Detailed Course Contents
8,000 JPY Course
羽衣中華コース
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜三種盛
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|---|
| Ingredients | Abalone, Jellyfish, Century egg |
羽衣湯包子
Xiaolongbao (soup dumplings)
| Menu Info | Soup with steamed dumplings filled with flavored ground meat etc. |
|---|---|
| Ingredients | Ground pork, Bamboo shoot, Shiitake |
| Cooking | Steam |
焼餃子
Gyoza
| Ingredients | Ground pork, Ground beef, Dumpling wrappers |
|---|---|
| Cooking | Bake/Roast |
カニクリームスープ
Soup
| Ingredients | Crab |
|---|
フカヒレ姿煮
Simmered shark fin
| Ingredients | Shark fin |
|---|---|
| Cooking | Stew |
霜降り牛ロース肉の大餅
The main dish of the first course
| Ingredients | Beef loin |
|---|
貝柱のチャーハン
Fried rice
| Menu Info | Rice stir fried with other various ingredients. |
|---|---|
| Ingredients | Rice |
| Flavor | Cooking oil |
| Cooking | Steam, Stir-fry |
フルーツ杏仁豆腐
Almond jelly
| Menu Info | A Chinese dessert prepared by adding sugar and gelatin into powdered apricot seeds or almond powder, then chilled to harden. |
|---|---|
| Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
| Cooking | Harden/Congeal |
* 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)