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Hai Tian San Sha Japanese Cuisine

日料 · ⭐ 4.9

No. 3 Donghai West Road, 5th Floor, Haitian Grand Hotel

Dishes

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  Sashimi Trio

  Sashimi trio typically includes three types of raw fish, mainly fresh fish and shellfish such as salmon, tuna, and sea bream, sometimes also shrimp or octopus. Ingredients are finely sliced and eaten raw to preserve their natural flavor.
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  Fresh Dalian Sea Urchin

  Fresh Dalian sea urchin, delicately prepared with minimal seasoning to highlight its natural sweetness and smooth texture.
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  Scallop Tempura

  Fresh scallops are lightly battered and deep-fried to create a crispy exterior with a tender, savory interior.
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  Truffle Wagyu with Black Caviar

  Premium wagyu beef is delicately prepared with truffle and black caviar, offering a luxurious and savory experience.
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  Foie Gras with Red Wine Blueberry Sauce

  Pan-seared foie gras served with a rich red wine and blueberry sauce, offering a luxurious and balanced flavor profile.
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  Boston Lobster with Mustard Seed Sauce

  Freshly steamed Boston lobster served with a creamy mustard seed sauce for a rich, slightly spicy flavor.
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  Seafood Salad

  Seafood salad is primarily made by mixing fresh seafood such as shrimp, crab meat, and squid with vegetables like lettuce, cucumber, and tomato, typically dressed with a salad dressing or vinaigrette. To prepare, cook or blanch the seafood, then cool it; prepare the vegetables by cutting them into pieces. Finally, combine all ingredients and season to taste.
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  Grilled Australian Wagyu Beef

  Premium Australian Wagyu beef is marinated and grilled to perfection, offering a rich, tender texture with a savory flavor.
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  Beef Fried Rice with Salmon Roe

  A flavorful dish combining tender beef and fragrant fried rice, garnished with vibrant salmon roe for a luxurious finish.
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  Tamagoyaki Chawanmushi

  A traditional Japanese dish made from eggs and dashi broth, steamed to a silky texture, often served with seafood or vegetables.
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  Bluefin Tuna Belly

  Bluefin tuna belly is made from the fatty abdominal part of bluefin tuna, served fresh or gently cooked at low temperature to preserve its delicate texture and rich oil content.
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  Bluefin Tuna Belly Sashimi Burn

  Bluefin tuna belly is slowly cooked and glazed with a special sauce, resulting in a rich, melt-in-the-mouth texture.
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  Searing Cod on Iron Plate

  Fresh cod fillet seared on a hot iron plate with vegetables, resulting in a tender and flavorful dish.
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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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  Pan-Seared Scallops with Avocado Sauce

  Pan-seared scallops served with avocado sauce, made from fresh scallops quickly seared to golden crispness and tender inside, paired with a homemade avocado sauce crafted from ripe avocados, lemon juice, olive oil, and a pinch of salt. The creamy, slightly tangy sauce complements the sweet, delicate flavor of the scallops.

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