Founded in 2012, the Renaissance Caohejing Hotel is the sixth Renaissance hotel in Shanghai under the Marriott International Group, and the "Foggy Mountain" on the first floor is the group's first restaurant specializing in Korean cuisine. The restaurant has welcomed many Korean celebrities in recent years, including Lee Kwang-so, Nik-kun and Lee Jong-hyuk, and the photo and autograph display board at the entrance adds to the appeal of diners.
At the beginning of its establishment, Kiriyama invited the famous Korean chef Cha Yong to serve as the head chef, and he has worked in many high-end hotels such as Walkerhill and Shangri-La Hotel in Seoul, South Korea, and The Ritz-Carlton, Naples, Florida. The traditional Korean dish in the restaurant, ginseng chicken soup, is his classic work, which has won the Singapore FHA Gold Award, and the ginseng, oxtail, red dates and other ingredients are imported from Korea, and the soup is rich and light, very delicious. Although Che Yong has left his job, this dish is still well inherited and worth trying. Today's head chef is Min Lee, a Korean chef who has worked in Dubai's seven-star hotels and many luxury restaurants, and her culinary skills should not be underestimated. The restaurant manager also said that Min Lee will have a better comprehensive performance in the future after learning Western cuisine and cooking in the system.
There are many office buildings around Kiriyama, so most of the diners served at the restaurant lunch market are white-collar workers from nearby enterprises. The restaurant has launched a set lunch menu in a humane way, although there are fewer types of dishes, but the cost performance is slightly higher. After all, compared to other Korean restaurants, Kirisan is less cost-effective.
We especially recommend the shredded beef with Kiriyama truffle and the marmalade ice cream that comes with it after the meal. The former combines the aroma of truffles with beef and is especially flavorful when eaten with the small rice that goes with it underneath. The latter is just a dessert to give after a meal, but its combination of rich milky flavor and tangerine flavor is impressive. However, the dessert sometimes served by the restaurant is a very ordinary cake, and the taste is relatively inferior.
As a traditional Korean restaurant, barbecue is a must-have. Wushan designed the smoke exhaust pipe to be more beautiful and less abrupt. The smoke exhaust effect is good, and there is no oil smoke to disturb the diners. The restaurant provides a variety of grilling trays for different grilled meats, which makes it easier for diners to operate and the final result is easier to control. Of course, diners can also choose to have the chef grill it on their behalf, but Kiriyama does not have insulated iron plates and other equipment, so the chef will serve the whole plate of meat after the grilling, and if there are not many diners, the barbecue will cool down quickly, and the dining experience will be very average. Here is a special recommendation for the extra thick ribeye steak, which is made of Australian beef, pink in color, clear in texture, and the secret sauce adds a lot of color, and the fragrance is three-dimensional and full.
Business in Kirisan has been good, with diners paying a deposit and a minimum spend of 350 yuan per person to book a private room. As a restaurant attached to the hotel, Kiriyama does not charge a service fee to show its sincerity. The waiters are generally more enthusiastic, but the details need to be improved. Diners arriving by car can park in the hotel's underground garage, but pay attention to the sign on the left when entering the underground garage, otherwise they will have to take a detour. Kiriyama offers free parking tickets, which diners can indicate at checkout.
