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Sushilang (Chaoyang Great Place Branch)

日料 · ⭐ 4.0

Chaoyang Joy City

Dishes

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  Angus Steak with Foie Gras

  Angus steak made from premium Angus beef, marinated and pan-seared, served with delicate foie gras prepared by sous-vide or pan-frying.
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  Special Deep-Sea Red Crab Custard

  Made from deep-sea red crab meat and egg liquid, steamed with broth. Semi-solid texture with evenly distributed crab meat, tender and smooth.
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  Sea Urchin Seaweed Roll

  Sea urchin and seaweed rolls feature fresh sea urchin and seaweed, with urchin evenly spread on steamed glutinous rice skin, then wrapped in crispy seaweed sheets to form small parcels. Cooking must be precise to keep the urchin tender and the seaweed crunchy.
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  Grilled Caramelized Goose Liver

  Grilled Caramelized Goose Liver is a dish made with goose liver, which is caramelized and grilled. Its outer layer is slightly charred, while the inside is tender and rich in flavor.
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  Caramelized Foie Gras

  Caramelized foie gras is a dish featuring liver as the main ingredient, sliced and quickly pan-fried at high heat to form a caramelized crust while keeping the inside tender and smooth. It's typically served with sweet sauces or fruits like apples and pears.
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  Extra Large Steamed Snow Crab Legs

  Extra-large steamed snow crab legs are made from fresh crab legs, cleaned thoroughly and steamed over high heat until fully cooked. No additional seasonings are added—only the natural flavor of the crab and gentle steam cooking preserve its original taste.
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  Premium Bluefin Tuna Belly

  Premium bluefin tuna belly selected from the finest mid-section, tender and rich in oil, prepared by low-temperature slow cooking or served raw to preserve its natural flavor—commonly used in Japanese sashimi or sushi.
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  Premium Bluefin Tuna Belly

  Premium bluefin tuna belly selected from the fattiest part of the fish, gently cooked or served raw to preserve its delicate texture and rich oiliness, typically paired with simple seasonings like soy sauce, wasabi, or lemon juice to highlight the ingredient's natural flavor.
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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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  Sesame Aromatic Black Abalone

  Black abalone with sesame aroma, featuring fresh black abalone blanched, sliced, and stir-fried with toasted sesame, scallions, ginger, garlic, and a savory sauce.
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  Grilled Eel with Sauce

  Unagi kabayaki is a dish made primarily from eel. After removing the bones, the eel is marinated and then coated with a special sweet soy sauce glaze, before being grilled or pan-fried. The sauce is typically made from soy sauce, mirin, sugar, and sake, giving the eel a caramelized surface and rich aroma.
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  Three Flavors of Shrimp

  Shrimp Three Ways is a Chinese dish featuring fresh shrimp, typically river or sea shrimp, prepared using three methods: steaming, braising, and frying to highlight the shrimp's natural flavor, savory sauce, and crispy texture. Ingredients like ginger, scallion, and garlic enhance the taste.
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  Squid Ear

  Squid ears made from squid heads and tentacles, blanched to remove odor, then stir-fried with scallions, ginger, garlic, and cooking wine. Crisp texture and fresh flavor.

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