Niu Xuan'an Japanese Sukiyaki & Cuisine (Xin Yuan Li Branch)
日料 · ⭐ 4.3
Room 112, 1st Floor, Genas Building, No. 19 West Xinyuanli, Xindong Road
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Room 112, 1st Floor, Genas Building, No. 19 West Xinyuanli, Xindong Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sukiyaki Hot Pot, Sterile Eggs, Live Sea Urchin.
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: Beijing
- Category: 日料
- Rating: 4.3
- Address: Room 112, 1st Floor, Genas Building, No. 19 West Xinyuanli, Xindong Road
- Popular dishes: Sukiyaki Hot Pot, Sterile Eggs, Live Sea Urchin, Beef Sukiyaki Hot Pot, Marinated Black Angus Beef
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Dishes
Sukiyaki Hot PotSukiyaki hot pot is a Japanese hot pot dish primarily made with beef, vegetables, and tofu. The preparation involves cooking the ingredients in a pot while serving them with a specially prepared sauce, allowing the ingredients to fully absorb the sweet and savory flavors of the sukiyaki sauce.
Sterile EggsSterile eggs are specially processed eggs made from fresh eggs, with bacteria removed through high-temperature disinfection and filtration to ensure safety. No additives are used in preparation, preserving the original taste.
Live Sea UrchinLive sea urchin is a dish featuring fresh sea urchin as the main ingredient, typically served raw or lightly prepared to preserve its natural flavor. It can be enhanced with a touch of lemon juice or soy sauce, and is often used in sashimi platters or as sushi filling.
Beef Sukiyaki Hot PotBeef sukiyaki is made with beef slices and vegetables like tofu, cabbage, onion, and konjac noodles, cooked in a sweet soy sauce made from soy sauce, mirin, sake, and sugar. Ingredients are simmered until flavorful, typically served in a clay pot or electric hot pot.
Marinated Black Angus BeefA cold dish made by mixing thinly sliced fresh black-haired beef with seasonings. Typically using tenderloin or shank meat, it's seasoned with scallions, ginger, garlic, cilantro, soy sauce, vinegar, sesame oil, and chili oil for a fresh, tender, and smooth texture.
Perilla Beef TongueBraised beef tongue with perilla leaves, a dish featuring tender sliced beef tongue and fresh perilla leaves stir-fried or mixed together, preserving the tenderness of the tongue and the aromatic fragrance of perilla.
Homemade Potato PancakePeel and slice potatoes, steam until tender, then mash. Mix in flour, salt, and green onions, shape into small cakes, and fry in oil until golden brown on both sides.
Mustard OctopusMustard octopus is a cold dish made with fresh octopus, blanched and drained, then mixed with mustard sauce, soy sauce, vinegar, sugar, and sesame oil. Crisp texture with unique flavor.
Flying Fish Roe Mushroom SaladFlyfish roe mushroom salad features fresh mushrooms with flyfish roe, dressed with olive oil, lemon juice, and a pinch of salt. Chill before serving. Slice mushrooms and use roe as garnish for rich texture.
Eel and Foie GrasEel and foie gras fusion dish featuring marinated eel grilled to perfection and tender foie gras prepared by sous-vide or pan-searing, served together with sauce or garnish.