Zhuzhiyuan Fusion Cuisine · Sukiyaki (Bohui Plaza Branch)
日料 · ⭐ 4.5
BoHui Plaza, 2nd Floor, Unit L2-10
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at BoHui Plaza, 2nd Floor, Unit L2-10. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salmon Sashimi, Wagyu Sukiyaki (Kansai-style) Upper Brain, Tempura Shrimp Balls with Pineapple and Mustard Seeds.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: 日料
- Rating: 4.5
- Address: BoHui Plaza, 2nd Floor, Unit L2-10
- Popular dishes: Salmon Sashimi, Wagyu Sukiyaki (Kansai-style) Upper Brain, Tempura Shrimp Balls with Pineapple and Mustard Seeds, Three-Way Live Sea Bream, Three-Way Live Sea Bream
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Dishes
Salmon SashimiSashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
Wagyu Sukiyaki (Kansai-style) Upper BrainPremium Wagyu upper brain simmered in traditional Japanese sukiyaki sauce, served with tofu and vegetables for a rich, savory experience.- Tempura Shrimp Balls with Pineapple and Mustard SeedsCrispy shrimp balls with pineapple and mustard seeds, a delightful fusion of textures and flavors.
- Three-Way Live Sea BreamA creative dish featuring a live sea bream prepared in three different ways: steamed, braised, and fried to highlight its diverse flavors.
Three-Way Live Sea BreamA dish featuring fresh live sea bream prepared in three ways: steamed, braised, and as sashimi to highlight its diverse textures and flavors.
Australian M9 Wagyu Kobe-style SukiyakiMade with Australian M9-grade wagyu beef, cooked in a Kansai-style sukiyaki broth using a gentle simmering method. The beef is tender and juicy, with a sweet, rich broth that melts in the mouth.
Australian Sous Vide Beef TenderloinPremium Australian beef tenderloin slowly cooked at low temperature to retain juiciness and tenderness, served with black pepper or red wine sauce.
Salt-Roasted Golden Snapper with Lemon VinegarA dish of fresh golden snapper seasoned with salt and roasted, served with a refreshing lemon vinegar sauce for a delicate, tangy flavor.
Grilled Eel with SauceGrilled eel is a dish made with fresh eel, marinated in a sauce of soy sauce, mirin, and sugar, then grilled or pan-fried to create a fragrant, caramelized glaze on the surface.
Bluefin Tuna BellyBluefin tuna belly is made from the back muscle of bluefin tuna, served raw or lightly grilled to preserve its delicate texture and rich fat content, commonly found in sushi or sashimi dishes.
Shrimp TempuraShrimp Tempura features fresh shrimp coated in a light batter and deep-fried until crispy, offering a delicate balance of crunch and sweetness.
West Jing Style FlounderA Chinese dish featuring flounder cooked in a savory sauce with soy sauce, sugar, vinegar, and aromatics, resulting in tender fish and rich flavor.
Dried Yellow CroakerYellow croaker dried overnight is a dish using fresh yellow croaker as the main ingredient. After cleaning, the fish is salted and left overnight to dehydrate and absorb flavor, then air-dried to half-dry for a savory, fresh taste.