Chinese Cuisine Loulan
中華料理 楼蘭
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
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A renowned Chinese restaurant with beautiful views
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Menu
This is the monthly special recommended value lunch menu. November 1 to November 30 - Assorted seasonal appetizers - Mushroom and bacon cream soup - Stir-fried chicken and chestnuts in oyster sauce Clams and daikon mochi with grated-daikon starchy sauce - Fried rice with salmon and dried young sardines or Salmon and dried young sardine rice porridge or Crispy fried noodles with pork and Chinese cabbage - Pumpkin milk with rice dumplings, sprinkled with pumpkin seeds
This popular lunch course features dim sum freshly steamed in a bamboo steamer. November 1 – November 30 - Assorted seasonal appetizers - Mushroom and bacon cream soup - Two of today’s fried items - Four kinds of today’s dim sum and soup dumplings (xiaolongbao) steamed in a bamboo steamer - Fried rice with salmon and dried young sardines or Congee with salmon and dried young sardines or Crispy fried noodles with pork and napa cabbage - Pumpkin milk with rice dumplings (shiratama), sprinkled with pumpkin seeds
This course requires a minimum order for two people. It is a recommended lunch course with double main dishes, such as seafood with grated daikon sauce over daikon cakes and beef stir-fried in oyster sauce. November 1 to November 30 - Char-grilled whole prawns and seasonal appetizer assortment - Cream soup with mushrooms and bacon - Steamed Matsukasa squid and clams with fried daikon cake, in mizore (grated daikon) sauce - Stir-fried beef and chestnuts with colorful vegetables in oyster sauce, served with steamed buns - Fried rice with tobiko (flying fish roe) and dried baby salmon - Pumpkin milk with shiratama rice dumplings, sprinkled with pumpkin seeds
From a seasonal appetizer assortment to shark fin soup, deep-fried soft‑shell crab, and fried rice with fatty herring and Jinhua ham, this recommended standard course lets you enjoy a variety of dishes. October 16 – December 15 ♦ Seasonal appetizer assortment ♦ Shark fin and shiitake cream soup ♦ Deep‑fried soft‑shell crab with Fuyong sauce Served with black vinegar ♦ Steamed grouper with the aroma of summer herbs and flowers, accented with Nozawana soy sauce ♦ Stir‑fried beef with lotus root and lemon in sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham ♦ 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.
A recommended course where you can enjoy whole braised shark fin, soft-shell crab and shrimp in Fu-yong sauce, steamed grouper with aromatic herbs, stir-fried beef and lotus root, and more. October 16 – December 15 ♦ Seasonal appetizer assortment ♦ Whole braised shark fin (pectoral fin) ♦ Soft-shell crab and shrimp in Fu-yong sauce Served with black vinegar ♦ Steamed grouper with summer greens and aromatic herbs, accent of Nozawana soy sauce ♦ Stir-fried beef with lotus root and lemon sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ Course meals are available for parties of two or more. ※ Amounts shown in parentheses include a 10% service charge and 10% consumption tax.
