Sushi Origin Japanese Cuisine
日料 · ⭐ 4.1
No. 136, Liaoyuan Road, 3rd Floor, Building E, Rongqiao Waitan Yihao
Dishes
Kombu Broth Black AbaloneA delicate dish featuring black abalone simmered in kombu broth, served with fresh vegetables for a rich, umami-rich flavor.
Matsukaze Crab Leg TempuraFresh matsukaze crab legs are lightly battered and deep-fried to create a crispy exterior with tender, flavorful meat inside.
Tender-Steamed New Zealand Black Gold AbaloneNew Zealand black gold abalone is gently steamed at low temperature to preserve its natural flavor. The texture is tender and elastic, with a delicate taste, enhanced slightly by natural seaweed for freshness.
Xijing Silver Snow FishFresh silver snow fish steamed with ginger, scallions, and garlic, resulting in a delicate and savory dish.
Red MeatA dish made from fresh fish, typically steamed or pan-fried, highlighting its natural flavor and tender texture.
Tuna JawTuna jaw is a delicacy made from the tenderest part of the tuna head, typically grilled or pan-seared to enhance its rich flavor and delicate texture.
Tuna BellyTuna belly is the fattiest part of the tuna, with a pale pink color and fine, clear marbling patterns on its surface. It is typically prepared and cooked simply—such as thin slicing, light grilling, or served raw—to preserve its original tenderness and rich juice.
Fish Roe and Crab Meat Tea Bowl SteamedMade with fish roe and crab meat, steamed with egg liquid. Smooth texture, bursting fish roe flavor, sweet crab meat, delicate and fresh taste.