My daily life of cooking food in Tokyo

Chapter 197 Omakase (continued)

After the sashimi, it's grilled food.

A simple piece of 5A Wagyu beef, after being grilled, exudes the aroma of fat.

The portion is not large, but it is just a good portion.

The mouthfeel is like a delicious flower blooming on the tongue.

The meat is tender and juicy, the gravy dyes the whole steak, and the taste is extremely rich, which makes people intoxicated.

The oil is evenly distributed, not too greasy, but without losing the fullness of taste and aroma.

This kind of satisfying enjoyment will never be forgotten for a long time.

Oysters, a specialty of Iwate Prefecture, Japan, are very large.

After simple roasting, it exudes an attractive aroma, which makes people want to eat.

These oysters are thick and juicy.

It tastes tender and smooth, and has a certain chewiness.

With rich flavors of the sea and subtle sweetness, it is a gourmet meal that will leave a lasting impression.

Cooking one by one, step by step, gradually whets the appetite.

Najima Masato's cooking skills are very good, and he quickly got everyone into the mood.

After all, this is not a drinking venue like an izakaya. If customers can immerse themselves in it, it is considered a success.

Baked food is followed by fried food.

The salmon tempura just out of the pan looks as light as paper, without any greasy feeling.

Through the thin coating, you can clearly see the light pink salmon meat wrapped in it.

The coating is crispy and the salmon meat is tender and delicate, tender and juicy.

With one bite, you can experience two flavors at the same time.

Intertwined with each other, a new mixed taste is created, which is irresistible.

Salmon has a special aroma due to frying, and it can give people the ultimate enjoyment when paired with the burnt-flavored batter.

After eating here, it already means getting better.

After fried food comes sushi.

The size of the sushi is suitable for eating in one bite.

Only in this way can we not destroy the overall sense of sushi, and eating it in one bite is the most complete enjoyment.

Before making sushi, Naojima Masato puts his hands in ice water to cool slightly to a suitable temperature.

After doing this, the deliciousness of the fish can be preserved as much as possible, making the overall taste of the sushi more perfect.

Sushi is generally kneaded by hand.

Because touching the food with your hands can get a better feel and feel more food texture and humidity.

Through the temperature and pressure of your hands, you can change the texture and taste of sushi rolls.

And it blends side dishes and rice better.

Your hands can also adjust the distribution and balance of the filling materials in the sushi, making every bite perfect.

Therefore, sushi chefs are generally male.

Because men's palms have a constant temperature, they can better control the temperature when making sushi.

The first thing to make is a piece of bird shell sushi.

The snow-white scallop meat looks particularly tempting when placed on sushi.

The taste of bird shell sushi is delicious and delicate, with a deep sea fragrance, very refreshing.

The sweetness and umami of the shellfish itself blend perfectly with the texture of the rice.
Crispy on the outside and soft on the inside, slightly salty and slightly sweet, it has endless aftertaste.

Especially the taste of bird shell meat can be described as crunchy.

The teeth continue to squeeze the flesh of the bird shell, causing it to slowly release its sweetness due to the pressure.

Gives a feeling of repentance.

Peony Shrimp Sushi.

First cover the shrimp meat on the rice, then take the fresh brain left over from the sashimi and pour it directly on the shrimp meat.

Broil them lightly to let them blend into each other.

The taste is different from the freshly slaughtered peony shrimp, but it is also fresh and sweet.

Especially with the blessing of shrimp brains, you can feel the rich shrimp flavor in one bite.

It is an indescribable delicious experience when paired with the grilled burnt aroma that explodes in the mouth.

Sea urchin sushi.

This recipe is much simpler.

A large spoonful of sea urchin is directly changed on the rice, and the salty taste of the sea urchin is highlighted.

After eating, you can feel the rich sweetness of sea urchin in your mouth.

Kinme sea bream sushi.

The kinmeme sea bream is lightly smoked in advance.

