Yu Chan · Sushi Kappo (Zhongshan Middle Road Branch)
日料 · ⭐ 4.7
No. 360 Zhongshan Middle Road
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 360 Zhongshan Middle Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: M9 Sirloin Wagyu Sashimi, Salmon Nama Zuke, Medium Fat Pork.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: 日料
- Rating: 4.7
- Address: No. 360 Zhongshan Middle Road
- Popular dishes: M9 Sirloin Wagyu Sashimi, Salmon Nama Zuke, Medium Fat Pork, Sukiyaki, Matcha Pudding
China trip · China travel
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Dishes
M9 Sirloin Wagyu SashimiPremium M9-grade sirloin wagyu, carefully sliced and served as sashimi, offering a rich, melt-in-the-mouth texture with natural umami flavor.
Salmon Nama ZukeA Japanese cold dish made with raw salmon marinated in a tangy sauce of soy sauce, rice vinegar, sugar, and mustard.
Medium Fat PorkA dish made from pork with medium fat content, marinated and pan-seared to perfection, offering a tender and flavorful experience.
SukiyakiSukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
Matcha PuddingMatcha panna cotta is a dessert made primarily with matcha powder, milk, sugar, whipped cream, and eggs. Mix the ingredients thoroughly, strain the mixture, pour it into molds, and bake at low temperature in an oven until set.
Conger Eel Hand RollStar eel hand-pressed sushi is a Japanese dish made primarily from fresh star eel and sushi rice. The preparation involves placing grilled star eel on hand-formed sushi rice, using professional techniques to ensure it adheres firmly.
Rich Foie Gras and Sea Urchin Steamed EggA luxurious dish featuring foie gras and sea urchin blended into a silky steamed egg, offering rich umami and delicate texture.
Beef Intestine Hot PotBeef tripe stew is a dish made primarily with fresh beef tripe, combined with various vegetables such as onions, potatoes, and carrots, and carefully simmered. The beef tripe is thoroughly cleaned and prepared, then cooked slowly in a pot with spices and seasonings until it becomes tender and the vegetables absorb the rich broth, resulting in a deeply flavorful dish.
Eel Rice BowlUnagi 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.
Foie Gras Hand RollFoie 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.