Chapter 17: Yoko Ezaki

Chapter 17: Yako Ezaki

The second venue was the “Golden Sands Hall” at the West Lake Four Seasons Hotel. Thanks to West Lake, the hotel was nestled within a garden, decorated in a traditional Chinese style.

Since Gao Yun had reserved the VIP room, which featured a private terrace overlooking a lotus pond, the atmosphere was completely different from the previous place’s high-altitude view of the river. Dining while leaning against the railing and admiring the garden’s beauty provided him with a very pleasant experience.

As for the dishes, Gao Yun couldn’t really distinguish which was better or worse; the so-called “must-eat-once-in-a-lifetime” reputation seemed overly exaggerated.

Daria, however, had a discerning palate and commented on every dish. In the end, she felt that in terms of flavor, it was indeed slightly superior to Royal Garden, but she questioned the service at Golden Sands, believing that the 15% service charge was not deserved.

The third venue was “Manshu Kaiseki Cuisine,” located within a resort in Hangzhou. The resort’s architecture and vegetation were completely different from those in the city, evoking a subtle Kyoto-like atmosphere.

The restaurant was situated in an independent courtyard, featuring Japanese-style rooms and a staggered dry landscape garden. It was a representative Japanese courtyard—quiet and compact.

As Gao Yun and Daria stepped inside, still some distance from the entrance, they saw a young woman in a light gray kimono kneeling by the door, holding the curtain aside. Another kimono-clad attendant noticed the approaching guests and immediately moved to the main entrance, then knelt with hands resting on her knees to welcome them.

“Irasshaimase,” she greeted softly.

The attendant must have been professionally trained; the Japanese welcome was neither too loud nor too soft—just right. It did not disturb the serene traditional garden atmosphere, yet was clear enough for the guests to hear.

Manshu had only six Japanese-style private rooms and one VIP room. Normally, reservations required at least three days in advance, but with the leverage of financial ability, Gao Yun not only shortened the wait time but also secured the VIP room.

Guided by a slightly plump, round-faced, rather cute attendant, they entered the room. After seating themselves on the tatami mats, Gao Yun took out his camera and, as usual, asked if photography was permitted while the attendant poured tea.

“Please wait a moment; I will ask,” the attendant said with some hesitation before bowing and stepping out.

At that moment, dusk was settling, and a gentle rain began to fall outside. Through the full-length glass window, the garden was faintly visible—lush green trees, rustic and exquisite, as beautiful as a freshly painted ink landscape. The raindrops falling from the eaves created a soft pattering sound, adding to the quiet elegance of the scene.

“Osu-sama shitsurei shimasu,” a voice said.

As soon as the words fell, someone slid the door open and entered, but it was not the round-faced attendant. Instead, it was a woman in her thirties wearing a light pink kimono embroidered with cherry blossoms. About 1.7 meters tall, with shoulder-length hair, her features resembled the actress Yuki Amami. Every movement radiated an elegant and mature charm.

She knelt down on the opposite side of the table, offering a gentle smile. “Hello, my name is Yako Ezaki. I am the manager of Manshu. May I ask if you intend to film videos for online release?”

“Yes, may we?” Gao Yun replied.

He had previously met a few Japanese women, but not deeply. They seemed no different from Chinese women. Today was the first time he encountered a Japanese woman with such a unique aura. He mused that this must be the legendary “Yamato Nadeshiko.” Influenced by her demeanor, he spoke more politely.

“If it’s not allowed, that’s fine—I don’t want to trouble you,” Gao Yun added.

Yako Ezaki smiled, “It’s okay, you may film. However, to maintain Manshu’s image, please allow me to assist you during your visit.”

“Oh, thank you very much. Arigatou gozaimasu,” Gao Yun said.

His limited Japanese vocabulary barely extended beyond this phrase and a few others like “Yoshi,” “Ojousan,” and “Baka yarou.”

Yako covered her mouth to smile. “Mr. Yun, your Japanese is very standard.”

“Just making a poor showing. Let me introduce—this is my girlfriend, Daria.”

Because of the private room reservation, Gao Yun had left his name and phone number, so it was no surprise when they called him by name.

While chatting, Gao Yun set up his camera on a tripod, positioning it at a suitable angle to start recording.

