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Shinjou Japanese Cuisine (Kita-naka Branch)

日料 · ⭐ 4.6

2nd Floor, Building 5, Beiwangdongli, Beiwang Road, Yuefu Restaurant, 2nd Floor

Dishes

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  Nagoya-style Chicken Wings

  Nagoya-style chicken wings are a Japanese fried dish primarily made with chicken wings. The wings are first marinated to absorb flavor, then coated with a special batter or breadcrumbs before being deep-fried until golden and crispy.
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  Grilled Eel Wrapped Roll

  Tianyi eel roll features fresh eel wrapped around seasoned pork or shrimp filling, secured with bamboo skewers and steamed or pan-fried. The outer eel skin is firm while the inner filling is savory and rich in flavor.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Favorite Tuna Reverse Roll

  Tuna reverse roll made with fresh tuna, paired with lettuce, cucumber, and carrot. Wrapped in nori or seaweed, optionally coated with a thin layer of egg skin or rice paper. Fresh and crisp, arrange sliced ingredients neatly, roll up, and slice into bite-sized pieces.
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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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  Stir-Fried Beef Rice

  Stir-fried beef rice is made by stir-frying rice with sliced or shredded beef, onions, green peppers, and other vegetables. The beef is typically marinated with soy sauce and cooking wine before being mixed with the rice for a well-blended flavor.
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  Caramel Pudding

  Crème caramel is a dessert made primarily from eggs, milk, and sugar. The preparation involves heating sugar until it melts into caramel, pouring it into the bottom of a mold, then mixing milk with sugar and heating it before adding beaten eggs and stirring thoroughly. After filtering the mixture, it is poured into the mold containing the caramel and baked in an oven until set.
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  Crown Sashimi

  Crown Salmon Sashimi features fresh salmon as the main ingredient, meticulously sliced into paper-thin pieces using precise knife skills. Accompanied by a specially crafted sauce and garnished with fresh vegetables, it presents an elegant plating. This dish preserves the original freshness of the salmon, offering a tender texture that delights seafood enthusiasts.
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  Vegetarian Fish Roe Salmon Steak

  Vegetarian fish roe is the main ingredient in this dish, paired with salmon fillet. Sauté or roast together for a slightly crispy exterior and tender interior, preserving the texture of fish while adding the unique taste of vegetarian fish roe.
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  Quinoa Avocado Salad

  Quinoa avocado salad is made primarily with cooked quinoa and diced avocado, combined with fresh lettuce, tomatoes, cucumbers, and other vegetables. It is dressed with a simple sauce of olive oil and lemon juice, then mixed and ready to serve.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.

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