I got the WeChat of chef Tom and successfully booked Jeju&#39;s spring dishes [Applause] After accepting various &quot;PUA&quot; in the restaurant in the early stage, I had the mentality of going crazy if it was not delicious, and started the trip known as &quot;Shanghai&#39;s most difficult to book Korean food&quot; [laughing] The chef will introduce the ingredients of each dish. The edible method and connotation are also observed. At the same time, you will also observe your dining situation and chat with you cordially [strong] Although I heard from friends that the chef&#39;s appearance is completely incomparable with the ordinary canteen, the taste and creativity of the dishes are still good. 👍 in food, wine, With the music and the chefs who are decent, I had a good night with my friends [Rose]

Trip Gourmet Awards 2023

JEJU SAGYE

Fuhehui Restaurant is located at No. 1037 Yuyuan Road, Changning District, Shanghai, China. At the same time, it is also the fifth-ranked Michelin restaurant in the magic capital. The restaurant focuses on Chinese Shanghai cuisine and Jiangsu and Zhejiang cuisine. The main variety is the beautiful surrounding environment. One of the reference restaurants for Chinese cuisine!

Trip Gourmet Awards

Top 49 Fine Dining 

Food, service and ambiance is excellent in this restaurant. we ordered the common Shanghainese dishes. al came in a timely manner and wellpresented. our server was courteous and efficient.

Top 25 Local Restaurants

One of the restaurants that has been here many times, it has been open for a long time, and all aspects are quite good. [Environment] In terms of environment, the indoor environment is designed, and the space is spacious and the dining environment is comfortable. [Taste] The food is delicious, no matter whether the dishes or drinks are okk. So in addition to dinner, it is also a good place to have a drink.

Fu 1015 Restaurant is located at No. 1015 Yuyuan Road, Changning District, Shanghai, China. It is close to the Zhongshan Park business district. The restaurant is located in the old bungalow built during the Republic of China. The surrounding environment is beautiful. The birds and flowers are fragrant and the main local dishes and Jiangsu and Zhejiang cuisine are characteristic of everyone who comes to taste. The card diners are full of praise!

[Environment] The tableware is good and the indoor environment is not bad. But the third floor is a bit hot and there are mosquitoes. [Taste]|Bibibimbap ^ tastes OK. |Refined cold skin ^ The amount is quite large, the taste is good, and the seasoning is very good. |Mung bean soup^Especially mini, the tableware is like a child&#39;s forever. [Service] There is only one staff member on the third floor, and the workload is a bit large.

The duck is the main signature topping of the store. All the parts of the duck&#39;s body such as duck palm, duck head, duck stew, duck meat, duck legs can be selected in this store. It is not an exaggeration to say that this is the best duck noodles in a bowl of magic. Noodles can choose soup noodles or noodles. The noodles and toppings are open. The noodles are moderately soft and hard. The strong way will not be soft. The duck meat is very delicious. The duck meat and duck head will be tied to the cotton thread in order to maintain the integrity. You need to dismantle it yourself. There is no duck gas at all, which is delicious. Recommend to you

拿到了主厨Tom的微信，成功预定了Jeju的春季菜品[鼓掌]在前期接受餐厅各种&ldquo;PUA&rdquo;后，抱着不好吃就要发飙的心态，开启了号称&ldquo;上海最难预定韩餐&rdquo;之旅[偷笑]全程厨师都会介绍每个菜品的食材组成，食用方法和内涵寓意，同时也会观察各位的就餐情况，还会亲切地跟你聊天[强]虽然听朋友说厨师的颜值与普通食堂完全无法相比，但菜品口感和创意还是不错的👍在美食、美酒、音乐和颜值还过得去的厨师的陪伴下，我和朋友度过了一个美好的夜晚[玫瑰]

绝佳的用餐体验，超级会聊天的帅气主厨们，地道风味与创意融合的fusion感受。强推，魔都韩料天花板。Jeju Izakaya by BELLOCO倍乐

Excellent dining experience, super handsome chefs who can chat, the fusion feeling of authentic flavor and creative fusion. Strong push, magic city Korean material ceiling. Jeju Izakaya by BELLOCO Beile

这是一家专门做创业韩国料理的，菜色的样子，挺好看的，来排队的都是很漂亮的小姐姐们真的是养眼呀，虽然要等好久，但是里面空间也挺大的呀。

This is a specialty Korean cuisine for business. The dishes look very good. The beautiful ladies who come to the queue are really eye-catching. Although they have to wait for a long time, the space inside is quite large.

