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SushiLink • Hoshizora Dining • Japanese Cuisine • Sushi (Hushu South Road Branch)

日料 · ⭐ 4.5

Chuju Shiwu, No. 35 South Hushu Road, Mishi Alley

Dishes

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  Salmon Avocado Salad

  Salmon and avocado salad is made primarily from fresh salmon, avocado, vegetables, and other ingredients, seasoned and mixed simply. The salmon is tender, the avocado has a smooth texture, and when combined with fresh vegetables, it creates a colorful and nutritionally balanced salad.
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  Foie Gras Sushi

  A luxurious sushi made with tender foie gras, seasoned rice, and seaweed, offering a rich and smooth flavor profile.
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  Thick-Braised Sauce Beef Tongue

  Premium beef tongue is simmered in a rich, thick sauce until tender and flavorful, offering a savory, satisfying bite.
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  Japanese Mochi

  Japanese mochi is a traditional Japanese dessert made primarily from glutinous rice. The outer layer is made of soft rice dough, and it is filled with various fillings such as red bean paste, strawberries, or matcha. It has a soft and chewy texture, sweet but not overly so.
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  Hot Spring Egg Onion Beef Rice

  Main ingredients include beef slices, onions, hot spring egg, and steamed white rice. The beef and onions are stir-fried until fragrant, then placed over rice, topped with a warm hot spring egg. Rich in flavor, with tender beef, creamy yolk, and sweet onion notes.
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  Hot Spring Egg Crab Salad

  A delicate salad featuring soft hot spring egg and fresh crab meat, served with crisp vegetables and a savory dressing.
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  Grilled Salmon

  Grilled salmon is a dish featuring fresh salmon as its main ingredient. The salmon is carefully selected to ensure tender and flavorful meat. During preparation, the surface of the salmon is lightly seared, creating an enticing golden color while preserving the delicate texture of the fish. Paired with a specially crafted sauce, this dish offers both the freshness of the ocean and the unique flavor of charcoal grilling.
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  Beef Sukiyaki Hot Pot

  Beef sukiyaki is a Japanese hot pot dish primarily made with beef slices, vegetables, and tofu. The preparation involves cooking the ingredients in a pot and serving them with a specially prepared sauce.
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  Salt-grilled Sardine

  Salt-grilled mackerel is a dish centered around mackerel as the main ingredient. To prepare it, first clean the mackerel thoroughly, then marinate it in salt for a period of time. Next, place the marinated mackerel on a grill and roast it at a moderate temperature until the skin turns golden and crispy, while the flesh remains tender and delicate.
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  Grilled Ox Tongue

  Blackboard beef tongue is a dish primarily made with beef tongue. To prepare it, the beef tongue is sliced and marinated in a special seasoning to infuse flavor. Then, it is quickly grilled on a hot blackboard until the surface turns golden brown, locking in the juices and preserving the tender texture of the beef tongue.
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  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.
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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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  Foie Gras Rice

  Foie gras rice dish served over rice, featuring pan-seared foie gras slices seasoned and cooked to a crispy exterior with a tender interior, often mixed with or served alongside rice. Some recipes include onions, red wine, or broth for added flavor.

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