Fujiya Kaiseki is the first kaiseki restaurant in Chongqing, which opened at the end of 2016. Before Beishan opened, rattan was also the only high-end Japanese restaurant in Chongqing and even in southwest China. When he first got involved in kaiseki cuisine in the southwest, Fujiya became "the first person to eat crabs".
Chef Kwok Yingqiu, the head chef of Fujiya Kaiseki Cuisine, is in his 60s from Hong Kong and has been working as a Japanese chef for about 40 years. Guo Yingqiu enjoys a certain reputation in Chongqing's Japanese food circle, and many diners come for the reputation of the head chef. Because the chef is Chinese, communication is barrier-free for most diners, and the dining experience is more complete.
In order to ensure the freshness of the ingredients, the vine does not prepare stock ingredients, especially seafood that requires high freshness. For this reason, Fujiya strictly implements a reservation system, and diners must make reservations more than one day in advance, and the ingredients will be confirmed according to the reservation. In order to provide as attentive service as possible to diners, diners will be asked about their dining habits when making reservations, such as whether they can eat raw and cold food, whether they have allergies, etc. Fujiya's kaiseki package is divided into four price ranges: 800 yuan/person, 1200 yuan/person, 1800 yuan/person, and 2800 yuan/person. It should be reminded that when booking, a deposit of 400 yuan per person to 800 yuan per person must be charged according to different prices.
High consumption and deposit are very common in high-end Japanese restaurants in Hong Kong and Shanghai, and diners are highly receptive. However, for Chongqing, where the popularity of high-end catering is still shallow, many diners do not understand the per capita consumption of 1,000 yuan for catering and the deposit for reservations, thinking that reservations are a show, and high consumption is not worth it. To this end, Fujiya has made many efforts, and with its insistence on ingredients and production, as well as the popularity of Japanese cuisine, high-end Japanese cuisine is gradually being accepted by Chongqing diners.
The environment of the restaurant is excellent, and you must enter the restaurant through the indoor courtyard, small bridges and flowing water, green pines, and stone roads...... It conforms to the public's impression of Japanese culture. The restaurant is only accessible to guests who have ordered meals of the day, so it has a good sense of privacy. The restaurant is equipped with antiques that the owner has treasured for many years, including wood carvings, porcelain, calligraphy and paintings, and the tray of the Yae chrysanthemum coat of arms is placed in the middle of the bar, and will only be used when distinguished guests are present. The rattan is also very well in place, Japanese service, for diners who come to the restaurant to celebrate the anniversary, the restaurant will also provide special service, give small gifts, meticulous attention. The toilets are clean and odorless, and the cleaning products equipped are all Japanese brands, complete and intimate.
