Chinese Cuisine Loulan
中華料理 楼蘭
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A renowned Chinese restaurant with beautiful views
Ratings
Reviews
Menu
This is a monthly special recommended value lunch menu. September 1 – September 30 - Assorted seasonal appetizers - Clam and burdock root soup - Stir-fried pork with miso Steamed rockfish with scallion aroma Shrimp and chive dumpling - Fried rice with mackerel and takana (pickled mustard greens) or Rice porridge with mackerel and takana (pickled mustard greens) or Char siu and takana dandan-style rice - Mango pudding
This is a popular lunch course served in freshly steamed bamboo steamers. September 1 to September 30 - Assorted seasonal appetizers - Clam and burdock soup - Two kinds of today's fried items - Four kinds of today's dim sum and xiaolongbao steamed in a bamboo steamer - Mackerel and takana (pickled mustard greens) fried rice or Mackerel and takana congee or Char siu and takana dandan-style rice - Mango pudding
This course is available for parties of two or more. This recommended lunch course features double main dishes such as steamed grouper with shark fin in Shanghai crab miso sauce and beef stir-fried in miso. September 1 to September 30 - Assorted seasonal appetizers - Clam and burdock soup - Steamed grouper with shark fin in Shanghai crab miso sauce, served with a shrimp and chive dumpling - Beef miso stir-fry, wrapped in green leaves - Mackerel and takana fried rice - Mango pudding and kuzumochi with almond ice cream
A standard recommended course you can enjoy, from a seasonal appetizer assortment to shark fin soup with Shanghai crab miso, sautéed Matsukasa squid and mushrooms with salt, and matsutake and yuzu daikon fried rice. August 17 – October 15 • Seasonal appetizer assortment • Shark fin and fresh yuba soup with Shanghai crab miso • Salt-flavored sauté of Matsukasa squid and mushrooms, scented with black truffle • Eel spring roll with wasabi sauce • Beef and burdock simmered in soy milk, served with mala sauce • Matsutake and yuzu daikon fried rice • Soft almond tofu with seasonal fruit sauce *Course meals are available for parties of two or more. *(Amounts shown in parentheses include a 10% service charge and 10% consumption tax.)
Recommended course featuring seasonal ingredients and shark fin, such as braised whole shark fin, stir-fried shrimp and mushrooms with a hint of black truffle, and beef and burdock simmered in soy milk August 17 – October 15 ♦ Assorted seasonal appetizers ♦ Braised whole shark fin (pectoral fin) ♦ Stir-fried shrimp and mushrooms with salt, scented with black truffle ♦ Eel spring roll with wasabi sauce Deep-fried char siu wrapped in pastry with balsamic sauce ♦ Beef and burdock simmered in soy milk, served with mala sauce ♦ Fried rice with matsutake mushroom and yuzu radish ♦ Silky almond tofu with seasonal fruit sauce and Chinese sweets ※ The course is available for parties of two or more. ※ Prices shown in parentheses include a 10% service charge and 10% consumption tax.
