Chinese Cuisine Loulan
中華料理 楼蘭
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A renowned Chinese restaurant with beautiful views
Ratings
Japan User ratings3.32(1 review)Reviews
Menu
Monthly special recommended lunch menu. June 1 – June 30 - Assorted seasonal appetizers - Mussels and summer vegetables Fuyong soup - Pork in fermented black bean sauce Grouper and shrimp stir-fried with scallion and ginger Fried wontons with balsamic sauce - Char siu and ya cai fried rice Or Congee with Chinese pickles and XO sauce Or Cold noodles with sesame dressing - Matcha pudding topped with coconut milk
This popular lunch course features dim sum freshly steamed in a bamboo steamer. June 1 to June 30 - Seasonal appetizer assortment - Mussel and summer vegetable egg-drop soup - Two of today's fried items - Four kinds of today's dim sum and xiaolongbao steamed in a bamboo steamer - Char siu and ya cai fried rice or Congee with Chinese pickles and XO sauce or Cold noodles with sesame dressing - Matcha pudding topped with coconut milk
This course is available for a minimum of 2 people. Beef stir-fried in oyster sauce, sea bass and shrimp with shark-fin sauce, and other dishes A recommended lunch course with double main dishes. June 1 – June 30 ・Seasonal appetizer assortment ・Mussel and summer vegetable Fuyong soup ・Beef stir-fried in oyster sauce Served with pickled bell pepper ・Sea bass and shrimp with shark-fin sauce Prepared with hot-and-sour XO sauce ・Char siu and Ya-sai fried rice ・Matcha pudding with coconut milk and Kuzumochi with mango ice cream
A standard recommended course you can enjoy from a seasonal appetizer assortment to breaded fried veal tongue, steamed pike conger and summer vegetables, and stir-fried Kuroge Wagyu June 16 – August 16 ♦ Seasonal appetizer assortment ♦ Scallop and winter melon shark fin soup ♦ Breaded fried veal tongue with yurin (scallion oil) sauce ♦ Steamed live pike conger (hamo) and eggplant with summer vegetables ♦ Stir-fried Kuroge Wagyu with cumin, served with a tomato and aromatic vegetable sauce ♦ Octopus and corn fried rice with a shrimp oil accent ♦ 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.
Braised whole shark fin, seafood and summer vegetable aromatic steam, Kuroge Wagyu cumin stir-fry A recommended course where you can enjoy seasonal ingredients and shark fin June 16 – August 16 ♦ Assorted seasonal appetizers ♦ Braised whole shark fin (pectoral fin) ♦ Ayu spring roll, served with five-spice salt ♦ Live hamo (pike conger) and shrimp aromatic steam, served with summer vegetables ♦ Kuroge Wagyu (Japanese Black beef) cumin stir-fry, with tomato and aromatic vegetable sauce ♦ Octopus and corn fried rice, accented with shrimp oil ♦ Soft almond tofu, with seasonal fruit sauce and Chinese confection ※ The course menu is available for parties of two or more. ※ Amounts 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 that lets you enjoy high-grade ingredients such as braised whole shark fin, crab, domestic beef fillet, and abalone, as well as seasonal ingredients like sweetfish (ayu), pike conger (hamo), and summer vegetables. June 16 – August 16 ♦ Jellyfish in vinegar and an assortment of seasonal appetizers ♦ Braised whole shark fin ♦ Ayu spring roll served with five-spice salt ♦ Live hamo and steamed crab claw with aroma, served with summer vegetables ♦ Domestic beef fillet and abalone stir-fried with cumin Two flavors: aromatic vegetables and golden sand powder ♦ Octopus and corn fried rice OR Chilled soy milk dandan noodles ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ The course menu is available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Starting with vinegared jellyfish and featuring a whole braised extra-large shark fin, selected premium ingredients such as crab, domestic beef fillet, and abalone, plus seasonal items like sweetfish, pike conger, and summer vegetables—an extravagant course June 16 – August 16 ♦ Vinegared jellyfish and assorted seasonal appetizers ♦ Braised whole extra-large shark fin ♦ Sweetfish spring roll served with five-spice salt ♦ Live pike conger and crab claw aromatic steam with summer vegetables ♦ Stir-fried domestic beef fillet and abalone with cumin Two flavor variations: aromatic vegetables and jinsha (golden sand) powder ♦ Octopus and corn fried rice Or Chilled soy milk dandan noodles ♦ Soft almond tofu with seasonal fruit sauce and Chinese confectionery *The course is available for parties of two or more. *Amounts in parentheses include a 10% service charge and 10% consumption tax.
