Very good, in terms of lunch set, it completely reaches the two-star level, and the rice three is not bad. And cheap. The ingredients are mostly on the peninsula, not particularly expensive, mainly good olive oil, ham, shrimp skin and so on. With silver foil, it is fun and does not cost money. The only thing that can be considered advanced is caviar, which is a little bit. The treatment of ingredients is relatively advanced. The water-based method uses two molecules, such as the opening oyster, made into a water package, and held on sea grass and sea grapes. The idea is very clear and interesting. The most flattering thing is that although there is a point of stepping, there is a correlation between bits, each small bit has a multi-level texture and taste, each is delicious separately, there is no risk chess, although it does not leave a very deep impression, but it is very happy when eating. No funny East-West integration, good. The service environment is very good, the chef came out to order food with a big stomach, there is no special flaw in the overall, recommended.