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Sushi郎 (Wanlinghui Branch)

日料 · ⭐ 4.4

Room B101, No. 232 Tianhe Road (self-designated: Unit 73-1, Basement Level 1, Wanlinghui; near Exit A of Shipaiqiao Metro Station)

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Thick-cut Salmon

  Thick-cut salmon is a dish made primarily from fresh salmon. The salmon is carefully selected and sliced into thick pieces, preserving the tender texture of the fish meat. Usually served with simple seasoning and presentation, it allows you to savor the natural freshness of the salmon.
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  Scallop Sushi

  Fresh scallop sushi made with vinegar rice and seaweed. Sliced scallop placed on hand-formed rice, wrapped or decorated with seaweed to form the basic sushi shape.
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  Yuzu Flounder Fin Edge

  Fresh flounder fin edges are steamed with yuzu flesh and zest, resulting in a delicate, citrus-infused dish.
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  Caramelized Seared Foie Gras

  Made from premium foie gras, caramelized and seared to perfection—crispy on the outside with a sweet aroma, tender and smooth inside.
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  Premium Bluefin Tuna Belly

  Premium bluefin tuna belly selected for its rich marbling and buttery texture, served raw or lightly seared for a luxurious sashimi experience.
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  Fresh Salmon Sashimi

  Sashimi is a dish featuring fresh salmon sliced thin or in small pieces, served raw without heating. It can be paired with soy sauce, wasabi, lemon juice, or enhanced with cucumber, onion, and avocado for added texture.
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  Shrimp Sashimi Skewers

  A Japanese dish featuring skewered shrimp and vegetables, grilled with a savory sauce for a delicious, tender bite.
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  Red Shrimp

  Prawn dish made with fresh shrimp, cleaned, deveined, and marinated with salt and cooking wine, then steamed, blanched, or stir-fried to preserve its tender texture.
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  Tuna

  Tuna dishes are made primarily from fresh tuna, typically prepared with simple seasoning and cooking methods to preserve the fish's tender texture. Common preparation methods include tuna sashimi, tuna salad, and grilled or pan-seared tuna—each method highlighting the unique deliciousness of tuna.
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  Tuna Belly

  Tuna belly is the fattiest part of the tuna, with a pale pink color and fine, clear marbling patterns on its surface. It is typically prepared and cooked simply—such as thin slicing, light grilling, or served raw—to preserve its original tenderness and rich juice.
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  Long-legged Crab Tea Bowl Steamed Egg

  A refined Japanese dish made with long-legged crab meat, eggs, and dashi, steamed to a silky texture.

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