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Yanxinju Japanese Cuisine

日料 · ⭐ 4.6

Unit 5, Ground Floor, No. 2, Zilong Avenue (opposite Jiangnan New Village No. 1 Primary School)

Dishes

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  Omakase Chef's Selection

  A Japanese culinary experience where the chef selects and prepares dishes based on seasonal ingredients and creativity.
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  Salmon Roe

  Salmon roe is a premium ingredient made from fresh salmon eggs, typically salted or seasoned and served raw. It has a rich, briny flavor and is often used in sushi, salads, or as a garnish for fine dishes.
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  Five-Point Sashimi Platter

  A platter featuring five types of fresh raw fish slices, including salmon, tuna, sea bream, scallop, and shrimp, delicately sliced to highlight their natural flavors and textures.
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  A la Carte Seasonal Sushi

  Fresh seasonal ingredients hand-pressed into sushi, served on seasoned rice with raw fish, seafood, or seasonal vegetables, offering a clean and natural taste highlighting the essence of the ingredients.
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  Tuna Belly

  Tuna belly is a premium cut from the fatty part of the tuna, prized for its rich texture and flavor in sushi and sashimi dishes.
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  Crispy Chicken Skin Dumpling Bowl

  Crispy chicken skin and handmade dumplings served over hot rice, topped with savory broth. The fried chicken skin is crunchy outside and tender inside, while the dumpling filling is flavorful, creating a rich textural contrast.
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  Seasonal Fresh Sushi

  Made with fresh seasonal ingredients such as cherry shrimp in spring, tuna in summer, matsutake mushrooms in autumn, and salmon in winter, combined with seasoned rice and hand-pressed. Offers a refreshing, natural taste highlighting the essence of the ingredients.
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  Threadfin Bream

  A type of sea fish with delicate flesh, commonly steamed or braised to highlight its natural freshness.
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  Mixed Sashimi Platter

  A platter of assorted raw fish and seafood, including salmon, tuna, and scallops, sliced and arranged for a fresh, delicate taste.
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  Live Scallops

  Live scallop is a dish featuring fresh scallops, a type of shellfish typically cleaned and cooked directly. Common methods include steaming, boiling, or quick stir-frying to preserve its tender texture. Add ginger threads and green onions for aroma, avoiding excessive seasonings to highlight the natural flavor.
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  Sweet Shrimp

  Sweet shrimp is a dish primarily made with fresh shrimp, carefully prepared to highlight tender and juicy meat with a naturally sweet taste. Typically, uniformly sized shrimp are used, combined with simple seasonings to preserve the shrimp's inherent freshness and flavor.
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  Perilla Mixed Raw Fish Rice

  Fresh raw fish slices are mixed with perilla leaves, carrot strips, cucumber strips, and red pepper strips, tossed in a special sauce for a crisp, refreshing taste that highlights the natural flavor of the fish and the crunch of vegetables.
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  Mustard Octopus

  Mustard octopus is a cold dish made with fresh octopus, blanched and drained, then mixed with mustard sauce, soy sauce, vinegar, sugar, and sesame oil. Crisp texture with unique flavor.
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  Sauce-Flavored Eel

  Fresh eel marinated and slowly stewed in a secret sauce, resulting in tender, flavorful meat with rich sauce aroma.
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  Grouper Sashimi

  Fresh grouper sliced thinly and served raw, typically with wasabi and soy sauce for a delicate, savory taste.
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  Salmon Roe Sea Urchin Gunkan

  A rice base topped with salmon roe and sea urchin, shaped like a warship. Fresh, savory with a hint of sweetness, highlighting the natural oceanic flavor.
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  Eel Sushi

  Eel sushi is made with fresh eel as the main ingredient, combined with seasoned rice and seaweed. First, the eel is grilled until crispy on the outside and tender on the inside, then placed on hand-formed seasoned rice, and finally wrapped in seaweed to form a complete sushi.

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