日本料理人石原仁司在NHK拍摄的《职业人的作风》里说，“充分利用时令食材，更能让客人品味到季节的味道，每个人都会有关于味道的机记忆吧，在也许是嗅觉，也许是味觉，这些都能赋予料理更深刻的内容。” 关于日本食物味道的描述，在许多经典的电影里都有描写，《海街日记》里，三姐妹在每年初夏梅子成熟时，便会采摘青梅酿造梅酒。到了秋天，是秋刀鱼最肥美的季节，将新鲜的秋刀鱼，连同内脏一起烤制成盐烧秋刀鱼，就是小津安二郎电影里展现的“甜蜜与苦涩交织的波澜不惊”的生活真味。

如何在北京也能吃到最本真最精湛的日式料理，或许京旬可以成为你私人菜馆里的好去处。京旬位于东直门外大街百富怡大酒店一层，之所以说是可以进入你私人收藏的名单，是因为作为一个刚开业不久的的日料店，京旬一直有大隐隐于市的感觉，环境清幽，并没有一点嘈杂之气。同时，京旬的主厨欧阳四坪先生一直坚持“不时不食，因材施烹”的料理理念，在夏季京旬曾经在一次媒体餐叙上特别推出“水无月”会席，日本六月进入梅雨季节，几乎每天下雨，所以叫水无月，京旬利用日本长崎海鲜食材烹饪的山、河、海料理组合等菜品，在陶器酒影中展现着清凉与丰腴交织的味道。用餐时，来自日本的服务人员细心、周到、追求完美的的服务也给人带来一种美妙的体验，可以说不到京都也可以享受到绝佳的日式料理用餐品质。

Where can you eat the most authentic, exquisite Japanese dishes? Located on the first floor of Baifuyi Hotel Beijing, Kyoshun might just be the place. The reason for that is at the newly opened Japanese restaurant, there is always a feeling of seclusion, with its soothing environment and absence of noise. Meanwhile, Oyang Siping, chief chef of Kyoshun, persists with his cooking philosophy: Never eat foods that are not in the right season; cook foods in accordance with their texture and nature. At a summer media buffet dinner, Kyoshun launched a special kaiseki called minaduki. Japan’s rainy season begins in June, and it rains almost every day. This is why the kaiseki was named minaduki. Such delicacy combinations as Mountain, River and Ocean cooked by Kyoshun with seafood from Nagasaki, Japan, present an interwoven medley of dishes in pottery. Servers from Japan will bring diners a fabulous experience with their thoughtful, careful and nearly-perfect service. In other words, diners can enjoy first-rate Japanese cuisine of high quality without personally traveling to Kyoto. 

落雪纷纷，北风乍起时，在日本料理中感受季节变换，京旬在食单上有自己的推荐。譬如，在京旬看来，吃金枪鱼要吃来自津轻海峡的金枪鱼，因其出生在温暖的南方，在春夏之交时顺着暖流北上至津轻海峡，囤积出味道鲜美的脂肪。而鲍鱼作为日料中的常见食材，一席套餐中一定要有肥美弹嫩的酒蒸鲍陪伴，分量够大，吃下去回味弹牙，满足感倍增。

With snow falling and the north wind starting to blow, you can experience the change of seasons through Japanese cuisine. Kyoshun has its own specialty recommendations on the menu. For instance, Kyoshun believes the best tuna to eat is the tuna from Tsugaru Strait. Born in the warm south, the fish stock up delicious fat along the way up the strait between spring and summer. Abalone is a staple ingredient in Japanese cuisine; no Japanese meal is complete without a dish of fat, tender abalone steamed in wine. The serving is sufficient. Take a bite and the satisfying taste winds through your mouth.

铁板香柠南极冰鱼

Crocodile icefish with lemon in hot-plate

南极冰鱼是生长在深海零度以下无污染水域的鱼类，主要以南极虾为食。体内含有丰富的鱼脂肪，钙质含量丰富，营养价值高，很适合秋冬享用。

The crocodile icefish grows in the un-polluted deep sea, where the temperature is below 0 C, and feeds mainly on Antarctic shrimp. High in fat, calcium and nutrition, the crocodile icefish is highly recommended in both fall and winter seasons.

《樱桃小丸子》里友藏爷爷的俳句：“海胆的美味／怎会不心心念念／却只落得醋鲭伴。在很多人看来，鲭鱼似乎是平价食物的代言，然而实际上，无论是日本历史上还是现代，鲭花鱼的地位和价格都是在不断的波动中，既可化身平民餐桌治愈系，也是高级料理的重要食材。

Just as Maruko's grandpa said in the Japanese TV animation Chi bi Maruko, "I crave sea urchin so much but end up eating mackerel accompanied by vinegar." To many people, mackerel seems to be a typical symbol of cheap food. In fact, whether it's in Japanese history or contemporary Japan, mackerel’s standing and price have been in a state of flux. Mackerel can serve as either comfort food on the dining tables of ordinary people, or an important ingredient for sophisticated cuisine. 

