The Freshest Restaurant on the High street

27th July 2018

Articles

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Shui Yue (水月) is tucked away in the Long Hu Jing Li Guan Mall (龙湖晶郦馆) – it’s a brisk 10 minute walk from Ran Jia Ba metro station (冉家坝地铁站) . The restaurant successfully combines attentive service with striking contemporary design (including a split mezzanine floor with a Japanese zen garden underneath). It has a lively atmosphere but with enough space of your own to feel intimate; a nicely judged take on contemporary without being too stark. There’s an extensive but well-designed menu that’s easy to order from (there are nice pictures).

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The menu features excellent tempura and robatayaki (Japanese BBQ), but the real show is in the sushi and sashimi, prepared by chefs on the open sushi counter. One can linger at the sushi bar and watch in awe as the chefs demonstrate their impressive knife skills and slice the glossiest Bluefin tuna around. A cup of cold saké makes a great accompaniment. As for the drinks list there’s a noble selection of both saké and western wine. I opted for the house sake which was smooth but not as potent as the more established domestic Japanese brands.

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The fresh sushi you can expect is not cheap, by any stretch, but it is of the highest quality (imported from as far as Japan, Denmark and Canada). Fresh being the operative word in that it’s not frozen vis-à-vis other restaurants in Chongqing. The owner–JoJo went out of her way to extol the freshness of their fishy fare–of which it is a unique selling point.

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As for my order, the opening salvo was the ‘sashimi set’ which features excellent fatty Bluefin tuna served on a charcoal slab for maximum theatre. Whether you're there for a classy business do or a romantic dinner, I recommend indulging in the glistening sushi and sashimi platters until you can no longer move.

From classic salmon sushi to the more innovative ‘Darling Roll’ (fish roe and sticky rice rolled inside sliced salmon adorned with two chocolate ‘matchmaker’ sticks) the chef’s at Shui Yue pride themselves on creating the finest sushi. The ‘New Style Salmon Sashimi’ (half-baked) was also a joy.

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The Avocado and Shrimp Salad with was lovely, but I found the spicy lemon dressing slightly tart and a little overpowering; perhaps the chef had been overly liberal when the dressing the salad. The Prawn Tempura was sublime, delicately juxtaposed with the soy dipping sauce. I could’ve eaten it all night, but I was informed that there were plenty more courses to come.

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The hot course was the Michelin Star-inspired ‘Black Cod’ (Saiko Yaki), unassumingly yet gracefully accompanied with an orange relish dabbed onto the plate. The cod was flaky, to the point where I felt that all it took was one particularly vicious glance for it all to fall apart. It was light, fluffy and the caramelised skin danced on my taste buds.

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Whilst holidaying in Japan, a local once told me that defining properly good sushi from the also-rans was a tricky business; the food was so very simple that difference could be measured in tiny percentage points. I understood what they meant. Making it is a job for obsessives and so is eating it. But when the good stuff comes along, you just know it. There are cheaper places to eat sushi in Chongqing, and there are noisier, hipper places too. But right now I honestly don't believe there is any better place.

Rating:

Location: 4 Stars

Environment: 5 stars

Service: 5 Stars

Taste: 5 Stars

About the Writer - Tommy

Enthusiastic and exuberant with a zest for life. Enjoys food, good wine and even better company! Having first visited China in 2013, has travelled in almost every province of the country. A British born graduate with degrees in Politics and Law, currently working at Chongqing University. Spare time is spent training to become an airline pilot.

水月餐廳位於龍湖晶酈館——從冉家壩地鐵站出來走10分鐘便可到達。這家餐廳完美地將細心的服務與現代感設計相結合(包括隔層與日本禪宗花園)。這家餐廳有一種輕快的氛圍,但又有足夠的空間讓你感到親密舒適;並對現當代的理解有獨到而不過於刻板的把握。功能表的選擇豐富多樣,且富有設計創意,便於顧客點單(功能表圖片很是新穎)。

菜品以天麩羅和爐端燒(日式燒烤)為特色,但真正的主角藏在壽司和生魚片中——壽司師傅們早已把它們放在壽司臺上備好。廚師們展示著他們令人印象深刻的刀工,並把最漂亮的藍鰭金槍魚切成片,這已足以讓你在壽司吧台流連忘返。一杯冰鎮的清酒是再好不過的佐酒。至於酒單,清酒和洋酒均是不錯的選擇。我點了杯與這家店相契合的酒——口感順滑,不如別家國內日式品牌那樣烈。

你大概可以想到這樣的壽司是無論如何都並不便宜,但品質是一定上乘的(由日本、丹麥、加拿大進口)。新鮮而非冷凍——對比重慶的其他餐廳來說。店主喬喬還會特意去稱讚他們的魚新鮮的口感——一個獨特的賣點。

而我點的頭盤是“生魚片”,它的特點是在木炭板上擺出優質的高脂肪藍鰭金槍魚,以獲得最大的戲劇化效果。無論你是去參加一個有品位的商務用餐還是浪漫的晚餐,我建議你盡情享受誘人的壽司和生魚片,簡直讓你欲罷不能。

從經典的三文魚壽司到更富創意的“親愛的卷”(魚籽和糯米卷裹在切片的三文魚裡,裝飾著兩個巧克力的棍),水月的廚師以創造了最好的壽司而自豪。這種“新風格的鮭魚生魚片”(半熟)也是一種樂趣。

鱷梨和蝦沙拉很不錯,辣檸檬醬則有些微酸,似乎有點過度;約莫是廚師做沙拉時有些發揮自由了。蝦的誘惑是極高的,與醬汁搭配在一起。我本願整晚都享受這道美食,但我被告知還有更多的菜待品嘗。

最熱門的菜是米其林星級“黑鱈魚”(Saiko Yaki),一種似乎不合理但十分優雅的搭配,與橙色的調味料相搭。鱈魚是極薄的,我覺得似乎有一道極鋒利的眼神,讓它分離成片。它十分輕薄鬆軟,焦糖味的魚皮直擊味蕾。

我曾在日本度假時,當地人告訴我,從失敗的人那裡定義好的壽司是一件棘手事;食物很簡單,可衡量的差別十分微小。我明白他們的意思。這是一份強迫症患者的工作,因此要去吃它。但是當真正好的食物出現的時候,你就明白了。在重慶,有更便宜的吃壽司的地方,也有更嘈雜的地方。但現在,我真不相信,還有比這更好的地方。

綜合排名:
地址:4星
環境:5星
服務:5星
美味:5星!



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