The sushi restaurant on the second floor of Hilton was eaten twice. The lunch was an hour-long sushi buffet, which was very cost-effective. For dinner, the restaurant recommended the boutique Spring Festival set meal - the appetizer was pickled eggplant, local beer, the cold dish was a selection of sashimi platter, the hot dishes were steamed hairy crab, grilled Ise lobster with sea urchin, fried abalone with truffle sauce, and finally the eight-style selected sushi platter, shrimp, king crab, snow crab, sea urchin, tuna, whitebait, mantis shrimp, etc. The chef's skillful and exquisite skills were pleasing to the eye, and the ingredients were also selected by the chef from hundreds of seafood, which were fresh and exquisite, each with its own characteristics. The taste was really great, and it was also a skiing trip in Hokkaido, and a food trip.

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