牡丹虾刺身

Peony shrimp sashimi

京旬目前采用的“和食放题”的形式，也就是日本料理的自助形式，因为对于食物本身带给顾客难忘的体验有很高的要求，所以京旬的每到菜品都不会采用批量制作的方式等待上桌。食物即点即做，有条不紊地端到桌上，既可以像自助一样扶墙进、扶墙出，又不失日料尽善尽美的优雅精致。

Kyoshun now serves its food in the form of Tabehoudai, or Japanese buffet. To meet the high standards of customers expecting an unforgettable experience with the food itself, Kyoshun doesn't prepare its dishes in a batch and serve them all together. Dishes are prepared on-demand and served to tables in order. This way, customers can enjoy a big meal just like an ordinary buffet experience the elegance of Japanese cuisine at the same time.

而京旬推出的牡丹虾刺身让人十分难忘，顺滑和弹牙的口感在口中弹奏香甜交响曲的牡丹虾，堪称品味了“虾中之王”的真谛。而陪伴牡丹虾一起上桌的刺身拼盘，三文鱼、金枪鱼、海胆、北极贝，让人一下感受到了华丽的氛围。

The peony shrimp sashimi Kyoshun puts out is very impressive. The smooth texture of peony shrimp tastes like a sweet dreamy orchestra in your mouth, allowing you to savor the essence of the king of shrimp. Other sashimi dishes accompanying peony shrimp sashimi include salmon, tuna, sea urchin and arctic shellfish. These leave diners a feeling of luxury.

法式铁板鹅肝

French goose liver in hot-plate

这道法式铁板鹅肝绝对不能错过。欧洲人将鹅肝与鱼子酱、松露并列为“世界三大珍馐”。京旬的法式铁板鹅肝以传统铁板烧方式烹饪，调味简洁，佐以红酒山楂酱汁，绝对刺激你的味蕾。同时，鹅肝入口后的汁液四溢，它的丰腴口感真的是让整个口腔都能迷醉掉。

This French goose liver, or foie gras, in hot-plate is a must. Europeans rate goose liver, caviar and truffle as the world's top three delicacies. Seared in the traditional way, Kyoshun's foie gras thrills your taste buds using simple seasoning and wine sauce. From just one bite, your entire mouth becomes smitten with the juice and its flavor.

海鳗茶碗蒸配黑鱼籽酱

Steamed Moray with black caviar in teacup

秋冬之际的海鳗肥美诱人，补虚损，润肺，祛风通络，而黑鱼子酱口感更黏稠，风味更精致清扬。堪称完美组合。

Moray is deliciously fat in fall, and carries benefits like improving body weakness, moistening the lungs and relieving rheumatic pains, while black caviar is thick in taste and subtle in flavor. The two make a perfect combination.

阳光鲜活鲍鱼配鲍肝酱

Sunny fresh abalone with abalone liver sauce

这道煮鲍鱼的加热时间一般会在3小时以上，以便让鲍鱼的胶原蛋白尽可能多的转化为胶质，带来脱胎换骨的软嫩质感。

The cooking time for this dish is usually over 3 hours. It takes that long to transform the collagen protein into jelly, to offer a completely different texture of tenderness.

特别要提到的是，京旬的和食放题目前特别推出“冬季滋补”优惠团购价，在大众点评或美团团购，即可获得很大的优惠。午市团购原售价为298元/位，活动期间为198元/位。晚市原售价为298元/位的现在团购价为258元/位，原售价为398元/位的现在团购价368元/位，活动时间从2017年12月起，一直延续到2018年4月1日，可以说是非常适宜去体验的美好价格了。

Something worth mentioning is Kyoshun has launched a “winter nourishing season” special group offer for tabehoudai, or “all-you-can-eat”. You will get good discounts when purchasing the group offer on dianping.com or meituan.com. During the promotional period, which runs from early December to April 1, the group price for lunch changes to 198 yuan per person, down from the regular price of 298 per person; the group price for dinner changes to 368 yuan per person from 398 per person. The seasonal discounted prices are a good opportunity to give Kyoshun a try.

在京旬看来，“只是无止境地，精益求精，才是我们的生存之道，也期望京旬精致且又有人情味的日式料理，能够给你留下关于冬天的味道记忆。”

Kyoshun says, "The endless pursuit of perfection is the way we survive. Kyoshun hopes its exquisite and personal Japanese cuisine will leave you beautiful memories of fall flavor."

而京旬佐餐时的梅子酒也不可错过。经过4-5个月的时光累积，青梅的酸味渐渐渗入烧酒中，和朋友喝上一盅，会有“时光过的真快喔，一晃夏天已经过去好久了的”感慨。

Kyoshun's plum wine should not be missed, either. After four to five months' time, the sour taste of green plums gradually seeps into the liquor. You will get a feeling of "time flies, and summer has long gone" when you drink it with a friend.

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