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Xinchuan OMAKASE (Shawan Park Store)

日料 · ⭐ 4.4

No. 256, Laodong East Road

Dishes

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  One-Night-Dried Yellow Croaker

  A traditional Chinese dish made by marinating fresh yellow croaker and air-drying it overnight, then pan-frying or steaming for a savory, tender texture.
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  Thick-cut Beef Tongue

  Thick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
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  Double Butter Wagyu Sandwich

  This dish features premium Wagyu beef as the main ingredient. The thick-cut Wagyu is seared until the surface is caramelized while the interior remains tender and juicy. Butter is added both during the cooking process and during assembly to enhance the flavor. The beef is then placed between slices of lightly toasted, soft bread. The dish highlights the rich meaty flavor of Wagyu combined with the creamy aroma of butter.
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  Wagyu Chestnut Rice Bowl

  A Japanese dish featuring tender wagyu beef and sweet chestnuts cooked together in a clay pot, resulting in a richly flavored rice bowl.
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  Wagyu Mushroom Pot Rice

  Premium wagyu beef and assorted fresh mushrooms are slowly stewed in an iron pot, allowing the rice to fully absorb the rich flavors of meat and mushrooms, resulting in a deeply savory and aromatic dish.
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  Curry Pork Cutlet Rice

  Curry pork cutlet rice is a dish primarily made with pork cutlets and curry. The pork cutlets are marinated and then fried until golden and crispy, then served with a rich curry sauce and cooked together with rice.
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  Fresh Tuna

  Fresh tuna prepared using low-temperature cooking or grilling to preserve its natural flavor and tender texture.
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  Sushi

  Sushi is a traditional Japanese dish primarily made from seasoned rice combined with ingredients such as seafood, vegetables, or other accompaniments. The preparation involves pairing the seasoned rice with fresh ingredients like raw fish, sea urchin, or crab meat, then hand-pressed or rolled into various shapes. It is typically served with soy sauce, wasabi, or other condiments.
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  Matsutake Crab

  Snow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
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  Squid Sushi

  Squid sushi features fresh squid, sliced or shredded and mixed with seasoned rice to form sushi. It's served as hand-pressed or rolled sushi with raw squid on rice or wrapped in seaweed.
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  Foie Gras Rice

  French foie gras rice dish features seasoned foie gras slices pan-seared to perfection, served over rice with a touch of red wine or broth for added flavor.
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  Sea Urchin Hand Roll

  Sea urchin hand-pressed sushi is a Japanese dish made with fresh sea urchin, seasoned rice, and a touch of wasabi. The sushi rice is shaped in the palm, topped with sea urchin, and gently pressed into a bite-sized form.
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  Aged Yakitori

  Aged yakitori is chicken marinated and slowly aged before grilling over charcoal, resulting in tender, flavorful meat with a smoky finish.
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  Marinated Crab Paste

  Live crab marinated in salt, ginger, garlic, rice wine, and soy sauce to preserve its freshness and tenderness.
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  Sautéed Silver Cod with Sweet and Sour Sauce

  Silver cod Sijin烧 is made with silver cod as the main ingredient, accompanied by辅料 such as green onion, ginger, and garlic. First, the silver cod is pan-fried until golden brown on both sides, then a seasoning sauce made of soy sauce, sugar, and cooking wine is added to braise the fish until fully flavored, and finally the sauce is reduced and served on a plate.
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  Horse Manure Sea Urchin / Box

  Horse manure sea urchin is an edible sea urchin variety named for its shell's resemblance to horse dung. The main ingredient is the fresh gonads (uni) of the sea urchin. The preparation method typically involves opening the shell, carefully extracting the intact uni, cleaning it, and packing it into a box. The uni is bright orange-yellow, with a delicate, creamy texture. It is often consumed raw, commonly used in sashimi, sushi, or as a garnish for dishes, offering a rich, uniquely sweet oceanic flavor.
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  Eel Hot Pot

  A dish featuring fresh eel and vegetables cooked in a light broth, served in a hot pot for quick dipping and enjoyment.
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  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.

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