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Snow Moon Flower (Digital Valley Branch)

日料 · ⭐ 4.8

No. 8 Dongbeiwang West Road

Dishes

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  Udon Noodles

  Udon is a Japanese noodle made from wheat flour, characterized by its thick strands and smooth, tender texture. The basic preparation involves rolling out the dough into a flat sheet, cutting it into strips, and then boiling it. Udon is commonly served with various broths and toppings such as sauce, vegetables, or meat, creating different flavorful dishes.
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  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.
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  Premium Beef Sukiyaki

  Premium beef sukiyaki, made with优质 beef and fresh vegetables, simmered slowly in a traditional Japanese sauce. The beef in the pot is tender and juicy, while the vegetables absorb the rich broth, creating a layered and satisfying taste.
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  Plum Tea Rice

  Plum tea rice is a dish based on rice, enhanced with plum powder and sencha green tea. To prepare it, place the rice in a bowl, sprinkle with an appropriate amount of plum powder, then pour in hot sencha tea. The aroma of the tea blends harmoniously with the sweet-sour flavor of the plums, offering a unique sensory experience.
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  Australian Purebred Black Angus Wagyu Eye Fillet Sukiyaki

  Australian purebred Wagyu beef eye fillet sukiyaki with onions, white radish, konjac noodles, and tofu, simmered in a traditional sukiyaki sauce made from soy sauce, mirin, sake, and sugar.
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  Grilled Large Oysters

  Charcoal-grilled oysters is a seafood dish made with fresh oysters, grilled over charcoal. The oysters emit an enticing aroma as they are roasted over the fire, and with simple seasoning, they deliver a delicious taste that highlights their natural freshness.
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  炭烤澳洲纯血黑毛和牛眼肉

  精选澳洲纯血黑毛和牛眼肉，以高温炭火直烤，表面形成焦香酥脆的炭烤纹路，内部保留丰盈肉汁。肉质细腻如丝，带有浓郁的和牛特有奶香与坚果香气，入口即化。搭配海盐或特调黑胡椒酱，凸显牛肉本真的鲜美，是追求顶级肉食体验的奢华之选。
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  Grilled Beef Salad

  Charcoal-grilled beef salad features fresh beef slowly roasted over charcoal until the outside is crispy and the inside remains tender. It is paired with a variety of fresh vegetables such as lettuce, cherry tomatoes, and cucumbers, then drizzled with a specially crafted dressing for a rich, balanced flavor and nutritious meal.
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  Grilled Eel in Charcoal

  Grilled eel in the style of kabayaki, using fresh live eel slowly roasted over charcoal. The skin is crispy and fragrant, while the flesh remains tender and juicy. Served with a specially crafted kabayaki sauce that gives it an enticing color and aroma, melting in your mouth with a lingering aftertaste.
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  Charcoal-Grilled Chicken Jerky

  Charcoal-grilled chicken jerky, made from fresh chicken that is air-dried overnight to make the meat firmer. Then slowly grilled over charcoal, the skin becomes crispy and fragrant while the inside remains tender and juicy. With simple seasonings, it brings out the most authentic flavor of chicken.
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  Charcoal-Grilled Chicken Meatballs

  Charcoal-grilled chicken meatballs are made from fresh chicken, finely minced and mixed with spices to form meatball shapes. Slowly grilled over charcoal, the meatballs become crispy on the outside and tender and juicy on the inside. They taste even better when paired with a specially prepared sauce.
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  Avocado Shrimp Salad

  Avocado shrimp salad is made with fresh avocado and shrimp as the main ingredients, combined with various vegetables and dressing. First, slice the avocado and cook the shrimp, then remove the shells. Add lettuce, cherry tomatoes, and other vegetables, and finally pour the specially prepared salad dressing over the mixture and toss to combine before serving.
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  Grilled Thick Beef Tongue

  Grilled thick-cut beef tongue is a grilled meat dish featuring fresh beef tongue as the main ingredient. The tongue is carefully prepared, sliced into thick pieces, and marinated with a special seasoning to infuse flavor. Using the method of raw grilling, it retains the tender texture of the tongue, with a slightly charred exterior and juicy interior, filling the air with rich aroma.
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  盐烤小竹荚鱼

  盐烤小竹荚鱼是一道日式经典料理，选用新鲜小竹荚鱼为主料，仅用海盐简单调味后炭火烤制而成。制作时在鱼身表面均匀撒上粗盐，高温烤至鱼皮金黄酥脆，肉质保持鲜嫩多汁。成品外皮咸香焦脆，内里鱼肉清甜细腻，最大程度保留了食材的原汁原味，搭配柠檬汁或白萝卜泥食用更显清爽。
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  Eel and Shrimp Roll

  Eel and shrimp rolls made with fresh eel slices and shrimp meat, minced shrimp mixed with seasonings, wrapped in eel slices, secured with bamboo skewers, then steamed or pan-fried. Outer eel is tender, inner shrimp filling is chewy and flavorful.
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  Chicken Wing Dumplings

  Chicken wing dumplings are an innovative dish featuring chicken wings as the outer skin, filled with delicate dumpling stuffing. To prepare, remove the bones from the chicken wings while keeping the skin intact, then fill them with seasoned dumpling filling, and finally bake until golden and crispy.

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