UV Star Picking Journey Shanghai&#39;s only MI3🌟🌟🌟|||I finally checked out the famous Michelin Ultraviolet By Paul Pairet on 520. We booked today&#39;s meal in January. Such a hard-to-get restaurant has added to its mystery to me. The whole dining process took about 4 hours. We chose the uv8888 set meal. This was the first time I felt that I was not eating but enjoying an immersive musical experience~
The 20 dishes were divided into different themes. Each dish would be paired with a different scene, starting from the ocean civilization and gradually extending to the land civilization. During this period, you will feel different lighting, sound effects, aroma, temperature and various stage elements. Eating in such an environment is indeed unprecedented~
The service experience is also worth mentioning. 30 staff members served our 10 guests. They would serve the dishes to the rhythm of the music. Even the sound of introducing the dishes was started by 10 people at the same time and ended at the same time, which would not destroy the overall atmosphere at all. You can feel that they are serving customers with their heart~
This is my first time experiencing molecular cuisine. I can&rsquo;t wait to book a reservation for the next time. Wine lovers should also come. The overall Wine Pairing is also quite good. I wish everyone a happy 520❤️

Trip.Gourmet 2024

Ultraviolet by Paul Pairet

The ingredients are very fresh, the dishes are served quickly, and the portions are large. I hope that if I can stick to it, the business will be better! Not bad, not ...

Trip Gourmet Awards

No.16 of Fine Dining  in Shanghai

Best experience ever. The ambiance,  the service, the view and the food. Everything was impeccable. I had the best Lamb Shank of my life. Remember to make booking when you plan to go because they book out rather quick. I will definitely come back, I want to experience  all of the wonderfulness allover again.

One of the Top Fine Dining  in Shanghai

Shanghai Food | New Year&#39;s Eve Dinner at Mercato by JG, No. 3 on the Bund

Mercato by JG is one of my favorite Western restaurants in Shanghai. I have to say that in addition to the great view, the dishes are also stable and excellent.
The difficulty of booking a New Year&#39;s Eve dinner in Shanghai is beyond my imagination. It is almost impossible to book any Chinese restaurant a month in advance, so I can only switch to Western restaurants. Fortunately, my parents are reasonable and agree to this New Year&#39;s Eve dinner that &quot;elderly and children&quot; cannot participate in.
My old father arrived at the store at 5 o&#39;clock and got a window view seat. Thank him for letting the fancy advertisement of Citigroup Tower accompany us for dinner.
There are not many restaurants that can use the Dianping set meal on New Year&#39;s Eve, and this is one of them. A two-person meal is too little for three people, and a four-person meal is too much for three people. In line with the &quot;big New Year&quot; purpose of &quot;abundance every year&quot;, we ordered a 2k luxury four-person meal, so that I was full before the steak was served, and finally realized the theme of &quot;abundance every year&quot; with two takeaway boxes.
￼🌆Environment:
One of the best view restaurants in Shanghai, you can see the three-piece set and countdown lights throughout the meal.
￼💁Service:
The service fee is included in the set meal, which is considerate. The speed of serving the dishes is faster than expected (it is so fast that I am full immediately).
In terms of dishes, there are no disappointments as always.
🍕Signature ￼Black Truffle Pizza (228r) is a must for every table. You can only taste the aroma of truffles when you eat it while it is hot.
￼🥩Grilled Angus Ribeye Steak and Stir-fried Vegetables (968r) is medium rare. Whether it is paired with vanilla sauce or pepper &amp; salt, the meat is delicious. The portion is really large and you can&#39;t finish it.
￼🍣Porcini Salmon (258r) is medium rare and tastes just right. This way of eating is quite special for people who like sashimi.
￼🦞Italian lobster ravioli (228r) is much inferior to the other two main dishes, so there is no need to order them separately.
￼🥑Warm seafood salad with avocado, homemade ricotta cheese with cranberries, emperor fish sashimi with Italian chopped olives and dill, spicy tuna tartare with black olives, every appetizer was a plate, and the seasoning and ingredient quality control were very good.
🍮For desserts, tiramisu and Alfado coffee ice cream are ordinary in appearance, but generally not sweet and still edible. The three-layer tiramisu looks a bit fake.
￼🍹Mojito (group purchase 28r) Although the taste is nothing special, it is so pleasant to drink a cup with the beautiful scenery.
In general, if you want to find a western restaurant with a good environment and good taste, you can choose this one.

