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Da Jian Yakitori Izakaya (Dashan Branch)

日料 · ⭐ 4.0

Unit 101, Building 2, No. 1, Lane 1, Menkou Tianxin Village

Dishes

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  Texas BBQ Sauce

  A sweet and savory barbecue sauce originating from Texas, commonly used to glaze meats during grilling.
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  Bacon and Enoki Mushrooms

  Bacon-wrapped enoki mushrooms is a simple and delicious dish, primarily made with bacon and enoki mushrooms. The preparation typically involves wrapping enoki mushrooms in bacon and then baking or frying until the bacon turns golden and crispy, allowing the enoki mushrooms to absorb the bacon's fat and become rich and flavorful.
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  Angus Beef Skewers

  Skewered Angus beef made from premium Angus beef, cut into uniform pieces and grilled or pan-fried after marinating to retain its tender flavor.
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  Japanese Pickled Vegetables

  Japanese pickles mainly use cabbage, radish, chili, and garlic, salted and fermented with soy sauce, mirin, rice vinegar, and sugar. No lactobacillus starter is used—natural fermentation or a small amount of rice wine promotes flavor development.
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  Charcoal-grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is a dish primarily made with pork neck. After being marinated in a special seasoning, the pork neck is slowly grilled over charcoal until golden and crispy. The outer skin is fragrant and crispy, while the inner meat remains tender and juicy. It is best enjoyed with a specially prepared dipping sauce for a unique flavor.
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  Roasted Mushrooms

  Grilled mushrooms are a dish primarily made with mushrooms as the main ingredient. After being cleaned, the mushrooms are threaded onto bamboo skewers, coated with a special sauce, and then grilled or baked until fully cooked. The exterior becomes golden and crispy while the inside remains tender and fresh.
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  Teriyaki Squid Rolls

  Fresh squid tubes are lightly battered and pan-fried, then glazed with a sweet soy-based teriyaki sauce for a glossy finish and savory-sweet flavor.
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  Beef Tendon

  Beef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
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  Charcoal-Grilled Beef Brisket

  A flavorful dish featuring tender beef brisket slow-cooked over charcoal, marinated in a secret sauce for rich aroma and deep taste.
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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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  Cheese Fish Cookies

  Cheese Fish Cookies are made with fresh fish and cheese, shaped into small cookies and baked until crispy outside and tender inside, offering a savory seafood and cheesy flavor.
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  Wakame Tofu Miso Soup

  A traditional Japanese soup made with tofu, wakame seaweed, and miso paste, known for its mild flavor and health benefits.
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  Romaine Lettuce and Corn Kernel Salad

  Romaine Lettuce and Corn Kernel Salad is a refreshing cold dish. Main ingredients include fresh romaine lettuce, sweet corn kernels, typically paired with cherry tomatoes and cucumber slices. To prepare, wash and tear the romaine lettuce into bite-sized pieces, then mix with cooked sweet corn kernels, halved cherry tomatoes, and cucumber slices. It is usually tossed lightly with olive oil, lemon juice, or a light salad dressing. The texture is crisp, with the natural sweetness of corn and the freshness of vegetables.
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  Snowflake Wagyu Slices

  Snowflake Wagyu Slices are made from Japanese Wagyu beef with evenly distributed marbling, cut into thin slices. The main ingredient is Wagyu beef slices, typically served with light dipping sauces such as citrus soy sauce or sesame sauce. Preparation involves quick blanching or light searing to preserve the tenderness of the meat and the melt-in-your-mouth texture of the fat. This dish highlights the original flavor of premium beef.
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  Crispy Chicken Meatballs

  Chicken and pork cartilage balls are made from minced chicken breast and pork cartilage. Mixed with seasonings, shaped into balls, then fried or boiled until cooked through—crispy outside, tender inside.

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