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Songhe Fine Japanese Cuisine (Wuyi Middle Road Branch)

自助餐 · ⭐ 4.7

No. 83 Wuyi Middle Road, 2nd Floor (next to Zhuangyuanjing Bus Stop)

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Doburoku

  A traditional Japanese stew cooked in a clay pot, featuring seafood, chicken, and vegetables layered and slowly simmered to perfection.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Seafood Clay Pot Steamed

  Seafood Nabemono is a steamed dish primarily made with seafood. Fresh ingredients such as shrimp, crab, and shellfish are combined with a light broth and cooked in a special earthenware pot. Through steaming, the freshness of the seafood blends perfectly with the broth, delivering an authentic and flavorful taste.
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  烤蟹脚

  烤蟹脚是一道以螃蟹腿为主要食材的菜肴，将蟹脚清洗干净后，用调味料腌制，再放入烤箱或炭火上烘烤至熟透，使其肉质鲜嫩、香气浓郁。
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  Grilled Eel

  Grilled eel is a Japanese dish made by marinating fresh eel in a sweet and savory sauce, then grilling it until the skin is crispy and the flesh tender.
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  Caramel Pudding

  Crème caramel is a dessert made primarily from eggs, milk, and sugar. The preparation involves heating sugar until it melts into caramel, pouring it into the bottom of a mold, then mixing milk with sugar and heating it before adding beaten eggs and stirring thoroughly. After filtering the mixture, it is poured into the mold containing the caramel and baked in an oven until set.
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  Sweet Shrimp

  Sweet shrimp is a dish primarily made with fresh shrimp, carefully prepared to highlight tender and juicy meat with a naturally sweet taste. Typically, uniformly sized shrimp are used, combined with simple seasonings to preserve the shrimp's inherent freshness and flavor.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Assorted Sashimi Platter

  A platter of assorted raw fish slices, featuring salmon, tuna, snapper, and scallops, expertly sliced and arranged to highlight freshness and delicate flavor.
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  Mayo-Baked Crab Cakes

  Egg yolk sauce baked crab cakes are made with fresh crab meat and a specially prepared egg yolk sauce. After baking, the surface turns golden and crispy while the inside remains tender and juicy, perfectly blending the rich flavor of the egg yolk sauce with the freshness of the crab meat.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a dish primarily made with goose liver. Fresh goose liver is sliced and pan-fried on a hot iron plate, resulting in a crispy exterior and a delicate, tender interior. A small amount of butter, red wine, or sauce is typically added during cooking to enhance the flavor.
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  Foie Gras Crab Hand Roll

  A delicate roll featuring foie gras and crab, wrapped in rice paper for a luxurious bite.

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