Hua Cai Lou Lumine Shinjuku Filiale

Steamed buns filled with seasoned pork and soup, wrapped in a chewy dough. The moment you bite into it, the soup bursts out. You can enjoy it with vinegar, soy sauce, and ginger as per your preference.

This Mapo Tofu features a spiciness based on two types of Doubanjiang, a rich sweetness from Tianmianjiang, and the numbing sensation of Sichuan peppercorns that will keep you coming back for more. Small plate 770 yen

This dish features steamed chicken breast shredded into stick shapes and topped with a rich white sesame sauce. Small plate 750 yen

A dish made with steamed chicken breast topped with a soy sauce-based spicy sauce blended with doubanjiang, Sichuan pepper oil, and chili oil. The Chinese name is 'Kou Shui Ji'. 'Kou Shui' means 'saliva', which is why it is called 'Yodare Chicken' in Japan. Small plate 750 yen

A dish featuring boiled pork belly and seven types of vegetables, topped with two sauces: a soy sauce-based spicy sauce and a white sesame sauce. The pork is served warm.

A dish made by wrapping a filling of pork, bamboo shoots, dried shiitake mushrooms, and wood ear mushrooms in spring roll wrappers and frying them until crispy. You can enjoy it with vinegar, soy sauce, or mustard according to your preference.

Fried dumplings wrapped in thick, chewy skin with a homemade filling. Enjoy with vinegar, soy sauce, or chili oil as per your preference.

Steamed buns filled with seasoned pork and soup, wrapped in a chewy dough. The moment you bite into them, the soup bursts out. You can enjoy them with vinegar, soy sauce, and ginger as per your preference.

Boiled dumplings are served with 'white sesame sauce' or 'soup style'.

This dish features fried chicken thigh placed on top of a salad, drizzled with a sweet and sour soy sauce that includes chopped green onions. Small plate 780 yen

This is a Mapo Tofu that features a spiciness based on two types of Doubanjiang, a rich sweetness from Tianmianjiang, and a numbing sensation from Sichuan pepper that is addictive. Small plate 780 yen.

A recommended dish by the manager! This dish features shrimp and seasonal vegetables, seasoned with homemade soup and salt, quickly stir-fried. Small plate 960 yen

Popular among women♪ This is a scrambled egg dish using tomatoes, cherry tomatoes, and homemade semi-dried tomatoes. Small plate 750 yen

A classic Chinese dish stir-fried with thinly sliced beef, bell peppers, red and yellow paprika, onions, and bamboo shoots in oyster sauce! Small plate 860 yen

A recommended dish where the mellow acidity of black vinegar intertwines with the ingredients! Small plate 880 yen

This dish is quickly stir-fried with pork belly, asparagus, wood ear mushrooms, and eggs over high heat, coated with the umami of oyster sauce. Small plate 800 yen

Deep-fried shrimp and green onions simmered in chili sauce, a classic dish of Chinese cuisine that is sure to please! Small plate 980 yen

This is the pride of Huacai Tower, where you can enjoy the sweetness of white sesame, the spiciness of chili oil, and the umami of meat sauce!

Uses pork belly and aims for a daily vegetable intake target of 350g. It is a salty soup.

A noodle dish with a soy sauce base, enhanced with the sourness of black vinegar and the spiciness of chili oil. It includes steamed chicken, pork, bamboo shoots, wood ear mushrooms, tofu, and fresh yuba. This dish is perfect for cold winters and is also something you crave in hot summers!

A noodle dish with plenty of ingredients including shrimp, squid, pork, quail eggs, bamboo shoots, wood ear mushrooms, napa cabbage, red daikon, shimeji mushrooms, carrots, and komatsuna. It features a rich soy sauce flavored broth.

A special dish from Kasanarou, featuring noodles lightly stir-fried with plenty of ingredients, coated in hot sauce!

This is a hearty stir-fried noodle dish topped with stir-fried beef, onions, red and yellow bell peppers, green peppers, and bamboo shoots in a sweet and sour sauce!

This is a mild and flavorful Mapo rice bowl! If you prefer a spicy Mapo rice bowl, you can upgrade to the Sichuan style for an additional 110 yen.

This is a Chinese rice bowl with a soy sauce base, using shrimp, squid, pork, quail eggs, Chinese cabbage, red daikon, shimeji mushrooms, carrots, komatsuna, bamboo shoots, and wood ear mushrooms.