Monthly special recommended lunch menu. June 1 – June 30 - Assorted seasonal appetizers - Mussels and summer vegetables Fuyong soup - Pork in fermented black bean sauce Grouper and shrimp stir-fried with scallion and ginger Fried wontons with balsamic sauce - Char siu and ya cai fried rice Or Congee with Chinese pickles and XO sauce Or Cold noodles with sesame dressing - Matcha pudding topped with coconut milk
This popular lunch course features dim sum freshly steamed in a bamboo steamer. June 1 to June 30 - Seasonal appetizer assortment - Mussel and summer vegetable egg-drop soup - Two of today's fried items - Four kinds of today's dim sum and xiaolongbao steamed in a bamboo steamer - Char siu and ya cai fried rice or Congee with Chinese pickles and XO sauce or Cold noodles with sesame dressing - Matcha pudding topped with coconut milk
This course is available for a minimum of 2 people. Beef stir-fried in oyster sauce, sea bass and shrimp with shark-fin sauce, and other dishes A recommended lunch course with double main dishes. June 1 – June 30 ・Seasonal appetizer assortment ・Mussel and summer vegetable Fuyong soup ・Beef stir-fried in oyster sauce Served with pickled bell pepper ・Sea bass and shrimp with shark-fin sauce Prepared with hot-and-sour XO sauce ・Char siu and Ya-sai fried rice ・Matcha pudding with coconut milk and Kuzumochi with mango ice cream
A standard recommended course you can enjoy from a seasonal appetizer assortment to breaded fried veal tongue, steamed pike conger and summer vegetables, and stir-fried Kuroge Wagyu June 16 – August 16 ♦ Seasonal appetizer assortment ♦ Scallop and winter melon shark fin soup ♦ Breaded fried veal tongue with yurin (scallion oil) sauce ♦ Steamed live pike conger (hamo) and eggplant with summer vegetables ♦ Stir-fried Kuroge Wagyu with cumin, served with a tomato and aromatic vegetable sauce ♦ Octopus and corn fried rice with a shrimp oil accent ♦ 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.
Braised whole shark fin, seafood and summer vegetable aromatic steam, Kuroge Wagyu cumin stir-fry A recommended course where you can enjoy seasonal ingredients and shark fin June 16 – August 16 ♦ Assorted seasonal appetizers ♦ Braised whole shark fin (pectoral fin) ♦ Ayu spring roll, served with five-spice salt ♦ Live hamo (pike conger) and shrimp aromatic steam, served with summer vegetables ♦ Kuroge Wagyu (Japanese Black beef) cumin stir-fry, with tomato and aromatic vegetable sauce ♦ Octopus and corn fried rice, accented with shrimp oil ♦ Soft almond tofu, with seasonal fruit sauce and Chinese confection ※ The course menu is available for parties of two or more. ※ Amounts 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 that lets you enjoy high-grade ingredients such as braised whole shark fin, crab, domestic beef fillet, and abalone, as well as seasonal ingredients like sweetfish (ayu), pike conger (hamo), and summer vegetables. June 16 – August 16 ♦ Jellyfish in vinegar and an assortment of seasonal appetizers ♦ Braised whole shark fin ♦ Ayu spring roll served with five-spice salt ♦ Live hamo and steamed crab claw with aroma, served with summer vegetables ♦ Domestic beef fillet and abalone stir-fried with cumin Two flavors: aromatic vegetables and golden sand powder ♦ Octopus and corn fried rice OR Chilled soy milk dandan noodles ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ The course menu is available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Starting with vinegared jellyfish and featuring a whole braised extra-large shark fin, selected premium ingredients such as crab, domestic beef fillet, and abalone, plus seasonal items like