Cucina Cinese Meiwa Shuka Oosu 301
中華料理 明和酒家 大須301店 / Chinese Cuisine Meiwa Shuka Osu 301
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A hidden gem for heartwarming Chinese cuisine
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A total of 14 dishes, including recent Chinese dishes such as Taiwanese-style deep-fried peppers and Peking-style black vinegar sweet-and-sour pork.
These are luxurious seafood spring rolls made with seafood paste and shrimp. Everything is prepared in-house.
Homemade dumplings served with a spicy Sichuan sauce have a texture similar to wontons.
Homemade dumplings served on a scallion plate have a texture similar to wontons.
Traditional hotel cheese hand-rolled in-house. Please enjoy it hot.
Please enjoy by dipping in sauces like shrimp chili or sweet and sour pork. It's also okay to sandwich!
Everyone loves shoronpo. You can also order 4 or 5 pieces.
Handmade gyoza in the restaurant. Enjoy it without sauce or with vinegar and pepper.
A traditional dish from Northeast China to Xinjiang. The spices are complex.
Slightly bitter and spicy. Pairs well with Shaoxing wine and beer.
Perfect as an appetizer or a snack.
Beyond imagination. The combination of jellyfish and tomato is delicious.
A low-carb appetizer. Please specify if you would like cilantro.
A sesame oil cilantro (coriander) salad. Made with sesame and tomato to create a more palatable flavor for cilantro.
Homemade dressing, homemade peanuts, and refreshing vegetables pair well with Chinese cuisine.
Century egg from Taiwan with a mild flavor, used in century egg tofu.
A traditional dish from Northeast China known as Lao Hu Cai. Served with bell peppers instead of green peppers.
The spicy sauce from Sichuan pairs well with Shaoxing wine, highballs, and sours.
This honeycomb tripe pairs well with sake.
The top dish that people ask, 'Please tell me the recipe.' Simple and delicious.
A dressing based on soy sauce and scallion oil. It has a Shanghai-style flavor.
It has been 10 years since it appeared on the menu. This time, we have enhanced the seasoning to give it a more authentic local flavor. It is spicy.
I love pickled mustard greens so much that I would like to designate them as a cultural asset of China. They pair well with sake.
We serve our homemade thick cut char siu simply with salt and black pepper.
It's on the larger side. We can serve it as a single piece when you want a little snack.
Perfect with beer. If you think 'there's no such thing as French fries in Chinese cuisine!', then try enoki fries. They have a slight numbing sensation from the pepper.
A traditional flavor. I often get asked, 'Is it spicy?' I respond, 'It's normally spicy.'
Mapo tofu made with local Pixian doubanjiang and spices. If you're worried about it being spicy, it's safer not to eat it.
Simple deliciousness. It's the taste of a Chinese grandmother.
Stir-fried cabbage with a fragrant black vinegar. It has a nice aroma.
A simple dish served using Chinese cooking techniques.
A dish of fire, a classic of Chinese cuisine. It's crunchy.
There are many variations of garlic chives and bean sprouts, but the difference in heat is unique to Chinese cuisine.
A classic of Chinese cuisine. It's delightful to have plenty of vegetables.
Evolved over 10 years! Crispy coating and sweet-spicy sauce. The accompanying cabbage pairs well with the dish.
Deep-fried chicken cartilage seasoned with chili, garlic, and Sichuan pepper. The Sichuan pepper gives a numbing sensation.
Chicken wings seasoned with Chinese five-spice powder.
A balance of light and rich flavors using the technique of Dongpo pork. Tender enough to be cut with chopsticks.
Many customers come to our restaurant just to enjoy this pork trotter.
The sauce, marinated with fresh lemons, has a nostalgic taste with a tangy flavor.
Stir-fried miso with crunchy cabbage and chewy pork
A famous Sichuan dish made with ginger, green peppers, and pork.
A popular item since the opening, shrimp wrapped in a crispy batter and coated with our original sauce. Sweet flavoring.
Everyone's favorite Shrimp Chili is a traditional flavor made with Chinese rice wine (Chunyan).
Clams that can be eaten raw, flavored with chili, garlic chives, and garlic.
Spicy stir-fried squid prepared in the Sichuan style. It goes well with rice.
A traditional flavor stir-fried with seafood and wood ear mushrooms using XO sauce born in Hong Kong.
Brand shrimp from New Caledonia in a traditional Hong Kong street food style. You can eat the whole shrimp, shell and all.
