Detailed Course Contents
7,000 JPY Course (7 Items)
ふかひれ翡翠スープや伝助穴子、和牛と夏野菜の加哩煮など『Chinfa 椿花』
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Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 14:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 10:00 0 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜三種盛り合わせ
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
つるむらさきのふかひれ翡翠スープ 冬瓜と蟹肉のあしらい
Jade soup with Malabar spinach and shark fin, garnished with winter melon and crab meat
| Ingredients | Shark fin, Winter melon, Crab flakes |
|---|
あおり烏賊とクラゲの唐辛子炒め
Stir-fried squid and jellyfish with chili
| Ingredients | Bigfin reef squid, Jellyfish |
|---|---|
| Cooking | Stir-fry |
伝助穴子の黒酢ソースと花椒塩揚げ
Grilled anago with black vinegar sauce and fried with Sichuan pepper salt
| Ingredients | Conger eel |
|---|---|
| Flavor | Black vinegar, Sichuan pepper |
| Cooking | Deep-fry |
黒毛和牛と夏野菜のカレーソース
Black Wagyu beef and summer vegetables with curry sauce
| Ingredients | Japanese black wagyu, Seasonal vegetables |
|---|---|
| Flavor | Curry sauce |
白味噌香る豆乳冷麺 低温調理チキンをのせて
Soy milk cold noodles with white miso aroma topped with low-temperature cooked chicken
| Ingredients | Cold noodles (Korean style), Chicken, Soy milk |
|---|---|
| Flavor | White miso |
季節のフルーツのコンポート、杏露酒のゼリー寄せ
Seasonal fruit compote with apricot liqueur jelly
| Ingredients | Seasonal fruit |
|---|
* 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)