is represented by Tokyo high-end Japanese cuisine. The stereotyped and conservative impression in traditional Japanese high-end cuisine is gradually being subverted. The new generation of chefs in Tokyo has a unique personality innovation, just like the produced stuffed chicken wings, which put the washed leaves and chicken wings in the yard into the "KFC box", and the chicken wings are stuffed with seasonal ingredients, which is full of charm. This has become a new trend in Tokyo's high-end Japanese cuisine.
Personality new chef is highly respected
In your eyes, what should a Japanese chef be like? Are you picking sushi day after day, frying tempura , pursuing the improvement of your skills in your daily work? is not the case. Modern Japanese chefs have subverted the image of traditional cuisine in .
has won three Michelin stars for five consecutive years, and has been on The World's 50 Best Restaurants list six times. Longyin has become the most internationally influential Japanese restaurant today. Chef Yamamoto Seiji led a team to open the "Sky Dragon Song" and "Xiangyun Dragon Song" in Hong Kong and Taipei, which undoubtedly demonstrated his ambition to become the next Alain Ducasse-like character.
Yamabetsuzhi
0Fried red perch with scaly bones completely recombinant, and strawberries frozen with nitrogen at -196 degrees Celsius... Longyin gave the world more of a molecular cuisine and creative dish. The cuisine that Yamamoto Masaji understands is: " combines the theory (the logic and principles of food) with ingredients. For different ingredients faced every day, it promotes the deliciousness to the extreme ." For Yamamoto Masaji, cooking has become an art of fine measurement and careful cooking. However, Yamamoto Seiji never defined Longyin as " New Japanese Cuisine ". On the contrary, Longyin has a very rigorous Kaiseki cuisine structure: first pay-for-soup bowl- sashimi -roasted food-strong dishes-food-fruit, This is more traditional than many popular Japanese cuisines today. molecular technology is just a means to increase the possibility of cooking changes. "Japanese cuisine" is his original sect where he settled.
Longyin, from food utensils to cuisines, they are extremely exquisite
Glutinous strawberries that incorporate molecular cooking concepts, making Longyin's creative dishes popular on the Internet (Picture from: Yiren's food travel record as light as chrysanthemums)
The representative of new Japanese cuisine "Kimbocho·阿", chef Hasegawa, in Yuu, may be the most internationally thoughtful dish in Japan. Unlike Longyin who packages kaiseki cuisine through visual aesthetics, produces a completely innovative Japanese cuisine . Put foie gras sauce in the "middle" of Japanese traditional fruits, the KFC chicken wings and seasonal ingredients are transformed into " 黄體 ", and the Starbucks containing coffee mousse desserts are replaced with the chef's own avatar... These signature dishes with fun meaning are only a small part of innovative thinking. When I walked into the restaurant, the walls were covered with signatures, and they were signed by visitors.
When serving, wash the fallen leaves in the courtyard and show the seasonal feeling as a dish
Representative of the new generation of Japanese cuisine chef Hasegawa's most famous "Hasegawa Buck" cup
Hasegawa DFC lunch box
Hasegawa Zaiyu is the leader of Japanese pioneer cuisine. The signature dish "salad that expresses the farm" is inspired by Hasegawa's private farm in Chiba. not only visually expresses the farm, but every leaf and fruit in the salad is picked from this private farm. Compared to the world's Noma, the world's No. 1 restaurant that will only suspend business and repair farms next year, it seems that it is still ahead.
"translated" signature cuisine "farm salad"
seems to be a shovel covered with soil and moss. It is actually a dessert made of matcha powder and black sesame milk jelly (Picture source: www.cathyhp.com)
High-end Japanese cuisine has gradually departed from its fixed "shape". The traditional ingredient culture is gradually declining. Instead, it is the "people-oriented" cooking culture that has become increasingly prosperous over the years. The restaurant " Matsugawa " opened by Tador Matsugawa has become the most popular and most talked about Japanese high-end restaurant nowadays.
Matsugawa's entry into Beijing not only brought the beauty of traditional kaiseki cuisine to the hearts of Tokyo people, but also marked the overall victory of the culinary culture . Fashionable Tokyo people are not satisfied with the old-fashioned culinary culture, they require faster, better and more refined cuisine.
