XUNCHI's TIME
-When a restaurant has been in business for more than ten years
It will become the taste bud memory of a generation
Located opposite the Experimental Middle School, Yangyang Japanese Restaurant
It is one of the first Japanese restaurants in Guangzhou to develop the concept of an izakaya
It is also the enlightenment day material for many Guangzhou locals
Today let's take a taste of the present
The internal structure of Yangyang Japanese Restaurant is no different from that of ordinary izakayas, only the signboard at the entrance of the door, "The only Kanzaifeng String Yangyang Shop in Tsukishu", as if to tell the style of that year.
The whole space is divided into two areas, one is the ordinary restaurant seating in the lobby, and the other is the tatami mat that sits on the floor, in order to better experience the style of the Japanese izakaya, we naturally choose to sit in the tatami.
The lights in the store are warm and ambiguous, and the empty wine bottles everywhere can not only decorate the space, but also hint that it is not worth this trip not to have a cup of sad wine.
According to the manager, the liquor here is basically imported from Japan, you can buy a whole bottle, you can also have a drink, special cocktails are also very popular.
Before the food and wine are served, the atmosphere around you has already relieved the fatigue of the day, ready to have a drink and open your heart until late at night.
Turning to the menu, the first page is full of alcoholic beverages, draft beer, sake, shochu, cocktails...
Whether you are a macho man who loves spirits, or a small fresh man who is invincible to wine, you can find your own cup.
Marine fish are made alive and are also the main players in the store.
Live fish from the water to the guests, only 20 minutes, due to the short time, many fish are still moving after being served on the table.
■ Live seabream ■
Sashimi of Thailand ¥168
As a live sashimi of "Japan's landmark food", this trip is a must-try, and there are marine fish such as zhanghong, left mouth, and sea bream.
Snapper is divided into golden seabream and black seabream, and the store manager said that the fat and sweetness of golden seabream will be better than that of black seabream, and it is also more popular with the public.
It is worthy of being a live sashimi that is freshly fished and killed, the sea bream fillet lies on the ice, the slices are crystal clear as the best mutton fat jade, the flesh is fresh and elastic, the sweetness is not fishy, and the taste is rich.
The fillets are slightly thicker and fatter, and dipping in a little wasabi and Japanese soy sauce brings out the umami flavor of the fish.
The fly in the ointment is that the mustard is very rushed, the sea bream scales have not been treated cleanly, and I personally feel that the thickness of the fillet can be treated according to different parts, and the taste and experience will be more diverse.
Fish head fish bones can also choose to be salted or soup, and the simple salt roasting method retains the original umami taste of sea bream, with a slight caramel and charcoal aroma, and is quite suitable for drinking.
Personally, I think fish bones can be grilled more crispy and more enjoyable to eat.
■ Live sea urchin sashimi ■
Raw sea urchin sashimi ¥118
Sea urchins, which are considered to be the top ingredients in Japan, are not formed if they are not fresh enough, so the sea urchins also have extremely high requirements for sashimi.
The store's live sea urchin sashimi is a hidden menu, served seasonally, and today is the yellow sea urchin at the end of the season, which is very cleanly handled, golden and fat, and can be seen in the water.
The recommended way to eat it is to dip a little mustard, soy sauce, and green orange juice, wrap it in sea moss and swallow it, and the cold sea urchin yellow melts like cream in the mouth, and also has a wild seawater smell.
Personally, I think the fishy smell of yellow sea urchin is heavy, and the store manager said that the season of horse dung sea urchin is coming, and friends who like sea urchin can look forward to it.
■ Charcoal platter ■
Charcoal O-Doble ¥50/8 skewers
I originally wanted to try kansai-style skewers, but I was put on a skewer platter by the shop Chang Li.
Grilled purely over charcoal, there are 18 kinds of ingredients to choose from, mainly chicken, chicken offal and other parts, it is a very classic Japanese roast bird.
Chicken meat juice is not abundant, better than tightness; chicken meatballs are loose and peppery; chicken crispy bones are not salty enough, but it is good to be crisp enough to be fragrant; beef tongue is thin and soft, and the taste is slightly worse.
The roasted chicken skin is very worth eating, the taste is close to potato chips, crisp and fragrant; chicken kidneys and chicken hearts can hardly taste the taste of organs; perilla plum chicken is sweet and sour.
■ Foie gras sushi ■
Foie Gras Sushi ¥38
The foie gras sushi, which is not on the menu, is the biggest takeaway from the trip.
A two-consecutive, nearly three-finger-wide foie gras brushed with a secret sauce, a bite down, the caramelized fat hooks the soul, the soft and delicate taste is breathtaking, the soul is taken away!
No need for mustard or soy sauce, warm foie gras is not fishy, the sauce is salty enough, and vinegar rice will definitely refresh your impression of foie gras sushi.
*Spicy ginger slices that remove the fishy taste from the mouth are not rationed live, but appear on foie gras sushi, which is a bit unclear.
■ Ice plum wine ■
Iced Plum Wine ¥20/Cup
After three rounds of meals, a glass of the store's most popular ice plum wine will open your other stomach.
The sour taste is just right to stimulate the taste buds, the alcohol taste is very light, the aroma of green plums rushes straight to the brain, and the cold and refreshing taste is addictive, very absolute!
■ Sake ■
Sake ¥50/pot
Sake is recommended by the store manager to accompany us to live food, and there are cold and hot options.
The Qingzhou Cherry Blossom Oni Yun sake imported from Japan has the characteristics of being gentle and refreshing, and although the wine taste is heavy, it does not wash the nose, which can well remove the fishy smell of fish.
Originally opened by a Japanese couple in 2007, Yangyang Japanese Restaurant was extremely secluded but attracted many Japanese people at the time.
Now taken over by the chef of the time, it still retains its original style, taste, one-door façade and hidden location on the 2nd floor of the hotel.
The night was almost full, talking friends, children playing with each other, parents exchanging game experiences... Sitting is three or four hours.
Having opened a Japanese food store for more than ten years, it brings locals not only the satisfaction of their taste buds, but also the pleasure of small gatherings, the sweetness of dates, and the relaxation after work...
Focusing on the original, light and pleasant Japanese ingredients coincide with the essence of Cantonese cuisine in pursuit of its original taste, so it has also become one of the favorite exotic dishes of Guangzhou people.
Affordable ramen restaurants are all over the streets, Omakase per capita of 2,000+ lives in the CBD, and Guangzhou people's love for Japanese materials is not high or low.
Just like the Low-key Yangyang Japanese Restaurant, which does not even have a façade, it has become a precious exotic taste in the memories and lives of the neighbors nearby.
Yangyang Japanese Restaurant
Opening hours | Monday to Sunday 17:00-01:00
Traffic directions | Metro Line 2 Yuexiu Park Station Exit E
Parking nearby | Yishang Hotel is on the minus 2nd floor
Edited 丨 Treasures of PicK Foie Gras Sushi
Photography丨 nostalgic for the cold meat of the alma mater opposite
Guo Zong, who designs丨 does not drink alcohol and only eats meat