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Nagasakiya · Japanese Cuisine (Tianhe North Road Branch)

日料 · ⭐ 4.8

3rd Floor, Jiayi International Building, Tianhe North Road

Dishes

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  Lunch Set Meal

  Lunch set typically includes a main dish (like rice or noodles), a main course (such as grilled fish, fried chicken, or stewed meat), and a side dish (like stir-fried vegetables, miso soup, or pickles), sometimes with an extra small dish or fruit. Preparation involves cooking rice, frying or stewing the main course, and simply stir-frying or boiling the side dish.
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  Thick-cut Salmon

  Thick-cut salmon is a dish made primarily from fresh salmon. The salmon is carefully selected and sliced into thick pieces, preserving the tender texture of the fish meat. Usually served with simple seasoning and presentation, it allows you to savor the natural freshness of the salmon.
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  Thick-cut Salmon Sashimi

  Thick-cut salmon sashimi features fresh salmon sliced thickly, served raw without heating, typically with soy sauce, wasabi, or lemon juice as dipping sauces.
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  Grilled Thick Beef Tongue

  Thickly sliced beef tongue marinated and grilled over charcoal, resulting in a tender and flavorful dish with a smoky aroma.
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  Tempura Vegetables

  A Japanese dish featuring assorted vegetables lightly battered and deep-fried to a crispy golden finish.
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  Japanese Fried Chicken Bites

  Japanese fried chicken pieces are made by cutting boneless chicken breast into chunks, marinating them, and then deep-frying until golden and crispy. The chicken must be marinated to absorb flavor before being fried at high temperature for a crispy exterior and tender interior.
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  Pan-Seared Foie Gras

  Foie gras en croute is a refined dish, primarily made with fresh goose liver. The preparation involves gently pan-frying the liver until both sides are golden, preserving its tender texture, while pairing it with a specially crafted sauce to enhance the flavor.
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  Shen Burn Platter

  The Shen Burn Platter features a mix of meats and vegetables grilled over charcoal. Main ingredients include beef, chicken, pork, tofu, green peppers, and onions. Cut into pieces, they are marinated in a secret sauce and slowly grilled until crispy outside and tender inside, with rich aroma.
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  Grilled Mackerel with Salt

  Mackerel is cleaned, evenly coated with salt, and grilled over medium heat until the skin is slightly charred and the flesh is fully cooked. No additional seasonings are used—only salt and the aroma from grilling.
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  Crab Stick Milk Potato Pancake

  A savory pancake made from mashed potatoes, crab sticks, and milk, pan-fried until golden brown for a creamy, satisfying bite.
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  Soft-shell Crab Avocado Roll

  Soft-shell crab and avocado roll features fresh soft-shell crab meat and avocado, diced and mixed with seasonings, then wrapped in perilla or lettuce leaves and served with dipping sauce.
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  Wild Giant Tiger Prawn

  Wild giant tiger prawns, steamed or blanched to preserve their natural flavor, served with ginger, scallion, and garlic for a fresh, savory taste.
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  Nagasaki Ramen

  Nagasaki ramen features a rich broth made from pork and chicken bones, served with thin noodles, chashu pork, soft-boiled egg, seaweed, and green onions.
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  Magic Calligraphy Pan-Seared Goose Liver

  Premium goose liver is gently pan-seared to golden crispness and tender interior, with edible gold powder outlining calligraphic brushstrokes on the surface, creating an artistic visual effect. The texture is smooth and rich, with a prominent creamy aroma and subtle saltiness.

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