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Gunjii Izakaya (Dongxing i Station Branch)

日料 · ⭐ 4.8

Unit 03, Annex Building, Ground Floor, Buildings A & B, Dongsheng Building, Zhongguancun East Road, No. 8

Dishes

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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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  Scallion Stir-Fry

  A simple stir-fried dish made with scallions, often served as a side or accompaniment to main courses.
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  Spicy Beef Rice Bowl

  Energy-packed spicy beef rice features tender beef slices, scallions, and a specially crafted sauce, stir-fried at high heat to allow the beef to fully absorb the rich aroma of the sauce. Mixed with soft, sticky rice, it creates a visually appealing and flavorful dish.
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  Yam Thick Omelette

  A creative Chinese dish featuring fresh yam and eggs. Yam slices are mixed with egg liquid and pan-fried into a thick omelet. The crisp yam blends with rich egg aroma for a satisfying texture.
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  Kumamoto Sashimi Small Assortment

  Kyo Ni Sashimi Kogane is a Japanese dish primarily featuring fresh sashimi, with premium fish such as salmon, tuna, and sea bream as main ingredients. After being finely sliced, the fish is artfully arranged on a plate. The preparation emphasizes precise knife skills and the freshness of the ingredients, typically served with wasabi and soy sauce as dipping condiments.
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  Charcoal-Grilled Premium M12 Wagyu

  Made from M12 grade Wagyu beef, grilled over charcoal. The main ingredient is premium Wagyu beef, slowly roasted over charcoal to achieve a tender and juicy texture with a slightly charred surface, preserving its original flavor.
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  Charcoal-grilled Australian-style diaphragm bread

  Made from Australian ribeye steak, marinated in a secret sauce and grilled over charcoal. The meat is tender with a smoky aroma and rich flavor from the marinade.
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  Grilled Chicken Skewers

  Yakitori is a dish primarily made with chicken. To prepare it, chicken is cut into appropriate sizes and skewered on bamboo sticks. Then, it is brushed with a specially prepared barbecue sauce and slowly grilled over charcoal until golden and crispy on the outside, while remaining tender and juicy inside.
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  Yakitori

  Yakitori is a Japanese dish made by cutting chicken, beef, pork, or vegetables into small pieces, skewering them on bamboo sticks, and grilling them over charcoal after marinating. Main ingredients include thigh meat, skin, heart, beef tendon, onions, and mushrooms.
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  Charcoal-Grilled Kyoto-style Beef

  Charcoal-grilled Kyoto-style pork, made from premium pork that is marinated in a special sauce and slowly roasted over fruitwood charcoal until golden and crispy. The meat is tender and juicy, best enjoyed with a specially crafted sauce.
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  Taro Paste Omelette Roll

  Taro pudding omelette is a dish made primarily from eggs and taro paste. Eggs are beaten and mixed with taro paste, then poured into a flat pan to be layered and cooked gradually. Each layer of egg mixture is allowed to set before the next layer is added, until the shape is complete. It is then rolled up and sliced for serving.
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  Snow Dragon Belly Meat Sukiyaki

  Snow Dragon Ribeye Sukiyaki is made primarily with premium beef ribeye, paired with vegetables such as cabbage, tofu, konjac, and onions, and simmered in a traditional Japanese sukiyaki sauce. The beef is sliced and cooked together with the vegetables in a pot using a dashi broth, slowly stewed over low heat until the ingredients are fully infused with flavor.
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  Pan-Seared Foie Gras with Vinegar Gel

  Pan-seared foie gras with vinegar gel is a dish featuring foie gras as its main ingredient. The foie gras is marinated and then slowly pan-fried at low temperature until the exterior turns golden brown while the interior remains tender. It is garnished with a tangy gel made from vinegar, sugar, and fruit jelly to enhance the depth of flavor.

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