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Yinshan Zhuo · Sukiyaki · Japanese Cuisine (Hongqiao Landmark Branch)

日料 · ⭐ 4.8

Unit 01, 1st Floor, North Zone A Building, Hongqiao Tiandi Xintiandi, Shenchang Road (near SPDB Bank)

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Seven-Species Sashimi Platter

  A platter featuring seven types of fresh raw fish, including salmon, tuna, snapper, scallop, shrimp, squid, and eel, sliced delicately to highlight natural flavors, served with wasabi and soy sauce.
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  Sushi Platter

  A sushi platter composed of various types of sushi, including salmon, tuna, eel, shrimp, and other fresh seafood, served with seasoned rice, seaweed, soy sauce, and wasabi. Each piece of sushi is carefully crafted to display different colors and textures, making it both visually appealing and delicious.
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  Tempura Shrimp

  Tempura of fresh shrimp, peeled leaving the tail, seasoned simply with salt and pepper, then coated in a batter made from flour, egg, and ice water, fried until golden and crispy. Crispy exterior, tender shrimp inside.
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  Domestic A5 Wagyu Sukiyaki Platter

  Premium domestic A5 wagyu beef and fresh vegetables simmered in a traditional sukiyaki sauce, offering rich flavor and tender texture.
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  Pine-Leaf Crab Tofu Skin Roll

  A creative dish featuring fresh pine-leaf crab meat and tofu skin, deep-fried until golden and tossed in a special sauce for a crispy, savory flavor.
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  Truffle Cordyceps Flower

  Truffle Cordyceps Flower is a dish that combines precious ingredients. The main components include fresh or dried cordyceps flowers and slices of black or white truffle. During preparation, the cordyceps flowers are cleaned and blanched in broth or water until tender. The truffle is thinly sliced or minced. The prepared cordyceps flowers are arranged on a plate, lightly drizzled with a thin sauce made from broth, salt, and starch, and finally topped with truffle slices or minced truffle. Some variations may include a few goji berries or green vegetables as garnish. The dish emphasizes the distinctive aroma of truffle and the smooth texture of cordyceps flowers, with simple seasoning and quick heating to preserve the natural flavors of the ingredients.
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  Live Snow Crab Seafood Hot Pot

  A hot pot featuring live snow crab and assorted seafood, simmered in broth to highlight natural flavors.
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  Charcoal-Grilled Beef Ribs

  Charcoal-grilled beef short ribs, marinated and slowly roasted over charcoal. Rich in fat and connective tissue, the exterior becomes crispy while the inside remains juicy, preserving the meat's natural flavor.
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  Baked Crab Pot

  Baked crab pot is made with crabs as the main ingredient, combined with vegetables, meat or seafood, seasoned and heated in an oven or baking炉. Clean the crab, add ingredients to the pot, pour in broth or sauce, then bake at high temperature to blend flavors.
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  Premium Wagyu Sirloin Sukiyaki

  Premium Wagyu sirloin slow-cooked in traditional Japanese sukiyaki sauce, offering tender and richly flavored meat.
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  Charcoal-Grilled Squidfish

  A dish made by grilling fresh squidfish over charcoal, resulting in tender and flavorful meat with a slightly crispy skin.
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  Ginga Fish Yakiniku

  Fresh golden fish grilled over charcoal with a special sauce, resulting in a crispy exterior and tender interior.
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  Dessert

  A sweet dish served after a meal to satisfy the palate and provide a delightful finish.
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  Fresh Fruit and Vegetable Salad

  Fresh Fruit and Vegetable Salad is a refreshing and healthy cold dish, primarily combining fresh seasonal fruits (such as strawberries, blueberries, mango, and oranges) with various vegetables (like lettuce, purple cabbage, cherry tomatoes, and cucumber). During preparation, the fruits and vegetables are washed thoroughly; fruits are cut into chunks or slices, and vegetables are torn into bite-sized pieces, then mixed and arranged on a plate. It is typically served with a light dressing made from olive oil, lemon juice, honey, or yogurt, tossed before eating. The dish is vibrant in color, offers a rich texture, and highlights the natural flavors of the ingredients.

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