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Jiang Pin Sushi & Sashimi (Yuexiu Xinghui Wenyu Branch)

日料 · ⭐ 3.7

Entrance of Phase I, Xinghui Wenyu, Mingzhi Street

Dishes

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  Salmon Trio

  A dish featuring salmon prepared in three ways—raw, smoked, and pan-seared—to offer diverse textures and flavors.
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  Medium Sushi Platter

  A medium-sized platter featuring a variety of fresh sushi rolls and nigiri, made with premium ingredients and served with wasabi and soy sauce.
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  Popular Grilled Sushi Platter

  Fresh fish slices and premium sushi rice grilled to perfection, served with a special sauce for a unique flavor.
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  California Roll

  A fusion sushi roll made with crab stick, avocado, cucumber, and rice, wrapped in seaweed and topped with sesame seeds and mayonnaise.
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  Pumpkin Egg Tart

  Pumpkin custard tart is made primarily with pumpkin puree, combined with eggs, milk, and sugar to form the filling, which is poured into a tart shell and baked. The tart shell is typically made from low-gluten flour, butter, and a small amount of sugar, resulting in a crisp texture after baking. Pumpkin puree provides a natural sweetness and smooth texture, blending with the egg-milk mixture to create a silky, tender filling.
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  Thick-cut Salmon Sashimi

  Thick-cut salmon sashimi features fresh salmon sliced thickly, served raw without heating, typically with soy sauce, wasabi, or lemon juice as dipping sauces.
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  Australian Beef and Onion Rice

  Australian beef and onions stir-fried with rice, creating a savory and satisfying dish.
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  Grilled Vinegar-Flavored Fish and Crab Stick Rice

  Grilled vinegar-flavored fish and crab sticks served over rice, with a tangy sauce for a balanced taste.
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  Grilled Fish Donburi

  Fresh fish grilled over charcoal and served over rice with a savory sauce and seasonal vegetables.
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  Grilled Salmon Sushi

  Fresh salmon slices grilled to perfection, served over seasoned rice and wrapped in seaweed, offering a rich, savory flavor with a tender, slightly charred texture.
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  Eel Sushi

  Eel sushi is made with fresh eel as the main ingredient, combined with seasoned rice and seaweed. First, the eel is grilled until crispy on the outside and tender on the inside, then placed on hand-formed seasoned rice, and finally wrapped in seaweed to form a complete sushi.

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