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Sakura Omakase

日料 · ⭐ 4.7

Room A8-121, Sunken Plaza, Weifeng Dongyu

Dishes

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  Sous Vide Monkfish Liver

  Fresh monkfish liver is gently cooked using sous-vide method to preserve its delicate texture and rich nutrients, lightly seasoned with salt and herbs.
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  Wagyu Sukiyaki with Black Truffle

  Premium wagyu beef and vegetables simmered in a traditional Japanese sukiyaki sauce, enhanced with black truffle for rich aroma and depth.
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  Golden Eye Snapper

  A dish made from golden-eye snapper, typically steamed or pan-fried and seasoned with ginger, scallions, and soy sauce to highlight its delicate flavor.
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  Hand-Pressed Sushi Platter

  Hand-pressed sushi platter is a Japanese dish featuring fresh seafood ingredients such as salmon, tuna, and eel, combined with specially prepared seasoned rice that is gently shaped by hand. Each piece of sushi highlights the original freshness of the ingredients, with the sweet and sour flavor of the rice perfectly complementing the tender freshness of the seafood, creating a rich and layered taste experience.
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  Squid

  Squid dish made with squid as the main ingredient, cleaned and sliced or diced, quickly blanched or stir-fried in boiling water to retain tenderness. Seasoned with葱姜蒜, chili, soy sauce, and cooking wine for enhanced flavor.
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  Peony Shrimp with Sea Urchin Caviar Sauce

  Steamed peony shrimp served with a rich sea urchin and fish roe sauce, offering a delicate balance of oceanic flavors.
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  Japanese omelette

  Tamagoyaki is a traditional Japanese dish made primarily from eggs, milk, salt, mirin, and Japanese dashi soy sauce. The preparation involves mixing beaten eggs with milk, salt, and other seasonings, then cooking them layer by layer in a special rectangular frying pan. The result is a rolled omelet with a tender texture and rich egg aroma.
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  Gindara Scale Grilling

  A Japanese dish featuring grilled gindara fish with crispy scales, seasoned with soy sauce, mirin, and sugar for a savory and slightly sweet flavor.
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  Honeydew Melon

  Cantaloupe is a dish made primarily from fresh cantaloupe. The fruit is peeled, seeded, and sliced or cubed, then eaten as-is or lightly sweetened with honey or sugar for enhanced flavor when chilled.
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  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.

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