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Yan Xi Japanese Cuisine · Bluefin Tuna · Sashimi · Sushi (Wenlin Branch)

日料 · ⭐ 4.2

No. 51 Wenhua Lane

Dishes

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  Thick Egg Eel Rice

  A rice bowl featuring thick egg omelet wrapped around sweet and savory eel, topped with a rich sauce for a satisfying meal.
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  Signature Foie Gras Pot

  A signature dish featuring premium foie gras simmered with vegetables and a secret broth, offering rich, smooth texture and deep aroma.
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  Men-Tai-ko Baked Button Mushrooms

  Button mushrooms baked with men-tai-ko and cheese, offering a savory and rich flavor.
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  Juicy Lantern

  Explosive yolk lantern is a dish made primarily with eggs and shrimp, mixed together and steamed to create a semi-transparent texture with a flowing liquid center, offering a delicate and tender taste.
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  Perilla Lemon Shrimp

  Fresh shrimp stir-fried with perilla leaves and lemon slices, offering a refreshing and tangy flavor.
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  Cheese-Baked Shrimp

  Cheese-baked shrimp features large shrimp as the main ingredient, complemented by rich, creamy cheese and baked until golden and crispy. Each shrimp is generously coated with thick cheese that perfectly blends with the fresh flavor of the shrimp, creating an irresistible taste.
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  Lychee Pork Roll Bake

  Pork tenderloin wrapped around lychee fruit and baked until golden, offering a savory-sweet flavor combination.
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  Pork Egg Roll

  A Japanese dish made by wrapping pork slices around an egg roll, resulting in a tender and savory flavor, often served with soy or teriyaki sauce.
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  Golden Foie Gras Trio

  A refined dish featuring three preparations of premium foie gras: pan-seared with fruit compote, foie gras mousse, and foie gras spread, offering a luxurious and layered taste experience.
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  Explosively Aromatic Beef Short Ribs

  Beef short ribs marinated in a secret sauce and slow-cooked until tender, served with onions and potatoes for rich, layered flavor.
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  Foie Gras Sushi

  Foie 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.

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