COURSE MENU
Reservation-only; lunch and dinner are available as your choice of two chef-selected, full-course menus. The menu makes the most of fresh, seasonal ingredients, and thus changes monthly. Taste the turning of the seasons in these colorful dishes.
A 10% service charge will be added.
A wide variety of curated Shaoxing wines, wines, and Chinese teas are also available.
The photos are sample images.
Abalone, Fried rice,
Slow-cooked chicken broth
Cabbage shumai
(Steamed meatball dumpling)
Squid ink, Bamboo charcoal
Sweet and sour chilli fried shrimp,
Amazon cacao
Spanish mackerel, XO sauce,
Green onion, Cheung fun (Rice noodle roll),
Japanese pepper,
Zha cai (mustard plant pickled)
Shrimp with mayonnaise
Gyoza (Chinese dumpling)
Yellowtail, Daikon (Japanese radish)
Sea urchin, Scallop,
Kyoto red kintoki carrot, Cheek meat,
Cashew nut, Apple, Chinese rice wine,
Kombu kelp (Japanese seaweed)
Foie gras, Monaka(soft wafers), Figs
Baked sweet potate
Lamb rump, Black pepper sauce,
Milt, Burdock, Cacao
Chicken, Douchi
(Chinese fermented black beans),
Kumquat, Burdock
Chashao (Roast pork) pie
Double cooked pork
Pacific saury, Grilled eggplant,
Chicken, Myoga (Japanese ginger)
Shiitake mushroom, Turnip,
Mushroom, Japanese pepper,
Maitake mushroom
Pike conger, Jīn sha (Spycy powder),
Cheese, Foie gras
Shanghai crab, Turnip, Snow crab,
Oyster, Noodles, Lily bulb
Sweet and sour pork
Apricot tea, Macaron, Strawberry,
Almond jelly, Nougat grasse