Zheng Xian Hui Zhuan Shou Si - Nei Hu Jia Le Fu Dian

This is a gunkan maki sushi, topped with rich crab paste and sweet shredded crab meat. It combines the essence of two types of crab, full of seafood flavor. · Moist and dense texture, rich crab paste, tender crab meat. · Recommended to eat in one bite to enjoy the full seafood flavor.

Fresh bay scallops are pan-seared and placed on vinegared rice. The scallop meat is sweet and has a grilled aroma. · Tender and juicy scallop meat, with a slight char. · Suitable for diners who prefer cooked sushi or shellfish.

Hand roll sushi combining salmon meat and salmon roe, wrapped in crispy seaweed. It's called 'parent and child' because both salmon and its roe are used. · Tender salmon meat, salmon roe bursts in the mouth with savory juice, rich in texture. · Hand rolls should be eaten as soon as possible after being served to prevent the seaweed from becoming soggy.

Hand roll sushi wrapped with a whole crispy fried shrimp, served with shredded lettuce and seaweed. This item is available at limited stores. · Crispy on the outside, tender on the inside fried shrimp with refreshing lettuce, crispy and not greasy. · Recommended to eat while hot to enjoy the best texture of the fried shrimp.

Simple and refreshing thin roll sushi, using only fresh cucumber as filling. A classic palate cleanser in sushi. · Crisp and refreshing texture, light flavor. · Suitable as a palate cleanser or a vegetarian option.

Classic hand roll flavor, wrapped with cooked shrimp, lettuce, and mayonnaise. The aroma of seaweed and the sweetness of shrimp are a perfect match. · Crisp and refreshing texture, firm shrimp meat. · A highly popular introductory sushi for everyone.

Uramaki sushi fully covered with orange-red shrimp roe, usually filled with cucumber or tamagoyaki. Visually appealing and vibrant. · Shrimp roe provides a granular texture and slight saltiness, sushi rice is soft and sticky. · Every bite offers the sensation of shrimp roe popping in your mouth.

Hand roll sushi with blanched asparagus as the main ingredient, served with lettuce and salad dressing. A refreshing dish that emphasizes the original flavor of vegetables. · Tender and juicy asparagus, with a crisp texture. · Suitable for diners who love vegetables or light flavors.

Gunkan maki sushi topped with sea urchin. Sea urchin is a high-end sushi ingredient, presenting a golden hue. · Creamy smooth texture, rich sweet flavor, with a unique oceanic aroma. · Recommended to eat without sauce or with only a little soy sauce to avoid overpowering the sea urchin's freshness.

Creative flavored hand roll, using smoked salmon with a special white sauce. Combines Western flavors with the Japanese hand roll format. · Smoked salmon has a smoky aroma, the white sauce is rich and smooth, with a complex texture. · Suitable for those who love rich flavors or creative sushi.

This is a Japanese cheesecake. Usually enjoyed as a dessert after a sushi meal. · Dense and moist texture, with a rich milky and cheesy flavor. · Recommended to eat at the end of the meal as a perfect conclusion.

Classic cooked shrimp nigiri sushi. The cooked fresh shrimp is sliced and placed on top of vinegared rice. · Firm and elastic shrimp meat, with a sweet flavor. · One of the most representative sushi, enjoyed by all ages.

Japanese Chashu Pork Sushi. Braised, flavorful pork slices are placed on top of sushi rice, usually garnished with scallions. · Tender meat, with a savory-sweet soy sauce aroma and richness of fat. · Suitable for diners who don't eat raw food or prefer meat dishes.

Miso soup made from fish bones and meat, with tofu and scallions. The broth is full of seafood essence. · Rich and delicious flavor, with the savory aroma of miso and the sweetness of fish. · A piping hot soup, perfect for warming up with cold sushi.

Red Meat Tuna Sashimi. Cut into cubes, can be eaten directly or as a snack with drinks. · Tender meat, moderate fat content, refreshing taste. · Recommended to dip lightly in soy sauce and wasabi.

Seared Salmon Belly Sushi. Made with the fattiest part of the salmon belly, seared with a torch on the surface. · Melts in your mouth, with a rich aroma of fat and a hint of char. · This is a top choice for diners who love high-fat fish.

Unagi Kabayaki Sushi. Eel is grilled with sauce, resulting in a balanced sweet and savory flavor. · Delicate and tender fish, almost melts in your mouth, with a rich sauce. · Eel is rich in nutrients and a good choice for replenishing energy.

Classic salmon nigiri sushi. Orange-red fish with white streaks of fat. · Soft and smooth texture, rich in sweet fat. · One of the most popular items in modern sushi restaurants.

Tuna Gunkan Maki Sushi. Chopped tuna (negitoro) is piled on sushi rice, wrapped with seaweed. · Moist and dense texture, the contrast between the tuna paste and the crispness of the seaweed. · Softer and smoother to eat than a whole slice of sashimi.

Smoked Salmon Sushi. Smoked salmon slices with a unique flavor. · Soft texture, with a distinct smoky wood aroma and slight saltiness. · Compared to raw salmon, the flavor is more mature and rich.

Japanese thick omelet sushi. Layers of pan-fried egg are placed on vinegared rice, usually secured with a strip of seaweed. · Soft and slightly sweet texture, with an egg aroma, similar to cake. · Loved by children and diners who prefer sweet flavors.

Hand roll sushi combining fresh shrimp and asparagus. A refreshing combination of land and sea ingredients. · Sweet shrimp, crisp and juicy asparagus, rich in texture. · A healthy and refreshing light meal option.