Had a meal of kaiseki and learned some food knowledge. How to distinguish kaiseki from banquet cuisine. This is different from any previous Japanese food, for kaiseki cuisine is just a layman. Respect for personality, exquisite food and elegant environment, not gorgeous, but elegant and some careful thoughts. Every month the package will change, this time I eat this is called Hua package. Prepaid: abalone ginger roasted fore dishes: mustard octopus, burdock, jade roasted and other five kinds of side dishes sashimi: seasonal fresh fish four kinds of grilled: green flower fish pot: seafood vegetable pot staple food: sushi five-round absorbent: seafood flavor soup sweet taste: seasonal fruit seafood are directly shipped from Nagasaki, Japan, Ensure fresh ingredients. Two ways to eat grilled blue and white fish, radish mud and soy sauce applied to the fish or salt and pepper next to the stew. The miso soup is held in the hand and drink it more. Soy sauce and mustard are produced in the store. The shrimp and fruit he ate have the taste he should have. The store must be a detail-oriented person. The crafts in the store are all handicrafts that are purchased from the local area and then matched.

Yi Yu Huo Japanese Cuisine

This restaurant focuses on American cuisine, and the decoration style is also very American! The ferns and fries burgers and so on are very delicious! There is a chef who is very handsome and very stylish! This is an American Western restaurant, serving a variety of large-sized food, fish, chips, full-day breakfast, burdock, etc., full of weight, Meidao is also very good, you can try.

Trip Gourmet Awards

The new meal on the third floor of Sanlitun Zhaolong Hotel 㺽 Elegant service and intimate service by the Taiwanese chef Jason team to add a rainbow package to Beijing&#39;s food value for money. The exquisiteness seen by the eyes and the strong dishes smelled by the nose is worth the special taste. Tasteful new cuisine ～

Top 48 Fine Dining 

Lu Yu Restaurant is located at the Conrad Hotel in the East Third Ring Road. The hotel building is very strange and artistic. Lu Yu Restaurant serves Chinese buffet snacks, exquisite meals, and cold dishes, each plate is small. Shrimp dumplings, siu mai, pork belly, etc. are light and not greasy. The price is slightly higher and value for money.

It is best to make an appointment when you go, otherwise you need to wait, the service is first-class, and the whole process provides quality service according to the needs of customers. The beef grains in Handan are mainly recommended, and the outside is tender and tender with pepper and garlic. The simmering silk is sweet and fresh. When serving, the hot oil is poured with the fragrance. It is recommended to serve some rice. The smoked fish is freshly fried, very crisp and no thorns. The combination of leek winter stew is eaten for the first time, and the lightness mainly reflects the taste of the ingredients themselves. Crab powder tofu is very fresh, if it is the autumn crab fat season, it is estimated to be better to eat, very good local dishes. Recommended.

The light and shadow mottled on the transparent roof is very artistic, I like this environment very much, the foreign atmosphere and elegance coexist. From some recommendations in the menu, I really can&#39;t understand the uniqueness of Jiangsu and Zhejiang cuisine. For example, I booked roast duck in advance. It seems that it does not match Jiangsu and Zhejiang cuisine. Later, there was a netizen who liked me and I also liked the boiling shellfish. Isn&#39;t this Sichuan cuisine&#39;s insight? Abalone braised pork and lion head can be counted, a little difficult to distinguish after a meal. Black truffle aromatherapy tofu has its own characteristics, but boiling fish makes me especially love, and the clear (oil clear) spicy taste is full, which is precious.

Beijing Michelin-star vegetarian food, Lanzhai, is actually to verify the conclusion of all Michelin-star vegetarian restaurants in the country, and there is a comparison after eating all of them. The experience of this house is quite good, many things with experience, more edible than Shanhe and Yi, at least the taste is no longer pure metaphysics, the best in the mind is Shanghai. #Those wonderful vegetarian food Beijing&middot;China

