Located in Shanghai, the main restaurant opened in 2014 because Xu Zheng, a celebrity in the film and television industry, is one of the shareholders, and the store has not lost its popularity ever since. The Chengdu store opened in May 2016 and is the second branch of Shinkotsu Cuisine after the Hangzhou store. Chengdu store is located in the area of Tongzilin, a foreigner's settlement. In addition to the main store's signature Robatayaki, there are also Kodaira sushi and extremely hot Japanese yakiniku at the same time.
The main dish of the real stove craftsman cuisine is Japanese-style robatayaki. Robatayaki is one of the traditional Japanese barbecue forms, where charcoal is placed vertically in the shape of a bonfire, and the whole skewer of fresh seafood is inserted around the charcoal fire, which is different from the grilling method placed on top of the charcoal, which not only prevents the fish from being heated too much, but also locks in the juice of the fish itself while baking, making the fish more delicious. This form of grilling does not require extra sauces, and salt is the only seasoning for Robatayaki. The English name of "SALT AND FIRE ROBATAYAKI" comprehensively describes the elements of robatayaki, salt and fire. However, the restaurant's interpretation of Robatayaki may not be satisfactory. The oven in the store is small, and on the side of the open kitchen, it is not enough to support the attention of diners, and it is not very eye-catching. There is no scene where guests enjoy sitting around the fireside and roasting while eating. On the contrary, the sushi area and the yakiniku area are more popular.
Putting aside the exaggerated publicity, the quality of the real stove craftsman is online. Charcoal-grilled alfonsino is still our signature dish, with fresh ingredients and fragrant meat. Inevitably, there is a variance in the production of medium-grade Japanese dishes. Most of the dishes other than the usual dishes have been improved to include ingredients that rarely appear in the list of authentic Japanese dishes, such as foie gras, fat beef, and Boston lobster, and with it, a minefield of heavy oil and excessive greasy dishes.
The service level of the clerk in the Chengdu store is lacking, and the answers are not asked, and the level of understanding of the dishes is not deep. In addition, during the peak dining hours in the store, the environment is noisy, and there are many loud-talking diners, which affects the dining experience.
