[Shanghai] Shijian 石见
Shijian 石见 | Dianping
Address: 北京西路991号(近江宁路) – 991 Beijing West Rd near Jiangning Rd (静安区 Jing’an District)
Date visited: 2013.08 七夕
Total bill: ¥860 for two people (RMB¥380 set menu per person + drinks)
Will return: Yes
Shijian 石见 is a Japanese restaurant identified only by a small discrete sign by its door. They don’t want everyone to find this place, but we did (of course). For dinner, Shijian offers a 9-course (RMB¥280) or 10-course (RMB¥380) kaiseki set. Kaiseki is a series of small dishes served over multiple courses. A la carte is also available; however, there is no English menu and the servers are only versed in Chinese or Japanese. If you have specific preferences already in mind, they are happy to make recommendations (again, not in English). If all else fails, go with one of the kaiseki sets.
The door.
The sign.
The chef.
The financer.
The food.
Each course came out one by one; the servers were very attentive and served each course at a good pace. My one complaint was that I had to ask what each dish was every.single.time. There was a good balance of light and hearty dishes ranging from sashimi to tempura and we were definitely full by the end. The food is very good quality and I can only guess from the numerous Japanese patrons and minimal decor that it is decently authentic.
Sake (RMB¥75)
Course 1: Steamed egg with uni
Course 2: Clam and shiitake soup
Course 3: Hamachi (yellowtail) and akami (tuna) sashimi
Watched the chef prepare these (and other raw fish related dishes) from our prime seats at the counter.
Hamachi was very very good.
Course 4: Spanish mackerel wrapped in shitake
Tangy soup and spicy radish topping.
Course 5: Akami (tuna) and hirame (fluke) nigiri
The tuna was melt-in-your-mouth worthy but the fluke was slightly tough.
Course 6: Ebi (shrimp) cake with lotus
Nice combination of soft (shrimp cake) and crunchy (lotus).
Course 7: Ebi (shrimp) and kisu (Japanese whiting) Tempura
The tempura course was served with a side of salt for flavoring although the Japanese whiting did not need it. Lightly battered and tasted just right.
The leaf was so thin and crunchy!
Course 8: Meatball with daikon and mushroom
Course 9: Miso soup and shiitake rice
Course 10: Assorted fruits