吃了一顿怀石料理，知道了一些美食知识。如何区分怀石料理和会席料理。这和以前吃过的任何一次日料都不同，对于怀石料理只是刚刚接触的门外汉。尊重个性，美食的精致以及优雅的环境，不是绚烂，而是高雅又有一些小心思。每个月套餐都会改变，这次吃到的这个叫华套餐。先付：鲍鱼生姜烧前菜：芥末章鱼、牛蒡、玉子烧等五样小菜刺身：时令鲜鱼四种烤物：青花鱼锅：海鲜蔬菜锅主食：寿司五贯吸物：海鲜味增汤甘味：时令水果海鲜都是从日本长崎直接运送过来，保证食材的新鲜。烤青花鱼的两种吃法，萝卜泥加酱油涂抹到鱼身上食用或是蘸旁椒盐食用两种风格。味增汤捧在手上喝里边的更有感觉。酱油和芥末都是店内自己出品。吃到的虾、水果都有他本该有的味道，店家肯定是个注重细节的人，店里的工艺品都是从当地淘来再搭配的工艺品。

自从进去了靠写字挣钱的行业，就有些惜字如金，可是今天这顿饭吃的还挺喜欢，就给他家写一点吧。最近减脂达到了阶段性小目标，本想奖励自己去公司楼下的沃夫冈吃牛排，然而今天中午看到了他家，一直喜欢吃日料的我，欣然前往。中午没其它客人，估计是今天穿的有点怂，服务员见到我问了句您找谁。可是我是来用餐的呀。落座以后可以单点或者800。1200怀石。其实可以来点150-500价位的工作日午间套餐嘛。点了800的套餐。因为有些菜品制作较慢。主厨怕我等的久，送了我一些菜品。比如先付。发菜龙虾肉，酸口开胃。刺身拼盘和那个很有秋季气息的大盘子非常开心。刺身可以吃出来，肉质没有那么多水分。虽然800价位没有金枪鱼大腹有些可惜，但是两块中腹也是口感很棒，比起一些店的大腹都完全不差。聊天见听到我喜欢吃蟹，大厨给我准备了一道板蟹小菜，甚为贴心。哦对了，柚子酒很好喝，还送了点小鱼干做下酒菜。老板***甚高，现煮的咖啡，分享于我，刚好有每天一杯黑咖啡的习惯便欣然接受，咖啡懂的不多，门道很深，只喝的出是深度烘培。还聊了聊帝都的日料店们。后面有些菜品没有拍，最后老板娘怕我吃不饱，送了我一小份乌冬面，嗯，估计以后不会再去吃丸龟了??。毛巾，刺绣不错想带走，其实到了每家高级一些的店，小巧的毛巾总想带走。生蚝，很清新，大厨给我调了汁怕我生吃不习惯，其实直接吃我都没啥问题。一顿饭吃下去觉得就是精致。同时跟服务生和大厨进行了商业互吹??。感谢对本吃货的肯定啊哈哈哈。这个价格，食材和料理没什么问题的话，吃的样子更多一些，这家觉得很棒。还会再来。

Since entering the industry that earns money by writing, there are some words like gold, but today this meal is quite like it, just write a little for his family. Recently, the fat reduction reached a staged small goal, I wanted to reward myself to go to Wolfgang downstairs to eat steak, but today at noon saw his home, I have always liked to eat Japanese food, happy to go. No other guests at noon, it is estimated that it is a bit awkward to wear today, the waiter saw me and asked who you are looking for. But I am here to eat. After the seat, you can order a la carte or 800. 1200 kaiseki. In fact, you can come to the 150-500 price workday lunch package. Ordered the 800 package. Because some dishes are slow to make. The chef was afraid that I would wait a long time and sent me some dishes. For example, pay first. Fat lobster meat, sour mouth appetizer. Sashimi platter and that big plate with a autumn atmosphere are very happy. Sashimi can be eaten, the meat is not so much water. Although it is a pity that there is no tuna belly at 800 prices, the two middle bellys are also very good, which is not bad compared to the belly of some shops. I saw that I liked to eat crabs when I chatted. The chef prepared a small dish of board crabs for me, which was very intimate. Oh, by the way, the dumpling wine is delicious, and I also sent a little fish to make the wine. The boss *** is very high, the freshly brewed coffee is shared with me, just have the habit of a cup of black coffee every day, I am happy to accept it, I don&rsquo;t know much coffee, the doorway is very deep, and I only drink it in depth. Also talked about the Japanese food shops in the Imperial Capital. Some dishes were not photographed in the back. In the end, the proprietress was afraid that I would not be full and gave me a small portion of Udon noodles. Well, I guess I won&#39;t go to eat Maru Turtles in the future? ? . Towels, embroidery is good to take away, in fact, to every higher-end store, small towels always want to take away. The oysters are very fresh. The chef adjusted the juice for me. I was afraid that I was not used to eating raw. In fact, I had no problem eating directly. It feels exquisite to eat a meal. At the same time, I have a commercial exchange with the waiter and the chef? ? . Thank you for your affirmation of this food, hahaha. If there is no problem with the ingredients and dishes, the food looks more. This one feels great. Will come again.

