Things like teppanyaki look okay at any time, but if you eat it, I feel that the ingredients here are really bad. The environment here is still not very good, and I feel that there are many conditions and scenery.

Trip Gourmet Awards 2023

KIBUNE TEPPANYAKI

Full score for drinks, full score for the antecedents (pre-dinner bread), 4 points for the head plate (because the ham is salty, it is recommended to add the proportion of blue cheese, which can neutralize the saltiness), 3 points for the main dish pasta (more oil affects the taste, and the prawns are fine), pizza 3.5 points (main reason: the bottom of the cake is not crispy enough), Dessert 4.5 points (except for too sweet, other tastes are fine, it feels like the sweet sweetness of the foreigner, as sweet as the macarons, friends who are not used to it are cautious), the low is mainly due to the price is too expensive, and the Renaissance Italian food in Ersha Island can basically not open the gap, the price is still a lot more expensive, I have ordered more than 300 per capita according to the cheap dishes... Since the drinks have given full marks, I feel that this store is more suitable for visiting as a meal bar, not a restaurant~

Trip Gourmet Awards

Top 20 Bars

This one can still eat, and the work here is also very good, you can also cook slowly in the soup pot, you can also add a little crayfish, oysters and the like, some things are particularly good.

The online celebrity Sichuan restaurant that has been in business for many years is said to have failed to book the first day in advance, but at 17 o&#39;clock in the evening, there is no need to wait for the delicious food. If 1730 can arrive, the location of the lobby is basically no problem. There is a feeling of winding path before entering the hall. It is very mysterious. During the process of the waiter taking the seat, I will look back from time to time to pay attention to whether the guests have lost it. This is very good. You must know that many local waiters are running all the way and you may find that you have lost it. Haha, you will pass through the fully open kitchen before arriving in the hall. The busy figure of the chefs is as beautiful as a painting! The ceiling and partition space made of glass feathers in the hall are super amazing, no one! The price of the signature dishes is more expensive, and the decoration and service are matched with the boiling water cabbage^ The plate is very beautiful. When I heard the name of the dish, I thought it was the head of the white boiling water. I only learned that it was the cabbage made of chicken soup such as ham! But because of several filters, nearly no oil, so it looks like boiled water. The soup is sweet and not greasy, it is worth trying! Geleshan Spicy Chicken ^ fried more transparent, spicy and delicious, also added red peanut rice, delicious garlic mud white meat ^ can still eat a slight meaty smell mountain city Mao Xuewang ^ than the Ciqikou Mao Xuewang material I ate in Chuanfu, a penny, The price is a little higher after all. In short, if I simply produce seasoning, I prefer Chuanfu; but the store design and decoration environment here are suitable for their signature dishes, and they must be tried!

Colleagues recommended this hot pot, said that the ingredients are fresh and the taste is very good. I chose this one on the weekend in Zhujiang New Town without knowing what to eat. The taste is very good. What is amazing is his shrimp slippery, vegetarian dishes and green mouths. It is recommended! [Mint] Environment: The environment is OK, the two people have a little squeeze [Service Bell] Service: The service is good, the group purchase package at the beginning is very fast, but the dishes added later are very slow, if you feel that you are not enough to eat, it is recommended to add as soon as possible!

This is a restaurant on the fourth floor of the Pearl River New Town Gaode Land Winter. It focuses on new boutique Cantonese cuisine. The environment is elegant and the portion is moderate. The smoked Taiye chicken is exquisitely presented, and the chicken is tender and smooth. The fried beef with ginger lotus root is crispy, the beef is tender and gluten-free, and the entrance to the ginger as an ingredient is very tender. The shrimp sauce lettuce stalk is served on the table with a strong shrimp sauce taste, and the lettuce stalk is very crisp. The waiter was warm and the service was proactive.

