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Xicun Japanese Cuisine (Shangri-La Hotel)

日料 · ⭐ 4.6

Jingge Building, 2nd Floor, Beijing Shangri-La Hotel, No. 29 Zizhuyuan Road

Dishes

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  Salmon Belly

  Salmon belly is the fatty part from the salmon's abdomen, known for its rich oil content and delicate texture. It can be enjoyed raw, pan-seared, or grilled to preserve its natural flavor.
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  Premium Sushi

  Premium sushi features fresh raw fish (commonly salmon or tuna) and seasoned rice, with fish laid on hand-formed rice, sometimes with cucumber or avocado, wrapped in seaweed or presented directly, emphasizing freshness and presentation.
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  Ten Sushi Rolls

  Ten Sushi Rolls include various types of sushi, mainly made with rice, seaweed, fish slices, shrimp, and vegetables. The ingredients are wrapped in seaweed and rolled into rolls, then cut into pieces for serving.
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  Tempura Shrimp

  Tempura shrimp is made with fresh shrimp, peeled leaving the tails intact, then coated in a batter and deep-fried until golden and crispy. The batter is typically made from flour, eggs, and cold water, creating a thin, crunchy crust around the shrimp.
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  Japanese Beef Rice

  Japanese beef rice features rice as the base, topped with tender, slow-cooked beef slices. It is seasoned with a sauce made from onions, soy sauce, mirin, and sake, often with a touch of sugar for balance. The beef is gently simmered to achieve a soft, flavorful texture, and the rich sauce blends beautifully with the rice.
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  Japanese-style Hako Fish with Kyoto Sauce

  Japanese-style Hako Fish with Kyoto Sauce is a Japanese dish made with hake fish and cooked with Kyoto sauce. The hake is pan-fried and then topped with a special Kyoto sauce, offering a fresh and unique flavor.
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  Matsutake Mushroom Soup

  Matsutake soup is made with the precious matsutake mushroom as the main ingredient, enhanced with chicken or lean meat for flavor. The preparation is simple: first simmer the meat to create a rich broth, then add sliced matsutake and gently stew over low heat to preserve its natural aroma. The soup has a clear color and a rich, smooth taste, making it an excellent choice for nourishment and health preservation.
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  Australian Steak

  Australian steak is made from imported Australian beef, typically from the sirloin, tenderloin, or ribeye cuts, and is prepared by marinating and then pan-searing or grilling. The main ingredients include steak, salt, black pepper, and a small amount of olive oil or butter. The cooking process emphasizes precise temperature control to maintain a tender and juicy texture.
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  Grilled Wagyu Top Round

  Premium Wagyu beef from the top blade cut, marinated and grilled over charcoal. Tender with even fat distribution, crispy outside and juicy inside, preserving the natural flavor of beef.
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  Tuna Belly

  Tuna belly uses the premium fatty part of the tuna, with delicate texture and rich oil content, typically served raw or lightly marinated in sashimi or sushi, paired with soy sauce, wasabi, or lemon juice.
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  Sizzling Australian Beef Roll

  Hibachi-style Australian beef rolls are made by slicing Australian tenderloin, rolling it into a卷, and searing it on a hot iron plate with seasonings for enhanced flavor. The exterior is crispy while the inside remains tender, typically served with vegetables or sauce.
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  Cod

  Cod is a delicate and flavorful sea fish, typically prepared by steaming, pan-frying, or stewing. The main ingredient is fresh cod, which can be seasoned with ginger slices, green onions, soy sauce, and other seasonings, preserving the natural flavor of the fish during cooking.
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  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.

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