The interior of the restaurant is very exquisite. It can be seen that the area of each floor is not large. The first floor is a bar. There are occasionally 2 dazes facing the road. The only seat on this floor. The second and third floors are the restaurant area. There is an outdoor terrace on the fourth floor. Sitting in spring and autumn. It should be quite pleasant to eat here. A narrow staircase runs through it. It's all here. The restaurant uses a lot of small objects to do the embellishment. Some green plants. Some dolls. Some carefully designed bottles. The combination of bottle caps makes it look more homey because the chef is old. The board is an authentic Japanese. Generally, the boss personally fights the knife, so he has infiltrated a lot of Japanese elements in his dishes. Heavy ingredients are basically from the local ingredients of Japan. The taste has been long and long. Instead, a distinctive Japanese-style French meal of salmon roasted eggplant has been formed. Zitata with red crab Smoky love scallops full fat salmon grilled eggplant plus red crab and caviar blend rich taste, clear layered refreshing not greasy small salmon with scallops small salmon fried with scallops from Hokkaido with scallop sauce and mountain pepper flavor mayonnaise guess this mouth How will it feel? Hokkaido's sea urchin rice is a must. It is a fried fresh abalone. How to staple food is A3 Niu Xiaoxi cold with black truffle season vegetables. Finally, I will have a dessert. Is it perfect? It is really a bit of a Western food in Japan because all the dishes are self-cooked. Hands of people, so if there are many people, the waiting time will be relatively long. Of course, there is no chef at all. The overall feeling is good. The environment service taste is online. The price is not very expensive. It is recommended.

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