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Yi Guan · Sushi Counter

日料 · ⭐ 4.4

Unit 119, Building 1, No. 30 Senlinhu Road

Dishes

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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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  Sushi 8 Pieces

  Eight pieces of traditional Japanese sushi, made with seasoned rice and fresh fish or seafood, served with wasabi and pickled ginger.
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  Scallop Sushi

  Fresh scallop sushi made with vinegar rice and seaweed. Sliced scallop placed on hand-formed rice, wrapped or decorated with seaweed to form the basic sushi shape.
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  Matcha Pudding

  Matcha panna cotta is a dessert made primarily with matcha powder, milk, sugar, whipped cream, and eggs. Mix the ingredients thoroughly, strain the mixture, pour it into molds, and bake at low temperature in an oven until set.
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  Flounder Rim Hand Roll

  A fresh hand roll featuring flounder rim, wrapped in rice paper with crisp vegetables for a light and savory bite.
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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 Amberjack with Scales

  Saba shioyaki is made by scoring and marinating the fish, then grilling it over charcoal or a grill until the skin is slightly charred and the flesh is cooked through. A sauce is typically brushed on to infuse flavor into the meat.
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  Oyster and Perilla Tempura

  Oysters and perilla leaves are coated in a light batter and deep-fried, resulting in a crispy exterior and tender interior with a fresh herbal aroma.
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  Tuna and Sweet Shrimp Sushi

  A sushi roll made with fresh tuna paste and sweet shrimp, wrapped in seasoned rice and seaweed, offering a delicate and savory taste.
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  Anglerfish Liver

  Anglerfish liver is made from the fresh liver of anglerfish, carefully processed and cooked. During preparation, the liver is thoroughly cleaned and cooked to a delicate texture, preserving its unique freshness and aroma.
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  Truffle Egg Custard

  Truffle custard made from eggs and dashi, flavored with black truffle slices or paste, steamed gently. Smooth and delicate, preserving the natural flavors.

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