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Zhi Qi Sakanana · Fine Japanese Cuisine (Baoshan Ruijin Plaza Branch)

日料 · ⭐ 4.5

No. 1933 Hutai Road, Baoshan R&F Sunlight Plaza, 2nd Floor, Unit D-206

Dishes

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  One-Bite Foie Gras Sushi Bowl

  One-bite foie gras sushi bowl consists of sushi rice, foie gras, and fresh sea urchin, seasoned with soy sauce and wasabi. Foie gras is sliced and mixed with sushi rice, then topped with sea urchin and drizzled with a special sauce.
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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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  Salmon Belly

  Salmon belly is the fatty abdominal section of salmon, characterized by an orange-red color and distinct marbling. It is typically lightly seasoned and then pan-seared or served raw to preserve its tender texture.
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  Beef Sushi Hot Pot

  A savory hot pot featuring tender beef slices, sushi rice, and fresh vegetables, simmered in a flavorful broth for a rich, satisfying meal.
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  Popular Beef Sukiyaki Hot Pot

  Beef slices and vegetables simmered in a sweet-savory broth, served with raw egg for dipping.
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  Sashimi Platter (5 Varieties)

  A selection of five fresh raw fish slices, including salmon, tuna, sea bream, scallop, and shrimp, expertly sliced to preserve natural flavor and tenderness.
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  Grilled Beef Tongue

  Thick-braised beef tongue is a dish featuring beef tongue as the main ingredient. After blanching, it's slowly simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Caramel Salmon Sushi

  Caramelized salmon sushi features fresh salmon marinated, coated in syrup, and quickly grilled to a sweet caramelized crust. Sushi rice seasoned with vinegar, sugar, and salt is placed on nori, topped with the salmon slice, and served with cucumber and avocado for added texture.
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  Beef Rice

  Beef rice is a nutritious dish primarily made with tender beef and rice. The preparation typically involves slicing the beef thinly, marinating it, then stir-frying until cooked, and finally serving it over steamed rice. Seasoning can be adjusted to taste with sauce or vegetables.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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  Grilled Thick Beef Tongue

  Grilled thick beef tongue dish, featuring tender slices of blanched beef tongue marinated in soy sauce, cooking wine, and sugar, then seared on a hot iron plate until slightly charred outside while remaining juicy inside. Skillful heat control ensures rich flavor and texture.
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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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  Black Truffle Foie Gras Sushi

  A luxurious sushi made with premium rice, foie gras, and black truffle, offering a rich and elegant flavor profile.

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