The snow festival in 2022 happened to be the day when the epidemic was sealed for a long time and unblocked. It was like celebrating when I was released from prison. I came to Shanghai to eat Japanese food, 1580 yuan per person. It happened that 2021 was also a day of heavy snow festivals. It was eaten in Blackwood, 3980 people. Now Blackwood has been reduced to more than 1,000 people. The price of Xuanji has not changed much. Our table chef is Rao Xiaoxin. Before appetizers, show us all the ingredients in our private room tonight, we see fresh snail meat, frozen spotted shrimp, fresh tuna sea urchins, etc., all in wooden food boxes. Appetizers are a small dish of soaked cucumber, soaked radish, and ginger silk, used for a while to eat seafood to relieve greasy, and can be added after eating. The soup in the headway is crab meat mountain pills, pine scorpion and steamed eggs with shark wings. Two hot stomachs, start the seafood wonder tour below. The first seafood is the purple urchin fish seed mixed with peony shrimp, sea urchin and shrimp meat are very sweet. The second is roasted tuna fat, the third is roasted live Arctic shellfish + salmon + spot shrimp and mountain sunflower three spells, the fourth is abalone liver sauce with black gold abalone, specially first abalone liver made of rich sauce, sandy, with sesame sauce taste. Four sashimi, began two other hot dishes - steamed throat black fish, soup sweet; baked some kind of fish with radish mud, I can not eat enough. Two hot soups hot fish under the belly, began the second round of five sashimi pinch of five kinds of fish sushi, Xiaoxin master pinch sushi is very good, sushi is not scattered. The staple food is sea urchin tuna mud fish seed bibimbap, sea urchin is too sweet, so the fruit behind feels not so sweet. The fruit is melon and matcha pudding. There are two other stores in Nanjing, Lu Mingji on the first floor of Langsheng Hilton, which is also Japanese; Jumeirah&#39;s top seafood on the fifth floor is a seafood hot pot cheaper than Japanese. It is said that Yuan Ji will open a store in Shanghai, and can operate Nanjing&#39;s Japanese materials to Shanghai, which shows the confidence of Canadian Chinese bosses in doing business. Think about the epidemic, I have not gone to Japan for three years to eat and eat. The store like Xueji is in Nanjing, which can satisfy everyone&#39;s beautiful imagination of Japanese materials.

SUSHI KIWAMI

2022年的大雪节气，刚好是疫情被封了很久解封的日子，就像出狱庆祝一样，来鮨极吃日料，1580元一个人。2021年也巧，也是大雪节气这一天，是在黑木吃的，3980一个人，现在黑木已经降价到一千多一位，鮨极的价格倒是没怎么变。我们这桌的板前厨师是饶小新师傅。开胃菜前，先向我们展示了今晚我们包间的所有食材，我们看到了鲜活的螺肉、急冻的斑节虾、新鲜的金枪鱼海胆等等，全部放在木质的食料盒子里。开胃菜是一小碟泡黄瓜、泡萝卜、腌姜丝，用于一会儿吃海鲜解腻，吃完可以添加。头道的汤，是蟹肉山药丸子松茸高汤和鲨鱼翅蒸蛋。两道热的落胃，开始下面的海鲜奇旅。海鲜第一道是紫苏花海胆鱼籽拌牡丹虾，海胆和虾肉都很甜腻。第二道是炙烤金枪鱼大脂，第三道是炙烤活北极贝+鲷鱼+斑节虾和山葵三拼，第四道是鲍鱼肝酱配黑金鲍，特地先舔了一口鲍鱼肝做的浓郁酱料，沙沙的，有芝麻酱的口感。四道刺身下去，开始另两道热菜&mdash;&mdash;清蒸喉黑鱼，汤汁鲜甜；炙烤某种鱼配萝卜泥，我已经不太吃得下了。两道热汤热鱼下肚，开始第二轮五道刺身捏的五种鱼肉寿司，小新师傅捏寿司的手法很好，寿司们形不散神也不散。主食是海胆金枪鱼泥鱼籽拌饭，海胆太鲜甜了，以至后面的水果感觉都没那么甜。水果是网纹蜜瓜和抹茶布丁。鮨极在南京还有另外两家店&mdash;&mdash;朗升希尔顿一楼的鹿鸣极，也是日料；卓美亚五楼的极上海鲜，是比日料便宜一些的海鲜火锅。据说鮨极要在上海开店了，能把南京的日料经营到上海，可见加拿大籍华人老板做生意的信心。想想疫情以来，已经三年没去日本逛吃逛吃了，鮨极这样的店在南京，多少是能满足大家对日料的美好想象的。

