京華樓 本館

Kyokarou Honkan

  • Credit Card
  • Private Room
  • Non-Smoking
  • English Menu
  • Szechwan,Toshomen (Hand-cut Chinese Noodles),Dan Dan Noodles (Spicy Sesame Ramen)
  • Lunch 990 JPY Dinner 3,000 JPY
  • 045-211-2866 (+81-45-211-2866)
  • Monday - Friday 11:30 - 21:30(L.O.21:15) Saturday & Sunday & Holiday 11:00 - 21:30(L.O.21:15)
  • Yokohama China Town(Kanagawa)
    JR Negishi Line Ishikawacho Station North Exit 6-minute walk

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本場の四川麻婆豆腐 ★★★/☆☆

Spicy tofu and ground meat

Take-out Available
  • Ingredients: Tofu, Ground beef
  • Flavor: Red pepper, Sichuan pepper, Ginger, Garlic, Spices: Others
  • Cooking: Stir-fry

tax included

魚の青山椒麻辣煮込み ★☆☆☆☆

Other simmered fish

  • Ingredients: White flesh fish, Bean sprouts
  • Flavor: Spices, Sichuan pepper
  • Cooking: Simmer

tax included

若鶏の四川風唐辛子香味炒め ★★★/☆☆

Extra spicy stir-fried chicken and Sichuan chili peppers

Take-out Available
  • Ingredients: Chicken
  • Flavor: Red pepper
  • Cooking: Stir-fry

tax included

四川タンタン刀削麺 ★★

Chinese knife-cut noodles

  • Ingredients: Pork, Bok choy, Scallion/Green onion/Leek, Coriander, Ginger, Garlic, Sesame, Knife-cut noodles
  • Flavor: Red pepper, Sichuan pepper, Ginger, Garlic, Mala sauce
  • Cooking: Boil

tax included

*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 may vary.

* 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)

Information

Hours

Monday - Friday 11:30 - 21:30(L.O.21:15)
Saturday & Sunday & Holiday 11:00 - 21:30(L.O.21:15)

Close

Open everyday

Average price

Lunch: 990 JPY
Dinner: 3,000 JPY

Service Offer

  • English menu available
  • Traditional Chinese menu available
  • Chinese speaking staff available
  • All you can drink menu

You can check the restaurant information in the phone.

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