Close

Komahachi Japanese Cuisine

日料 · ⭐ 4.7

Shop A1075, Ground Floor, Zhongfu Plaza, No. 1 Zhongyun Road, Zhongcun Subdistrict (opposite Sanmao Performing Arts)

Dishes

• 

  Salmon Back Sashimi

  Fresh salmon fillet from the back is sliced thinly and served raw, highlighting its delicate texture and natural flavor, typically with wasabi and soy sauce.
• 

  Salmon Belly

  Salmon belly is the fatty abdominal section of salmon, characterized by an orange-red color and distinct marbling. It is typically lightly seasoned and then pan-seared or served raw to preserve its tender texture.
• 

  Sashimi Fresh Scallop and Foie Gras Roll

  Made from fresh scallops and premium foie gras, sliced and rolled together. Offers a tender, smooth texture with rich flavor layers and emphasis on natural ingredients.
• 

  Tempura

  Tempura is a Japanese fried dish made primarily with fresh seafood or vegetables, coated in a light batter and quickly fried in hot oil until golden and crispy. The preparation emphasizes precise control of oil temperature to preserve the original flavor of the ingredients.
• 

  Beef Short Ribs

  Ribeye steak comes from the rib section of the cow, usually with some fat and connective tissue, resulting in a tender texture. It's commonly prepared by braising, grilling, or pan-searing to enhance flavor and achieve a soft, juicy texture.
• 

  Thinly Sliced Beef Stir-Fry

  A dish of thinly sliced beef stir-fried quickly with aromatics, resulting in a tender and savory flavor.
• 

  Pork Bone Ramen

  Pork bone ramen is based on a rich broth made by simmering pork bones for a long time, resulting in a creamy white soup with a distinctive aroma. The noodles are typically thin and straight, offering a smooth and chewy texture when cooked. Common toppings include barbecued pork (chashu), green onions, corn kernels, and seaweed, which add layers of flavor and texture.
• 

  Pan-Seared Foie Gras

  Pan-seared foie gras is a dish primarily made with goose liver. Fresh goose liver is sliced and pan-fried on a hot iron plate, resulting in a crispy exterior and a delicate, tender interior. A small amount of butter, red wine, or sauce is typically added during cooking to enhance the flavor.
• 

  Pan-Seared Cod

  Pan-seared cod is a dish featuring cod as its main ingredient. After marinating, the cod is pan-fried until golden brown, with a crispy exterior and tender, juicy flesh inside. It can be served simply with basic seasonings.
• 

  Mango California Roll

  A sushi roll featuring fresh mango, crab stick, and avocado, wrapped in rice and seaweed, offering a sweet and refreshing taste.
• 

  Koma Hachi Avocado Salad

  A refreshing salad featuring fresh avocado, mixed greens, and vegetables, dressed with a special sauce.
• 

  Foie Gras Sushi

  Foie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.

Reviews