Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 1 business days in advance.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Menu Information
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|---|
| Ingredients | Shark fin |
Steamed gyoza
| Menu Info | Steamed dumplings filled with ground meat and vegetables, etc. |
|---|---|
| Ingredients | Dumpling wrappers, Shark fin |
| Cooking | Steam |
Xiaolongbao (soup dumplings)
| Menu Info | Soup with steamed dumplings filled with flavored ground meat etc. |
|---|---|
| Ingredients | Ground pork, Wheat flour |
| Cooking | Steam |
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 |
Other Chinese stir-fries
| Ingredients | Scallop |
|---|---|
| Cooking | Stir-fry |
Stir-fried shrimp in chili sauce
| Menu Info | Stir-fried shrimp mixed with a sauce prepared from Chinese chili bean sauce and ketchup, etc. |
|---|---|
| Ingredients | Shrimp |
| Flavor | Hot sauce, Mayonnaise |
| Cooking | Stir-fry |
Chinese noodles
| Ingredients | Chinese noodles, Shark fin |
|---|---|
| Cooking | Boil, Simmer |
Dessert
* 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)