KIBUNE TEPPANYAKI Review

Things like teppanyaki look okay at any time, but if you eat it, I feel that the ingredients here are really bad. The environment here is still not very good, and I feel that there are many conditions and scenery.

Although the above is actually OK, but in fact, many things, the service above, especially a flaw, the service quality here is really low, completely reflecting the price here.

The variety above, although they are all relatively ordinary varieties, it seems that many things are not particularly fresh, but the most important thing here is that the rice is more prominent, so it is quite good to eat, compared to some other types, here is already much better.

No matter how big the world is, it is probably in the Japanese. Come to taste the countless rice chrysanthemum Japanese cuisine INAGIKU, the environment is very quiet and bright, on the fifth floor of Guangzhou W Hotel, the chef Nakamura Rongzhi is a very talented Japanese who speaks Chinese very well. The Kaiseki package is especially recommended. The exquisite and unique five-piece seasonal platter. Adjusted according to different seasons, the ingredients are made at the freshest moment, sesame tofu unique. The delicious taste of five sashimi, the sperm of salmon you have tasted, plus the sour juice, is really wonderful, large chunks of thick tuna, fresh shrimp, French oysters, people can not resist the temptation. The classic of rice chrysanthemum, the first time to taste the sea urchin made of tempura, with seaweed wrapped in fried, retain the water and nutrition of the sea urchin, prawn tempura will not make you feel very greasy, small salmon tempura is also unusual. The roasted salmon can be seen from the Japanese chef's foundation, Tokyo-style salmon from the back, first slightly fried, then steamed, and finally roasted, outside the burnt inside tender, this moment just want to match a bowl of Japanese rice. Hokkaido flavored seafood soup, the different varieties of seafood blended with Western-style soup, plus flavor, wow, the best in the world. Steamed assorted seafood absorbs Italian cuisine, the seafood practice is different, and the Japanese sake is very refreshing. Creative sushi platter, thin roasted and beef roasted rolls, fried sushi tempura, foie gras avocado rolls. Three different styles, three levels of life end up homemade chestnut cheese, plus Japanese sweet melon, it is perfect. Mr. Nakamura also added his own unique insights on Japanese food, integrating the alcohol culture of W Hotel, and achieving the ultimate in one thing, which is the art of food.

Three-flavored salad: both appetizing and not more than five seasonal assorted pre-course platter: choose the freshest ingredients of the day to cook the special eight-pin sashimi platter: fat tulo most popular prawns and sea urchin seaweed roll tempura platter: bite down not only not greasy! You can also taste the original sweetness of the food! Highly recommend simmering matcha salt! Xijing roasted silver carp: You must eat the fish skin when you eat this dish! The most nutritious and fragrant department of the whole silver carp is the skin of ta! Eat more fish skin and the skin will also slip! Teppanyaki Australia Level 9 and Niu Xi cold: the entrance is instant! Creative hand sushi platter: fat tuo fish ~ slightly sprayed with a musket for a few times, there is a feeling of pig neck meat! Foie gras with avocado is not only not greasy but also very fragrant Hokkaido flavor seafood soup: the selection is the freshest seafood of the day! The rich and sleek is my evaluation of this dish! Soy milk latte with matcha ice cream: Ideated all because of Starbucks matcha star ice music.

The restaurant is located on the 5th floor of the w hotel. It focuses on Kaiseki Japanese food. The chef Nakamura Rongzhi not only brings traditional Japanese food to everyone, but also has many innovative dishes! The pre-food assortment platter seems simple, but every snack is thoughtful and surprises are constantly! The most distinctive feature of the five sashimi is the plaster of public salmon, similar to sea urchin, but more rigour, more smooth! In addition to our common fried shrimp, there are actually sea urchins, special production process, not only makes the sea urchin skin crisp, but also maintains its original fresh and smooth! Steamed assorted seafood VS Hokkaido flavor seafood soup, all added Western elements, the taste of things combined, elegant and energetic! The last dessert " chestnut cheese", very rich autumn flavor, soft and sweet! The most important price per capita is 200~300, this environment, this kind of production, really very conscience price!

