Godly Fisherman

Finally, it was the day of Nelson's wedding, and Xiao Peng went to Wa country again. But this time I brought a curious baby with me. . . . . .

"Xiao Peng, you swear, you didn't lie to me? This is really a Michelin three-star restaurant?" Yang Meng asked, looking left and right. He was sitting on the high chair in front of the bar, but his **** seemed to be thorny.

"Mengzi, you have asked this tenth time. I will answer you for the last time, I'm sure!" Xiao Peng looked at Yang Meng speechlessly.

This time I came to the sushi restaurant "Sukiyabashi Jiro", Xiao Peng thought about bringing his family to try something new. But then I thought about it. After all, I wanted to discuss business matters with Ono Jiro this time, so I finally decided to bring his family again next time, and only brought Yang Meng, but now he regrets bringing Yang Meng here. After entering the door, Yang Meng had been observing the surroundings in a suspicious tone.

No wonder Yang Meng thinks too much, "Sukiyabashi Jiro" is a small sushi restaurant that cannot be smaller. It is located on the ground floor of an office building in Ginza, Tokyo. It has only ten seats and does not even have a bathroom. When eating here, customers can’t order food. It’s completely in accordance with the chef’s arrangement. They must eat within 35 minutes of a meal. They leave immediately after eating, because there are reservations later, but such a wonderful little shop represents the country of Japan. The highest level of sushi! Michelin three-star standard!

Even when Okukankai visited Wa country, he also came here to taste the sushi here. The chef here, Jiro Ono, is known as the "God of Sushi", that is, Jiro Ono doesn't understand Chinese, otherwise Yang Meng will be angry.

Today's situation is also a bit strange. Not only Jiro Ono is here today, but his two sons Teiichi Ono and Takashi Ono are also here. It’s not surprising to see Ono Jiro’s Xiao Peng. After all, Jiro Ono is old now, and the sushi restaurant "Sukiyabashi Jiro" is mainly run by him, but it’s strange that Takashi Ono is here, because Takashi Ono has been running himself now "Sukiyabashi Jiro" Roppongi shop, this shop has also been rated as a two-star restaurant by Michelin!

Xiao Peng smiled and greeted Ono Jiro. Even though he was a Japanese native, Xiao Peng still respected this 90-something-year-old man: He started making sushi at the age of 26, opened a restaurant at the age of 40, and has been making it until now. The same thing: how to make sushi more delicious, although Wa country likes to do things metaphysically, but he is really called the "god", in Wa country, this is a living national treasure.

"Oh? Xiao Sang can speak Japanese?" Ono Jiro was slightly taken aback.

Xiao Peng nodded and said, "This time, in order to taste the cooking skills of your old man, I specially learned the Japanese language."

Jiro Ono smiled and said, "I feel very honored to hear Xiao Sang say this. I have to say Xiao Sang is very talented in language. Xiao Sang, let me introduce, these are my eldest son Teiichi Ono and second son Takashi Ono, please. Take care." Although Ono Jiro's two sons are older than Xiao's father and Xiao's mother, they still bowed to Xiao Peng politely. The etiquette of the Japanese people was really not mentioned at some point. (The author has a neighbor brother. To be precise, he grew up in the author’s house since he was a child. His grandmother and the author are neighbors. His parents went to Japan when he was very young. The author regarded him as his own brother. Later, this guy I also went to Japan and studied for a PhD in agriculture. After returning to China, the author went to a nightclub with him for a drink. When chatting with him, he held the wine glass with both hands in a gesture of begging. He kept nodding when listening to people. To be honest, the author would mind. .Although it is very polite, but it always feels like a thousand miles away.)

Xiao Peng smiled and said, “I’ve been admiring the names of the two Mr. Ono for a long time. It’s really not an honour to meet today.” Xiao Peng’s words are not a polite remark. The two sons of Ono Jiro are also famous in the sushi industry. After all, Jiro Ono is old, and there are few chefs anymore. He usually cooks Ono. He doesn’t even have to cook for the Michelin three-star restaurant. Instead, Ono is making sushi.

Ono Jiro smiled and said: "Xiao Sang, here I want to apologize to you first. In fact, when I knew that the Huaxia people reserved seats, I refused. After all, something like that happened. So I rejected Xiao. My husband’s reservation, but when I learned that Xiao Sang was the boss of the famous Sihai Fishery, I directly accepted the reservation and rejected all of today’s reservations so that my youngest son would also come here to express my apologies. Say, I have been making sushi for so many years, and I have never seen a better seafood than your company! I neglect Mr. Xiao, please forgive me." After speaking, Wei Wei bowed to Xiao Peng.

Xiao Peng hurriedly waved his hand: "Mr. Erlang is polite. I won't mind this matter. I am already flattered to be able to eat Mr. Erlang's craftsmanship."

