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Tang Sushi · Original Taste

日料 · ⭐ 4.8

Adjacent to the West Gate of Phase I, Triumphal Arch, Lüzhou East Road

Dishes

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  Clove Fish Tea Bowl Steamed

  Fresh fish meat is combined with cloves, ginger slices, and clear broth, then steamed in a tea bowl over water. The dish features tender, delicate fish with rich clove aroma and a clear, refreshing broth.
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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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  Kyoto Turtle Egg Custard

  A refined Japanese dish made with turtle, eggs, and dashi, steamed to a silky texture.
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  Eight-inch Platter

  An eight-inch platter is a Chinese cold dish featuring a variety of small dishes such as braised meats, cold salads, and pickled seafood, beautifully arranged and seasoned for a balanced taste.
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  Five-Slice Sashimi

  A Japanese cold dish featuring five types of fresh raw fish slices, served with wasabi and soy sauce.
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  Wagyu Hot Spring Egg Sukiyaki

  A Japanese dish featuring premium Wagyu beef, hot spring egg, and vegetables simmered in a sweet and savory sukiyaki sauce.
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  Hand Roll Sushi

  A Japanese dish made by wrapping sushi rice and ingredients like raw fish or vegetables in seaweed, then rolling it into a cylindrical shape and slicing.
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  Hand-Pressed Sushi

  Hand-pressed sushi made with fresh seafood such as salmon or tuna, served with seasoned sushi rice. The rice is shaped into a small ball and topped with a slice of raw fish, gently pressed to hold it together. It may be garnished with wasabi or pickled ginger.
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  Sea Urchin Sushi Boat

  Sea urchin nigiri is a Japanese dish made with fresh sea urchin and sushi rice, shaped into small oval forms topped with raw sea urchin, sometimes decorated with caviar or cucumber slices. Freshness and presentation are key.
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  Grilled Golden Snapper

  Grilled Golden Snapper is a dish made with fresh golden snapper fish, marinated in ginger, scallions, and garlic, then roasted to perfection for a tender and aromatic flavor.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Braised Crab Meat with Water Shield in Egg Custard

  A delicate dish featuring fresh water shield and crab meat steamed in egg custard, offering a silky texture and rich umami flavor.
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  Bluefin Tuna Belly

  Bluefin tuna belly is made from the fatty abdominal part of bluefin tuna, served fresh or gently cooked at low temperature to preserve its delicate texture and rich oil content.
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  Bluefin Tuna and Sea Urchin Handheld

  A blend of fresh bluefin tuna and sea urchin, served in a hand-held rice ball. The dish features a rich, sweet-savory taste with a melt-in-the-mouth texture. Main ingredients: bluefin tuna and sea urchin; prepared using raw food techniques.
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  Yogurt Lemon Mousse

  Yogurt lemon mousse is made primarily from yogurt and lemon, with gelatin or agar-agar used as a setting agent, blended and chilled to set. It has a smooth, delicate texture with a balanced sweet-tart flavor and a rich dairy aroma complemented by refreshing lemon notes.
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  Flavorful Dry-Braised Eel Sushi

  A sushi roll featuring dry-braised eel in a savory sauce, wrapped with seasoned rice and seaweed.
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  Pan-Seared Sesame Miso Foie Gras

  Pan-seared foie gras marinated in sesame and miso, delivering a rich, savory flavor with a delicate texture.

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