Jade Course 14,000 yen (16,940 yen) (hisui course) Starting with vinegared jellyfish, followed by braised whole shark fin, Shanghai crab-miso spring rolls and deep-fried crab claws, steamed abalone and grouper with aromatic herbs, stir-fried domestic beef fillet and other dishes in a carefully selected course. October 16 – December 15 ♦ Vinegared jellyfish and seasonal appetizer assortment ♦ Braised whole shark fin ♦ Shanghai crab-miso spring roll and deep-fried crab claw Sweet chili sauce ♦ Steamed abalone and grouper with summer herbs and flowers — accented with Nozawana soy sauce ♦ Stir-fried domestic beef fillet with lotus root and lemon in sweet vinegar, served with shishito pepper ♦ Fried rice with fatty herring and Jinhua ham Or Noodle soup with fatty herring and Jinhua ham ♦ Soft almond tofu with seasonal fruit sauce and Chinese confectionery Note: Course meals are available for parties of two or more. Note: The amount in parentheses includes a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Starting with a jellyfish vinegar dish, this lavish course features a whole extra-large braised shark fin, Shanghai crab-miso spring rolls and fried crab claws, steamed abalone and grouper with aromatic herbs, stir-fried domestic beef fillet, and more. Available October 16 – December 15 ♦ Jellyfish in vinegar and an assortment of seasonal appetizers ♦ Whole extra-large braised shark fin ♦ Shanghai crab-miso spring rolls and fried crab claws Sweet chili sauce ♦ Steamed abalone and grouper with summer herbs and flowers, accented with Nozawana soy sauce ♦ Stir-fried domestic beef fillet with lotus root and lemon in sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham Or Soup noodles with fatty herring and Jinhua ham ♦ Silky almond tofu with seasonal fruit sauce and Chinese confections ※ Course meals are available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
This is the monthly special recommended value lunch menu. November 1 to November 30 - Assorted seasonal appetizers - Mushroom and bacon cream soup - Stir-fried chicken and chestnuts in oyster sauce Clams and daikon mochi with grated-daikon starchy sauce - Fried rice with salmon and dried young sardines or Salmon and dried young sardine rice porridge or Crispy fried noodles with pork and Chinese cabbage - Pumpkin milk with rice dumplings, sprinkled with pumpkin seeds
This popular lunch course features dim sum freshly steamed in a bamboo steamer. November 1 – November 30 - Assorted seasonal appetizers - Mushroom and bacon cream soup - Two of today’s fried items - Four kinds of today’s dim sum and soup dumplings (xiaolongbao) steamed in a bamboo steamer - Fried rice with salmon and dried young sardines or Congee with salmon and dried young sardines or Crispy fried noodles with pork and napa cabbage - Pumpkin milk with rice dumplings (shiratama), sprinkled with pumpkin seeds
This course requires a minimum order for two people. It is a recommended lunch course with double main dishes, such as seafood with grated daikon sauce over daikon cakes and beef stir-fried in oyster sauce. November 1 to November 30 - Char-grilled whole prawns and seasonal appetizer assortment - Cream soup with mushrooms and bacon - Steamed Matsukasa squid and clams with fried daikon cake, in mizore (grated daikon) sauce - Stir-fried beef and chestnuts with colorful vegetables in oyster sauce, served with steamed buns - Fried rice with tobiko (flying fish roe) and dried baby salmon - Pumpkin milk with shiratama rice dumplings, sprinkled with pumpkin seeds
From a seasonal appetizer assortment to shark fin soup, deep-fried soft‑shell crab, and fried rice with fatty herring and Jinhua ham, this recommended standard course lets you enjoy a variety of dishes. October 16 – December 15 ♦ Seasonal appetizer assortment ♦ Shark fin and shiitake cream soup ♦ Deep‑fried soft‑shell crab with Fuyong sauce Served with black vinegar ♦ Steamed grouper with the aroma of summer herbs and flowers, accented with Nozawana soy sauce ♦ Stir‑fried beef with lotus root and lemon in sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham ♦ 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.
A recommended course where you can enjoy whole braised shark fin, soft-shell crab and shrimp in Fu-yong sauce, steamed grouper with aromatic herbs, stir-fried beef and lotus root, and more. October 16 – December 15 ♦ Seasonal appetizer assortment ♦ Whole braised shark fin (pectoral fin) ♦ Soft-shell crab and shrimp in Fu-yong sauce Served with black vinegar ♦ Steamed grouper with summer greens and aromatic herbs, accent of Nozawana soy sauce ♦ Stir-fried beef with lotus root and lemon sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ Course meals are available for parties of two or more. ※ Amounts shown in parentheses include a 10% service charge and 10% consumption tax.
