RyuGin

The sashimi is very fresh. The bluefin tuna belly^ is so delicious to eat. The sea urchin^ is not fishy and has a sweet taste, so you can eat as much as you want. And the favorite New Zealand lobster^🦐! The sashimi platter^ is quite fresh, all thick cuts 🍣 are very soft and glutinous, super satisfying. The beef is the best raw beef^, the grilled eel and foie gras^ are big and thick and unlimited, and the charcoal grilled oysters🦪 are also delicious.

Six-dragon sashimi platter, sweet shrimp, tuna, sashimi, salmon, scallop, and sole, six kinds of seafood sashimi: salmon is very plump, tender and smooth, with a light creamy aroma; sweet shrimp is large, very fresh, delicate and sweet; tuna has red tuna and white tuna, I personally prefer white tuna, the meat is more tender; sashimi has yellow and orange colors, the fish tastes like crab, and it is crunchy when you put it in your mouth; scallop is chewy Five-dragon cheese sushi platter, salmon, sashimi, tuna, sweet shrimp, sole, five kinds of raw fish, covered with cheese and grilled over low heat, the rich cheese aroma mixed with fresh fish meat, the taste is very layered Fried sole fillet, sole meat is delicious, with more meat and less bones Steak, fragrant and tender Black garlic broccoli, broccoli and black garlic are both anti-cancer foods, from a health perspective should be Time to eat Gillette seaweed crab roll, this is highly recommended, crispy on the outside, delicious on the inside Fried shrimp and crab tempura, fried shrimp, fried crab, fried vegetables Cheese baked scallops Cheese mussels Kimpeka Saikyo-yaki, unexpectedly delicious Matsutake soup, healthy matsutake, clear soup, delicious soup Chicken tomato stewed ox tongue Japanese sukiyaki, Japanese beef hot pot Miso soup ramen, authentic Japanese ramen, ramen soup is particularly delicious Mango banana sushi, after eating too much fish or meat sushi, I feel that this mango and banana sushi is particularly refreshing Caramel mango foie gras, highly recommended, a layer of sweet caramel on the mango, and a thick layer of pan-fried foie gras underneath, the crispy and tender foie gras, with rye bread, fragrant mango, and caramel, creates a distinct layer of deliciousness, and then eat an ice bayberry to cleanse your mouth Samurai fried chicken nuggets, crispy on the outside and tender on the inside

First of all, it is worth affirming that the overall taste is good, and the dishes are also quite innovative, but the dishes are rather fancy, which has lost some of the originality of Japanese cuisine, but this is a matter of opinion. However, when eating, the dishes of the people sitting next to me were served the wrong dishes... This is really not right for a Michelin three-star restaurant. The environment is relatively noisy among the three-star restaurants I have eaten, and the seats are relatively close. The sense of privacy when eating is indeed quite poor.

Ryugin's cuisine has its own unique splendor, and its essence is very down-to-earth and traditional. Here you can experience the most advanced cooking techniques and the most stable core of Kaiseki. Ryugin and Tokyo are a perfect match. The sign and ornamental vegetation at the entrance of the store are very delicately designed. Compared with traditional restaurants, it is more clever and eye-catching. A small sun flag lantern is impressive. This is a style that diners all over the world can appreciate. The entrance can actually reflect the cooking style of a family.

Although the environment is not very special, I went there with great respect for the chef. The whole dining process, whether it was the appetizer, the main course, or the dessert, was amazing. I admired the chef's creativity and dedication, which completely overturned my original understanding of Kaiseki cuisine. The head chef, Mr. Yamamoto, was very approachable. When I left the restaurant, he saw me off and took a photo with me. It was a luxurious journey on the tip of my tongue. The joy of my mood was completely released. Long live delicious food!

Nengyin has many luminous nuggets, and has been blessed with three Michelin stars for many years. Ranked 28th in Best Dining Vine, Top 5 in Continental Fifty Best Dining Eagle, Chef Yamamoto Huizhi is a world-class celebrity chef. Su Neng Yin’s Hong Kong branches are all in Zhizhou Fifty Best Table Mushrooms. I wandered from the stone alley in Kyoto to the little one in Luyin The brigade flute is very quiet and elegant. Nengyin is completely reservation-based, and visitors must make a reservation at the hotel. Ruowu Hotel Lubaonengyin does not accept reservations. My first trip to Japan for poetry Thanks to Japan’s friend positioning, the friend has been beaten many times and still can’t tell the difference When making a reservation, be sure to provide hotel information. Daoji Nengyin is the work of general encounter You made the reservation. The reservation was for the rainy night at 6:30 p.m. meal. At night, I moved to the Imperial Palace and went to the imperial palace to sing. I closed the door behind the window. A girl in a kimono came out naked from an inconspicuous little fan and took me Fake caught up with him. Lu Yin's face is not big, and there are eight or nine tables in the black room. There are no private rooms. Apart from old-fashioned haute cuisine, most Japanese restaurants There are private rooms. Dinner started with an envelope, and there was a 10 yen note on the back of the envelope. Lu Yinye votes, the envelope contains a vegetable cover for admiring the sky, with various poems The lively language of meaning and the delicious food sin hope.

The utensils really crush all the restaurants I have encountered in Japan. Red painting, Jiaozhi, oil drop, Yohen, imitation Yaozhou, Maki-e, and Edo Kiriko are presented one by one, and the tray mats are all embroidered with dragon or cloud patterns. The theme is consistent with the name of the restaurant. Although these utensils are all new or imitations, the restaurant utensils are enough to make people astonished. And their intentions are not superficial. The pickles used for cooking rice are in red painting plates with phoenix patterns. The phoenix patterns are completely blocked by the pickles. At the same time, the Maki-e cloud dragons on the soup bowls are also hidden inside the bowl lid, not allowing you to peek at a glance, just like the seeds of half a small lime served with Matsuba crab are picked out one by one. The inner intention is to pay attention to devilish details. No wonder Ryuin has such a solid position in Tokyo Misan. It lives up to its reputation. Let's talk about the dishes: The one wrapped is sea urchin. The quality of the sea urchin is needless to say, but it is cooked half-cooked and can maintain its original freshness and sweetness, which is not easy. Second, the snow crab. Peel the whole snow crab and put it back into the crab-shaped container. The third picture above is the white roe on the bottom of the shark fin. Since yesterday's meal at Sanju, every meal has white roe, but the tempura white roe at Sanju makes me feel a little greasy, while Qingshan and Longyin are both great. Longyin's cooking has a lot more richness. The soup in the picture below is delicious, but I really can't remember the name of the Japanese fish. The far left of the fourth picture above is puffer fish sashimi, fish skin and monkfish liver. The taste of puffer fish is very tough and fresh. I forgot the name of the fish in the picture below, but it tastes delicious. Fifth, Wagyu beef. It seems that the container is the ugliest, but under this metal plate is hot water steaming a kind of fragrant material. Six, other mushroom rice with matsutake flavor and Japanese chrysanthemum tofu (stole from Yangzhou?). Seven is mandarin orange with white oolong milk foam, sake smoothie and cake. The matcha of Hachi is not rare, but what is rare is that it is served with an imitation of Yohen Tenmoku, and the direction of the tea bowl is turned according to the etiquette of matcha. In conclusion, you must go to Longyin to eat.