The lights are dim at night, and I will brush the brunch menu during the day next time. After all, in addition to my friends saying that it is delicious, I really like the environment. There are very few a la carte dishes, so two people ordered two 980, and added a pre-food and a dessert. Calculated more than 1,000 per capita, I think this price/performance ratio will not be value-for-money, but it is OK, but later I heard from friends that after I doubled the star, I would have a high price/performance ratio. ▹ I like the two pre-dinner snacks before the meal. The truffle cheese ball is simmered in the outside, and the masurira cheese is matched with black truffles, which are rich and mellow. The other one is very refreshing, the bottom is thin and crisp, the seaweed is under the vinegar juice, and the sweet and sour and crispy. The bread is very soft, and the truffle butter and onion butter are also two more. ▹ Raw oysters, orange jelly, fat and full oysters, with orange jelly and pickled red onions, there are refreshing oysters below, smooth and juicy, it is a "rich" feeling. ▹ Chicken, caviar chicken is thin and not woody, tender and chewy, mixed with fermented sour cream and sesame seeds, with caviar and crispy Argentine asparagus, and then poured into the asparagus juice after serving. The whole is very refreshing but rich in taste. ▹ yellow 𫚕 fish, peach, whipped cream This is a la carte outside the set, from the table to the entrance is amazing enough. Peach slices and smoked yellow 𫚕 fish fillets are folded into flowers, fish meat is tender and rich, with a subtle smoky aroma, the sprinkled peach slices are soft and crisp, superimposed with fresh sweet and juicy novelty taste. There is a light cream with zero sweetness below to add a soft and delicate fragrance. And the radish mud, beautiful and delicious. If the dish is anthropomorphized, this dish really reminds me of Shirley, the sweet and lovely girl with the peach. ▹ duck liver and cherry sauce duck liver are just fried, the surface is thin and crisp, the oil inside is tender, and the sour and sweet cherry sauce is very safe. However, there are large blood vessels in the duck liver that are not cleaned, and the air-dried foie gras fungus is also very tasteless.