Four Leaves is a well-known Japanese restaurant in Beijing, which has been open for more than 10 years since 2004, and has maintained a good reputation for stable products. Siye currently has four branches in Beijing and two in Shenzhen.
When Hanaden and Tong Sushi had not yet appeared, the four leaves were the representative of Beijing's high-end Japanese cuisine. Dong Keping, a food consultant of "A Bite of China", once commented that the sushi eaten in Four Leaves is the best sushi I have ever tasted. In 2016, Four Leaves won two awards: Sushi Restaurant of the Year and Asian Fine Dining Restaurant of the Year by that's Beijing. It is also a Japanese restaurant with a high star appearance rate.
Yotsuha's seafood is sourced by experienced Japanese people, and its seafood comes from the Japanese fish market and from all over the world. High-end ingredients such as bluefin tuna, Japanese alfonsino (spring only), large horse mackerel, hairy crab, Canadian live peony shrimp, Australian natural raw abalone, and premium caviar are all gathered here. In fact, to evaluate whether the seafood in a Japanese restaurant is fresh, the most important thing is to look at shellfish products, because fish can generally be frozen and chilled to keep it in good taste, but shellfish aquatic products must be guaranteed to be alive before being served on the table, and can not be frozen, and the shellfish after freezing is not only not fresh, but also very affects the taste. Eating seafood at Four Leaves is a safe place.
The four-leaf kaiseki course, which focuses on seafood and sushi, has two stalls of 800 or 1,500 yuan, and you can also order a la carte, and there are many top-quality ingredients on the menu, so the price is high, so it is high per capita. For this reason, we recommend the kaiseki course for individuals or two people, as there are a variety of dishes and you can enjoy different types of seafood dishes. Each of Yotsuba's four branches has Japanese chefs, and customers rate the chefs of each branch highly.
All of Yotsuba's stores maintain the same Japanese style, and on this basis, each has its own characteristics. Among them, the Lido store has the best environment, close to the Liangma River, and has a private room with a natural water feature. The Lufthansa restaurant has two eight-seat bars, one near the iron plate and the other to the sushi making station; The Zhongguancun store is a new store, with a more spacious store area and a more reasonable restaurant design; The Sanlitun store has an inherent geographical advantage, so it is also the most popular among several branches. The four-leaf restaurant is designed with tatami mats, and the floor is heated in winter, which is more comfortable, and there is an entrance at the entrance, and slippers are required to enter the restaurant. However, there is no need to worry about the smell of others' feet affecting your appetite, and the restaurant is equipped with a high-power air purifier that can purify the air and eliminate odors.
However, with the increase of the number of four-leaf branches, the difficulty of management has increased, and the negative evaluation of the four-leaf from the ingredients and service has increased. There are also a considerable number of diners who have high expectations, which will have a certain impact on the dining experience.
In 2017, Yotsuha Sushi also opened a new restaurant called Manyo Seafood Robatayaki, which is a new izakaya as its own sub-brand, and has attracted much attention since its opening. The dining atmosphere and consumption in Manyo are more affordable, and you can enjoy good robatayaki and Wagyu dishes for about 300 yuan per person.
