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Song Japanese Cuisine

日料 · ⭐ 4.5

Unit 101, Floor 1, Building 4, Yard No.1, Dehui Road

Dishes

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  M12 Australian Wagyu Tenderloin

  Premium Australian Wagyu beef (M12 grade) grilled after simple marination. Tender with even fat distribution, rich flavor. Retains natural beef essence, slightly charred outside, juicy inside.
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  Sashimi

  Sashimi is a dish primarily made with fresh raw fish slices, typically served with condiments such as wasabi and soy sauce. The preparation is simple—just slice the raw fish thinly and arrange it on a plate for immediate enjoyment, preserving the original freshness and flavor of the fish.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Wagyu Steak

  Wagyu steak uses premium wagyu beef, marinated and then pan-seared. Typically served with a crispy exterior and tender interior, seasoned simply with olive oil, butter, and black pepper.
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  Japanese Pork Bone Ramen

  Japanese pork bone ramen features a rich, creamy broth made from long-simmered pork bones, topped with barbecued pork, soft-boiled egg, bamboo shoots, seaweed, and green onions. The thin straight noodles blend perfectly with the flavorful broth.
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  Avocado Salad with Japanese Dressing

  Avocado salad with Japanese dressing features avocado as the main ingredient, mixed with lettuce, cherry tomatoes, and cucumber. Tossed with a dressing made from soy sauce, rice vinegar, sesame oil, and a touch of sugar. Chill before serving.
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  Grilled Salmon Head

  Grilled salmon head dish made with salmon head, marinated and charcoal-grilled. Rich in oil, the skin becomes crispy while the inside stays tender, preserving the fish's natural flavor.
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  Grilled Live Eel

  Grilled live eel is made from fresh live eel, which is cleaned and scored on the surface to allow for better flavor absorption. The eel is marinated in a special sauce for a period of time, then grilled over charcoal until the skin is fragrant and crispy while the flesh remains tender. It can be served with rice or vegetables.
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  Tempura Tiger Shrimp

  Tempura of fresh tiger shrimp, coated in a batter of flour, egg, and water, then gently fried at low temperature for a crispy exterior. The cooking process preserves the shrimp's tender texture, resulting in a golden color and crunchy consistency.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a dish primarily made with goose liver. Fresh goose liver is sliced and pan-fried on a hot iron plate, resulting in a crispy exterior and a delicate, tender interior. A small amount of butter, red wine, or sauce is typically added during cooking to enhance the flavor.
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  Fish Leaping Eagle Flying Sushi

  Fish Jumping Eagle Sushi features fresh raw fish and premium rice, with cucumber and avocado as accompaniments, wrapped in seaweed into a roll or hand-pressed form. Raw fish is placed on seasoned rice, other ingredients added, then sliced and served.
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  Butter-Roasted Mushrooms

  Butter-roasted mushrooms are made with fresh mushrooms, seasoned with butter, garlic, salt, and black pepper, then baked until tender with a slightly charred surface.

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