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Lu Lai · Japanese-style Cooking (Chin Yung Store)

日料 · ⭐ 4.6

No. 8 Yuelang Street, Eslite Life Plaza, B1F-B111

Dishes

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  Whole Dry-Aged Sea Bream Sashimi

  This dish features a whole fresh sea bream as the main ingredient. The fish undergoes a dry-aging process, where it is air-dried in a controlled environment of temperature and humidity to concentrate its texture and enhance its flavor. After aging, the chef debones the whole fish on-site and slices it into paper-thin sashimi pieces. It is typically served with traditional accompaniments such as freshly grated wasabi, Japanese soy sauce, and shredded daikon radish.
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  Seven-Sashimi Platter

  Seven-slice sashimi platter featuring salmon, tuna, sea bream, eel, squid, scallop, and sweet shrimp. Freshly sliced and served raw without cooking.
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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Thick Cut Steak Donburi

  A hearty dish featuring a thick-cut steak served over rice, topped with savory sauce and vegetables.
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  Large Tiger Shrimp Tempura

  Fresh large tiger shrimp coated in light batter and deep-fried to golden crispness, served with traditional tempura sauce.
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  Red Shrimp Donburi

  A Japanese rice bowl dish featuring fresh red shrimp, served over steamed rice and topped with a savory sauce made from soy sauce, mirin, and sake.
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  Beef Sukiyaki Hot Pot

  Beef sukiyaki is a Japanese hot pot dish primarily made with beef slices, vegetables, and tofu. The preparation involves cooking the ingredients in a pot and serving them with a specially prepared sauce.
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  Grilled Eel Rice Bowl

  Grilled eel rice bowl features fresh eel marinated in sweet soy sauce and grilled to perfection, served over steamed rice.
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  Bluefin Tuna Sashimi Platter

  Sashimi platter of bluefin tuna consists of fresh slices from belly, middle, and back muscle, neatly arranged to preserve natural color and texture. Served raw after skin and bone removal.
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  Steamed Egg with Crab Meat

  Crab meat steamed egg is a dish made primarily from eggs and crab meat. Beat eggs with water, strain to remove bubbles, add chopped crab meat, then steam over medium heat until set. The result is smooth, tender, and rich with crab flavor.
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  Fresh Tofu with Thinly Sliced Poached Halibut

  This dish features fresh soft tofu as a base, paired with extremely thin slices of raw halibut. At the table, a piping hot, specially prepared clear broth (typically made from fish bones, chicken bones, and vegetables) is poured over the fish slices. The high temperature of the broth instantly poaches the fish to a tender, semi-cooked state, resulting in a smooth and delicate texture. The tofu absorbs the umami flavors of both the broth and the fish, creating a light and refreshing taste. Main ingredients include halibut, soft tofu, and a clear broth. The preparation method is table-side poaching.
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  Foie Gras Sushi Rice

  Foie gras sushi rice features rich duck liver on seasoned rice, a luxurious fusion of Japanese and French culinary traditions.

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