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Shu Ye Japanese Cuisine (Jinyue Bay Branch)

日料 · ⭐ 4.3

A9–A10, Jinyuewan Garden, Dongcheng Avenue

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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  Cold Chinese Noodles (Vegetarian)

  Cold Chinese vegetarian noodles made with alkaline noodles, mixed with shredded cucumber, carrot, bean sprouts, and seasoned with soy sauce, sesame oil, and vinegar. The noodles are boiled, cooled in cold water, then tossed with fresh vegetables and dressing for a refreshing, crisp texture.
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  Cold Vegetable Noodles

  A refreshing cold noodle dish made with vegetables like cucumber, carrot, and bean sprouts, tossed in a savory dressing and served chilled.
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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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  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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  Edamame

  Edamame is a common legume vegetable, appearing in bright green color with tender green beans inside the pods. It is typically boiled and seasoned for eating, or stir-fried or stewed with other ingredients. The texture is fresh and嫩, and it is rich in nutrition.
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  French Oyster Sashimi

  Fresh French oysters served raw, typically with lemon juice or a light sauce to enhance their natural briny flavor.
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  Fried Chicken Cartilage

  Fried chicken cartilage is made from chicken cartilage, marinated and coated with starch or flour before frying until golden and crispy. Seasonings are added during cooking for enhanced flavor.
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  Avocado Salad

  Avocado salad is made with fresh avocados as the main ingredient, combined with vegetables such as lettuce and cherry tomatoes. Wash and prepare the ingredients, then drizzle with a specially prepared dressing and mix well. This dish features vibrant colors, rich flavors, and balanced nutrition.
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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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  Boiled Edamame with Salt

  Salt-boiled edamame is a simple dish made with fresh edamame. Wash the beans, add salt to water, and boil until tender while preserving their bright green color and crisp texture.
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  Cheese Mentai Baked Potato

  Baked potato topped with mentai and cheese, offering a savory, creamy flavor with a crispy exterior.
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  Eel and Shrimp Tempura

  Fresh eel and shrimp are marinated, coated in a light batter, and deep-fried to achieve a crispy exterior and tender interior. A classic example of Japanese tempura with rich, savory flavor.
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  Chicken Breast Wrapped in Mentaiko Cheese

  Chicken breast slices wrapped around mentaiko cheese and baked. Main ingredients include chicken breast, mentaiko, and cheese, with baking melting the cheese and creating a slightly crispy exterior and tender interior.

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