Tsukiji Aozora Sandime ( Chang Le Road ) Review

A meal before the end of Shanghai was still staying at the New Jinjiang Hotel, so it was only 10 minutes away. Japanese guests have eaten and drank in China for a few days in a row. The oil and water are too big to bear, and the Japanese food is light. The store is divided into upper and lower floors. Relatively speaking, the card seat on the 2nd floor and the single room are more suitable for talking and chatting, and the atmosphere is good. And most Japanese cuisine is not bad menu, the most surprising thing is that this Mickey recommended Japanese restaurant, there is actually a fried bullfrog, the bullfrog itself is very tender, fried after better eating. Because there is a Japanese service staff, the service is very good and very talkative, the customer is very happy, and then a storage card, several shops in Shanghai are common. The overall feeling is that the environment and dishes are good, the price is small and expensive, if you eat better, the per capita is 500 plus.

I can also eat the authentic Tsukiji market in Shanghai. I feel very satisfied, but the wallet will not open the forest. It is opened on Changle Road. The environment and service are elegant. Sushi is exquisite and clear. The ingredients are very fresh, not as much as the buffet, and each product is exquisite. It feels similar to Japan. It's expensive, hahaha.

AYV (hey hey), this is going to God! Bluefin tuna has been doing the problem, and the whole table is open to eat? ! When I mentioned "Tsukiji Haixing Three Generations", this Shanghai beach has been open for more than ten years, only focusing on the authentic Edo former sushi old shop, I believe that the sushi control old people must know everything. For so many years, please use the Japanese master board front, keep the tuna open fish show in the first phase of January, the old store that was once popular in the first generation, can be labeled "professional" label, and now it is really a handful. Tuna, or rare Spanish bluefin, who does not know the ceiling in this fish, actually out of each 588 questions, who can think of such a flat "hard core" old store, but also rushed into the beach this wind and waves, hard to do the roll king. If it weren't for the accidental paddle of its home gzh, if it weren't for the sight of its home, it would have opened a stunning 170 kilograms of oversized Spanish bluefin tuna show. I missed this dinner that I couldn't afford to put the question feast. I really don't know how long I would "meat hurt". Immediately, immediately, make an appointment! While there are not many people who know now... and my friends chose a quiet small seat in front of the direct panel of the master Qingshui shaker, first a big knife and a "copy", and then went straight to the board, and the master Qingshui shaker came to the end, no details have been let go. Sashimi three points to see the master take out a section of the fish body from the glass display fish cabinet, ⾚⾝, ⼤, ⻥⽣ three different parts of the knife up and down, combined in the plate, but also intimate explanation, I do not understand Japanese, but I enjoy it very much, this line of cloud and water the whole process. You know that on weekdays, only this plate of three points thick cut, are expensive, now can open a little, eat two plates back to the book, can not "fragrant". From the slightly bright colored naked eating, only a little freshly ground mountain anemones, lightly simmering soy sauce, the whole mouth, large mouth chewing, shallow salty fresh mixed with a slight spicy, that mouth tender and slippery, spread between teeth. Compared to more expensive, the meat color is more soft, the fat flowers are more beautiful, the meat is more fat, I love it, the fat juice is not as good as the big scorpion, the acidity is not as obvious as the naked, the fat flowers are more delicate, the balance is just good, the small friends play, not to eat a few big scorpion is too bad, But I held my favorite white moonlight, took a bite, just a small bite, and I was happy for a long time without slowing down God. Today, I am free, just for the favorite bite. Sushi Grand Slams on weekdays, I dare not carb water, it is rare to indulge, sushi must order a Grand Slam. Big scorpion, middle scorpion, naked, and tuna mud warships, musket baked big scorpion, always can not be less. The master's hand of the board is so large, it can be so gentle to knead the rice together, the rice grains are still full and shapeful, but the rice balls are sticky and not scattered, like the soft and not rotten sushi vinegar rice, but chewing head, no matter what the taste of fish is on the top, in the neutrality of the sweet and sour vinegar rice, No matter how thick the fats are, they become pleasant, but they fly in the moment of the fat flowers bloom. Unfortunately, I missed the moment of the master's musket roasting. Fortunately, the after temperature of the roasted sushi is still there, and it has become a large scorpion with light flesh. The taste is still smooth and tender. The oil melts in the flame. It is full of satisfaction, and even the mood is wrapped in dopamine. Sweep the winter haze. Carbon grilled tuna head and ⾦ gun ⻥ jaw, each ordered one, thinking of the large portion, can not think of such a large portion, two people can not eat it at all, the fish bone is embedded with nearly transparent fish glue, eating full mouth sticky, the scorched fish skin is full of big fish meat, Little dumplings dig, dig, dig, dig, thick fish can't be dug, the circle of tender meat next to the fish's eyes, DuangDuangDuang! Trembling and sliding, squeezed a few drops of lemon juice, radish mud drizzle with soy sauce, and slide into the mouth together, like a powder, too addictive, directly on the head! I also want to fight meat for a few rounds, only one round has been full and can't move, finally remembered that there are fresh front dishes, and hot fresh fish flavor soup warm. And matcha, vanilla ice cream? I wanted to slow down, so I circled along the stairs. I didn’t think that there were not only the second floor but also the third floor. There were all-inclusive rooms with small bags and large bags and tatami rooms. There were also luxurious multi-functional audio-visual long tables. The large bags were hidden in the spectacular bronze paintings engraved with Japanese wandering genius painter Yamashita. Behind the wall, there is a courtyard where tea is cooked in the stove. It is so leisurely and comfortable to eat a meal in the artistic conception. This small day is called a taste. What is the price/performance ratio, go to eat a bluefin tuna problem, people who understand naturally understand. #Stars to find the beach #Food delicacies #Buffet guides #Food that cannot be missed globally

