LE TING RESTAURANT

If this special dinner is an early Christmas feast, then it is a surprise for me all night long [Plum vinegar drink] This is a homemade special drink, sour and refreshing, with a slightly sweet aftertaste. It is great as an appetizer or a drink with meals. I like it very much, so I ordered a big glass [Cheese tofu] [Bird's nest egg] The surprise started with the appetizers. The cheese tofu has a soft and delicate taste, and the mouth is full of the fragrance of milk and cheese. I love it The quail eggs are made into soft eggs, which are definitely timed with a stopwatch. The pickled taste is also great [Homemade mashed potatoes] The content is quite rich Mashed potatoes, make it yourself to add a bit of fun [Flame Abalone] [Baked Crab Meat and Avocado] Ignite it with whiskey, mash the crab meat, and bake it with avocado mash and cheese. It is fresh and delicious. I like this dish. The abalone is also very tender [Sake Goose Liver] The goose liver marinated in sake is covered with red wine pear slices. The greasy taste of goose liver is no longer felt, only the wonderful taste that melts in the mouth [Goose liver mushroom steak] Another goose liver dish is also very good [Sashimi Platter] If you think the focus is on the lobster lying on it, you are wrong. I came to Taiwan specially The chef introduced the correct way to open sashimi, and experienced the feeling of "flying". As for how to eat this feeling, it is up to you to experience it yourself. [Three-color sushi at the table] The click rate in Shanghai is very high. The sense of ritual of making sushi on the spot. This international sushi champion chef can control the error of sushi rice to 1g. [Robotaiyaki sweet bream] I like robataiyaki very much. The skin is crispy and the meat is tender. It is not dry. Except for salt, no seasoning is added to ensure the natural flavor of the fish. [Rock-grilled wagyu] The wagyu changes color on the 200-degree rock. A few seconds of high-temperature blanching makes the meat tender, not inferior to professional Japanese barbecue restaurants [Matsutake beef soup] A favorite soup, the beef slices are blanched with the temperature of the soup, and the matsutake makes the already delicious soup even better [Golden Pumpkin Crisp] The tempura method, the batter and frying are also done well [Thick-cut beef tongue on stone] [Sea cucumber millet porridge] Too many dishes, but only one stomach [Fresh cheese] Love this dessert, please give me a dozen The Japanese buffet that I didn't like originally really gave me a big surprise

At noon, there were not many people, so we had lunch set meals. A new menu was recently launched, a sushi platter set meal, but I don't like sushi, so I'll just go with the old menu. The side dish was something pickled similar to squid, which tasted good, and the free special drink, the plum vinegar drink, was very delicious. You can choose vinaigrette, sesame juice or salad dressing for the vegetable salad, and the freshness is OK. The drinks include green orange lemon juice and grass jelly winter melon tea, and the winter melon tea is delicious. The main dish of the day was salmon and goose liver steamed rice. The two small pieces of goose liver tasted good, but the salmon didn't seem to be seen. It was more like fried rice than steamed rice. It should have been added with fried rice vegetables. As for whether it was from Japan, I don't know. The fried rice was distinct and not greasy, which was good. The taste of the miso soup was close to that of Japan, and it should not have been made with instant soup. The tea bowl steamed ingredients were enough and delicious, and the inside The noodles also had salmon, and these two side dishes can get high marks. The dessert after the meal seemed to be called cheese, which was more solid than pudding and tasted good, but the syrupy peaches lowered the taste. I personally felt that there was no better. As a picky eater, I always pay attention to details, especially Japanese food. The lack of considerate hand towels can be ignored. After all, there are not many Japanese food restaurants in China that can do this. However, it seems that the vertical placement of chopsticks is too unprofessional. This Japanese dining etiquette, which is considered impolite, appears in this level of Japanese food restaurant. It is really inappropriate. Although the service is a little unfamiliar, the attitude is still very good. Leting specializes in self-service Japanese food. It is difficult to comment before eating it, but it seems that the details always give me a vague feeling of Japanese food for Chinese people.

Leting Japanese Cuisine, Rainbow Branch is located in Wanda Plaza in Yinzhou, Ningbo, so the customer flow is quite considerable. It is divided into private rooms and rotating tables. We sat at the rotating table, which is very Japanese.

