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Yoshin Omakase

日料 · ⭐ 4.8

No. 2, Building 27, Phase III, Xietang Old Street, Songtao Street (south of Murongxuan’s rear entrance)

Dishes

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  大竹荚寿司

  大竹荚寿司以新鲜的大竹荚鱼为主要食材，经过腌制或生食处理后，铺在醋饭上，再用海苔包裹成型。制作过程中注重鱼肉的鲜度与米饭的酸甜平衡，口感清爽。
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Hand-Deconstructed Large Crab

  High-quality large crab is manually deconstructed to extract meat and roe, preserving its natural flavor. The meat is tender, the roe rich and flavorful, enjoyed steamed or simply seasoned.
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  Conger Eel Sushi

  Fresh starfish eel is marinated, grilled until slightly charred, then wrapped with seasoned rice and ingredients like raw fish or seaweed to form sushi. Emphasis is placed on freshness and balanced texture.
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  Matsuba Crab: Five Dishes from One Crab

  Premium matsuba crab meat is prepared through steaming, stir-frying, boiling, stewing, and frying to create five dishes: crab roe tofu, crab fried rice, crab soup, crab sashimi, and crispy crab shell, fully showcasing the crab's freshness and diverse flavors.
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  Soft-Cooked Octopus

  Fresh octopus gently cooked to tender perfection, served with a light dressing of olive oil, lemon juice, and sea salt.
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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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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  White Roe

  White roe is a delicacy in Japanese cuisine, typically made from the gonads of fish such as cod or salmon. It is often served raw as sashimi or lightly cooked, offering a smooth and delicate texture with a natural umami flavor.
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  Honeydew Melon

  Cantaloupe is a dish made primarily from fresh cantaloupe. The fruit is peeled, seeded, and sliced or cubed, then eaten as-is or lightly sweetened with honey or sugar for enhanced flavor when chilled.
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  Crab Spring Rolls

  Crispy rolls filled with fresh crab meat and vegetables, deep-fried to golden perfection.
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  Wine-Marinated Prawn in Peony Shape

  Fresh prawns marinated in wine and gently cooked to enhance their natural sweetness and aroma, served in a stunning peony-like presentation.
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  Tuna

  Tuna dishes are made primarily from fresh tuna, typically prepared with simple seasoning and cooking methods to preserve the fish's tender texture. Common preparation methods include tuna sashimi, tuna salad, and grilled or pan-seared tuna—each method highlighting the unique deliciousness of tuna.
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  Yellowfin Tuna Belly

  Yellowfin tuna belly is a premium cut with rich marbling, often served raw in sushi or sashimi for its buttery texture and deep umami flavor.
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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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  Tuna Sushi

  Tuna sushi is made with fresh tuna, seasoned rice, and seaweed. Tuna slices are placed on hand-formed rice or rolled in seaweed to create nigiri or maki. No extra seasonings are added to highlight the natural flavor of the ingredients.
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  Tuna Foie Gras Mousse

  A luxurious mousse made from tuna and foie gras, delicately blended for a rich, smooth texture.
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  Bluefin Tuna Stick

  Bluefin tuna stick is made from fresh bluefin tuna, marinated, sliced into strips, coated with batter and deep-fried. Crispy on the outside, tender and fresh inside, with a mild salty and oceanic flavor.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.

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