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Asakusa Island You Fine Cuisine (Qikai Fang Branch)

日料 · ⭐ 4.7

No. 215 Jinyu Road, Building 4, 1st Floor

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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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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  Sea Scallop

  Sea scallop is a seafood dish that primarily uses fresh sea scallops as the main ingredient. The preparation typically involves cleaning the scallops thoroughly and combining them with seasonings such as soy sauce, mustard, or other preferred sauces. It can be simply cooked or eaten raw to preserve its delicious flavor.
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  Live Sea Urchin

  Live 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.
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  Live Grouper

  Fresh live sea bream is a dish primarily made with live fish, usually steamed or pan-fried after cleaning to preserve its natural flavor. Add ginger slices and scallions as needed, and some recipes include soy sauce and cooking wine for seasoning.
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  Seafood Salad

  Seafood salad is primarily made by mixing fresh seafood such as shrimp, crab meat, and squid with vegetables like lettuce, cucumber, and tomato, typically dressed with a salad dressing or vinaigrette. To prepare, cook or blanch the seafood, then cool it; prepare the vegetables by cutting them into pieces. Finally, combine all ingredients and season to taste.
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  Grilled Wagyu Beef

  Charcoal-grilled wagyu is a dish made with premium wagyu beef, marinated and then grilled over charcoal. Wagyu typically uses cuts such as shoulder, ribeye, or tenderloin, which are slowly roasted over charcoal to achieve a tender, juicy texture with a slightly charred surface, preserving the natural aroma of the beef.
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  Grilled Pacific Saury

  Grilled mackerel is a dish made primarily with fresh mackerel. To prepare it, first clean the mackerel thoroughly, then marinate it to infuse flavor. Next, place the fish on a grill and roast it over moderate heat until both sides are golden brown and the flesh is fully cooked. Finally, serve with simple seasoning.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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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 ingredients are cooked in a sukiyaki pot with a specially prepared sukiyaki sauce, allowing you to enjoy the food while it's being simmered, preserving the natural flavors of the ingredients.
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  Fragrant Roasted Beef

  Fragrant Roasted Beef uses high-quality beef brisket, marinated and slowly roasted to achieve a crispy exterior and tender, juicy interior with rich aroma.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.

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