Kokudo Ryori is a Japanese restaurant of the same name run by the owner of Kokuku's private cuisine. The private cuisine of the cabinet bureau is well-known in Changsha, and Zhang Fan, the owner and chef, is quite accomplished in Hunan cuisine. Hong Kong celebrity chef Leung King-lun, who has the title of "Kitchen Demon", also visited the private restaurant of the Cabinet Bureau. With the good reputation of the private restaurant, the restaurant has naturally attracted many diners.
The chef of Kokuju Cuisine is from Guangdong and has been working as a Japanese chef for many years. The restaurant played the form of omakase dining and claimed to be the only restaurant in Changsha with omakase. The so-called omakase means that there is no menu, and the chef decides what to eat, and diners only know the general process of eating appetizers, sashimi, chawanshi, salad, sushi, soup, and desserts, and the specific ingredients and styles are only known at the moment they are served on the table. Omakase's casualness puts forward higher requirements for chefs, how to match the flavors of each dish, how to adapt between dishes, and so on. It is not shy to say that the cabinet cuisine has not yet reached such a level.
The menu of Kokube cuisine is available in both set meals and à la carte menus, and only set meals are available on holidays, and the price of the set menu fluctuates, ranging from 600 yuan to 1,000 yuan. The restaurant specializes in sushi and tempura, among which the tempura is fried at the counter, and the diners can see it, and the sense of ritual and déjà vu makes the tempura of the cabinet popular.
Geju Cuisine is located on the second floor of the Hot Mom Club in Liuyang River Wedding Park. The interior is made of gray cement walls and wooden furniture, and the overall color is calm and the dining environment is elegant. Floor-to-ceiling windows flood the interior with natural light and enliven the greenery outside.
*Encyclopedia of knowledge
Sashimi is not freshly peeled from a live fish.
First of all, it is impossible to kill and eat marine fish caught in the ocean. Secondly, animals will have a mortis reaction after death, that is, the flesh will become hard and thick. Therefore, it is impossible to make sashimi from a live fish.
Most seafood goes through an "ageing" process before it is made sashimi. That is, the seafood is placed in a certain low temperature environment for a certain period of time, and the humidity and temperature are controlled. After the "aging" of the seafood, the meat will re-soften and produce a large number of amino acids that are the source of the "fresh" flavor, which is the best stage for eating seafood.
The temperature and humidity of "aging" vary depending on the ingredients. At the same time, ingredients are also affected by external factors such as transportation conditions. Therefore, how to grasp the best stage of eating and processing of ingredients is also a test of the skill level of Japanese chefs.
