GRAND DINING CrossChina

Please enjoy fresh seasonal vegetables with homemade carrot dressing. Dressing can be changed to accommodate for five pungent vegetables.

Seasonal greens stir-fried over high heat with mushrooms and yuba.

Mapo tofu made only with vegetables and tofu, without meat. Not suitable for those avoiding the five pungent vegetables.

This is Shanghai fried noodles made only with vegetables and noodles. Eggs are used in the noodles.

This is stir-fried noodles with plenty of vegetables. The noodles are made with eggs.

This is fried rice made only with vegetables. It can be made without eggs.

This is mixed noodles seasoned with sweet miso and vegetables. The noodles are made with eggs.

This is a type of steamed bun that can have ingredients inserted in between. It contains eggs and dairy products.

This ice cream is popular for its rich flavor of oolong tea. It contains dairy products.

This dish features moist and tender steamed chicken, perfectly paired with a light appetizer of scallion and ginger, making it easy to match with any drink.

A popular item where moist and tender steamed chicken perfectly matches with spicy Sichuan sauce.

Okinawa Island pork is characterized by its sweet fat and rich umami flavor. It is sous-vide cooked to create a tender warm appetizer that stimulates the appetite with a mildly spicy Sichuan sauce.

The crunchy texture made from the legs of the jellyfish is well-received. It is dressed with a sweet vinegar made from French grain mustard.

Enjoy a healthy seasonal salad with our homemade carrot dressing. The ingredients may vary depending on the season.

Enjoy a healthy seasonal salad with seafood dressed in our homemade carrot dressing. The contents may vary by season.

The shark fin is seasoned and simmered, then cooled and set into a jelly. Please enjoy it lightly with ginger sauce.

Starting from 11,000 yen, this is sold by weight. It is a Shanghai style dish where the tail fin of the shark is simmered in a rich soup. Starting from 11,000 yen, this is sold by weight. Please ask the staff about the sizes available.

Starting from 11,000 yen, this is sold by weight. The tail fin of the hammerhead shark is grilled to a crispy and fragrant exterior while remaining juicy on the inside for your enjoyment.

Shredded shark fin and live abalone simmered in a rich white soup.

This is a rich soy sauce flavored white broth soup with shredded shark fin. It serves one.

Shredded shark fin and crab meat in a thick delicious salt soup is the perfect match for one serving.

A luxurious rice bowl made with a single dorsal fin of blue shark, featuring a rich and thick sauce that coats the rice.

A luxurious ramen made with a single dorsal fin of blue shark, featuring a rich and thick sauce that clings to the noodles.

Domestic water spinach stir-fried with garlic over high heat. Availability may vary by season.

Stir-fried seasonal greens and yuba with aromatic shrimp miso.

Crispy, hot homemade spring rolls filled with plenty of shrimp, pork, and assorted vegetables.

A popular dish made with two pieces of hand-cut Satsuma black pork and Awaji onion, packed with flavor and a chunky texture.

A dish featuring large shrimp placed on a baguette, sandwiched with shrimp paste infused with basil and sun-dried tomatoes, and deep-fried to a crisp.

Boiled meat wontons paired perfectly with fragrant Hong Kong fish sauce

Stir-fried plump large prawns and seasonal vegetables lightly with sun-dried salt.

・2,200 yen・Parmesan cheese topping…+300 yen This popular large shrimp chili dish, loved by people of all ages, is best enjoyed by dipping steamed buns in the sauce to savor every last bit.

The large shrimp, crispy on the outside and tender on the inside, is coated in mayonnaise sauce and is particularly popular among women.

Stir-fried large prawns and live abalone with seasonal vegetables in homemade yuzu pepper.

This dish features tender spare ribs cooked at low temperature, blended with Shanghai black vinegar, sherry, honey, balsamic vinegar, and other ingredients, creating a complex and deep flavor with a unique balance of sweetness and acidity.

This is a Sichuan-style stir-fry called Hoikoro, featuring Okinawa island pork known for its sweet fat and rich umami, cooked tenderly at low temperature and stir-fried with leeks and sweet miso.

Stir-fried using Black Wagyu beef and seasonal vegetables with a perfect cooking technique in a black pepper sauce based on oyster sauce.

Crispy fried Oyamadori chicken coated with spices such as chili, Sichuan pepper, and cumin.

Enjoy the exquisite balance of sourness and spiciness from the Ouyama chicken stir-fried in a mildly spicy sweet and sour sauce.

Tenderly simmered pork trotters are deep-fried at high temperature and coated with Sichuan pepper salt. This dish offers a new sensation with a crispy exterior and a melt-in-your-mouth interior.

This is our most popular dish. After simmering Kagoshima black-haired Wagyu beef until tender, it is topped with a direct flame sear. Enjoy the deep umami of numbness and spiciness.

This dish features Kagoshima-produced black-haired Wagyu simmered with tofu in a delicious salt soup, topped with condiments and spices, and finished with hot oil poured over it to create an instant aromatic oil.

Topped with finely shredded steamed chicken in a light yet rich soup. The aroma of leeks is the highlight.

A popular dish where thick and aromatic homemade white sesame paste is combined with spicy meat sauce, coating the noodles.

This dish features Okinawa island pork, known for its sweet fat and rich umami, combined with green onions and garlic chives, all in a simple yet aromatic soy sauce-based noodle dish that can be enjoyed as a snack or a main course.

This fried rice is packed with the rich flavor of tender diced black-haired Wagyu beef.

This is fried rice infused with the delicious flavor of red snow crab.

Using high-quality jasmine tea, this Hong Kong style congee is slowly cooked with dried scallops and chicken broth, topped with shrimp, scallops, and squid.

Using high-quality jasmine tea, we slowly cooked Hong Kong style congee with dried scallops and chicken broth, topped with steamed chicken.

Using high-quality jasmine tea, this Hong Kong style congee is slowly cooked with dried scallops and chicken broth, topped with red snow crab meat and lettuce.

We source freshly milled rice with reduced pesticide from a farmer acquaintance in Wakasa Town, Fukui Prefecture, and cook it in a pressure cooker at high temperature to achieve a chewy and fluffy texture using purified water.

This dessert is made by combining rich milk tea brewed with jasmine tea and fresh cream, resulting in an exquisite melt-in-your-mouth texture.

This dessert, with a rich milky flavor and the aroma of oolong tea, is perfect after a meal.

Extremely popular among all ages! Fried dumpling with black sesame filling

One piece of lightly sweet fluffy steamed bread pairs well with dishes!