For the main course, I indulged in the Charred M9 Denver cut beef, a testament to the restaurant&#39;s commitment to quality and sustainability by primarily sourcing beef from Uruguay, where farming methods allow cattle to roam freely. This exceptional beef showcased a perfect balance of tenderness and bold flavors, expertly prepared to perfection. It was accompanied by an artichoke in three distinct textures: the heart of the artichoke at the base, a creamy artichoke blend in the middle, and crisp young leaves delicately deep-fried on top. This harmonious blend of flavors and textures resulted in a truly remarkable and memorable dish.

Pairing it with a tannic Piedmont wine, Accornero Bricco del Bosco 2013, enhanced the experience, with notes of red cherry, raspberry, strawberry jam, and sweet spices, culminating in impeccable balance and outstanding length.

Dessert arrived in the form of pumpkin cloves gelato with chestnut flower cream, red plum gel, and pumpkin seed crumble. This sweet creation offered delicate flavors with intriguing clove notes that lingered.

To conclude this extraordinary meal, I enjoyed a warm Illy espresso, accompanied by a selection of three Petit fours: mini macaroons with berry coulis, a fake pearl with Sicilian pistachio and raspberry insert, and a delightful chocolate praline with Tonka bean.

Overall, my experience at Otto e Mezzo Bombana was nothing short of fantastic. With its Two Michelin stars, this restaurant offers a culinary journey that combines Italian excellence with the enchantment of Shanghai&#39;s historical Rock Bund. My bill of 1700RMB was a testament to the quality and luxury that Otto e Mezzo Bombana delivers. It&#39;s a dining experience I won&#39;t soon forget.

No.13 of Fine Dining  in Shanghai

Enjoyed the set meal at Peace Hotel Chinese Restaurant and loved it. Great view, great service, great taste. Very satisfied! Hope to be the lucky one to enjoy the delicious view and service again.

I know that 102 will also talk about the four-handed joint between Master Xu and Master Yu of Wynn Palace. The very high famous scene really exciting me. This time I changed the new menu. On the first day, I must come to his house to make Foshan Ancient French Cantonese cuisine. This place you know one of the essence of Cantonese cuisine. Choose the best ingredients and attach various cooking skills. Although I haven&#39;t seen any big dishes, I am still very satisfied after a game. Say a few things that I like. ①|Jiang Vinegar Sea Balm ^ This is Sea Balm, but the eye-catching thing is the tantalizing color of the sugar heart egg above. I don&#39;t eat sugar. People with hearts and eggs look at the special ginger vinegar that is just right to combine the taste of sugar heart eggs. The small piece of ginger vegetables is really amazing. | Glass shrimp ball ^ Big 200 shrimp balls, how can you have a good taste? Semi-cooked approach taste Q-pop fresh and tender shrimps are transparent. It&#39;s delicious. ③|Dress burn abalone ^ Wow, this taste is really amazing. How many years have the skirt come from the skirt. Anyway, it is really big. It is the old method of slow boiling and the sticky abalone juice. The whole sauce is rich and fragrant. The aftertaste is endless. It suits my taste. It&#39;s absolutely perfect.

UV摘星之旅 上海唯一的米三🌟🌟🌟|||赶着520 我终于拔草了这家大名鼎鼎的米其林Ultraviolet By Paul Pairet我们大概是在1月的时候才订到了今天这一顿饭 如此一票难求的餐厅又增加了他对我的神秘感整个用餐过程在4小时左右 我们选择的是uv8888的套餐 这是我第一次感觉自己不是在吃饭而是像在欣赏一次沉浸式音乐剧的体验感～20道佳肴被划分为不同的主题 每一道菜会搭配不同的情景从海洋文明开始逐渐向陆地文明延伸 这期间的你会感受到不同的灯光 声效 香气 温度和各类舞台元素 在如此的环境中吃饭 确实是前所未有～在服务上的体验也是值得一提的 30位工作人员服务我们10位客人 他们会跟着音乐的节奏进行上菜 连介绍菜品的声音都是10个人同时开始 并在同一时间结束 完全不会破坏整体的氛围 可以感受到他们是用心在服务客人～第一次体验这样的分子料理 表示已经迫不及待想预约下一次了 爱品酒的宝宝也值得来 整体的Wine Pairing也是相当不错 祝大家520快乐❤️

上海餐厅的天花板，唯一一家米其林三星，多感官综合餐厅。沉浸式的用餐，长达5个小时一顿法餐。餐厅由厨师Paul Pairet构思15年,耗时3年筹备建立，每一道菜都经过了几个月甚至几年的斟酌、无数次的调试，能吃到的都是味蕾顶端的享受。每天只接待10位客人，并由35位成员提供用餐服务 用餐当晚在上海外滩18号M&amp; Mrs bund集合，乘坐专用的商务车前往餐厅,不接受直接前往，所以你不知道神秘的Ultraviolet到底在哪里。

The ceiling of the Shanghai restaurant, the only Michelin three-star, multi-sensory restaurant. Immersive dining, a French meal lasting up to 5 hours.

