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和寿司·Omakase板前料理

日料 · ⭐ 4.6

Unit 104, 1st Floor, No. 665, Huacheng Avenue, Zhujiang New Town (Exit D of Tan Village Metro Station)

Dishes

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  Omakase for One

  A chef-selected multi-course Japanese meal tailored for one person, featuring fresh seasonal ingredients and meticulous preparation.
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  Monkfish Liver

  Black cod liver is a dish made primarily from black cod liver, typically cleaned, blanched or lightly pan-fried to preserve its delicate texture. Seasoned simply with salt, pepper, or rice wine to highlight its natural freshness.
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  Sukiyaki Wagyu

  Sukiyaki Wagyu is a classic Japanese hot pot dish. The main ingredients include high-quality Wagyu beef slices, green onions, shiitake mushrooms, enoki mushrooms, grilled tofu, konjac noodles, and chrysanthemum greens. In preparation, beef fat is first melted in a special iron pot to briefly sear the Wagyu slices. Then, a sweet and savory broth made from soy sauce, mirin, sugar, and sake is added. Various vegetables are stewed together until they absorb the flavors. It is typically served with a raw egg dip.
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  Miyazaki Sunchild Mango

  A premium mango variety from Miyazaki, Japan, known for its sweet, smooth flesh and golden color. Often enjoyed fresh or in desserts.
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  Sea Urchin Tempura

  Sea urchin tempura is a Japanese fried dish featuring fresh sea urchin as the main ingredient, coated in a light batter and deep-fried to golden crispness. The rich flavor of the sea urchin blends perfectly with the crispy batter, creating a unique texture.
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  Aged Tuna with Scallops

  Aged tuna paired with tender scallops, prepared using low-temperature cooking to preserve natural flavors, finished with lemon and olive oil.
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  Japanese omelette

  Tamagoyaki is a traditional Japanese dish made primarily from eggs, milk, salt, mirin, and Japanese dashi soy sauce. The preparation involves mixing beaten eggs with milk, salt, and other seasonings, then cooking them layer by layer in a special rectangular frying pan. The result is a rolled omelet with a tender texture and rich egg aroma.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Red Snapper Sea Urchin Roll

  Fresh red snapper slices wrapped around creamy sea urchin, served with cucumber and rice vinegar for a delicate, savory flavor.
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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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  Bluefin Tuna Belly Sushi

  A premium sushi made with fatty bluefin tuna belly and seasoned rice, offering a rich, melt-in-the-mouth experience.
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  Tuna Sea Urchin Hand Roll

  Fresh tuna and sea urchin hand roll with sushi rice, seaweed, and cucumber, delicately rolled by hand for a rich, umami-packed bite.
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  Golden-eye Bream

  Gold-eye snapper is a deep-sea fish. The main ingredient is fresh gold-eye snapper, typically steamed, grilled, or simmered. Add ginger slices and green onions to remove fishy smell and enhance flavor. Some recipes use soy sauce and mirin for richer taste.
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  Abalone Liver Pâté with Premium Abalone

  A refined seafood dish featuring a rich liver pâté made from fresh abalone liver, served with premium abalone slices for a luxurious taste experience.

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