Review

Three points platter: standard Japanese fore dishes, whether it is classic sweet spicy spicy snail slices, sour and sweet vinegar kelp buds, or mustard spicy enough mustard octaves, each dish is unreproachable, as an appetizer, whether it is taste or quantity is just right. Steaming of Matsutake soil bottle: The delicious mushroom soup, in addition to Matsutake, also put seafood mushrooms, mushrooms and other materials, overall is not bad. Roasted oysters and beef tongues: the two are served together as burnt objects, the plate is very exaggerated, the so-called "set up to be unaffordable". The taste and taste are quite satisfactory. French fried foie gras: the most creative of this table dish, it is very impressive. Unlike traditional western food, foie gras is placed on bread, the chef originalally pads foie gras on fried tofu, with sauce, fried tofu crispy and tender, its own fragrance and the mellowness of the sauce form just the right balance, if not the taste exposure, Maybe I thought that the two pieces in the mouth were foie gras. Tempura platter: quite satisfactory. The tempura taste of pumpkin and carrots is maintained in the right range, and the tempura coat also maintains a suitable crispy feeling. The disadvantage is that it is slightly greasy, and even if the soup is glazed, it is still not refreshing enough. Sushi: The plate is very delicate, and the size of the sushi itself has become a little mini. The taste and taste are relatively refreshing, but the size shrinks and it is still not addictive to eat. Xijing roasted salmon: the substitute for raw oyster stock, overall, is quite satisfactory, not only maintains the taste and taste of salmon, but also maintains the layered sense of fish without showing softness. Dessert: Coconut milk and cockroach, sweet taste will not make people feel tired and hairy, very refreshing, belongs to the more eye-catching dishes.

[Environment] Good environment, full of Japanese style, clean and tidy [Service] Service attitude is very good [Taste] Sashimi platter: Sashimi is very fresh, no ice residue assorted beef pot: a lot of ingredients, taste good.

[Environment] The environment is very elegant, very Japanese decoration, rich Japanese style [Service] The service is in place, the attitude is very good [Taste] Thickly cut salmon: the fish is fresh, it is very enjoyable to eat Xijing grilled salmon: the salmon is tender and delicate, and it tastes good!

The package is very large, two people are very full

The taste and service are very good, the price is also affordable

The environment is a classic Japanese-style decoration, retained for many years, and the persistence is very valuable. There are private rooms in the scattered seat, and the scattered seat area can host activities. The private room is large and spacious, and the floor-to-ceiling windows can enjoy the small garden outside. The menu paper uses Japanese imported paper. The big week chapter is only for you to experience the real Japanese taste. The bluefin tuna sashimi completely conquered me, and the sweet taste of the entrance really made me intoxicated. The roasted foie gras is extremely fat, with bread slices just to neutralize the greasy foie gras. Green tempura is made of spinach juice, refreshing and delicious, and I like the fragrance of vegetables very much. The best snowflake cattle, can eat the grease spray, and the thick beef together to conquer the whole scene, quickly CD!

[Environment] Gunandu Hotel on the 5th floor, old-fashioned Japanese decoration style, clean and tidy [Service] very warm, good attitude [Taste] Salmon rice set: good taste, set meal content is very rich, salad side dish glue sauce soup is more ordinary. Roasted sea fish: The meat is very chewy, and a whole fish is very good to eat.