Top 20 Local Restaurants

Virgo Birthday Moon Fluid Seat|The most important moment of the year is hidden in the high-altitude buffet in Pearl River New Town. The first month of the Virgo Birthday Seat is opened in early September. My friend chose Ssell Restaurant 🍴 and took me to see the high-altitude 💭 buffet in Pearl River New Town. It is an eye-opener! Located on the sixth floor of Jumeirah, the environment is comfortable, especially the location of 🪟 by the window can see the high-altitude beauty of Zhucheng, and I also met a group of guests who came to celebrate my birthday 🎂, which is really a good choice! ❤️ Recommended: Semi-buffet lunch single 298 main course 🥩 unlimited points, signature mini Wellington beef willow, fried Angus triangle meat M3 +, fried New Zealand lamb stew, carbon roast garlic flavor big oyster 🦪 are good! All kinds of salads 🥗, bread 🥯, soup 🥣, hot dishes, juice 🍹, dessert 🍮, fruit 🍉, fresh ingredients, my favorite is free beer 🍻, sparkling wine 🥂, three cups will be returned! 🏡 Restaurant: Jumeirah Hotel Guangzhou-Serre Restaurant 🚗 Address: #Buffet on the 6th Floor, Jumeirah Hotel Guangzhou, No. 12 Zhujiang East Road

Top 16 Restaurants for Views & Experiences

铁板烧之类的东西随时看起来还是可以，但是吃下去的话，感觉这边的食材就真的是的不好，这里的环境都还是算不上非常好，感觉条件风景很多。

虽然出品上面的话，其实还算是可以，但是其实很多东西的话，服务上面，尤其是一个硬伤，在这边的服务质量真的是比较的低，完全体现不了这里的价格。

Although the above is actually OK, but in fact, many things, the service above, especially a flaw, the service quality here is really low, completely reflecting the price here.

品种上面的话，虽然都是比较平常的品种，看起来很多东西都不算是特别新鲜，但是这边最重要的就是米饭比较突出，所以吃起来还是挺不错，比起其他的一些种类，这边已经好太多了。

The variety above, although they are all relatively ordinary varieties, it seems that many things are not particularly fresh, but the most important thing here is that the rice is more prominent, so it is quite good to eat, compared to some other types, here is already much better.

世界再大，大概都在日料里。来品尝载誉无数的稻菊日本料理INAGIKU，环境很幽静敞亮，在广州W酒店五楼，厨师长中村荣治是一名中文讲得非常棒很有才华的日本人，特别推荐的怀石套餐，精致而独特的前菜五品时令拼盘，根据不同的时节进行调整，食材在最新鲜的时刻来制作，芝麻豆腐别具一格。五品生鱼片的鲜美口感，鳕鱼的精子你尝过没，加上酸汁，实在是妙不可言，大块厚实的金枪鱼，鲜活的大虾，法国的生蚝，让人无法抵挡住的诱惑。稻菊的经典之做天妇罗，第一次品尝到海胆制作的天妇罗，用海苔包裹后油炸，保留着海胆的水分和营养，大虾天妇罗不会让你感受很油腻，小鳗鱼天妇罗也非同寻常。蒲烧鳗鱼可见日料厨师的功底，东京式的鳗鱼从后背开，先轻微煎，然后蒸，最后再烤，外焦内嫩，此刻只想配上一碗日本米饭。北海道风味海鲜浓汤，将不同品种的海鲜糅合了西式的浓汤，加上味增，哇塞，人间的极品。清蒸什锦海鲜吸取了意大利的美食，对海鲜做法异曲同工之妙，加上日本清酒，很清爽。创意寿司拼盘，薄烤和牛照烧卷，酥炸寿司天妇罗，鹅肝牛油果卷。三种不同风情，三种层次的人生最后是自制栗子奶酪，加上日本甜腻无比的香瓜，简直完美。中村先生还加上自己对日料独到见解，融合了W酒店的酒精文化，将一件事物做到极致，这就是美食的艺术。

No matter how big the world is, it is probably in the Japanese. Come to taste the countless rice chrysanthemum Japanese cuisine INAGIKU, the environment is very quiet and bright, on the fifth floor of Guangzhou W Hotel, the chef Nakamura Rongzhi is a very talented Japanese who speaks Chinese very well. The Kaiseki package is especially recommended. The exquisite and unique five-piece seasonal platter. Adjusted according to different seasons, the ingredients are made at the freshest moment, sesame tofu unique. The delicious taste of five sashimi, the sperm of salmon you have tasted, plus the sour juice, is really wonderful, large chunks of thick tuna, fresh shrimp, French oysters, people can not resist the temptation. The classic of rice chrysanthemum, the first time to taste the sea urchin made of tempura, with seaweed wrapped in fried, retain the water and nutrition of the sea urchin, prawn tempura will not make you feel very greasy, small salmon tempura is also unusual. The roasted salmon can be seen from the Japanese chef&#39;s foundation, Tokyo-style salmon from the back, first slightly fried, then steamed, and finally roasted, outside the burnt inside tender, this moment just want to match a bowl of Japanese rice. Hokkaido flavored seafood soup, the different varieties of seafood blended with Western-style soup, plus flavor, wow, the best in the world. Steamed assorted seafood absorbs Italian cuisine, the seafood practice is different, and the Japanese sake is very refreshing. Creative sushi platter, thin roasted and beef roasted rolls, fried sushi tempura, foie gras avocado rolls. Three different styles, three levels of life end up homemade chestnut cheese, plus Japanese sweet melon, it is perfect. Mr. Nakamura also added his own unique insights on Japanese food, integrating the alcohol culture of W Hotel, and achieving the ultimate in one thing, which is the art of food.

