Omakase with full emotional value：a journey to delicious food-- Thick-cut tuna with salmon roe,Hairy crab

A friend took me to an omakase for a treat. I heard that many celebrities have been there. The Google score is 4.7. The chef has learned cooking in four countries: China, Japan, Korea and France. The amount of caviar and sea urchin used is comparable to that of Northeastern restaurants. This time, the average per capita 1200r per person, about 16 dishes, and a glass of sweet sake. The tableware is carefully selected from the artist, very exquisite There are four dishes that are my favorite：

1 Thick-cut tuna with salmon roe, drizzled with a layer of bright orange egg yolk liquid, the roe and egg yolk are not fishy, ​​and the taste is very good 2 Hairy crab, caviar with honey Gold foil jelly, drizzled with grapefruit vinegar, sweet and sour 3 Steamed egg with cod roe and cheese, this is my first time to eat it, it has a rich milky flavor 4 Black truffle nut ice cream, I even ate all the black truffle on the side of the cup

Speaking of something interesting, the chef must be an e-person and very good at livening up the atmosphere. When we were eating the last few dishes, we were a little tired and could hardly eat anymore. The chef took out the tuna and sea urchin sushi, and with a wave of his hand, gold foil sprayed out and filled the entire space. We girls were instantly excited. , so romantic! ! !        

There is glittering gold in front of your eyes, on your hands, and on the table, and the whole emotional value is full (the chef said that the reason why he served this dish last is because he is afraid of being called a formalist, and the whole process takes 2 hours, and he will be exhausted by the end of the meal, so I’ll give you a refresher at the end) 鮨かぜのぎ Osaka’s Shinsaibashi Honmachi area, a 5-minute walk from Shinsaibashi Station