#Food Xunweihui #Local food to eat #Eat a seafood dinner #Buffet guide Opened 12 years + professional sushi old shop "Tsukiji Haixing 3 generations", mainly authentic sushi in Edo Pre-sushi. As a quality and cost-effective okase sushi shop, this time the bluefin tuna full feast, actually as long as 588/person, you can enjoy unlimited food and put the question mode. Choose Spain 170 kilograms of oversized bluefin tuna, the store opens the fish show gorgeous and spectacular, three generations have been maintained with more than 2 Japanese masters. On weekdays, three pieces of naked, middle-abdominal, big-abdominal fish combination, eat two plates back to the book. Although the big belly is expensive, I prefer the oil balance just right mid-belly, soft lubricated, fish meat taste and sour taste to achieve a perfect balance, people have endless aftertaste. In the middle, a roasted tuna chin or a roasted tuna head, oil infiltrate the fish, drizzle with soy sauce on the radish mud, squeeze a few drops of lemon juice in the fish, match the entrance, delicious and rich, like fireworks blooming in the deep sea. The final recommendation is 5-pass sushi platter, sweet and sour sushi vinegar rice, made by the master on the spot, the rice is full, in addition to three sashimi flavors, roasted blue belly, fat fragrance is more rich, the entrance is like foie gras ice cream, light and instant. There is also a "warship" presented with tuna mud, the surface is finishing, the unique taste and taste hidden surprises. The second-story semi-open private room and tatami private room are suitable for friends to have a drink or family dinner. The corner of the courtyard on the third floor where the moonlight cooks wine, and the bronze prints made by Japanese wandering genius painter Yamashita, are quite shocking due to their unique style and beauty. The multi-functional audio-visual "Music room" presents the Longnian Xinyue from the Avenue to the Jane Books, and the banquet guests are absolutely face-to-face. Come and challenge and see how much your appetite can eat, right?

I lived nearby on a business trip. I wanted to eat Japanese cuisine. I saw the distance and the evaluation plus the appearance photos. I decided to try it once, but some highlights were lacking. I just met tuna to the live show to cut the fish. There was no problem, but the chef waited for the fish to be processed and then cooked. Sashimi sushi should not be done first, and the sashimi sushi is in a traffic jam. How to get good food. Fortunately, I only ordered a little sashimi and sushi. Sashimi is acceptable. Sushi is not forced to pay. I don’t know when to wait. Tuna is fresh but the quality is ordinary. Fish oil is not enough, back to the food, salted squid is good, salty fragrance is strong, rice and drink are very good, hot spring tofu should be made by yourself, the taste is excellent, with the unique taste of hemp sauce, the grapefruit juice should be freshly made, 𫚕 The fish head is well roasted, the skin is crispy but tender but not dry, the star is not very good, The red wine beef belly meat is poor, the meat is too hard, the service staff is very hard, the boss is too greedy, even the sofa table that originally asked the guests to wait for the meal, and there is a regular customer who should come, there is no place to insert it in front of the bar, open the store only to see the money, Only a bunch of money people are stupid and have no level of guests. In addition, the sanitation is average, the food flies a bug in, and the toilet paper is thrown into the trash can and overflows, no one cares, this kind of restaurant dares to say Michelin recommended, 😏😏😏

Tsukiji Haixing Three Generations will have a breakup show every month, every time a super big tuna is placed on the table, and then a circle of people, taking pictures, taking videos, especially lively~ I have to say, this is also a stunt, but it is really attractive. Some new guests who have not seen the Disintegration show will go to the audience. The old guests who have seen it sit in their seats and wait quietly to cut it to eat~ The tuna parts I like about the Disintegration show include: kamatoro otoro and chutoro~ Of course, akami's taste is also very good~