三味沙拉：既开胃又不会分量多五品时令什锦前菜拼盘：选用当天最新鲜食材用心烹制特级八品生鱼片拼盘：肥美的拖罗最受欢迎大虾和海胆海苔卷天妇罗拼盘：咬下去不但没有油腻！还能尝到食物原本的鲜甜！强烈推荐蘸一下抹茶盐！西京烧银鳕鱼：吃这道菜一定要把鱼皮也吃了！整条银鳕鱼最有营养成分而最香的部门就是ta的皮！吃多点鱼皮皮肤也会滑溜溜喔！铁板烧澳洲九级和牛西冷：入口即化！创意手握寿司拼盘：肥美的拖罗鱼腩轻微用火枪喷了几下顿时有猪颈肉的感觉！鹅肝配上牛油果不但不腻还很香北海道风味海鲜浓汤：选用都是当天最新鲜的海鲜！浓郁香滑就是我对这道菜的评价！豆浆拿铁配抹茶冰淇凌：构思全因星巴克的抹茶星冰乐.

Three-flavored salad: both appetizing and not more than five seasonal assorted pre-course platter: choose the freshest ingredients of the day to cook the special eight-pin sashimi platter: fat tulo most popular prawns and sea urchin seaweed roll tempura platter: bite down not only not greasy! You can also taste the original sweetness of the food! Highly recommend simmering matcha salt! Xijing roasted silver carp: You must eat the fish skin when you eat this dish! The most nutritious and fragrant department of the whole silver carp is the skin of ta! Eat more fish skin and the skin will also slip! Teppanyaki Australia Level 9 and Niu Xi cold: the entrance is instant! Creative hand sushi platter: fat tuo fish ~ slightly sprayed with a musket for a few times, there is a feeling of pig neck meat! Foie gras with avocado is not only not greasy but also very fragrant Hokkaido flavor seafood soup: the selection is the freshest seafood of the day! The rich and sleek is my evaluation of this dish! Soy milk latte with matcha ice cream: Ideated all because of Starbucks matcha star ice music.

餐厅位于w酒店5楼，主打怀石日料，厨师长中村荣治不仅为大家带来传统日料，更有许多的创新菜！前菜什锦拼盘看似简单，但每道小食都富有心思，惊喜不断！五品生鱼片里最有特色的便是公鳕鱼的膏，类似海胆，但更筋道，更滑嫩！稻菊经典的天妇罗，除了我们常见的炸虾，居然还有海胆，特殊的制作工艺，不仅让海胆表皮酥脆，更保持了它原有的鲜嫩滑！清蒸什锦海鲜VS北海道风味海鲜浓汤，都加入了西餐的元素，东西合璧的口感，雅致又富有活力！最后的甜品&ldquo;栗子奶酪&rdquo;，非常富有秋天的味道，软糯甜美！最重要人均200~300的价格，这种环境，这种出品，真心非常良心价了！

The restaurant is located on the 5th floor of the w hotel. It focuses on Kaiseki Japanese food. The chef Nakamura Rongzhi not only brings traditional Japanese food to everyone, but also has many innovative dishes! The pre-food assortment platter seems simple, but every snack is thoughtful and surprises are constantly! The most distinctive feature of the five sashimi is the plaster of public salmon, similar to sea urchin, but more rigour, more smooth! In addition to our common fried shrimp, there are actually sea urchins, special production process, not only makes the sea urchin skin crisp, but also maintains its original fresh and smooth! Steamed assorted seafood VS Hokkaido flavor seafood soup, all added Western elements, the taste of things combined, elegant and energetic! The last dessert &quot; chestnut cheese&quot;, very rich autumn flavor, soft and sweet! The most important price per capita is 200~300, this environment, this kind of production, really very conscience price!

