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Toyama Sushi Shiki

日料 · ⭐ 4.8

Guangming Hotel, No. 42 Liangmaqiao Road, Building A, 3rd Floor

Dishes

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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 Beef

  Wagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
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  Peony Prawn

  Fresh large shrimp are deveined with tails intact, sliced on the back without cutting through to form a flower shape. The shrimp are marinated in wine and salt, lightly coated in starch, then deep-fried until golden and crispy. Arranged neatly on a plate to resemble a peony, hence the name. Served with salted pepper or garlic sauce.
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  Fully Ripe Matsutake Crab Vinegar Jelly with Perilla Flowers

  Made with fully ripe matsutake crab and perilla flowers, using a vinegar jelly technique. The taste is fresh, with the freshness of crab meat and the fragrance of perilla flowers.
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  Mangosteen Vinegar Gellato Oyster

  Fresh oysters marinated with mangosteen fruit and a special vinegar sauce, then lightly cooked or pan-seared, mixed with mangosteen pulp, Girodo (a sweet seasoning sauce), and vinegar for a tender, smooth texture with a balanced sour-sweet flavor.
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  Dashi-glazed Crab Roe Sauce

  Chilled crab caviar sauce made with fresh pine crab meat, vinegar, and gelatin, served in blocks. Crab is mixed with vinegar and a touch of caviar for layered flavor.
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  Grilled Lemongrass Deep-Sea Bass

  Fresh deep-sea sea bass marinated with lemongrass and spices, grilled over charcoal until the skin is slightly charred and the flesh is tender, preserving its freshness and aromatic flavor.
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  Soft-shelled Turtle Steamed in Bowl

  Abalone steamed egg cup is a dish made by steaming abalone chunks mixed with beaten eggs and broth. Cleaned abalone is cut into pieces, combined with egg mixture, seasoned broth, then steamed in a teacup.
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  Passion Fruit Glazed Deep-Sea Bass

  Grilled deep-sea bass with a slightly charred surface and tender flesh, served with passionfruit honey marinade for a rich, sweet-tart flavor that enhances the fish's depth.
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  Homemade Ice Cream

  Homemade ice cream is a sweet dessert made primarily from milk, cream, and sugar, through stirring and freezing. It often includes ingredients such as fruits, chocolate, or nuts during the process, with a smooth texture and diverse flavors.
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  Moutai Soy Sauce Ice Cream

  Maotai soy sauce ice cream is an innovative dish blending Chinese flavors with Western desserts, using Maotai wine, soy sauce, milk, cream, and sugar. Mix Maotai and soy sauce, add milk and cream, chill to form the base, then freeze into shape.
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  Scallop Hand-Pressed Sushi

  Fresh scallop hand-pressed sushi with seasoned rice, lightly blanched or served raw, offering a tender texture and slightly acidic rice that highlights the seafood's natural flavor.
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  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.

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