位于团结湖东南角的鮨渔火，在炎炎夏日中，清幽的等待着夜晚的降临，做好准备去迎接今日的消费者。店不大，空间感很好。明亮的灯光让每个夜晚变得安心而亲切。店里布置了一些画作和摆饰，都是日本画家的作品且限量，我不太懂画，但欣赏起来还是能感觉到很恬静的样子。两位厨师师傅和老板娘都是很亲和的人，即使第一次来，也不会有陌生感。三个价位的菜谱，500，800，1200。500的套餐很有意思，配了很多酒，老板娘介绍说这套主要是为日本人安排的菜谱，他们爱喝酒嘛。菜单会根据季节进行改变，厨师团队很重视季节的配搭。点了800的套餐。先付是鱼汤冻，里面有虾肉丁，各种蔬菜丁。同样是冻状物呈现，比起多用于调味的醋冻，这边的鱼汤冻作为主菜口感更结实一点，用鱼骨熬成的冻味道很浓。八寸。用八个不同样式的小碗置放在冰上，里面盛放不同的料理内容，烤扇贝，发菜赤贝，味胭小海螺，烤鸭胸葱丝柚子胡椒，小莲藕，星鳗箱寿司，番茄汁蟹肉毛豆miso。番茄汁蟹肉毛豆miso是优点，番茄汁的清新酸甜味道融合毛豆泥的甜，衬托出蟹肉的嫩，很棒的回味。造物。蓝鳍赤身，岛鲹，北寄贝，金线鱼，惠比寿鲷，还有一种很有意思的鱼叫伊良。刺身鱼都很清新，渔火老板开发了一种在北京很少见的鱼获途径就是和海钓好手合作，以求得当日新鲜出海的鱼快速处理后。运到店，保证可控的最优品质。赤身很肥，一开始我误以为是中腩，处理的也不错，切除了多余的筋。几种很少见的鱼惠比寿鲷，金线鱼，伊良口感味道都很稀奇，鱼肉或软嫩或丰厚，只吃一次还真很难品味到其滋味。椀物。鱧，莼菜，紫苏。汤鲜，却也有点咸了。鱧倒是处理的很软嫩，里面小刺疙瘩疙瘩的，口感脆。炸物天妇罗。野生车虾，舞茸，南瓜。这是整个套餐里最开心的一道菜。端上来时温度正好，还散发着浓郁的油香。天妇罗皮脆而薄，而内里尤其是野生车虾在蒸制法的处理下，q弹鲜甜，十分鲜美。寿司环节，分别呈上了赤贝，金目鲷，惠比寿鲷，金线鱼和刀鱼。第一贯的米饭有些黏，后面几贯趋于稳定。渔火的寿司调味偏淡，记忆最深的是金线鱼。甜品呈上草莓大福和橘子收尾。这个大福更有点类似冰激凌的口感，细腻，温度再低一点会更合适夏天。渔火作为一家还在试营业期的新店，。有亮点也有欠缺，但老板娘和主厨颇有想法，坚持下去，会成为一家可以期待的店。