The restaurant offered four seasonal courses: Spring, Summer, Autumn, and Winter. Considering that summer had not officially arrived, both chose the spring menu.

The first appetizer was called “Mizukumo.” The large plate was garnished with green seaweed around the edges, with a small ceramic bowl nestled in the center.

Upon lifting the bowl’s lid, it revealed a soup with a base of seaweed, topped with a few miniature asparagus stalks.

Yako Ezaki explained, “Mizukumo, also known as dragon beard seaweed, is gathered at the bottom of the bowl, and when the clear broth is poured in, the dragon beard seaweed drifts like clouds. The surface is adorned with sea asparagus. This dish is eaten directly; it has a crisp texture and a sweet-and-sour, refreshing taste.”

The second dish was a delicately arranged cold platter comprising dried fish, firefly squid, kuruma shrimp, lemon tamagoyaki, and broad beans.

Yako instructed, “Please start with the dried fish, then proceed in this order: firefly squid, kuruma shrimp, broad beans, and finally the lemon tamagoyaki.”

The dried fish was crafted into triangular golden crackers, salty, savory, and crisp.

The shrimp, squid, and vegetables were all exquisitely fresh and sweet, each bite revealing the pure essence of the ingredients.

The entire lemon was hollowed out, filled with tamagoyaki. A spoonful tasted creamy and eggy, with a faint lemony tartness that was refreshing, perfectly cleansing the palate after the seafood.

Just after finishing the dishes, Yako handed them small bowls of liquor. “This is our house-made peach wine, very popular. Please try some.”

“Thank you,” Daria smiled, a lover of alcohol who had abstained all day. She raised her cup and clinked with Gao Yun. “Kanpai!”

“Kanpai!”

Gao Yun, as the designated driver, only sipped. Even so, he found himself liking the taste—a lightly sweet, clear and refreshing flavor, with mellow peach notes and a delicate aroma of wine.

Daria’s eyes sparkled. “Delicious!”

Though Gao Yun appreciated the wine, he left the rest to Daria, regretting not being able to drink more.

“Mr. Ezaki, may I purchase several bottles of this peach wine to take home for my family to try?”

“Because it’s house-brewed, production is limited, so it’s not for sale,” she replied.

Then Yako smiled and added, “But if your video turns out well, I can privately send you a few bottles. Just remember to cut out this part; otherwise, everyone will ask me to send wine.”

“All right!” Gao Yun nodded solemnly, bowing slightly. “Thank you very much. I will make sure to capture you and Manshu beautifully.”

“Su-ku-i!” Yako exclaimed, surprised by his gesture. “That bow looked like a samurai from the Sengoku period—so dignified and handsome.”

“Have you trained in kendo?” she asked.

“No, but I’ve practiced combat sports,” Gao Yun scratched his head and smiled. “Maybe it’s because I wear my hair in a ponytail; many friends say I look like a Japanese ronin.”

Yako shook her head earnestly. “You’re not a ronin; you’re a samurai—a daimyo!”

Daria laughed. “Yun, if you grow your hair longer, you really could pass for Yasuo.”

The meal consisted of eleven courses, from appetizers to dessert. After the first two dishes came “Isobe Ezo Abalone,” served over a base of yellow soybean puree and tofu. The abalone, imported from Japan, was especially tender and springy.

The next dish was “Six-Line Fish with Tide Sauce,” featuring a delicious broth and snow-white, tender fish meat, garnished with Japanese ginger to enhance the flavor.

The fifth dish was the star: “Tuna and Botan Shrimp Sashimi,” beautifully plated and melting on the tongue with a rich, dense texture.

The sixth dish was salt-grilled throat blackfish, firmer in texture than ordinary fish and possessing a unique aroma.

…

The meal lasted over two hours, mainly because the dishes were served slowly. Perhaps Manshu intended for guests to savor each dish at a leisurely pace.

Fortunately, Yako explained the ingredients, how to enjoy each dish, and their origins, occasionally chatting with them to keep the atmosphere lively and prevent the meal from dragging.

Before leaving, Yako added Gao Yun on WeChat, requesting him to send the edited video as soon as it was ready. She also noted his home address to arrange cold-chain logistics for the peach wine, ensuring it would not spoil.

(End of Chapter)