秋叶日本料理品牌怎么样 申请店铺

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日本料理，从日本奈良时期的古代日料到明治之后西化日料，日本料理始终都在极致的追求上始终都保持着一种执着——精致。从原料生鲜程度的一分一秒到烹饪过程中调味的一分一毫都会影响最后整个菜品品质的呈现。在重庆，大开大合的码头饮食文化冲击，内陆城市远离海港的地域限制，如何才能做出有特色有品质的日本料理?我们对重庆秋叶日本料理老板刘俊旎进行了专访。

日本料理精致的代表自然是海鲜类为主的刺身，一个店刺身的好坏会很大的反应出这个店的档次和品质，而刺身的好坏最大的影响则来自于其原料的出产和鲜度的保证。

“我的先生已经做了20多年的日料和西餐原材料进口生意，所以我们秋叶的原料进口一直都是由我先生亲自前往福建、加拿大渔船渔民手上进行挑选的。为了保证原料到重庆的鲜度，我们在运送和店内保存时都尽可能的全程保持超低温的环境。”刘俊旎对他们的原料非常有信心。

Japanese cuisine, from the ancient Japanese cuisine in Nara period to the westernized Japanese cuisine after Meiji period, has always maintained a persistent pursuit of perfection - delicacy. A minute from raw material to one tiny bit of cooking will affect the appearance of the last dish. In Chongqing, due to the impact of the dock catering culture of the opening and opening of Dahe, the inland city is far away from the regional restrictions of the seaport, how can we make distinctive and high-quality Japanese cuisine? We made an exclusive interview with Liu junni, the boss of Qiuye Japanese cuisine in Chongqing. Japanese delicacy represents seafood sashimi. The quality of sashimi in a shop will greatly reflect the quality and quality of the shop. The biggest impact of sashimi comes from the production of raw materials and the guarantee of freshness. "My husband has been engaged in the import business of Japanese and Western food raw materials for more than 20 years, so our autumn leaf raw material import has always been selected by the fishermen of fishing boats in Fujian and Canada. In order to ensure the freshness of raw materials to Chongqing, we try our best to keep the ultra-low temperature environment throughout the transportation and store preservation. " Liu junni is very confident in their raw materials.

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