Akira Kurosawa is a famous Japanese director, and the restaurant chose this name only because the founding team liked the director, and it was an instant hit. Not far from the restaurant is the Mill7 bar owned by the founding team and the port where cars are often played. The founding team felt that there was a lack of a restaurant that matched the corresponding atmosphere, so they had the idea of running a crayfish restaurant. At the end of September 2017, at the end of the peak season, the maverick Akira Kurosawa opened its doors with a décor style that is not often seen in the industry.
There is only one size of Kurosawa's crayfish, and the weight is more than 1 tael. What is commendable is that the restaurant has crayfish for about 9 yuan even in winter. The crayfish cleaning is also relatively in place, and some of the shrimp heads are removed, but the shrimp line is not treated, which surprises many diners.
The restaurant's signature dish is the chilled crayfish, cooked straight in white, marinated for 8 hours with three kinds of old liquor mixed with 12 kinds of soy sauce, chilled and served. The cold drunk crayfish is not only well presented, but also tastes quite gratifying, the plump Q-bomb shrimp meat proves the freshness, the aroma of the wine also penetrates well, and the important thing is that the marinade of a variety of soy sauces makes the shrimp meat have a good taste without dipping in the sauce.
Crayfish with garlic is one of the most popular dishes, and the restaurant specially selected Yunnan garlic, chopped it and boiled it for 3 hours, and the garlic flavor was well drawn. At this time, the crayfish with the cut head is stir-fried in the pot again, and the thick garlic flavor seeps into the depths of the shrimp meat, and with the sincere plating, it is worth a try. The restaurant also thoughtfully indicated on the menu that it can be eaten with baguettes and noodles, and its garlic performance really contributed to it.
Salt-and-pepper crayfish is a restaurant dish that is served in brown paper bags. If the diner has a strong taste, you can sprinkle some salt and pepper into it, pick up the paper bag and shake it. Kurosawa removed the head of the crayfish in advance, and the salt and pepper flavor was enough to absorb the flavor, and the salt and pepper added later were more added to the yellow part of the shrimp head. Of course, we don't recommend diners to taste the head of the crayfish.
Akira Kurosawa's restaurant environment gives people the feeling of a mid-to-high-end hotel, and the overall design is more tasteful. The per capita price of about 200 yuan is comparable to the mainstream crayfish restaurant in Hangzhou, which can be described as a must-have restaurant in the circle of friends. Of course, at such a price, there is no welcome and send-off service, but the normal hospitality of the waiter is not good.
