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Sushi・Yanagawa Omakase

日料 · ⭐ 4.5

L7 (710–711), Yinxiang City

Dishes

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  Sashimi

  Sashimi is a dish primarily made with fresh raw fish slices, typically served with condiments such as wasabi and soy sauce. The preparation is simple—just slice the raw fish thinly and arrange it on a plate for immediate enjoyment, preserving the original freshness and flavor of the fish.
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  Wagyu Sukiyaki

  Wagyu sukiyaki is a Japanese hot pot dish primarily made with premium wagyu beef slices, vegetables, and tofu. The ingredients are cooked in a sukiyaki sauce and served with raw egg yolk as a dipping sauce.
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  Tempura

  Tempura is a Japanese fried dish made primarily with fresh seafood or vegetables, coated in a light batter and quickly fried in hot oil until golden and crispy. The preparation emphasizes precise control of oil temperature to preserve the original flavor of the ingredients.
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  Ginseng Mushroom Pigeon Wing Soup

  Ginseng mushroom pigeon wing soup is made with ginseng mushrooms and pigeon wings, slowly stewed. The soup is clear and delicious, with nourishing and health benefits.
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  Small Spanish Mackerel Fillet Roll

  A delicately prepared dish made from the edge of small Spanish mackerel fillets, marinated and rolled, then steamed to perfection for a tender and savory taste.
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  Fugu Testes

  Fugu testes are a delicacy made from the roe of the pufferfish, gently steamed or blanched to preserve their delicate texture and rich flavor.
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  Sea Urchin Squid Roll

  Sea Urchin Squid Roll is a creative dish made with fresh sea urchin and squid. The sea urchin is mixed with prepared squid meat and wrapped in seaweed, then steamed or pan-fried. It has a tender texture and a natural oceanic flavor.
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  Chawanmushi

  Chawanmushi is a traditional Japanese steamed egg custard made primarily from eggs, shrimp, and mushrooms. The egg mixture is combined with ingredients, poured into small tea bowls, and steamed until tender. It has a delicate texture and is rich in nutrition.
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  虾天妇罗

  虾天妇罗以新鲜虾仁为主料，裹上由面粉、鸡蛋和水调制的面糊，放入热油中炸至金黄酥脆。制作过程中注重火候控制，使外层酥脆而内部保持鲜嫩。通常搭配特制天妇罗酱汁食用。
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  Crab Meat Sweet Pea Chawanmushi

  Crab meat sweet pea chawanmushi is a delicate Japanese dish made with crab meat, sweet peas, and eggs, steamed to perfection. It has a tender texture and a light, fresh flavor that highlights the natural taste of the ingredients.
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  Steamed Abalone with Wine

  Steamed abalone seasoned with yellow wine and ginger, highlighting its tender texture and rich aroma.
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  Steamed Abalone with Abalone Liver Sauce

  Steamed Abalone with Abalone Liver Sauce is a dish made primarily with abalone and abalone liver, prepared by steaming. The abalone is tender, and the abalone liver sauce has a rich flavor, making the dish unique.
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  Soy Sauce Tuna Stack

  Soy Sauce Tuna Stack is made with tuna marinated in soy sauce and stacked layer by layer, offering a fresh and unique flavor.
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  Tuna and Sea Urchin Trio

  Tuna and Sea Urchin Trio is a refined dish made with fresh tuna, sea urchin, and high-quality soy sauce, served raw or lightly marinated, offering a delicious and layered flavor.
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  Cod Roe

  Cod milt is a dish made from cod's swim bladder, typically cleaned and blanched before being steamed or simmered with辅料 like scallions, ginger, and garlic to preserve its tender texture.
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  Pigeon Leg with Ginger Stew

  Pigeon leg with ginger stew is a dish made with pigeon legs and ingredients such as ginger and soy sauce. The pigeon leg meat is tender, with a rich ginger flavor and a smooth taste.
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  Golden Sea Urchin

  Golden sea urchin is a dish featuring fresh sea urchin as the main ingredient, typically eaten raw or with a touch of lemon juice and soy sauce. Some recipes mix it with egg yolk and steam it for a golden, enticing texture.
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  Black Gold Abalone

  Black gold abalone is a dish featuring abalone as the main ingredient, typically fresh or dried, soaked and simmered with broth and seasonings to absorb rich flavors. Some recipes add ham or mushrooms for enhanced taste, then thicken the sauce for a rich texture.

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