The environment of the W Hotel Guangzhou Daoju Restaurant is very design. The entire restaurant is in a strong dark tone, but it is not depressing at all. Abstract artwork, chic dining tables and artistic lighting can be seen everywhere in the restaurant. The restaurant is divided into several areas, including the pre-dinner bar, sushi bar, clear bar, teppanyaki bar and garden area. Dining here is really pleasant~ The three-flavored salads are: Zhaoshi Australia special grain-fed beef cold salad, thin-cut and beef lettuce salad with sesame sauce, fried shrimp tempura salad with sweet onion sauce. The sauce of the grain-fed beef cold salad is classic and suitable for the public. The thin cut and the beef are hot and hot with boiling water, the meat is fresh and refreshing, and the taste is fresh. Tempura salad with sweet onion sauce is thick and not greasy, and the taste is strong. Five seasonal assorted ante-food platters will change according to the season, and strive to present different tastes. The exquisite, different shapes of small utensils are packed with five kinds of ante-food, the weight is just right. The five products in the season are: instant sesame tofu, crisp and delicious vinegar squid radish rolls, sweet and smooth pumpkin mousse, rich duck breast roasted onion rolls, soft and sweet fish liver. Special eight-pin sashimi platter imported from Japan, Norway and Canada, each piece is the essence! With a bite, you can fully appreciate the fresh and fat fish fillet, and the entrance is smooth. Prawn and sea urchin seaweed roll tempura platter tempura is the signature dish of Daoju restaurant. This dish is fresh grade raw sea urchin, wrapped in kelp slices, then glued to tempura, and fried at high temperature with 100% natural sesame oil. With deep-fried cooking methods, this dish is completely not greasy, tender in the outer and inner. The prawns freshly shipped that day were more meaty and elastic. Xijing roasted silver trout silver trout came from Canada. The pure black plate is exquisitely decorated with pale yellow fish, which makes people move their index fingers at a glance. The moment the fish fillet is amazing. The meat of the fish is delicate, tender and smooth, sweet and delicious. The fish skin of the salmon is moderately thick and elastic. Teppanyaki Australia Nine and Niu Xi Cold with special sesame sauce is accompanied by the rice chrysanthemum restaurant homemade sesame sauce, black garlic and pepper. After removing fat and tendon parts of the cow, cook them in teppanyaki. The uncooked degree makes the cow more juice. The creative hand-held sushi platter includes three sushi. They are: Australian snowflake and beef sushi, tuna belly sushi, foie gras caviar sushi. The rice in sushi is sweet and full, but the teeth are not sticky, making people chew more and more wanting to eat. Foie gras from a French brand company. Roast the sliced foie gras with a torch, and then serve with avocado, caviar and shimmering sauce. Hokkaido Seafood Soup This soup is rich in materials, using shrimp head as the base of the soup, add seafood such as scallops, salmon, and then add fish soup and white miso soup. The soup is rich in flavor, delicious and delicious. The idea for making the bowl of soup, says chef Mr Nakamura, is to combine Western and Japanese cuisine with soy milk latte with matcha ice cream coffee soy milk and matcha.