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Shi Zhen Xuan Hai

日料 · ⭐ 4.5

B1, Beijing Guangming Hotel, No. 42 Liangmaqiao Road

Dishes

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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Shrimp Tempura Platter

  A platter of crispy shrimp tempura, lightly battered and deep-fried, served with seasonal vegetables for a perfect balance of texture and flavor.
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  Milk Jelly

  A milk pudding made with milk and sugar, using gelatin or agar as a thickener. Heat the mixture until sugar dissolves, add softened gelatin, stir well, then chill in molds to set.
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  Squid

  Squid dish made with squid as the main ingredient, cleaned and sliced or diced, quickly blanched or stir-fried in boiling water to retain tenderness. Seasoned with葱姜蒜, chili, soy sauce, and cooking wine for enhanced flavor.
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  Sea Urchin with Matsutake Crab Vinegar Gel

  Sea urchin with sakura crab vinegar jelly is a cold appetizer featuring fresh sea urchin and sakura crab. The sea urchin is served raw or lightly prepared, while the crab meat is seasoned and made into a vinegar jelly for a refreshing contrast. The jelly is created by chilling a mixture of crab meat, vinegar, sugar, and salt until it sets.
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  Grilled Pacific Saury

  Grilled mackerel is a dish made primarily with fresh mackerel. To prepare it, first clean the mackerel thoroughly, then marinate it to infuse flavor. Next, place the fish on a grill and roast it over moderate heat until both sides are golden brown and the flesh is fully cooked. Finally, serve with simple seasoning.
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  Xuanhai Twelve-piece Sushi

  Xuanhai Twelve Nigiri Sushi is a Japanese dish featuring fresh sashimi and sushi rice, rolled or shaped into bite-sized pieces with fish like salmon, tuna, or sea bream, and garnished with seaweed, cucumber, and avocado, served in twelve pieces.
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  Chawanmushi

  Chawanmushi is a traditional Japanese steamed egg custard made primarily from eggs, shrimp, and mushrooms. The egg mixture is combined with ingredients, poured into small tea bowls, and steamed until tender. It has a delicate texture and is rich in nutrition.
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  Soft-Boiled Abalone

  Soft-boiled abalone is a dish made primarily with fresh abalone, gently simmered in water until tender. Add ginger slices and scallions to remove fishy odor and enhance aroma, cooking until the abalone is fully cooked but still elastic.
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  Tuna Belly

  Tuna belly is the fatty middle section of the tuna, known for its rich flavor and tender texture. Often enjoyed raw or lightly marinated, it's commonly used in sashimi or sushi, and can also be prepared by sous-vide or pan-searing.
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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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