Wa Xuan Ting • Washoku Cogin (Maquan Ying Store)
日料 · ⭐ 4.5
Jia No. 5, No. 5 Guantang East Road Courtyard, East Gate of Pingfang
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Jia No. 5, No. 5 Guantang East Road Courtyard, East Gate of Pingfang. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wagyu Sushi, Seafood Matsutake Soup, Hot Spring Egg Foie Gras Rice.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 日料
- Rating: 4.5
- Address: Jia No. 5, No. 5 Guantang East Road Courtyard, East Gate of Pingfang
- Popular dishes: Wagyu Sushi, Seafood Matsutake Soup, Hot Spring Egg Foie Gras Rice, Grilled Cod, Steamed Live Eel
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Dishes
Wagyu SushiWagyu sushi features premium wagyu beef on seasoned rice, often with raw fish or aged beef slices. Thinly sliced wagyu is placed on hand-formed rice, sometimes enhanced with wasabi or soy sauce, emphasizing freshness and layered textures.
Seafood Matsutake SoupSeafood Matsutake Soup is made primarily with matsutake mushrooms and a variety of seafood such as shrimp, crab, and shellfish, carefully simmered to perfection. First, clean the seafood thoroughly and place it together with the matsutake mushrooms in a pot. Add an appropriate amount of water and slowly stew over low heat until the broth becomes rich and the freshness of the ingredients is fully infused into the soup.
Hot Spring Egg Foie Gras RiceWarm egg foie gras rice features tender warm eggs and rich foie gras over steamed rice. The soft-boiled egg has a runny yolk, while the lightly pan-seared or marinated foie gras adds a silky texture. Emphasis is on natural flavors and harmonious textures.
Grilled CodGrilled cod is prepared using cod as the main ingredient, marinated and baked in an oven until fully cooked. Olive oil, lemon juice, garlic, and herbs are typically added to enhance the flavor.
Steamed Live EelWhite-braised live eel is a dish made with fresh eels, cleaned and simmered in soy sauce, yellow wine, and sugar to create tender meat and rich broth.
Bluefin Tuna Belly SashimiBluefin tuna belly sashimi made from the middle section of bluefin tuna, frozen and sliced for raw consumption. The meat is tender with even fat distribution, ranging from deep red to orange-red, offering a smooth texture.
Premium Sashimi PlatterA premium sashimi platter featuring fresh fish, shrimp, and shellfish such as salmon, tuna, sea bream, scallops, and sweet shrimp, carefully sliced and arranged without heating to preserve natural flavor and texture.
Grilled Ox TongueBlackboard beef tongue is a dish primarily made with beef tongue. To prepare it, the beef tongue is sliced and marinated in a special seasoning to infuse flavor. Then, it is quickly grilled on a hot blackboard until the surface turns golden brown, locking in the juices and preserving the tender texture of the beef tongue.
Foie Gras SushiFoie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.
Foie Gras Hot Spring Egg Rice BowlFoie gras温泉蛋盖饭 features tender温泉 eggs with slightly charred foie gras slices over steaming white rice. The温泉 egg is slow-cooked at low temperature for a silky yolk, while the foie gras is lightly seasoned and pan-seared for a crisp exterior and soft interior. The dish's richness comes from the blend of egg custard and foie gras fat.