The restaurant was conceived by chef Paul Pairet for 15 years and took 3 years to prepare and establish. Every dish has been considered for several months or even years, and has been debugged countless times. What you can eat is the enjoyment of the top of the taste buds. Only 10 guests are received every day, and 35 members provide dining services. On the evening of the meal, gather at M&amp; Mrs bund, No. 18, The Bund, Shanghai, and take a special business car to the restaurant. Direct access is not accepted, so you don&rsquo;t know where the mysterious Ultraviolet is.

于和饭友打卡了我最期待的餐厅#Ultraviolet by Paul Pairet#原本以为会去吃这类20道法菜的都会是年轻情侣夫妇这类人群，没想到一共10人 单个人去尝试的占到了4位。可能是吃前看了不少点评，所以吃完当下没有惊艳的感觉。第二天再回味了一下整个体验流程，想想还是蛮赞蛮用心的～[哈哈] #

Yu and my friends checked in at the restaurant I was looking forward to the most #Ultraviolet by Paul Pairet# I originally thought that the people who would eat this kind of 20-course French cuisine would be young couples, but I didn&#39;t expect that 4 of the 10 people who tried it alone accounted for it. Maybe I read a lot of reviews before eating, so I didn&#39;t feel amazing after eating. The next day, I recalled the whole experience and thought it was pretty good and thoughtful~ [Haha] #

Ultraviolet by Paul Pairet, unvergesslicheinzigartiger Ort f&uuml;r einzigartige Momente jedes Jahr in Shanghai Ich bin immer mehr &uuml;berrascht ein Ort, den Sie nie vergessen werden Atemberaubender Ausblick ps. Es gibt keine Telefonnummer, Sie buchen und bezahlen online! wie ein Flugticket! auch per paypal!

Ultraviolet by Paul Pairet, an unforgettable unique place for unique moments every year in Shanghai I am increasingly surprised a place you will never forget Awesome view ps. There is no phone number, you book and pay online! like a flight ticket! also per paypal!

在邮件备注了无酒精饮料 无酒精的饮料真的很让人惊艳哦用酸甜的李子酒作为欢迎酒跟随着灯光 终于开始啦帕洛玛鸡尾酒 烟雾缭绕 水果伴随着跳跳糖在嘴里散发着水果味泰式水果酸奶 水果酸奶+香菜等 有总黑暗料理的感觉了巧克力派 鹅肝酱被包裹在巧克力中制成的巧克力派 涂抹的面包上 口感像面包又不想面包搭配当季水果：桃子汁一股清新的海风吹来 海水的味道好香呀再创生蚝 海盐冰霜+生蚝+鱼子酱 新鲜的生蚝带来的鲜甜真的是太幸福了让人记忆深刻的一道菜野茶奶油蟹 突然蟹钳的投影出现在桌上正山小种冰茶搭配威士忌的野茶有些苦涩无酒精饮料的有点瞬间体现出来了 无酒精的正山小种冰茶 茶汤醇香蟹肉的微甜对比强烈酒味 搭配的脆好好吃哟生鱼排薯条 刺身+芥末冰激凌 厚实的薯条+味增sauce最爱搭配的饮料啦 番茄薰衣草汁非常特别的好喝一股泥土和青草特有的清香松露炙烤汤汁面包 黑松露+吸饱汤汁的面包浓郁的黄油香味和黑松露特有的香气这次搭配的饮料是甘草茴香汁没有想象中那么重口味 很清淡 但仍然不是喜欢的口味格鲁耶尔芝士蛋饺 蛋黄混合芝士以及和牛汤炙烤过的面包蘸一些sauce吃 可惜有些吃不下了 本来还想吃一块面包呢法国洛依可泡面豪华版 自制泡面来咯椰子啫喱混入菌菇浓汤中 酸酸甜甜的汤+椰子 有些许东南亚的风情上半场结束啦intermission 来根西瓜棒冰清清口 顺便看下那个传说中被挂在卫生间的水晶吊灯再次进入则是另一番景象了the picnic主题胶冻黑鳕鱼 鳕鱼的口感和在冰岛吃到的鳕鱼差不多了 放置在饭盒中罐中鸡 用葡萄藤烟熏制作的鸡肉以及鸭肝 好美味呀依旧搭配番茄薰衣草汁叫化小牛腿 中东口味的小牛腿+芝麻酱茄子重口味中的小清新 孜然以及茴香迸发的口味高潮双重番茄马苏里拉奶酪 这一道的第一份吃的很郁闷 两份同样的食物 在番茄罗勒汁的化学作用下 一份咸一份甜 更爱第二份的甜味重返面包 同样的黑松露炙烤面包 这一道则是用焦糖做成了甜品 搭配榛果香槟 好喜欢呀白朗雪峰碗 menu上的最后一道甜品啦杏仁香橙水 冰爽小清新的饮料吃着&ldquo;雪峰&rdquo;真的仿佛置身于冰山中拿香槟休息一下&ldquo;breakfast&rdquo;开始啦一份&ldquo;煎蛋&rdquo;+水果茶+面包的甜品组合出现了最后在厨房中的体验也很欢乐喷烟的甜品 以及同行人的生日福利 冰激凌泡芙

