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Yoshinoya (Maoye Branch)

小吃快餐 · ⭐ 4.4

No. 185 Qingnian Street, Maoye Tian Di, 1st Floor

Dishes

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  60°C Hot Spring Egg

  60-degree hot spring egg is a dish made primarily from fresh eggs. The preparation method involves slowly cooking the eggs in 60-degree hot water to maintain a semi-fluid yolk, resulting in a delicate texture and rich nutrition.
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  Dongpo Beef Rice

  Dongpo beef rice features slow-cooked beef in a savory sauce, served over steamed rice. A classic dish from Zhejiang province.
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  Braised Pork Rice

  Braised pork rice is a classic Chinese rice dish, primarily made with fatty pork belly, mushrooms, and onions. The pork belly is cut into small cubes and slowly stewed with seasonings until the meat becomes tender and fully infused with flavor. Mushrooms and onions add aroma and texture to the dish. Finally, the braised pork and rich sauce are poured over steamed rice.
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  Steamed Egg Custard with Tea

  Chawanmushi is a steamed dish primarily made with eggs, shrimp, chicken, and fish. The ingredients are diced and mixed with egg liquid, then combined with an appropriate amount of water or dashi broth. After filtering, the mixture is poured into bowls and steamed over water. The finished dish has a delicate, smooth texture with rich layers of flavor.
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  Signature Beef Rice Bowl

  A flavorful dish featuring tender beef slices stir-fried with vegetables and served over steamed rice.
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  Signature Beef Rice

  Our signature beef rice features tender slices of beef paired with a rich, savory sauce, perfectly blended with rice. The preparation involves carefully cooking the beef to maintain its tenderness, then drizzling it with a specially crafted sauce before serving it over steaming hot rice.
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  Japanese Sukiyaki

  Japanese sukiyaki, primarily made with thin slices of beef, tofu, and vegetables. The method involves adding a special sauce to a shallow pot, cooking the ingredients one by one, and finally enjoying them by dipping into raw egg yolk.
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  Coconut Curry Chicken Rice

  Coconut curry chicken rice is a dish made with coconut milk, curry, and chicken, served with fragrant rice. The preparation involves cutting the chicken into pieces and simmering it, then adding curry paste and coconut milk, and slowly cooking until the chicken is tender and well-seasoned, finally enjoyed together with aromatic rice.
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  Teriyaki Chicken Rice Bowl

  Teriyaki chicken rice is made with chicken cutlets as the main ingredient, cooked with a specially prepared teriyaki sauce. The chicken cutlets are first pan-fried until golden brown, then coated with a thickened sauce made by simmering soy sauce, sugar, and mirin until it becomes syrupy, allowing the chicken to fully absorb the rich aroma of the sauce.
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  Pan-Seared Chicken Leg Cutlet

  Pan-seared chicken thigh fillet made from tender chicken thigh meat, carefully seasoned and slowly cooked over medium heat in a skillet. Cooked until golden brown on both sides, the meat remains juicy and flavorful, served with your choice of sauce for an irresistible taste.
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  Cheese Bamboo Roll Hot Pot

  A Japanese-style hot pot featuring bamboo rolls, melted cheese, and vegetables in a savory broth.
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  Steamed Egg

  Steamed egg is a dish made primarily from eggs, mixed with water or broth, then steamed until set. The egg mixture is strained to remove bubbles, poured into a container, covered to prevent water droplets from falling in, and steamed over high heat until smooth and tender.

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