.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
Yangzhou Meisai Qinhuai Chun
揚州名菜 秦淮春
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
A traditional restaurant of historic Yangzhou cuisine
Highlights
Ratings
Reviews
Photos
Menu
Orders can be placed from July 1 through August 31. Savor the Essence of Summer: Chef’s Recommended Course This special seasonal course features a lavish selection of carefully curated ingredients, including shark fin from Kesennuma and Japanese Black Wagyu beef, as well as seasonal summer vegetables and hairtail. From refreshing appetizers prepared with the delicate techniques of Huaiyang cuisine to shark fin simmered in clear broth layered with the rich umami of “Empress Chicken,” Jinling-style Peking duck, and stir-fried Japanese Black Wagyu beef with summer vegetables, you can fully savor the flavors of summer. To conclude your meal, choose between Yangzhou Fried Rice prepared by a National Master Chef or Dan Dan Noodles, and enjoy an elegant moment with dessert and Chinese-Taiwanese tea. This is the head chef’s wholehearted recommendation—a course that lets you feel the changing seasons.
Orders can be placed from July 1 through August 31. Ingredients may vary depending on the season. This refreshing, seasonal limited-time course features an abundance of summer’s freshest ingredients. It begins with appetizers such as chilled fried eggplant, winter melon, and beef shank aspic, followed by medicinal abalone soup, chicken tender spring rolls with a hint of plum and shiso, and loofah xiaolongbao. Enjoy refreshing seasonal conger eel with a scallion-ginger sauce, garlic-stir-fried water lily stems, and deep-fried jumbo shrimp in kadayif served with a chili corn sauce. The meal concludes with traditional Yangzhou fried rice and a choice of tantan noodles or chilled tantan noodles, followed by ruby grapefruit jelly for dessert. Please savor these flavors unique to summer.
Orders can be placed from July 1 through August 31. This special course, prepared to commemorate the 60th anniversary of our flagship restaurant, features an abundance of abalone. The meal begins with an appetizer course featuring chilled fried eggplant, beef shank and tomato aspic, and lemon-scented jellyfish in sweet and sour marinade, followed by a rich, nourishing medicinal soup that brings out the umami of the abalone. The star of this course is whole abalone simmered to fluffy perfection using traditional techniques. A rich oyster sauce enhances the abalone’s natural umami. Following chicken tenderloin spring rolls with a hint of plum and shiso, garlic-salt-stir-fried water lily stems, and braised pork belly with winter melon in black vinegar, we serve a special fried rice with abalone, seasonal corn, and aosa seaweed, followed by ruby grapefruit jelly. *Available for parties of one or more.
Orders can be placed from July 1 through August 31. This is a special course featuring an abundance of abalone, commemorating the 60th anniversary of our main restaurant’s founding. The meal begins with appetizers—chilled fried eggplant, beef shank and tomato aspic, and lemon-scented jellyfish in sweet and sour marinade—followed by a medicinal soup generously featuring abalone. The star of the show is a masterpiece: whole abalone simmered to fluffy perfection using traditional techniques and finished with a rich oyster sauce. From chicken tenderloin spring rolls with a hint of plum and shiso, to garlic-salt-stir-fried water lily stems, black vinegar-glazed braised pork belly with winter melon, a special fried rice with abalone, corn, and aosa seaweed, and ruby grapefruit jelly—please savor these luxurious flavors, prepared with our heartfelt gratitude for 60 years. *Available for parties of one or more. *Menu items are subject to change depending on the season and availability of ingredients.
Orders can be placed from July 1 through August 31. This course lets you savor the delicate techniques of Huaiyang cuisine and the flavors of summer, featuring dishes such as a soup made with ultra-fine tofu in a rich broth carefully simmered from whole chickens, xiaolongbao hand-wrapped by a nationally renowned chef, and Jinling-style Peking duck. The appetizers include deep-fried eggplant in broth, chilled winter melon, and beef shank and tomato aspic. Following a colorful array of dishes—including kadayif-wrapped jumbo shrimp, chicken tender spring rolls with a hint of plum and shiso, and garlic-stir-fried water lily stems—you may choose to finish your meal with either hot or cold dan dan noodles. Dessert is ruby grapefruit jelly. *Menu items are subject to change depending on the season and availability.
Orders can be placed through August 31. This lunch course lets you enjoy a variety of summer flavors in small portions. It begins with appetizers of beef shank and tomato aspic, and chilled fried eggplant, followed by a clear soup featuring Wensi tofu and shredded abalone, prepared with broth made from a whole chicken. This is followed by chicken tenderloin spring rolls with a hint of plum and shiso, large shrimp and water chestnut shumai, garlic-stir-fried water lily stems, and braised pork belly with winter melon in black vinegar. The main course features salt-grilled noodles with summer vegetables and Matsukasa squid, and for dessert, we serve ruby grapefruit jelly. This is a lunch course unique to summer, weaving together refreshing and rich flavors. *Ingredients are subject to change depending on the season.
