Fugǔ Sushi · Crab Roe & Blowfish Cuisine (World Expo Tian Di Branch)
日料 · ⭐ 4.8
No. 1467 Shibo Avenue, Shop L224, 2nd Floor, Shibo Tiandi Mall, West Side of 2nd Floor
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 1467 Shibo Avenue, Shop L224, 2nd Floor, Shibo Tiandi Mall, West Side of 2nd Floor. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yuzu River Pufferfish Skin Strips, Fugu and Yellow Croaker Sashimi, Australian M7 Wagyu Steamed in Bamboo Basket.
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: Shanghai
- Category: 日料
- Rating: 4.8
- Address: No. 1467 Shibo Avenue, Shop L224, 2nd Floor, Shibo Tiandi Mall, West Side of 2nd Floor
- Popular dishes: Yuzu River Pufferfish Skin Strips, Fugu and Yellow Croaker Sashimi, Australian M7 Wagyu Steamed in Bamboo Basket, Charcoal-Grilled Egg Chicken Stick, Takasagi Rice Bran Crab Paste Pot
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Dishes
Yuzu River Pufferfish Skin StripsFresh pufferfish skin is marinated and sliced, then mixed with fresh yuzu and lime juice for a crisp, refreshing dish with a tangy citrus flavor.
Fugu and Yellow Croaker SashimiA cold dish made from fresh fugu and yellow croaker, sliced and arranged on a plate, served with mustard and soy sauce for a delicate, fresh taste.
Australian M7 Wagyu Steamed in Bamboo BasketPremium Australian M7 Wagyu beef steamed gently in a bamboo basket to retain its natural juices and tenderness.
Charcoal-Grilled Egg Chicken StickA savory chicken stick made from fresh breast meat coated in sterile egg and grilled over charcoal, offering a crispy exterior and tender interior.
Takasagi Rice Bran Crab Paste PotTakasagi Rice Bran Crab Paste Pot is a dish made mainly with crab paste and Takasagi rice bran, cooked by stir-frying or stewing. It has a delicious taste with a unique wine aroma.- Takara Sake Lees Crab Roe PotA rich Japanese dish made with crab roe and Takara sake lees, simmered in a savory broth for deep umami flavor.
Charcoal-Grilled Beef RibsCharcoal-grilled beef ribs made from premium rib cuts, marinated and slowly roasted over charcoal for a rich, smoky flavor and tender texture.
Cicada-Wing Pufferfish SashimiFresh pufferfish sliced paper-thin like cicada wings, served raw with a special sauce for a delicate and fresh taste.
蟹粉蒸蛋蟹粉蒸蛋是一道以鸡蛋和蟹粉为主要食材的蒸制菜品。鸡蛋打散后加入适量水或高汤，搅拌均匀后过滤去除气泡，倒入容器中，再铺上蟹粉，放入蒸锅中隔水蒸熟。成品口感细腻滑嫩，蟹粉的鲜香融入蛋液之中。
Yayoi Rice PorridgeA simple rice porridge made from Japanese Yayoi rice, cooked until soft and creamy, often served with pickled vegetables or side dishes.
Crispy Oyster TartareCrispy Oyster Tartare features fresh oysters mixed with vegetable cubes and a tartare sauce, then deep-fried to golden crispness for a savory, crunchy texture.
Fresh Sakura Crab DishFresh Sakura crab served steamed or boiled to preserve its natural sweetness, paired with ginger vinegar sauce for a delicate flavor.