Chūka Takase

The course meal includes the typical fine ingredients of Cantonese cuisine, such as Shark's fin, abalone, swallow's nest, sea cucumber, etc, In addition to shark's fin, abalone, swallow's nest, sea cucumber, etc., fresh seasonal seafood from Japan is used in abundance in each season. Japanese fresh seafood is also used in the menu. This is a new concept for Chef Takase. The menu is composed of a new concept for Chef Takase, combining Cantonese cuisine with Japanese ingredients.

When you open the jar, you can smell the animal fragrance. When the jar is opened, the smell of animal odors wafts into the air. When Buddha smells it, he abandons the path of dhyana and jumps over the wall, This is where the name "佛跳墻" (佛跳墻) comes from. This is the legendary steamed soup. Our Fattueh Chong is made without any chemical seasonings. It is made with dried abalone, dried scallops, shark's fin, and fish floats, shark fins, fish flukes, dried shrimp, Jinhua ham, and dried sea cucumbers, dried abalone, dried scallops, shark fins, fish floats, dried shrimp, Jinhua ham, dried sea cucumbers, etc. The complex and deep flavor is created by steaming them in a jar with the broth.

Legendary Steamed Soup "Fattueh Raise" enjoyed in a cauldron. Our Fattu Chong is made without any chemical seasonings. Our Fattueh Chong is made without using any chemical seasonings and is made with dried abalone, dried scallops shark fins, fish flukes, dried shrimp, Jinhua ham, dried sea cucumbers, and various other high-grade dried ingredients, dried abalone, dried scallops, shark fins, fish floats, dried shrimp, Jinhua ham, dried sea cucumbers, etc. The complex and deep flavor is created by steaming them in a jar with the broth.