Laika Chinese Restaurant

Serves one to two people

A delicate spring roll harmoniously combining the flavors of shark fin and shrimp

You can order more than 2 pieces

Enjoy the rich crab roe by soaking live Yangcheng Lake Shanghai crabs in high-alcohol white liquor and marinating them in an original soy sauce base made with Shaoxing wine. Available from mid-October to late December. Please make a reservation one week in advance.

Males are served as white roe, and females as crab paste. A signature dish of the fall season, we bring live Shanghai crabs to your table in a crab basket. Even first-time diners can enjoy this with confidence. Our staff will prepare the crabs for you, making them easy to eat. [Mid-October to late December]

(Reservation in advance is required) 'Yoshihina Abalone' refers to abalone from Yoshihama in Iwate Prefecture. The 'Ami Abalone' from Aomori Prefecture, this 'Yoshihina Abalone', and the 'Oma Abalone' from Oma in Aomori Prefecture are said to be the 'three great abalones'. The high-quality dried abalone produced in Japan, both in terms of quality and manufacturing technology, is of the highest grade.

Thick fibers with a good texture of shark fin

Uses the pectoral fin of the mako shark

Shark Fin Stew Rice is also available.

Shark Fin Sauce Rice is also available.

A famous Sichuan dish named because it makes your mouth water every time you think of it.

4 types, 2 pieces each

A traditional Beijing dish where the skin of roasted duck is wrapped in duck pancakes (crepe-style dough) with green onions, cucumber, and homemade sweet bean sauce based on Hatcho miso.

Using tender and sweet brand beef from Gifu Prefecture

Using traditional Chinese rice wine, it has a gentle sweetness, depth, and rich finish.

Molt shrimp that can be eaten with the shell in a rich chili sauce

Tossed in a special mayonnaise sauce with a crispy coating

Hong Kong style peeled shrimp that can be eaten with the shell

A traditional simple egg dish from the Canton region

Using premium ingredients such as Jinhua ham, dried scallops, and shrimp roe

Soft-shell crabs that can be eaten whole in Hong Kong style

Hot and crispy ankake okoge made with shrimp and seasonal seafood

Using high-quality Sichuan Huajiao pepper for numbing and fragrant Sansho pepper

A classic Chinese dish quickly stir-fried over high heat

A popular dish so well-known that it could be the signature menu item of a dedicated Tantan Noodles specialty shop.

The aroma of roasted black sesame and a hint of bitterness make it delicious

Enjoy the aroma and rich flavor using the finest Turkish golden sesame.

Uses Sichuan green pepper with a refreshing citrus aroma and numbing sensation

Born from the owner's chef's meal, Nagoya style

The aroma of roasted black sesame and a hint of bitterness make it delicious

High-quality flower pepper from Sichuan, characterized by a strong numbing sensation essential in Sichuan cuisine.

Super spicy Dan Dan noodles for enthusiasts made with high-quality chili habanero

Noodles with a chewy texture served in a sauce-less mixed noodle style

The sour and spicy flavor is addictive

Fried rice made with XO (a premium sauce made from dried scallops and Jinhua ham, among other ingredients)

Fried rice with plenty of seafood and seasonal vegetables in a thick sauce

Official almond tofu blended with two types of almond seeds (Bai Xing and Nan Xing)