Jingan Kerry and Yantai Banqiao are the mainstay of French teppanyaki and Western food. The environment is very fashion. The restaurant is fresh in the refrigerator and there are wine cabinets in the refrigerator. It displays all the good wines neatly. The restaurant is close to the private side of the private dining room. It is a hand-painted flame goddess. It has a special sense of sorrow. It faces the teppanyaki cooking table and can watch the performance of the Teppanyaki master at a close distance. If you like, sit in front of the cooking table. It is very good to smell the meal. If you like quiet, there are also private rooms available. In order to choose a variety of lunches, ala carte, look at the menu, the variety of choice is really a lot. The appetizer is Parma ham, cantaloupe, fresh and salty + sweet combination must be appetizing, a lot of ham, thin slices, topped with the chef's special sauce, cantaloupe cut into small pieces, very sweet. The Atlantic Octopus oil vinegar salad, the octopus from the pure and pollution-free deep sea has been sliced, the vinaigrette with some vegetable salad, the taste is very refreshing, the sliced octopus is very elastic. Black truffle wild mushroom hot spring egg, the plate is particularly beautiful, and the Japanese-style utensils are exquisite and unique. The wild mushroom is spread around the hot spring egg. After the spa egg is poked with a small fork, the orange yolk yolk flows out and mixes together. Eat the unique scent of black truffles and the rhythm of the plate. Spanish tomato seafood soup, adding a warm soup is always very stomach, the tomato has not seen the trace, broken and blended in the soup, the acidity is just right, there is a big tiger shrimp, Fresh flesh!