No matter which angle to choose, if the Japanese-style iron plate roast in Beijing ranks in the top three, the water promenade must be on the list. The essence of Japanese-style iron plate roast is to put fresh ingredients directly on the hot iron plate to bake, through the high-heat iron plate quickly mature to retain its own nutrition and taste. Because the ingredients cannot be processed in advance, the taste of Japanese-style iron plate burning depends largely on the quality of the raw materials. The most satisfying thing about the Lishui Corridor is the ingredients here. The foie gras tastes delicate and sweet, the outside is tender, and the bread is fat and not greasy. Even my person who doesn't like fatty things is in love with the fragrantness of this foie gras. Vietnamese tiger shrimp meat Q is strong, sprinkled with a thin layer of salt, it is perfect without dip. The scallops are full, the meat is fat and full, slightly sweet, and the ingredients are really fresh. In addition, salmon is fresh, salmon and tuna sashimi are several levels higher than the average Japanese restaurant, once a friend who did Norwegian seafood import trade told me that the salmon and salmon in this restaurant are directly supplied by Norway, and the quality is really different. Before the table, the waiter will also take the whole root of the big mushroom into the room to show us, confirm the size is right, then wash and cook, the freshness of the ingredients can be seen. The fly in the ointment is that the soul of Japanese-style teppanyaki is beef, and compared to these seafood, the restaurant's recommended Australian grain-fed beef-eye is slightly disappointing. The chef first cut the fat and fried the oil, and then quickly fried the lean meat. The fire was well grasped, but the entrance felt that the fiber was a bit thick. Maybe I didn't choose the meat that suits my taste. The last order of Australia and cattle was really unable to eat, so I retired. The restaurant had a good attitude in this regard. The dessert didn't want to eat it, but the restaurant had flame ice cream, which was quite fresh, so I ordered it. The dessert itself can't be said to be too amazing, but the flame quickly roasted the ice cream surface, the entrance was just right, and the form was like a flash show, which was a bit interesting. Because I drove, I didn't drink. In fact, I should drink a little wine to match beef, which may feel more refreshing. After turning over the wine list, there are many choices of red wine. The restaurant also has several packages, which match vegetables, seafood, beef, staple food and wine. The price is good. People who try it for the first time can try the package and add one or two a la carte dishes. The environment and service of the restaurant are better. The only thing that needs to be reminded is that there are very few small private rooms for 2-3 people. If you don't book in advance, you may have to go to the six-person private room and other customers to fight for a table. For this high-end restaurant, this is a little dissatisfied. So, if you want to eat, or book in advance, you may face the embarrassment of the table.