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He Jin Sushi · Washoku

日料 · ⭐ 4.5

No. 500 Jiaozidadao, Annex No. 58

Dishes

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  Soy Sauce Braised Pork Belly

  A classic Chinese dish made by slow-cooking pork belly in soy sauce, resulting in tender, flavorful meat with a rich, savory taste.
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  Squid Gyunabe

  A Japanese dish featuring squid simmered with vegetables in a savory sauce of soy sauce, mirin, and sake.
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  Small Spanish Mackerel Hand Roll

  A traditional Japanese sushi made with fresh small Spanish mackerel and seasoned rice, served as a hand-held roll.
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  Soft-Boiled Miso Beef Tongue

  Beef tongue simmered in miso paste until tender, offering a rich and savory flavor.
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  Soft-Boiled Black Gold Abalone with Liver Pâté

  Tender black gold abalone gently poached and served with a rich liver pâté for a luxurious taste experience.
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  Sponge Crab Vinegar Gel

  A creative dish featuring fresh sponge crab and vinegar gel, offering a refreshing balance of seafood freshness and tangy acidity.
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  Peony Shrimp and Sea Urchin Hand Roll

  A premium hand roll featuring fresh peony shrimp and sea urchin, served on seasoned rice for a delicate, oceanic flavor.
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  Yellowtail Green Soup

  A delicate soup made with yellowtail fish and fresh green vegetables like peas and spinach, offering a light and savory flavor.
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  Braised Mandarin Fish in Chaoshan Sauce

  A dish featuring fresh sea bream simmered in a tangy, sweet-savory Chaozhou-style sauce, highlighting the delicate flavor of the fish.
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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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