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Sushi Gen · Matsukaze Omakase

日料 · ⭐ 4.8

Shop LG2-17, Basement Level 2, West Zone, Sihai City, East Hanxi Avenue (next to Yimei Jiaojiao Supermarket)

Dishes

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  Omakase

  Omakase is a Japanese dining style where the chef selects and prepares dishes using fresh ingredients, typically including sashimi, sushi, grilled items, and soup, with methods emphasizing raw preparation, low-temperature cooking, and artistic plating.
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  13-Year Buddha's Hand Citrus Ice Cream

  Made with aged Buddha's hand citrus, this ice cream blends natural fruit essence with cream and milk for a smooth, aromatic treat with a balanced sweet-tart flavor.
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  Salted Egg Custard Roll

  A Japanese-style dish made by rolling a thin egg omelet mixed with salted duck egg yolk, resulting in a rich and savory flavor.
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  Binchotan Grilled Eel with Ma-shimokura Pepper

  Grilled eel using binchotan charcoal, served with Ma-shimokura pepper for a distinctive flavor.
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  Bigeye Tuna

  Bamboo jack mackerel is a dish made primarily with fresh bamboo jack mackerel. To prepare it, first clean the fish thoroughly, then marinate it with seasonings such as green onions and ginger. Next, cook it using steaming or braising methods to preserve the tenderness of the fish meat and its original flavor.
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  Snow Crab Egg Custard with Yuzu

  A refined Japanese dish featuring snow crab meat and egg custard, finished with a refreshing yuzu sauce for a balanced savory-sour taste.
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  Squid

  Squid dish made with squid as the main ingredient, cleaned and sliced or diced, quickly blanched or stir-fried in boiling water to retain tenderness. Seasoned with葱姜蒜, chili, soy sauce, and cooking wine for enhanced flavor.
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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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  Charcoal-Grilled Chongming Pigeon Leg

  Fresh Chongming pigeon leg, marinated and slow-grilled over charcoal until crispy skin and tender meat. Seasoned with salt, cooking wine, and ginger.
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  Grilled Live Eel

  Grilled fresh eel is a dish made from live eel, cleaned and grilled over charcoal until the skin is slightly charred and the flesh tender. It's typically marinated with seasonings to enhance flavor.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Grilled Australian Abalone with Liver Sauce

  Premium Australian abalone is slow-cooked and served with a specially prepared liver sauce, offering tender texture and rich flavor. Main ingredients are Australian abalone and animal liver, prepared through low-temperature simmering and sauce blending.
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  Geoduck

  Clam is a common seafood ingredient made from fresh clam meat. It's typically cleaned and cooked by steaming, boiling in water, or stir-frying to preserve its natural flavor.
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  Yellowfin Tuna Belly

  Tuna belly is made from the red meat near the tuna's back, typically eaten raw or lightly marinated, commonly found in sushi, sashimi, or salads, preserving the fish's natural flavor and texture.
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  Anglerfish Liver

  Anglerfish liver is made from the fresh liver of anglerfish, carefully processed and cooked. During preparation, the liver is thoroughly cleaned and cooked to a delicate texture, preserving its unique freshness and aroma.

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