Hisui Course 14,000 yen (16,940 yen) (Hisui Course) A carefully selected course featuring luxury ingredients such as whole braised shark fin, domestic beef fillet, and abalone, as well as seasonal ingredients like eel, black truffle, and matsutake mushroom. August 17 to October 15 - Vinegared jellyfish and assorted seasonal appetizers - Whole braised shark fin - Salt-stir-fried abalone, shrimp, and mushrooms with the aroma of black truffle - Eel spring roll with wasabi sauce Char siu wrapped in puff pastry and deep-fried with balsamic sauce - Stir-fried domestic beef fillet in oyster sauce and simmered beef in soy milk, served with mala sauce - Matsutake and yuzu daikon fried rice Or Matsutake noodle soup - Silky almond tofu with seasonal fruit sauce and Chinese confectionery Note: Course meals are available for parties of two or more. Note: Prices in parentheses include a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Beginning with jellyfish in vinegar and including a whole extra-large braised shark fin, this course features domestic beef fillet, abalone, eel, black truffle, matsutake mushroom and other seasonal and carefully selected ingredients, an indulgent luxury course. August 17 to October 15 ♦ Jellyfish in vinegar and assorted seasonal appetizers ♦ Whole extra-large braised shark fin ♦ Abalone, shrimp and mushrooms stir-fried in a salt seasoning with the aroma of black truffle ♦ Eel spring roll with wasabi sauce and Char siu pastry-wrapped and fried, with balsamic sauce ♦ Domestic beef fillet stir-fried in oyster sauce and Beef simmered in soy milk, served with mala chili sauce ♦ Matsutake and yuzu radish fried rice or Matsutake soup noodles ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ Course meals are available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
This is a monthly special recommended value lunch menu. September 1 – September 30 - Assorted seasonal appetizers - Clam and burdock root soup - Stir-fried pork with miso Steamed rockfish with scallion aroma Shrimp and chive dumpling - Fried rice with mackerel and takana (pickled mustard greens) or Rice porridge with mackerel and takana (pickled mustard greens) or Char siu and takana dandan-style rice - Mango pudding
This is a popular lunch course served in freshly steamed bamboo steamers. September 1 to September 30 - Assorted seasonal appetizers - Clam and burdock soup - Two kinds of today's fried items - Four kinds of today's dim sum and xiaolongbao steamed in a bamboo steamer - Mackerel and takana (pickled mustard greens) fried rice or Mackerel and takana congee or Char siu and takana dandan-style rice - Mango pudding
This course is available for parties of two or more. This recommended lunch course features double main dishes such as steamed grouper with shark fin in Shanghai crab miso sauce and beef stir-fried in miso. September 1 to September 30 - Assorted seasonal appetizers - Clam and burdock soup - Steamed grouper with shark fin in Shanghai crab miso sauce, served with a shrimp and chive dumpling - Beef miso stir-fry, wrapped in green leaves - Mackerel and takana fried rice - Mango pudding and kuzumochi with almond ice cream
A standard recommended course you can enjoy, from a seasonal appetizer assortment to shark fin soup with Shanghai crab miso, sautéed Matsukasa squid and mushrooms with salt, and matsutake and yuzu daikon fried rice. August 17 – October 15 • Seasonal appetizer assortment • Shark fin and fresh yuba soup with Shanghai crab miso • Salt-flavored sauté of Matsukasa squid and mushrooms, scented with black truffle • Eel spring roll with wasabi sauce • Beef and burdock simmered in soy milk, served with mala sauce • Matsutake and yuzu daikon fried rice • Soft almond tofu with seasonal fruit sauce *Course meals are available for parties of two or more. *(Amounts shown in parentheses include a 10% service charge and 10% consumption tax.)
Recommended course featuring seasonal ingredients and shark fin, such as braised whole shark fin, stir-fried shrimp and mushrooms with a hint of black truffle, and beef and burdock simmered in soy milk August 17 – October 15 ♦ Assorted seasonal appetizers ♦ Braised whole shark fin (pectoral fin) ♦ Stir-fried shrimp and mushrooms with salt, scented with black truffle ♦ Eel spring roll with wasabi sauce Deep-fried char siu wrapped in pastry with balsamic sauce ♦ Beef and burdock simmered in soy milk, served with mala sauce ♦ Fried rice with matsutake mushroom and yuzu radish ♦ Silky almond tofu with seasonal fruit sauce and Chinese sweets ※ The course is available for parties of two or more. ※ Prices shown in parentheses include a 10% service charge and 10% consumption tax.
