Gui · Katura · Japanese Cuisine (Hong Kong Middle Road Store)
日料 · ⭐ 4.7
150 meters inside Qilu Sanatorium, No. 126 Xianggang East Road
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at 150 meters inside Qilu Sanatorium, No. 126 Xianggang East Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salmon and Shrimp Bento Rice, Three-Yellow Chicken and Matsutake Soup, Boiled Australian Lobster with Rishiri Kombu.
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: Qingdao
- Category: 日料
- Rating: 4.7
- Address: 150 meters inside Qilu Sanatorium, No. 126 Xianggang East Road
- Popular dishes: Salmon and Shrimp Bento Rice, Three-Yellow Chicken and Matsutake Soup, Boiled Australian Lobster with Rishiri Kombu, Wagyu Sukiyaki Hot Pot, Scallop and Sea Urchin Tempura
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Dishes
Salmon and Shrimp Bento RiceA Japanese-style rice dish featuring salmon and shrimp, cooked in a pot to absorb rich flavors.- Three-Yellow Chicken and Matsutake SoupA nourishing soup made by slow-cooking three-yellow chicken and matsutake mushrooms, resulting in a delicate, savory broth with tender meat and rich mushroom flavor.
Boiled Australian Lobster with Rishiri KombuA delicately simmered Australian lobster in a broth made from Rishiri kombu, highlighting the natural sweetness and umami of the seafood.
Wagyu Sukiyaki Hot PotWagyu 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.
Scallop and Sea Urchin TempuraScallop and Sea Urchin Tempura is a Japanese deep-fried dish. The main ingredients include fresh scallop meat and sea urchin (typically bafun or purple sea urchin), coated in a tempura batter made from low-gluten flour, egg, and ice water. During preparation, the scallop and sea urchin are individually or combinedly dipped in the batter and quickly fried in oil at 170-180°C until the coating turns golden and crispy. The result is a light, crispy exterior that preserves the tender texture of the scallop and the rich, sweet umami of the sea urchin. It is typically served with tempura dipping sauce or a sprinkle of salt.
Star Eel and Sea Urchin TempuraA refined Japanese tempura featuring star eel and sea urchin, lightly battered and fried to perfection.
Yuzu Sea Urchin NoodlesA refined Japanese dish featuring fresh sea urchin and yuzu fruit served over delicate noodles in a light broth, offering a harmonious blend of umami and citrus notes.
Caramel Ice CreamCaramel ice cream is made with cream, milk, and sugar, heated to create a rich caramel sauce that blends into the frozen dessert for a sweet, smooth texture.
Teriyaki Golden GobyFresh golden goby marinated in a sweet soy sauce and grilled to perfection, with a glossy finish and savory-sweet flavor.
Crab Meat ZhenzhangA delicate dish made with fresh crab meat, egg white, and starch, steamed to achieve a smooth and savory texture.
Xijing Silver CodXijing silver cod features silver cod marinated with scallions, ginger, garlic, soy sauce, and cooking wine, then pan-fried or steamed. The delicate, nutritious fish retains its original flavor.
Silver Cod Braised in Sweet SauceA dish featuring silver cod simmered in a savory-sweet sauce with vegetables, resulting in tender fish and rich flavor.