Detailed Course Contents
5,000 JPY Course (10 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 22:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 3 to 65 guests only.
Menu Information
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Simmered shark fin in soy sauce
| Menu Info | A simmered dish of shark fin seasoned with soy sauce. |
|---|---|
| Ingredients | Shark fin |
| Flavor | Soy sauce |
| Cooking | Stew |
Shrimp steamed with garlic
| Ingredients | Garlic, Japanese tiger prawn |
|---|---|
| Cooking | Steam |
Stir-fried beef with XO sauce
| Menu Info | Beef and other ingredients stir fried with XO sauce. |
|---|---|
| Ingredients | Beef |
| Flavor | XO sauce |
| Cooking | Stir-fry |
Peking Duck
| Menu Info | Chinese dish from Beijing made with a whole duck prepared and roasted. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Peking duck, Wheat flour |
| Cooking | Bake/Roast |
Stir-fried seasonal vegetables
| Menu Info | Seasonal vegetables stir-fried in a frying pan with a small amount of oil. |
|---|---|
| Ingredients | Seasonal vegetables |
| Cooking | Stir-fry |
Other Dim Sum
Other Dim Sum
Yang chow fried rice
| Menu Info | A dish of rice mixed with various finely chopped food ingredients and stir-fried together. |
|---|---|
| Ingredients | Rice, Hen's egg |
| Cooking | Stir-fry |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Highball / Shochu Highball, Sour / Shochu (Distilled spirits) / Plum Wine / Fruit Liqueur / Cocktails / Wine / 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)