Opened in November 2017, the Spring, Summer and Winter Restaurant is located in the Xie Zilong Image Art Museum, a new landmark building in Changsha. "The right time, place and people" make spring, summer and winter the hottest high-end restaurant in Changsha.

The name of the store is very thoughtful, and the Japanese word for "no autumn" is pronounced the same as "no tired", so the name of the store means "never get tired of eating", and at the same time, it caters to the seasonal characteristics of Japanese cuisine. In the early days of the spring, summer and winter Japanese restaurant, two Japanese chefs, Yuji Aritaguchi and Kazutomi Fukaya, were in charge, one in charge of teppanyaki cuisine and the other in charge of kaiseki cuisine. Today, Kazutomi Fukaya has left spring, summer and winter, and only Taguchi Yuji is in the store. Taguchi Yuji is a living sign of spring, summer and winter, dressed in denim, good at fancy iron plates, and still full of vitality when he is over half a hundred years old.

The spring, summer and winter, which occupy the "right time, place and people", lack sincerity in terms of dishes, and the ten dishes in the set meal are reduced to nine, and the grade of ingredients is gradually decreasing. Appetizer platter Izu sweet persimmons, white and salad no more; The appetizer is reduced to fried chicken, wasabi octopus and other common side dishes in izakaya; sashimi "old three"; marine fish have been replaced by economic freshwater fish; Edo maegiri sushi changed to California rolls; The soup also became a regular miso soup. The food pairings and ingredients are also not seasonal, which is really inconsistent with its environment and consumption.

Located on the first floor of the Xie Zilong Image Art Museum, the store covers an area of about 500 square meters, with private rooms and a bar, and the restaurant environment is enough to meet the needs of high-end banquets. At present, there is only one set menu in the store, the price is 848 yuan, and the order is at least one day in advance, and the corkage fee for bringing your own drinks must range from 200-700 yuan. Closed on Mondays.

*Encyclopedia of knowledge

Tuna to find out.

1) There are several common names for tuna, "tuna" is Japanese, "tuna" is a common saying in Hong Kong, and "tuna" is the most common name in China.

2) Japan is the country that consumes the most tuna. In Japanese cuisine, tuna has an irreplaceable position.

3) There are many varieties of tuna, among which bluefin tuna is the best of the best, and many Japanese restaurants show that they can buy a good bluefin tuna.

4) According to the meat of the fish, the parts of tuna as sashimi include naked, mid-belly (mid-belly), and big belly (big belly). Naked is lean meat from the back of a fish, with the least fat, a dry taste, and the cheapest; The mid-belly and large belly have rich and fine fat, and the mouth is soft, sweet and delicious. In particular, the mid-belly and large-bellied bluefin tuna have the ultimate taste, and many restaurants sell them in slices, and the price of each slice can reach hundreds or even hundreds of yuan.