Songchuan's Charcoal Grilled Scented Crab
"Stop in front of the counter and come to " can be said to be the biggest feature of cooking. The different ways of serving have caused changes in cooking thinking. Matsukawa not only stood at the counter, but also promoted his cooking philosophy drastically. Matsukawa is particularly clear about what he wants to convey. This is a highly mature attitude towards professional .
Show the guests the whole of homemade mullet roe
The entire fragrant fish season, Matsugawa Tadakashi went from late spring to early autumn, and found suppliers from all over Japan, just to find natural fragrant fish with quality that meets their requirements and the size is the same size. In the season of bamboo shoots and matsutake mushrooms, since the highest quality supply is very scarce, he has to spend a lot of effort to negotiate with the distributors with these supply to maintain the high standard of cooking products, because these high-quality ingredients are the material basis for his technology to demonstrate.
The beauty of modern art is also the kingdom
In the quiet path of Roppongi , there is a hidden store with only 7 seats " Qinghua ばㄡし". The owner of the store Kobayashi Yuji is an admirer of the pottery master Suda Aohua. Kobayashi Yuji, who returned from the famous Kyoto store "Yayama Yoshioka", opened the name of his surname Kobayashi (こばし) behind the word Qinghua to form the store name to express his respect for Suda Aohua. Of course, Yuji Kobayashi is also an avid collector. The small Yixuan store is filled with Suda Qinghua's works.
Walking into Qinghua, all the utensils were filled with wine utensils, the shiny porcelain in the collection shelf, and daily food utensils on the cabinets. Except for the glass cups serving wine, all the utensils were from Suda Qinghua. It's almost up to the level of a personal antique collector.
"Qinghua こばㄡし" has only a 3-seater counter and a 4-seater floor stove round table, covering an area of no more than 20 square meters. All dishes are independently completed by the owner, so at most two groups of guests are welcomed every night. After taking your seat, wait slowly for the owner to serve the dishes one by one, and look around the Qinghua Kiln antiques piled up around you, and you will have a veritable wonderful museum night.
Perhaps it is because he is unwilling to conceal the light of Suda Qinghua pottery, the dishes of "Qinghua こばㄡし" are extremely concise. High-end Japanese cuisine is fond of exquisiteness, but Yuji Kobayashi's cuisine exudes a carefree spirit. He likes fish, and almost every dish is fish, sashimi, boiled fish, grilled fish, fried fish, and the portions of each silo are extremely huge. The same ingredients are stacked in large quantities on the plate, obediently setting off the faint brilliance of Suda Qinghua pottery, complementing each other. This is the unique beauty of "Qinghua こばし".
Introduction to restaurants are prosperous: Only if you have recommended regular customers, you can come to
The new trend of Japanese cuisine not only inherits the unique professional characteristics of Japanese cuisine, but also has a side to catch up with the advanced international trends. Only the " Introduction to " restaurant that has suddenly flourished in recent years can be regarded as an alien in the international catering trend.
introduction restaurant, as the name suggests, means that guests of the restaurant need to be introduced before they can eat in the restaurant.Who introduced ? This varies from restaurant to restaurant . Some only need to introduce guests who have visited, while others need to go with them to make an appointment at the venue. What's more, only regular customers are recommended.
"Yixue" and "Hoshino" are the introduction restaurants for this situation. After independent of the "Beijing Flavor", a master of Japanese cuisine, they directly implemented the introduction system, and the reservations were quickly filled, which triggered a snowball-like effect. Now even if there are regular customers’ recommendations, Hoshino’s appointment will wait at least half a year to a year.
After Japan became an international food capital, it directly promoted the development of introduction restaurants. It is becoming increasingly difficult to book a good restaurant. In order to ensure the interests of regular customers who have always been with the restaurant, it was not an introduction restaurant. Some of them have also changed to an introduction system due to the overly popular reservation situation. It indirectly reflects the current situation of the rapid development of Japan's catering industry, and seems to imply that as long as the virtuous cycle continues to exist, Japanese high-end cuisine will continue to flourish.
Written by: Dayday
Editor-in-chief: Zhang Siyao
