Wa Japanese Kaiseki Cuisine (Zhuzi Fang Branch)
日料 · ⭐ 4.3
No. 29, Zhuzifang, Jintai Road
Dragon Mate tips
If you are traveling in China to visit Fuzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 29, Zhuzifang, Jintai Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: A5 Wagyu Sukiyaki, Suntory Umeshu, Sea Urchin.
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: Fuzhou
- Category: 日料
- Rating: 4.3
- Address: No. 29, Zhuzifang, Jintai Road
- Popular dishes: A5 Wagyu Sukiyaki, Suntory Umeshu, Sea Urchin, Premium Sashimi 5 Items, Passion Fruit Cake
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Dishes
A5 Wagyu SukiyakiA premium dish featuring A5 wagyu beef simmered in a savory soy-based broth with vegetables and tofu, a classic Japanese hot pot experience.
Suntory UmeshuA Japanese plum wine made by infusing plums in sake, offering a refreshing sweet and sour flavor.
Sea UrchinSea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
Premium Sashimi 5 ItemsA selection of five premium raw fish slices, including salmon, tuna, sea bream, scallop, and shrimp, served with wasabi and soy sauce for a fresh and delicate taste.
Passion Fruit CakePassion fruit cake is a dessert made primarily from eggs, low-gluten flour, sugar, and passion fruit. The pulp is mixed with egg liquid, combined with flour and sugar, then baked to create a delicate texture with a refreshing passion fruit aroma.
TaroTaro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
Steamed Cod in Wine SauceSteamed cod fish with a delicate wine-based sauce, highlighting the natural flavor of the fish and subtle aroma of yellow wine.
Nagasaki Bluefin Tuna BellyPremium bluefin tuna belly from Nagasaki, prepared by gentle cooking or served raw to highlight its rich texture and natural umami flavor.
Abalone Tea Bowl Steamed EggA refined Japanese dish featuring fresh abalone steamed with eggs and dashi broth, resulting in a silky, savory texture.
Eel Rice BowlUnagi 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.