Spicy Changsha people are accustomed to the stimulation of taste buds by spicy. Japanese cuisine, on the other hand, is the opposite of it, focusing on restoring the original flavor of the ingredients. Therefore, in terms of taste preferences, local diners in Changsha are not very receptive to Japanese food. However, as a manifestation of consumption upgrading, Japanese food is especially favored by consumers born in the 80s and 90s. Under the wave of rapid development of Japanese restaurants across the country, the growth rate of Japanese restaurants in Changsha is also very impressive. In the past two years, there have also been many high-consumption Japanese restaurants in Changsha. However, due to the constraints of various factors such as consumption concepts, food restrictions, and the degree of urban openness, Changsha Japanese cuisine is still in the enlightenment stage.
Sanriyue is a Japanese-style family restaurant, and the per capita consumption here is neither the most expensive in the city, nor the restaurant environment is the most luxurious in Changsha, but it has few slots, and it is one of the Japanese restaurants in Changsha that performs well in all aspects. "Mikazuki" refers to the crescent moon that has just appeared for three days in Japanese, and the restaurant also uses a crescent moon as a sign. The restaurant is run by a couple from Japan, and the dishes are mainly Japanese family dishes.
At the beginning of the store's opening, all the dishes in the restaurant were prepared by the owner. Today, the boss has basically retired from the kitchen and is focusing on the operation, and the kitchen is in charge of the apprentice who brought out the master by himself. The overall level of the dishes of the three days and moons is online, and the ingredients are maintained with good freshness. Teppanyaki beef tongue, grilled eel, and special full moon are the signature dishes of the store, and the order rate has always been high. In order to meet the preferences of local diners, the new products have enriched the selection of flavors and categories, and added popular and improved Japanese dishes such as Jill Ramen, Seafood Kimchi Pot, and California Rolls.
The per capita consumption of the three days and months is about 150 yuan, which is in the middle in terms of Changsha's consumption level. The restaurant has two floors, both of which are independent private rooms, suitable for small gatherings of two to six people. Considering the limited number of seats available and the fact that the restaurant is full almost every day, it is recommended that diners make reservations in advance. Compared with some so-called high-cost Japanese restaurants, the service of Sankazuki is comfortable, and there is a service bell in the private room, and the waiter generally does not come in to disturb the customer, nor is it overly kind to the customer. At present, Mikazuki is preparing for a new store, and at that time, the reception capacity of the restaurant will be improved to a certain extent.
*Encyclopedia of knowledge
What kind of Japanese food is delicious?
The book "Washoku: Another Form of Japanese Culture" summarizes the characteristics of Japanese cuisine as follows: 1) a delicate sense of the original taste and seasonal meaning of food, 2) a high degree of attention to the shape and color of food, and 3) a persistent pursuit of food utensils and eating environment.
Japanese ingredients are mainly seafood, and freshness is both the most basic and the most important requirement. The first time to fish, freeze treatment, transportation. The better the freezing technology, the better the preservation and transportation, the more umami flavor the seafood can preserve, and the better the ingredients will be presented to diners.
Japanese food is seasonal, and it is important to skip food from time to time. For example, spring capelin, summer cherry blossom shrimp, autumn saury, winter pufferfish. Instead of salmon, arctic shellfish, and sweet shrimp all year round. For the decorations, Japanese chefs also choose flowers and plants that represent the season, such as cherry blossoms in spring, bamboo leaves in summer, maple leaves in autumn, and dead branches in winter. Instead of the spotless shredded radish and perilla leaves. Therefore, a good meal of Japanese food is a visual and gustatory feeling of the season.
Japanese cuisine requires a balanced and harmonious taste, which cannot be fully explained by a stack of soy sauce and a bunch of wasabi. There is a lot of attention paid to how the ingredients are processed to achieve the best taste, and what sauces and side dishes are paired with to bring out the best flavors. At a delicious Japanese restaurant, the sauces and side dishes must be made homemade, and there are more than a dozen kinds of them, and the combination of each dish is also different.
The above accounts for 90% of the dining experience of Japanese cuisine, and the last is the requirement for the dining environment. However, many restaurants in China put the cart before the horse, sparing no expense in restaurant decoration, and do not seek much understanding of ingredients and cooking skills.
If you want to experience good Japanese food in China, Shanghai and Hong Kong are the best choices we recommend, and you can refer to the recommended Japanese food list in the above two cities for specific restaurants.
