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Yemumu Teppanyaki Cuisine

日料 · ⭐ 4.5

No. 106, Xiangzhu Garden, No. 29 Nongxuan Road (opposite the West Gate of Donghai Garden Phase I)

Dishes

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  Ten-Compartment Bento

  A ten-compartment bento contains rice and ten different small dishes, each compartment holding one ingredient. Common items include stir-fried meat, fried egg, pickled vegetables, tofu, fish balls, and greens, prepared by steaming, boiling, stir-frying, or frying. Balanced nutrition and convenient for carrying and eating.
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  Matcha Pudding

  A dessert made from milk, gelatin, and matcha powder, offering a smooth texture and rich green tea flavor.
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  Matcha Pudding

  Matcha panna cotta is a dessert made primarily with matcha powder, milk, sugar, whipped cream, and eggs. Mix the ingredients thoroughly, strain the mixture, pour it into molds, and bake at low temperature in an oven until set.
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  Kelp Crab Custard

  A delicate Japanese dish made with fresh kelp crab meat and eggs, steamed to a silky texture with a rich crab flavor.
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  Premium Seafood Cup

  A refined dish featuring fresh shrimp, squid, and scallops steamed in a special sauce, offering a delicate and savory taste.
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  Foie Gras

  Foie gras is a luxury dish made from duck or goose liver, cured and cooked by pan-searing or baking. Typically seasoned with salt, pepper, and brandy, then slowly cooked at low heat to achieve a slightly crispy exterior and a smooth, tender interior.
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  Seared Left Mouth Fish and Abalone Sushi

  A sushi dish featuring seared left mouth fish and tender abalone, wrapped in rice and seaweed for a fresh, savory bite.
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  Grilled Beef Tongue

  A dish made by grilling beef tongue after marinating, resulting in a tender and flavorful texture with a smoky aroma.
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  Rong Luo Pot Clear Soup

  A clear soup made with fresh snails and seasonings, slowly simmered in a pot for a delicate, savory flavor.
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  Honey Melon Matcha Pudding

  Honey melon matcha pudding is made with fresh honeydew melon and matcha powder, combined with milk, sugar, and gelatin. It has a smooth texture with a refreshing sweetness from the melon and a subtle bitter aroma from the matcha, best served chilled.
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  Ten-piece Hand-Pressed Sushi at Yonemoto's Table

  A Japanese dish featuring ten hand-formed sushi pieces made with fresh fish and seasoned rice, served at the table.
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  Frost-Season Wagyu Thick Burn

  Premium frost-season Wagyu beef slow-braised to perfection, offering tender texture and rich umami flavor.

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