The post noted that the non-alcoholic beverages are really amazing. Use sweet plum wine as a welcome wine and follow the lights. Finally, the Paloma cocktail is smoked. Fruits are accompanied by jumping sugar in the mouth. Fruit flavor Thai fruit yogurt fruit acid. Milk + coriander, etc. There is a total dark feeling of chocolate pie. Foie gras sauce is wrapped in chocolate. The chocolate pie is coated on the bread. The taste is like bread and I don&rsquo;t want to match the bread with seasonal fruits: peach juice is fresh and the sea breeze blows. The taste of the sea is so fragrant. Sea salt ice cream + oysters + caviar The fresh sweetness brought by the fresh oysters is really too happy. It is a memorable wild tea cream crab. Suddenly the projection of crab tongs appeared on the table. The wild tea with whisky was a bit bitter and non-alcoholic beverage. Come to the alcohol-free Zhengshan small ice tea tea soup mellow crab meat slightly sweet compared to strong wine flavor with crispy and delicious raw fish steak chips sashimi + mustard ice cream thick chips + flavored sauce favorite drink tomato lavender juice is very special and delicious a piece of earth and green Grass&#39;s unique fragrance truffles Roasted soup bread Black truffle + full soup bread rich butter flavor and black truffle unique aroma This time the drink is licorice fennel juice is not as heavy as expected, very light, but still not the favorite taste Gruyer cheese egg Egg yolk mixed cheese and beef soup baked bread some suce to eat unfortunately some can&#39;t eat I originally wanted to eat a piece of bread French Loy can instant noodles luxury version homemade instant noodles to coconut mixed with mushroom soup sour sweet soup + coconut some Southeast Asian The first half of the style is over intermission Come to the watermelon stick ice clear mouth. By the way, look at the crystal chandelier that was hung in the bathroom and enter again. It is another scene. The picnic theme jelly black salmon. The taste of the salmon is almost the same as the salmon eaten in Iceland. It is placed in the lunch box. Chicken in the jar with vine smoked chicken and duck liver is delicious, still with tomato lavender juice called calf legs Middle Eastern calf legs + sesame sauce eggplant heavy taste small fresh cumin and fennel climax taste climax double tomato masurira cheese this The first one of the Taos was very depressing. Two of the same foods were chemically affected by tomato basil juice. One salty one sweet. The second sweetness returned to the bread. The same black truffle toast. This one was made of caramel. With the fruit champagne. I really like it. Brown. The last dessert on the snow peak bowl menu, almonds, orange water, iced small and fresh drinks, eating &quot;snow peaks&quot;, it really seems to be in the iceberg, take champagne, rest, &quot;breakfast&quot;, start a &quot;omelet&quot; + fruit tea + bread dessert combination appeared, and the last experience in the kitchen was also very good. Happy smoke-smoke desserts and birthday benefits for fellow travelers, ice cream puffs.

