Yan Zang Yakiniku Izakaya (Jianning Road Branch)
日料 · ⭐ 4.8
Room 301, Hengshun Building, No. 77 Jiangning Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at Room 301, Hengshun Building, No. 77 Jiangning Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Brothers from the Upper Brain, Six-Meat Platter, Offal Platter.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: 日料
- Rating: 4.8
- Address: Room 301, Hengshun Building, No. 77 Jiangning Road
- Popular dishes: Three Brothers from the Upper Brain, Six-Meat Platter, Offal Platter, Thick-cut Beef Tongue, Curry Rice
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Dishes
Three Brothers from the Upper BrainA fusion dish featuring beef ribeye, pork belly, and chicken thigh, marinated and grilled together for a savory, smoky flavor.
Six-Meat PlatterA platter featuring six different meats, including roast beef, braised pork trotter, soy-braised duck, sausages, smoked chicken, and cured pork, skillfully prepared and artfully arranged.
Offal PlatterOffal platter is a unique dish featuring selected animal organs such as liver, heart, and kidneys, meticulously prepared and cooked with a specially crafted seasoning. The distinct textures and nutritional value of various offals are perfectly blended in this dish, creating a distinctive flavor.
Thick-cut Beef TongueThick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
Curry RiceCurry rice is based on rice, paired with ingredients stir-fried using curry powder or paste. Common ingredients include chicken, beef, potatoes, carrots, and onions. Ingredients are cut into pieces, stir-fried in oil, then simmered with curry seasoning and water until flavorful, served mixed with cooked rice.
Diaphragm in PotA dish made by slow-cooking the diaphragm of pork or beef in a clay pot, resulting in tender and flavorful meat.
Yuzu Vinegar Beef TendonBeef tendon slow-cooked until tender, then dressed with a refreshing yuzu vinegar sauce for a balanced sweet and sour flavor.
Beef PlatterBeef Platter: Featuring premium beef carefully sliced and arranged to showcase the diverse cuts and textures of beef. Includes tender filet mignon and rich beef brisket, among other varieties. Simply grilled or pan-seared to preserve the natural flavor and essence of the beef.
Special 3-Dish PlatterA special platter featuring three carefully selected dishes, including seasoned black fungus, spicy chicken strips, and marinated beef, offering a balanced mix of flavors and textures.
Pork Snout TendonPig snout tendons are made from the fascia of the pig's nose, cleaned and blanched before being stir-fried or stewed. The main ingredient is pig snout tendons, commonly paired with辅料 such as chili peppers, ginger, and garlic, and prepared through stir-frying or slow simmering.
Spicy Beef Curry RiceSpicy beef mince stir-fried with onions and tomatoes, seasoned with curry powder and spices, served over steamed rice.
Grilled Mackerel CakeOkonomi-yaki is a traditional Japanese snack made from a batter of flour, sugar, milk, and eggs, baked in a special fish-shaped mold. The filling is usually red bean paste, but can also be cream, chocolate, or cheese. The batter is poured into the mold, cooked through, then filled and sealed.