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Yun Xiang Omakase (Huacheng Branch)

日料 · ⭐ 4.8

No. 1 Huanle Avenue, OCT Harbour OCT Harbour PLUS (Time Tower, adjacent tower to Zhu Rou Po Restaurant)

Dishes

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  Kombu Steamed Abalone

  Abalone steamed with kombu, resulting in a tender and flavorful dish with a naturally rich broth.
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  Songshu Mushroom

  A prized wild edible mushroom, matsutake is primarily made from fresh specimens, cleaned and directly cooked. Common methods include stir-frying, simmering in soup, or pairing with meat to preserve its natural flavor.
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  Cherry Blossom Wood-Smoked Seafood Cup

  Fresh shrimp, scallops, and squid are gently smoked with cherry blossom wood, served in a cup with seasonal vegetables for a delicate, aromatic flavor.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Grilled Eel

  Grilled eel dish made by marinating fresh eel and roasting it over charcoal, resulting in a crispy skin and tender flesh, often served with a sweet-savory sauce.
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  Chawanmushi

  Chawanmushi is a traditional Japanese steamed egg custard made primarily from eggs, shrimp, and mushrooms. The egg mixture is combined with ingredients, poured into small tea bowls, and steamed until tender. It has a delicate texture and is rich in nutrition.
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  Red Meat

  A dish made from fresh fish, typically steamed or pan-fried, highlighting its natural flavor and tender texture.
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  Tuna Belly

  Tuna belly is the fattiest part of the tuna's abdomen, finely sliced and served raw or lightly marinated to preserve its natural oils and delicate texture, commonly used for sashimi or sushi.

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