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Chunshan Japanese Cuisine (Hongqiao World Center Store)

日料 · ⭐ 4.3

No. 1588, Zhuguang Road, Xuqing Town, Hongqiao World Center Food Street, Building E, Unit 335, 1st Floor

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Parent-Child Donburi

  Oyako Donburi is a Japanese dish made with chicken and eggs. Cook chicken and onions, add soy sauce, mirin, and sugar, then pour in beaten eggs and cook until set. Serve over rice.
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  刺身拼盘（松）

  刺身拼盘（松）主要由新鲜生鱼片组成，包括三文鱼、金枪鱼、鲷鱼等鱼类，切片后摆盘，通常搭配芥末和酱油食用。
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  Australian Wagyu M7 Filet Mignon Steak Cubes

  Premium Australian Wagyu M7 beef tenderloin cut into cubes, gently seared to preserve tenderness and rich flavor.
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  Salt-grilled Shrimp

  Salt-grilled shrimp is a dish made with fresh shrimp as the main ingredient, wrapped in coarse salt and then grilled. To prepare it, clean the shrimp thoroughly, coat them evenly with coarse salt, and grill them in an oven or over charcoal until the shells turn red and the flesh becomes firm, preserving the shrimp's natural flavor.
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  Salt-Baked Spanish Mackerel

  A dish featuring Spanish mackerel seasoned with salt and spices, then baked to perfection—delicate, flavorful, and savory.
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  Mini Hot Spring Beef Bowl

  A small portion of Japanese-style beef bowl with tender beef, onions, and mushrooms simmered in a savory broth over rice.
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  酒蒸花蛤

  酒蒸花蛤是一道以新鲜花蛤为主要食材，加入黄酒、姜片等调料后蒸制而成的菜品。花蛤清洗干净后与调味料一同放入蒸锅，利用蒸汽加热使其开口，锁住鲜味。
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  Soul-Stealing Chicken Pieces

  Fresh chicken thigh pieces marinated, breaded, and deep-fried until crispy, then stir-fried in a secret sauce for a rich, aromatic flavor.
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  Snowflake Beef Sukiyaki Hot Pot

  Sukiyaki with Wagyu beef, using premium Wagyu beef as the main ingredient, paired with fresh vegetables and tofu. Based on a traditional Japanese sauce, ingredients are slowly simmered in a pot, preserving their natural flavors while allowing the sauce to fully penetrate, resulting in a rich Japanese taste.

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