Xuan Song Japanese Cuisine
日料 · ⭐ 3.9
No. 115, Xi'an Jiaotong-Liverpool University Taicang Campus, Taicang Avenue
Dragon Mate tips
If you are traveling in China to visit Suzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 115, Xi'an Jiaotong-Liverpool University Taicang Campus, Taicang Avenue. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sashimi Platter, California Roll, Teriyaki Chicken Cutlet.
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: Suzhou
- Category: 日料
- Rating: 3.9
- Address: No. 115, Xi'an Jiaotong-Liverpool University Taicang Campus, Taicang Avenue
- Popular dishes: Sashimi Platter, California Roll, Teriyaki Chicken Cutlet, Sashimi Platter, Abalone Tempura
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Dishes
Sashimi PlatterSashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
California RollA California roll is a type of sushi roll wrapped in seaweed, filled with rice, cucumber strips, imitation crab or cooked shrimp, and sometimes topped with sesame seeds, fish roe, or drizzled with sauce for added flavor.
Teriyaki Chicken CutletGrilled chicken cutlet marinated in soy sauce, mirin, sugar, and sake, then pan-fried until golden and glazed with a thickened sauce for a glossy, flavorful finish.
Sashimi PlatterSashimi platter features fresh fish slices, commonly salmon, tuna, and sea bream. Sliced delicately and served raw, it's typically paired with wasabi, soy sauce, or lemon juice.
Abalone TempuraFried abalone tempura made with fresh abalone, marinated and coated in a batter of flour, egg, and water, then deep-fried until golden and crispy while keeping the abalone tender inside.