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Sushi郎 (Zhuoyue Center Branch)

日料 · ⭐ 4.3

No. 229, B2 Level, OneAvenue Zhuoyue Center West Zone, Fuhua Road (near Exit B of Gangxia Station, Line 1)

Dishes

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  Salmon Roe Sushi Roll

  A Japanese sushi roll made with vinegared rice, fresh salmon roe, and seaweed, offering a rich and savory taste.
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  Salmon Roe Sushi Boat

  Salmon roe sushi is a Japanese dish made with sushi rice, fresh salmon roe, and seaweed. The rice is shaped into small strips on the seaweed, then topped with salmon roe to resemble a battleship.
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  Thick-cut Raw Salmon

  Fresh salmon belly cut into thick slices and served raw, highlighting its rich texture and natural oiliness, typically paired with mustard soy sauce or lemon juice.
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  Sukiyaki Beef with Fragrant Foie Gras

  Premium beef slices paired with fragrant foie gras, simmered in a traditional Japanese sukiyaki broth. Tender and juicy beef blends seamlessly with melt-in-the-mouth foie gras, enhanced by a sweet and savory sauce.
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  Sea Urchin Seaweed Roll

  Sea urchin and seaweed rolls feature fresh sea urchin and seaweed, with urchin evenly spread on steamed glutinous rice skin, then wrapped in crispy seaweed sheets to form small parcels. Cooking must be precise to keep the urchin tender and the seaweed crunchy.
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  Caramel Foie Gras Sushi

  Caramelized foie gras is paired with sushi rice and raw fish, creating a rich, sweet-savory flavor in each bite.
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  Premium Bluefin Tuna Belly

  Premium bluefin tuna belly selected from the finest mid-section, tender and rich in oil, prepared by low-temperature slow cooking or served raw to preserve its natural flavor—commonly used in Japanese sashimi or sushi.
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  Sweet Shrimp Sashimi

  Sweet shrimp sashimi is a seafood dish primarily made with fresh sweet shrimp. The preparation is simple: peel and remove the intestinal tract from the shrimp, keeping the tails intact, then slice into bite-sized pieces and arrange on a plate. Serve with soy sauce and wasabi to fully enjoy the delicious freshness of the sweet shrimp.
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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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  Red Shrimp

  Prawn dish made with fresh shrimp, cleaned, deveined, and marinated with salt and cooking wine, then steamed, blanched, or stir-fried to preserve its tender texture.
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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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  Tea-Steamed Long-Legged Crab Bowl

  A dish featuring fresh long-legged crab steamed with tea and seasonings, resulting in tender crab meat infused with aromatic tea flavor.
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  Fresh Shrimp Tempura

  Fresh shrimp tempura made with large shrimp, deveined and留尾, marinated in salt and pepper, then dipped in a light batter of flour, egg, and ice water, fried until golden and crispy. Crispy exterior, tender shrimp inside.

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