Hisui Course 14,000 yen (16,940 yen) (Hisui Course) A carefully selected course featuring luxury ingredients such as whole braised shark fin, domestic beef fillet, and abalone, as well as seasonal ingredients like eel, black truffle, and matsutake mushroom. August 17 to October 15 - Vinegared jellyfish and assorted seasonal appetizers - Whole braised shark fin - Salt-stir-fried abalone, shrimp, and mushrooms with the aroma of black truffle - Eel spring roll with wasabi sauce Char siu wrapped in puff pastry and deep-fried with balsamic sauce - Stir-fried domestic beef fillet in oyster sauce and simmered beef in soy milk, served with mala sauce - Matsutake and yuzu daikon fried rice Or Matsutake noodle soup - Silky almond tofu with seasonal fruit sauce and Chinese confectionery Note: Course meals are available for parties of two or more. Note: Prices in parentheses include a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Beginning with jellyfish in vinegar and including a whole extra-large braised shark fin, this course features domestic beef fillet, abalone, eel, black truffle, matsutake mushroom and other seasonal and carefully selected ingredients, an indulgent luxury course. August 17 to October 15 ♦ Jellyfish in vinegar and assorted seasonal appetizers ♦ Whole extra-large braised shark fin ♦ Abalone, shrimp and mushrooms stir-fried in a salt seasoning with the aroma of black truffle ♦ Eel spring roll with wasabi sauce and Char siu pastry-wrapped and fried, with balsamic sauce ♦ Domestic beef fillet stir-fried in oyster sauce and Beef simmered in soy milk, served with mala chili sauce ♦ Matsutake and yuzu radish fried rice or Matsutake soup noodles ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ Course meals are available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
A standard recommended course you can enjoy, from a seasonal appetizer assortment to shark fin soup with Shanghai crab miso, sautéed Matsukasa squid and mushrooms with salt, and matsutake and yuzu daikon fried rice. August 17 – October 15 • Seasonal appetizer assortment • Shark fin and fresh yuba soup with Shanghai crab miso • Salt-flavored sauté of Matsukasa squid and mushrooms, scented with black truffle • Eel spring roll with wasabi sauce • Beef and burdock simmered in soy milk, served with mala sauce • Matsutake and yuzu daikon fried rice • Soft almond tofu with seasonal fruit sauce *Course meals are available for parties of two or more. *(Amounts shown in parentheses include a 10% service charge and 10% consumption tax.)
Recommended course featuring seasonal ingredients and shark fin, such as braised whole shark fin, stir-fried shrimp and mushrooms with a hint of black truffle, and beef and burdock simmered in soy milk August 17 – October 15 ♦ Assorted seasonal appetizers ♦ Braised whole shark fin (pectoral fin) ♦ Stir-fried shrimp and mushrooms with salt, scented with black truffle ♦ Eel spring roll with wasabi sauce Deep-fried char siu wrapped in pastry with balsamic sauce ♦ Beef and burdock simmered in soy milk, served with mala sauce ♦ Fried rice with matsutake mushroom and yuzu radish ♦ Silky almond tofu with seasonal fruit sauce and Chinese sweets ※ The course is available for parties of two or more. ※ Prices shown in parentheses include a 10% service charge and 10% consumption tax.
Hisui Course 14,000 yen (16,940 yen) (Hisui Course) A carefully selected course featuring luxury ingredients such as whole braised shark fin, domestic beef fillet, and abalone, as well as seasonal ingredients like eel, black truffle, and matsutake mushroom. August 17 to October 15 - Vinegared jellyfish and assorted seasonal appetizers - Whole braised shark fin - Salt-stir-fried abalone, shrimp, and mushrooms with the aroma of black truffle - Eel spring roll with wasabi sauce Char siu wrapped in puff pastry and deep-fried with balsamic sauce - Stir-fried domestic beef fillet in oyster sauce and simmered beef in soy milk, served with mala sauce - Matsutake and yuzu daikon fried rice Or Matsutake noodle soup - Silky almond tofu with seasonal fruit sauce and Chinese confectionery Note: Course meals are available for parties of two or more. Note: Prices in parentheses include a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Beginning with jellyfish in vinegar and including a whole extra-large braised shark fin, this course features domestic beef fillet, abalone, eel, black truffle, matsutake mushroom and other seasonal and carefully selected ingredients, an indulgent luxury course. August 17 to October 15 ♦ Jellyfish in vinegar and assorted seasonal appetizers ♦ Whole extra-large braised shark fin ♦ Abalone, shrimp and mushrooms stir-fried in a salt seasoning with the aroma of black truffle ♦ Eel spring roll with wasabi sauce and Char siu pastry-wrapped and fried, with balsamic sauce ♦ Domestic beef fillet stir-fried in oyster sauce and Beef simmered in soy milk, served with mala chili sauce ♦ Matsutake and yuzu radish fried rice or Matsutake soup noodles ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ Course meals are available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
This dish is a collection of seasonal flavors from the mountains and the sea, beautifully arranged on a plate. Please enjoy the colors of the season. The image shows a serving for five people.
