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Debeyu · Elegant Cuisine · Yakitori (Xinda Hui Sanlin Store)

日料 · ⭐ 4.2

Nos. 1–26, Lane 1058 Yongtai Road, Xinda Hui Sanlin, 4th Floor, Unit F4-420

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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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Nagoya-style Chicken Wings

  Nagoya-style chicken wings are marinated, fried until crispy, and glazed with a sweet and savory sauce.
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  Japanese Mixed Stir-Fried Udon Noodles

  Japanese mixed stir-fried udon noodles with vegetables and eggs, seasoned with soy sauce and mirin for a savory flavor.
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  Japanese Grilled Eel

  Japanese grilled eel is made from fresh eel, cleaned and deboned, then marinated in a sauce of soy sauce, mirin, and sake before grilling over charcoal or a grill until the skin is crispy and the flesh tender.
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  Japanese Beef Hot Pot

  Japanese beef hot pot, featuring tender beef as the main ingredient, paired with various vegetables such as tofu, cabbage, and mushrooms, slowly simmered in a rich Japanese sauce. The hot pot broth is浓郁 (rich), allowing the ingredients to fully absorb the flavors, resulting in a complex and layered taste experience.
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  Fried Pork Cutlet

  Pork cutlet is a dish made by frying pork chops. The pork chops are first marinated, then coated with a batter or breadcrumbs, and finally fried in hot oil until golden and crispy.
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  Beef Omurice Donburi

  A Japanese dish featuring tender beef slices and a soft-boiled egg over steamed rice, drizzled with savory sauce.
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  Crab Warm Egg Salad

  A refreshing salad featuring crab meat and soft-boiled egg, served with fresh greens and a savory dressing.
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  Premium Sashimi Platter

  A premium sashimi platter featuring fresh fish, shrimp, and shellfish such as salmon, tuna, sea bream, scallops, and sweet shrimp, carefully sliced and arranged without heating to preserve natural flavor and texture.
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  Pan-Seared Thick Beef Tongue

  Thick slices of beef tongue are marinated and then pan-seared until golden brown on the outside and fully cooked inside, preserving the original flavor of the beef tongue.
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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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  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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  Foie Gras Sushi

  Foie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.

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