UN Sushi Restaurant (Yunda Branch)
日料 · ⭐ 4.6
No. 289 Shawan Road, Yunda Central Plaza, The St. Regis Hotel, 6th Floor
Dishes
Sashimi PlatterSashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
Arctic Scallop SashimiFresh Arctic scallops are delicately sliced and served as sashimi, accompanied by soy sauce and wasabi to preserve their natural flavor.
Shrimp TempuraTempura 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.
French Girardot OystersFrench Girardot oysters are made from oysters sourced from the French Girardot region, using fresh oysters as the main ingredient. They are typically eaten raw or paired with调味品 such as lemon juice or white wine vinegar.
Sea UrchinSea 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.
Australian M9 Sirloin SteakPremium Australian Wagyu sirloin steak with rich marbling, seared to perfection for a tender and flavorful experience.
Australian Beef TenderloinAustralian beef tenderloin is marinated and grilled to perfection, served with black pepper or red wine sauce for a rich, tender flavor.
Charcoal-Grilled LobsterFresh Atlantic lobster grilled over charcoal, served with garlic butter sauce for a rich and savory flavor.
Grilled Eel Rice BowlGrilled eel rice bowl features fresh eel that is marinated and then grilled, topped with a sweet and savory sauce made from soy sauce, mirin, and sugar, giving the eel a caramelized surface. The rice is typically white rice, served with the grilled eel slices, sometimes garnished with green onions or sesame seeds.
Atlantic CodSablefish is a deep-sea fish with delicate, oily flesh. Typically steamed, pan-fried, or grilled to preserve its natural flavor. Serve with ginger slices, scallions, and lemon to enhance aroma and reduce fishiness.
Snowflake WagyuWagyu beef is made from premium Wagyu cattle, carefully sliced to preserve its unique marbled texture. During cooking, the beef is quickly stir-fried over high heat, creating a crispy outer layer while keeping the inside tender and juicy. It is then served with a specially crafted sauce, delivering the rich, distinctive flavor characteristic of Wagyu.
Pan-Seared Foie GrasPan-seared foie gras is a Western dish featuring fresh liver slices cooked slowly over low heat or quickly over high heat, resulting in a slightly crispy exterior and tender, smooth interior, typically served with toasted bread, fruit jam, or red wine sauce.- Fresh Large ConchFresh large conch steamed or blanched to preserve its natural flavor, with tender and crisp texture, served with ginger-scallion soy sauce.
Fresh Sakura CrabFresh Sakura crab is steamed or blanched to preserve its natural sweetness, with tender meat and rich roe.
Sturgeon Caviar Essence French Blueberry Foie GrasThis dish features high-quality foie gras as the main ingredient, lightly pan-seared to achieve a slightly crispy exterior and a smooth interior. It is accompanied by a sauce made from fresh blueberries and garnished with a small amount of sturgeon caviar for added flavor. The foie gras is cleaned, seasoned simply with salt and pepper, then seared. The blueberry sauce is slowly simmered from blueberries, a bit of sugar, and red wine vinegar. The dish is plated with the foie gras, drizzled with blueberry sauce, and topped with sturgeon caviar.