Daiju has a very high reputation in Japan. Tempura cuisine is famous. It uses 100% natural sesame oil to fry a variety of fresh ingredients. Guangzhou W Hotel Daiju Japanese cuisine from the environment, ingredients and tableware are adhering to the high standard of excellence. Chef Nakamura Rongzhi (EIJI NAKAMURA) all the dishes. The dishes are completely imported and local quality ingredients and the use of Yamaguchi ceramic tableware imported from Japan to give every guest a home away from home feeling. The signature three-flavored salad is very appetizing. A pre-dinner five products seasonal assorted pre-dinner platter five products change according to the season. Very Guangzhou meets the eating habits that do not eat from time to time prawns and sea urchin seaweed roll tempura really love the taste is just right, not greasy, special eight-pin sashimi platter, each variety is very fresh, the style is want to eat the favorite salmon stew and prawns absolutely must not miss Teppanyaki Australia Level 9 and Niu Xi cold from Australia 9A Snowflake and cattle entrance is instant, the right road bursts Xijing roast silver carp has a stunning feeling that the fish meat is very fragrant and delicate and very nutritious Hokkaido flavor seafood soup selection of the world's best fresh ingredients seafood taste is very strong although But the first time, but the meal is very pleasant, I will definitely come back to call again next time.

| Sometimes to eat | @Blooming Summer Mosuri from Guangzhou W 5th Floor Daoju INAGIKU Warm Heart Friday Chef Chef Signature Special Package Signature Three-flavored Salad | Photosun Australia Special Valley Beef Cold Salad with Photosun Sauce and Sour Plum Sauce || Thinly cut and beef lettuce salad with Sesame Sauce ||| Fried Fresh Shrimp tempura salad with sweet onion sauce [| Inspired by Western salad, the chef will combine Japanese-style roast sauce and traditional plum sauce, with its own aroma ingredients with sweet and sour taste to open the appetite just right. || Is this beef slice in the middle a bit like the beef slice of Yupuyu? Yep, its inspiration comes from hot pot. ||| Cut shrimp tempura into small dings, with a lost sweet onion sauce, without covering the fresh taste of shrimp, after eating this is already quite looking forward to the following tempura dishes. 】 Five-pin seasonal assortment front dish|Sesame tofu|vinegar salmon radish roll||| pumpkin Mousse|V duck breast roasted onion rolls V 𩽾𩾌 fish liver [This sesame tofu common in traditional kaiseki cuisine is very impressive, many people think sesame tofu is drizzled on tofu with sesame sauce... In fact, people have nothing to do with soy beans. Instead, the white sesame seeds are completely polished into sauce and then added to Yoshino Ge powder to cool it. The texture is smooth and the taste is refreshing. Believe me, it must be the favorite of girls. Another Japanese-like fish liver is regarded as a treasure, which is rich in nutrition, although it is generally cut in large pieces. But when you eat, you have to eat a small stutter to eat its fragrance. ] Super-class eight-pin sashimi platter [eat sashimi must eat the best variety in the season, so sashimi platter is also selected in response to the seasonal shift, I am curious to eat white seeds for the first time, shaped like a pig brain, It’s like clouds, so Baizi is also called Yunzi, fresh and tender, biting it is like tofu, as long as you are not afraid, maybe you will try it unforgettable, very nourishing] Prawn sea urchin seaweed tempura [wall push, rice chrysanthemum signature dish, different from the general thick fried powder, the fried clothes here are very thin, but the package is complete, The fried clothes are so dry, and half of the clove oil can not be seen on the oil-absorbing paper. The prawns shipped in Japan are very fresh and sweet. Hokkaido sea urchins are fried in Shanghai moss so deep that there is no friend. ] Xijing roasted silver carp [silver carp from Canada, rich in fish oil, with Japanese miso sauce and apricot stew, Very flavorful] Teppanyaki Australia Level 9 and Niu Xi Cold [Sesame Sauce is homemade, Australia Level 9 is basically the top level on the market] Creative hand sushi platter [Tow fish stew after baking, no seasoning, autumn and winter flavor gifts, and cattle to remove the tendons and fat, the entrance is instant, Not at all feeling beef] Seafood miso soup [with shrimp head soup, add milk and butter, this is originally a Western-style practice, the chef will combine Western-style and Japanese cuisine with his favorite flavor] Soy milk latte with matcha ice cream [The inspiration for the dessert drama is Matcha Star Bingle. In the soy milk, add a concentrated latte to make a foam, and hide a touch of green under the snow. The seemingly fresh dessert is actually a very bold innovation. ]