When eating, in addition to its own oily aroma, it also has a pleasant burnt aroma.

Raw Tsuko Sushi.

Shengjinzi is pickled salmon roe, and its bright orange-red color looks very attractive.

Sprinkle with a little grapefruit peel.

One bite and the fish roe explodes in your mouth.

It will feel like drinking grapefruit juice.

Next is the umami flavor of the fish roe, and the overall taste is amazing.

Finally, a hand roll of monkfish liver.

An oversized piece of anglerfish liver looks very tempting.

After being steamed and pressed, the anglerfish liver will become very soft and waxy.

The aroma is overflowing, not inferior to foie gras.

The liver tastes thick and delicious, with a rich and mellow taste.

Its texture is soft and smooth, it tastes delicate and smooth, melts in the mouth, and has a unique flavor.

Naojima Masato has a good grasp of the ingredients.

It can give people a feeling of satisfaction without overloading them.

After all, there are at least three dishes to follow.

Then came a bowl of soup.

Sprinkle some drops of water on the inverted bowl lid.

Depending on the state of the water droplets, you can know whether anyone has opened it during the transfer process.

Uncover the bowl, and what you see is a simple and unpretentious bowl of matsutake soup.

Its unique aroma and rich taste are irresistible.

The matsutake that is in season looks extraordinarily plump.

Cut into thick slices, it looks very tempting.

Smelling the rich fragrance in the air, everyone couldn't help but start moving.

The taste of matsutake in matsutake soup is very unique, with a strong woody and nutty taste.

Not only that, but this is not matsutake soup made with ordinary spring water.

Instead, the delicious abalone soup is used as a base for stewing.

The umami of abalone soup can better bring out the delicacy of matsutake.

The integration of each other creates a feeling that one plus one is greater than two.

Drinking it in one sip is the ultimate umami enjoyment.

Pick up a piece of thick and plump matsutake and put it in your mouth.

I just feel that the texture of this matsutake slice is smooth and refreshing, and it has a long aftertaste.

Next came the stage of staple food.

After eating here, everyone is already a little full.

So although it is said to be a staple food, the portion is actually not large.

It belongs to padding the stomach to ensure that everyone can be full.

At the same time, it provides everyone with a unique enjoyment of carbon water.

This is a sea urchin and salmon roe rice.

Just open the cooked rice and let it cool naturally to a suitable temperature.

Not lukewarm, just right.

Scoop out an appropriate amount of rice and place it in a rice bowl.

Golden salmon roe, orange-red horse dung sea urchin.

He was as proud as if he didn't want money, and spread the whole bowl of rice thickly.

Squeeze a little wasabi on top, and drizzle with a proper amount of Sakura-style soy sauce.

A simple bowl of sea urchin and salmon roe rice is complete.

It seems simple, but it is extremely extraordinary.

No stirring required.

That will only spoil the taste of sea urchin and salmon roe.

Spoon a spoonful directly into your mouth.

The sweetness of sea urchin and the saltiness of salmon roe are mixed together, which complements the taste of rice.

It seems that the salty sea breeze is blowing head-on, creating a strong ocean flavor.

Salmon roe is a small bead with a diameter of about 2 to 3 mm, with a smooth surface, a certain degree of elasticity and chewiness.

It tastes crisp and crisp.

The outermost layer is covered with a thin film.

It feels like chewing explosive beads, and you can feel the membrane rupturing in your mouth.

It's a very pleasant feeling.

The rich seafood flavor and pleasant texture are also likened to "the ocean exploding in the mouth."

After eating here, this food journey with the theme of "freshness" is almost over.

Everyone's stomachs became full from the initial dryness.

Finally, there is one dessert left to finish, which is considered to be the end.

However, the general Omakase restaurants are more humane and will ask customers if they are full.

If you are not full, you can also ask the chef to make more sushi to fill your stomach.

