A renowned Japanese cuisine restaurant originated in Shenzhen, Seiku has secured a place among gourmet circles. After establishing its Shanghai branch two years ago, it has finally made its way north to Beijing. The owner's relentless pursuit of the highest quality ingredients and dishes instills a sense of assurance in diners; one knows upon entering that no subpar dish will be served. Such is the allure of Seiku.
Lamdre, a plant-based restaurant in Beijing's bustling Sanlitun district, embraces an ambiance of tranquility through its symmetrical and minimalist design, creating an environment that embodies the Zen philosophy of purifying the mind and body. Distilling the essence of Japanese and Scandinavian design into a wabi-sabi aesthetic, combined with Chef Dai Jun's masterful plant-based dishes, the restaurant invites each guest to find inner peace and savour the bountiful gifts of nature.
Chef Li's cooking philosophy is rooted in Chinese ingredients and culinary culture, while also incorporating the essence of Western cuisine, injecting a fresh vitality and creativity into the ingredients. The variety of Chinese ingredients continues to expand, with seafood and various vegetables gradually elevating in quality.
Refer has all the qualities of a top-notch restaurant. With competence and confidence, Chef has insisted on doing a trifold menu that encompasses a vast range of ingredients, but each dish is dealt with utmost care and exquisite technique. The ability to combine perceptions, cooking skills and the art of plating with subtlety and elegance requires meticulous craftsmanship.