Environment: There is a row of bar counters at the door, surrounded by a few tables, simple, bright and generous. Stepping up the wooden stairs, I found that the walls were painted. The corner of the first floor is a giant Mount Fuji, and there is a huge cherry tree sticking next to it, which is quite Japanese. The box is separated by wooden sliding doors, which is very elegant. French nut lamb chops: Australian lamb chops are used, embellished with pistachios, greatly absorb the oil, and eat it without greasy, and with the nutty fruit aroma. Fresh cheese: topped with dragon fruit block and cranberry sauce, the bottom milk frozen milk is full of milk, but not greasy. According to the chef, there were diners who loved this dessert and ate 17 cups. If you want to know why it is so delicious, just explore it yourself! Three-color sushi table show: I am honored to eat the sushi show performed by the executive chef of the pavilion, and enjoy the same treatment as the little giant Yao Ming. The first sushi, the chef skillfully picked up the fire spray gun and baked the fish fillet to taste. The sushi requires chefs to have a good grip on the heat, and many are less scorched to show the fish. Drizzled with special sauce, the skin with a scorched aroma, into the mouth, the fish fillet melts instantly, even the flexible tongue is difficult to find. The sushi made by the chef is close to 39 grams, and the salmon and tuna sushi next to it is amazing. The simple rice better sets off the delicate texture of the meat. Good sushi is also very demanding for rice selection and cooking, and you can even feel the sun that these rice has been bathed. Fish on the stove: the fish is tight and not loose, the outer and the inside are tender, and the lemon juice is drizzled when eating, and the taste is sweet and sour. Rock roast beef: Place the beef slices on the hot rock, and roast the beef slightly through the heat of the rock, the beef will be hot and succulent, the aroma hit people. Flame abalone: use eight heads of fresh abalone, first steamed with high soup, then set and drizzle with rum, ignition heat. The wine is volatile and blended into the flesh of abalone. It is chewy and not intoxicating. Avocado: mash the avocado, add crab, fruit and cheese, and bake in the oven. Avocado pulp is dense, wrapped in sweet crabs and fruit grains, with a strong flavor and rich texture. Foie gras mushroom steak: fat French foie gras with Australian beef steak, then drizzled with special beef sauce, next to mushroom broccoli. Served with meat, fine, mellow, fat and not greasy. In the entrance, you will only feel the satisfaction of the delicate, crisp and gravy gushing on the tip of your tongue. Sashimi: The platter contains Arctic shellfish, sweet shrimp, mantis shrimp, sea urchin, salmon fillet. They are all shipped directly from overseas and refrigerated directly to ensure the freshness of the ingredients. The shells of crayfish are hard, but the meat is delicate and sweet, and it is delicious without soy sauce. The sea urchin is golden and tender and slips into the throat. The sauce in the store is specially made and very light, and will not hide the original taste of seafood, so that customers can eat the original flavor of high-grade ingredients as much as possible. The salmon is thickly cut and full of weight, and you can feel the store's sincerity. Plum vinegar drink: The store will provide diners with plum vinegar drinks before serving, sour and sweet, especially appetizing Cheese tofu: Zhixiang rich, high protein, not greasy, tofu

Eat Japanese food, the most important thing is fresh. And the freshness of the pavilion, I am very satisfied. Double seat, third floor box, seat order. PS: If the order exceeds the self-service price, it is calculated according to the self-service price, and on the contrary, it is calculated according to the single price. Still particularly humane. PS: Don't be in a hurry to eat buffet, resulting in no satisfaction at all, just rush to go. Will come again. I especially like to order salad in the Japanese food store, and I don't know why. Fortunately, the salad tastes good, basically as long as the seasoning is not difficult to eat, there is nothing to complain about. I think cheese tofu is average, not as delicious as I thought. Compared to eating in the small izakaya this year, it feels a little better in the izakaya. My favorite is the flame abalone, which is highly ornamental and tastes good. My friend disliked a bit clear, but I think this just happened to be able to eat freshness~ Drinks are average, not evaluated. After seeing the ninety yuan girl who loves to eat crab feet for five nights, I also ordered one. However? ? ? Why do I like to eat crab feet so much, it must be that the way I opened it was not correct. It's a bit dry and not particularly fresh. I don't like it very much because it's too light. I like sashimi and rubber oysters very much. This is probably the only raw food I like. My friend said that the sweet shrimp was delicious, but I refused to try it anyway. . The first time I ate French snails, I felt that the taste was not bad. Tempura, pork chops, and salmon are actually tasteful. And fried needs to be eaten while it is hot. If it is cold, the taste is even worse. The beef tongue is delicious and must be ordered. But the foie gras is quite fishy, and I won't order it again next time. The must-order table show is actually average, but the little brother is very cute. Finally, as a Japanese buffet, the price is high. But occasionally the luxury enjoyment is perfect~

There is a parking space at the door, and the environment inside is very good. Because we booked in advance, we were given a private room. There are many kinds of dishes, and the presentation is also very beautiful and delicious! The service is very thoughtful, the food is served very quickly, and the food is very fresh. The salmon must be ordered, otherwise it will be different. The environment is also very elegant, and each private room is independent.