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Jin Shi Wu • Japan Cuisine (Happy Street Branch)

日料 · ⭐ 4.5

No. 1-19 B1, Haoyun Street, Chaoyang Park Road

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Pumpkin Egg Tart

  Pumpkin custard tart is made primarily with pumpkin puree, combined with eggs, milk, and sugar to form the filling, which is poured into a tart shell and baked. The tart shell is typically made from low-gluten flour, butter, and a small amount of sugar, resulting in a crisp texture after baking. Pumpkin puree provides a natural sweetness and smooth texture, blending with the egg-milk mixture to create a silky, tender filling.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Japanese Beef Rice

  Japanese beef rice features rice topped with slow-cooked beef and onions in a savory sauce made from soy sauce, mirin, and sugar. A soft-boiled egg may be added for richness.
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  Pan-fried Beef Tongue

  Pan-fried beef tongue is a dish primarily made with beef tongue. After cleaning and blanching, the tongue is sliced and pan-fried until the surface turns golden brown while keeping the inside tender. Seasonings such as salt, soy sauce, and black pepper can be added to enhance the flavor.
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  Pan-seared Liver and Beef

  Pan-seared foie gras and beef is a dish featuring foie gras and beef as main ingredients, sliced and quickly fried at high heat to achieve a crispy surface and tender interior while preserving the original flavors.
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  Marinated Beef Salad

  Beef salad is a dish made primarily with fresh beef, carefully sliced into thin pieces and mixed with a specially prepared sauce and seasonings, ready to eat after thorough mixing.
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  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.
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  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.
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  Eel Golden Shrimp Roll

  Eel and shrimp rolls made with fresh shrimp and eel slices, seasoned shrimp paste wrapped in eel, grilled until golden and crispy. Crispy outside, tender inside.

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