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Cloud Iron Plate

日料 · ⭐ 4.5

6th Floor, Xiushui Street, Chaoyang District

Dishes

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  Sashimi

  Sashimi is a dish primarily made with fresh raw fish slices, typically served with condiments such as wasabi and soy sauce. The preparation is simple—just slice the raw fish thinly and arrange it on a plate for immediate enjoyment, preserving the original freshness and flavor of the fish.
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  Abalone with Mexican Chili Sauce

  A combination of abalone and Mexican chili sauce, featuring fresh abalone blanched and marinated with homemade chili sauce, then gently cooked or pan-seared to achieve tender, flavorful results with rich sauce infusion.
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  Green Dragon Mustard Sauce

  A dish featuring small green dragon (a type of seafood, often sea urchin or similar bivalve) served with mustard sauce. Cleaned and eaten raw or briefly blanched, then drizzled with a sauce made from mustard, soy sauce, vinegar, and sugar. Refreshing and highlights the seafood's freshness and mustard's spiciness.
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  Norwegian Salmon

  Norwegian salmon is made primarily from fresh Norwegian salmon, typically marinated simply with ingredients such as lemon and olive oil, then cooked by grilling or pan-frying until golden and crispy, preserving the salmon's tender texture.
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  New Zealand Lobster

  New Zealand lobster is prepared with fresh lobster, typically steamed or blanched to preserve its natural flavor. Ginger slices and scallions are added during cooking to reduce fishiness and enhance aroma; some recipes use butter or garlic for richer taste. The meat is firm and delicious, with a delicate texture.
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  Boston Lobster with Marseille Seafood Sauce

  This dish features Boston lobster as the main ingredient, paired with fresh seafood like mussels, shrimp, and squid, seasoned with French seafood sauce. The lobster is cooked, diced, and simmered in a rich sauce made from tomatoes, onions, garlic, white wine, and herbs.
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  Foie Gras with Red Wine Sauce

  Foie gras with red wine sauce is a dish featuring pan-seared foie gras served with a rich red wine reduction made from红酒, onions, spices, and stock.
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  Deep-sea Cod with Sichuan Pepper and Green Pea Puree

  Sous-vide deep-sea cod fillet sliced and served with a pureed green pea base, topped with crushed Sichuan pepper for a unique flavor profile. The cod is tender, the pea puree smooth, and the Sichuan pepper adds a subtle numbing aroma.
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  Flame-grilled Filet Mignon

  Flame-seared filet mignon features premium filet, marinated and pan-seared to desired doneness, then flambéed with liquor at table to create a fragrant crust that enhances flavor.
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  Filet Mignon with Foie Gras

  Ribeye steak with foie gras is a Western dish featuring premium steak, typically tenderloin or sirloin, marinated and seared to desired doneness, paired with pan-fried foie gras that's golden outside and soft inside. Sliced foie gras is placed on the steak, then drizzled with a sauce made from red wine, black pepper, and butter.
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  Mushroom Soup

  Mushroom soup is made primarily from fresh mushrooms and适量 vegetables, carefully simmered to perfection. The broth is clear and bright, with the savory aroma of mushrooms perfectly blended with the freshness of vegetables. It has a delicate texture and is rich in nutrition.
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  Premium Sashimi Platter

  A luxurious assortment of raw fish including salmon, tuna, sea bream, scallop, and sweet shrimp, meticulously sliced and artfully arranged. Fresh ingredients are served unheated, seasoned simply with soy sauce, wasabi, or lemon juice.

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