Familiar friends know that I am a Japanese ashes fan, rich color, reasonable matching, craftsman pride, so that Japanese food in the experience of delicious, but also become a feast of vision and taste. From Beijing to Shenzhen, the reason for quickly establishing prestige is actually very simple - the four leaves are currently one of the most fresh fish varieties in Shenzhen's high-end Japanese food market, the shortest transportation time, and the most tightly controlled Japanese food restaurants. And let fresh fish on the table in the shortest time, coupled with the appropriate cooking means, almost invincible. Based on this, the four leaves do not accept individual guests, need to make an appointment in advance, if it is a senior Japanese food lover, the four leaves must eat, can not go around. The natural color of the food itself is always the most effective catalyst for delicious food. A peony shrimp sashimi platter is rich in content, from live Arctic shellfish, peony shrimp to tuna, each texture, knife precision makes people have to taste carefully. Especially the shrimp, the vein is squeezed and the shrimp meat is intact, the shrimp shell at the tail is just right, and the shrimp head part shows the degree of freshness. The final dumpling dessert is also impressive. The original fruit is frozen and made a container, and then the corresponding taste content is brewed, twists and turns, and the afterglow is long.