酒店不错，有各种风格的餐厅和客房。我印象最深的是室内游泳池，水很清，也没什么人，可以尽情的畅游，而且还有蒸桑拿的地方呢！

Nice hotel with a variety of style restaurants and rooms. What impressed me the most was the indoor swimming pool, the water was very clear, there was no one, you could swim, and there was a sauna!

【口味】很好的【环境】VERY well and truly amazing 【服务】very nice and very much like that.

[Taste] Very good [Environment] VERY well and truly amazing [Service] very nice and very much like that.

先说最简单的，味噌汤是蟹肉打底的，上次喝到这样有诚意的汤物，还是在小樽的米其林餐厅寿司幸。玉子烧，入口还有微微温热和余香，松软轻盈的质感，目前吃过最棒的！鮨極的前菜只有一道，但是从味觉到视觉都足够令人回味！新鲜的伊势海老，汪厨做之前还给我瞧了一眼，然后经过低温烹饪即可成型。既然是春菜，自然少不了新鲜的春笋和芦笋，打底的啫喱冻，最精彩了，酸酸甜甜梅子味，也是春的味道！又让我想起了在札幌吃的那一餐米其林三星家庭料理，花小路。前菜都是主厨现场直接做，这才是正规Omakase该有的阵势刺身部分，也是一环接一环精彩纷呈，从白身鱼到赤身鱼。寒鰤鱼第一次见切这么厚的，肥美度倍增！新鲜的比目鱼卷包裹着极度甘甜的北海道马粪海胆，完美！金目鲷和太刀鱼是微微火炙过的，都是油脂丰厚的深海鱼，金目鲷刺身手握，倒是吃过好几回了，都是在南通王师傅鮨盛那边。太刀鱼，我还是第一次试，肉质肥厚，脂肪多。蓝鳍金枪鱼的赤身和大脂，我就不过多作讲解。鲜活的北极贝，你去拍打它，还会弹跳。料理一品，北海道红毛蟹肉直接剃出，最简单的原汁原味，搭配点柠檬汁，鲜味便被最大程度激发出来了。料理二品，是我心心念念的喉黑鱼，这是我第二次在国内日料店吃喉黑鱼。就是简单的盐烤，搭配白萝卜泥吃，精简又纯粹的极致美味。北海道马粪海胆的品质无可挑剔，且在手握环节多次呈现，简直太满足了！一共六贯外加海苔卷和海鲜丼。春季是食用鱿鱼的最佳季节，内外都包裹着色泽明亮的新鲜海胆，寿司酱油和山葵的量，师傅把控得刚好！微微炙烤过的青花鱼，焦香四溢，又混合着油脂的香气，鮨極的寿司米颜色偏深，使用的是带色的寿司醋，不管是视觉呈现还是口感都会更好！第三贯是当天最佳，事先提前一天将新鲜俄罗斯产北极甜虾取肉，与熟昆布一同腌渍，鲜度倍增！整个手握呈现螺旋状，表层蓝色颗粒是虾籽，与鮨極独有的透明材质器皿组合在一起，相得益彰。昆布的纹理与甜虾的肉交织在一起，好看！赤贝手握还蛮鲜见，汪师傅在形态塑造方面也颇具功力，又是一枚艺术品级别的寿司！前面几贯若是挤点日本特有的小青柠汁，味道层次会更加丰富。金枪鱼中脂和大脂的手握，依然漂亮。海苔卷里面的海胆多到爆炸，看着就超满足。海鲜丼也很优秀。海胆用量依然不减，鲑鱼籽爆汁，金枪鱼泥细腻又鲜润。反正鮨極在我心中是满分，在南京暂无可以超越的对手，限口味。

