Man Shu Kaiseki Review

The ingredients of "cheer shrimp stew frozen" include car shrimp, stew, pickles, even the small purple sour petals are edible, and every spoonful is full of happiness. "wine" says that the Japanese food is made of water, and this dish is excellent proof. Japanese black abalone is Isobo boiled, with white radish and Hokkaido kunbu in 85 degrees of water for 5 hours. The water octopus is cherry boiled, and the red beans are boiled in 59 degrees of water for 6 hours. The taste is Q-pop, and the bite is delicious. The salty taste of "thick shore oyster" is softly opened in the mouth, during which the crisp and crisp fragrance of vinegar cucumber, and the sweet and sour sweetness of green plums are scattered and sprinkled, delicious as a large bead and small beads. The beautiful display of "Zaiyu" like a painting is really a surprise to my girl's heart. The red shellfish is extremely fat, crisp and sweet, with a charming metallic flavor. Tuna sashimi and mid-fat entered the stomach before taking more pictures. The taste is very soft, hovering in the mouth, releasing the sweetness and aroma of the oil. The bamboo shoots are tender and full of vitality and elasticity. They taste elegant and sweet, and they are quietly opened with the grease and fat of the bite. The "Peony Shrimp and Shrimp" is made of Ogawa sea urchin and red sea urchin. The texture is as delicate as cream, the entrance is soft and soft, and the fat is overflowing after melting on the tip of the tongue. The salted roasted throat black fish is crispy at the entrance, followed by the tender and smooth fish meat and fish oil aroma. After a bite, happiness comes to my heart. The "hold sushi" sushi is part of the enjoyment. Fingers are fluttering and smooth and enjoyable. Sushi seven-round squash starts from ink, stone tan, real squash, blue-collar, bamboo-squid, and salmon to mid-belly. The pine viscosity, sour sweetness balances excellent, and the tightness of the slightly acidic naturally transitions to oily and smooth. Favorite is the ink fish, slippery, fat and tough, ingenious to add crab paste, chewing between the release of oil and sweet is very gentle. The stone tartan salmon is also called dream salmon. It is only added to the hazelnut skin and lemon. The delicate tenderness, the vitality and toughness, the sour and sweet taste, makes my tongue like a newborn. The beautiful pastoral style of the "middle cake" is full of art. The soft and sweet tuna mud, the sweet and sweet red sea urchin and the delicate taste of caviar complement each other. With a crisp cake bite, soft and crisp, sweet and salty, the charming contrast instantly fell on my heart. The presentation and creative taste of the whole set of "Waniu Shiburn" is a magical work. The selection of the cow is Anqi County Xicold, put it on more than 300 degrees of stone roasted to 5 minutes cooked, and the cow is fragrant with its highlight of the sweet winding taste buds, the whole meat is soft and juicy but not fat, beef is full of flavor.

The Manshu environment of Zixu is first-class, hidden in a red maple tree and goose yellow leaves, it looks particularly fresh, the price of Japanese food is all in Hangzhou, watching the chef make a variety of food on the spot, it is also a heart-warming feeling. It is mainly raw food, because the Japanese think this can ensure the authentic taste of the dishes.

Manshu Kaiseki cuisine, named after the talented Su Manshu, is in a separate courtyard in the Zixu Resort. In order to create a Japanese-style dining environment, Manshu also spent a lot of thought. This is a typical Japanese-style room and scattered dry landscape courtyard, the two intersect, creating a traditional Japanese garden system, small and exquisite, low-key but not public, like the secret of Japan Kyoto, let you fall in love with it at first glance. Manshu is not large, there are only five peace boxes and one VIP box, seats are limited, so meals need to be reserved at least one day in advance. Here, the main Japanese style of Kaiseki cuisine, specially hired a chef from Kyoto, Japan, to take care of the family, and the Japanese culture and tradition are presented as artworks in each dish. I booked a sashimi set meal, with entrees, side dishes, steamed eggs and soup, tempura, and desserts. Sashimi, including salmon, tuna and rarely seen swords, is extremely fresh, let you taste the most authentic taste of the food, the wonderful feeling is beyond words! Each sashimi is thickly cut, the texture is clear, while "cold" to eat, like ice cream quickly melts, oily aroma spreads in the mouth, the taste is smooth, eating in the mouth super satisfied, super happy.

Manshu Kaiseki Restaurant Zixu Resort has been here many times, and Manshu is the first time. People who can come to eat together when the scenic spot like May 1st is blocked to the explosion can probably be said to be true love. Needless to say, the environment, whether it is natural scenery or store decoration, in Hangzhou can be rivaled is also a handful, big love, winding path through the secluded place, Zen room flowers and trees deep, probably not just like this. The package selected this time is a limited-time package that only lasts for 10 days - full fish banquet, 2019 yuan per person, including service fees. Mainly the cuisine of various parts of tuna. So interested students can hurry up and there is no store in this village. The tuna eating method I basically saw before is mainly sashimi. This package can be said to be a fancy eating method, which feels particularly interesting. Appetizer jelly, but don't really make jelly, in fact, tuna bone marrow, the second time to eat, because each amount is really not much, generally not sold, with fruit vinegar, neutralize the fish, sour and very appetizer. Star seedlings, fluorescent squid, avocado pear the middle cake, first eat cake, like the taste of ice cream, the outside is crispy skin, the inside is fish tail meat, and then a bite of fried crispy squid, especially cool. Sashimi is tuna belly, golden wood, raw white shrimp, here sashimi is naturally can not be picky too much, good taste, sweet entrance. The chin is burned, and the aroma of the juice is already overflowing. The accessory is sandwiched together to increase the richness of the taste. The oil of the chin is actually very high. The satisfaction of the mouth is also natural. Fish eye manna boiled, this part is very rare, after all, a fish can only do two, fish eye flesh should be said to be the most delicate essence of the whole fish! Personally like it very much. The fish steak sandwich, with tomato Qiandao sauce, must be added once each mouthful to satisfy, the level is particularly good. The staple food is horse manure sea urchin, salmon seeds, mountain vegetable rice, spring sea taste, feels particularly fresh, a bowl is not a problem. The dessert is strawberry Dafu, a very special strawberry Dafu, sour and sweet, not greasy at all, like me, the most suitable age does not love sweet, haha. Probably there are 11 in total, or very rich, I can eat a set.

The winding path leads to the secluded place, the Zen room is deep, and it is Manshu Kaiseki cuisine. The boutique in Japanese cuisine is quite expensive. The dinner is a four-digit Kaiseki package. Only at noon, that is the price of the people. The lunch package is quite good, the price is satisfactory, the service is first-class, and the scenery is pleasant. Absolutely not a trip.