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Nagi

日料 · ⭐

No. 1368 Binjiang Avenue

Dishes

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  Geoduck Sushi

  Fresh Arctic scallops are used as the main ingredient in this sushi, paired with seasoned rice and seaweed. Sliced scallops are placed on hand-formed rice and wrapped in seaweed to create a roll or hand-pressed sushi. No additional seasonings are added to highlight the natural flavor of the ingredients.
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  Bamboo-Clamped Fish with Nori Sauce

  A dish of fresh fish grilled in bamboo skewers, served with a savory nori sauce for a delicate balance of flavors.
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  Sea Urchin Tuna Hand Roll

  Fresh sea urchin and tuna hand roll wrapped in nori with sushi rice, offering a delicate and savory taste.
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  Roasted Ginkgo Nuts

  Roasted ginkgo nuts are made using ginkgo seeds as the main ingredient. After removing the shell and core, the seeds are mixed with oil or a little seasoning and roasted in an oven or over charcoal until slightly golden and tender. Minimal seasoning is used to highlight the nut's natural fragrance and crisp texture.
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  Roasted Pigeon Neck

  A dish made by roasting pigeon necks after marinating, resulting in tender meat and rich flavor, often served with a special sauce.
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  Pistachio Custard Parfait

  A delicate dessert made with eggs, milk, and pistachio paste, gently cooked to a silky custard texture, topped with crushed pistachios for a sweet and nutty finish.
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  Gazing Fish with Winter Bamboo Shoots

  A Chinese dish featuring fresh gazing fish steamed with tender winter bamboo shoots, offering a delicate balance of flavors and textures.
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  Red Crab Caviar

  Fresh red crab meat paired with premium caviar, offering a rich and delicate flavor in a chilled presentation.
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  White Shrimp

  A dish made with fresh river shrimp steamed with ginger, scallions, and garlic, resulting in a tender and naturally flavorful seafood delicacy.
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  Filet

  Filet mignon is beef from the tenderloin, known for its tenderness and low fat content. Typically cooked by pan-searing, grilling, or stir-frying to preserve its natural flavor.
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  Monkfish Liver with Two Kinds of Taro

  Monkfish liver with two kinds of taro is a dish made primarily with monkfish liver and two types of taro, stir-fried or steamed. The texture is tender, and the flavor is light.
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  Duck Breast Noodles

  Duck breast noodles feature tender duck breast meat and handmade noodles, cooked using pan-searing and stewing methods for a rich, savory flavor.

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