Japanese food is tasty, but I think it is all free. And the store was so pleasant that it was not for everyone. Because each person would need to have different preferences.
It was delicious, from raw materials that have been selected as excellent. Has been preserved in a suitable temperature to maintain the freshness. And to food correctly so. The chef is very experienced and talented enough.
Atmosphere of the restaurant is another key element. To make consumers feel like sitting in the East with the simplicity and the underlying philosophy that is unique. The calm, which is what the West is very much admire.
All that can be obtained from the Japanese restaurant to eat at New York's property.
Restaurant "TSUNAMI" is a Japanese restaurant with a new form of decoration. I want to show the movement of waves. The lines show the power of water. With a thin piece of wood, but it is wide. The bending of waves as a dynamic chain stretches along the central hall. A milk-white marble floors, spacious area. There are only waist high proportion with the frosted glass, wood inlaid with black edges. That can change color over time. Tables and chairs, wood Modern shapes are simple, comfortable ride along the room. Glass wall on one side open to the exterior decoration. Look as if sitting in a nearby hot spring in Japan. The stone chimney sent white smoke into the lined reactors along the ridge of rock that was created as part of a mountain in Japan.
The inside of the wall was a supporter of the waves gracefully in the wall of the philosophy of the East. This is a new and strange than any other art form that combines.
The action is part of the hospitality of the staff. A fresh look. Surrendered and burned alive from the first step into the restaurant. The implicit rules of hospitality smooth and mellow. The table neatly and beautifully combined with the cookery, the tables are of high quality. Be meticulous. The obvious.
Japanese cuisine is both traditional and modern Japanese cuisine are not the most famous chefs and people who help with the other 35 people, led by the famous Chef Nakamura from Tokyo. And living in New York and established himself as a well-known Japanese restaurant chain from San Francisco. The chef, who has the expertise to offer a menu of sushi and Japanese with Tara de-yaki (baked crab), and tempura. To the British.
As part of the teppanyaki. Sheffield is a specialist chef Charlie celebrate Guild has over twelve years experience sauce recipe, which is known to him. Dinner is always a good confidence in the food that can be obtained only from this one.
Banthoon chef is creative sushi counter. Print pages to make sushi. Beauty and the exclamation of every customer, then.
I started to munch on while waiting for members to fill the table with "ginkgo fresh roast" this dish is fresh ginkgo nuts to cut out half. Grilled onions and cook over low heat until the salt just before serving plate. Is not it taste salty appetizers. Soft, sweet taste like all the members.
"Japanese seaweed salad" all kinds of seaweed, dark green and light green. Seaweed and other algae, fresh pink frame. Placed on a bowl of ice spray. Season with a little sour, salty, sweet little appetizer is strictly prohibited.
"Sushi and" This dish is extremely fresh raw fish in Japan. The road's a long piece of soft pink flesh is sweet, aromatic flavor. Soft, melt in your mouth. In the fresh red meat that's sweet. Meat, rice, fresh fish, head to Shi. Octopus spongy texture. The conch meat, but sweet. All the flavor, freshness and taste to it. Dip with soy sauce and wasabi, Japanese sushi and fresh flavor to this dish goes very quickly.
"Grilled Alaska Crab Claw" claw Alaska big enough to grill outside in the fresh, ripe and juicy. Shovel from the shell, cut crosswise into beautiful glasses. Squeeze a little lemon dip in soy sauce in Japan. Sega crab meat, sour, salty and sweet with a mellow
"European integration" sushi, raw fish such as Tony Roma's family, hamachi, grilled eel between my partner and rice wrapped in seaweed, raw fish. All are beautiful and delicious, with a touch of an experienced chef.
"Kinki fish grilled with salt," live fish imported from Japan, a little salt to taste sweet, tender roast. More recently, as fresh as the others catch up. You can squeeze lemon tie with grated radish and it was full.
"Sukiyaki, and alongside" a dish of food to taste different. The two plates are the same as Kobe beef. The Sukiyaki. Cooked in iron pots with hot soup and sweet. Put a raw egg into the boiling water hammer. Variety of fresh vegetables imported from Japan makes it taste better. Kobe beef slices dipped into the broth is cooked, eaten hot. The taste and texture of the vegetables and broth, mix well.
Section alongside the Kobe beef and vegetables are imported from Japan as well. If the broth is clear and sweet. Time to speed up the cooking broth to a boil and then add to vegetables. Start with cooked vegetables, cooked vegetables to go along with it. Golden needle mushrooms and white tofu. Penetrate into the very end. Then add the cooked meat, boiled like Kobe. Served with sweet, sour, salty taste. The taste of Sukiyaki.
Dessert is a traditional Japanese dessert is cool for those who like sweet red bean ice cream and various Rounding out the list.
Food restaurants in Cancun, "TSUNAMI" as Japan's finest ingredients that are imported from Japan. The taste is fresh and delicious, is found to be comparable. Prices are relatively high and there is a satisfaction. If you try to eat it. Satisfied that it is more important than anything else ...... or not.
Information
Restaurant Name "TSUNAMI".
The hotel basement, JW MARIOT Sukhumvit Soi 2.
Authentic Japanese-style food is expensive.
Open daily from 11:30 to 14:30 am and 18.00322.30 from
Phone 02 656 7700.
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