Close

Yae Sakura Kaiseki Cuisine (Shuangnan Branch)

日料 · ⭐ 4.3

Annex No. 27, No. 46 Qixia Road

Dishes

• 

  5A Wagyu Beef

  5A Wagyu beef is made from premium Wagyu cattle, carefully portioned and cooked using low-temperature slow cooking or charcoal grilling to preserve the tenderness and juiciness of the meat. It is typically served with simple seasonings or a specially crafted sauce.
• 

  Wagyu Beef

  Wagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
• 

  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
• 

  Miyazaki Sea Urchin

  Miyazaki sea urchin from Japan is a dish featuring fresh sea urchin from Miyazaki, typically eaten raw or with rice and noodles. After simple cleaning, the natural flavor is preserved, sometimes enhanced with a touch of lemon juice or soy sauce.
• 

  Matsutake Crab

  Snow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
• 

  Matsutake Seafood Teapot Soup

  Matsutake seafood teapot soup features fresh matsutake mushrooms and various seafood. Sliced matsutake is simmered with shrimp, crab meat, and fish in a teapot, using rich broth for a delicate, aromatic flavor.
• 

  Grilled Eel with Sweet Sauce

  Fresh eel is marinated and grilled, then glazed with a sweet soy-based sauce for a rich, savory flavor.
• 

  Charcoal-Grilled Black Wagyu Beef

  Premium black wagyu beef grilled over charcoal, offering a rich, tender texture and smoky flavor.
• 

  Sweet Shrimp

  Sweet shrimp is a dish primarily made with fresh shrimp, carefully prepared to highlight tender and juicy meat with a naturally sweet taste. Typically, uniformly sized shrimp are used, combined with simple seasonings to preserve the shrimp's inherent freshness and flavor.
• 

  Cheese-Toast Grilled Tiger Prawn

  Fresh tiger prawns marinated with cheese and toasted bread crumbs, then grilled to perfection—crispy outside, tender inside.
• 

  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.
• 

  Golden Soup with Shark's Fin

  A nourishing dish made by slow-cooking shark's fin with chicken broth, ham, and mushrooms, resulting in a silky texture and rich flavor.
• 

  Abalone Tempura

  Fried abalone tempura made with fresh abalone, marinated and coated in a batter of flour, egg, and water, then deep-fried until golden and crispy while keeping the abalone tender inside.

Reviews