Detailed Course Contents
7,000 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 23:00 - Time Limit: 120 Min
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Depending on store circumstances, reservations may be cancelled for late arrivals.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Assorted appetizers, 4 kinds
| Menu Info | Platter of 4 kinds of appetizers. |
|---|
Braised Whole Shark Fin with Bok Choy (approx. 65g)
Steamed Hokkaido Scallops with Black Bean Sauce
Large Prawns with Chili Sauce or Mayonnaise Sauce
Deep-fried crab claw
| Menu Info | Claw portion of the crab deep-fried. |
|---|---|
| Ingredients | Crab |
| Cooking | Deep-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 |
Our No.1 Popular Dish Lu Rou Fan (Braised Pork Rice)
Superior Soup with Crab Miso and Shark Fin
Sesame dumpling
| Menu Info | Chinese confection prepared by rice flour dough, etc., filled with rounded red bean paste, sprinkled with sesame seeds, then deep-fried. |
|---|---|
| Ingredients | Sesame, Red beans, Rice flour for dumplings |
| Cooking | Boil |
* 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)