Maru Long Sheng Yu Hang

Sashimi from the fatty belly part of the fish, which has the highest fat content. The flesh is rich, tender, and melts in your mouth, with a rich aroma of fish oil. Usually eaten with soy sauce and wasabi to balance the richness.

A sashimi platter featuring a selection of various fresh fish chosen by the chef daily. You can taste the textures and freshness of different fish at once, ranging from light to rich. Suitable for diners who enjoy diverse flavors.

Freshly sliced sashimi placed over hand-pressed vinegared rice. The freshness of the fish and the sweet and sourness of the rice blend in your mouth, enhancing the overall flavor profile. A classic staple in Japanese cuisine.

Usually presented as a gunkan maki, with glistening salmon roe atop vinegared rice. The roe bursts in your mouth with a savory, rich sea juice. Unique and fun texture.

A salad dish made with whole fresh shrimp. The shrimp meat is firm and springy, with a sweet flavor, served with crisp lettuce and a special salad dressing. Refreshing and appetizing, suitable as an appetizer.

Sushi made with fresh sea urchin, usually in a gunkan maki style. The sea urchin has a creamy, paste-like texture, with a sweet and rich flavor and a unique taste of the sea. A top choice for those who love intense seafood flavors.

A sushi roll combining ripe avocado with vinegared rice. Avocado has a creamy, smooth texture and a fresh aroma that complements the sushi rice. Mild texture, suitable for those who prefer light or vegetarian flavors.

A thick sushi roll filled with various rich ingredients, with colorful cross-sections like flowers. The filling usually includes egg, vegetables, shredded pork, or seafood, and the outer layer may be coated with roe or seaweed powder. Rich in layers of flavor and generous in portion.

Muscle from the fin edge of the black cod, rich in collagen and fat. Springy texture that melts in your mouth, releasing a rich aroma of oil when chewed. Even better after searing.

Uses fresh, sashimi-grade scallops. The flesh is thick and plump, with a soft and delicate texture and a natural, exquisite sweetness. Eating it directly allows you to savor its original fresh flavor.

Seasoned cod liver. Creamy and delicate texture, similar to smooth foie gras, with a rich and savory flavor that is not fishy. Usually served with shredded onion and a sweet and sour sauce to cut through the richness and enhance the flavor.

Whole pacific saury, often salt-grilled or simmered in sweet soy sauce. The flesh is firm, with a unique slightly bitter-sweet taste and rich oil. A seasonal seafood dish with a distinctive flavor.

A freshwater fish known for its delicate flesh and unique melon-like aroma. Usually prepared by salt-grilling, with crispy skin and sweet flesh. You can savor its unique delicate aroma when eating.

Precious seafood ingredient with thick, elastic flesh. Springy and chewy texture, with a sweet sea flavor when chewed. Usually presented steamed or braised to preserve its original taste.

Larger red shrimp with a natural red shell. The shrimp meat is soft and tender, with extremely high sweetness. The head usually contains rich shrimp roe, with a rich and delicious flavor.