超级难预约的一家店。只能每月一号零点抢次月的位置。时间不定，按预约顺序进行分配。预约+等待，居然加加减减快4个月才吃到这餐。菜单每月更换，也就是，预约时，你并不知道迎接你的Menu是什么。愚园路上的低调门面，如果不是按照门牌找来，一定会错过。8月菜单为10道菜。拉达都乐配伊比利亚火腿平菇配温泉蛋黑松露韩国泡菜粉丝饺葱香鸡翅辣炖萝卜鲅鱼长白山黑猪肉配罗勒芥末酱虾酱炖牛肉配烤面包比目鱼生鱼饭韩式辣汤抹茶提拉米苏10道菜里除了比目鱼生鱼饭，其他都是两人Share，看起来小小一份，没想到最后也吃得很饱。Chef格外热情，会介绍食材产地，聊韩国风土人情，笑容灿烂。另一位Chef的侧脸很像鬼怪里的孔侑。菜品的话，平常心来说，还是值得再来一次。当然如果算上预约和等待的感情分，期望值过高，就另当别论。餐前酒很爱，一小盅有点不过瘾，餐前小食也喜欢。伊比利亚火腿配马苏里拉芝士和节瓜、茄子。平菇配温泉蛋黑松露、长白山黑猪肉配罗勒芥末虾酱、比目鱼生鱼饭、抹茶提拉米苏都还不错。韩国粉丝泡菜饺，饺子皮有点软掉了，泡菜的滋味略显平淡。葱香鸡翅，鸡翅内部酿入肉糜和葱，鸡翅皮略有点腻，鸡翅到时嫩得很。辣炖萝卜鲅鱼，萝卜入味，鲅鱼没什么腥气，但是平淡的没有任何新鲜感。奶油蘑菇浓汤的浓郁版本配平菇和温泉蛋，画龙点睛之处在于那一片黑松露。长白山黑猪肉，肉质各位鲜嫩，肥而不腻，小生菜也格外鲜嫩脆爽，搭配的三款蘸酱都很有特色，虾酱和罗勒芥末酱最爱，解油腻又提鲜。比目鱼生鱼饭，比目鱼是活杀制作，Chef就在你面前杀鱼。韩式辣酱的味道有点盖过比目鱼的鲜味，石锅拌饭的高配版本。建议先吃两口比目鱼，再把饭拌匀。韩式辣汤，或者说韩式大酱汤？里面应该有小鱼干或是虾米提鲜，清新爽口。抹茶提拉米苏将咖啡的苦、抹茶的浓郁和甜度融合得恰到好处。

A store that is super difficult to make an appointment. You can only grab the location of the next month at 0:00 on the first day of each month. The time is uncertain and is allocated in the order of appointment. Reservation + waiting, actually add and reduce the meal for 4 months. Menu changes every month, that is, when making an appointment, you don&#39;t know what the Menu is to greet you. The low-key facade on Yuyuan Road will definitely be missed if it is not found by the house number. The menu for August is 10 courses. Lada Dule with Iberian Ham Ping Mushroom with Hot Spring Egg Black Truffle Korean Kimchi Fans Scallion Chicken Wings Spicy Raw Pork with Raw Pork with Raw Beef with Basil mustard Sauce with Raw Beef with Toasted Bread Solitaire Raw Fish Rice Korean Spicy Soup Matcha Tiramisu 10-course dishes In addition to halibut raw fish The meal, the others are two people Share, it looks small, I didn&#39;t expect to eat very full in the end. The Chef is particularly enthusiastic, will introduce the origin of the ingredients, talk about the Korean customs, smile brightly. The other Chef&#39;s side face is very similar to the Kong Yu in the ghost. If the dishes are normal, it is worth coming again. Of course, if the emotional score of the appointment and waiting is counted, the expectations are too high, it is another matter. I love the wine before the meal, a small wonton is a bit addictive, and I like the snacks before the meal. Iberian ham with masurira cheese and squash, eggplant. Pin mushroom with hot spring egg black truffle, Changbaishan black pork with basil mustard shrimp sauce, halibut raw fish rice, matcha tiramisu are not bad. Korean fans pickle, dumpling skin is a bit soft, pickle taste is slightly flat. Onion-scented chicken wings, chicken wings are brewed inside meat and spring onion, chicken wings are slightly greasy, chicken wings are tender. Spicy stew, radish, salmon is not fishy, but flat, without any freshness. The rich version of the cream mushroom soup with flat mushrooms and hot spring eggs is the highlight of the black truffle. Changbaishan black pork, the meat is fresh and tender, fat but not greasy, the small lettuce is also very fresh and crisp, the three kinds of dip sauce are very special, shrimp sauce and basil mustard sauce are the favorite, the oily and fresh. Flounder raw fish rice, flounder is made alive, Chef is in front of you to kill fish. The taste of Korean hot sauce is a bit over the freshness of flounder, and the high-end version of bibimbap in stone pot. It is recommended to eat two halibut first and then mix the rice. Korean spicy soup, or Korean large sauce soup? There should be small dried fish or shrimp rice, fresh and refreshing. Matcha tiramisu combines the bitterness of coffee, the richness and sweetness of matcha.

