Fan is a Japanese restaurant brand from the neighboring province of Shanxi, the first Fan opened in Taiyuan, Shanxi Province in 2014, and the Fan Xi'an store opened in August 2016. As one of the earliest high-end Japanese restaurants in Xi'an, it has a high reputation in the local area. When it comes to Japanese restaurants in Xi'an, Fan and Yisong are almost on par. In August 2018, Fanhui's sister brand settled in the high-tech zone.
In the public's stereotype, Japanese restaurants should be simple and elegant, with wooden decoration, tatami mats, and sliding doors. The interior design combines the historical characteristics of the ancient capital of Xi'an, with an axisymmetric layout of the entrance corridor and the addition of palace stone wall elements to the interior, giving people the visual effect of a city within a city. The dining rooms are separated by stones, tree branches, and flowing water. The design of Xi'an Fan Restaurant was designed by Xiao Keke, who is one of China's Top 10 Designers of the Year in 2007 and Chairman of the Shanxi District of the International Council of Interior Architecture and Designers.
You can also eat the latest seafood from Nagasaki, Japan. If you want to eat the freshest seafood of the day, the dinner market is the best recommended time. Sea urchins have strict requirements for freshness, so the transportation cost is relatively high. Fanfan orders from suppliers in Shanghai, and sends them to Xi'an within 24 hours from Japan via Shanghai, and supplies live sea urchins and boxed sea urchins from time to time. Live sea urchins are killed to order, both in terms of freshness and taste. Boxed sea urchin is a finished product that has been processed in advance, and in order to prevent the sea urchin from melting for a long time, it is more common to add alum (potassium aluminum sulfate) to maintain the shape, so the freshness is inferior to that of live sea urchin, with a slightly bitter and fishy taste. The bar counter of Fanhui Restaurant is close to fresh seafood, so it smells fishy.
Eel rice is Van Fan's signature dish, where live eels are farmed in a fish tank in the restaurant, where diners can see and kill to order. An eel rice can be eaten with three different flavors, the first is eaten directly with rice, the second is mixed with chives, seaweed and mustard to enhance the taste, and the third is added to the soup to soak the rice.
In addition to the ingredients and dishes, the environment and service are basically not Japanese-style. The counter seats are on the high side, and the comfort is slightly poor. The grasp of the rhythm of the non-serving dishes, do a good job of one by one, and the order is slightly chaotic, but fortunately, the attitude is sincere and real. There is almost no difference between the ingredients and dishes of the two restaurants. The difference is that Fanfan is close to the Tang Paradise, a tourist attraction, and the decoration environment is more high-end, which invisibly improves the added value of consumption; Located in the high-tech zone, far away from the city center, Fanhui mainly serves local diners, and the restaurant environment is more ordinary than that of Fanhui, so the overall per capita consumption is slightly lower than that of Fanhui.
In addition, at Xi'an Japanese restaurants, including Fan, a la carte is our best recommended form of dining. Because most of the restaurants here still retain the inherent concept that the set menu is a group purchase and discount, the set menu is set in stone, the ingredients are basic and there are few seasonal or rare ingredients, and the dishes are mediocre.
