Close

Shizi Yi · Omakase (Beijing Bo Ya International Hotel)

日料 · ⭐ 4.9

B1, Peking University Boya International Hotel, No. 127 Zhongguancun North Street

Dishes

• 

  5A Wagyu Beef

  5A Wagyu beef is made from premium Wagyu cattle, carefully portioned and cooked using low-temperature slow cooking or charcoal grilling to preserve the tenderness and juiciness of the meat. It is typically served with simple seasonings or a specially crafted sauce.
• 

  Sashimi Platter

  Sashimi 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.
• 

  Shrimp Tempura

  Tempura shrimp is a Japanese fried shrimp dish. Fresh large shrimp are peeled leaving the tails intact, then coated in a batter made from eggs, cold water, and cake flour before being deep-fried in hot oil until golden and crispy.
• 

  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
• 

  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
• 

  Seafood Matsutake Soup

  Seafood Matsutake Soup is made primarily with matsutake mushrooms and a variety of seafood such as shrimp, crab, and shellfish, carefully simmered to perfection. First, clean the seafood thoroughly and place it together with the matsutake mushrooms in a pot. Add an appropriate amount of water and slowly stew over low heat until the broth becomes rich and the freshness of the ingredients is fully infused into the soup.
• 

  Grilled Live Eel

  Grilled live eel is made from fresh, live eels that are professionally prepared and then grilled. The eel is slowly roasted over charcoal, resulting in a golden, crispy skin and tender, juicy meat inside. It is served with a specially crafted sauce, delivering a unique and delicious flavor.
• 

  铁板安格斯牛肉

  铁板安格斯牛肉选用优质安格斯牛肉，切成均匀薄片，经特制酱料腌制入味。烹饪时以高温铁板快速煎制，锁住肉汁，搭配彩椒、洋葱等蔬菜一同翻炒。牛肉口感鲜嫩多汁，带有铁板炙烤的独特焦香，酱汁咸鲜微甜，蔬菜清脆爽口，整体风味浓郁，是一道色香味俱全的热菜。
• 

  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.
• 

  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.
• 

  Foie Gras Chawanmushi

  Foie gras chawanmushi is a steamed dish primarily made with foie gras and eggs. The foie gras is finely chopped and mixed with beaten egg liquid, along with appropriate seasonings. The mixture is poured into tea bowls and steamed over water until set. The finished dish has a delicate, smooth texture with rich layers of flavor.

Reviews