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Guan Xishi Xu Xi Guotian Specialty Restaurant (Integrated Circuit Store)

日料 · ⭐ 4.9

Building 2, Fenghao East Road, Haidian District (Inside IC Park, Integrated Circuit Industry Park)

Dishes

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  Kanto Sukiyaki Hot Pot

  Kanto sukiyaki is a Japanese hot pot dish featuring beef, tofu, cabbage, and konjac noodles. Thinly sliced beef and vegetables are cooked in a special sauce made from soy sauce, mirin, sugar, and sake, then finished with beaten egg for a rich, creamy texture.
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  Kansai Sukiyaki

  Kansai-style sukiyaki is a Japanese hot pot dish featuring beef, tofu, vegetables, and konjac noodles. Thinly sliced beef and vegetables are simmered in a special sauce made from soy sauce, mirin, sugar, and sake. Served with raw egg for dipping to enhance flavor.
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  Eggs for Raw Consumption

  Eggs suitable for raw consumption are carefully selected and processed to ensure they are free from harmful microorganisms like Salmonella, making them safe to eat directly. Main ingredient: fresh eggs. Process includes cleaning, disinfecting, grading, and refrigeration to maintain freshness and safety.
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  Wagyu A5 Ribeye

  Wagyu A5 ribeye uses the back muscle of Japanese A5 wagyu, prepared by sous-vide or charcoal grilling. Tender with even fat marbling resembling marble patterns.
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  Shrimp Tempura

  Tempura shrimp is a Japanese fried shrimp dish. Fresh large shrimp are peeled leaving the tails intact, then coated in a batter made from eggs, cold water, and cake flour before being deep-fried in hot oil until golden and crispy.
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  Premium Wagyu Steak

  Premium ribeye steak marinated and pan-seared to perfection. Tender, with a crispy crust and juicy interior, seasoned simply.
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  Hot Spring Beef Rice

  Hot Spring Beef Rice is a dish primarily made with tender beef and rice. To prepare it, thin slices of beef are quickly blanched in hot broth until they change color, preserving their tender texture. The beef is then served over cooked rice in a bowl, drizzled with a specially prepared sauce, and garnished with green onions and sesame seeds, resulting in a dish that excels in color, aroma, and flavor.
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  Premium Oysters

  Selected oysters with garlic, ginger, and a touch of cooking wine, quickly pan-fried or steamed to retain their tender freshness.
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  Prime Ribeye

  Prime ribeye selected from the tenderest part of the cow, simply marinated and then pan-seared or grilled. Main ingredient is beef ribeye, seasoned with basic spices like salt and black pepper to preserve its natural flavor and tenderness.
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  Grilled Eel

  Fresh eel is grilled after cleaning and deboning, marinated with seasoning, then roasted until the skin is slightly charred and the meat is tender. Golden in color, soft and delicate in texture.
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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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  Blueberry Foie Gras

  Blueberry liver pâté is a fusion dish featuring foie gras and blueberries. The foie gras is marinated and pan-seared to perfection, while blueberries are used in the sauce or as garnish. Served with toasted bread or dessert base, it highlights the richness of foie gras and the freshness of blueberries.
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  Caviar Salad

  Crab roe salad is made primarily with fresh crab roe, combined with vegetables such as lettuce, cucumber, and tomato, then mixed with salad dressing. To prepare, wash and cut the vegetables into pieces, drain the crab roe, mix it with the vegetables, and finally add an appropriate amount of salad dressing, stirring well to combine.

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