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Sushiraku (Jiangyan Road Wukangli Branch)

日料 · ⭐ 4.5

Floors 1–2, Vanke Li, No. 99 Jiangyan Road

Dishes

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  Salmon Sushi

  Salmon sushi is made primarily with fresh salmon slices, paired with seasoned rice (cooked rice mixed with rice vinegar, sugar, and salt). The salmon slices are placed on molded rice balls, rolled into sushi rolls with seaweed, or enjoyed as hand-held sushi.
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  Three-Shrimp Sushi

  A refined Japanese sushi featuring fresh river shrimp, sea shrimp, and shrimp roe, served on seasoned rice for a delicate, savory taste.
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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 Sushi

  Thick-cut salmon sushi features fresh salmon slices served over seasoned rice, offering a rich and balanced flavor.
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  Angus Steak with Foie Gras

  Angus steak made from premium Angus beef, marinated and pan-seared, served with delicate foie gras prepared by sous-vide or pan-frying.
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  Angus Beef and Foie Gras

  Angus beef paired with pan-seared foie gras, offering a rich and tender experience. The beef is sourced from premium Angus cattle, while the foie gras is gently cooked to preserve its silky texture.
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  Conch

  Conch is a common marine mollusk, with fresh conch meat as the main ingredient. After cleaning and removing the shell, the meat is sliced or diced and can be stir-fried, boiled in soup, or served cold. Ginger, scallions, garlic, and sometimes a touch of cooking wine and soy sauce are added for flavor.
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  Grilled Duck Liver with Sea Urchin

  Premium duck liver is gently poached and then seared to perfection, served with fresh sea urchin for a luxurious, rich flavor.
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  Fried Shrimp Tempura Udon

  A Japanese dish featuring crispy fried shrimp tempura served with cooked udon noodles, offering a delightful contrast of textures and savory flavor.
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  Fried Shrimp Tempura Platter

  Fried shrimp tempura platter features fresh shrimp coated in a light batter and deep-fried to perfection, served with a savory dipping sauce.
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  Caramel Grilled Sweet Goose Liver

  Premium goose liver is coated with syrup and high-heat grilled, forming a caramelized crust. It offers a rich sweet flavor with a smooth, delicate texture and prominent caramel aroma.
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  Fresh Salmon Sashimi

  Sashimi is a dish featuring fresh salmon sliced thin or in small pieces, served raw without heating. It can be paired with soy sauce, wasabi, lemon juice, or enhanced with cucumber, onion, and avocado for added texture.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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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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  Scallion Grilled Salmon Belly

  Grilled salmon belly seasoned with scallions, offering a rich, savory flavor and tender texture.

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