This is how we came to try the wonderful lobster medallions, prepared without a sauce but with a wonderful, salty crust. The soft-shell crabs with black bean sauce were a little disappointing because the coating, although crisp, was too thick. The Peking duck was delectable, as was the saut ed snow pea tips in a sheer, tongue-tingling concoction called XO sauce. The beef tenderloin in a black-pepper sauce was tender and flavorful. The saut ed Shanghai-style rice cake, which resembled sliced scallops, in a dark sauce with shrimp, shredded pork, and scallions was springy and tasty when it was hot but grew heavy as the dish cooled.
Desserts are almost nonexistent apart from a lukewarm red-bean soup and various fruit and sherbets.
Besides the great food, the service is very good and the prices very reasonable. Wheelchair access easy. American Express, MasterCard, Visa. I was testing her, of course. I knew that Sagami had been drawing Philadelphians to Collingswood since the seventies.