Yuanshan Grand Hotel - Songhe Restaurant

Premium A5 Wagyu fillet from Miyazaki Prefecture, Japan. Fillet is the most tender cut of beef, with very low fat content, but the A5 grade imbues it with rich marbling. It melts in your mouth like butter, with sweet, succulent juices.

Japanese Miyazaki A5 Wagyu New York cut, with even and rich marbling. The meat is firm with a pleasant chew, featuring fat along the edges, and offers a rich aroma when grilled.

Australian High-Quality Wagyu Rib Eye Steak, with a marbling grade of 9+. The rib eye is rich in fat with a distinct fat cap, resulting in a tender, juicy texture that is excellent when charcoal-grilled.

U.S. Snake River Farms Gold Grade Wagyu short rib. Short rib is rich in fat and connective tissue, resulting in a crispy, tender texture and intense beef flavor after cooking.

A classic surf and turf combination, featuring tender U.S. Prime fillet mignon and sweet, succulent king prawns. Enjoy the delicate texture of beef and the fresh flavor of seafood at once.

Aged rib eye steak from U.S. Cedar River Farms. The aging process concentrates the beef's flavor and enhances tenderness. A generous portion, perfect for those who love a hearty steak.

Roasted U.S. fillet steak, served with a luxurious red wine black truffle sauce. The fillet is lean and tender, and the sauce's sweet and sour notes, along with the truffle's unique aroma, elevate the overall complexity.

The 'Top Cap' steak is the prime cut from the rib eye, rare and highly sought after. It boasts excellent marbling and tenderness, combining the rich flavor of rib eye with the tenderness of fillet.

U.S. Cedar River Farms New York Steak, known for its firm and elastic texture. Typically features a layer of fat along the edge, which becomes wonderfully fragrant and flavorful when grilled. Intense beef flavor.

Boneless short rib is cooked sous-vide at a low temperature to maintain extreme tenderness and juiciness. Served with a rich red wine sauce for a mellow flavor.

A smaller portion of aged rib eye steak, still retaining rich marbling and aroma. The aging process makes the meat more tender and flavorful.

Fresh whole Boston live lobster, with plump, springy, and sweet meat. Choose between cheesy gratin, butter sauté, or light poaching according to your preference.

A generous charcoal-grilled seafood platter including prawns, fish, scallops, and squid. Served with a pan-seared lemon balsamic sauce, the slight acidity enhances the seafood's natural sweetness.

Selected root island prawns are pan-fried, resulting in firm and sweet meat. Served with a rich creamy lobster sauce, full of oceanic flavor.

Pan-fried Grouper, with delicate and springy fish meat. Served with luxurious sea urchin sauce and caviar, adding rich oceanic flavor and complexity.

Selected Iberian pork top cap (the 'coppa' cut), rich in fat and possessing a unique acorn-fed flavor. Its tenderness rivals that of beef, further enhanced by the red wine sauce.

Tender lamb chops coated with Provence herbs and roasted, offering a captivating aroma. Served with brandy sauce to balance the lamb's richness, leaving a tender and juicy texture.

A bone-in tomahawk pork chop, generously portioned. Roasted to lock in juices, the meat is thick and succulent. Served with porcini sauce, adding a forest mushroom aroma.

Whole spring chicken roasted to crispy skin and tender meat. Served with a special cinnamon apple sauce, the fruit and spice flavors complement the chicken beautifully.

Crispy-skinned, pan-seared aged duck breast, with a tender and juicy interior. Served with red wine fig sauce, its sweet and sour flavor perfectly complements the duck's richness.