Close

Yinshihisa Kaiseki Cuisine (Tianyuan Villa Branch)

日料 · ⭐ 4.8

West Gate of Tianyuan Villa, Zhanwang Road, Tianjin Economic-Technological Development Area (enter via small bamboo gate beside)

Dishes

• 

  Chef's Homemade Brown Sugar Ice Cream

  A rich and creamy brown sugar ice cream made by the chef using premium milk and natural brown sugar, offering a smooth texture and deep caramel flavor.
• 

  Kaiseki Set Menu (¥398)

  A refined Japanese kaiseki meal featuring assorted cold dishes, grilled fish, sashimi, and soup, using fresh ingredients and meticulous preparation.
• 

  Sashimi Trio

  Sashimi trio featuring tuna, salmon, and scallop, freshly sliced seafood ingredients served with soy sauce and wasabi, delivering the most authentic freshness.
• 

  Shrimp Tempura

  Tempura shrimp is a Japanese fried shrimp dish. Fresh large shrimp are peeled leaving the tails intact, then coated in a batter made from eggs, cold water, and cake flour before being deep-fried in hot oil until golden and crispy.
• 

  Dalian Extra Large Live Sea Urchin

  Extra large live sea urchin from Dalian, using freshly harvested giant sea urchins; only the rich roe is used, no seasonings added, presenting the natural sweetness and smooth texture of sea urchin in its purest form.
• 

  Foie Gras

  Foie gras is a luxury dish made from the liver of ducks or geese, typically prepared by searing or confit, offering a rich and buttery texture.
• 

  Australian M9 Beef Sukiyaki Hot Pot

  Australian M9 beef sukiyaki hot pot features premium M9 beef, tofu, Chinese cabbage, and enoki mushrooms, simmered in a traditional Japanese sukiyaki sauce. The broth is sweet and savory, with tender, juicy meat.
• 

  Australian Wagyu Sukiyaki

  Australian Wagyu Sukiyaki features premium Australian wagyu beef cooked in a sweet and savory sauce with vegetables and tofu, a classic Japanese hot pot dish.
• 

  Avocado Tofu Salad

  A refreshing salad made with soft tofu and ripe avocado, combined with fresh vegetables and a light dressing of lemon juice and olive oil.
• 

  Premium Filet Mignon Steak

  Premium Filet Mignon Steak is made from the tenderest cut of beef, slow-cooked and seared to perfection, offering a rich, juicy flavor with a smooth texture.
• 

  Grilled Eel with Sweet Sauce

  Fresh eel is grilled and glazed with a sweet soy-based sauce, resulting in a tender, savory dish.
• 

  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
• 

  Vinegar Dish

  A cold dish made by marinating vegetables or tofu in vinegar-based dressing, known for its refreshing sour taste.
• 

  Teppanyaki Aged Wagyu Filet Mignon

  Premium Wagyu filet mignon aged at low temperature, seared quickly on a hot teppanyaki griddle for a crispy exterior and tender interior, preserving its natural flavor.
• 

  Pan-Seared French Scallops

  Fresh scallops pan-seared with butter and olive oil, achieving a golden crisp exterior and tender juicy interior. Enhanced with lemon juice and parsley to highlight the natural seafood flavor.
• 

  Lobster

  Made with lobster as the main ingredient, typically boiled in water or stir-fried with butter and garlic, served with onions and tomatoes for a fresh, firm texture.
• 

  Lobster

  Lobster is a dish primarily made with fresh lobster as the main ingredient. To prepare it, first clean the lobster and cut it into pieces suitable for eating. Then, it can be steamed, braised in soy sauce, or stir-fried, combined with appropriate seasonings and vegetables to preserve its natural flavor while enhancing its delicious taste.

Reviews