Zheng Xian Hui Zhuan Shou Si Nei Hu Da Quan Lian Dian

Simply boiled or steamed edamame in pods, usually seasoned lightly with salt. The beans are crisp, sweet, and chewy. The beans need to be squeezed out of the pod, and the pods are not edible. It is a common appetizer.

Japanese thick rolled omelet, cut into cubes. It has a rich texture, moist and dense with an egg aroma. It is usually sweet, with the umami of dashi broth, and is a mild cold dish.

Mashed potatoes mixed with mayonnaise, with a creamy and smooth texture. It is usually refreshing, with a light milky and sweet flavor, suitable as an appetizer.

Marinated whelk with sauce, offering a particularly chewy and springy texture. Moderately salty and sweet, it usually has a rich soy sauce and seafood umami flavor, making it a popular appetizer.

Smoked salmon slices with a smoky aroma, paired with fresh and crisp raw onion slivers. The tender, oily salmon contrasts with the spicy and refreshing onion, creating a rich layering of flavors.

Whole peeled fresh sweet shrimp sashimi. The meat is crystal clear, with a soft and slippery texture. A rich natural sweetness is felt upon entering the mouth, full of oceanic freshness.

Japanese sliced cake, usually cheesecake. It has a dense and fluffy texture with a rich cheese aroma. Moderately sweet, it is a perfect dessert.

Japanese miso soup made from fish bones and scraps, with added tofu cubes. The broth is full of fish umami and the savory aroma of miso, warm and rich.

Japanese Chashu Pork Nigiri, with braised pork slices covering the sushi rice. The texture is tender, with a sweet and savory flavor from soy sauce and sugar.

Cooked Shrimp Nigiri, with cooked shrimp cut open and placed on sushi rice. The shrimp meat has a firm and springy texture, with a sweet flavor, and is one of the most classic sushi items.

Fresh tuna sashimi, presenting a deep red color. The meat has a lower fat content, with a tender and refreshing texture, and a unique iron-like sourness characteristic of tuna.

Seared Salmon Belly Nigiri. Using fatty salmon belly, lightly seared with a torch. The fat releases an aroma when heated, and the texture melts in your mouth.

Grilled Eel Nigiri. Eel is grilled with sauce, resulting in a soft and delicate texture. Paired with a rich, sweet and savory unagi sauce for a deep flavor.

Tuna Gunkan Maki. Sushi rice wrapped in nori seaweed, topped with chopped tuna or tuna paste. The texture is moist and soft, with the nori adding a crispy texture and aroma.

Salmon Nigiri. The orange-red flesh is rich in oil, with a smooth and plump texture. It has a rich, sweet flavor and is a very popular sushi item.

Tamagoyaki Nigiri. A slice of sweet thick omelet is placed on sushi rice, usually secured with a strip of nori. The sweetness of the egg complements the sourness of the sushi rice.

Shrimp and Asparagus Hand Roll. Nori seaweed rolled into a cone, filled with sushi rice, shrimp, asparagus, and mayonnaise. The texture is crisp and refreshing, with rich layers.

Smoked Salmon Nigiri. The salmon is cold-smoked, imparting a unique smoky wood aroma. The meat is tender, with a more concentrated flavor than regular raw salmon.