Jade Course 14,000 yen (16,940 yen) (hisui course) Starting with vinegared jellyfish, followed by braised whole shark fin, Shanghai crab-miso spring rolls and deep-fried crab claws, steamed abalone and grouper with aromatic herbs, stir-fried domestic beef fillet and other dishes in a carefully selected course. October 16 – December 15 ♦ Vinegared jellyfish and seasonal appetizer assortment ♦ Braised whole shark fin ♦ Shanghai crab-miso spring roll and deep-fried crab claw Sweet chili sauce ♦ Steamed abalone and grouper with summer herbs and flowers — accented with Nozawana soy sauce ♦ Stir-fried domestic beef fillet with lotus root and lemon in sweet vinegar, served with shishito pepper ♦ Fried rice with fatty herring and Jinhua ham Or Noodle soup with fatty herring and Jinhua ham ♦ Soft almond tofu with seasonal fruit sauce and Chinese confectionery Note: Course meals are available for parties of two or more. Note: The amount in parentheses includes a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Starting with a jellyfish vinegar dish, this lavish course features a whole extra-large braised shark fin, Shanghai crab-miso spring rolls and fried crab claws, steamed abalone and grouper with aromatic herbs, stir-fried domestic beef fillet, and more. Available October 16 – December 15 ♦ Jellyfish in vinegar and an assortment of seasonal appetizers ♦ Whole extra-large braised shark fin ♦ Shanghai crab-miso spring rolls and fried crab claws Sweet chili sauce ♦ Steamed abalone and grouper with summer herbs and flowers, accented with Nozawana soy sauce ♦ Stir-fried domestic beef fillet with lotus root and lemon in sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham Or Soup noodles with fatty herring and Jinhua ham ♦ Silky almond tofu with seasonal fruit sauce and Chinese confections ※ Course meals are available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
From a seasonal appetizer assortment to shark fin soup, deep-fried soft‑shell crab, and fried rice with fatty herring and Jinhua ham, this recommended standard course lets you enjoy a variety of dishes. October 16 – December 15 ♦ Seasonal appetizer assortment ♦ Shark fin and shiitake cream soup ♦ Deep‑fried soft‑shell crab with Fuyong sauce Served with black vinegar ♦ Steamed grouper with the aroma of summer herbs and flowers, accented with Nozawana soy sauce ♦ Stir‑fried beef with lotus root and lemon in sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham ♦ 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.
A recommended course where you can enjoy whole braised shark fin, soft-shell crab and shrimp in Fu-yong sauce, steamed grouper with aromatic herbs, stir-fried beef and lotus root, and more. October 16 – December 15 ♦ Seasonal appetizer assortment ♦ Whole braised shark fin (pectoral fin) ♦ Soft-shell crab and shrimp in Fu-yong sauce Served with black vinegar ♦ Steamed grouper with summer greens and aromatic herbs, accent of Nozawana soy sauce ♦ Stir-fried beef with lotus root and lemon sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ Course meals are available for parties of two or more. ※ Amounts shown in parentheses include a 10% service charge and 10% consumption tax.
Jade Course 14,000 yen (16,940 yen) (hisui course) Starting with vinegared jellyfish, followed by braised whole shark fin, Shanghai crab-miso spring rolls and deep-fried crab claws, steamed abalone and grouper with aromatic herbs, stir-fried domestic beef fillet and other dishes in a carefully selected course. October 16 – December 15 ♦ Vinegared jellyfish and seasonal appetizer assortment ♦ Braised whole shark fin ♦ Shanghai crab-miso spring roll and deep-fried crab claw Sweet chili sauce ♦ Steamed abalone and grouper with summer herbs and flowers — accented with Nozawana soy sauce ♦ Stir-fried domestic beef fillet with lotus root and lemon in sweet vinegar, served with shishito pepper ♦ Fried rice with fatty herring and Jinhua ham Or Noodle soup with fatty herring and Jinhua ham ♦ Soft almond tofu with seasonal fruit sauce and Chinese confectionery Note: Course meals are available for parties of two or more. Note: The amount in parentheses includes a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Starting with a jellyfish vinegar dish, this lavish course features a whole extra-large braised shark fin, Shanghai crab-miso spring rolls and fried crab claws, steamed abalone and grouper with aromatic herbs, stir-fried domestic beef fillet, and more. Available October 16 – December 15 ♦ Jellyfish in vinegar and an assortment of seasonal appetizers ♦ Whole extra-large braised shark fin ♦ Shanghai crab-miso spring rolls and fried crab claws Sweet chili sauce ♦ Steamed abalone and grouper with summer herbs and flowers, accented with Nozawana soy sauce ♦ Stir-fried domestic beef fillet with lotus root and lemon in sweet vinegar, served with shishito peppers ♦ Fried rice with fatty herring and Jinhua ham Or Soup noodles with fatty herring and Jinhua ham ♦ Silky almond tofu with seasonal fruit sauce and Chinese confections ※ 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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