Basically, everyone is not a pot-bellied person, but there is no problem of not having enough to eat.

Ryuzo Yamaguchi, the only one who might have this problem, didn't speak up either.

If he really lets go and eats, all the ingredients Shangdao Xiansheng prepared for tonight will be completely consumed.

Although they were already full, everyone still ordered a piece of sea urchin sushi.

The simple combination of sea urchin and sushi has an indescribably wonderful taste in your mouth.

This is the freshness that the freshest seafood can bring.

After confirming that everyone was full, Naojima Masato finally served a rum ice cream.

As an after-dinner dessert, this ice cream is undoubtedly very qualified.

Even before you eat it, you can smell the strong aroma of rum.

Scoop up a little with a small spoon and put it in your mouth, feeling the wonderful feeling of the delicate ice cream melting in your mouth.

The sweetness of the ice cream has some strong rum aroma, and the taste is soft and full of layers.

Rum is one of the sweeter alcohols.

When paired with ice cream, it can highlight a special mellow taste, which makes people have endless aftertaste.

The delicate taste of rum ice cream echoes the initial mashed potatoes.

Like a reincarnation, it starts here and ends here.

At the end of the meal, everyone couldn't help showing expressions of enjoyment.

Naojima Masato was very satisfied seeing everyone's enjoyment expressions.

The body seems to have become more vigorous.

This is the driving force for him to persevere and climb the peak of gourmet food forever.

However, after seeing Liu Minghui's expression, he was taken aback.

Liu Minghui's expression was still so indifferent.

It seemed that he just ate some extremely ordinary dishes, and he was not shocked at all by Naojima Masato's dishes.

Sure enough, it is worthy of being the existence that can shock Yamada Tadahiro, it seems that there are two brushes.

Masato Shangdao pretended to be casual and asked: "My distinguished guests, are you satisfied with tonight's cooking?"

Yoji Kawakami said happily: "Satisfied, it's a little too satisfying."

"Each ingredient is processed properly, without destroying the original deliciousness of these ingredients."

"Not only that, with Mr. Shang Dao's superb cooking techniques, the delicious taste of these ingredients is brought out to the greatest extent."

"Give customers the perfect taste bud enjoyment."

"Mr. Nakashima is truly worthy of being a master of cooking."

"I haven't seen this level a few times."

Mochizuki Kanai said very approvingly: "Mr. Shangjima's name as a culinary master really lives up to his reputation."

"All kinds of fresh and high-end ingredients emerge in endlessly, which really made me gain insight."

“Every ingredient has its own flavor.”

"Under the cooking of Mr. Shangdao, we are gradually immersed in this magical food journey in an orderly manner."

It's a pity that Shangdao Xiansheng is a bit too expensive.

It is far from the price range that Mochizuki Chanel can accept.

If it wasn't for Liu Minghui's treat, she would never have had such an experience.

Of course, this was not Shang Daoxiansheng's fault.

Masato Shangjima proved with his strength that the food and service here are worth the price.

After the two of them, other people also spoke up one after another, praising Masato Naojima's cooking.

Even Ryuzo Yamaguchi, who has always been aloof, praised words like gold: "The taste is quite good."

This is also very normal.

Shang Dao Xiansheng did so many fancy operations.

If it weren't for the excellent cooking skills of Masato Shangjima, how could so many people buy it?
For a moment, Liu Minghui was the only one in the audience who did not comment.

Masato Shangdao looked at Liu Minghui very seriously, and said, "I don't know what Mr. Liu thinks?"

Liu Minghui nodded approvingly and said, "The combination of ingredients and the order of cooking are perfect."

"As an Omakase, I almost reached my limit."

Najima Masato was a little disappointed.

It turned out to be the same flattery.

He wanted to hear a different evaluation from Liu Minghui.

Regardless of whether it is reasonable or not, as long as it can inspire you, it is considered good.

Going one step further, if you can make yourself feel something.

