Man Shu Kaiseki

"Shrimp and Water Shield Jelly" The ingredients include shrimp, water shield, lotus root tips, and even the small perilla petals are edible. Every spoonful is full of happiness. "Wine and Food" It is said that Japanese food is made of water, and this dish is an excellent proof. Japanese black abalone is boiled in iso, paired with white radish and Hokkaido kelp, and boiled in 85-degree water for 5 hours. And the water octopus is boiled in cherry, paired with red beans and boiled in 59-degree water for 6 hours. The texture is chewy, and the delicious taste that goes straight into the heart is hearty when bitten. "Akkeshi Oysters" The salty taste of oysters spreads softly in the mouth, and the crisp fragrance of vinegar cucumbers, as well as the sour and sweet green plum jelly, appear in a staggered and intertwined manner, and the deliciousness is like big and small pearls falling on a jade plate. "Zou Yu" The beautiful plating like a painting really surprised my girlish heart. The ark shell is very plump, full, crisp and sweet, with a charming metallic taste. Tuna sashimi and medium fat were eaten before I had time to take more photos. The texture was very soft, lingering in the mouth, releasing the sweetness and aroma of fat. The bamboo pods were tender and full of vitality and elasticity, with a light and sweet taste, and the fat fragrance quietly melted away along the bite. "Botan Shrimp Yundan" It is made of Ogawa sea urchin and red sea urchin, with a texture as delicate as cream, smooth and soft in the mouth, and the fat fragrance overflows after melting on the tip of the tongue, leaving a lingering aftertaste. "Salt-grilled black throat fish" It tastes crispy at first, and then the tender and smooth fish meat and fish oil aroma are tasted. Take a bite, and happiness fills the heart. "Nigi sushi" Pinching sushi is part of the enjoyment. The fingers are flexible and flying, skillful and smooth, and very ornamental. Seven sushis - from cuttlefish, rock sea bream, red sea bream, mackerel, horse mackerel, shad to the middle belly. The looseness and viscosity, the balance of sourness and sweetness are very good, and the firmness and slight sourness naturally transition to the oily and fragrant and smooth belly. My favorite is the squid, which is slippery, thick and elastic. The crab paste is added ingeniously, and the oily and sweet taste released during chewing is very gentle. The stone sea bream is also called the dream sea bream. Only grapefruit peel and lemon are added. The tenderness, the vibrant elasticity, and the sour and sweet taste make my tongue tip feel like a newborn. "Monaka Cake" What a beautiful pastoral style, the sense of art is overwhelming. The soft and sweet tuna paste, the rich sweetness of the red sea urchin and the delicate taste of caviar complement each other. With the crispy cake, the soft and crispy, sweet and salty, the charming contrast instantly conquered my heart. "Wagyu Stone Grilled" The whole set of presentation and creative taste can be called a masterpiece. The Wagyu beef used is sirloin from Anzaki Prefecture, which is grilled on a stone at over 300 degrees until it is 50% done. The aroma of the Wagyu beef entangles the taste buds with its distinctive sweetness. The whole piece of meat is tender and juicy without any fat, and is full of beef flavor.

Zixuan's Manshu has a first-class environment. It is particularly fresh under the shade of red maple trees and yellow leaves. The Japanese food is the most expensive in Hangzhou. Watching the chefs prepare various delicacies on the spot is also a heart-warming feeling. Raw food is the main food here, because the Japanese believe that this is the only way to ensure the original flavor of the dishes...

I went to Manshu because it is famous for being expensive. But after the experience, to be honest, it is still a little different from what I imagined! Zixuan is too close to Yanggong Dike and will be disturbed by the flow of tourists. Although Manshu is deep, the layout inside is not much better than the Japanese food in Wanghu. Only the private room environment is good, suitable for couples to date.

Manshu Kaiseki Restaurant Zixu Resort has been here many times, and Manshu is the first time. People who can come to eat together when the scenic spot like May 1st is blocked to the explosion can probably be said to be true love. Needless to say, the environment, whether it is natural scenery or store decoration, in Hangzhou can be rivaled is also a handful, big love, winding path through the secluded place, Zen room flowers and trees deep, probably not just like this. The package selected this time is a limited-time package that only lasts for 10 days - full fish banquet, 2019 yuan per person, including service fees. Mainly the cuisine of various parts of tuna. So interested students can hurry up and there is no store in this village. The tuna eating method I basically saw before is mainly sashimi. This package can be said to be a fancy eating method, which feels particularly interesting. Appetizer jelly, but don't really make jelly, in fact, tuna bone marrow, the second time to eat, because each amount is really not much, generally not sold, with fruit vinegar, neutralize the fish, sour and very appetizer. Star seedlings, fluorescent squid, avocado pear the middle cake, first eat cake, like the taste of ice cream, the outside is crispy skin, the inside is fish tail meat, and then a bite of fried crispy squid, especially cool. Sashimi is tuna belly, golden wood, raw white shrimp, here sashimi is naturally can not be picky too much, good taste, sweet entrance. The chin is burned, and the aroma of the juice is already overflowing. The accessory is sandwiched together to increase the richness of the taste. The oil of the chin is actually very high. The satisfaction of the mouth is also natural. Fish eye manna boiled, this part is very rare, after all, a fish can only do two, fish eye flesh should be said to be the most delicate essence of the whole fish! Personally like it very much. The fish steak sandwich, with tomato Qiandao sauce, must be added once each mouthful to satisfy, the level is particularly good. The staple food is horse manure sea urchin, salmon seeds, mountain vegetable rice, spring sea taste, feels particularly fresh, a bowl is not a problem. The dessert is strawberry Dafu, a very special strawberry Dafu, sour and sweet, not greasy at all, like me, the most suitable age does not love sweet, haha. Probably there are 11 in total, or very rich, I can eat a set.

The winding path leads to the secluded place, the Zen room is deep, and it is Manshu Kaiseki cuisine. The boutique in Japanese cuisine is quite expensive. The dinner is a four-digit Kaiseki package. Only at noon, that is the price of the people. The lunch package is quite good, the price is satisfactory, the service is first-class, and the scenery is pleasant. Absolutely not a trip.