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Jing Hui Stone • Feng

日料 · ⭐ 4.6

South-side Parking Lot, Ge Hua Kai Yuan Grand Hotel, No. 19 Gu Lou Wai Street

Dishes

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  Udon Noodles

  Udon is a Japanese noodle made from wheat flour, characterized by its thick strands and smooth, tender texture. The basic preparation involves rolling out the dough into a flat sheet, cutting it into strips, and then boiling it. Udon is commonly served with various broths and toppings such as sauce, vegetables, or meat, creating different flavorful dishes.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Sashimi Seafood Rice

  Sashimi seafood rice features fresh seafood such as salmon and tuna sashimi slices, paired with colorful vegetables like peas and corn kernels, all placed on fragrant, sticky rice. During preparation, the seafood is sliced thinly and arranged together with the vegetables on steaming hot rice, then drizzled with a specially crafted sauce, creating a feast of color, aroma, and flavor.
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  Appetizer

  Appetizers typically consist of a variety of ingredients, commonly including vegetables such as lettuce, cucumber, tomato, and carrot, combined with cooked items like ham, eggs, cheese, or seafood. These are sliced, mixed, or lightly cooked and often served with salad dressing or seasoning sauce.
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  Five-Item Appetizer Platter

  Five-item appetizer platter includes five selected small dishes, usually consisting of cold-mixed, pickled, fried, and steamed ingredients such as chicken strips, jellyfish, dried tofu, cucumber sticks, and braised beef. The preparation methods vary, offering a rich flavor experience.
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  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.
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  Tempura

  Tempura is a Japanese fried dish made primarily with fresh seafood or vegetables, coated in a light batter and quickly fried in hot oil until golden and crispy. The preparation emphasizes precise control of oil temperature to preserve the original flavor of the ingredients.
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  Chawanmushi

  Chawanmushi is a traditional Japanese steamed egg custard made primarily from eggs, shrimp, and mushrooms. The egg mixture is combined with ingredients, poured into small tea bowls, and steamed until tender. It has a delicate texture and is rich in nutrition.
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  Crab Roe Tea Bowl Steamed Egg

  A delicate dish made by steaming crab roe and egg with broth, resulting in a silky, savory texture.
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  Five Fresh Fish Sashimi

  Fresh fish sashimi five features five types of fresh fish sliced thin and eaten raw. Main ingredients include tuna, salmon, sea bream, sea bass, and eel, cleaned, deodorized, sliced, and arranged on a plate, typically served with mustard and soy sauce.
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  Eel Kabayaki

  Unagi kabayaki is a dish made from fresh eel that has been carefully prepared and grilled with a specially crafted kabayaki sauce. The eel meat is tender and flavorful, while the kabayaki sauce offers a balanced sweetness and saltiness, resulting in a rich and satisfying taste that delights diners.
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  Black Truffle Imperial Crab Roe Tea Bowl Steamed

  Black Truffle Imperial Crab Roe Tea Bowl Steamed is a refined dish made with imperial crab roe, black truffles, and eggs, cooked by steaming. It has a fresh and fragrant taste.
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  Truffle Egg Custard

  Truffle custard made from eggs and dashi, flavored with black truffle slices or paste, steamed gently. Smooth and delicate, preserving the natural flavors.

Reviews

• Vale_17
  Met up with a friend here and wow, the vibe is so calm. Wooden tables and chairs give it this kind of Japanese garden feel, super photogenic too. The sashimi was insanely fresh — the bluefin tuna and scallops were so bouncy and just melted in your mouth. The black truffle and king crab egg chawanmushi was silky smooth, the steamed egg was so soft and the smell was amazing. The grilled eel was crispy on the outside and tender inside, and with the radish paste and soy sauce it was something else. Overall the whole meal felt really relaxed, service was super attentive, perfect spot for two people to just chill and catch up.