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Huirui Teahouse • Kaiseki Ryori • Yakitori • Omakase

日料 · ⭐ 4.8

No. A6 Jianguomenwai Avenue, SK Building, Tower B, 2nd Floor, Unit -204

Dishes

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  Nine-Year-Old Ancestral Pan-Seared Foie Gras

  Premium goose liver marinated and slowly pan-seared over low heat until the exterior is slightly crispy and the interior is tender and smooth, preserving its natural flavor.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Ten-Year Signature Yuanzu Foie Gras

  Ten-Year Signature Yuanzu Foie Gras is made from high-quality goose liver, specially marinated and slowly cooked, with a delicate texture and rich aroma.
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  Hand-Pressed Sushi

  Hand-pressed sushi made with fresh seafood such as salmon or tuna, served with seasoned sushi rice. The rice is shaped into a small ball and topped with a slice of raw fish, gently pressed to hold it together. It may be garnished with wasabi or pickled ginger.
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  Grilled Australian M7+ Tender Filet

  Selected Australian M7+ grade tenderloin, grilled over charcoal to perfect doneness, preserving the beef's tenderness with a slightly charred surface.
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  Teriyaki French Cod Cheek

  French cod cheek marinated in teriyaki sauce, then pan-seared; the sauce is made from soy sauce, mirin, sake, and sugar, infusing flavor and creating a glossy surface.
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  Teriyaki Foie Gras with Activated Charcoal Bread

  Pan-seared foie gras glazed with a sauce of soy sauce, mirin, and sugar, served with black bread made from bamboo charcoal powder. The foie gras is slightly crispy on the outside and silky inside, while the charcoal bread offers a subtle smoky aroma.
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  Homemade Lemon Pudding

  Homemade lemon pudding made with eggs, milk, sugar, and fresh lemons. Egg and milk mixture is blended with lemon juice and zest, strained, then steamed in molds for a smooth texture and refreshing lemon aroma.
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  Bluefin Tuna Trio

  Bluefin Tuna Trio features bluefin tuna as the main ingredient, paired with two other fish or seafood, typically prepared raw, marinated, or lightly seared to preserve the natural flavors.
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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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  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.
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  Dried Yellow Croaker

  Salt-dried yellow croaker is a dish made primarily from fresh yellow croaker. After cleaning, the fish is salted and air-dried overnight to dehydrate and develop a unique flavor, without additional seasonings to preserve its natural taste.

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