This course runs from July 1 through August 31. A special plan available exclusively through online reservations, with service and private room fees included. Includes 2 hours of all-you-can-drink (last order 90 minutes after seating) Enjoy unlimited wine, beer, whiskey, Shaoxing wine, sake, shochu, non-alcoholic beer, oolong tea, and orange juice.
This plan is available from July 1 through August 31. A special plan available exclusively through online reservations, with service charges and private room fees included. Includes 2 hours of free-flow drinks (last order 90 minutes after seating) Wine, beer, whiskey, Shaoxing wine, sake, shochu, non-alcoholic beer, oolong tea, and orange juice are all included in the free-flow selection.
This plan is available from July 1 through August 31. A special plan available exclusively through online reservations, with service charges and private room fees included. Includes 2 hours of free-flow drinks (last order 90 minutes after seating) Wine, beer, whiskey, Shaoxing wine, sake, shochu, non-alcoholic beer, oolong tea, and orange juice are all included in the free-flow selection.
Served at room temperature in a 120ml glass, can be enjoyed on the rocks.
Carafe 360ml served at room temperature, can be enjoyed on the rocks
Origin: Tuscany, Varieties: Sangiovese, Ciliegiolo, Montepulciano. This is a well-balanced dry rosé wine from the producer Colle Massari, gaining popularity as a perfect food wine. Its pairing with a variety of Chinese dishes has been globally praised in recent years.
Origin, Calabria variety, Chardonnay, Sauvignon producer, Librandi. A fresh and light wine that pairs exceptionally well with our delicate Yangzhou cuisine, especially seafood.
A high-quality red wine produced by a renowned winery in the Bolgheri region of Tuscany, made from Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese, and Petit Verdot. The rich and complex palate, centered around Cabernet Sauvignon, is perfect for pairing with meats and stews.
Carefully cut one by one, served with 13 types of ingredients seasoned in a balanced way. Please enjoy with a refreshing sour sauce. ■ Qinhuai Spring Cold Noodles (Qinhuai Spring Cold Noodles) <13 types of ingredients> - Mountain Jellyfish - Myoga - Golden Needle Mushroom - Cucumber - Squid - Celery - Rolled Shrimp - Yuba - Pork - Jellyfish - Root Bean Sprouts - Tomato - Thin Omelette <Includes Dim Sum and Dessert>
A basic cold noodle dish with a spicy sesame sauce infused with Sichuan pepper that stimulates the appetite, accompanied by dim sum and dessert.
The popular Dan Dan noodles from Qinhuai Spring have been transformed into chilled noodles. Enjoy various flavors with your choice of toppings: dried shrimp, nuts, pickled mustard greens, spicy minced meat, garlic, and soy milk. Includes dim sum and dessert.
September Tea Party Course Name: A Course for Enjoying Tea Deliciously Start Date and Time: September 26, 2026 (Saturday) and September 27, 2026 (Sunday) Reception Daytime Session, 11:30 AM - Start 12:00 PM Evening Session, 5:00 PM - Start 5:30 PM Venue: Mikasa Kaikan Main Store 4th Floor Participation Fee: 13,000 yen (including tax and service charge) Reservations and Inquiries: 050-3134-5665
Starting with simmered beef shank and tomato jelly, followed by a clear soup with finely grated tofu that brings out the flavor of whole chicken, chicken breast spring rolls with a hint of plum and shiso, large shrimp and taro dumplings, garlic stir-fried water spinach, black vinegar flavored tonkotsu, salt grilled summer vegetables and squid, and ruby grapefruit jelly. Includes free drinks.
Chilled fried eggplant with simmered flavor, winter melon with salted egg, beef shank and tomato jelly, soup with extremely fine tofu that brings out the flavor of whole chicken with abalone noodles, Peking duck, spring rolls with chicken tender flavored with plum and shiso, handmade soup dumplings, garlic stir-fried water lily, large shrimp wrapped in kadaif with corn in chili sauce, dan dan noodles or chilled dan dan noodles, ruby grapefruit jelly. Includes free flow.
Chilled fried eggplant, braised beef shank with tomato jelly, sweet vinegar pickled jellyfish with a hint of lemon, abalone herbal soup, braised abalone in oyster sauce, chicken tender spring rolls with plum and shiso aroma, garlic salt stir-fried water lily, black vinegar flavored tonkotsu and winter melon, abalone and corn, aosa seaweed fried rice, ruby grapefruit jelly. Includes free flow.
Chilled fried eggplant, braised beef shank with tomato jelly, sweet vinegar pickled jellyfish with lemon aroma, abalone herbal soup, braised abalone in oyster sauce, chicken tender spring rolls with plum and shiso aroma, garlic salt stir-fried water lily, black vinegar flavored tonkotsu and winter melon, abalone and corn, aosa seaweed fried rice, ruby grapefruit jelly. Includes free flow.
This is a seasonal course made with a variety of fresh ingredients, beautifully presented for a leisurely tasting experience. Starting with three types of appetizers, followed by abalone herbal soup, spring rolls with a hint of plum and shiso, hand-wrapped soup dumplings, seasonal conger eel and water lily, and large shrimp wrapped in kadaif, we have prepared a diverse array of summer flavors. For the main course, you can choose between national chef's Yangzhou fried rice or dan dan noodles/cold dan dan noodles. The meal concludes with a refreshing ruby grapefruit jelly. Includes free flow.
