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Changfeng • Seasonal Japanese Cuisine

日料 · ⭐ 4.6

B1, Huayi Brothers, No. 2 Jia, Xinyuan South Road

Dishes

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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Tempura Prawn Platter

  A platter of Tempura Shrimp features fresh large shrimp coated in a light batter and deep-fried until golden and crispy. It includes seasonal vegetables like eggplant, green pepper, and carrot, all fried together. The dish offers a crisp exterior with tender shrimp and rich flavor layers.
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  Conger Eel Sushi Roll

  Fresh conger eel sushi is made with seasoned rice and seaweed, featuring steamed or pan-fried conger eel rolled into bite-sized pieces.
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  Dungeness Crab with Vinegar Gel

  Fresh pine crab with vinegar jelly, made from rice vinegar, sugar, and gelatin. The steamed crab meat is served alongside the semi-transparent jelly, offering a refreshing taste that complements the crab's natural sweetness.
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  Sea Urchin Sashimi

  Sea urchin sashimi is a dish primarily made with fresh sea urchin. To prepare it, the sea urchin is opened and its golden-colored roe is removed, then simply seasoned to enjoy the exquisite freshness of the sea urchin.
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  Marinated Grilled Smelt

  Secret-roasted mackerel is a grilled dish featuring mackerel as the main ingredient. After cleaning, the fish is marinated in a secret spice blend and then grilled until the skin is slightly charred and the flesh is fully cooked. The whole fish remains intact with rich aroma.
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  Filet Mignon

  Filet mignon is made from beef tenderloin, carefully marinated and grilled. The tenderloin cut is tender with no fat, and after high-heat quick grilling, it develops a crispy exterior while maintaining a tender and juicy interior.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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  Scallop Hand Roll

  Fresh scallop hand-pressed sushi with vinegared rice and a touch of wasabi, shaped by hand.
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  Tuna Sushi Hand Roll

  Tuna hand roll made with fresh tuna as the main ingredient. The tuna meat is finely chopped and pressed onto a specially prepared sushi rice ball, forming a compact shape with an appealing color.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.
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  Dried Squid

  Dried squid is a dish made primarily from fresh squid, cleaned, sliced or cut into strips, marinated with salt and cooking wine, then air-dried in a well-ventilated area to evaporate moisture and develop unique texture and flavor.
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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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  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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  Spicy Clam Dish

  Spicy clams are made with fresh clams stir-fried with chili peppers and Sichuan peppercorns. Cleaned clams are quickly stir-fried with葱姜蒜, dried chilies, and花椒, then seasoned and served while still tender.

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