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Mr. Wagyu Hot Pot (Yinfeng Ramada Hotel Branch)

火锅 · ⭐ 4.1

29th Floor, Yinfeng Ramada Hotel, Aoti West Road

Dishes

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  A5 Ribeye

  A5 ribeye is a premium cut from Japanese Wagyu beef, known for its rich marbling and tender texture. It's typically grilled or slow-cooked to enhance its natural flavor.
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  A5 Wagyu Beef

  A5 Wagyu is a high-quality Japanese beef, primarily made from specific cuts of Japanese Black Wagyu cattle. Cooked using methods such as low-temperature slow cooking, charcoal grilling, or pan-searing, it preserves its delicate texture and rich marbling.
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  A5 Wagyu Ribeye

  Premium A5 Wagyu ribeye, known for its rich marbling and tender texture, is grilled or slow-cooked to perfection.
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  A5 Sirloin

  A5 Sirloin is a dish featuring premium steak, using the top-grade Japanese A5 Wagyu sirloin cut with fine texture and even fat marbling. Cooked by high-heat searing or grilling to retain its juices and aroma.
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  A5 Wagyu Beef

  Premium Japanese Wagyu beef from the top grade, featuring marbled fat and tender texture, slow-cooked to perfection for a rich, melt-in-your-mouth experience.
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  Sashimi Platter

  Sashimi 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.
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  Wagyu Master

  A premium dish featuring high-quality Wagyu beef, prepared by sous-vide or grilling to perfection, offering tender and flavorful meat with minimal seasoning.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Sirloin Steak

  Ribeye steak is made from the rib section of the cow, known as the loin meat, with a firm texture and evenly distributed fat. It is typically cooked by pan-searing, grilling, or charcoal roasting to retain its juices and original flavor, commonly found in Western cuisine.

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