满分。首先要感谢吴导持续安利我来吃，然后感谢吴导让我喝了双份的酒，现在虽然有些Hangover，然而这是极好的感觉，这样我就能不辜负赵经理的要求，不浮夸地认真写菜了，平静地安利赵经理陪我再来吃一次。首先，一句话概括这家店的一个特色，大厨变身大导演把他的理解和想象给视觉化了，让平凡的我们可以wow wow wow。（我是过渡段，接下来开始认真说菜品和酒）从等待到就餐到买单，这家店几乎无时不刻在提供适合的酒，所以，我建议（带个）酒量好的人来吃；因为菜量还是比较大的，所以建议（带个）饭量大的人来吃。昨天喝了几个比较有记忆点的酒，一支熟化了15年的香槟，梨香梨味，气泡细腻充足；一支Rhone Valley白酒（如图）的花香气扑鼻，和西班牙红虾的配合勾起了我对后续菜品的期待；有两支霞多丽，靠前一支很轻脆，靠后一支很丰富；有两支店内的精酿非常好喝，我tmd是一个不喝啤酒的人啊！！！昨天竟然还有Bourbon的（阿姆饭对波本的热爱至高无上）；番茄罗勒汁也算是要了我的狗命了，为了不忤逆大厨，我勉强皱眉抿了两口，我看周围的人都喝得很开心#大概我是十三点吧。昨天让我最惊艳的三个菜（这不表示其他是平淡的，嗯嗯嗯-我狂点头）西班牙红虾（又拿出来说啊，嗯）的体现方式也只能在这样的餐厅里合适了，如图，那个壳是一个仔细调过味的饼干，最金贵的脑变成了酱汁的一部分，虾肉细致又弹牙（写着 写着我留下了口水）海水冰霜（图五那个被我拍戆掉的照片）+海胆+干贝+海带把我的味蕾浸透在冰冷的深海去猎捕，充饥，让我无法把控我的食欲（这 好要啊 好要啊）Surf &amp;Turf是一个我大爱的传统，我能武断地说，凡是一家能把Surf &amp; Turf做好的店，都是好餐厅。这很复杂，大海和陆地的蛋白质的差异是非常大的，酱料的选择难，更不要说如何配酒了。因此，需要找到一个过渡元素。UV选择了鱿鱼来牵引牡蛎和鹅肝，我想到了小时候外公的拿手菜，墨鱼kao红烧肉#上海人都懂的。对不起，头重脚轻了，我需要全部重来一遍。据透露，6000和8888的套餐的差异是酒高级了很多，菜品暂时都还是UVC，8888里是有董佩里和拉图酒庄的（星星眼）

Full score. First of all, I would like to thank Wu Dao for continuing to eat Amway, and then thank Wu Dao for letting me drink double wine. Although there are some hangovers now, this is a great feeling, so that I can live up to the requirements of Manager Zhao and write the dishes without boasting. Quietly Amway Zhao accompanied me to eat again. First of all, a sentence summed up a feature of the store, the chef turned into a big director to visualize his understanding and imagination, so that ordinary we can wow wow wow. (I am in the transition period, and then I start to seriously talk about dishes and wine) From waiting to dining to paying the bill, this store is almost always providing suitable wine, so I suggest (bring a) good wine people to eat; because the amount of dishes is still relatively large, so it is recommended (bring a) large food people to eat. Yesterday, I drank a few more memorable wines, a ripe champagne for 15 years, pear-flavored pear, and the bubbles were delicate and sufficient; a Rhone Valley liquor (pictured) with a floral aroma, and the cooperation of Spanish red shrimps hooked my expectations for subsequent dishes; There are two Chardonnays, the front one is very crisp, the back one is very rich; there are two shops in the craft is very delicious, I tmd is a person who does not drink beer! ! ! Yesterday there was Bourbon (Amelia&#39;s love of bourbon is supreme); Tomato basil juice is also my dog&#39;s life, in order not to resist the chef, I barely frowned two mouths, I see people around me drinking very happy # I&#39;m probably 13 o&#39;clock. Yesterday, the three dishes that surprised me the most (this does not mean that the others are flat, um um - I nodded wildly) Spanish red shrimp (and take it out and say, um) can only be reflected in such a restaurant. As shown in the picture, the shell is a carefully adjusted biscuit, The most precious brain became part of the sauce, shrimp meat meticulous and bullet teeth (writing that I left mouth water) sea ice cream (picture 5, the photo I took of the licking off) + sea urchin + dried shells + kelp soaked my taste buds in the cold deep sea to hunt and feed their hunger, I can&#39;t control my appetite (this is good, good, good) Surf &amp; Turf is a tradition I love, I can say arbitrarily, every store that can make Surf &amp; Turf is a good restaurant. It&#39;s complicated, the difference between the sea and land proteins is very big, the choice of sauces is difficult, let alone how to serve wine. So a transition element needs to be found. UV chose salmon to pull oysters and foie gras. I thought of my grandfather&#39;s specialty dishes when I was a child, and the kooka kao braised pork #Shanghai people understand it. Sorry, I have a light head and feet, I need to do it all over again. It is revealed that the difference between the packages of 6000 and 8888 is that the wine is much higher, the dishes are still UVC for the time being, and there are Dong Perry and Latu wineries in 8888 (Star Eyes)