We offer the popular Angel Shrimp, which has rapidly spread throughout China, in our unique candy-wrapped steamed style.
A corn soup that children also love
The simple soup is delicious.
A tomato soup with a tangy flavor of tomatoes.
This is a ramen dish unique to Chinese restaurants, where noodles are entwined in a broth that harmonizes sourness and spiciness.
A dish stir-fried with seafood and noodles in a salty flavor. Chinese-style yakisoba has a unique taste.
Traditional Dan Dan Noodles. The familiar taste of Dan Dan Noodles.
Soy sauce ramen topped with bean sprouts. It is a local ramen from Kanagawa. Please add vinegar to taste.
A popular fried rice dish where the spiciness of Mapo tofu harmonizes with the sweetness of soft eggs.
A classic Chinese dish. Satisfying with plenty of vegetables in the sauce and rice.
Fried rice topped with plump shrimp, the number one favorite among women.
Everyone loves garlic fried rice.
A proud dish, many customers come specifically for this.
Captivated by the spiral.
Superb vanilla and homemade peanuts. Offered at a special price. If you do not want peanuts, please let us know.
Traditional light almond tofu. Made in-house.
The mango I bought for mango pudding was the most delicious when eaten as is with condensed milk.
A drink that once took China by storm. It seems to be good for beauty as well.
Deep-fried bun served with condensed milk. A taste reminiscent of nostalgic fried bread.
Sesame dumplings that are not too sweet, topped with powdered sugar
We offer a sour made with organic lemons harvested from Oshima Island, pickled in-house. Its refreshing aroma and crisp taste pair perfectly with Chinese cuisine.
We serve highballs made with organic lemons harvested from Oshima Island, pickled in-house. The refreshing aroma and crisp taste pair perfectly with Chinese cuisine.
(On the rocks, with water)
(On the rocks, with water)
(On the rocks, with water)
(On the rocks / Watered down) - Bottle '2,800 yen'
(On the rocks / Watered down) - Bottle '2,800 yen'
(On the rocks / Watered down) - Bottle '2,800 yen'
(On the rocks, water dilution)
(On the rocks, water dilution)
Made with organic lemons harvested from Oshima in the Seto Inland Sea, served non-alcoholic and infused in-house. Its refreshing aroma and crisp taste pair perfectly with Chinese cuisine.
(Glass/Decanter) Shaoxing wine made in a brewery in Shaoxing City, Zhejiang Province, under the supervision of Dr. Huang Hongcai, using traditional methods. Its appeal lies in the refreshing and crisp taste that comes from its youthful aging.
Huangjiu made from ancient black glutinous rice sourced from the panda's homeland, Shaanxi Province (primeval forest). Its acidity and refreshing aftertaste pair excellently with food. It is also recommended for those who are not fond of Shaoxing wine.
Made from deep-fried millet. This yellow wine has a smoky flavor and sweetness that coexist, making it a polarizing choice. It has a strong character and many fans. It is said to have high nourishing effects locally, with the saying 'stretch the muscles and invigorate the blood.'
Blended with goji berries and honey during the manufacturing process. It has a low alcohol content, making it easy to drink. It is recommended to serve it on the rocks with ice.
We will prepare three glasses of our recommended brands for today. You can enjoy the different aromas, colors, and flavors of the three types, making it a better value than drinking one glass at a time.
A handcrafted Shaoxing wine masterpiece. It has a very good balance of mellow and gentle flavors with earthy aromas, making it an easy-to-drink wine even for those who usually shy away from aged Shaoxing wines.
With a rich and fragrant taste that is slightly sweet, it leaves a refreshing aftertaste and a deep flavor. Both the balance of taste and aroma are of the highest quality.
A sake that Koyoraku Ryosan Brewery has revived from past blends for the modern era. It has a strong earthy flavor, astringency, and spiciness, making it highly recommended for Shaoxing wine lovers. Its antiquity feels fresh.
With a ten-year aging sensation, it is also refreshingly dry. The champion of Donglu Shaoxing wine, where opposing elements coexist. It is rich and dry.
A pioneer of modern Shaoxing wine. It has little astringency and is light. Not only is it light, but it also offers a sense of depth. It is produced by the same brewery as Huang Zhong Huang.
Shenkan liquor (one of China's eight famous liquors) is a yellow wine that uses ancient red yeast and medicinal yeast while keeping the sugar content low and modernizing the recipe. It is sweet and rich. It pairs well with dishes that use a lot of Sichuan pepper.
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