Located in the southeast corner of Tuanjie Lake, in the hot summer, quiet waiting for the night to come, ready to meet today&#39;s consumers. The store is small and the space is very good. The bright lights make every night feel at ease and kind. The store has arranged some paintings and decorations, all of which are works by Japanese painters and limited. I don&#39;t know much about painting, but I can still feel very quiet when I appreciate it. The two chefs and the proprietress are very friendly people, and even if they come for the first time, they will not have a strange feeling. Three price recipes, 500, 800, 1200. The 500 package is very interesting, with a lot of wine, the proprietress introduced that this set is mainly arranged for the Japanese, they love to drink. The menu will be changed according to the season, and the chef team attaches great importance to the season matching. Ordered the 800 package. First pay is fish soup frozen, there are shrimp meat, various vegetables. The same is presented as frozen, compared to the vinegar frozen used for seasoning, the fish soup frozen here as the main dish tastes stronger, and the frozen taste made with fish bones is very strong. Eight inches. Place in eight different styles of small bowls on ice, with different ingredients, roasted scallops, haired red shellfish, flavoured conch, roast duck breast scallion scorpion pepper, small lotus root, star box sushi, tomato juice crab edamame. Tomato juice crab meat edamame is an advantage. The fresh and sour taste of tomato juice combines the sweetness of edamame mud, which sets off the tenderness of crab meat and has a great aftertaste. Creation. Blue edamame naked, island edamame, north shellfish, gold line fish, huibishou edamame, and a very interesting fish called Yiliang. Sashimi fish are very fresh, and the fisherman developed a rare way to catch fish in Beijing is to cooperate with sea fishing experts to get the fresh fish that go to sea on the same day. Ship to the store to ensure the best quality controllable. Naked is very fat, at first I mistakenly thought it was a middle oyster, the treatment is also good, removed the excess tendons. Several rare fish Ebishou oyster, gold line fish, Yiliang taste are very strange, fish meat or soft or rich, only eat once is really difficult to taste its taste. oysters. Chopsticks, leeks, purple sour. The soup is fresh, but it is a bit salty. The oysters are very soft and tender, with small hedgehogs inside and crispy taste. Fried tempura. Wild car shrimp, dance oysters, pumpkins. This is the happiest dish in the whole package. The temperature was just right when it was served, and it also exuded a strong oily fragrance. Tempura skin was crisp and thin, and the inside, especially the wild car shrimp, was treated by steaming method, q was sweet and very delicious. The sushi link was presented with Chibei, Jinmeyu, Huibishouyu, Jinlinyu and Knifefish. The first rice is a bit sticky and the back is stable. The sushi seasoning of the fish fire is weak, and the deepest memory is the gold line fish. The dessert is presented with strawberry Dafu and orange. This Dafu is a bit similar to ice cream taste, delicate, and the temperature is lower, which will be more suitable for summer. As a new store that is still in the trial period, Yuhuo is still lacking. There are highlights and shortcomings, but the proprietress and the chef have ideas, and if they stick to it, they will become a store that can be expected.

再访渔火，怀着深深的感动写下这篇网友攻略。北京日餐越来越多，特别是这种精品小店如雨后春笋。渔火的最大特色就是鱼的种类非常丰富，一餐下来，能吃到至少十种的鱼儿，这是一般日餐店吃不到的，所以特别的高兴。比初次来的时候,口味更成熟稳定了好多,之所以未来也会打算经常来,是因为这里可以吃到许多不同种类的鱼,确实是件可以做为自己深夜食堂的精品店了。

Visit Yuhuo again, writing this netizen guide with deep touch. Beijing has more and more Japanese food, especially this boutique shop is springing up. The biggest feature of the fire is that the fish are very rich in variety. After a meal, you can eat at least ten kinds of fish. This is not available in ordinary Japanese restaurants, so I am particularly happy. Compared with the first time, the taste is more mature and stable, and the reason why I plan to come often in the future is because I can eat many different kinds of fish here, which is indeed a boutique that can be used as a late-night canteen.