稻菊在日本拥有极高的声誉以天妇罗料理打出名堂选用百分百天然的芝麻油油炸各种新鲜食材广州W酒店稻菊日本料理从环境、食材、餐具都秉承精益求精的高标准厨师长中村荣治(EIJI NAKAMURA) 打理的全部菜肴完全采用进口和本地优质食材以及使用从日本进口的山口陶瓷餐具给到每一位用餐的客人宾至如家的感觉招牌三味沙拉非常开胃的一道餐前菜五品时令什锦前菜拼盘五品按照季节的变化而变化非常广州符合不时不食的饮食习惯大虾和海胆海苔卷天妇罗真的大爱口感恰到好处不会油腻特级八品生鱼片拼盘每一样品种都非常新鲜，款款都想吃至爱的三文鱼腩和大虾绝对不容错过铁板烧澳洲九级和牛西冷来自澳洲的等级9A雪花和牛入口即化，正道爆西京烧银鳕鱼有一种惊艳的感觉鱼肉十分香滑细腻而且非常有营养北海道风味海鲜浓汤选用世界各地最优质新鲜的食材海鲜味非常浓郁虽然第一次来，但是用餐十分愉快下次一定还会再来打Call

Daiju has a very high reputation in Japan. Tempura cuisine is famous. It uses 100% natural sesame oil to fry a variety of fresh ingredients. Guangzhou W Hotel Daiju Japanese cuisine from the environment, ingredients and tableware are adhering to the high standard of excellence. Chef Nakamura Rongzhi (EIJI NAKAMURA) all the dishes. The dishes are completely imported and local quality ingredients and the use of Yamaguchi ceramic tableware imported from Japan to give every guest a home away from home feeling. The signature three-flavored salad is very appetizing. A pre-dinner five products seasonal assorted pre-dinner platter five products change according to the season. Very Guangzhou meets the eating habits that do not eat from time to time prawns and sea urchin seaweed roll tempura really love the taste is just right, not greasy, special eight-pin sashimi platter, each variety is very fresh, the style is want to eat the favorite salmon stew and prawns absolutely must not miss Teppanyaki Australia Level 9 and Niu Xi cold from Australia 9A Snowflake and cattle entrance is instant, the right road bursts Xijing roast silver carp has a stunning feeling that the fish meat is very fragrant and delicate and very nutritious Hokkaido flavor seafood soup selection of the world&#39;s best fresh ingredients seafood taste is very strong although But the first time, but the meal is very pleasant, I will definitely come back to call again next time.

| 应时而食 | @盛开之夏沫suri来自广州W 五楼稻菊INAGIKU暖心周五厨师长招牌料理特别套餐 招牌三味沙拉| 照烧澳洲特选谷饲牛肉冷沙拉配照烧酱和酸梅酱|| 薄切和牛生菜沙拉配芝麻酱||| 酥炸鲜虾天妇罗沙拉配甜葱酱【| 灵感来自于西式沙拉，厨师长将其融合日式照烧酱和传统的酸梅酱，用自带香气的食材配甜酸味打开食欲恰到好。|| 中间的这块牛肉片是不是有几分像呷浦呷噗的牛肉片？Yep，它的灵感就来自于火锅。|||把虾天妇罗切成小丁，配上一丢丢的甜葱酱，没有盖住虾的鲜味，吃完这个已经相当期待下面的天妇罗大菜。】 五品时令什锦前菜拼盘| 芝麻豆腐| 醋鲭鱼萝卜卷||| 南瓜慕斯|V 鸭胸肉烤葱卷V 鮟鱇鱼肝【传统怀石料理里面常见的这道芝麻豆腐印象深刻，很多人以为芝麻豆腐是在豆腐上淋上芝麻酱&hellip;其实人家跟黄豆没有什么干系，而是完完全全把白芝麻打磨成酱再加入吉野葛粉冷却而成，质感绵滑味道清爽，相信我，一定是女生至爱。另外一道日本人视为珍品的鮟鱇鱼肝，营养丰富，虽然一般都会大块地切，但吃的时候要小口吃才更加吃到它的香味。】 特级八品生鱼片拼盘【吃sashimi一定要吃当季最好的品种，所以生鱼片拼盘也是因应季节转变而挑的，很好奇第一次吃到白子，形似猪脑，又像云朵，所以白子还叫云子，鲜嫩无渣，咬下去很像豆腐，只要你不怕，也许会一试难忘，非常滋补】 大虾海胆海苔天妇罗【墙推，稻菊招牌菜，有别于一般的厚炸粉，这里的炸衣很薄，但是包裹完整，炸衣好干爽，吸油纸上看不到半丁油迹，即日运的大虾很鲜甜，北海道海胆包上海苔油炸香到没朋友。】 西京烧银鳕鱼【来自加拿大的银鳕鱼，鱼油丰富，配上日本的味增酱和杏脯肉，十分出味】 铁板烧澳洲九级和牛西冷【芝麻酱是W自制的，澳洲9级基本是市面上能吃到的顶级】 创意手握寿司拼盘【拖罗鱼腩经过炙烤，不用任何佐料，秋冬的味道馈赠，和牛剔除筋和脂肪，入口即溶，完全不觉得是牛肉】 海鲜味增汤【用虾头熬汤，加入牛奶和牛油，这本来是西式的做法，厨师长把自己喜爱的味道将西式和日本的料理融合】 豆浆拿铁配抹茶冰淇淋【压轴甜品大戏灵感来源于抹茶星冰乐，在豆浆里加入浓缩拿铁打成泡沫，雪白之下藏着一抹绿色，看似清新的甜品其实是个很大胆的创新。】

