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Icchō Japanese Cuisine (Xuhui Green Land Square Branch)

日料 · ⭐ 4.7

东安路562号徐汇绿地缤纷城东区1层H107（巴黎贝甜隔壁）

Dishes

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  Salmon Back Sashimi

  Fresh salmon fillet from the back is sliced thinly and served raw, highlighting its delicate texture and natural flavor, typically with wasabi and soy sauce.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Sashimi Platter Premium

  Selected fresh salmon, tuna, sweet shrimp, and scallops, expertly sliced using professional knife techniques to preserve the original flavor and tender texture. Served raw without heating.
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  Saint-Roch Premium Foie Gras Sushi

  Made with premium foie gras and high-quality sushi rice, gently cooked using low-temperature technique for a silky texture. Topped with thin seaweed and blended with the rich aroma of foie gras and the subtle sweetness of sushi rice, creating a unique flavor.
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  Shrimp Tempura

  Tempura shrimp is a Japanese fried shrimp dish. Fresh large shrimp are peeled leaving the tails intact, then coated in a batter made from eggs, cold water, and cake flour before being deep-fried in hot oil until golden and crispy.
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  Fuji Mountain Lava Stone Grilled Premium Beef Tongue

  Premium beef tongue grilled on Fuji mountain lava stone for a rich, tender flavor.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Small Tomato Dish

  A simple dish made with small tomatoes, lightly stir-fried or served cold, offering a fresh and tangy flavor.
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  Grilled Thick Beef Tongue

  Grilled thick-cut beef tongue is a dish featuring beef tongue as the main ingredient. After cleaning and blanching, it's sliced thickly and charcoal-grilled until the surface is slightly charred and the inside is fully cooked, preserving its tender texture.
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  Grilled Live Eel

  Grilled fresh eel is made from freshly caught eel, which is cleaned and marinated in a special sauce before being grilled over charcoal until the skin is crispy and the flesh tender. The cooking process emphasizes precise heat control to achieve a crispy exterior and a tender interior, preserving the eel's natural freshness and flavor.
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  Teriyaki Thick Beef Tongue

  Thick beef tongue marinated and grilled, then glazed with sweet and savory teriyaki sauce for a tender, flavorful dish.
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  Special Grade

  A premium dish made with high-quality ingredients, typically featuring fresh meat or seafood slowly cooked with a blend of seasonings for rich, tender flavor.
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  Sweet Shrimp Sashimi

  Sweet shrimp sashimi is a seafood dish primarily made with fresh sweet shrimp. The preparation is simple: peel and remove the intestinal tract from the shrimp, keeping the tails intact, then slice into bite-sized pieces and arrange on a plate. Serve with soy sauce and wasabi to fully enjoy the delicious freshness of the sweet shrimp.
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  Mustard Octopus

  Wasabi octopus is a Japanese appetizer made with fresh octopus and seasoned with wasabi, soy sauce, and other condiments. The octopus is sliced thinly and mixed with wasabi paste, creating a unique texture and flavor.
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  Sautéed Silver Cod with Sweet and Sour Sauce

  Silver cod Sijin烧 is made with silver cod as the main ingredient, accompanied by辅料 such as green onion, ginger, and garlic. First, the silver cod is pan-fried until golden brown on both sides, then a seasoning sauce made of soy sauce, sugar, and cooking wine is added to braise the fish until fully flavored, and finally the sauce is reduced and served on a plate.
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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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