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Sakura Sakura Dinnosushi (Jingwei School Stop Branch)

日料 · ⭐ 3.9

No. 9 Anguo Street

Dishes

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  Salmon Medley

  A dish featuring fresh salmon combined with assorted vegetables, lightly cooked and tossed in a savory sauce for a balanced, healthy meal.
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  Milk-flavored Egg Roll

  A delicate dish made with eggs and milk, where beaten egg is cooked into thin sheets and rolled around a creamy milk filling, offering a smooth and rich flavor.
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  Hand-Pressed Salmon Two Pieces

  A Japanese dish made by hand-pressing fresh salmon into two pieces, lightly seasoned with mustard and soy sauce for a delicate, savory flavor.
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  Japanese Teriyaki Chicken Rice Bowl

  Japanese teriyaki chicken rice bowl features marinated thigh meat, pan-fried until golden and glazed with a sauce of soy sauce, mirin, and sugar for rich flavor and glossy finish. Served over rice with side vegetables like lettuce or carrot strips.
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  Cherry Blossom Roll

  Sakura rolls are a卷-shaped dish made primarily with fresh vegetables and seafood, typically featuring shredded purple cabbage, cucumber, carrot, and raw fish or shrimp, wrapped in rice paper and served with dipping sauce.
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  Special Sakura Roll

  A specialty roll made with fresh eel, cucumber, and crab stick, wrapped in rice paper and served with a special sauce. Refreshing and flavorful.
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  Sashimi Roll

  Fresh salmon slices wrapped around vegetables like cucumber and carrot, served with soy sauce or wasabi.
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  Crab Roe Roll

  A Chinese dish made by wrapping crab roe in thin dough and steaming it, resulting in a delicate and savory flavor.
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  Tuna Salad Roll

  Tuna salad roll is primarily made from tuna, lettuce, cucumber, carrot, and other ingredients. The tuna is mixed with mayonnaise and mustard sauce, then spread onto sushi nori, followed by shredded vegetables, rolled into a cylindrical shape and sliced. No high-temperature cooking is involved in the preparation process.
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  Enoki Mushroom Rolls

  Golden needle mushroom rolls are made by cleaning and removing the roots of golden needle mushrooms, then skewering them with bamboo or toothpicks. They are filled with minced meat, shrimp, carrot, or other fillings, rolled into cylinders, and steamed or pan-fried before serving.

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