Odo Ryotei (Sanmonya Branch)
日料 · ⭐ 4.6
2nd Floor, Beijing Viceroy International Hotel, No. 2, Beisanhuan East Road, Zuojiazhuang Subdistrict
Dishes
Today's Special Sushi PlatterToday's special sashimi platter features fresh slices of fish, including salmon, tuna, sea bream, scallop, and sweet shrimp. Expertly prepared and arranged to preserve original flavor and freshness.
Scallop SashimiFresh scallops are cleaned and prepared, then sliced thin or kept whole for raw consumption, typically served with soy sauce, wasabi, or lemon juice.- Dungeness Crab with Vinegar-Infused Perilla GelFresh pine crab with vinegar jelly and perilla leaves: steamed pine crab meat served on a gelatinous base made from perilla leaf vinegar, offering a refreshing layered taste. Emphasis on freshness and temperature control highlights the sweet crab flavor and aromatic perilla.
Sea Urchin SushiSea urchin sushi is a Japanese dish made primarily with fresh sea urchin and sushi rice. Form the sushi rice into appropriately sized balls, place fresh sea urchin on top, and serve with a small amount of wasabi and soy sauce.
Sea Urchin NapoleonSea Urchin Napoleon is a delicate dish made primarily with fresh sea urchin, cream, and layered puff pastry, offering a rich and delicious taste.
Sweet Shrimp and Scallop SashimiFresh sweet shrimp, large scallops, and Arctic abalone sliced and served raw, offering a naturally sweet and smooth texture that preserves the original seafood flavor.
Grilled Wagyu BeefGrilled wagyu is a dish featuring premium wagyu beef, grilled over charcoal to achieve a crispy exterior and juicy interior. Minimal seasoning, such as salt or simple marinades, is used to enhance flavor.
Perilla Sea Urchin TempuraSuzu Sea Urchin Tempura is a Japanese fried dish featuring fresh sea urchin as the main ingredient and perilla leaves as a complement. During preparation, the sea urchin and perilla leaves are gently wrapped together, dipped in a specially prepared tempura batter, and then deep-fried in hot oil until golden and crispy. The finished dish has a crisp exterior and tender interior, with the rich flavor of sea urchin blending harmoniously with the refreshing aroma of perilla leaves, creating a uniquely distinctive taste.
Red CrabSteamed or boiled fresh hairy crabs, seasoned with ginger and scallions to enhance flavor. Some recipes add yellow wine and soy sauce for a more delicious taste.
Bluefin Tuna BellyBluefin tuna belly is the fatty abdominal part of the bluefin tuna, cleaned and cut into pieces for raw consumption or low-temperature cooking, commonly used in Japanese sashimi or sushi.
Bluefin Tuna Belly Scallion Hand RollBluefin tuna belly with scallions, wrapped in rice paper to make a hand roll. Main ingredients are bluefin tuna belly and scallions, made by wrapping the ingredients in rice paper.
Super Seafood RiceSuper seafood rice is based on rice, with shrimp, squid, clams, mussels and other seafood, mixed with onions, carrots, green peas, cooked by stir-frying or steaming.
Soft-Cooked Abalone with CaviarSoft-cooked abalone with caviar is an elegant seafood dish, mainly made of abalone and caviar. The abalone is gently cooked to maintain its tender texture, paired with rich caviar for a delicious flavor.
Shizuoka Honeydew and Okayama Sunny King GrapeA fruit platter featuring Shizuoka honeydew melon and Okayama's 'Seiou' grapes, served fresh with melon slices or cubes and seedless grapes, no additional seasonings.
Foie Gras SushiFoie 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.