If you even improve your cooking skills, it will be even more perfect.

It's a pity that this young man whom I have placed high hopes on doesn't have this ability.

Can only follow the crowd to leave some gorgeous but useless words of praise.

Masato Nakashima's disappointed expression was obvious to the extent that Liu Minghui could see it at a glance.

He asked with some surprise: "Why? Mr. Shangdao doesn't seem to be satisfied with my evaluation?"

Naoshima Masato sighed, and said, "It will be very difficult for me to improve on the cooking journey when I reach my level."

"So I'd rather hear some harsh criticism than praise."

"This can at least guide me in a direction for my cooking journey."

Masato Nakashima murmured in a very low voice: "Well, after all, I thought too much."

"How can ordinary people have any opinions on my cooking?"

After finishing speaking, Naojima Masato was instantly dull.

What are you looking forward to?
Thinking of this, he shook his head.

He turned around and planned to leave here, leaving only a lonely back for everyone.

Liu Minghui's hearing is excellent, and he heard Masato Shangdao talking to himself.

Immediately, he looked at Masato Shangdao with a strange expression.

He felt that everyone in Shangdao had a tendency to be masochistic.

Just like that spring roll dish.

In the beginning, I just planned to say a few words casually, and the simple meaning can pass the test.

As a result, Naojima Masahiro let himself speak freely without any reservations.

Just like Masato Nakashima in front of him.

I praised his cooking, but it made him a little dissatisfied.

I remembered that I had been studying Yunlong fried shrimp for several days, but there was little progress.

Liu Minghui said with deep understanding: "I can understand your mood."

"After all, once your cooking level reaches a certain level, it will be very difficult to improve."

"Naturally, it is impossible for ordinary people to put forward feasible opinions on your cooking."

"But it just so happens that I'm not an ordinary person."

"Since you sincerely asked me for advice, I will reluctantly give you a few pointers."

In the beginning, Liu Minghui didn't intend to speak, and decided to be a quiet boaster.

After all, giving advice to others is thankless.

Just like Yamada Tadahiro, I kindly planned to teach him a hand.

But he didn't take it seriously at all and started to desert.

But since Naoshima Masato sincerely asked for his advice.

For this relatively good meal, I could reluctantly give instructions on the two dishes.

Masato Nakashima was a little surprised when he saw Liu Minghui's sudden change in painting style.

However, after hearing Liu Minghui's words clearly, he turned around and said with some doubts:
"May I ask what advice Mr. Liu has?"

"If it is forcibly pointing, then there is no need to speak."

Liu Minghui said confidently, "Naturally, it is impossible to give instructions by force."

"Every word I say is well-founded, and there will be absolutely no problem."

“The whole Omakase dish is pretty good.”

"It's just that there are still some slight gaps from perfection."

“Let’s start with the first dish, black truffle mashed potatoes.”

Nashima Masato interjected: "If you want to say that mashed potatoes are not high-end, then don't say anything."

Liu Minghui shook his head and said:
"There is no distinction between high and low ingredients, how can I have such superficial views?"

"As an appetizer, this mashed potato dish is pretty good."

"The processing is very good, delicate and silky, and it won't stick to your mouth when you eat it."

"Although you and I have the same spirit, you will not discriminate against any ingredients."

"It's a pity that you still look good and added black truffles."

“There’s nothing wrong with a black truffle mashed potato on its own.”

"But as an appetizer, the aroma of black truffle is too strong, and it will only take away the flavor of the subsequent dishes."

"With your strength, I believe you will not fail to think of this."

"It's a pity that you are still afraid of being questioned by customers after all, so you chose a safer path."

"The addition of black truffle is superfluous, and the name is to add the flavor of mashed potatoes."

Masato Shangdao was taken aback.

Liu Minghui's words undoubtedly touched his heart.

As a master cook, he naturally knows his cooking well.

Just like what Liu Minghui said, he also hesitated whether to add black truffles.

