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Four Leaves Sushi (Runkou Branch)

日料 · ⭐ 4.8

No. 2 South Kexueyuan Road, Rongke Information Center, Building A, 1st Floor, Room 103

Dishes

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  Wagyu Tofu Hot Pot

  Wagyu tofu hot pot features Wagyu beef as the main ingredient, paired with嫩 tofu, cabbage, mushrooms, and other ingredients. Thinly sliced Wagyu is cooked together with tofu in a pot, simmered slowly with dashi or water to make the beef tender and the tofu flavorful.
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  Four-Leaf Sashimi Platter

  The Four-Leaf Sashimi Platter mainly consists of fresh raw fish slices, commonly including salmon, tuna, sea bream, and scallop. After being finely sliced, the ingredients are artfully arranged on a plate. The ingredients remain in their original state without any heating process, only kept fresh by chilling, and served with wasabi and soy sauce as dipping sauces.
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  Tianxiang Sashimi Platter

  The Tianxiang Sashimi Platter mainly includes fresh raw fish slices such as salmon, tuna, and sea bream, accompanied by side dishes like cucumber slices, avocado, and radish strips. It is served with dipping sauces made from soy sauce, wasabi, and lemon juice. All ingredients are unheated and served sliced directly on the plate.
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  Whole Conger Eel

  Whole conger eel is a dish primarily made with whole conger eel as the main ingredient. Typically, the eel is cleaned and marinated before being pan-fried or grilled, resulting in a slightly charred exterior while keeping the inside tender and fresh. Some recipes include ginger slices and scallions to remove fishy odor and enhance flavor, and it can also be served with a sauce to further enrich the taste.
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  Best Sushi Platter

  The Best Sushi Platter includes various fresh sushi, such as salmon, tuna, shrimp, and eel, made with raw fish and rice vinegar, offering a delicious taste.
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  Matsutake Mushroom Soup

  Matsutake soup is made with the precious matsutake mushroom as the main ingredient, enhanced with chicken or lean meat for flavor. The preparation is simple: first simmer the meat to create a rich broth, then add sliced matsutake and gently stew over low heat to preserve its natural aroma. The soup has a clear color and a rich, smooth taste, making it an excellent choice for nourishment and health preservation.
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  Plum Wine

  Plum wine is a beverage made primarily from green plums and sugar, mixed and soaked with white liquor or sake. The fresh aroma of the green plums combines with the rich flavor of the alcohol to create a unique taste.
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  Boiled Baby Conch

  Boiled small conchs is a dish using fresh small conchs as the main ingredient. Cleaned conchs are boiled in water with ginger slices, green onions, and cooking wine until tender. Salt or other seasonings can be added according to taste while preserving the original flavor.
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  Grilled Tuna Belly Sushi

  Made with tuna belly as the main ingredient, marinated and then grilled, served as sushi with rice and seaweed. The grilling process creates a slightly charred surface while keeping the inside tender and flavorful, offering a rich texture.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Premium Bluefin Tuna Belly Sashimi

  Premium Bluefin Tuna Belly Sashimi is made from the finest belly portion of bluefin tuna, chilled at low temperatures and hand-sliced into thin pieces to preserve the natural texture and tender flavor of the fish, ready to eat without cooking.
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  Sirloin Steak

  Ribeye steak is made from the rib section of the cow, known as the loin meat, with a firm texture and evenly distributed fat. It is typically cooked by pan-searing, grilling, or charcoal roasting to retain its juices and original flavor, commonly found in Western cuisine.
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  Snowflake Beef Tongue

  Snowflake beef tongue is a dish primarily made with beef tongue. The tongue is cleaned, blanched, sliced, marinated with seasonings, and then cooked by stir-frying or stewing. The finished dish has a bright red color, a soft and tender texture, and a rich aroma.
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  Foie Gras Sushi

  Foie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.

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