推开门，这门是生铁做的，我居然差点移不动。里面果然是客满预留了我们订的座位，核实了名字后入座，BGM还有点轻松活跃，CHEF还有酒保5人左右还有一个阿姨专门洗碗，算是幕后。坐在桌前，一个L形的，开始这次8月的赏味之旅。一共10道菜，大多数都是share的。 CHEF都还长得蛮有型的，不会尬聊，蛮热情的，还一直介绍韩国的吃喝玩乐和风土人情，不会太无聊，从一杯酒开始，还有个低配版的鬼怪，后面几道菜基本都是他做的。餐前小酒基本算甜，带有点酸，有点梅子酒的味道还不错喝。特别调制的色拉酱卷放在饼干上，蛮香的。一切就绪后开始头盘，伊比利亚火腿配马苏里拉芝士、节瓜还有茄子，口感蛮平衡的，不过过于咸，芝士好东西。黑松露搭配的温泉蛋和煸炒过的平菇，菌香突出，蛋液流出后混合在一起吃入口柔。 饺子我感觉没有大中华东北水饺好次，但是有其特色-kimchi，我都觉得微微一辣很醒脑。卡路里略微高一点的是葱香鸡翅，看着金黄色的外表还有点略油，但吃着吃着就觉得挺香，外面裹着一层粉炸的，在鸡翅膀里面还塞了很多调味过的大葱，算是惊喜。 辣炖萝卜鲅鱼，这个鲅鱼跟水饺里用的鲅鱼口感不一样，是青花鱼，属于鲐鲅，反正日料里也经常吃，我还是挺喜欢的，一点点辣味提鲜的萝卜蛮水润的，我喜欢。一个猪肉和一个牛肉是主菜，我个人更偏好猪肉，用的是长白山的黑猪肉，肥瘦各半但吃着不腻，包生菜吃加三款混合酱更好食，通常虾酱算是特色，配猪肉擦出不同火花。 面包是两片薄薄的，卷上炖牛肉的酱汁一起，口感丰腴浓厚，牛肉炖的也酥，这道吃好已经挺饱了。下面又来了一份饭，比目鱼生鱼饭，看到厨师在砧板上磨刀霍霍向比目鱼，是活的哦，肉质不能再嫩弹了。切成颗粒状，加上海苔、泡菜酱等，饭稍微有点僵，不知道是不是和risotto一个道理，不过我还是喜欢好的日式寿司米那种口感。汤对于我这种喜喝汤的人来说还是不错的，韩式辣汤完全能hold住的辣度，里面又节瓜、土豆片还有小海鲜，汤很鲜美，不油腻。 最后天平是一道看似比较粗狂的带有层次感的提拉米苏，覆盖了很多抹茶，甜度均衡。 总体来说还不错，室内空间比较小，排风不是特别灵光，吃完身上烟火气较重！

Pushing the door, this door is made of pig iron, I almost couldn&#39;t move it. It was really full of seats reserved for us. After verifying the name, I entered the seat. BGM was still a bit relaxed and active. CHEF also had a bartender about 5 people and an aunt who washed dishes specially, which was behind the scenes. Sitting at the table, an L-shaped one, began this August taste tour. A total of 10 dishes, most of them share. CHEF is still quite stylish, not awkward chat, very enthusiastic, and has been introducing Korean food, drink and customs, not too boring, starting with a glass of wine, there is a low-end version of the ghost, the next few dishes are basically made by him. The small wine before the meal is basically sweet, with a little sour, and a little plum wine tastes good. The specially prepared salad sauce roll is placed on the biscuit, which is quite fragrant. After everything is ready, Iberian ham with Masurira cheese, melon and eggplant, the taste is quite balanced, but too salty, cheese is good. The hot spring eggs with black truffles and fried mushrooms with stewed mushrooms, the fungus is prominent, and the egg liquid is mixed and eaten together. I don&#39;t feel like the leech in the northeast of Greater China, but with its characteristics - kimchi, I feel that it is slightly spicy and awake. The calories are slightly higher than the onion chicken wings. Looking at the golden appearance, there is a little oil, but it feels very fragrant when eating. It is wrapped in a layer of powder fried outside, and there are a lot of seasoned onions in the chicken wings. It is a surprise. Spicy radish carp, this carp and the squid used in the dumplings taste different, is blue and white fish, belongs to the squid, anyway, the Japanese food is often eaten, I still like it, a little spicy fresh radish is quite moist, I like it. One pork and one beef are main dishes. I personally prefer pork. I use black pork in Changbai Mountain. I am fat and thin but I am not tired. I eat lettuce and add three mixed sauces. It is better to eat. Usually shrimp sauce is a special feature. With pork, it wipes out different sparks. The bread is two thin slices, rolled with the sauce of beef stew, the taste is rich and thick, and the beef stew is also stew. This is quite full. Below came another meal, halibut raw fish rice, see the chef on the chopping board grinding knife Huohuo to halibut, is alive oh, meat can not be tender. Cut into granular, plus Shanghai moss, pickle sauce, etc., the rice is a bit stiff, I don&#39;t know if it is the same as risotto, but I still like the taste of good Japanese sushi rice. The soup is good for people like me who like to drink soup. The Korean spicy soup can be held in the spicy degree. There are melons, potato chips and small seafood in it. The soup is delicious and not greasy. The last balance is a seemingly crude tiramisu with a sense of hierarchy, covered with a lot of matcha, and the sweetness is balanced. Overall, it is not bad, the indoor space is relatively small, the exhaust is not particularly bright, and the fireworks on the body are heavier after eating!

JEJU SAGYE

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