• We carefully select the finest ingredients directly from their origins, featuring seasonal delicacies from around the world. Yingju showcases the refined style of Japanese cuisine and embodies the ultimate seasonal flavors.
• Chef Ong Ho-yin and his team meticulously crafted and blended unexpected visual, gustatory, and aesthetic ideas to present the most authentic seasonal flavors.
• "Yingju" uses seasonal seafood, seasonal ingredients, and premium Wagyu beef to prepare a variety of Japanese dishes on the spot, allowing you to enjoy an authentic Japanese feast!

The content of this product is provided by machine translation and may not
reflect the actual information, please take this into consideration before
booking.

- Solution Introduction -

"Yingju" Japanese-style seasonal weekend all-you-can-
eat

• Enjoy unlimited seasonal delicacies every Saturday and Sunday!
• "Yingju" uses seasonal seafood, seasonal ingredients, and premium Wagyu beef to prepare a variety of Japanese dishes on the spot, allowing you to enjoy an authentic Japanese feast!
• Each customer can also choose from a choice of wild mushroom and mayonnaise lobster, American Wagyu beef sukiyaki, or teppanyaki razor clams with crab roe miso sauce, for a rich and satisfying taste experience.

Suggested menu:

Appetizer:

• Boiled Abalone
• Flaming Skipjack
• Jade snails cooked in Japanese-style sauce
• Wasabi Octopus
• Chestnut Pomegranate Salad
• Potato Oil Rolls

Chawanmushi/Soup:

• Seafood chawanmushi
• Pork and taro miso soup
• Seasonal wild mushroom clay pot soup

Sashimi platter:

• Tuna
• salmon
• amberjack
• Octopus
• Sweet shrimp

Sushi platter:

• eel sushi
• Flaming Salmon Sushi
• Spicy Tuna Belly Sushi
• Crab meat hand roll
• Japanese-style beef rolls
• California roll

Fried food:

• Shrimp Tempura
• Soft-shell crab tempura
• Gillette minced pork patties
• Takoyaki
• Seaweed Cheese Mochi
• Pumpkin Bread

Robatayaki:

• Minced chicken skewers
• Denraku Miso Beef Skewers
• Sesame Chicken Wings
• Grilled pork skewers
• Mentaiko Squid Skewers
• Yuzu miso scallop skewers
• Grilled Chicken Skewers with Scallions
• King oyster mushroom skewers
• Wasabi Tamagoyaki

Autumn/Winter Delicacies (one serving per person, choose one):

• American Wagyu Sukiyaki
• Grilled razor clams with crab roe miso sauce
• Wild mushroom and mayonnaise braised lobster

Teppanyaki:

• Angus sirloin beef
• Free-range chicken cutlet with grapefruit juice
• Muzhiya Braised Australian Pork Fillet
• Sake-boiled clams
• Squid and Hiroshima Oysters
• Japanese-style fruit juice salmon

Rice dishes / Noodle dishes:

• Spicy Chicken Dan Dan Ramen
• Pork and Vegetable Rice Pot
• Teppanyaki eel fried rice
• American Beef and Wild Mushroom Soup Udon
• Conch Oil Fish Paste Rice
• Wild Mushroom Vegetarian Meat Buckwheat Noodle Soup

Dessert:

• Hokkaido Red Bean Pudding
• Maple Cheesecake
• Three-color meatballs
• Chestnut Mont Blanc
• Japanese-style ice cream (black sesame/matcha/tofu)
• Naruto Kintoki Sweet Potato Cake

Beverages:

• Cola
• Sprite
• Fanta Orange Juice
• Watermelon juice
• Orange juice
• Apple juice

**The images and menus above are for reference only. Food items may vary
depending on availability and season, and will be subject to availability on
the day without prior notice. Refunds and cancellations are not permitted.

The monthly theme may be adjusted based on the hotel's actual availability and
cannot be cancelled due to changes in theme or ingredients.

- Instructions for Use -

• Date of Use: Please enter on the designated date.
• Service hours: Saturdays and Sundays, buffet lunch: 12:00 – 14:30
• Address: No. 1091, 1st Floor, Estrada do Istmo, Cotai, Macau
• How to get there: Free shuttle buses are available from both the airport and Gongbei Port to Studio City. For detailed bus schedules, please refer to https://www.studiocity-macau.com/tc/contact-us.html#shuttlebus

- Redemption Method -

• Presentation of voucher: Please present your electronic voucher or a printed copy and provide the valid identification document shown on the voucher to verify your identity.