Chinese Dining Kain

Marinated in Shaoxing wine with orange, dried mandarin peel, and lemon

Steamed shirasu mixed with homemade spicy oil. Please enjoy it on the baguette.

Crispy fried oysters coated in a sweet and spicy Sichuan chili sauce.

Fried with a filling made of chicken thigh and ground pork flavored with curry cheese, wrapped in a chewy coating.

Ground shrimp, cheese, and large shrimp are placed on bread and deep-fried until crispy. Please enjoy it with the egg chili sauce.

Shanghai cuisine stewed over high heat with Jinhua ham

A dish made by wrapping soft meatballs in sticky rice and steaming them.

A dish of crispy fried firefly squid generously mixed with cilantro and fried onions.

Spring roll made with the head, bones, and internal organs of young sweetfish

Low-temperature cooked Satsuma pure chicken breast with black vinegar and chili oil sauce

Crispy jellyfish marinated in a sweet vinegar made with seasonal fresh citrus (from mid-April to May, Hyuganatsu citrus is used)

Pickles made with seasonal vegetables fermented with chili peppers, lemon, and others (such as turnip, spring cabbage, and nagaimo)

Topped with green onion sauce

Pork shabu meat with delicious spicy creamy garlic sauce

Coriander and onion slices seasoned with crispy soy sauce

Sashimi of seasonal fresh fish with condiments and Chinese-style sashimi soy sauce flavored with peanut oil

Low-temperature cooked Akagi beef tataki with spicy Sichuan sauce

An assortment of 5 types of appetizers. Reservations must be made by the day before. From 2,000 yen per person for 2 people.

Experience a sensation with the first bite, as the flavors of truffle, mushroom, fermented butter, and a hint of garlic spread in your mouth.

Be careful of the hot soup inside

Larger dumplings that are steamed and then grilled

Wrapped with seasonal ingredients. The early summer spring roll features 'Mackerel and Plum Spring Roll' with homemade plum and bonito sweet bean paste flavor. Enjoy the aroma of shiso leaves and the texture of nagaimo yam as an accent.

Fusion of Chinese spicy sauce and creamy shellfish Americane

Goes well with any dish

Rich flavor with truffle added to soy sauce white soup

Both braised and steak are available in half size. The price is 3850 yen.

Shark fin soup with plenty of crab roe from Shanghai

A luxurious shrimp chili with umami, richness, and aroma, featuring Shanghai crab miso.

A dish of shrimp coated in a fluffy batter mixed with mayonnaise and Grand Marnier.

Stir-fried Matsukasa squid with perilla and tarako

Sichuan-style Sweet and Spicy Stir-fry

Crispy fried river shrimp with a mix of Sichuan green pepper and Japanese pepper salt

Specialty. A traditional dish from Shanghai and Yangzhou made with great care and effort. A gentle taste and an emotional texture. In summer, it is finished as a meatball soup with a rich broth made with plenty of eel.

Stir-fried chicken neck meat with a soy sauce flavor sauce simmered with aromatic vegetables

Sweet and spicy stir-fry with a strong aroma of Sichuan chili

Domestic Yagen Nankotsu coated with chili and Sichuan pepper

Crispy Youlin Chicken

Domestic pork tenderloin fried with black vinegar flavor and pink grapefruit taste

Authentic Sichuan Style

Melt-in-your-mouth Akagi beef and seasonal vegetables

Aroma of black pepper and garlic

Representative Spicy Stew from Sichuan

Exquisite

Meatless, simmered Mapo Tofu with dried shrimp broth

With dried meat, quickly sautéed with garlic

Rich flavor of eggs fried in oil, stewed in white broth and oyster sauce

Noodles that are numbing and addictive

Rich sesame and homemade chili oil Dan Dan noodles. *Spiciness can be adjusted.

(Spicy sauce and octopus) (Shrimp and lettuce) (Black vinegar, pork belly, fried onion) (Lemon, black pepper, low-temperature chicken breast)

Authentic almond flavor extracted from the kernel inside the apricot seed

Bitter caramel with a mature flavor of Shaoxing wine

Chewy

Salted custard that overflows from the inside