Close

Jei Yakitori / Yakitori Omakase (at Xin Dian Lu Branch)

日料 · ⭐ 4.8

North Gate 2, Beixiaohe Park, No. 1 Wangjing West Road, Chaoyang District

Dishes

• 

  Low-Temperature Slow-Cooked Giant Snail

  Fresh large snails are cooked using low-temperature slow cooking to retain the original flavor and ensure a tender texture.
• 

  Red Robe Pigeon Leg

  Red Robe Pigeon Leg is a dish made with pigeon legs marinated with spices and seasonings, then pan-fried or grilled. The outer layer is crispy, and the meat is tender and flavorful.
• 

  Grilled Chicken Skewers

  Yakitori is a dish primarily made with chicken. To prepare it, chicken is cut into appropriate sizes and skewered on bamboo sticks. Then, it is brushed with a specially prepared barbecue sauce and slowly grilled over charcoal until golden and crispy on the outside, while remaining tender and juicy inside.
• 

  Perilla Plum Chicken Thigh

  Braised chicken thigh with perilla and plum sauce, marinated then pan-seared, then simmered with perilla leaves and plum sauce to absorb sweet-sour flavors and aromatic perilla essence.
• 

  Perilla Plum Chicken Thigh

  Braised chicken thigh with perilla and plum sauce: marinated chicken thighs are pan-fried or grilled, then stir-fried or mixed with perilla leaves and plum sauce to absorb the tangy plum aroma and fresh perilla scent.
• 

  Blue Flag Tuna Large Nakano Sashimi

  Blue Flag Tuna Large Nakano Sashimi is a raw dish made from high-quality Blue Flag Tuna, sliced finely and served directly. It has a fresh and tender texture, preserving the original flavor of the tuna.
• 

  Bluefin Tuna Hand Roll

  Fresh bluefin tuna hand roll with sushi rice, seaweed, and cucumber, delicately rolled by hand for a fresh oceanic taste.
• 

  Dried Horse Mackerel

  Salt-dried mackerel is a dish made primarily from mackerel. Fresh fish is cleaned, salted, and air-dried until half-dry, creating a unique flavor. No additional seasonings are added to preserve the natural taste of the fish.
• 

  Chicken gizzard

  Chicken gizzard is a dish made from the stomach of chickens. The basic preparation method usually includes cleaning, boiling, and seasoning. Before cooking, it is typically marinated with salt or cooking wine, then cooked using methods such as stir-frying, stewing, or grilling, and finally enhanced with various spices to improve flavor.
• 

  Foie Gras Tofu with Sesame

  Foie gras tofu is a dish made primarily with foie gras and sesame tofu. The foie gras is pan-fried and paired with sesame tofu, offering a rich texture and strong fragrance.
• 

  Foie Gras Pigeon Breast Croissant Sandwich

  Sliced roasted squab breast with golden-fried foie gras in a crisp croissant sandwich, balanced for temperature and texture to blend the foie gras's silkiness with the squab's tenderness.

Reviews