Jellyfish is one of the essential flavors in Chinese cuisine. Enjoy the texture and subtle taste.
Tender steamed chicken is sliced into easy-to-eat strips and served on top of cucumber, creating a light dish. The fragrant aroma of sesame stimulates the appetite.
A dish made from fermented duck eggs, it is a very flavorful and famous Chinese appetizer.
Our pride is the roasted pork. It is delicious as a snack with beer or alcohol, and it is also loved by children.
This is a salt-flavored soup with shark fin and crab meat. Enjoy the harmonious deliciousness created by the two seafood delicacies.
A colorful selection of wild ingredients, finished with a light salt flavor. Enjoy the subtle deliciousness created by the taste of the vegetables.
This is a top-quality dish that allows you to fully enjoy the essence of shark fin. Only the finest parts of the shark fin are selected, simmered in the chef's special soy sauce, resulting in a melt-in-your-mouth deliciousness.
We used pectoral fins to allow more people to enjoy the rich flavor of braised shark fin, simmered slowly in a soy sauce flavor.
Using steamed abalone, it is simmered with carefully selected, uniform shiitake mushrooms in a flavorful soy sauce.
Stir-fried black Wagyu beef with red and green bell peppers, seasoned with soy sauce. This dish is also popular among children.
This dish features black Wagyu beef stir-fried with a blend of miso, served with green onions and cucumbers. Enjoy it with thinly baked bread or steamed buns if you like.
A popular dish stir-fried with scallops and vegetables in oyster sauce.
A representative dish of Sichuan cuisine, seasoned with a spicy chili sauce.
A flavorful dish of fried small shrimp coated in our original mayonnaise sauce.
You can fully enjoy the taste of Peking Duck, the epitome of Chinese cuisine.
Enjoy the flavor of chicken and the texture of cashew nuts.
This dish features pork loin coated in a black vinegar sauce.
A representative dish of Sichuan cuisine, featuring diced tofu and seasoned ground beef simmered with spicy doubanjiang.
A dish stir-fried with plenty of vegetables, combined in a colorful variety and seasoned with salt.
Seasoned shrimp, shredded pork, shiitake mushrooms, bamboo shoots, and more are generously wrapped and fried to a crispy texture.
These are steamed dumplings that focus on the transparency of the skin and the texture of the shrimp.
A generous combination of seafood and mountain delicacies, seasoned with a flavorful soy sauce, served on top of yakisoba.
A nutritious noodle dish that brings together a variety of natural flavors. Enjoy it with a warm soy sauce-based soup.
This is a warm dish in the Sichuan style that I would recommend to those who enjoy a bit of spiciness. The fragrant flavor of sesame stimulates the appetite.
Deliciously stir-fried rice with a variety of flavors including shrimp, char siu, crab, and egg.
When it comes to Cantonese fried rice, this combination is famous. It is finished with a light and subtle flavor.
Porridge with seafood. Please enjoy it topped with fried bread and pine nuts.
This is our proud dessert with a smooth texture and moistness.
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