Tsuru

The restaurant environment is very good, and we arranged a window seat. The set menu during restaurant week is quite cost-effective. American Express card can get 25% off sake and soft drinks (partial). I will come again next time!

Shanghai Food | High-quality and cost-effective Japanese food in a five-star hotel Everyone knows that I have always been average about Japanese food It is the kind that I can eat or not eat. But after coming to this restaurant, I suddenly became interested in Japanese food. I have to say that the products of five-star hotels are really good No matter from the environment, ingredients or taste, they are impeccable There are two sets in the store that I strongly recommend to everyone. They are delicious and cost-effective! ! ! ✅Store name→Tsuru Japanese Cuisine (Jing'an Shangri-La Hotel) 🔆Coordinates→2F, Jing'an Shangri-La Hotel, No. 1218, Yan'an Middle Road 🚘Transportation→Exit 8, Jing'an Temple Station, Metro Line 2/7 1️⃣Roast beef set💰198/set The set includes steamed egg, appetizer, salad, beef, rice, miso soup, pickles Fruits and desserts Although it is a set, the presentation is still very beautiful Rich variety, meat and vegetable combination, each taste is great, highly recommended~ 2️⃣Eel rice set💰228/set Eel + rice + steamed egg + appetizer + salad + pickles + miso soup +fruit + dessert Babies who like to eat eel can try this set The eel is very big and tender, with a rich sauce and paired with the rice at the bottom This taste is too heavenly We ate a lot of eel rice There are also many other a la carte dishes, all of which tasted great Selected sushi platter🍣Get a variety of delicious sushi at once✔️ I like this one very much, and it looks good in photos. If there are many people, I recommend you to order this. It is a blessing for those with difficulty in making choices

I still like their environment. In fact, eating Japanese food also requires a very high environment. The Japanese food in Shangri-La is also very authentic. We didn't order Sukiyaki this time.

There are 23 sets of meals, which is enough to last a month. Of course, the price is based on the ingredients and the number of dishes. You can eat very well at noon for a hundred yuan, and spend a thousand yuan to eat root food at night. The chef is very good at cooking and making with seasonal ingredients. In addition, many ceramics are very beautiful in the selection of utensils, which can be said to be a purposeful enjoyment. I chose a special beef hot pot banquet set, which usually requires reservation; there is also a set of wine and food. I like the Japanese lobster armor boil and Jinji fish. The ingredients are all gorgeous. Drink Japanese sencha and wait for the deliciousness. The appetizers vary from 3 to 5 dishes depending on the set meal. The high and low dishes are like the chef painting smoothly. The konjac shreds in small colorful butterflies add hand-ground peanuts to make the taste subtle and fragrant. In addition, the tofu is also sesame-flavored and particularly elastic, with a large sea urchin on top, which has a sweet taste. The wasabi is hand-ground very finely, and mushrooms and kelp are also used, which are light and delicious. The appetizers with wine are richer, with 5 dishes and different flavors. One of the water chestnuts is delicious, not hard and very glutinous, removing the bitterness, and the combination with shelled prawns is great. The steamed egg was very hot, and the tea bowl looked very delicate. There was a black bottom and red surface coaster underneath. The small wooden spoon scooped it up. The egg was soft and there were a lot of seafood inside. I liked it. The sashimi section was my favorite. Although it was not as eye-catching as a large bowl, the ingredients were good. There were toro, salmon, and lionfish among the tuna, and they were still served with hand-ground wasabi and Japanese soy sauce. It was delicious. The amount of 6-7 slices was just right and satisfied me. My friend's seemed to be a little more gorgeous and there were prawns without heads, which was really delicious. After the cold ones came, the boiled food was served. It was warm. My set had bamboo shoots, radish, and kelp rolls with salmon in the middle. The base was sweet, and the bamboo shoots were very crisp. The radish was the most delicious. It was soaked in the soup and had a sweet aftertaste. I don't know why the kelp processed by the chef was very delicious, and the layers of flavor penetrated. My friend had a white miso hot pot, with three big scallops and red bell peppers. The soup was not too much, but fresh. As the temperature increased, the soup became thicker. I was so drunk when I scraped off the last layer of juice with a spoon. While the waiter was preparing beef sukiyaki for me, I was eating the kinki fish my friend ordered. In the past, a single fish at a robatayaki specialty store would cost a lot of money. The kinki fish here is not small, but the cooking method is different. The outer layer of sauce is very thick, and there are basically no bones. The end connected to the fish skin has a gelatinous texture. The seafood mixed with vinegar is really good seafood. Abalone, prawns, etc. have a light sweet and sour taste, which awakens the taste buds. As the aroma of beef and onions wafts out, I know that a beef sukiyaki pot is about to be completed. The bottom is brushed with butter, and then put in the top-quality special beef with a patterned texture, a full 4 large pieces, and a vegetable and mushroom platter, and pour in the sukiyaki sauce. The sweet and non-greasy taste is just right. I like to eat onions, mushrooms and cabbage. The beef tastes great. Of course, I can eat a few more streets than the sukiyaki pot outside.

The second time I had lunch at Hejia, the set meal was still very cost-effective, and it took a lot of effort to finish the whole set. In terms of taste, the salad in the set meal was a bit salty, and there was too much tamagoyaki on the seafood dong noodles, which was a bit regrettable! Off topic: the deep-fried pork chop in the curry pork chop set meal was too old and hard to bite, what a pity! It is indeed not easy to operate under the epidemic control, but I still look forward to eating high-quality and delicious Japanese food. The service ladies are very enthusiastic!

The style of this Japanese restaurant follows the traditional Japanese style. The brown-red and natural colors make it particularly comfortable and tranquil. Azi has always liked Japanese food, but there are too few restaurants with fresh ingredients and authentic cooking methods. The chef here has obtained professional certification in Japan, and his qualifications are so senior that he can be regarded as a treasure of the hotel. This is a feast with color, fragrance and taste. Layer by layer, light first and then strong, first cooked and then cooked, first clear and then oily, to enjoy the deliciousness to the extreme. Exquisite, quiet and far-reaching luxury, probably this is the operator's unchanging mentality and attitude. Every dish is a work of art, and all sashimi is freshly airlifted to Shanghai. If you want to try more dishes at one time, you might as well order seasonal kaiseki cuisine, including appetizers, steamed eggs, sashimi, tempura, salad, beef, sushi, miso soup, rice and dessert.