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Hao's Sushi (Shuhan Road Store)

日料 · ⭐ 4.3

No. 18-14, Shutong West Street

Dishes

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  Thick-cut Salmon

  Thick-cut salmon is a dish featuring fresh salmon, using the thicker parts of the fish, simply pan-fried or grilled. Seasoned with salt, black pepper, and olive oil to preserve its natural flavor.
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  Shrimp Sushi

  Fresh shrimp and seasoned rice are delicately shaped into sushi, offering a savory and satisfying bite.
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  Durian Cheese Sushi

  A fusion sushi made with durian and cream cheese, wrapped in rice and seaweed, offering a rich and sweet flavor.
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  Beef One-Bite Rice

  A quick and savory dish made with tender beef slices and rice, stir-fried with aromatics for a flavorful bite.
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  Sesame Tofu

  Sesame tofu is a dish made with soft tofu and stir-fried sesame. Tofu is cut, blanched to remove odor, then stir-fried with toasted sesame, scallion, ginger, and garlic, seasoned to taste.
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  Crispy Brain Custard Sushi

  A fusion dish featuring brain custard wrapped in crispy pastry and filled with sushi rice and seaweed, offering a unique texture contrast.
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  Eel Sushi

  Eel sushi is made with fresh eel as the main ingredient, combined with seasoned rice and seaweed. First, the eel is grilled until crispy on the outside and tender on the inside, then placed on hand-formed seasoned rice, and finally wrapped in seaweed to form a complete sushi.
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  Foie Gras Bites

  A gourmet dish featuring diced foie gras mixed with rice, pan-fried in butter and seasoned lightly with soy sauce and white pepper for a rich, velvety bite.
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  Foie Gras Sushi

  Foie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.
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  Black Pepper Brain Sushi

  Black pepper brain sushi features pig brain as the main ingredient, seasoned with black pepper and combined with rice and seaweed. After blanching, the brain is mixed with black pepper sauce, placed on sushi rice, then rolled or shaped into balls, optionally garnished with sesame or scallions.

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