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Kyusen (Suzhou Street Branch)

日料 · ⭐ 4.5

No. 29Y, Suzhou Street (opposite Changyuan Tiandi Plaza)

Dishes

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  A5 Wagyu Sukiyaki

  A5 Wagyu sukiyaki is made with premium A5 grade Wagyu beef, paired with tofu, white radish, onion, and konjac noodles, slow-cooked in a sukiyaki sauce (a blend of soy sauce, mirin, sake, and sugar).
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  Nine-Door Special Sushi Platter

  Nine-Door Special Sushi Platter includes various fresh fish slices such as salmon, tuna, and shrimp, served with soy sauce and wasabi, offering a delicious taste suitable for lovers of Japanese cuisine.
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  Wagyu Beef and Foie Gras Rice Bowl

  Wagyu foie gras rice is primarily made with premium wagyu beef and foie gras. The wagyu is sliced and pan-seared to medium doneness, while the foie gras is gently cooked using low-temperature poaching or light pan-frying. It is served over rice, drizzled with sauce, and mixed thoroughly before eating.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Charcoal 5A Wagyu

  Charcoal 5A Wagyu is a dish made with high-quality 5A-grade wagyu beef grilled over charcoal. The meat is tender and juicy with a unique aroma.
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  Charcoal-Grilled A5 Wagyu Beef

  Made from Japanese A5-grade Wagyu beef, grilled over charcoal. The beef has even fat distribution and a delicate texture, with the high heat of the charcoal quickly sealing in the juices while preserving the original flavor.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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  Grilled Eel Rice Bowl

  Grilled eel rice bowl features fresh eel that is marinated and then grilled, topped with a sweet and savory sauce made from soy sauce, mirin, and sugar, giving the eel a caramelized surface. The rice is typically white rice, served with the grilled eel slices, sometimes garnished with green onions or sesame seeds.
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  Fresh Shrimp Avocado Salad

  Fresh shrimp and avocado salad features succulent shrimp and ripe avocados as main ingredients, paired with colorful vegetables such as lettuce and cherry tomatoes. The cooked shrimp is cooled, the avocado is sliced, and both are arranged on a plate with the vegetables. Finally, a specially prepared dressing is drizzled over the salad and mixed well before serving.
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  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.
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  Truffle Tuna Nikkei Salad

  Black truffle tuna and wind salad features fresh tuna as the main ingredient, paired with lettuce, cherry tomatoes, avocado, and other vegetables. It is dressed with a salad dressing made from olive oil, lemon juice, and black truffle sauce, then mixed and served on a plate. The dish is prepared without heating, preserving the original flavors of the ingredients.

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