Perfection of Rebirth

Chapter 873 Kaiseki Cuisine

Accompanied by the sea breeze in Tokyo Bay, Jiang Hui and his party came to a traditional kaiseki restaurant accompanied by Kimura.

Chef Ito Hiroyuki personally delivered the seven side dishes that were served to Jiang Hui's box.

"This side dish looks inconspicuous, but I didn't expect the taste to be very good." Jiang Hui picked up his chopsticks and started to eat.

"Mr. Jiang, kaiseki cuisine is limited to seasonal ingredients throughout the year to make menus. While paying attention to the sense of the seasons, make the most of the color, aroma and taste of the ingredients. Even if it is a cut piece, it will never be wasted.

Properly scald or cool the serving utensils, so that guests can eat hot dishes while they are hot, and cold dishes while they are cold.We attach great importance to such a thoughtful and caring way of serving, and we also cherish the time before the dishes reach the customers.

When making the menu, pay attention to arrange the arrangement of mountain delicacies and seafood as much as possible, and pick the fish with more fish bones very carefully.Consider the convenience of dining and the matching of utensils used at the same time, and appropriately modify the ingredients.

Therefore, each dish has its own characteristics. "

Seeing that Jiang Hui liked the dish he recommended, Kimura was also very happy to explain.

"In Tianchao, when you go to eat sashimi, you usually think of island cuisine. I don't know much about the various subdivided dishes in it, but I think the name of this restaurant is Kaiseki cuisine, which seems quite interesting. "

"Kaishi comes from the way of Zen; in order to resist hunger while listening to Zen for a long time, a stone is held in the belly, which is called 'Kaishi'; later, there are refreshments for monks listening to Zen, and then there is the most famous Kaiseki cuisine .”

"Hearing what you said, it's very interesting to think about it. The delicacy of kaiseki cuisine was originally related to resisting hunger."

"Kaiseki cuisine starts with offering Zen refreshments, giving full play to the specialty of island cuisine, and it also brings into full play the ability to be close to nature while enjoying human delicacies.

Naturally, raw food must be fresh, and the time and preservation of the materials, as well as the location and method of the materials will be taken very hard; and the raw food itself has become a strict standard for freshness considerations.When the ancestors said food, fresh characters also represent the highest state; it makes sense.

Of course, unlike the island cuisine that everyone imagines is sashimi, cooked food also accounts for a large proportion.

Among the cooking tools, the selection of various stone materials is the most interesting, and there are also some iron plates, but the iron plates are generally padded with plant leaves to avoid direct contact with the iron plates.

All kinds of storage tools are also made of pottery handicrafts, very simple and simple, generally have a bulky but gentle arc, and have a heavy and solid feeling in the hand.

The environment is really like listening to Zen, with dark and simple decoration like tableware, without any gorgeousness, and the lighting is also low-key and appropriate.

However, the dishes do not hide their brilliance at all. From the color matching of salads to the cutting and arrangement of lobsters, each of the eight dishes in turn will be colorful and eye-catching, which is a rare visual enjoyment.Matched with the light and suitable fragrance of cooked food, it is really good in color, fragrance and taste. "

Watching chef Ito continue to serve new dishes, Kimura is also introducing the situation of kaiseki cuisine to Jiang Hui.

"It's amazing to be able to turn a simple meal into so many tricks."

When it comes to food, the food of Tianchao must be the most complicated in the world.

Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine constitute the eight major cuisines. In addition to the eight major cuisines, there are also some subdivided cuisines that are more influential in China, Chaozhou cuisine, Northeast cuisine, local cuisine , Gan cuisine, Hubei cuisine, Beijing cuisine, Tianjin cuisine, Hebei cuisine, Henan cuisine, Hakka cuisine and other cuisines.

But among so many cuisines, there is really no cuisine that can make it as high as kaiseki cuisine.

In this regard, the islanders are obviously doing better than the Chinese, and the level of storytelling is full.It turned a relatively ordinary sashimi into a tall stuff.

"Mr. Jiang, the home kaiseki cuisine we are eating now has three Michelin stars. I also found a relationship to be able to get to the box three days in advance. If it is normal, it is usually necessary to make an appointment one month in advance. "

In 1900, the Michelin tire company launched a simple and convenient manual "Michelin Red Book".At first, it mainly provided some practical information for drivers, such as suggestions on vehicle maintenance, recommended driving directions, addresses of hotels and restaurants, and so on.Later, this booklet with a red cover began to rate stars for restaurants in France. Because of its rigorous review system, it won the trust of readers and became famous for it.

Michelin three stars is the highest rating for restaurants. Due to the extreme strictness, there are only 68 Michelin three stars restaurants in the world.

Michelin stars, from one star to the highest three stars, are mainly aimed at cooking standards.

One star is a restaurant that is "worth visiting", and it is a particularly excellent restaurant in the same food style; the restaurant with two stars is very skillful, and it is a restaurant that is "worth taking a long way" to visit; three stars is "worth a special Arrange a trip" to visit the restaurant, which has unforgettable delicious food, and it is said that it is worth taking a "flying" special trip to eat.Counting the "stars" of Michelin and having a big meal is a very high level of enjoyment in Europe.

"Michelin three stars are so popular."

"Yes, it's not an exaggeration to make an appointment one month in advance. In Kyoto, there are some Michelin three-star restaurants with a relatively small area. It is said that you need to make an appointment several months in advance."

"I didn't expect a company that makes tires to have such a huge influence in the catering industry."

"Yeah, getting a Michelin star is a great thing for a restaurant or a chef. It's fine if you can't get a star all the time like many restaurants, but if you get a star and then get downgraded, That was really a very downgraded thing.

In 1966 and 2006, two Michelin chefs allegedly committed suicide because of falling stars.It can be seen how stressful the Michelin-starred restaurants and chefs are under pressure.Restaurants and chefs who intend to obtain or maintain a Michelin star must be very serious when they open the door to treat customers every day, and they dare not neglect at all, for fear of inadvertent negligence leaving a bad impression on a certain spy. "

"Hehe, I didn't expect the chef of a Michelin restaurant to be a high-risk position." Jiang Hui said a little jokingly.

"There is no shortcut to becoming a Michelin-starred chef. You must use the best and freshest ingredients, cook with seasonal vegetables, and try not to use frozen or canned ingredients. The chef must have superb cooking skills, rich cooking experience, and high-quality food. Cooking tools must also be innovative. In addition, the service level of the restaurant must be maintained. Therefore, it is not wrong to say that this position is a high-risk position.”

(End of this chapter)