Detailed Course Contents
12,000 JPY Course (9 Items)
ヌーベルシノワコース
Recommend
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
一口のお楽しみ アミューズブーシュ
Pre-appetizer dish
シェフセレクト特製季節冷菜の盛合せ
Assorted cold appetizers
| Menu Info | An assortment of cold appetizers. |
|---|
香港式パパイヤ蒸しスープ ～キノコの女王『絹笠茸』と共に～
Soup
| Menu Info | Soup dish prepared by seasoning broth, etc. with condiments. |
|---|---|
| Ingredients | Papaya, Mushroom |
過門香點心師による小籠包二種
Xiaolongbao (soup dumplings) 2kind(s)
| Menu Info | Soup with steamed dumplings filled with flavored ground meat etc. |
|---|---|
| Ingredients | Ground pork, Bamboo shoot, Shiitake |
| Cooking | Steam |
特大有頭海老のガーリック仕立て ～京都九条葱に熱油かけ～
Itamemono
| Menu Info | Dish prepared by stir-frying ingredients. |
|---|---|
| Ingredients | Head-on shrimp, Kujo leek |
希少 高知県産『土佐あかうし』のチンジャオロース ～京野菜と共にXO醤炒め～
Pepper steak
| Menu Info | Chinese dish of thinly-sliced meat and green peppers stir-fried with salt and oil. |
|---|---|
| Ingredients | Beef, Green pepper, Bamboo shoot |
| Cooking | Stir-fry |
和たまごの黄金炒飯 ～上海蟹味噌あんかけ～
Ankake fried rice
| Menu Info | Stir-fried rice and other ingredients topped with a thick seafood-based sauce |
|---|---|
| Ingredients | Crab, Chinese cabbage, Bamboo shoot, Carrot, Rice, Shrimp |
| Cooking | Stir-fry, With sticky sauce |
アーモンドミルクの杏仁豆腐 フルーツ添え
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 |
中国茶
Chinese Tea
- Types of drink: Soft Drinks
* 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)