Edo Banqueting · Japanese Cuisine · Yakiniku · Shabu-Shabu (Lido Branch)
日料 · ⭐ 4.7
Level 2, Yijin Hotel, No. 6, Fangyuan West Road
Dishes
Sashimi PlatterSashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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.
Seafood SaladSeafood salad is primarily made by mixing fresh seafood such as shrimp, crab meat, and squid with vegetables like lettuce, cucumber, and tomato, typically dressed with a salad dressing or vinaigrette. To prepare, cook or blanch the seafood, then cool it; prepare the vegetables by cutting them into pieces. Finally, combine all ingredients and season to taste.
Grilled Beef Short RibsGrilled beef short ribs are made from rib cuts, marinated and then roasted in an oven or over charcoal. Common marinades include soy sauce, cooking wine, garlic, ginger, and black pepper to enhance flavor. Proper temperature and time ensure a slightly charred exterior and juicy interior.
Caramelized Salmon Hand Roll SushiCaramelized salmon hand-pressed sushi features fresh salmon caramelized and shaped with seasoned rice, topped with sesame or seaweed flakes, lightly marinated or glazed with a touch of sugar and soy sauce.
Premium Sashimi for TwoDeluxe sashimi for two includes various raw fish such as salmon, tuna, sea bream, scallop, sweet shrimp, and squid. Freshly prepared and sliced, served with wasabi and soy sauce.
Tuna SashimiTuna sashimi primarily uses the tuna's back muscle, located in the middle section near the spine. This part has fine texture and moderate fat content, typically frozen and sliced before serving without heating.
Pan-Seared Foie GrasPan-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.
Snowflake BeefSnowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
Eel and Foie Gras Rice BowlEel and foie gras rice dish made with cooked eel and pan-seared foie gras over steamed rice, often enhanced with a sauce.
Black Truffle Sauce Steamed Yellow CroakerCleaned yellow croaker is marinated with black truffle sauce, then steamed. The black truffle sauce is the core seasoning, giving the dish a unique aroma.