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Xiao Qiu Izakaya · Bistro (Sofa No.1 Courtyard Branch)

日料 · ⭐ 4.4

Shop 120, Building 20, Rongchuang Yihao Yuan, Qiyunshan Road

Dishes

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  Scallion Roast Chicken

  Scallion roast chicken features tender chicken marinated with scallions and roasted until golden, delivering a savory, aromatic dish.
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  Sashimi Oyster

  Sashimi oysters are a cold appetizer featuring fresh oysters cleaned and eaten raw to preserve their natural flavor, typically served with lemon juice, mustard, or soy sauce.
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  Mashed Potato with Soft-Boiled Egg

  A comforting dish of mashed potatoes topped with a soft-boiled egg, offering creamy texture and rich flavor in every bite.
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  Signature Beef Rice

  Our signature beef rice features tender slices of beef paired with a rich, savory sauce, perfectly blended with rice. The preparation involves carefully cooking the beef to maintain its tenderness, then drizzling it with a specially crafted sauce before serving it over steaming hot rice.
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  Signature Eel Rice Bowl

  Signature eel rice features fresh eel marinated and grilled to a crispy skin with tender meat, served over rice with a rich sauce made from soy sauce, sugar, and mirin, garnished with green onions or sesame seeds.
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  Norwegian Salmon Thick Cut

  Thick-cut Norwegian salmon gently poached then seared for a crispy exterior and tender interior, served with lemon butter or herb cream sauce.
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  Menthol Cod Roe Zucchini

  明太子西葫芦是一道以新鲜西葫芦和明太子为主要食材的菜品。制作方法简单，首先将西葫芦切片，然后涂抹上明太子，最后烤制至金黄香脆。
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  Plum and Perilla Chicken

  Plum and Perilla Chicken features chicken as the main ingredient, combined with plums and perilla leaves during cooking. After marinating, the chicken is stir-fried or braised, with plums providing a tangy flavor and perilla leaves adding a refreshing aroma, resulting in a uniquely flavored dish.
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  Grilled Chicken Cartilage

  Roasted chicken cartilage is a dish primarily made with chicken cartilage. To prepare it, the chicken cartilage is first marinated to absorb flavors, then placed on a grill and slowly roasted over medium heat until the surface turns golden brown and fills the air with aroma. Once cooked, the chicken cartilage has a crispy exterior and tender interior, offering a rich and layered texture.
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  Salt-Koji Mackerel

  Salt-kōji mackerel is made from mackerel marinated with salt and koji (fermented rice bran), then pan-fried. The fish is tender with a delicate salty-savory flavor and subtle fermented aroma.
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  Charcoal-Roasted Pineapple

  A sweet dish made by grilling fresh pineapple chunks over charcoal, resulting in a caramelized exterior and juicy, aromatic interior.
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  Charcoal-Grilled Beef Tendon

  A dish made from beef tendon, marinated and grilled over charcoal, resulting in a tender yet chewy texture with rich smoky flavor.
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  Fermented Tofu Steamed with Edamame

  Fermented tofu steamed with edamame, combining the unique aroma of fermented tofu with the fresh taste of young soybeans in a simple and flavorful dish.
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  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.

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