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鱼银寿司割烹 Uogin

English
簡体中文
北京市朝阳区农展馆北路枣营北里一番街东侧一层底商
13720062033
Mon 17:30 ~ 00:00
Tue 17:30 ~ 00:00
Wed 17:30 ~ 00:00
Thu 17:30 ~ 00:00
Fri 17:30 ~ 00:00
Sat 17:30 ~ 00:00
Sun 17:30 ~ 00:00
800 yuan
Takes Reservations
Yes
Accepts Credit Cards
Yes
北京市朝阳区农展馆北路枣营北里一番街东侧一层底商
13720062033
周一 17:30 ~ 00:00
周二 17:30 ~ 00:00
周三 17:30 ~ 00:00
周四 17:30 ~ 00:00
周五 17:30 ~ 00:00
周六 17:30 ~ 00:00
周日 17:30 ~ 00:00
800元
预约
接受信用卡
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Uogin is the second restaurant for Cheng Shiru, owner of the popular Beijing sushi restaurant Ebisu. https://www.tasteofjapan.jp/restaurants/detail/2522 This one is located in a section of a lane that is a hotspot for Japanese food. It can also accommodate twice as many people as Ebisu, to the delight of regulars. The restaurant seats 36 and has four private rooms. It opened in June 2017, but has already proven to be a great success. The restaurant’s interior is also, of course, the same as Ebisu’s. The main feature here is the counter space. Many of the guests here enjoy having a conversation with Mr. Cheng across the counter. With a design that also cleanly accommodates table seating and private rooms, this fantastic restaurant offers a relaxed yet upscale atmosphere.

Mr. Cheng’s restaurants source many of their ingredients from Japan, including fresh fish, rice, sake, shochu (a Japanese spirit), and seasonings. The approach to ingredients remains the same as ever. In fact, they can now bring in an even greater variety of ingredients, thanks to their growing number of customers. Mr. Cheng’s creative touches are added throughout the seasonal menu items that rotate in and out every day. The devotion to selecting ingredients here is absolute, with an emphasis on providing a sense of the season, whether it’s the time of year for matsutake mushrooms or female snow crab. Ingredient news and pictures are sent out from Mr. Cheng’s personal WeChat (a social media platform that is hugely popular in China) account, so WeChat users can get the latest info on the sushi here anytime. The photos of crab and other fresh seafood that are sent out every day will arouse viewers’ appetites.

The number of customers he serves every day has grown, but Mr. Cheng’s artisanal approach remains unchanged. For the guests who make their way to his restaurants today, he and his staff will once again choose the best fresh fish and steadily prepare delicious dishes.

“鱼银”是北京的人气寿司店“海老寿”的老板程世儒先生开的第二家店。https://www.tasteofjapan.jp/restaurants/detail/2522这次的店开在一处日本料理云集之地的路边。可容纳食客数量是海老寿的一倍,也深得老顾客的喜爱。店里有36席,4个包间。虽然2017年6月才开业,但早已一派盛况。

店内装修还是和海老寿一样以吧台为主。很多客人喜欢在吧台上和程先生聊天。桌位和包厢都采用了简洁的设计,充满高级感和安静的氛围。

程先生店里的鲜鱼、大米、日本酒、烧酒、还有调味料等都是从日本进口的。对于食材的重视程度依然如故。不过由于食客增加了,反而可以采购更多种类的食材。每日更换的应季菜单都是由程先生精心准备的。程先生非常重视“时令”感,比如他会考虑现在是吃松蕈的时节了,又或者马上就到吃雪蟹的时候了,在食材的选择上可以说是尽善尽美。程先生会每天在自己的微信上发布食材照片,有微信的朋友可以随时获取最新的资料信息。每天发布的蟹和新鲜的鱼贝类也是吊足了观看者的胃口。

虽然每天接待的客人都在增加,带着匠人气质的程先生的态度却始终如一。今天也一样,依然只是为到店的客人挑选鲜鱼,孜孜不倦地烹饪着美食。

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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.