MONOHINI by Zhe Huo
日料 · ⭐ 4.4
East Side of Lobby, Floor 1, Fuyi Fashion Hotel, No. 39 Maizidian West Street
Dishes
Miso Salmon Hot PotMiso Salmon Hot Pot features salmon as the main ingredient, combined with miso sauce and various ingredients, cooked at high temperature for quick stir-frying to preserve the original flavor of the ingredients.
Wagyu Char Siu Fried RiceWagyu char siu fried rice is made with high-quality wagyu beef and char siu, combined with rice, eggs, and scallions, and stir-fried at high heat for a rich and fragrant flavor.
Wagyu Charcuterie with Greek Yogurt Honey Red BeansWagyu char siu uses premium wagyu cuts, marinated and grilled to perfection—crispy outside, tender inside. Served with a sweet sauce made from Greek yogurt, honey, and red beans for a rich flavor.
SukiyakiSukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The method involves adding a sauce to a shallow iron pot, then sequentially adding ingredients to cook and eat them while simmering, often served with raw egg as a dipping sauce.
Mitsuba-Style Boiled SauryAfter cleaning, mackerel is simmered with sansho sauce made from sansho powder, soy sauce, sugar, and ginger, giving it a unique aroma and flavor. The fish absorbs the sauce's essence while staying tender.
Menthol Salmon Chicken Wings明太子鸡翅 is a dish made with chicken wings as the main ingredient, marinated and then pan-fried or deep-fried. Wings are typically marinated with soy sauce, cooking wine, garlic, and mixed with明太子 (cod roe) to give a rich caviar flavor. The finished dish has a golden color and a crispy exterior with tender interior.
Thick Beef Tongue with Chili and Eggplant PasteThick beef tongue with chili and eggplant paste is a Chinese sauce dish made mainly with beef tongue, chili, and eggplant. The beef tongue is tender after cooking, combined with roasted chili and eggplant, offering a rich and layered flavor.
Charcoal-Grilled Braised IntestinesCharcoal-grilled卤肥肠 features pork intestines cleaned and blanched, then slowly simmered in a secret sauce before being grilled over charcoal for a smoky flavor and slightly crispy surface. The result is tender yet chewy with rich taste.
Fried Shrimp CakeFried shrimp cakes are made from fresh shrimp, starch, eggs, and seasonings. Shrimp is minced and mixed with ingredients, then shaped into patties and deep-fried until golden and crispy.
Smoked Grilled Yellowtail SashimiFresh amberjack sliced, smoked and grilled to preserve its natural flavor, with a slightly charred surface and delicate texture.
Grilled Ox TongueGrilled beef tongue is a unique dish, primarily made with fresh beef tongue. After careful marination, the tongue is slowly roasted over charcoal until golden and crispy on the outside, with a fragrant charred crust and tender, delicate inner texture that preserves the meat's fine mouthfeel.
Pork EarPork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
Scallion Oil Spicy麻炭烤脆皮鸡腿Grilled thigh meat with a crispy skin and juicy interior, seasoned with scallion oil and numbing spice for a fragrant, spicy kick.
Crispy Mackerel with Perilla LeavesCrispy Mackerel with Perilla Leaves is a dish made with mackerel wrapped in perilla leaves and fried until crispy. The main ingredients are mackerel, perilla leaves, and seasonings, offering a crispy exterior and tender interior with a fresh flavor.- Tuna Vinegar KombuTuna vinegar kombu is a cold dish made with tuna and kombu. Tuna cubes are mixed with rehydrated kombu using vinegar, soy sauce, sugar, and other seasonings, then chilled for a short time before serving.
- Seabream Vinegar Gel with Kombu MarinatedGrilled sea bream marinated with vinegar gelée and kombu soak, blending umami from kombu and acidity of vinegar for a delicate texture and unique flavor.