Let me talk about the simplest first. The miso soup is the bottom of crab meat. The last time I drank such a sincere soup, I was lucky to be sushi in the Michelin restaurant of Xiaoyu. Yuzi roast, the entrance has a slight warmth and after fragrance, soft and light texture, and the best I have ever eaten! There is only one dish of the front dish, but it is enough to be memorable from taste to sight! Fresh Ise Hai Lao, Wang Cheu gave me a look before doing it, and then it can be formed after low temperature cooking. Since it is spring vegetables, naturally fresh spring oysters and asparagus, the bottom of the frozen, the most wonderful, sour and sweet plum flavor, is also the taste of spring! It reminds me of the Michelin Samsung family cuisine, flower path that I ate in the dumpling. The front dishes are made directly by the chef on the spot. This is the sashimi part that the regular Omakase should have, and it is also a wonderful ring after ring, from white fish to naked fish. Cold 𫚕 The first time the fish saw such a thick cut, the fatness doubled! The fresh flounder rolls are wrapped in extremely sweet Hokkaido horse manure sea urchin, perfect! Jinmeiyu and Taikun are slightly hot, all deep-sea fish with rich oil, Jinmeiyu is holding hands, but I have eaten it several times, all in Nantong Wang Master Yuansheng. Too knife fish, I still try it for the first time, meat is fat, fat. Bluefin tuna naked and fat, I will not explain more. Fresh Arctic shellfish, you beat it, you will bounce. The cuisine is one product, Hokkaido red crab meat is directly shaved, the simplest original flavor, with some lemon juice, the fresh taste is stimulated to the maximum extent. The second dish is the throat black fish I am thinking of. This is the second time I have eaten throat black fish in a domestic Japanese restaurant. It is simple salt roast, eaten with white radish mud, streamlined and pure to the extreme. The quality of Hokkaido horse manure sea urchin is impeccable, and it is presented many times in the hand-holding link, which is simply too satisfying! A total of six-piece plus seaweed rolls and seafood. Spring is the best season for eating salmon, inside and outside are wrapped in brightly colored fresh sea urchins, sushi soy sauce and sauna, the master control just right! The slightly baked blue and white fish, the char is overflowing, and the aroma of oil is mixed. The sushi rice color is dark, and the color sushi vinegar is used. Whether it is visual or taste, it will be better! The third is the best day, one day in advance, fresh Russian Arctic sweet shrimp meat, with cooked kunbu, the freshness doubled! The whole hand is spiral, the surface blue particles are shrimp seeds, and the unique transparent material utensils of the oysters are combined to complement each other. Kunbu&#39;s texture is intertwined with the meat of sweet shrimp, it looks good! Chibei is quite rare in hand, Master Wang is also very skilled in shape shaping, and it is an art-level sushi! If the front is squeezed with Japanese-specific small lime juice, the taste level will be more abundant. Tuna&#39;s middle fat and big fat hands are still beautiful. The sea urchins in the seaweed rolls are so many that they explode, and they are super satisfying. Seafood urchins are also excellent. Sea urchin usage is still not reduced, salmon seeds burst juice, tuna mud is delicate and fresh. Anyway, in my heart is full marks, in Nanjing there is no rival that can be surpassed, limited taste.

口味还不错，价格适中，服务态度挺好的，环境不错，干净卫生，看上去挺有档次的，周边吃饭购物很方便，停车也很便利，总体来说挺好的，

The taste is not bad, the price is moderate, the service attitude is very good, the environment is good, clean and hygienic, it looks very high-grade, it is very convenient to eat and shop around, parking is also very convenient, overall it is very good,

SUSHI KIWAMI

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