The Japanese people are actually very weird. The best things in the Japanese people are reserved for the Japanese people. Well, including Kabukicho. Many of the best things in the country are not open to crooked nuts, such as membership-based dining venues, hot spring hotels and even nightclubs.'Sukiyabashi Jiro' does not reject foreigners, but after something happened, things changed. Up.

It was 2014. Chinese international student Lin Chuhan and her classmates went to the Roppongi shop of'Sukyoyabashi Jiro' for dinner. Not only did they not apologize for being late for 40 minutes, they also said they were not used to eating raw sushi, so they went outside to buy tonkatsu. They also asked the restaurant to replace mature sushi and pack the rest of the food, and said the food here is'difficult to swallow'.

Whose sushi is cooked?

After the incident, Lin Chuhan was still playing rhythm online, vomiting bitterness. Who knew that she did not get the support of netizens, but instead criticized her for being naive and embarrassing. Later, she said that she was not familiar with the Japanese language. In the end, she was taken aback. After all, she had been in the Japanese country for five years and said that she did not know the Japanese language. Isn't that a lie? In the end, things got worse and worse, and even the "Island-Independence" activists on Treasure Island took the opportunity to speak out, saying that they were from Treasure Island to avoid accidental injury by going to Sukiyabashi Jiro. All in all, this bullish international student can be regarded as embarrassing to Huaxia people.

Although she later apologized, she still made the "Sushi Yabashi Jiro" sushi restaurant very disgusted with Chinese customers. The Chinese people who went there were usually led by Japanese friends to make reservations.

As for the fuse of this matter, Thorin Chuhan, eh. She has a wonderful life. With this exposure rate, the micro-film "The Happiness Project" co-produced by her and Japanese star Kashiwahara Chong was shown on iQiyi, Sina Video and other places, earning a lot of money.

"Xiao Sang, shall we start eating now?" Ono Jiro asked.

Xiao Peng was startled when he heard this: "Does Mr. Erlang want to be the chef himself?"

Ono Jiro smiled and said: "Exactly, if you don't use such good ingredients, I would never forgive myself in my dreams."

Xiao Peng hurriedly sat upright and said, "Then trouble Mr. Erlang."

Ono Jiro said: "If you can have such good ingredients every day, I don't mind my old bones for a few years." After speaking, he laughed boldly.

The chef of a traditional high-end sushi restaurant is very hard. It is undoubtedly a very tiring task for the 90-something Jiro Ono to stand there.

The difference between Sukiyabashi Jiro's sushi restaurant and other top sushi restaurants is that it does not accept orders from customers and does not have side dishes. All menus are based on the catch of the day. Customers only need to give their tastes to the owner. Just cook. Other traditional Japanese sushi restaurants prepare appetizers for everyone, such as conch slices, fish slices, octopus slices, anglerfish, etc. The ingredients are made of horseradish ground with salt, lemon and wasabi. After eating these appetizers, you can really taste the sushi, but in "Sukiyabashi Jiro", these are not available, and the diners will only feel the deliciousness of sushi.

Xiao Peng and Yang Meng wiped their hands with wet towels, and sat there waiting for Ono Jiro to hold sushi. There was a small black plate in front of them. The sushi that had been held should be eaten immediately.

The first thing to hold is flounder sushi. This is the habit of eating seafood sushi. You eat white meat first, then red meat. If you eat tuna, you should eat naked first, then medium fat, and finally large fat. In this order, Fully appreciate the taste and level of different fish species and different parts. If you chew your belly in the first bite, the other parts will become dull and tasteless, and this way of eating will feel too greasy, just like Yang Meng Said, the original way to eat Qianliyan, that is, the cow chews the peony-the pure nouveau riche's way of eating!

Ono Jiro's sushi is a standard long strip of nigiri. Its shape is just right to be picked up with chopsticks and put in your mouth. Eating Ono Jiro’s sushi is not like dipping your own like ordinary sushi restaurants. All the ingredients are Ono Jiro. With the match, Xiao Peng ate his mouth and his eyes lit up. This is Pacific flounder from his own fishery, but it tastes completely different from when he made it by himself. The taste of fish and vinegar rice is perfectly combined.

After Xiao Peng had eaten the halibut sushi, Jiro Ono wiped the black plate in front of Xiao Peng and put on another squid sushi. The crystal clear cuttlefish meat looks beautiful. Xiao Peng tasted it, um, this is the Japanese calamari from his own fishery, and the taste is directly up a step.

Looking at Xiao Peng’s expression, Ono Jiro nodded slightly, and started to serve the first red fish sushi, which is bamboo mackerel sushi. This is not the seafood shipped from Qianliyan Fishery. In Qindao, this kind of fish is called spinefish, and some people call it huangzhan fish and bamboo stick fish. This kind of fish exists along the coast of China, and there are many in Qianliyan, but Xiao Peng has never caught them, just let them be food for big fish.

But just like saury, Japanese people like this fish. Xiao Peng tasted it, is it taste? . . . . . so so!

Maybe it’s because Qianliyan’s seafood is too much, Xiao Peng’s mouth is very awkward now!