Opened at the end of 2017, the restaurant is located on the 43rd floor of the Pofu Mingzhi Apartment, with a private location and a wide view from the upper floors. The name of the store is taken from "the taste of the world is Qinghuan", which is full of artistic conception, coupled with the publicity in place, and the photos are exquisite, which has whetted the appetite of diners.

The taste of the world, which is positioned as a high-end kaiseki cuisine, is worth affirming that the quality of its seafood ingredients is excellent. Although the variety is limited, the fresh fish served on the day has maintained good freshness and good taste, and diners can call in advance to make reservations if they have a preference for seafood. The presentation of the human flavor is exquisite, especially the Jiugongge appetizer can be called luxurious, there are a total of seven appetizers, the ingredients, tastes, and collocations are different, the appearance and richness are very pleasing, and the plum wine can be used as an appetizer for the meal. The sushi with the taste of the world is more chicken ribs, the sushi rice is dry and astringent, and the chewy and smooth taste is not glutinous, and the cheap wasabi is directly added to the sushi, which is flushing the nose and spicy, which is a pity that the quality of the fish is good.

In the early days of its opening, Human Taste advertised that the chef in the store was Japanese and specialized in Shanghai-style Japanese cuisine. It has been verified that there is no Japanese chef in the restaurant today, and the main restaurant is kaiseki cuisine. There are six dishes in the so-called kaiseki cuisine, of which the main course, strong cuisine, and main dish are selected from many, and the process is very similar to Western food, which is quite puzzling.

The environment of the restaurant is first-class, with a bar, ordinary seats, private rooms, a strong indoor Japanese atmosphere, and a wide view of the outdoor high-rise. The service process is in place, and the ingredients and eating methods will be introduced when serving, but the waiters and chefs are more casual and lack basic professionalism. In addition, it is also a human flavor brand, and it has also opened a cost-effective human flavor and style cuisine restaurant, with a per capita consumption of about 100 yuan, and the stores are located in Kaifu Wanda and Chazishan Kaide.

*Encyclopedia of knowledge

The "Japanese chef" you met may have only been studying for three months.

In China's Japanese food market, there has been a surge in the three years from 2016 to 2018, with more than 40,000 Japanese food stores nationwide, and growing at a rate of 10~15% per year. The problem that arises is the shortage of Japanese chefs.

There are almost very few people in China who can really be called Japanese chefs. So where do these in-demand chefs come from? Some of them graduated from culinary school and received a crash course in Japanese cuisine for three to six months. Some are restaurant apprentices, who may only be exposed to Japanese food for a year or two, or even just a few months. In fact, it takes ten or even decades to train a qualified Japanese chef.