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緑川寿司

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北京市朝阳区工体北路4号机电院内
010-65007939, 010-64164861
Mon 11:30 ~ 14:00, 17:30 ~ 22:00
Tue 11:30 ~ 14:00, 17:30 ~ 22:00
Wed 11:30 ~ 14:00, 17:30 ~ 22:00
Thu 11:30 ~ 14:00, 17:30 ~ 22:00
Fri 11:30 ~ 14:00, 17:30 ~ 22:00
Sat 11:30 ~ 14:00, 17:30 ~ 22:00
Sun 11:30 ~ 14:00, 17:30 ~ 22:00
Lunch:200 yuan Dinner:500~600 yuan
北京市朝阳区工体北路4号机电院内
010-65007939, 010-64164861
周一 11:30 ~ 14:00, 17:30 ~ 22:00
周二 11:30 ~ 14:00, 17:30 ~ 22:00
周三 11:30 ~ 14:00, 17:30 ~ 22:00
周四 11:30 ~ 14:00, 17:30 ~ 22:00
周五 11:30 ~ 14:00, 17:30 ~ 22:00
周六 11:30 ~ 14:00, 17:30 ~ 22:00
周日 11:30 ~ 14:00, 17:30 ~ 22:00
白天:200元 夜间:500〜600元
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Midorikawa Sushi is one of the most popular sushi restaurants in Beijing. Located in Sanlitun, the trendiest area in Beijing, it is a Japanese restaurant mainly serving sushi and sashimi. It is known for offering fresh fish from Japan as well as other fresh seasonal items. The restaurant has a large refrigerator specifically for sake in order to carefully control the storage temperature, and serves delicious sake.

There are many differences between preparing food in Japan and China; however, this restaurant employs creative measures, in terms of sourcing ingredients, storage and serving methods, to maintain authentic flavors, paying special attention to water. Unlike soft Japanese water, Chinese water is hard. It is impossible to recreate the flavors by preparing the food the way it is done in Japan; cooking methods are adjusted to accommodate the hard water. As some flavors can only be created with soft water, the restaurant uses a special water called “naturally adjusted water.” As Japanese cuisine is sometimes referred to as “water cuisine,” they are aware of the fact that water is a significant component of the cooking style and particular about rice. The length of time the rice is submerged in water depends on the season and the day’s weather. Yoshiteru Midorikawa, the executive chef, personally handles the entire rice preparation, from cooking it to making it into sushi rice (shari).

“We are strict about the authentic flavors of Japan. We use high-quality ingredients from Japan to reproduce the authentic flavors as best as we can. We will continue to make sushi in this way.” Mr. Midorikawa, who has an artisanal spirit and a stoic approach to his job, is popular not only among Japanese people but also Chinese and Western people.

“绿川寿司”被称赞为北京寿司界人气最高的店。位于北京最时尚的三里屯地区。这家店以寿司和刺身料理为主,主要特色是四季都可以品尝到以日本产的鲜鱼为中心的新鲜食材。店内有巨大的日本酒冷藏柜,经过精心的温度管理提供美味的日本酒。

虽然中国在制作料理和日本的很多地方都有区别,这家店还是通过在原料采购、管理和食物的提供方式上下功夫,保持了料理的原汁原味。其中在水的使用上特别用心。日本的水是软水,中国是硬水,使用和日本一样的做法也无法将味道做的一样。这就需要用适合硬水的烹饪方法。但是依然有不使用软水就无法做出正宗味道的料理,所以他们使用叫做“自然调和水”的特殊水。就如日本料理“水之料理”的别称一样,水在料理中非常重要,他们在用水上面特别注意。另外,在和水有关联的米饭上也很讲究。米浸泡的时间会根据夏天和冬天,甚至每天的天气变化而作调整。从煮饭到饭熟的全过程都是由厨师长绿川义辉亲力亲为。

绿川先生说:“我们坚持日本的原汁原味,使用日本的优良食材,用心做到接近正宗的日本味道。今后也会用同样的态度继续做寿司。”对于寿司有着斯多葛学派式的坚持、带着匠人气质的绿川先生不仅在日本人当中,在中国人和西方人中也有很多粉丝。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.