The restaurant&#39;s architecture was originally an old warehouse in the 1950s, and the menu here is always new. The chef values the relationship between food and nature, and the menu changes according to the seasonal seasons, so that people can feel the surprise of different seasons every time they come. A wide variety of dining rooms are spread throughout the house, providing a unique dining environment for a wide range of dishes.

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The restaurant launched more than 100 thanksgiving buffets per capita on the day of the event. This buffet has a total of about 20 rich dishes and desserts, including French bread baskets, vegetable salads, melon ham platters, caviar hot spring eggs, sashimi platters, New Zealand oysters, snow crab feet, cheese butter lobster, Hungarian yak stew, vanilla slow roast turkey, etc. Also prepared a freshly cut lamb chops, Angus Valley-fed Western cold steak and holiday cocktails for each person, the price is super high! There is a flower shop on the top of the mountain in the corner of the restaurant! Countless flowers are competing. The store also carries out handmade creative experience courses related to flowers, hoping to learn one or two.

餐厅的建筑原是1950年代的老仓库，而这里的菜单却总是推陈出新。主厨看重美食与自然的关系，菜单会根据时令季节做出变化，让人每次来都能感受到不同季节的惊喜。各种各样的餐室遍布整个房子，为各式菜肴提供独特的用餐环境。

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