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Jiya家 Japanese Cuisine & Teppanyaki (HUBIN Branch)

日料 · ⭐ 4.2

Jiyajia Cuisine, 2nd Floor, Marco Polo Holiday Hotel, No. 38 Pinghai Road

Dishes

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  Grilled Eel Skewers

  Grilled eel skewers are made by marinating fresh eel segments on bamboo sticks and grilling over charcoal until the skin is crispy and the flesh tender.
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  Kyoto Tonkotsu Ramen

  A rich pork bone broth-based ramen from Kyoto, featuring tender chashu pork, soft-boiled egg, bamboo shoots, and thin noodles.
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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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  Sushi Set

  A Japanese dish featuring sushi rice with raw fish, pickled vegetables, and egg omelet, served with miso soup and side dishes.
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  Avocado Sushi Reverse Roll

  A sushi roll made with avocado, crab stick, and cucumber, wrapped in seaweed and rice, served cold for a refreshing taste.
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  Beef Fried Rice Set

  Beef fried rice set features seasoned beef, eggs, carrots, and peas stir-fried with rice. The marinated beef infuses the rice with rich flavor while keeping each grain distinct. Served with a soup or side dish.
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  Pork Kimchi Hot Pot

  A spicy and savory Korean dish made with pork, fermented kimchi, and vegetables in a simmering broth.
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  Garden Vegetable Salad

  A garden vegetable salad is a healthy dish primarily made with fresh vegetables. It includes lettuce, tomato, cucumber, carrot, and other vegetables, which are washed and chopped before being dressed with a specially prepared salad dressing and gently mixed. The colorful dish offers a refreshing taste.
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  West Capital Roasted Silver Cod

  Fresh silver cod marinated and roasted over charcoal, served with a special sauce for a delicate, savory flavor.
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  Tofu Skin Sushi

  Bean curd sushi is made by wrapping rice and various fillings in bean curd skin, commonly including cucumber, carrot, crab stick, and egg, then rolled and sliced for serving.

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