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Asakusa·maki·Asakusa House Plus (Binjiang Longhu Tianjie Branch)

日料 · ⭐ 4.4

Jiangnan Avenue, Binjiang Longhu Tianjie Mall, Building A, 4F, Units 24A and 25 (next to Fangge Dazhan)

Dishes

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  Salmon Avocado Tartare

  Salmon avocado tartare features fresh salmon and avocado diced and mixed, seasoned with onion, lemon juice, olive oil, salt, and black pepper, then served on toasted bread or crispy tart base.
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  Thick-cut Beef Tongue

  Thick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
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  Shrimp with Butter and Bamboo Shoots

  A fusion dish featuring fresh shrimp and bamboo shoots stir-fried in butter, delivering a rich, savory flavor with tender shrimp and crisp bamboo shoots.
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  Imperial Crab Salad

  King crab salad mainly consists of fresh king crab meat, lettuce, cucumber, and tomato. After peeling the crab meat, mix it with diced vegetables and dress with salad sauce. No heating is involved in preparation, emphasizing freshness and original flavor.
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  Signature Fresh Shrimp Maki Roll

  A fresh shrimp maki roll featuring succulent shrimp, cucumber, and avocado, wrapped in sushi rice and nori for a crisp, savory bite.
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  Seafood Omelette

  Seafood omelet is a Japanese dish made with eggs and seafood like shrimp, crab sticks, and fish. Eggs mixed with seafood are gently cooked in a pan and folded into a thick, layered roll—tender and flavorful.
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  Grilled Five-Combination

  A dish featuring five grilled ingredients like beef, chicken, shrimp, tofu, and vegetables, cooked over charcoal for a smoky, savory flavor.
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  Caramel Pudding

  Crème caramel is a dessert made primarily from eggs, milk, and sugar. The preparation involves heating sugar until it melts into caramel, pouring it into the bottom of a mold, then mixing milk with sugar and heating it before adding beaten eggs and stirring thoroughly. After filtering the mixture, it is poured into the mold containing the caramel and baked in an oven until set.
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  Steak Rice

  Steak rice features steak, typically from sirloin, fillet, or ribeye, marinated and grilled to desired doneness, served with rice and vegetables, sometimes enhanced with sauce or seasoning.
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  Tamago Chashu Ramen

  A Japanese ramen dish featuring soft-boiled egg, grilled pork belly (chashu), and rich broth served over chewy noodles.
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  Tuna Belly

  Tuna belly is the fattiest part of the tuna, with a pale pink color and fine, clear marbling patterns on its surface. It is typically prepared and cooked simply—such as thin slicing, light grilling, or served raw—to preserve its original tenderness and rich juice.
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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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  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.

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