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Leting Japanese Cuisine (Bookstore Store)

自助餐 · ⭐ 4.1

No. 1 Yongjiang Avenue, Ningbo Book City, Building 3, 1st Floor

Dishes

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  Nut Vegetable Salad

  Nut vegetable salad is made with fresh vegetables like lettuce, cucumber, tomato, and carrot, mixed with walnuts and almonds. Cut vegetables are combined with nuts and dressed with vinaigrette or salad dressing.
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  Premium Sashimi Platter

  A premium selection of fresh sashimi, featuring salmon, tuna, and snapper, expertly sliced and served with wasabi and soy sauce for a delicate, authentic taste.
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  Plum Vinegar Drink

  A refreshing drink made from plums, rock sugar, and aged vinegar, known for its balanced sweet and sour flavor.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is an exquisite French dish, primarily made with fresh goose liver. After marinating, the liver is gently pan-fried over medium heat until golden brown on both sides, resulting in a crispy exterior and tender, delicate interior. It is finally enhanced with a specially crafted sauce for added aroma.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Deep-Sea Lobster

  Fresh deep-sea lobster is the main ingredient, cleaned with fresh water and then steamed or blanched to preserve its natural flavor. Some recipes add ginger slices and scallions to remove fishy odor and enhance aroma, while others use garlic butter, butter, or soy sauce to enrich the taste.
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  Grilled Eel

  Grilled eel is a dish made primarily from fresh eel, marinated and then grilled over charcoal or in an oven. The eel's skin becomes golden and crispy, while the flesh remains tender and juicy, paired with a specially crafted sauce that delivers a unique flavor.
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  Baked Little Lobster

  A seafood dish featuring fresh little lobster baked with garlic, butter, and cheese, resulting in a rich, savory flavor and tender texture.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Sweet Shrimp

  Sweet shrimp is a dish primarily made with fresh shrimp, carefully prepared to highlight tender and juicy meat with a naturally sweet taste. Typically, uniformly sized shrimp are used, combined with simple seasonings to preserve the shrimp's inherent freshness and flavor.
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  Stone Plate Thick-cut Beef Tongue

  Thick-cut beef tongue marinated and grilled on a hot stone plate, offering a rich, savory flavor and tender texture.
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  Hot Stone Wagyu Beef

  A dish featuring premium Wagyu beef seared on a hot stone plate, resulting in tender, flavorful meat with rich aroma and a savory finish.
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  Foie Gras Mushroom Steak

  A premium steak paired with foie gras and mushrooms, pan-seared to perfection for a rich, savory experience.

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