Whale Explore Sashimi (Jiangyan Branch, Haizhu District)
日料 · ⭐ 4.0
No. 383, Jiangyan Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 383, Jiangyan Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Silver Carp, Norwegian Salmon Belly, Norwegian Salmon Belly with Skin, Weighed to Order.
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: Guangzhou
- Category: 日料
- Rating: 4.0
- Address: No. 383, Jiangyan Road
- Popular dishes: Silver Carp, Norwegian Salmon Belly, Norwegian Salmon Belly with Skin, Weighed to Order, Golden Brick Foie Gras
China trip · China travel
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Dishes
Silver CarpSi Ling fish is a dish primarily made with mandarin fish, usually cleaned and sliced or cooked whole. Common methods include steaming, braising, or frying, seasoned with ginger threads and scallions to make the fish tender and flavorful.
Norwegian Salmon BellyNorwegian salmon belly uses fatty abdominal meat from imported Norwegian salmon, offering a rich, delicate texture. Typically pan-seared or grilled to preserve its natural flavor, with a slightly crispy surface and tender, juicy interior.
Norwegian Salmon Belly with Skin, Weighed to OrderThis dish features the belly portion of imported Norwegian salmon, served with the skin on. The main ingredient is Norwegian salmon belly. It is prepared by cutting the fresh salmon belly with skin into thick slices or chunks, which are then weighed to order. It is typically served as sashimi to preserve the natural sweetness and delicate, rich texture of the fish, with the skin adding a unique chewiness. It can also be lightly seared upon request.
Golden Brick Foie GrasGolden Brick Foie Gras is an exquisite dish primarily made from goose liver. The preparation involves processing the liver into a smooth pâté, shaping it through a special technique, and then pan-frying until the surface turns golden, creating an appearance similar to a gold brick.