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Shenzhen Four Seasons Hotel - Songyi Matsuyi

日料 · ⭐ 4.6

6th Floor, Four Seasons Hotel, No. 138 Fuhua 3rd Road

Dishes

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  Lunch Buffet

  A lunch buffet offers a variety of dishes including hot and cold dishes, rice, noodles, and soup, allowing diners to choose freely.
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  Weekend Brunch

  A relaxed meal typically featuring eggs, bacon, toast, and fruit, served with coffee or juice.
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  Wagyu Sukiyaki

  Wagyu sukiyaki is a Japanese hot pot dish primarily made with premium wagyu beef slices, vegetables, and tofu. The ingredients are cooked in a sukiyaki sauce and served with raw egg yolk as a dipping sauce.
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  Small Green Dragon Yam Dumplings in Fragrant Clear Soup

  Made primarily from yam, formed into dumplings and simmered in clear broth. The soup is transparent with soft, chewy dumplings and a fresh aroma. Main ingredients include yam, egg, and chicken stock, prepared by steaming and boiling.
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  Chef's Daily Sashimi Platter (Single Person)

  Fresh sashimi ingredients selected daily, including salmon, tuna, scallop, sweet shrimp, and sea bream, expertly sliced and arranged for a delicate, refreshing taste.
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  Matcha Ice Cream Parfait

  A dessert made with matcha ice cream layered with fruits, red beans, and crispy rice for a refreshing and slightly sweet taste.
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  Japanese Wagashi

  Japanese wagashi is a traditional sweet made primarily from bean paste, glutinous rice, and short-grain rice, prepared through steaming, boiling, or baking. Often served with tea, it features delicate shapes and subtle colors reflecting seasonal aesthetics.
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  Pan-seared Goose Liver

  Pan-seared foie gras is a dish primarily made with goose liver. The liver is sliced and quickly cooked over high heat until the surface turns golden brown while the inside remains tender and smooth, typically seasoned simply with salt and black pepper.
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  Beef Clear Soup

  Beef clear soup is made primarily from beef, with scallions and ginger as accompaniments, simmered slowly to achieve a clear broth and rich flavor.
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  Grilled Amberjack with Crispy Skin

  A Japanese dish featuring fresh amberjack fish grilled to perfection, with crispy skin and tender flesh.
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  Foie Gras and Gindara Hand-Pressed Sushi with Snowy Rice

  Fresh gindara fish meat is combined with foie gras paste and specially prepared snow-white rice, hand-pressed into sushi. The rice, treated at low temperature, offers a delicate sweetness and smooth texture, while the fish is tender and juicy, and the foie gras adds rich, silky flavor for a layered taste experience.
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  Bluefin Tuna Sashimi

  Sashimi made from fresh bluefin tuna, sliced thin without cooking. Firm texture, bright red color, retains original flavor and nutrients.
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  Teppanyaki

  Teppanyaki is a dish prepared fresh on a hot iron plate, primarily featuring ingredients such as meat, seafood, and vegetables. During preparation, the ingredients are cooked directly on the heated iron plate and served with a specially crafted sauce, offering a unique taste.
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  Teppanyaki · Grilled Sanshoku Fish with Standing Scales

  Fresh Sanshoku fish is grilled on a hot teppan plate with upright scales intact. Quickly seared to retain juicy tenderness, the skin becomes slightly crispy. Seasoned only with salt and a touch of lemon juice, highlighting the fish's natural flavor.
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  Grilled Alaskan King Crab Legs

  Fresh Alaskan king crab legs grilled on a hot iron plate with garlic butter and white wine, offering tender, flavorful meat.
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  Teppanyaki M7 Wagyu Beef

  Premium M7-grade wagyu beef seared quickly on a hot teppanyaki griddle, preserving its tender juiciness. Served with just salt and black pepper to highlight the natural flavor.
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  Grilled M7 Australian Wagyu Sirloin

  Premium M7 grade Australian Wagyu sirloin grilled on a hot plate, delivering tender and juicy flavor with rich umami.
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  Teppanyaki M9 Ribeye

  Premium M9-grade Wagyu ribeye, seared quickly on a hot teppanyaki griddle, achieving a crispy exterior and tender interior while preserving its natural juices with minimal seasoning.

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