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Katake Private Kitchen (Changjiang South Road Store)

日料 · ⭐ 4.3

Room 102, Building 7, Lane 668, Changjiang South Road (next to Zhongke Sci-Tech Innovation Park's Yangxiezi Hotpot Restaurant)

Dishes

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  Salmon Roll

  Salmon rolls are made by wrapping fresh salmon slices around fillings like vegetables or seafood, then steamed or pan-fried into a cylindrical shape. The salmon is lightly scored but not cut through, filled, rolled, and heated.
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  Danish Faroe Salmon Sashimi

  Fresh Danish Faroe salmon sashimi, delicately sliced and served chilled to highlight its natural flavor and silky texture.
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  Sashimi Platter (3 Varieties)

  Fresh raw fish slices including salmon, tuna, and snapper, delicately sliced and served with wasabi and soy sauce for a clean, umami-rich taste.
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  Katahara Grilled Mussels

  Fresh mussels grilled with garlic, olive oil, and herbs, delivering a savory and aromatic dish.
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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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  Tempura Fried

  Tempura is a Japanese dish primarily made with seafood and vegetables, coated in batter and deep-fried until golden and crispy.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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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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  Pork Bone Udon Noodles

  A rich pork bone broth served with chewy udon noodles, topped with char siu, soft-boiled egg, and vegetables.
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  Foie Gras Sushi Roll

  Foie gras nigiri uses fresh foie gras on seasoned rice with nori. The foie gras is lightly prepared and placed on the rice ball without heating, preserving its delicate texture. The rice is shaped into a small oval, topped with a thin slice of foie gras, then wrapped in nori or displayed directly.

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