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Crab Flavor • Human Flavor Cuisine (Furong Branch)

日料 · ⭐ 4.9

Unit 01, Mezzanine, Building 1, Ai'er Building, No. 188 Section 1 Furong South Road

Dishes

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  Scallion Chicken Skewers

  Beijing green onion chicken skewers are made with chicken breast as the main ingredient, combined with Beijing green onions, marinated and then threaded onto bamboo skewers. Slowly grilled over charcoal until the chicken is fully cooked, the green onions are softened, and the surface is slightly charred, releasing an enticing aroma.
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  Sashimi Trio

  Sashimi trio typically includes three types of raw fish, mainly fresh fish and shellfish such as salmon, tuna, and sea bream, sometimes also shrimp or octopus. Ingredients are finely sliced and eaten raw to preserve their natural flavor.
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  Two-variety Sashimi

  Two-variety sashimi features fresh raw fish slices, typically salmon and tuna, thinly cut to highlight natural flavors, served with wasabi and soy sauce.
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  Wagyu Sukiyaki

  Wagyu sukiyaki is a Japanese hot pot dish primarily made with premium wagyu beef slices, vegetables, and tofu. The ingredients are cooked in a sukiyaki sauce and served with raw egg yolk as a dipping sauce.
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  Bacon and Shrimp Skewers

  Bacon-wrapped shrimp skewers made with fresh shrimp and bacon, grilled on bamboo skewers. The crispy bacon complements the tender shrimp, offering a savory-sweet flavor profile.
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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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  Chrysanthemum Steamed Crab Legs in Pine Box

  Fresh crab legs are steamed with chrysanthemums in a pine box, resulting in a delicate and fragrant dish.
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  Steamed Beef Short Ribs in Pine Box

  Beef short ribs steamed in a pine box, tender and flavorful with aromatic seasonings.
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  Seafood Ishikari Hot Pot

  Seafood Ishikari hot pot features fresh seafood such as shrimp, shellfish, and squid, combined with tofu, vegetables, and a rich broth. The soup base is savory and deeply flavorful, highlighting the natural taste of seafood, offering a rich and satisfying texture.
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  Grilled Thick Beef Tongue

  Grilled thick-cut beef tongue is a dish featuring beef tongue as the main ingredient. After cleaning and blanching, it's sliced thickly and charcoal-grilled until the surface is slightly charred and the inside is fully cooked, preserving its tender texture.
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  Charcoal-Grilled Beef Short Ribs

  Grilled beef short ribs made from beef short ribs, marinated and grilled over charcoal. The meat is firm with just the right amount of fat, which melts during grilling to enhance tenderness and creates a flavorful crust.
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  Charcoal-Grilled Chicken Feet

  Charcoal-grilled chicken feet made from chicken claws, marinated and slowly roasted over charcoal, with a crispy, fragrant outer layer and tender, chewy texture, featuring a rich smoky aroma and savory flavor.
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  Charcoal-Grilled Yellow Croaker

  Charcoal-grilled yellow croaker is a dish featuring fresh yellow croaker. After cleaning, cuts are made on both sides of the fish to enhance flavor absorption. It's marinated, then grilled over charcoal until the skin is slightly charred and the flesh is fully cooked.
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  Perilla Plum Pork Roll

  A pork roll made with fatty pork belly wrapped around pickled plums and perilla leaves, steamed to perfection. Rich in flavor with a balance of savory, sweet, and tangy notes.
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  Cheese Baked Crab Legs

  A dish made with fresh crab legs baked with cheese, cream, and seasonings for a rich, savory flavor.
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  Crab Custard in Tea Bowl

  A delicate Japanese dish made by steaming crab meat with egg and dashi, resulting in a smooth and savory custard.
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  Crab Pot

  A dish featuring crab as the main ingredient, simmered with tofu and vegetables in a pot, resulting in a rich and savory broth.
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  Eel Rice Bowl

  Fresh eel is simmered with rice, onions, soy sauce, mirin, and sugar. After marinating, the eel is grilled until tender and then heated together with seasoned rice in a clay pot to absorb its rich flavor.
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  Foie Gras Mango Taco

  Pan-seared foie gras and fresh mango chunks served in a corn tortilla with a tangy sauce.
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  Foie Gras Mango Dumplings

  Foie gras and mango are mixed into a filling, wrapped in thin dumpling wrappers and steamed. Rich in flavor with a balanced sweet-salty taste and creamy, fruity notes.

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