With the economic growth, people gradually pursuit of high quality and beauty of life. For example, as life becomes far more refined than ever before in restaurant that only care about fresh ingredients, but also increasing emphasis on the appearance of the restaurant design, interior decorative arts, broadcasting their music and create the atmosphere. Restaurant aesthetics become more and more important. This study adopts the literature review of the restaurant aesthetics summarized and uses the Analytic Hierarchy Process method to analyze data. The researchers choose purposive sampling. A total of thirty-seven graduate students and part-time students were selected. According to the results, the contents of restaurant aesthetics can be divided into five dimensions, including sight, hearing, smell, touch and taste, which are so-called the five sense. Furthermore, we developed 20 indicators of the five senses, vision, listen, smell, touch, and taste for the restaurant aesthetics and discuss the prioritization orders of them. The result of this study shows restaurant managers should create atmosphere basis to provide customers with more high quality psychological value.