The gurgling clear water, elegant stone lamps, and white flowers floating in the air, you can feel the elegant charm layer upon layer when you are in it, making your mood gradually calm and intoxicated.

There is no lobby in Kongchan, only four private rooms, each named after the season.

The designer cleverly created the landscape in the room, using detailed elements to highlight the theme of the year: the first green of spring, the flowing water of summer, the red maple of autumn and the bright moon, and the pine trees of winter reflect the white snow.

Just hearing the name makes people want to leave.

All decorations try to abandon modern elements and only recognize the value of nature and handicrafts.

For example, the kimono brocade wall hanging is made of only solid wood tables with mortise and tenon joints. The hand-made Tang paper on the wall comes from the Tang paper family, and the entire solid wood beam is used instead of the cement beam. It can be said to be extremely luxurious nowadays.

The famous Japanese chef Naruhito, who has 40 years of experience in kaiseki cuisine, did not design the menu. In his opinion, this is a disrespect for the ingredients and a lack of care for the guests.

Kaiseki cuisine attaches great importance to the acquisition of ingredients. It pays attention to what ingredients are eaten in season and what cooking techniques should be used.

Even the cooking water must be imported from the Neon Suzuka Mountains to better extract the deliciousness of the ingredients.

Most of Kongchan's ingredients are flown to Shanghai from Neon three times a week, so guests must make a reservation in advance so that the chef can arrange dishes based on the ingredients available that day and handwrite them on the Japanese paper menu according to traditional customs.

Each menu can become a unique souvenir for guests and bring long-lasting memories.

Don't ask Gao Bin why he knows so well, ask him because he has delivered goods to Kong Chan!

In the private room, Lao Ge and his wife have arrived, but Lao Liu has not arrived yet.

"Sister-in-law, I haven't seen you for a long time." Gao Bin stepped forward to say hello.

"Xiao Gao, I have to thank you. Our old Ge is in a good mood recently, thanks to the publicity plan you designed." Mrs. Ge is slightly fat, but very blessed. She smiles like a Maitreya Buddha and is very happy.<

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"Isn't that what you should do? Sister-in-law, don't be polite to me. I asked you to take care of your child's kindergarten before, but I didn't even thank you."

"That's nothing, it's just a matter of words." Mrs. Ge said openly.

"Okay, sit down quickly, we are all our own people, don't be polite, come and go politely, it's boring." Lao Ge said.

"Yes, this is your girlfriend?" Mrs. Ge looked at Wang Manni, who was slightly embarrassed.

She subconsciously looked at Gao Bin, not knowing how to answer.

"Yes, my girlfriend's name is Wang Manni."

"Manni, this is Lao Ge and my sister-in-law."

Wang Manni is in sales, and her vision and reaction are basic qualities. She immediately put on a perfect smile:

"Mr. Ge, hello, sister-in-law."

"Hey, hello, come here, sister, sit here with me. Today the men are on one side and the women are on the other. No one will be delayed."

Gao Bin let go of his hand, gave Wang Manni a look, and asked her to sit over.

And he himself was sitting next to Lao Ge:

"Where's Lao Liu?"

"I just made a call and sent my children to a tutoring class. I was stuck in traffic. It's okay."

"Oh."

"By the way, there's good news. Mr. Lin has sent someone to contact us."

Gao Bin was overjoyed:

"Really?"

"Just this afternoon."

"Have you negotiated the price?"

"As you said before, stretch it first, don't rush."

"Yes, hold on, let's talk slowly."

Across the way, Mrs. Ge was holding Wang Manni's hand and gossiping.

"Sister, you are so beautiful."

"Sister-in-law, you are so good at complimenting others. I am just an ordinary person."

"You are still an ordinary person, and you can become a star. I watched TV and there was a female star who looked very similar to you. What was her name? She was Brother Hu's ex-girlfriend!"

Wang Manni smiled slightly:

"I don't know much about it. I don't usually pay attention to the entertainment industry."

"Okay, then how did you and Xiao Gao get together? They are such a perfect match."

