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The Ritz-Carlton · Zhiyan · Teppanyaki Restaurant

日料 · ⭐ 4.8

3rd Floor, The Ritz-Carlton Xi'an, Science & Technology Road II

Dishes

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  M9 Wagyu Sirloin

  Premium M9-grade Wagyu sirloin, expertly cooked to perfection with a tender, juicy interior and a flavorful crust.
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  Chef's Selection Sashimi 12 Pieces

  Chef's selection sashimi, 12 pieces featuring fresh salmon, tuna, sweet shrimp, and sea scallops, hand-sliced to preserve natural flavor and tender texture, served with freshly grated wasabi and soy sauce.
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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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  Hand-Pressed Sushi Quartet

  A Japanese dish featuring four types of fresh fish or seafood served over vinegared rice, hand-formed into small, bite-sized pieces.
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  Plum-Brined Tomato

  Plum-marinated tomatoes use fresh tomatoes, salted to remove water, then pickled with plums or dried plum vegetables to absorb the plum's sour aroma, creating a unique taste.
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  French Cod in Xijing Style

  Fresh French cod slowly braised with soy sauce, sugar, and aromatics, resulting in tender fish and rich, savory sauce.
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  Boston Lobster

  Boston lobster is a dish featuring fresh Boston lobsters, typically cooked by steaming, boiling, or grilling to preserve its tender texture. Butter, garlic, and lemon juice are often added for enhanced flavor.
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  Australian Wagyu Tomahawk M5 Grade

  Premium Australian M5-grade Wagyu tomahawk, tender with distinct marbling, slow-roasted at low temperature to preserve natural flavor, crispy outside and juicy inside.
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  Australian Grain-Fed Wagyu M9 Sirloin

  Premium Australian grain-fed Wagyu M9 sirloin, slow-roasted to perfection for a tender, juicy bite with rich beef flavor.
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  Garlic Fried Rice

  A classic Chinese dish made by stir-frying rice with garlic, eggs, and vegetables for a savory, aromatic flavor.
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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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  Grilled Salmon Steak

  Sizzling salmon steak with fresh salmon, onions, and green peppers, grilled on a hot iron plate. The salmon is lightly seasoned and cooked directly on the plate, creating a slightly crispy surface while keeping the inside tender. Vegetables absorb the fish oil and seasoning, forming a harmonious flavor.
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  Sautéed French Cod on Iron Plate

  Sautéed French Cod on Iron Plate features tender cod fillets cooked on a hot iron plate with garlic butter and herbs, delivering a rich, savory flavor.
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  Searing Cod on Iron Plate

  Fresh cod fillet seared on a hot iron plate with vegetables, resulting in a tender and flavorful dish.
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  Snowflake Beef Love Rolls

  Snowflake beef rolls feature tender beef slices wrapped around fresh vegetables, steamed to perfection for a rich, savory flavor.
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  Pan-Seared Salmon

  Pan-seared salmon is a dish featuring salmon as the main ingredient. The salmon fillets are simply seasoned with salt and black pepper, then pan-fried in oil until golden brown on both sides and cooked through. It can be enhanced with lemon slices or herbs for added flavor.
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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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  Foie Gras

  Foie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.

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