After moving to Lujiazui, the top seafood restaurant in Shanghai, which was once located on Hongjing Road, has now become a cold and fresh restaurant, and there is no relationship between the two restaurants. Cold and fresh seafood is the main selling point, and it is the only sea fishing sashimi experience store in the magic capital.

The fresh, cold seafood comes from the South China Sea and is artificially deep-sea fished. Unlike traditional net-towed fishing, artificial fishing can be carried out to a depth of more than 100 meters for deep-sea fish, not just surface marine fish. Deep-sea fish have a longer growth cycle and a richer variety. Fresh and cold fresh has put a lot of effort into maintaining the freshness of the ingredients: the harvested seafood ingredients are bloodlet and cooled with sea ice to keep them fresh. The entire process takes a very short time, from the sea to the table in less than 48 hours.

There is a strong uncertainty about the richness of the dishes, and there is no guarantee of what kind of creatures will be caught today. Sea bream sashimi is one of the more common dishes, and its color is tender and red, and it is smooth and tender in the mouth. The restaurant offers a wide range of ingredients, including 18 kinds of salt alone, and salt from all over the world will make it difficult for those who are phobiased to choose again, so we recommend the French Whale brand fine sea salt, which has a moderate saltiness and a pure taste.

The cold and fresh dining environment is unique, the overall color tone is mainly brown, the walls and floors made of wooden planks, the solid wood table, and the relatively low ceiling will give customers the feeling of being in the middle of an ancient fishing boat. The service is meticulous, the waiter will explain the dishes and the use of ingredients in detail, and will also give pre-dinner snacks and after-dinner fruits.