一辈子要体验一次，也只要体验一次的餐厅【上海的米其林和美食林三】【要去吗？】我的回答是肯定的。一辈子一定要去一次。作为全球第一个感官餐厅，在人人网还健在的年代，便火遍了留学生圈。过了5、6年，火得依旧。【值吗？】我的回答也是肯定的。不值！Chef Paul以前是香格里拉的主厨，后出来开了Mr &amp; Ms Bund，继而开了UV。味道和早期他别的餐厅别无他样。开业前期，主厨的老婆，一个印尼人，四处找客源，而今却摆出了大架子。没有了对食物精益求精的追求。味道就是中规中矩。不难吃，也谈不上惊艳。总之，这个味道不值付的人民币。【菜品&amp;8888的精选菜单】1. 包了Wine Pairing。如果你喝酒的话，应该会喜欢。包括了opus one 等顶级酒庄的酒。可以续杯。如果你是酒鬼，可能真的能喝回这个差价。但是我没有多爱和葡萄酒，订8888的套餐纯属零时起意，发现剩了空位就赶紧订上了。2. 菜，号称是集合了几个菜单的精华，但我吃后竟想不起任何一道菜。倒是presentation破让我记忆犹新。【Presentation】浸入式的presentation让我不禁想起了medialab的作品。BTW，medialab在东京也有一家自己的餐厅。作为一个视觉动物，不觉得摆盘有多美，但被它投影的视觉感官，真正的给震慑到了。【服务】总体还行。记忆犹新的是，最后发给你的一张类似证书的纪念单，上面写着你的名字和吃的日期。本来一件很有仪式感的事，被服务员极丑的字给破坏了&hellip;&hellip;和高大上的餐厅环境完全不符。

I have to experience once in a lifetime, and I only have to experience the restaurant once [Shanghai Michelin and Food Forest San] [Are you going?] My answer is yes. I must go once in a lifetime. As the world&#39;s first sensory restaurant, in the era of Renren.com, it has been a fire in the international student circle. After 5 or 6 years, the fire is still there. [Value?] My answer is also positive. Not worth it! Chef Paul was previously the chef of Shangri-La, and then came out and opened Mr &amp; Ms Bund, and then opened UV. The taste is different from other restaurants in the early days. In the early days of opening, the chef&#39;s wife, an Indonesian, looked for customers everywhere, and now shelves were placed. There is no pursuit of excellence in food. The taste is quite satisfactory. Not difficult to eat, not amazing. In short, this taste is not worth paying RMB. [Dishes &amp; 8888&#39;s selected menu] 1. Packed Wine Pairing. If you drink, you should like it. Including wines from top wineries such as opus one. You can refill your cup. If you are an alcoholic, you may really be able to drink back the difference. But I didn&#39;t love much wine and wine. The 8888 package was purely zero-hours. I quickly booked it when I found that there was room left. 2. The dish is said to be the essence of a few menus, but I can&#39;t think of any dish after eating. It&#39;s presentation Broken let me remember. [Presentation] The immersive presentation reminds me of the work of medialab. BTW, medialab also has its own restaurant in Tokyo. As a visual animal, I don&#39;t think how beautiful the plate is, but I am really shocked by the visual senses it projects. [Service] Overall it&#39;s okay. The memory is still fresh, and the last souvenir sheet sent to you is a similar certificate with your name and date of eating. Originally a very ritual thing, was destroyed by the waiter&#39;s ugly word... and the restaurant environment on the tall is completely inconsistent.

It&#39;&#39;s a really amazing, fantastic restaurant.这个预定非常的不容易的，一开始会觉得这个价格还是非常贵的， 但是进去之后会觉得真的是太值这个价钱。每道菜都是一个主题并且用餐的环境也会随之改变。具体细节不在剧透了希望大家自己去用心品尝。

It&#39;&#39;s a really amazing, fantastic restaurant. This reservation is very difficult. At first, I will feel that the price is still very expensive, but after I go in, I will feel that it is really worth the price. Each dish is a theme and the dining environment will change. The specific details are not in the drama, I hope everyone will taste it carefully.

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