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Shizume Omakase

日料 · ⭐ 4.8

Unit 011A, 2nd Floor, Xinglian Hui Shopping Mall, No. 777 Jinrong Street

Dishes

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  Fat Meat

  A traditional Chinese dish made from pork belly, slow-cooked or braised until tender and rich in flavor.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Sea Urchin Sushi

  Sea urchin sushi is a Japanese dish made primarily with fresh sea urchin and sushi rice. Form the sushi rice into appropriately sized balls, place fresh sea urchin on top, and serve with a small amount of wasabi and soy sauce.
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  Sea Eel Bowl

  A dish featuring fresh sea eel simmered in a savory broth with vegetables, served over rice or noodles for a rich and satisfying meal.
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  White Roe

  White roe is a delicacy in Japanese cuisine, typically made from the gonads of fish such as cod or salmon. It is often served raw as sashimi or lightly cooked, offering a smooth and delicate texture with a natural umami flavor.
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  Red Seabream Sushi

  Fresh red seabream fish served over seasoned rice, a classic Japanese sushi dish.
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  Abalone Vinegar Gelatin

  Fresh abalone served with a tangy vinegar gel, offering a crisp and refreshing cold dish.
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  Red Meat

  A dish made from fresh fish, typically steamed or pan-fried, highlighting its natural flavor and tender texture.
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  Needlefish Sushi

  Needlefish sushi features fresh needlefish served over seasoned rice, a classic Japanese dish with delicate flavor and texture.
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  Mackerel Sashimi

  Fresh mackerel is sliced and served raw, a classic Japanese dish known for its delicate flavor and smooth texture.
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  Yellow Croaker Tempura

  A dish of yellow croaker fish coated in a light batter and deep-fried until crispy, served with a dipping sauce or lemon.
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  Eel Tempura

  Eel Tempura is a Japanese dish made primarily with fresh eel. The eel is cut into bite-sized pieces, coated in a light batter made from flour, egg, and ice water, then quickly deep-fried in hot oil until golden and crispy. The result is a delicate, crunchy exterior with tender, juicy eel inside. It is typically served with tempura dipping sauce or grated daikon radish.

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