Haoniu · Wagyu Yakiniku Bar (Madang Road Branch)
日料 · ⭐ 4.8
No. 520 Madang Road (next to SPDB Bank)
Dishes
M5 Sukiyaki BeefPremium M5 grade beef slow-cooked in traditional Japanese sukiyaki sauce, resulting in tender and flavorful meat.
Whole Beef PlatterA platter of beef featuring various cuts such as beef shank, brisket, tongue, and tripe, braised or stewed then sliced and arranged. Each part is prepared to ensure a balanced texture.
好牛特色炒饭好牛特色炒饭以米饭为主料，加入牛肉丁、鸡蛋、青豆、胡萝卜丁和洋葱丁，通过热锅冷油爆香后翻炒均匀制成。
SukiyakiSukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
DiaphragmTripe is a dish made primarily from beef diaphragm meat. The preparation method involves marinating the diaphragm meat, then grilling it on a rack until the surface is slightly charred and the inside remains tender, served with a specially prepared seasoning.
Kimchi Beef Tofu SoupKimchi beef tofu soup is made primarily with beef, kimchi, and tofu. Thinly sliced beef is simmered together with kimchi, then tofu cubes are added and the soup is further cooked until the flavors blend—bringing out the savory richness of the beef and the tangy aroma of the kimchi. Season to taste before serving.
Australian Prime Ribeye M9Premium Australian ribeye steak with excellent marbling, grilled to perfection for a juicy and tender bite.
Peony Shrimp SashimiFresh peony shrimp sashimi, peeled and sliced thin or served whole, chilled on ice to preserve tenderness. Enjoy with soy sauce, wasabi, or lemon juice.
Xi Jing SoleA Chinese dish made by steaming sole fish with ginger, scallions, and garlic, resulting in tender and delicately flavored seafood.
Snowflake BeefSnowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
Pan-Seared Foie GrasPan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.
Black Beef Rose TongueA refined dish featuring beef tongue shaped into a rose, served with black beef slices for garnish, steamed to perfection for a tender and delicate texture.