Kyoshun: Superb enough for your personal list of cuisine
Where can you eat the most authentic, exquisite Japanese dishes? Located on the first floor of Baifuyi Hotel Beijing, Kyoshun might just be the place. The reason for that is at the newly opened Japanese restaurant, there is always a feeling of seclusion, with its soothing environment and absence of noise. Meanwhile, Oyang Siping, chief chef of Kyoshun, persists with his cooking philosophy: Never eat foods that are not in the right season; cook foods in accordance with their texture and nature. At a summer media buffet dinner, Kyoshun launched a special kaiseki called minaduki. Japan’s rainy season begins in June, and it rains almost every day. This is why the kaiseki was named minaduki. Such delicacy combinations as Mountain, River and Ocean cooked by Kyoshun with seafood from Nagasaki, Japan, present an interwoven medley of dishes in pottery. Servers from Japan will bring diners a fabulous experience with their thoughtful, careful and nearly-perfect service. In other words, diners can enjoy first-rate Japanese cuisine of high quality without personally traveling to Kyoto. 落雪纷纷，冬风乍起时，在日本料理中感触感染季候变换，京旬在食单上有本人的保举。譬如，在京旬看来，吃金枪鱼要吃来自津轻海峡的金枪鱼，因其出生在温暖的南方，在春夏之交时顺着暖流北上至津轻海峡，囤积出味道鲜美的脂肪。而鲍鱼作为日猜中的常见食材，一席套餐中必然要有肥美弹嫩的酒蒸鲍陪同，分量够大，吃下去回味弹牙，满足感倍增。
With snow falling and the north wind starting to blow, you can experience the change of seasons through Japanese cuisine. Kyoshun has its own specialty recommendations on the menu. For instance, Kyoshun believes the best tuna to eat is the tuna from Tsugaru Strait. Born in the warm south, the fish stock up delicious fat along the way up the strait between spring and summer. Abalone is a staple ingredient in Japanese cuisine; no Japanese meal is complete without a dish of fat, tender abalone steamed in wine. The serving is sufficient. Take a bite and the satisfying taste winds through your mouth.铁板香柠南极冰鱼
Crocodile icefish with lemon in hot-plate
The crocodile icefish grows in the un-polluted deep sea, where the temperature is below 0 C, and feeds mainly on Antarctic shrimp. High in fat, calcium and nutrition, the crocodile icefish is highly recommended in both fall and winter seasons. 《樱桃小丸子》里友藏爷爷的俳句：“海胆的甘旨／怎会不心心念念／却只落得醋鲭伴。在良多人看来，鲭鱼似乎是平价食物的代言，然而现实上，无论是日本汗青上仍是现代，鲭花鱼的地位和价钱都是在不竭的波动中，既可化身布衣餐桌治愈系，也是高级料理的主要食材。
Just as Marukos grandpa said in the Japanese TV animation Chi bi Maruko, “I crave sea urchin so much but end up eating mackerel accompanied by vinegar.” To many people, mackerel seems to be a typical symbol of cheap food. In fact, whether its in Japanese history or contemporary Japan, mackerel’s standing and price have been in a state of flux. Mackerel can serve as either comfort food on the dining tables of ordinary people, or an important ingredient for sophisticated cuisine.
Peony shrimp sashimi
Kyoshun now serves its food in the form of Tabehoudai, or Japanese buffet. To meet the high standards of customers expecting an unforgettable experience with the food itself, Kyoshun doesnt prepare its dishes in a batch and serve them all together. Dishes are prepared on-demand and served to tables in order. This way, customers can enjoy a big meal just like an ordinary buffet experience the elegance of Japanese cuisine at the same time.
The peony shrimp sashimi Kyoshun puts out is very impressive. The smooth texture of peony shrimp tastes like a sweet dreamy orchestra in your mouth, allowing you to savor the essence of the king of shrimp. Other sashimi dishes accompanying peony shrimp sashimi include salmon, tuna, sea urchin and arctic shellfish. These leave diners a feeling of luxury.
French goose liver in hot-plate
This French goose liver, or foie gras, in hot-plate is a must. Europeans rate goose liver, caviar and truffle as the worlds top three delicacies. Seared in the traditional way, Kyoshuns foie gras thrills your taste buds using simple seasoning and wine sauce. From just one bite, your entire mouth becomes smitten with the juice and its flavor.
Steamed Moray with black caviar in teacup
Moray is deliciously fat in fall, and carries benefits like improving body weakness, moistening the lungs and relieving rheumatic pains, while black caviar is thick in taste and subtle in flavor. The two make a perfect combination.阳光新鲜鲍鱼配鲍肝酱
Sunny fresh abalone with abalone liver sauce
The cooking time for this dish is usually over 3 hours. It takes that long to transform the collagen protein into jelly, to offer a completely different texture of tenderness.
Something worth mentioning is Kyoshun has launched a “winter nourishing season” special group offer for tabehoudai, or “all-you-can-eat”. You will get good discounts when purchasing the group offer on dianping.com or meituan.com. During the promotional period, which runs from early December to April 1, the group price for lunch changes to 198 yuan per person, down from the regular price of 298 per person; the group price for dinner changes to 368 yuan per person from 398 per person. The seasonal discounted prices are a good opportunity to give Kyoshun a try.
Kyoshun says, “The endless pursuit of perfection is the way we survive. Kyoshun hopes its exquisite and personal Japanese cuisine will leave you beautiful memories of fall flavor.”
Kyoshuns plum wine should not be missed, either. After four to five months time, the sour taste of green plums gradually seeps into the liquor. You will get a feeling of “time flies, and summer has long gone” when you drink it with a friend.双语君喜好的话就来关心我吧~关心