There are many forms of Japanese cuisine in Nanjing, from high-end kaiseki cuisine and kaiseki cuisine to affordable ramen restaurants and sushi restaurants, both in the business district and in the deep alleys. Japanese cuisine is basically a representative of high-end cuisine in China, but unlike Chinese food, there are many raw food dishes in Japanese cuisine, such as sashimi and sushi, which have extremely high requirements for the variety and freshness of ingredients.
Around 2016, many shops focusing on high-end Japanese food gradually appeared in Nanjing, and Ting Chan was also among them. Located on the mountainside of Wulong Mountain Park, which is far away from the city, the tranquility of the Japanese-style dry landscape garden and the nature between the rocks and vegetation are so close to the artistic conception of the Japanese cuisine, which is difficult to find in Nanjing. With an area of more than 600 square meters, there are only 7 private rooms, and the collision of traditional courtyard and modern design does not conflict, and each private room can enjoy the view of the four seasons through the floor-to-ceiling glass windows, but all of them do not affect each other.
Ting Chan promotes creative kaiseki cuisine, which is different from traditional kaiseki cuisine, even in Japan, high-end kaiseki cuisine is not ubiquitous, and it is also a representative of high-end dining in Japan. Kaiseki cuisine is a tedious process that is often combined with the Japanese tea ceremony, resulting in a light taste. Domestic creative kaiseki cuisine usually takes its shape, retaining the order of kaiseki cuisine and emphasizing the cooking of the ingredients themselves.
Tingcian implements a reservation system, there is no à la carte, only a set menu. The ingredients are not set in stone, but the menu changes regularly according to the seasonal ingredients. The menu ranges from senfu (appetizer), musuke (appetizer), and sauce (main soup) to boiled, fried, and desserts. The difference between the different prices of the set menu is the number of dishes and the selection of ingredients. In terms of meal pairing, Ting Cicada is closer to the needs of domestic customers, and even if it is a main kaiseki cuisine, it also takes into account the richness of Japanese cuisine. In addition to the indispensable sashimi and sushi, there are also sukiyaki, grilled wagyu beef, pasta, rolls, soups, and more.
Seafood-based ingredients are the most common in Japanese cuisine. A good Japanese restaurant is not the same as salmon, arctic shellfish, and sweet shrimp, but the rarer and fresher tuna, sea bream, yellowtail, etc. The seafood ingredients are prepared according to the season, and there are many kinds of sashimi, such as fresh red shellfish, sea bream, yellowtail, and mullet roe. There is also tuna, an "aristocratic" ingredient in sashimi, which is rich in myoglobin and rich in meat due to its ability to cruise at high speed in the water. Although the fat content of tuna is less, it is also less greasy, while the fat content of medium fat and large fat is high, the taste is more delicate, the fish body is soft, and its snowflake pattern is clear.
It is far away from the city, and it takes nearly 1 hour to drive there even by car, but it also adds to the comfort and tranquility of dining. It takes nearly 2 hours from the time the appetizer is served to the end of the meal, during which the waiter will introduce the ingredients and cooking methods of each dish. It's the perfect place to dine in peace and enjoy the scenery. Reservations are required at least one day in advance, and the restaurant will prepare the ingredients according to the number of diners and the type of meal. If there are certain requirements for cuisine, ingredients and environment, the natin cicada is the top quality in Japanese cuisine in Nanjing.
