Man Shu Kaiseki

"Shrimp and Water Shield Jelly" The ingredients include shrimp, water shield, lotus root tips, and even the small perilla petals are edible. Every spoonful is full of happiness. "Wine and Food" It is said that Japanese food is made of water, and this dish is an excellent proof. Japanese black abalone is boiled in iso, paired with white radish and Hokkaido kelp, and boiled in 85-degree water for 5 hours. And the water octopus is boiled in cherry, paired with red beans and boiled in 59-degree water for 6 hours. The texture is chewy, and the delicious taste that goes straight into the heart is hearty when bitten. "Akkeshi Oysters" The salty taste of oysters spreads softly in the mouth, and the crisp fragrance of vinegar cucumbers, as well as the sour and sweet green plum jelly, appear in a staggered and intertwined manner, and the deliciousness is like big and small pearls falling on a jade plate. "Zou Yu" The beautiful plating like a painting really surprised my girlish heart. The ark shell is very plump, full, crisp and sweet, with a charming metallic taste. Tuna sashimi and medium fat were eaten before I had time to take more photos. The texture was very soft, lingering in the mouth, releasing the sweetness and aroma of fat. The bamboo pods were tender and full of vitality and elasticity, with a light and sweet taste, and the fat fragrance quietly melted away along the bite. "Botan Shrimp Yundan" It is made of Ogawa sea urchin and red sea urchin, with a texture as delicate as cream, smooth and soft in the mouth, and the fat fragrance overflows after melting on the tip of the tongue, leaving a lingering aftertaste. "Salt-grilled black throat fish" It tastes crispy at first, and then the tender and smooth fish meat and fish oil aroma are tasted. Take a bite, and happiness fills the heart. "Nigi sushi" Pinching sushi is part of the enjoyment. The fingers are flexible and flying, skillful and smooth, and very ornamental. Seven sushis - from cuttlefish, rock sea bream, red sea bream, mackerel, horse mackerel, shad to the middle belly. The looseness and viscosity, the balance of sourness and sweetness are very good, and the firmness and slight sourness naturally transition to the oily and fragrant and smooth belly. My favorite is the squid, which is slippery, thick and elastic. The crab paste is added ingeniously, and the oily and sweet taste released during chewing is very gentle. The stone sea bream is also called the dream sea bream. Only grapefruit peel and lemon are added. The tenderness, the vibrant elasticity, and the sour and sweet taste make my tongue tip feel like a newborn. "Monaka Cake" What a beautiful pastoral style, the sense of art is overwhelming. The soft and sweet tuna paste, the rich sweetness of the red sea urchin and the delicate taste of caviar complement each other. With the crispy cake, the soft and crispy, sweet and salty, the charming contrast instantly conquered my heart. "Wagyu Stone Grilled" The whole set of presentation and creative taste can be called a masterpiece. The Wagyu beef used is sirloin from Anzaki Prefecture, which is grilled on a stone at over 300 degrees until it is 50% done. The aroma of the Wagyu beef entangles the taste buds with its distinctive sweetness. The whole piece of meat is tender and juicy without any fat, and is full of beef flavor.

Zixuan's Manshu has a first-class environment. It is particularly fresh under the shade of red maple trees and yellow leaves. The Japanese food is the most expensive in Hangzhou. Watching the chefs prepare various delicacies on the spot is also a heart-warming feeling. Raw food is the main food here, because the Japanese believe that this is the only way to ensure the original flavor of the dishes...

I went to Manshu because it is famous for being expensive. But after the experience, to be honest, it is still a little different from what I imagined! Zixuan is too close to Yanggong Dike and will be disturbed by the flow of tourists. Although Manshu is deep, the layout inside is not much better than the Japanese food in Wanghu. Only the private room environment is good, suitable for couples to date.

Manshu Kaiseki Ryori I have been to Zixuan Resort many times, but Manshu is my first time. People who can come to eat together when the scenic spot is so crowded like May Day can be said to be true love. There is no need to say much about the environment. Whether it is the natural scenery or the decoration of the store, there are only a few that can match it in Hangzhou. I love it. The winding path leads to a secluded place, and the Zen room is full of flowers and trees. It's probably just like this. The set meal I chose this time is a limited-time set meal that only lasts for 10 days-the whole fish feast, 2019 yuan per person, including service fees. It is mainly the dishes of various parts of tuna. So students who are interested can hurry up, and there will be no such store after this village. The tuna eating methods I have seen before are mainly sashimi. This set meal can be said to be a fancy way of eating, which feels particularly interesting. Appetizer jelly, don't really think of it as jelly, it is actually tuna bone marrow. The second time I eat it, because there is really not much of each piece, it is generally not sold. Fruit vinegar is used to neutralize the fishy smell, and the sourness is very appetizing. Conger eel fry, fluorescent squid, avocado pancake, eat the pancake first, it tastes like ice cream, with crispy skin on the outside and fish tail meat on the inside, and then have a bite of the fried crispy squid, it's especially refreshing. The sashimi is tuna belly, golden sea bream, and raw white shrimp. The sashimi here is naturally not too picky, with a good taste and sweet taste. The chin teriyaki, the aroma of teriyaki sauce is overflowing when it is served, and it is eaten with the auxiliary ingredients to increase the richness of the taste. The chin is actually very oily, and the satisfaction of taking a bite is also natural. Fish eye sweet dew, this part is very rare, after all, a fish can only be made into two portions, and the fish eye meat should be said to be the most tender and essential part of the whole fish! I like it very much. Fish fillet sandwich, it should be served with tomato Thousand Island sauce, and you have to add it again for every bite to be satisfied, the layering is particularly good. The main course is sea urchin, salmon roe, and mountain vegetable rice. The taste of the ocean in spring is very refreshing. One bowl is not a problem. The dessert is strawberry daifuku, which is very special. It is sweet and sour and refreshing, not greasy at all. It is the most suitable for people like me who are old and don’t like sweet, haha. There are about 11 dishes in total, which is still very rich. I can eat a full set.

The winding path leads to a secluded place, and the Zen room is full of flowers and trees. It is the Manjusri Kaiseki cuisine, the best of Japanese cuisine. The price is quite high. The dinner is a four-digit Kaiseki set meal. Only at noon, the price is more affordable. The lunch set meal is quite good, the price is satisfactory, the service is first-class, and the scenery is pleasant. It is definitely worth the trip.