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Wei Gongcun Branch of Ni Town Restaurant

日料 · ⭐ 4.8

No. 18A Zhongguancun South Street, Beixiaguan Subdistrict (Beijing International Building D, 1st Floor)

Dishes

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  Medium-Rare Beef

  Rare beef is a dish made primarily from high-quality beef, prepared using a special cooking technique. The beef is cooked to a rare state, preserving its tenderness and original flavor, then seasoned with simple seasonings to fully highlight the beef's natural taste.
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  Nagoya Fried Chicken Wings

  Nagoya-style fried chicken wings, made with tender chicken wings marinated to perfection, then coated in a special batter and deep-fried until golden and crispy. The exterior is crunchy while the meat remains juicy and flavorful, presenting an enticing color and aroma.
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  Shrimp Tempura

  Tempura shrimp is a Japanese fried shrimp dish. Fresh large shrimp are peeled leaving the tails intact, then coated in a batter made from eggs, cold water, and cake flour before being deep-fried in hot oil until golden and crispy.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Grilled Matsutake and Green Beans

  Grilled Matsutake and Green Beans is a dish made with fresh matsutake and green beans, grilled to perfection. Matsutake has a rich aroma, while green beans are tender and juicy, creating a delicious combination.
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  Yuzu Vinegar Fried Chicken Skin

  Yuzu vinegar fried chicken skin is made by frying chicken skin until crispy, then tossing it in a sauce of yuzu vinegar, sugar, and salt. The skin is blanched to remove odor, dried, coated or fried directly, then mixed or drizzled with the yuzu vinegar sauce for a tender inside and crunchy outside, with a refreshing sour aroma.
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  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
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  Shrimp and Avocado Salad

  Shrimp and avocado salad made with fresh shrimp and avocado, mixed after blanching the shrimp, adding lettuce and tomato, then dressed with olive oil, lemon juice, and a pinch of salt.
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  Chicken Lantern

  Chicken testicle is a Japanese grilling dish, primarily made from chicken ovaries and immature eggs. The preparation involves skewering the chicken ovaries along with the connected eggs onto bamboo sticks, then grilling them over charcoal until the surface is slightly charred while the internal egg remains semi-cooked.
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  Chicken Rice with Chopped Chicken

  Chicken rice is made primarily with diced chicken and rice. First, the chicken is cut into small cubes, marinated with seasonings, then stir-fried until cooked. It is then mixed with boiled rice, combined with适量 vegetables and seasonings, and stir-fried evenly.
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  Chicken Breast with Grapefruit Pepper

  Grilled chicken breast marinated and served with yuzu pepper sauce. Ingredients: chicken breast, yuzu, and pepper. Preparation: marinating, grilling, and drizzling sauce.

Reviews

• cozy_sparrow
  This Japanese spot is on the ground floor of the Beijing International Building in Weigongcun — super easy to find if you're driving, they have a basement parking lot which is a huge plus. The decor is really cozy, all dark wood and minimalist Japanese style, nice vibe. Love that they have private booths with little sliding doors for four people, perfect for hanging out with friends. The tables in the main hall are separated by high walls so you don't feel like you're sitting on top of strangers. The yakitori grill master knows what he's doing, everything tastes fresh. The "lantern" chicken, the yuzu chicken skewer, and the beef skewers all hit the spot. But the real star is the minced chicken rice — tons of chicken, the egg is so fragrant, I could've eaten two bowls honestly. The shrimp tempura is also killer, super crispy outside and still juicy inside. For dessert the almond tofu and matcha pudding are a really nice way to end the meal. I've been going to their Sanlitun location for a while and the quality here in Weigongcun is just as solid, which says a lot. Prices are pretty reasonable too. Definitely book the private room ahead of time though, they fill up. Solid spot, will be back.