Minami Aoyama Essence

An assortment of 6 types of cold dishes that are Chinese classics and seasonal recommended appetizers using seasonal ingredients.

A small portion salad topped with fried onion chips and brown rice.

Spicy stewed chicken feet (also known as momo) quickly simmered in XO sauce and fermented chili peppers until tender, creating an addictive flavor!

Softly prepared octopus topped with a sauce of green onions and flower pepper.

Premium Yashio Salmon, organically raised in the clear streams of Oku-Nikko in Tochigi Prefecture, is cooked to a perfect doneness and served with a Chinese style tartare sauce.

Crispy roast meat, a dish from Cantonese cuisine. Pork belly with skin is boiled whole, seasoned, dried, and then finished in a high-temperature oven until the skin becomes crispy.

Using the unique natural yeast 'Old Noodle' from Chinese cuisine, these dumplings are wrapped in extremely thin skin and filled with juicy stuffing made from Iwate Prefecture's Shirogane pork, which is ground by ourselves. To enjoy the texture of the ultra-thin skin, they are wrapped after the order is placed and served steaming hot.

Hong Kong style wontons filled with a mixture of hand-cut and hand-kneaded pork and prawns, taught by a chef from Hong Kong. Served with a soy-based sauce made from shredded scallions, ginger, and broth from aromatic vegetable roots.

Grilled chive dumplings filled with stir-fried chives, shrimp, and pork, pan-fried until both sides are crispy. Enjoy with Hong Kong style chili paste.

Seafood Shumai is a large and juicy dumpling made by grinding pork shoulder three times to create a sticky texture, then mixing in seafood such as shrimp, scallops, and dried scallops along with glass noodles and onions.

Spring rolls filled with pork, bamboo shoots from Utsunomiya Wakutake Farm, and dried shiitake mushrooms from Yoshimura Farm, seasoned with plenty of flavor from dried shrimp and oyster sauce, and fried until crispy.

Stir-fried seasonal vegetables from our own farm located in Ashikaga City, Tochigi Prefecture, using your choice of Chinese seasonings. Options include: salt, garlic salt, oyster sauce, XO sauce, fermented tofu, shrimp paste, doubanjiang, and salted fish.

Sichuan-style Mapo Tofu pot made with domestically produced firm tofu, finished with homemade chili oil and seasonings. It is a very popular Mapo Tofu served bubbling hot in a clay pot. This dish was also featured in the past on 'Chubo Desu yo!'

Clay pot dish with salted fish (Ham Yu), which is fish that has been salted, dried, and fermented, simmered with chicken and tofu, offering a rich flavor and deep taste that is irresistible for those who love it.

Fried tofu and roasted pork belly cooked in Chiu Chow sauce, a type of miso from the Guangdong region, is a local dish.

Today's Example Soup is a traditional Cantonese soup made by slowly simmering pork belly cartilage and vegetables from our own farm, combined with seasonal medicinal ingredients to extract flavor and health benefits.

A spicy hot and sour soup made with a base of broth steamed for 8 hours, combined with several types of mushrooms, pressed tofu, tomatoes, green onions, and finished with plenty of pepper and our original blend of vinegar.

This is our specialty medicinal soup made by steaming for 8 hours a rich broth (Shonton) with Korean ginseng sprouts from Mitoyo City in Kagawa Prefecture, black chicken from Hinohara Village in Tokyo, and several types of medicinal ingredients, then steaming for an additional 2 hours.

This ultimate dish features the tail fin of the Kesennuma thresher shark, carefully processed and simmered with chicken feet to extract plenty of collagen. It is then steamed for 8 hours with superior broth (Shonton) and topped with a sauce made from Jinhua ham for added flavor.

Homemade chili oil and a special blend of doubanjiang create a spicy yet deep flavor and aroma in this shrimp chili sauce.

Shrimp mayo made with a carefully crafted mayonnaise, enhanced with herbs and liqueur for a rich and creamy flavor.

The fried fresh fish with Yurin sauce, introduced in shows like Passionate Continent and Professionals, features seasonal fish handled by Mr. Naoki Maeda from Sasuemaeda Fish Shop in Yaizu City, Shizuoka Prefecture, fried to a fragrant crisp and finished with a sweet and sour Yurin sauce.

