Close

Shu Xi Xiang (Ruijin South Road Branch)

日料 · ⭐ 4.9

Room 201, Building 1, No. 272 Ruijin Second Road (within Ruitalxuan Courtyard)

Dishes

• 

  Sashimi Trio

  Sashimi trio typically includes three types of raw fish, mainly fresh fish and shellfish such as salmon, tuna, and sea bream, sometimes also shrimp or octopus. Ingredients are finely sliced and eaten raw to preserve their natural flavor.
• 

  Fried Fish Tempura

  Hiyu Tempura is made with fresh fish meat, which is marinated, coated in a batter, and then deep-fried until golden and crispy. The preparation of the batter and control of oil temperature are key to making tempura.
• 

  New Zealand Black Abalone

  New Zealand black abalone, using fresh New Zealand abalone as the main ingredient. After careful preparation and simple seasoning, it is steamed or lightly pan-fried to preserve the tender texture and natural ocean flavor of the abalone.
• 

  Sea Urchin Hand Roll

  Fresh sea urchin wrapped in sushi rice and nori, served with a touch of wasabi and soy sauce.
• 

  Seafood Rice

  Seafood rice is based on high-quality rice and enriched with a variety of seafood such as shrimp, crab, and shellfish. After careful cooking, the freshness of the seafood blends perfectly with the rice, creating a rich flavor and balanced nutrition.
• 

  Grilled Tuna Jaw

  Grilled tuna jaw made with fresh tuna jaw, marinated and slowly roasted to achieve a crispy exterior and tender, juicy interior.
• 

  Steamed Black Gold Abalone with Wine

  Fresh black gold abalone steamed with yellow wine, ginger, and scallions, resulting in tender texture and rich wine aroma.
• 

  Tuna Belly

  Tuna belly is the fattiest part of the tuna, with a pale pink color and fine, clear marbling patterns on its surface. It is typically prepared and cooked simply—such as thin slicing, light grilling, or served raw—to preserve its original tenderness and rich juice.
• 

  Tuna and Sea Urchin Tartare

  Tuna and sea urchin tartare made with fresh tuna and sea urchin, diced and mixed with lemon juice, olive oil, onion, and herbs. Served on lettuce leaves or toasted baguette slices.
• 

  Foie Gras Toro

  A fusion dish combining French foie gras with Japanese tuna toro, featuring tender, slow-cooked liver and rich, buttery fish for a luxurious experience.
• 

  Foie Gras Tuna Mousse Sea Urchin Crispy Pancake

  A delicate blend of foie gras, tuna mousse, and sea urchin wrapped in a crispy pancake for a luxurious bite.
• 

  Truffle Wagyu Sukiyaki

  Truffle Wagyu Sukiyaki features premium Wagyu beef with truffle, onion, carrot, and tofu, simmered in a traditional sukiyaki sauce made from soy sauce, mirin, sake, and sugar. Ingredients are gently cooked to preserve their natural flavors.

Reviews