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Da Yu Teppanyaki (Jingkai Yongwang Branch)

自助餐 · ⭐ 3.7

A2841, 2nd Floor, AEON Mall Wuhan Jingkai, No. 408, Jiangcheng Avenue

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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  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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  Shrimp Tempura

  Tempura shrimp is a Japanese fried shrimp dish. Fresh large shrimp are peeled leaving the tails intact, then coated in a batter made from eggs, cold water, and cake flour before being deep-fried in hot oil until golden and crispy.
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  Pan-fried Flounder

  Pan-fried flounder is a Chinese dish made by seasoning and gently frying the fish until golden, resulting in tender flesh with a crispy exterior.
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  Matsutake Pot Steam

  松茸土瓶蒸 is a steamed dish primarily made with matsutake mushrooms and seafood. The preparation involves slicing the matsutake, combining it with seafood such as shrimp and crab meat in a clay pot, adding clear broth, and steaming until the ingredients are fully cooked, preserving their original flavors.
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  Cheese-Baked Shrimp

  Cheese-baked shrimp is made with fresh large shrimp, seasoned with cheese, olive oil, garlic, and more, then baked. The peeled shrimp with tails are marinated, placed on a baking tray, topped with cheese, and roasted until the cheese melts and turns slightly golden.
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  Filet Mignon

  Filet mignon is made from beef tenderloin, carefully marinated and grilled. The tenderloin cut is tender with no fat, and after high-heat quick grilling, it develops a crispy exterior while maintaining a tender and juicy interior.
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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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  Grilled Oysters on Iron Plate

  Grilled oysters are a dish featuring fresh oysters as the main ingredient. After cleaning, oysters are placed on a preheated iron plate and cooked quickly with garlic, onion, chili, and other seasonings. A touch of soy sauce, cooking wine, and oyster sauce enhances their tenderness and rich aroma.
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  Fish Roe Foie Gras

  A refined French dish combining liver with fish roe, delicately prepared using slow-cooking techniques for a rich, smooth texture and harmonious flavor.
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  Eel Belly Rolls

  Eel belly meat mixed with pork filling, rolled and steamed to create a tender, flavorful dish.
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  Black Tiger Shrimp

  Black tiger shrimp is made from large sea shrimp, simply seasoned and cooked to preserve the natural freshness of the shrimp meat. During cooking, the shrimp absorbs the flavors of the spices, resulting in a鲜嫩 (tender) texture with饱满 (full-bodied) meat.

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