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Chengshuang · Japanese Cuisine Restaurant (Gaoxin Branch)

日料 · ⭐ 4.2

No. 189 Dongyuan Road

Dishes

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  Five-Slice Sashimi Platter

  Sashimi five-course is a cold appetizer featuring five different types of raw fish, such as salmon, tuna, sea bream, eel, and scallop, with fresh ingredients sliced thin and evenly, presented elegantly.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Wagyu Sukiyaki Hot Pot

  Wagyu Sukiyaki is a Japanese hot pot dish primarily made with high-quality wagyu beef slices, vegetables, and tofu. The ingredients are placed in a shallow pot, seasoned with a specially prepared sukiyaki sauce, and cooked and eaten while simmering to preserve the original flavors of the ingredients.
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  Dalian Nine-Cell Fresh Abalone

  Fresh nine-cell abalone from Dalian, briefly blanched and slowly stewed in clear broth. Tender texture, smooth mouthfeel, natural flavor highlighting the abalone's essence.
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  Matsutake Denshoban Soup

  A traditional Japanese soup made with matsutake mushrooms and meat, slowly simmered in a clay pot for rich flavor and aroma.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Raw Beef

  Raw beef is a dish made from fresh beef slices served without cooking, often enjoyed in Japanese cuisine for its tender texture and rich flavor.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Red Wine Duck Liver

  Red wine duck liver is an exquisite delicacy, primarily made with fresh duck liver and red wine. The preparation involves cleaning the duck liver, marinating it in red wine to infuse flavor, then gently cooking it using a low-temperature slow-frying method until crispy on the outside and tender on the inside. It is finally served with a red wine sauce for enhanced taste.
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  Cheese-Baked Crab Dumplings

  Cheese-baked crab treasure features fresh crab meat as the main ingredient, combined with rich cheese and baked at high temperature until golden and crispy. The freshness of the crab meat perfectly blends with the浓郁 of the cheese, creating an irresistible flavor.
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  Scallion Salt and Beef Skewers

  Beef cubes marinated with scallion and salt, then grilled on skewers over charcoal. Main ingredients are beef and scallions, with a savory, slightly salty flavor and a crispy exterior with tender interior.
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  Sake Lees Miso Cod

  Cod marinated in sake lees and miso, then steamed, resulting in a tender texture with rich aroma of alcohol and fermented soybean paste.
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  Searing Cod on Iron Plate

  Fresh cod fillet seared on a hot iron plate with vegetables, resulting in a tender and flavorful dish.

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