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Bin Sushi (Beijing Road Tianhe City Branch)

日料 · ⭐ 4.0

Room 301 (Unit A313), 3rd Floor, No. 168 Beijing Road

Dishes

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  Salmon Sushi

  Salmon sushi is made primarily with fresh salmon slices, paired with seasoned rice (cooked rice mixed with rice vinegar, sugar, and salt). The salmon slices are placed on molded rice balls, rolled into sushi rolls with seaweed, or enjoyed as hand-held sushi.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Grilled Thin-Salted Flounder Fin Edges

  Fresh flounder fin edges grilled with minimal salt to highlight natural flavor and tenderness.
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  Caramelized Grilled Salmon Sushi

  Fresh salmon is caramelized and grilled, then served on seasoned rice with lettuce, offering a sweet-savory flavor and tender texture.
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  Beef and Pork Bone Ramen

  A hearty noodle soup made with beef and pork bone broth, served with tender beef slices and fresh vegetables.
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  Pork Cartilage Udon Noodles

  Pork cartilage udon noodles made with udon, pork cartilage, vegetables, and broth. Pork cartilage is blanched and simmered with udon to create a rich, gelatinous broth. Garnished with green onions and cilantro.
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  Sweet Shrimp Seaweed Roll

  Sweet shrimp seaweed rolls feature fresh sweet shrimp wrapped in seaweed sheets, possibly with rice or vegetables inside, steamed or pan-fried. The shrimp is cleaned and mixed with ingredients, then wrapped in seaweed and heated to set.
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  Scallop Flying Fish Roe Gunkan

  Scallop Flying Fish Roe Gunkan is a Japanese sushi dish. Main ingredients include sushi rice, fresh scallop adductor muscle, and flying fish roe. It is made by shaping sushi rice into an oval mound, wrapping a strip of nori seaweed around it to form a 'warship' shape. The top is first covered with sliced fresh scallop, then layered with bright orange flying fish roe. The scallop offers a sweet, tender texture, while the flying fish roe provides a distinctive popping sensation and umami flavor.
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  Tuna Belly

  Tuna belly is the fattiest part of the tuna, with a pale pink color and fine, clear marbling patterns on its surface. It is typically prepared and cooked simply—such as thin slicing, light grilling, or served raw—to preserve its original tenderness and rich juice.
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  Sea Bream

  The dish features fresh sea bream, prepared by steaming, braising, or frying. Sea bream has tender flesh with a delicious taste and rich nutrition, making it a preferred delicacy for seafood lovers.
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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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  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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