先说口味，菜品搭配精美，包括简单的小配料都很讲究，强调下生鲜真的很入味。味道棒棒哒。接着说环境，店不是非常大，不过很舒服的日式风，用餐环境除了华丽丽也许舒适最合适忙碌的我们结束一天的疲惫。最后说服务，棒棒棒。有很有礼貌很菜品一样考究的老板店长，有边聊边服务的厨子，有周到的服务员。

Let me talk about the taste first, the dishes are beautifully matched, including simple small ingredients, and the emphasis is on fresh food. The taste is great. Then talk about the environment, the store is not very large, but very comfortable Japanese style, the dining environment is in addition to the gorgeous and perhaps comfortable, the most suitable for the busy we end the day&#39;s fatigue. Finally, the service is great. There is a very polite and elegant boss, a chef who serves while chatting, and a thoughtful waiter.

朋友认识老板多年偶然间提及，被吃货默默记下，试下来甚为推荐。先说餐厅位置看网友攻略地址有些懵，其实熟悉东三环的都该曾路过，长虹桥东南侧辅路边，前方朝北50米就是国医堂。晚上更好认，门前三平方的地方布置了简约枯山水式欢迎步道。餐厅内布置风格是传统浓郁的日式榻榻米风，五六个包间而已但各有特色。菜品是套餐预定制，厨师据说均为在日本或者日料店从业多年，对料理都抱有认真执着的匠人精神理念，后者从菜品的呈现中是可以体验到这份追求的。店家据说每月都会调换一些菜品顺应当季鲜味。11月份又新进在套餐中加入热腾腾的寿喜锅，味道很是不错。老板娘是个淳朴的人，感觉话不多但很亲切，因为去了两次得知喜爱海鲜鱼类，还特地在寿喜锅内多➕了虾和??。每次上菜店里的小妹都很细致的介绍食材种类，当日如果新进鲜捕海鱼厨师也会随时纳入餐位做调整。总之是家很用心经营而不花俏宣传的料理店。听说好几位大导演都曾关顾，好奇询问了老板娘，其实餐厅才新开不到半年，可以多宣传，但老板娘没有借此广告，在很踏实的打造一家多品质有诚意的食堂，比较某些肆意浮夸宣传的网推餐厅实属不易。顺便说一声老板也曾居日本多年，写的一手好字，菜单为毛笔书写是老板手笔，看了如菜品一般赏心悦目????。图为证，。话说餐厅中午也营业，有套餐也可简单午餐单点，当挑个云淡风轻的日子再来。天很冷了，得吃些好的??。

Friends who have known the boss for many years accidentally mentioned that they were silently recorded by the foodies, and they were very recommended. Let me talk about the location of the restaurant. It is a bit awkward to see the address of the netizens. In fact, those familiar with the East Third Ring Road should have passed by. The southeastern side of Changhong Bridge is on the side of the road. The front is 50 meters north. The National Medical Hall. It is better to recognize at night, the three square meters in front of the door are arranged with a simple dry landscape-style welcome trail. The layout style of the restaurant is traditional Japanese tatami style, only five or six private rooms, but each has its own characteristics. The dishes are set menu reservations, the chef is said to have been in Japan or Japanese food stores for many years, and have a serious and persistent craftsman spirit concept for the cuisine, the latter from the presentation of the dishes can experience this pursuit. The store is said to change some dishes every month to taste the season. In November, a hot suxi pot was added to the package, which tasted very good. The proprietress is a simple person. I feel that I don&rsquo;t have much words but I am very kind. Because I went twice to learn that I love seafood fish, I also specially have more shrimps and? ? in the Shouxi pot. Every time the little girl in the food store introduced the variety of ingredients in detail, if the new fish chef will also be included in the meal at any time to adjust. In short, it is a restaurant that is very carefully operated and not advertised. I heard that several major directors have taken care of it and asked the proprietress curiously. In fact, the restaurant has only been opened for less than half a year. It can be promoted more, but the proprietress has not used this advertisement. It is a practical way to create a multi-quality and sincere canteen. Compared with some wanton and exaggerated publicity, the online push restaurant is really not Easy. By the way, the boss has lived in Japan for many years, writing a good word, the menu for the brush is the boss&#39;s hand, looking like the dishes are generally pleasing to the eye? ? ? ? . The picture is proof. In other words, the restaurant is also open at noon, there is a set meal can also be a simple lunch, when pick a cloudy and light wind days come again. It&#39;s cold, you have to eat something good?

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