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Sushiro (Chenjiaxi Yangtao Branch)

日料 · ⭐ 4.1

中山七路333号

Dishes

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  Pumpkin Tempura

  Pumpkin Tempura is a Japanese dish where pumpkin slices are dipped in a light batter and deep-fried until crispy, offering a sweet and savory flavor with a crunchy exterior and tender interior.
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  Thick-cut Salmon

  Thick-cut salmon is a dish made primarily from fresh salmon. The salmon is carefully selected and sliced into thick pieces, preserving the tender texture of the fish meat. Usually served with simple seasoning and presentation, it allows you to savor the natural freshness of the salmon.
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  Sea Urchin Seaweed Roll

  Sea urchin and seaweed rolls feature fresh sea urchin and seaweed, with urchin evenly spread on steamed glutinous rice skin, then wrapped in crispy seaweed sheets to form small parcels. Cooking must be precise to keep the urchin tender and the seaweed crunchy.
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  Grilled Ginger Salmon Belly

  Grilled salmon belly marinated in ginger, served with a delicate balance of savory and aromatic flavors.
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  Grilled Caramelized Goose Liver

  Grilled Caramelized Goose Liver is a dish made with goose liver, which is caramelized and grilled. Its outer layer is slightly charred, while the inside is tender and rich in flavor.
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  Premium Bluefin Tuna Belly

  Premium bluefin tuna belly selected from the finest mid-section, tender and rich in oil, prepared by low-temperature slow cooking or served raw to preserve its natural flavor—commonly used in Japanese sashimi or sushi.
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  Fresh Salmon Sashimi

  Sashimi is a dish featuring fresh salmon sliced thin or in small pieces, served raw without heating. It can be paired with soy sauce, wasabi, lemon juice, or enhanced with cucumber, onion, and avocado for added texture.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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  Three Flavors of Shrimp

  Shrimp Three Ways is a Chinese dish featuring fresh shrimp, typically river or sea shrimp, prepared using three methods: steaming, braising, and frying to highlight the shrimp's natural flavor, savory sauce, and crispy texture. Ingredients like ginger, scallion, and garlic enhance the taste.
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  Red Shrimp

  Prawn dish made with fresh shrimp, cleaned, deveined, and marinated with salt and cooking wine, then steamed, blanched, or stir-fried to preserve its tender texture.
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  Tuna

  Tuna dishes are made primarily from fresh tuna, typically prepared with simple seasoning and cooking methods to preserve the fish's tender texture. Common preparation methods include tuna sashimi, tuna salad, and grilled or pan-seared tuna—each method highlighting the unique deliciousness of tuna.
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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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