This is a chef-recommended course that allows you to enjoy the flavors of summer using carefully selected ingredients such as shark fin from the Japanese blacktip reef shark and black wagyu beef. It starts with four types of Huaiyang appetizers featuring eggplant, winter melon, and jellyfish, followed by white soup braised shark fin from Kesennuma, Peking duck, xiaolongbao with loofah, and dishes with water lily and knife fish, along with black wagyu beef and summer vegetables. For the finale, you can choose between Yangzhou fried rice or dan dan noodles, and enjoy a graceful moment with dessert and Chinese Taiwanese tea. Includes free flow.
Room rental for 2 hours for 4 to 10 people is 3,300 yen, with a service charge of 10%. For 11 to 20 people, the room rental is 6,600 yen, with a service charge of 10%. For groups of 6 or more, we ask that you consult with us in advance regarding the menu.
Limited time only, a special menu to celebrate the 60th anniversary of our main store, featuring a generous use of abalone. Enjoy a selection of three appetizers, abalone herbal soup, braised abalone in oyster sauce, stir-fried water lily with salt, and Dongpo pork with winter melon in black vinegar flavor, showcasing the charm of Huaiyang cuisine. The finale includes abalone and corn fried rice, with dessert being ruby grapefruit jelly. Please enjoy this luxurious taste, crafted with gratitude for our 60th anniversary.
A seasonal course that is beautifully presented with fresh ingredients, allowing you to savor the flavors at a leisurely pace. Starting with three types of appetizers, followed by abalone herbal soup, spring rolls with plum and shiso, handmade soup dumplings, seasonal conger eel and water lily, and large shrimp wrapped in kadaif, we have prepared a variety of summer flavors. For the main dish, you can choose between national chef's Yangzhou fried rice or dan dan noodles/cold dan dan noodles. The meal concludes with a refreshing ruby grapefruit jelly.
This is a chef-recommended course that allows you to enjoy the flavors of summer using carefully selected ingredients such as shark fin from the Japanese blacktip reef shark and Japanese black wagyu beef. It starts with four types of Huaiyang appetizers featuring eggplant, winter melon, and jellyfish, followed by white soup braised shark fin from Kesennuma, Peking duck, xiaolongbao with loofah, and dishes with water lily and knife fish, along with Japanese black wagyu beef and summer vegetables. For the finale, you can choose between Yangzhou fried rice or dan dan noodles from a national master chef, and enjoy a graceful moment with dessert and Taiwanese tea.
A set of fragrant Eight Treasure Porridge with pine nuts and herbal soup made with healthy chicken. Enjoy the porridge topped with roasted pine nuts and accompanied by four types of condiments. The herbal soup is slowly simmered with healthy chicken and a variety of ingredients, providing a deeply nourishing flavor that warms you from the inside. It offers a gentle deliciousness that harnesses the power of the ingredients, balancing both mind and body.
A gentle and warming set featuring white fish congee accompanied by four types of condiments and a herbal soup made with healthy chicken. The congee, made with low-fat and high-quality protein white fish, has a gentle and deep flavor. The herbal soup is slowly simmered with healthy chicken and a variety of ingredients, providing a rich and warming experience from within. It satisfies both taste and health.
A set featuring porridge infused with the umami and moderate saltiness of century eggs, accompanied by herbal soup that warms the body gently. Enjoy it with four types of condiments. The herbal soup is slowly simmered with healthy chicken and a variety of ingredients, offering a deeply flavorful taste that warms you from the core. It harnesses the power of the ingredients, providing a bowl that satisfies both deliciousness and health.
This is a representative vegetarian dish of Huaiyang cuisine, believed to have been created by the Wensi Monk from Yangzhou during the Qing Dynasty in China. The tofu is chopped into an astonishingly fine texture and prepared in a clear broth, presenting a delicate and beautiful appearance, rich in flavor. You can experience a quiet luxury that symbolizes the skills and aesthetic sense of Yangzhou cuisine.
A vibrant dish featuring a whole fish. Using approximately 1kg of sea bass, it serves 6 to 8 people. Crispy on the outside and fluffy on the inside, the sweet and sour sauce enhances the flavor of the fresh fish. Perfect for family gatherings or dining with someone special. Please make a reservation for this special dish.
Special soup-filled soup dumplings carefully wrapped one by one by the master dim sum chef, Mr. Lu Shaoyou. Once you take a bite, you'll find them so delicious that you'll want to eat several. We recommend that you visit and savor '2 pieces per person' at your leisure. You may find that other soup dumplings will no longer satisfy you, and we confidently recommend these.
A classic dim sum loved in authentic China, 'Sticky Rice Shumai'. This dish wraps flavorful pork in aromatic sticky rice. Enjoy a different deliciousness compared to the standard shrimp shumai, and be sure to savor it with other dim sum.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.png?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)