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Wanyi Luban-ya (Core Science Park Branch)

日料 · ⭐ 4.8

No. 2, Academy of Sciences Road, 1st Floor, Unit 103–104, Building A, Rongke Information Center

Dishes

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  Wan Ye Sashimi Platter

  The Wan Ye Sashimi Platter features a variety of sashimi, primarily made with salmon, tuna, sea bream, scallop, and sweet shrimp. All ingredients are freshly prepared, sliced, and arranged on a plate, served with wasabi and soy sauce.
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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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  Grilled Wagyu Rib with Sauce

  Wagyu ribeye is marinated and then grilled to perfection, resulting in tender, juicy meat with a slightly caramelized, savory crust on the surface.
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  Fried Shrimp Tempura

  Fried shrimp tempura is a Japanese dish whose main ingredient is fresh shrimp. The shrimp are cleaned and coated in a batter made with cold water, then deep-fried in hot oil until golden and crispy.
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  Salt-grilled Yellow Croaker from East China Sea

  Salt-grilled Yellow Croaker from the East China Sea is a dish made with fresh East China Sea Yellow Croaker. After cleaning the fish, salt is evenly applied to its surface and it is grilled in an oven or over charcoal until the flesh is fully cooked and the skin is slightly charred, preserving the fish's natural flavor.
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  Salt-roasted Ginkgo Nuts

  Salt-roasted ginkgo nuts is a unique dish featuring fresh ginkgo fruits as the main ingredient. The ginkgo nuts are first carefully selected and washed, then soaked in salt water to absorb flavor. After draining the excess moisture, the nuts are placed on a baking tray and roasted at a moderate temperature until their surfaces turn slightly yellow and emit a subtle aroma. This simple yet skillful process aims to preserve the original taste and essence of the ginkgo nuts.
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  Premium Live Eel Kabayaki

  Fresh live eel is cleaned and marinated in a special sauce, then grilled or pan-fried to create a crispy, aromatic crust on the outside while keeping the inside tender and juicy. The sauce is typically made from soy sauce, mirin, sake, and sugar.
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  Homemade Matcha Pudding

  Homemade matcha pudding is made primarily from milk, eggs, and matcha powder. The egg mixture is combined with heated milk, filtered, sweetened with an appropriate amount of sugar, then poured into molds and chilled until set. During preparation, it's essential to control the heat to prevent the egg mixture from overheating and forming clumps.
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  Vegetable Mushroom Tofu Hot Pot

  Vegetable mushroom tofu pot is a stew dish primarily made with tofu, various fresh vegetables, and mushrooms. Cut the tofu into cubes, then add it together with washed vegetables (such as cabbage, carrots, and greens) and mushrooms into a pot. Add an appropriate amount of water or broth, and simmer over medium-low heat until the ingredients are fully flavored.
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  Pan-Seared Thick Beef Tongue

  Thick slices of beef tongue are marinated and then pan-seared until golden brown on the outside and fully cooked inside, preserving the original flavor of the beef tongue.
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  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.
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  Huang Tianyang Hot Spring Egg

  Huang Tianya hot spring egg is a dish primarily made with eggs, using high-quality eggs cooked slowly at low temperatures. The eggs are heated at a constant temperature, causing the egg whites to solidify while the yolks remain runny, resulting in a delicate and smooth texture. It is commonly served with white rice, soy sauce, or sea salt, and can also be used as an ingredient in salads or pasta dishes.

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