CANTON8 Q Plaza Harajuku

Special steamed shrimp dumpling (shrimp): A special steamed dumpling generously filled with plump, juicy shrimp, locking in rich umami flavor. Delicate and succulent.

Special Dumpling with Scallop and Snow Pea Shoots (Shrimp, Scallop): A luxurious dumpling harmonizing sweet scallop, crunchy snow pea shoots, and savory shrimp. Clean and refreshing finish.

A striking black dumpling skin made with squid ink, filled with concentrated umami from shrimp and crab. Visually bold and seafood-rich.

Tobikko Shrimp Shumai (Shrimp, Crab, Wheat Flour): Shrimp and crab paste topped with flying fish roe (tobikko). Enjoy the popping texture and deep seafood flavor.

Xiaolongbao with Crab Meat (Pork, Crab): Classic xiaolongbao bursting with hot soup, enhanced with luxurious crab meat. A perfect harmony of pork and crab.

Yuba Roll with Abalone Sauce (Shrimp): Shrimp wrapped in smooth yuba (tofu skin), finished with rich abalone sauce. Elegant, melt-in-the-mouth texture and umami.

A classic Hong Kong dim sum of thick shiitake mushrooms stuffed with savory pork and steamed. Juicy and aromatic.

Hong Kong-Style Turnip Cake (Pork, Shrimp): The sweetness of the turnip combined with the savory flavors of pork and shrimp is exquisite. Crispy on the outside, melt-in-your-mouth on the inside — authentic Hong Kong style.

Shanghai Style Spring Rolls (Egg): Crispy thin wrappers filled with a savory mix of pork and vegetables. Enjoy the satisfying crunch and juicy flavor in every bite.

Dried Tofu in Chili Oil: Chewy dried tofu tossed in aromatic chili oil. A mildly spicy, savory appetizer perfect with alcoholic drinks.

Crunchy jellyfish tossed in a refreshing, tangy orange-flavored sauce. A clean and light appetizer.

Creamy century egg preserved with chili. A perfect balance of unique fermented flavor and gentle heat.

Crispy, fragrant walnuts coated in amber-colored caramelized sugar. Sweet, crunchy, and almost candy-like.

Fresh seasonal vegetables dressed with rich, nutty pine nuts. Light, refreshing, and flavorful.

High-quality kuruma prawn marinated in sake lees (kasu) to bring out deep umami and subtle sweetness. Luxurious and aromatic.

Tender steamed chicken topped with a spicy, numbing Sichuan sesame sauce. Named 'mouthwatering chicken' for a reason — irresistibly delicious.

Fresh seasonal vegetables quickly stir-fried over high heat to lock in aroma and texture. A healthy dish accented with garlic and oyster sauce.

Sichuan-style mapo tofu served sizzling hot in a stone pot. The numbing Sichuan peppercorn and spicy chili bean paste awaken the appetite.

Crispy and juicy deep-fried chicken thigh seasoned with a pungent, spicy dry spice blend. A dry-style, beer-friendly dish.

Crispy deep-fried pork coated in a rich, mellow black vinegar sweet-and-sour sauce. A more complex and flavorful take on classic sweet and sour pork.

Plump, juicy shrimp stir-fried in a sweet, tangy, and slightly spicy chili sauce. A popular Sichuan-style shrimp dish (similar to 'Ebi Chili').

A luxurious dish of umami-rich mushrooms stir-fried with premium dried-seafood XO sauce. Deep, complex, and aromatic.

Premium Wagyu beef lightly swished in a special hot and sour soup. Refreshing yet deeply flavorful.

Tender, gelatinous sea cucumber slowly braised with sweet Japanese leeks. A classic high-end Chinese dish.

High-quality shark fin steamed Hong Kong-style and served with a special golden broth. A luxurious dish rich in collagen.

Dangerously spicy and addictive fried rice made with habanero peppers and an extra-hot secret sauce. Intense heat packed with umami.

A classic Cantonese fried rice loaded with barbecue pork, shrimp, and BBQ pork dumpling (siu mai). Fluffy, dry-grain texture and elegant flavor.

A Sichuan specialty featuring rich sesame paste, spicy chili oil, and numbing Sichuan peppercorns. Topped with savory minced pork sauce.

An elegant, clear golden consommé filled with generous amounts of crab meat. The natural sweetness of crab harmonizes with the refined, clear umami of the broth.

A nourishing soup made by slowly simmering silkie chicken (black-boned chicken), enriched with the nutty richness and aroma of pine nuts. Gentle on the body with deep, savory flavor.

A silky, thickened soup featuring ultra-thinly hand-cut silken tofu strands floating delicately. Showcasing masterful knife skills and a gentle, comforting taste.

A Hong Kong-style dessert featuring a flaky, buttery pie crust filled with smooth, lightly sweetened custard cream. A relative of the famous egg tart — delicious served hot or chilled.

A quintessential Hong Kong and Cantonese pastry featuring a flaky puff pastry or crumbly shortcrust shell filled with a silky, sweet egg custard.

A smooth, rich Asian-style pudding made with coconut milk. Subtly sweet with a clean, refreshing finish.