Shokuki: Start with an izakaya and make everyone cry

Night!

Gradually falling.

As the stars continued to twinkle, the entire brightly lit city quietly blended into the warm night.

At this moment, it is 22 o'clock.

There are still two hours until the izakaya closes.

A woman with long dark green hair came to the izakaya.

When Mikushien Kao glanced at her, he was immediately shocked, because she was the WGO first-class executive officer who inspected the Chun Guotei restaurant today, Annie!

"Hmm~"

"I'm so exhausted."

“Shopkeeper, let’s have a bottle of sake first!”

Annie seemed to be aware of Mujiuzhienguo, but ignored her.

She first put aside the heavy food review book "THE·BOOK"! Then he chose a seat and sat down, and began to look at the izakaya carefully.

Finally, she looked away and nodded slightly, seemingly satisfied with the internal environment of the izakaya.

…

Fresh!

aromatic!

At the same time, there is also a faint taste of fermented rice.

This made Annie, who had just drank sake, couldn't help but close her eyes and feel it with her heart.

And this glass of sake seemed to have a kind of magic power, slowly relieving her fatigue and stress, making her feel gradually better.

"good!"

"This wine is good."

“The taste is delicate, so it’s perfect with sashimi and light-flavored grilled fish!”

Finally, Annie couldn't help but open her bright eyes.

As a first-class executive, others always envy her position in the food world.

But everyone knows that she is very busy at work every day and often visits restaurants and hotels to dine anonymously.

Every year, she eats hundreds of meals in restaurants and stays in hotels for more than 100 nights!

In terms of travel alone, she can travel almost 30,000 kilometers a year, and she even frequently flies to inspect famous restaurants around the world!

In general, it just means running around, which seems pleasant, but is actually very tiring!

Afterwards, she put down her wine glass, looked at Zhang Fan for a while, and asked, "Are you the owner of this place and also the chef?"

"Um."

"I am the only one in the izakaya at the moment."

Zhang Fan nodded and responded.

"Why!"

"That's really not easy."

"This food street is only 800 meters long, but counting the large and small restaurants on both sides of the street, the total number must be more than 100."

"What's more, there is a one-star Chunguotei restaurant next door to your izakaya."

"And you are so young, but you dare to establish yourself here, which makes me a little impressed!"

Anne, after learning that Zhang Fan was busy inside and outside this izakaya, she couldn't help showing admiration.

"Ability has nothing to do with age!"

Zhang Fan replied.

"This sentence."

"I quite agree."

When Anne heard this, she blinked her bright eyes and became more and more interested in this young shopkeeper.

Then, she continued: "I heard that as long as you come to your izakaya, diners can order whatever they want, as long as you have ready-made ingredients or what you can cook?"

"There is this rule."

"Yes, cooking directly according to the needs of diners is a good marketing tool."

Anne was a little surprised by this rule of casual ordering.

After all, the izakaya itself is not a buffet restaurant, and although the buffet format allows diners to choose freely, it is still limited by the ingredients, which does not mean that you can eat whatever you want.

The fact that he dares to set this rule is enough to show that the young shopkeeper in front of him has very strong self-confidence and believes that he can make dishes that satisfy all diners!

"But."

"Right now, I don't know what I want to eat."

"Shopkeeper, can you recommend a dish to me?"

"Wensi Tofu."

“I recommend this dish.”

"ah?"

Annie was surprised again: "It's actually a Huaiyang dish from China?"

Meat skewers, tempura, sushi, oden, Japanese-style chicken... She naively thought that the shop owner would recommend these Japanese dishes to her that are common in izakayas.

The result is a Wensi Tofu that requires extremely high knife skills?

To know.

Wensi Tofu’s recipe can often dissuade many chefs.

Just cutting a fragile piece of tofu with a kitchen knife and turning it into shredded tofu as thin as a hair is a great test of the chef's knife skills!

Therefore, if it is not a very important occasion, most people will never see this dish.

"how?"

"dislike?"

"No!"

"Just Wensi Tofu."

Annie, after a moment of recovery, quickly shook her head and started to follow Zhang Fan's recommendation and chose a serving of Wensi Tofu.

Seeing the first-class executive officer's appearance of agreeing, Zhang Fan here just smiled lightly, then turned back to the cooking table and continued working.

…

worldwide.

The number of chefs is endless!

And various restaurants can be found almost everywhere on the streets.

But so far, there are only 72 three-star restaurants in the world that can be recognized by WGO.

Moreover, these restaurants are often quite luxurious, and the dishes they serve are ridiculously expensive. It is impossible to say that there is a cheap izakaya like Zhang Fan!

To put it bluntly, the reason for this phenomenon.

Or is it because no matter how the WGO Food Organization sets the review standards, it will eventually become a game feast for the rich!

It can be known from the definition that the first star evaluation mainly relies on the quality of the restaurant's food, that is, purely based on the chef's cooking skills.

So at this stage, there will be some simple restaurants that rely on the ability of the chefs to successfully obtain WGO recognition!

But starting from the two-star level, the review criteria become more diverse.

service quality!

Decoration!

Serving order!

Nutritional combination!

The choice of ingredients!

Even the setting of the table, the exquisiteness of the tableware, etc.

These subtle things to the extreme are often the criteria for WGO review.

Therefore, if a restaurant wants to reach the two-star or three-star level after receiving one star, it must invest heavily in personnel training, utensil display, ingredient selection, etc.

This causes restaurants without strong funds to quickly fail!

That is to say.

Tonight, first class executive like Anne.

The reason why I went to the izakaya was definitely not to be judged.

Because according to the standards set by WGO, only restaurants that have been open for more than half a year are eligible to enter the one-star restaurant evaluation standards!

And this izakaya has only been open for more than a month.

This is why Kikuchi Sonoka was shocked when she first entered the izakaya.