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Le Chu · Signature Foie Gras Rice Restaurant

日料 · ⭐ 4.7

No. 114, Hami Road (near the intersection of Shanxi Road and Hami Road)

Dishes

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  Three Sushi Platter

  A trio of sashimi featuring raw fish, shrimp, and shellfish, primarily made from fresh salmon, tuna, and sweet shrimp, simply washed, sliced, and arranged on a plate without any heating.
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  Nagoya Fried Chicken Wings

  Nagoya-style fried chicken wings, made with tender chicken wings marinated to perfection, then coated in a special batter and deep-fried until golden and crispy. The exterior is crunchy while the meat remains juicy and flavorful, presenting an enticing color and aroma.
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  Japanese-Style Fried Bamboo Shrimp

  Made primarily from bamboo shrimp, sliced, coated in batter and deep-fried. Crispy outside, tender inside with a subtle seafood flavor.
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  Cream Cheese Omelette Roll

  A fluffy omelette made with eggs and cream cheese, rolled into a thick, creamy layer with a rich, savory flavor.
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  Yamagaki Okonomiyaki

  A fusion dish featuring yam as the main ingredient, mixed with eggs, flour, and vegetables, then pan-fried until golden and crispy. Offers a soft, sweet texture with a savory flavor.
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  Norwegian Salmon Sashimi

  Norwegian salmon sashimi uses fresh Norwegian salmon, carefully processed and sliced thinly, served with mustard, soy sauce, and other condiments. It offers a tender and delicate taste, making it a classic dish in Japanese cuisine.
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  Menthol Salmon Roasted Potatoes

  Potatoes cut into chunks and roasted until the outside is slightly charred and the inside tender, then topped with mentaiko (salted cod roe) and baked further to infuse the potato with its rich oil and flavor.
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  Hot Spring Egg

  A温泉蛋 (onsen tamago) is a Japanese dish made primarily from eggs. Its distinctive feature is the slow cooking of eggs using the heat from hot springs, typically maintained at 60–70°C for about 30–40 minutes. This method results in a custard-like yolk that is set but still soft, with a silky texture and unique flavor.
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  Beef Sukiyaki Hot Pot

  Beef sukiyaki is a Japanese hot pot dish primarily made with beef slices, vegetables, and tofu. The preparation involves cooking the ingredients in a pot and serving them with a specially prepared sauce.
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  Beef Intestine Hot Pot

  Beef tripe hot pot features beef tripe as the main ingredient, seasoned with beef fat, chili, Sichuan pepper, and other spices. The tripe is cleaned, sliced, and simmered with various herbs. It's typically served with vegetables and tofu products, enjoyed using a hot pot method.
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  Homemade Beef Croquette

  Homemade beef croquettes made with minced beef, onions, mashed potatoes, and seasonings, shaped into patties, coated in flour, egg, and breadcrumbs, then fried until golden and crispy.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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  Tuna Belly

  Tuna belly is the fattiest part of the tuna's abdomen, finely sliced and served raw or lightly marinated to preserve its natural oils and delicate texture, commonly used for sashimi or sushi.
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  Foie Gras Sushi Two Pieces

  Foie gras sushi made with premium duck liver and seasoned rice, hand-formed into two pieces, wrapped in seaweed for a rich, melt-in-the-mouth experience.
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  Foie Gras Hot Spring Egg Rice

  Foie gras hot spring egg rice features tender hot spring eggs and pan-seared foie gras served over steaming rice. The hot spring egg is prepared using low-temperature slow cooking, resulting in a runny yolk. The foie gras is simply seasoned and pan-fried until the surface is lightly caramelized while the inside remains soft. Drizzling both onto the hot rice creates a rich and luxurious flavor.

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