🇯🇵Hirosaki "Yo Kappo" Jiang Zhencheng strongly recommends the next Michelin star

#Kappo cuisine #Michelin recommendation #Seasonal cuisine #Exquisite plating #Local dining table 🦋The "Yo" restaurant, founded by chef Yohei Narita from Aomori, is very likely to become the next Michelin star. The restaurant uses a cooked-to-order method to bring out the delicious flavors of Aomori's local ingredients. Taiwan's most famous star chef, Chiang Chen-cheng, also praised Chef Narita's cooking, which shows his superb cooking skills. 🦋Every dish is like a work of art, from the sweet sea bream from Fukaura Bay to the Nami beef from Shichihe Kaneko Farm, every ingredient is skillfully cooked by the chef to present the most original flavor. In the open kitchen, you can witness the chefs' superb knife skills and heat control. Before serving, the chef explains each dish enthusiastically and carefully, bringing visitors a double feast of vision and taste. 🦋The exquisite set meal we tasted today was unforgettable. The wine list is also very rich. If you don't know where to start, you can ask the chef for recommendations or observe what the gourmets at other tables are drinking. Appetizer: Carefully selected hairy crabs from Lake Ogawara, using the rich broth extracted from crab roe, paired with black fungus and shredded ginger to make crab meat steamed eggs, with a rich taste. Appetizer: Fresh octopus from Mutsu Bay, delicious and chewy. Paired with seasonal taro and chrysanthemum, it is colorful. Sashimi: Shrimp and tuna from Mutsu Bay are carefully selected, and their freshness is unmatched. The chef's careful handling of wasabi is fascinating to watch. Bowl: The clear soup is made from clams and lotus roots, and is clear and sweet. After nightfall, it was 5 degrees Celsius and drizzled in Hirosaki. The hot soup came just in time. Grilled food: The sweet sea bream was slowly grilled over charcoal fire to retain the freshness of the fish meat, with a crispy skin, paired with burdock white miso, ginkgo, shiitake mushrooms, and watercress, and placed on roasted lotus leaves to add a bit of fragrance. Main course: Real cod roe was baked in the oven, paired with new rice vinegar rice, served with a sauce made of fragrant mushrooms and 1st broth, and garnished with a little mustard greens, with a smooth texture. Delicacies: Mutsu Bay abalone steamed in wine, served with spinach and wasabi, for a unique flavor. Cold dish: A Japanese combination of Mutsu Bay scallops and turnips, topped with slightly sour miso sauce, refreshing and appetizing. Main course: Nanaki beef from Shichinohe, grilled over charcoal and served with straw aroma, local green onions, mashed potatoes, and a little sansho sauce to enhance the flavor. The meat is tender and juicy. What to eat: Earthen pot rice with chicken, black fungus and mushrooms, full of fragrance. Dessert: chestnut ice cream, chestnut nectar, steamed chestnuts, pudding, lily root and persimmon tsuba