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Ginza Onodera Sushi (No.18 Bund Branch)

日料 · ⭐ 4.8

3rd Floor, No. 18 Zhongshan East First Road (The Bund 18), near Nanjing East Road

Dishes

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  Hokkaido Scallop

  Fresh Hokkaido scallops are quickly seared or steamed at high heat to retain their natural flavor. A touch of butter, garlic, and white wine may be added for aroma, with no excessive seasonings.
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  Wagyu Sea Urchin Caviar Sushi

  A premium sushi featuring tender wagyu beef, fresh sea urchin, and caviar on seasoned rice, offering a luxurious umami-rich experience.
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  Bamboo Clamp Sushi

  A creative sushi dish featuring fresh fish or seafood and seasoned rice, shaped using bamboo clamps for a neat, elegant presentation.
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  Matcha Coconut Jelly

  A dessert blending matcha powder and coconut milk, chilled to a smooth, delicate texture with subtle tea and coconut flavors.
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  Peony Shrimp Sushi

  The Peony Shrimp Sushi is primarily made with fresh peony shrimp and sushi rice. The tender flesh of the peony shrimp pairs perfectly with specially prepared sushi vinegar rice, creating a rich and satisfying taste. During preparation, the shrimp are deveined with tails intact, gently placed on hand-formed sushi rice balls, and then garnished with a touch of wasabi and sauce—simple yet elegant.
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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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  Scallion Tuna Sushi

  Fresh tuna slices with scallion garnish on seasoned rice, rolled into a classic Japanese sushi roll.
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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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  Tuna Belly

  Tuna belly is the fattiest part of the tuna's abdomen, finely sliced and served raw or lightly marinated to preserve its natural oils and delicate texture, commonly used for sashimi or sushi.
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  Tuna Belly

  Tuna belly is the fattiest part of the tuna, with a pale pink color and fine, clear marbling patterns on its surface. It is typically prepared and cooked simply—such as thin slicing, light grilling, or served raw—to preserve its original tenderness and rich juice.
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  Sea Urchin

  Sea urchin dish made primarily from sea urchin, typically eaten fresh or with a touch of soy sauce and mustard to preserve its natural flavor and delicate texture.

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