Four Seasons of the Sea · Japanese Cuisine
日料 · ⭐ 4.7
Level 1, Qingdao Shangri-La Hotel, No. 9, Xianggang Middle 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 Level 1, Qingdao Shangri-La Hotel, No. 9, Xianggang Middle Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wagyu Sukiyaki Hot Pot, Organic Vegetable Salad, Sea Urchin Sashimi.
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: Level 1, Qingdao Shangri-La Hotel, No. 9, Xianggang Middle Road
- Popular dishes: Wagyu Sukiyaki Hot Pot, Organic Vegetable Salad, Sea Urchin Sashimi, Grilled Wagyu Beef, Peony Shrimp
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Dishes
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.
Organic Vegetable SaladOrganic vegetable salad mainly consists of fresh organic vegetables like lettuce, cucumber, tomato, and carrot. After washing and cutting, mix with olive oil, lemon juice, or vinegar for a delicious dish.
Sea Urchin SashimiSea urchin sashimi is a dish primarily made with fresh sea urchin. To prepare it, the sea urchin is opened and its golden-colored roe is removed, then simply seasoned to enjoy the exquisite freshness of the sea urchin.
Grilled Wagyu BeefGrilled wagyu is a dish made from premium wagyu beef, marinated and then grilled at high temperature. Wagyu typically uses tenderloin or ribeye, with a slightly charred surface and a tender, juicy interior.
Peony ShrimpPeony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
Premium Sashimi PlatterA premium sashimi platter featuring fresh raw fish slices such as salmon, tuna, sea bream, and scallop, expertly sliced and arranged to highlight natural flavors and textures.
Mustard OctopusWasabi octopus is a Japanese appetizer made with fresh octopus and seasoned with wasabi, soy sauce, and other condiments. The octopus is sliced thinly and mixed with wasabi paste, creating a unique texture and flavor.
Blue Flag Tuna BellyPremium tuna belly from Blue Flag, gently slow-cooked to preserve tenderness, marinated in a special sauce and lightly grilled for a rich, savory flavor.
Xijing Silver Snow FishFresh silver snow fish steamed with ginger, scallions, and garlic, resulting in a delicate and savory dish.
Vinegar-Marinated Monkfish LiverA cold dish made by marinating monkfish liver in vinegar, soy sauce, and sugar, resulting in a delicate, tangy flavor.
Unagi DonburiUnagi bento features grilled or steamed eel over rice with side dishes. The eel is marinated and glazed with a sweet-savory sauce, tender and flavorful. Served with plain white rice and pickled vegetables or miso soup.