sweetfish, pike conger, and summer vegetables—an extravagant course June 16 – August 16 ♦ Vinegared jellyfish and assorted seasonal appetizers ♦ Braised whole extra-large shark fin ♦ Sweetfish spring roll served with five-spice salt ♦ Live pike conger and crab claw aromatic steam with summer vegetables ♦ Stir-fried domestic beef fillet and abalone with cumin Two flavor variations: aromatic vegetables and jinsha (golden sand) powder ♦ Octopus and corn fried rice Or Chilled soy milk dandan noodles ♦ Soft almond tofu with seasonal fruit sauce and Chinese confectionery *The course is 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 breaded fried veal tongue, steamed pike conger and summer vegetables, and stir-fried Kuroge Wagyu June 16 – August 16 ♦ Seasonal appetizer assortment ♦ Scallop and winter melon shark fin soup ♦ Breaded fried veal tongue with yurin (scallion oil) sauce ♦ Steamed live pike conger (hamo) and eggplant with summer vegetables ♦ Stir-fried Kuroge Wagyu with cumin, served with a tomato and aromatic vegetable sauce ♦ Octopus and corn fried rice with a shrimp oil accent ♦ 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.
Braised whole shark fin, seafood and summer vegetable aromatic steam, Kuroge Wagyu cumin stir-fry A recommended course where you can enjoy seasonal ingredients and shark fin June 16 – August 16 ♦ Assorted seasonal appetizers ♦ Braised whole shark fin (pectoral fin) ♦ Ayu spring roll, served with five-spice salt ♦ Live hamo (pike conger) and shrimp aromatic steam, served with summer vegetables ♦ Kuroge Wagyu (Japanese Black beef) cumin stir-fry, with tomato and aromatic vegetable sauce ♦ Octopus and corn fried rice, accented with shrimp oil ♦ Soft almond tofu, with seasonal fruit sauce and Chinese confection ※ The course menu is available for parties of two or more. ※ Amounts 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 that lets you enjoy high-grade ingredients such as braised whole shark fin, crab, domestic beef fillet, and abalone, as well as seasonal ingredients like sweetfish (ayu), pike conger (hamo), and summer vegetables. June 16 – August 16 ♦ Jellyfish in vinegar and an assortment of seasonal appetizers ♦ Braised whole shark fin ♦ Ayu spring roll served with five-spice salt ♦ Live hamo and steamed crab claw with aroma, served with summer vegetables ♦ Domestic beef fillet and abalone stir-fried with cumin Two flavors: aromatic vegetables and golden sand powder ♦ Octopus and corn fried rice OR Chilled soy milk dandan noodles ♦ Silky almond tofu with seasonal fruit sauce and Chinese confectionery ※ The course menu is available for parties of two or more. ※ Amounts in parentheses include a 10% service charge and 10% consumption tax.
Kogyoku Course 20,000 yen (24,200 yen) (Kogyoku Course) Starting with vinegared jellyfish and featuring a whole braised extra-large shark fin, selected premium ingredients such as crab, domestic beef fillet, and abalone, plus seasonal items like sweetfish, pike conger, and summer vegetables—an extravagant course June 16 – August 16 ♦ Vinegared jellyfish and assorted seasonal appetizers ♦ Braised whole extra-large shark fin ♦ Sweetfish spring roll served with five-spice salt ♦ Live pike conger and crab claw aromatic steam with summer vegetables ♦ Stir-fried domestic beef fillet and abalone with cumin Two flavor variations: aromatic vegetables and jinsha (golden sand) powder ♦ Octopus and corn fried rice Or Chilled soy milk dandan noodles ♦ Soft almond tofu with seasonal fruit sauce and Chinese confectionery *The course is 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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