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Mikazuki Wagyu Sukiyaki Specialized

日料 · ⭐ 4.8

Shop E5-1032, Beichen Sanjiaozhou, Huangxing North Road (next to Mengjie Home Textiles)

Dishes

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  Rare Wagyu Beef

  Rare Wagyu beef is a premium dish featuring tender, juicy slices of high-quality Japanese beef cooked to rare perfection, offering a rich and delicate flavor.
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  Wagyu Sukiyaki Hot Pot

  Wagyu Sukiyaki is a Japanese hot pot dish primarily made with high-quality wagyu beef slices, vegetables, and tofu. The ingredients are placed in a shallow pot, seasoned with a specially prepared sukiyaki sauce, and cooked and eaten while simmering to preserve the original flavors of the ingredients.
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  Bacon Avocado Salad

  A fresh salad featuring avocado, crispy bacon, lettuce, and tomato, dressed with a light olive oil and lemon dressing.
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  Tempura Platter

  Tempura platter made with shrimp, vegetables (like eggplant, green pepper, pumpkin), and seafood, all coated in batter and deep-fried until crispy outside and tender inside.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The method involves adding a sauce to a shallow iron pot, then sequentially adding ingredients to cook and eat them while simmering, often served with raw egg as a dipping sauce.
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  Special Full Moon

  A creative Chinese dish featuring tender chicken breast marinated and pan-seared, served with colorful vegetables and a special sauce for a rich, savory flavor.
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  Stone-Grilled Wagyu Beef

  High-quality Wagyu beef is grilled on a hot stone to lock in juices, resulting in a tender and flavorful dish.
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  Mini Live Eel Rice

  Mini Live Eel Rice is a dish made with fresh live eel and rice. The eel is cut into pieces, pan-fried, and then mixed with rice, offering a tender texture and unique flavor.
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  Grilled Ox Tongue

  Blackboard beef tongue is a dish primarily made with beef tongue. To prepare it, the beef tongue is sliced and marinated in a special seasoning to infuse flavor. Then, it is quickly grilled on a hot blackboard until the surface turns golden brown, locking in the juices and preserving the tender texture of the beef tongue.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.
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  Foie Gras Sushi

  Foie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.
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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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