Unfortunately, in the end, he chose to compromise.

Maybe be braver.

If you are afraid of your hands and feet, you will not be able to break through your current state.

After Liu Minghui's reminder, Masato Shangdao became somewhat enlightened.

Only then did he really pay attention to the young man Liu Minghui.

Masato Shangao took a deep breath and said, "You are right, this is indeed my problem."

"I'm still a little too impetuous, but I'm not as good as you, a young man."

As soon as the words fell, Shang Dao Masato looked at Liu Minghui with full expectation.

Seems to expect him to be able to teach him more.

But after thinking about it, Naoshima Masato felt that he was thinking too much.

Liu Minghui's so-called advice was nothing more than a trick.

There is nothing wrong with the dish itself.

It's just wrong that it shouldn't be here.

It is no problem.

There is some spring in my heart.

Perhaps the only thing he can point to himself is this.

The second dish of fermented abalone is his favorite dish, so there can be no problem at all.

The others looked at Liu Minghui in shock.

Unexpectedly, Liu Minghui discovered the problem from the first appetizer on what they thought was an extremely perfect dish.

However, from a professional point of view, they are only amateurs, and it is quite normal that they are not as good as Liu Minghui.

It's just that there was a problem from the first dish, which is a bit too exaggerated.

Maybe it's just a coincidence.

The problem happened with the first dish.

There is nothing wrong with other dishes.

After all, everyone ate very happily.

Thinking of this, everyone turned their attention to Liu Minghui.

I want to know what Liu Minghui will say next.

Under the gaze of everyone, Liu Minghui said unhurriedly:
"As for the second course, it's very appropriate to put it here."

"It's a very good idea to use fresh and tender abalone for the next sashimi."

"The fermented abalone has a unique taste and rich juice.

The deliciousness of the abalone and the sweetness of the fermented rice are perfectly combined together, with a rich and delicious taste. "

Of course, you don’t see who I am either.

Masato Naoshima thought very proudly.

Then shut down immediately.

Because Liu Minghui didn't listen, but continued to say slowly:
"It's a pity that the fermented wine was not heated enough and it did not completely penetrate into the abalone."

"Although there is only one shortcoming, it cannot be hidden from my mouth."

"The bigger the abalone, the fatter and juicier the meat, and of course the more difficult it is to cook."

“If you are not good enough, don’t be too impatient and choose smaller abalone with peace of mind.”

Liu Minghui kindly offered a solution, but it sounded extremely irritating.

Masato Naojima looked even more in disbelief.

How can it be?

My own fermented abalone is obviously perfect.

Even the guests who are also master chefs can't eat the slightest problem.

Liu Minghui sighed.

These people really don't cry without seeing the coffin.

He immediately explained: "Take another piece of wine-stewed abalone and taste the bit of abalone meat in the middle."

"You'll know if I'm right or not."

"Although it's just a little bit, it's easy to be covered up."

"But if you have it, you have it, and if you don't have it, you don't have it."

Boss Liu, are you talking nonsense?
Everyone was a little speechless, such an exaggerated adjective.

Can such subtle differences really be tasted?
On the contrary, Masato Nakashima frowned and took action.

Liu Minghui is right or not, you will know if you try it?

The cooking method of Jiuniang takes a certain amount of time, and naturally it cannot be done overnight.

It is a dish that is prepared a little in advance.

It only needs to be heated up a little, and when it reaches the right temperature, it can be enjoyed.

Without hesitation, Masato Nakashima took a piece of abalone and heated it up.

Not long after, the delicious aroma of wine spread in the air.

Under the superb knife skills of Masato Nakashima, the piece of abalone was split into pieces, revealing the beautiful abalone meat.

Following Liu Minghui's instructions, Masato Shangdao only took the core part, put it in his mouth and chewed it slightly.

After just chewing a few times, Masato Najima showed a horrified expression.

(End of this chapter)