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Edo House (Yangzhi East Street Branch)

日料 · ⭐ 3.6

No. 18 Yangshe East Street

Dishes

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  Salmon and Scallops Platter

  A platter of fresh salmon and scallops, served raw or lightly marinated, with a hint of lemon and mustard for a delicate, oceanic flavor.
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  California Roll

  A California roll is a type of sushi roll wrapped in seaweed, filled with rice, cucumber strips, imitation crab or cooked shrimp, and sometimes topped with sesame seeds, fish roe, or drizzled with sauce for added flavor.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Fried Fish and Bamboo Shoot with Cheese

  A creative fusion dish featuring fish and bamboo shoot wrapped around cheese, deep-fried to golden crispiness with a creamy, savory center.
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  Mustard Octopus

  Wasabi octopus is a Japanese appetizer made with fresh octopus and seasoned with wasabi, soy sauce, and other condiments. The octopus is sliced thinly and mixed with wasabi paste, creating a unique texture and 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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  Grilled Pork Cutlet

  Grilled pork cutlet dish made with tenderloin, marinated and seared on a hot iron plate for a crispy exterior and juicy interior, served with onions and peppers and finished with a savory sauce.
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  Eel and Mango Roll

  Eel and mango roll features fresh eel slices and ripe mango, with marinated eel pan-seared and wrapped in rice paper with mango strips for a rich, flavorful bite.
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  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.

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