Close

Kana Japanese Cuisine

日料 · ⭐ 4.8

No. 420 Xixi Road (140 meters on foot from Exit C of Gudang Metro Station)

Dishes

• 

  Large Sea Urchin Sashimi

  Large sea urchin sashimi is a Japanese dish made with fresh large sea urchin, cleaned and deseeded before being eaten raw. It has a sweet and soft texture with a rich ocean flavor.
• 

  Matcha Tofu

  Matcha tofu is a dish made primarily with soft tofu and matcha powder. Mix matcha with a little water, then pour over sliced tofu or use tofu as a base with matcha sauce. Alternatively, soak tofu in matcha-flavored liquid to absorb the tea aroma.
• 

  Conger Eel Sushi

  Fresh starfish eel is marinated, grilled until slightly charred, then wrapped with seasoned rice and ingredients like raw fish or seaweed to form sushi. Emphasis is placed on freshness and balanced texture.
• 

  Plum-Boiled Saury

  Fresh saury is simmered in a sauce of umeboshi (Japanese pickled plum), soy sauce, sugar, and ginger for a tangy, savory flavor.
• 

  Seafood Sushi Rice Bowl

  A bowl of seasoned rice mixed with fresh seafood such as salmon, shrimp, and crab sticks, offering a light and flavorful dish.
• 

  Seafood Rice

  Seafood rice is based on high-quality rice and enriched with a variety of seafood such as shrimp, crab, and shellfish. After careful cooking, the freshness of the seafood blends perfectly with the rice, creating a rich flavor and balanced nutrition.
• 

  Grilled White Eel

  A dish made by grilling fresh white eel after marinating, resulting in a crispy skin and tender, flavorful flesh.
• 

  Grilled Crab Shell

  A dish made by grilling crab shells after marinating, resulting in a crispy exterior and savory flavor.
• 

  Sweet Bamboo Shoot Tempura

  Sweet bamboo shoots are lightly battered and deep-fried to create a crispy, savory dish that highlights the natural sweetness of the vegetable.
• 

  Perilla Shrimp Roll Tempura

  Fresh shrimp wrapped in perilla leaves, coated in batter and deep-fried to golden crispness, offering a delicate balance of savory flavor and aromatic herbiness.
• 

  Anglerfish Hot Pot

  Blowfish hot pot features blowfish as the main ingredient, paired with side dishes such as tofu, cabbage, and vermicelli. The fish meat is sliced or placed whole into the pot to cook. The broth is typically clear or spicy麻酱 (mala), seasoned with ingredients like ginger slices and scallions. It is served after cooking.
• 

  Red Seabream Rice Bowl

  A Japanese dish featuring fresh red seabream cooked with rice and vegetables in a traditional iron pot, resulting in a flavorful and aromatic meal.
• 

  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.

Reviews