Wang Manni didn't understand the situation and didn't dare to speak nonsense, so she could only vaguely say:

"We also met at work, it was fate."

"Yes, Lao Ge and I are destined to be together. We are also destined to be together."

The topics discussed by Gao Bin and Lao Ge mainly focused on work.

"Your publicity plan is very effective. I'll sign a contract later and outsource the publicity for the next few years to you. I just want to clean up the company's old sticks. This is an opportunity."

How can you not make money by delivering it to your door:

"I have no problem. I expect to start financing by the end of the year. Do you want to take a share?"

"I have to participate in one share, mainly because I invest in you."

"Haha, thank you very much. I'll save it for you in advance."

"Xiao Gao, I will directly lead the investment, so don't look for outsiders." Lao Ge said domineeringly.

When that ghost house is sold, the cash flow on his hands will definitely be at the level of a big boss, and he is qualified to say this.

Gao Bin thought for a moment:

"I release up to 25%."

"I took it all."

Gao Bin was helpless:

"If you charge them all, it will not be conducive to the next financing."

"You want to go public?"

"It's not impossible."

"Then just 15%, no more."

"Okay, then it's 15%. You'll have to estimate a high price for me then."

"Those are all trivial matters. Your small workshop can support you for 10 to 20 million yuan, so this little money is nothing."

Gao Bin was helpless, but he had to face the fact that his company was indeed a small workshop.

After chatting for about ten minutes, Lao Liu arrived late with his wife.

"Oh, I'm sorry to keep you waiting."

"Mr. Liu, you are late for a while and you have to drink three drinks as a penalty." Mrs. Ge joked.

"No problem, I'll drink 30 cups too!"

This is the first time I have met Lao Liu's daughter-in-law Gao Bin. She is a very quiet woman. She is not pretty and her hands are rough. At first glance, she looks like a housewife who takes care of the housework herself.

After greeting each other, the chef started to prepare the dishes.

After all, food is the focus today.

The feeling of spring spreads from the branches and flowers, and the first appetizer is delicately presented in front of you, just like a spring flowerbed, colorful and well-proportioned.

The vinegared radish salmon roll, lily, broad beans, soy sauce-boiled octopus, firefly squid, miso winter bamboo shoots mixed with salamander snails are delicately presented, with a faint floral aroma. The three-flavored fish wrapped in vinegared radish is an instant appetizer, and you can taste the spirit of spring in one bite.

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Next, place the jelly sea urchin and salmon roe on the green lawn. The jewel-like sea urchin and salmon roe blend into each other and sparkle.

The extremely fresh ingredients are presented through simple preparation, restoring the experience closest to the original taste of the ingredients. The salmon roe is huge and plump, and the combination with the fresh and sweet sea urchin is simply unforgettable.

When the bowl is served, the aroma of green beans fills the air.

The green tone of the delicate green bean tofu exudes a strong spring atmosphere. The combination of the delicate tofu and the nutritious green beans is amazing in your mouth.

Fresh and delicious sashimi is the core of an authentic kaiseki meal.

The high-grade deep-sea fish golden snapper with firm, delicate and sweet meat, moderate oil, soft and glutinous ink fish, plump and sweet tuna and low-temperature wagyu that tightly locks in nutrition, each one is intoxicating and unforgettable!

Then, a butterfly fluttered its wings on the white plate, and Wagyu beef tongue was placed on the plate with spring vegetables. Behind the good looks, there are also delicious moments.

Wagyu beef tongue is rich in fat, melts in your mouth, and retains its original texture after cooking.

It has a mild taste and overflowing layers of juice. The delicious molecules dance on the tip of the tongue, teasing every nerve in the mouth.

After that, there is the ceremonial Shiokamaki Miso Cod, which is served in an oversized "Spring Festival" pot. You can use a mallet to break it open to find the Cod inside!

When you open the auspicious Shiogamayaki, a huge piece of silver cod appears in the basin, and a lot of good luck will follow.
To be continued...