Close

Han • Kan

日料 · ⭐ 4.5

2nd Floor, Oriental Financial Center, No. 5 Huayuan Road, Jiangtai Area

Dishes

• 

  Sashimi

  Sashimi is a dish primarily made with fresh raw fish slices, typically served with condiments such as wasabi and soy sauce. The preparation is simple—just slice the raw fish thinly and arrange it on a plate for immediate enjoyment, preserving the original freshness and flavor of the fish.
• 

  Hokkaido Cod Testes

  Hokkaido cod milt is a dish made from cod roe harvested in Hokkaido waters, typically cleaned, blanched or lightly marinated, then steamed, simmered in soup, or pan-fried to preserve its natural flavor.
• 

  Wagyu Tenderloin with Chicken Mushrooms

  Wagyu filet mignon is seared to perfection, with a crispy exterior and tender interior, paired with fresh chicken mushrooms that add a delicate texture and rich flavor that complements the beef beautifully.
• 

  Grilled Spanish Mackerel Sushi

  Fresh bigeye tuna hand-pressed sushi, featuring thin slices of fish on seasoned rice, typically served with wasabi and soy sauce. Emphasizes freshness and rice temperature to highlight natural flavors.
• 

  Tempura

  Tempura is a Japanese fried dish made primarily with fresh seafood or vegetables, coated in a light batter and quickly fried in hot oil until golden and crispy. The preparation emphasizes precise control of oil temperature to preserve the original flavor of the ingredients.
• 

  Hand-Pressed Sushi (5 Pieces)

  Hand-pressed sushi (5 pieces) made with fresh raw or cooked ingredients and seasoned rice, shaped by hand and topped with fish or other toppings, often decorated with seaweed or roe.
• 

  Fig and Foie Gras

  A refined dish featuring tender pan-seared foie gras paired with sweet, soft fig slices for a balanced flavor profile.
• 

  Deep-Sea Lobster

  Fresh deep-sea lobster is the main ingredient, cleaned with fresh water and then steamed or blanched to preserve its natural flavor. Some recipes add ginger slices and scallions to remove fishy odor and enhance aroma, while others use garlic butter, butter, or soy sauce to enrich the taste.
• 

  Tuna Sea Urchin Crispy Nori Tartare

  Tuna and sea urchin tartare with crispy seaweed, finely diced and seasoned, arranged elegantly in a tower shape for a rich, layered texture.
• 

  Golden Soup Sea Cucumber with Fish Maw

  Golden soup with sea cucumber and bird's nest, made by simmering sea cucumber and bird's nest in chicken or premium broth. Both ingredients are soaked beforehand and cooked with chicken and ham for a golden color and soft, delicious taste.
• 

  Anglerfish Liver

  Anglerfish liver is made from the fresh liver of anglerfish, carefully processed and cooked. During preparation, the liver is thoroughly cleaned and cooked to a delicate texture, preserving its unique freshness and aroma.
• 

  Eel and Scallion Roll

  Fresh eel slices wrapped around scallion segments, threaded onto bamboo skewers and steamed. The marinated eel stays tender, while the scallion adds a fresh aroma. The dish offers a delicate texture with distinct layers.
• 

  Truffle Wagyu Sukiyaki

  Truffle Wagyu Sukiyaki features premium Wagyu beef with truffle, onion, carrot, and tofu, simmered in a traditional sukiyaki sauce made from soy sauce, mirin, sake, and sugar. Ingredients are gently cooked to preserve their natural flavors.

Reviews