Jixinhe is a high-end Japanese Restaurant hidden in the market. It"s hard to find the name and the name of the restaurant. Wang Sicong is a loyal fan here. The use of large area of wood materials makes the overall environment of the restaurant elegant and monotonous, which is a quiet place to taste food. The restaurant adopts omakase form, and the menu of the day is decided by the materials delivered on the same day. One of the biggest selling points in the store is the steady supply of rare ingredients, such as the auction grade purple sea urchin loved by the God of sushi, the cold lion fish produced in Fushan County, Japan, 5A grade and cattle. All of these are good goods that can be captured by the greedy eaters.

In Japan, it means "Edo sushi". It strictly abides by the rules, uses salting and ripening methods to deal with fish, and considers all aspects of details. It is only when the sushi is grasped that the sushi is made. Those who do not do any pretreatment, cut and hold are called sushi restaurants. It can be said that the style and positioning of the two stores are distinguished from each other in terms of naming. Most of them are high-end, while sushi is fresh with low price. In China, the name is more casual. Those who are improved or do not have pretreatment can use the word "Chui". However, several Japanese masters in the early days have low-key shop names called sushi. They are all real people, and they know that they can"t be counted as a restaurant. In terms of the advantages of food materials and rich food and wine, sushi is a weak link. With the gradual improvement of the standard over time, the pre-treatment of curing and ripening was started, and the hard injuries were eliminated one by one. The commissioning was more and more advanced. With the black pearl, the popularity was booming, and the progress was not slow.