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Shushi Jiua

日料 · ⭐ 4.9

No. 1088, Songtao Street, Xietang Old Street Phase V, Building 52, Unit 52-103 (East of Huajian Tea House)

Dishes

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  Sashimi

  Sashimi is a dish primarily made with fresh raw fish slices, typically served with condiments such as wasabi and soy sauce. The preparation is simple—just slice the raw fish thinly and arrange it on a plate for immediate enjoyment, preserving the original freshness and flavor of the fish.
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  Sashimi and Sushi

  Sashimi and Sushi are two classic Japanese dishes. Sashimi primarily uses fresh seafood such as salmon, tuna, or shellfish, expertly sliced into thin pieces and typically served with soy sauce and wasabi. Sushi combines vinegared rice with toppings like raw fish, seafood, or vegetables, commonly seen as nigiri or rolls. Both emphasize the freshness and natural flavor of ingredients, with preparation focusing on knife skills and rice seasoning.
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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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  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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  Snow Crab with Sea Urchin

  Snow Crab with Sea Urchin is a dish featuring fresh snow crab meat and sea urchin as the main ingredients. The cooked snow crab leg meat is typically picked and arranged alongside fresh sea urchin roe. It is sometimes served with a small portion of vinegared rice or as part of a sashimi platter. The dish highlights the natural flavors of the ingredients, with the crab meat offering a sweet, firm texture and the sea urchin providing a delicate, creamy richness, resulting in a fresh and refined taste.
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  Live Arctic Scallop

  Fresh live scallops are cleaned and served raw or lightly prepared to preserve their natural freshness, typically enjoyed with soy sauce, wasabi, or lemon juice.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Sea Urchin Hand Roll

  Fresh sea urchin wrapped in sushi rice and nori, served with a touch of wasabi and soy sauce.
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  Black Abalone in Sake Sauce

  Fresh black abalone is gently simmered in sake, ginger, and a touch of soy sauce, resulting in tender meat with a rich, aromatic flavor.
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  Steamed Black Abalone with Sake

  Fresh black abalone steamed with sake, ginger, and scallions to preserve its tender texture and delicate aroma.
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  Grilled Wagyu Beef

  Charcoal-grilled wagyu is a dish made with premium wagyu beef, marinated and then grilled over charcoal. Wagyu typically uses cuts such as shoulder, ribeye, or tenderloin, which are slowly roasted over charcoal to achieve a tender, juicy texture with a slightly charred surface, preserving the natural aroma of the beef.
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  Charcoal-Grilled Black-throated Fish

  Fresh black-throated fish marinated and grilled over charcoal for a smoky, savory flavor.
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  Japanese omelette

  Tamagoyaki is a traditional Japanese dish made primarily from eggs, milk, salt, mirin, and Japanese dashi soy sauce. The preparation involves mixing beaten eggs with milk, salt, and other seasonings, then cooking them layer by layer in a special rectangular frying pan. The result is a rolled omelet with a tender texture and rich egg aroma.
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  Sweet Dew Braised Black Throat Fish

  Sweet Dew Braised Black Throat Fish is a braised dish featuring fresh black throat fish as the main ingredient. Key components include black throat fish, soy sauce, sake or rice wine, mirin, sugar (or honey), ginger slices, and scallions. The basic preparation involves simmering the cleaned fish with the seasonings in a pot with a small amount of water over low heat, allowing the fish to fully absorb the flavors until the sauce thickens and the fish becomes tender and flavorful. The finished dish features tender fish with a rich, slightly sweet sauce.
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  Charcoal-Grilled Spanish Mackerel

  Charcoal-Grilled Spanish Mackerel is a dish primarily made with fresh Spanish mackerel. The main preparation method involves marinating the cleaned fish with basic seasonings such as salt and cooking wine, then grilling it over high-temperature charcoal. During grilling, the fish skin develops a slightly charred crispiness while the interior remains tender and juicy. The finished dish has a golden color and a distinctive charcoal aroma.
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  Squid Stuffed with Roe

  Squid Stuffed with Roe is a dish featuring fresh squid as the main ingredient. The primary method involves cleaning the squid and stuffing it with a filling made from squid roe, minced pork, shiitake mushrooms, and diced bamboo shoots, sometimes including glutinous rice. The stuffed squid is then cooked by steaming or braising until done, resulting in a plump and intact appearance. The dish offers a rich texture, with the squid being chewy and the filling savory and soft, while the roe provides a distinctive granular texture and umami flavor.
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  Shaoxing Wine Marinated Prawn

  Fresh large prawns marinated in Shaoxing wine and gently steamed to retain their natural sweetness and delicate flavor.
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  Sesame Tofu

  A cold dish made by mixing soft tofu with sesame sauce, offering a rich and savory flavor.
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  Tuna

  Tuna dishes are made primarily from fresh tuna, typically prepared with simple seasoning and cooking methods to preserve the fish's tender texture. Common preparation methods include tuna sashimi, tuna salad, and grilled or pan-seared tuna—each method highlighting the unique deliciousness of tuna.
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  Mackerel Muscle Edge Roll

  Mackerel Muscle Edge Roll is a Japanese dish primarily made from the muscle edge meat of fresh mackerel, located near the bone. The meat is sliced thinly or into strips, often combined with vegetables like cucumber shreds and pickled radish, then rolled into a cylinder using nori or thin egg crepe. The surface may be lightly seared to enhance flavor. The dish features a delicate texture and highlights the natural umami and oily aroma of mackerel.

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