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Sushi蝉 · Japanese Cuisine (Yangchun Alley Branch)

日料 · ⭐ 4.7

No. 9, Yongle East Road; No. 33, Yangchun Lane (behind Japan Airlines Hotel)

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Sashimi Platter (5 Varieties)

  A selection of five fresh raw fish slices, including salmon, tuna, sea bream, scallop, and shrimp, expertly sliced to preserve natural flavor and tenderness.
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  Charcoal-Grilled Premium Beef Tongue

  Premium beef tongue grilled over charcoal, tender and flavorful with a smoky aroma.
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  Fried Shrimp Tempura

  Fried shrimp tempura is a Japanese dish whose main ingredient is fresh shrimp. The shrimp are cleaned and coated in a batter made with cold water, then deep-fried in hot oil until golden and crispy.
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  Milk Tofu

  A delicate dish made by gently simmering soft tofu in milk, resulting in a smooth and creamy texture with a mild, rich flavor.
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  Grilled Beef

  Grilled beef is a popular dish made by grilling slices of beef over an open flame, resulting in a flavorful and tender texture.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.
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  Eel Omelette Roll

  A dish made by mixing eel strips with egg and pan-frying into a delicate roll, featuring a crispy exterior and tender, flavorful interior.
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  Foie Gras Sushi

  Foie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.
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  Foie Gras Steamed Egg

  A refined Chinese dish made by steaming a mixture of fresh goose liver and egg, resulting in a silky texture with rich flavor.

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