Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Spicy chicken
Menu Info | Boiled chicken sliced, topped with spices and condiments and served with a spicy sauce. |
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Ingredients | Chicken |
Flavor | Chinese chili bean sauce, Sesame oil, Red pepper, Chicken bone broth |
Cooking | Boil |
Peking Duck
Menu Info | Chinese dish from Beijing made with a whole duck prepared and roasted. |
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Ingredients | Cucumber, Scallion/Green onion/Leek, Peking duck, Wheat flour |
Cooking | Bake/Roast |
Sichuan-style eggplant stir-fry
Ingredients | Eggplant |
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Cooking | Stir-fry |
Stir-fried bok choy
Ingredients | Bok choy |
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Cooking | Stir-fry |
Seafood dishes
Spicy tofu and ground meat
Menu Info | Diced tofu stir-fried with ground meat and doubanjang (chili bean sauce), etc., lightly cooked in thinned potato starch and seasonings. |
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Ingredients | Ground pork, Tofu, Potato starch |
Flavor | Chinese chili bean sauce, Sesame oil |
Cooking | Stir-fry |
Fried rice
Menu Info | Rice stir fried with other various ingredients. |
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Ingredients | Rice |
Flavor | Cooking oil |
Cooking | Steam, Stir-fry |
Almond jelly
Menu Info | A Chinese dessert prepared by adding sugar and gelatin into powdered apricot seeds or almond powder, then chilled to harden. |
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Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
Cooking | Harden/Congeal |
All-You-Can-Drink
All-You-Can-Drink
Beer / Shochu Highball, Sour / Soft Drinks / Other Alcoholic Beverages
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)