This time I came to Tokyo in a hurry. I didn't book restaurants such as "Longyin" and "Qingliu", but I accidentally booked a private room with "Ginza Xiaoten". "Ginza Xiaoten" is located on the fourth floor of a building in Ginza. It is a two-star and Michelin two-star restaurant in Ctrip's food forest. Chef Otian Tou and "Longyin" Yamamoto is the same Tokushima Liaoting "Qingliu" Xiaoshan Yujiu Gate three high school, the store name comes from the chef's friend pottery artist Xigang Xiaoshi, so there are many pottery works in the restaurant. Ginza Xiaoshi has no menu. According to the ingredients of the day, the price of the package is 28,000 yen. The wine is calculated separately. From the first edamame cold soup, I like it here. The style of the dish is light and pays attention to the original flavor of the ingredients. The just right form is for the content service. The smoky smell of charcoal grilled salmon in the spotless broth is like the work of a pottery artist: artificial fragmentation and irregularity are meant to break the norm and perfection, presenting vitality and cycle in a state of "natural". Ginza Xiaoshi's ingredients are very elegant, any egg can also tell us for a long time, and often have ingredients that can not be found, such as today encountered 10 years of wild salmon. The Japanese eldest sister who served us was afraid that we didn't know what she was talking about, so every time I told the special ingredients, I opened the Ipad to show us the pictures, while watching the big carp in life, while eating the carbon grilled carp in the bowl, this feeling, it is really five flavors [cover face]