【Steamed Fresh Fish Fillet】 This Cantonese style steamed fish is made with seasonal fish handled by Mr. Naoki Maeda from Sasuemaeda Fish Shop in Yaizu City, Shizuoka Prefecture, which has been featured in shows like Passionate Continent and Professionals. The fish is steamed quickly over high heat with scallions and ginger, then finished with hot scallion oil. Please enjoy it with a soy sauce-based sauce made from the broth of aromatic vegetable roots.

【Steamed Fresh Fish Head】 Featured in shows like Passionate Continent and Professionals, this dish features the seasonal fish head prepared by Mr. Naoki Maeda of Sasuemaeda Fish Shop in Yaizu City, Shizuoka Prefecture. The fish head is steamed quickly over high heat with scallions and ginger, then finished with hot scallion oil. Enjoy it with a soy sauce-based sauce made from the broth of aromatic vegetable roots.

Crispy fried chicken made from the Iwate Prefecture brand chicken 'Abedori', coated in potato starch and finished with a sweet and sour oil sauce.

This dish features Ibaraki Prefecture's brand chicken 'Abe Chicken' that is fragrant and fried, stir-fried over high heat with plenty of morning sky chili, Sichuan pepper, garlic leaves, green onions, and ginger. It is aromatic and not as spicy as it looks.

Steamed meat patty with salted fish, known as Ham Yu, which is a fish that has been salted, dried, and fermented, served on top of coarsely ground pork.

Crispy and fragrant pork shoulder meat with a good balance of lean and fatty parts, fried to perfection and coated in a special sweet and sour black vinegar sauce. This dish was highly praised by Shinobu Sakagami during a buffet shoot.

Water boiled Ashikaga beef: Thinly sliced thigh meat from the Ashikaga Marl beef brand, raised on the feed made from the grape pomace of the Koko Farm Winery, from Hasegawa Farm in Ashikaga City, Tochigi Prefecture. It is lightly stewed with glass noodles and vegetables along with several types of sauces including doubanjiang, and finished with hot chili oil, creating a dish that is top-notch in spiciness, aroma, and umami.

Stewed Shin meat of the Ashikaga Marl Beef, a brand of beef raised on the feed made from the grape pomace of the wine from Coco Farm Winery, from Hasegawa Farm in Ashikaga City, Tochigi Prefecture, steamed until tender with mulberries from Oyama City, Tochigi Prefecture, and black vinegar, a dish perfect for red wine.

Using Ashikaga Maru Beef, a brand of beef from Hasegawa Farm in Ashikaga City, Tochigi Prefecture, raised on the pomace of wine from Coco Farm Winery, this dish features low-temperature cooked thigh meat roasted with the aroma of black letter. It is finished with seasonal vegetables and a Chinese-style sauce.

Braised Raccoon with Special Sauce

Cumin Stir-Fried Badger Slices

Braised Wild Boar Meat Shredded with Vermicelli

Stir-fried noodles are steamed and then fried after the order is placed. Simple ingredients such as bean sprouts, green onions, ginger, and Chinese chives are seasoned with oyster sauce and several types of soy sauce.

Sichuan Dan Dan Noodles made with flat fresh pasta, pre-boiled using Chinese techniques, and rinsed to ensure the special sesame sauce clings well. Topped with stir-fried ground pork in homemade sweet bean sauce, crushed cashews, fragrant and numbing premium Sichuan peppercorns, and homemade chili oil, this is a very popular dish.

Japanese-style Dan Dan Soup Noodles made with special sesame paste diluted in a rich broth (Shonton) that has been steamed for 8 hours, finished with the finest Sichuan pepper and fragrant homemade chili oil. Topped with greens, green onions, and pickled mustard greens from Sichuan Province. The balance of umami, spiciness, and sourness in the soup pairs perfectly with the thin noodles.

Assorted Mushroom Hot and Sour Noodle Soup

Fresh Shrimp Wonton Soup Noodles

Ginger and Scallion Chicken Soup Noodles

Chilled Soy Milk Dan Dan Noodles

Bang Bang Chicken Cold Noodles

Smoked Fish Herb Cold Noodles

Five-Ingredient Fragrant Fried Rice

Mushroom Dan Dan Rice

Shrimp Paste Beef Grain Fried Rice

Salted Fish and Chicken Cubes Fried Rice

White Rice

Dried Scallop Mixed Grain Porridge

Almond Tofu

Mango Pudding

Lotus Seed Sticky Rice Cake