| Sometimes to eat | @Blooming Summer Mosuri from Guangzhou W 5th Floor Daoju INAGIKU Warm Heart Friday Chef Chef Signature Special Package Signature Three-flavored Salad | Photosun Australia Special Valley Beef Cold Salad with Photosun Sauce and Sour Plum Sauce || Thinly cut and beef lettuce salad with Sesame Sauce ||| Fried Fresh Shrimp tempura salad with sweet onion sauce [| Inspired by Western salad, the chef will combine Japanese-style roast sauce and traditional plum sauce, with its own aroma ingredients with sweet and sour taste to open the appetite just right. || Is this beef slice in the middle a bit like the beef slice of Yupuyu? Yep, its inspiration comes from hot pot. ||| Cut shrimp tempura into small dings, with a lost sweet onion sauce, without covering the fresh taste of shrimp, after eating this is already quite looking forward to the following tempura dishes. 】 Five-pin seasonal assortment front dish|Sesame tofu|vinegar salmon radish roll||| pumpkin Mousse|V duck breast roasted onion rolls V 𩽾𩾌 fish liver [This sesame tofu common in traditional kaiseki cuisine is very impressive, many people think sesame tofu is drizzled on tofu with sesame sauce... In fact, people have nothing to do with soy beans. Instead, the white sesame seeds are completely polished into sauce and then added to Yoshino Ge powder to cool it. The texture is smooth and the taste is refreshing. Believe me, it must be the favorite of girls. Another Japanese-like fish liver is regarded as a treasure, which is rich in nutrition, although it is generally cut in large pieces. But when you eat, you have to eat a small stutter to eat its fragrance. ] Super-class eight-pin sashimi platter [eat sashimi must eat the best variety in the season, so sashimi platter is also selected in response to the seasonal shift, I am curious to eat white seeds for the first time, shaped like a pig brain, It&rsquo;s like clouds, so Baizi is also called Yunzi, fresh and tender, biting it is like tofu, as long as you are not afraid, maybe you will try it unforgettable, very nourishing] Prawn sea urchin seaweed tempura [wall push, rice chrysanthemum signature dish, different from the general thick fried powder, the fried clothes here are very thin, but the package is complete, The fried clothes are so dry, and half of the clove oil can not be seen on the oil-absorbing paper. The prawns shipped in Japan are very fresh and sweet. Hokkaido sea urchins are fried in Shanghai moss so deep that there is no friend. ] Xijing roasted silver carp [silver carp from Canada, rich in fish oil, with Japanese miso sauce and apricot stew, Very flavorful] Teppanyaki Australia Level 9 and Niu Xi Cold [Sesame Sauce is homemade, Australia Level 9 is basically the top level on the market] Creative hand sushi platter [Tow fish stew after baking, no seasoning, autumn and winter flavor gifts, and cattle to remove the tendons and fat, the entrance is instant, Not at all feeling beef] Seafood miso soup [with shrimp head soup, add milk and butter, this is originally a Western-style practice, the chef will combine Western-style and Japanese cuisine with his favorite flavor] Soy milk latte with matcha ice cream [The inspiration for the dessert drama is Matcha Star Bingle. In the soy milk, add a concentrated latte to make a foam, and hide a touch of green under the snow. The seemingly fresh dessert is actually a very bold innovation. ]

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