GINZA Sinfo-Forever Garden

Braised Keshika Shark Shark Fin 120g M: 17,160yen 200g L: 28,600yen 300g LL: 42,900yenBraised Yoshikiri Shark Tail Fin 120g M: 17,160yen 200g L: 28,600yen 300g LL: 42,900yenShark fin is one of the finest ingredients in Chinese cuisine. You can choose between blue shark tail fin and Yoshikiri shark tail fin from Kesennuma. You can choose from the rich and mellow Beijing court style using Jinhua ham and dried scallops in abundance and Bai Shang Yuan, or the original Sinfog Garden's refreshing Bai Yaki using Japanese white soy sauce. Enjoy our chef's best dishes: A. Red wings with a rich and thick soup made with our special white top-grade soup. B. Light, translucent white soy sauce is used for the white baked exhaust wings. Aromatic white soy sauce flavor comes through.

(50 pieces of dried abalone from Yoshihama, Iwate Prefecture) 11,880 yen (33 pieces of dried abalone from Sanriku, Iwate Prefecture) 19,800 yen (22 pieces of dried abalone from Sanriku, Iwate Prefecture) 28,600 yen (23 pieces of dried abalone from Yoshihama, Iwate Prefecture) 88,000 yen (10 pieces of dried abalone from Sanriku, Iwate Prefecture) 99,000 yen (8 pieces of dried abalone from Sanriku, Iwate Prefecture) 110,000 yen. The history of dried abalone is ancient, and it has been treasured as a tribute to emperors since ancient times. By taking extra care to dry this precious abalone, its umami increases, resulting in a deeper flavor when rehydrated. The sauce, which concentrates the umami of chicken feet, pork collagen, dried scallops, and Jinhua ham, is exquisite. You can also enjoy it with risotto.

(1 serving) ¥9,680 (including tax) (Medium pot approximately 5 servings) ¥72,600 (including tax) (Large pot approximately 10 servings) ¥121,000 (including tax) The name comes from the idea that even monks who can only eat vegetarian food due to their vows, or even statues of Buddha that should not move, are drawn in by the aroma and 'jump over the temple walls.' The pot is filled with dried shark fin, abalone, sea cucumber, Jinhua ham, scallops, and more than a dozen types of ingredients from the mountains and seas, all prepared in the authentic Fujian cooking style.

(Half) ¥9,900 (including tax) (Whole) ¥18,700 (including tax) Beijing Duck, one of the imperial dishes with a long history. It is served with caster sugar and wrapped in Chinese crepes. Options include caviar topping, light stir-fried Beijing Duck with seasonal vegetables, and Beijing Duck soup noodles.

A rich and deep-flavored soup. The texture of the shark fin is exquisite, and the umami of the old chicken is well highlighted.

This is a medicinal-style soup made by slowly steaming old chicken with mushrooms known as Matsutake and Sanagidake, which are said to have health-boosting effects.

One serving: 3,850 yen

We made a refreshing salad with soft fresh yuba and cilantro seasoned with a light salt flavor. It is a low-calorie, high-protein healthy appetizer.

This dish has a refreshing taste that can revitalize you between meals. The crunchy texture of the daikon is enjoyable and pleasant.

A classic appetizer from Shanghai made with pork shank with skin prepared in Shanghai style.

Features a mildly spicy and flavorful seasoning. The tenderly prepared beef cheeks harmonize perfectly with the appetizing numbing and spicy flavors.

This dish is mixed with scallion oil, allowing you to enjoy the crunchy texture of the jellyfish.

This dish is an arrangement of the Shanghai cuisine 'Youbao Shrimp' using sweet angel shrimp. It is a chef's pride with a fragrant aroma and the shrimp's firm texture.

The original saliva chicken from Qinfu Garden, featuring a numbing 'ma' effect from several types of Sichuan pepper, stimulates the appetite. It is our top recommended appetizer.

The firm texture of the lobster and the nuttiness of the cashews harmonize perfectly. The spiciness adds an accent that enhances the flavor.

A dish that allows you to directly experience the aroma of quickly stir-fried ingredients and the firm texture of large prawns. It showcases the chef's skill.

Crispy and fragrant large shrimp coated with a special mayonnaise sauce. This product is very popular among women.

Ezo abalone will be prepared according to your preference. Please choose from the following cooking methods: 1. High-heat steaming with fragrant soy sauce 2. Medicinal food harmony with refreshing steamed tangerine peel 3. Stir-fried vegetables

Ise Ebi will be prepared according to your preference. Please choose a cooking method from the following: 1. Stir-fried with XO sauce 2. Stir-fried with scallions and ginger 3. Stir-fried with fermented black beans

Fresh fish will be prepared according to your preference. Please choose a cooking method from the following: 1. High-heat Steamed with Aromatic Soy Sauce 2. Crispy Fried with Sweet and Sour Sauce 3. Steamed with Fermented Black Beans 4. Hunan-style Steamed with Chili

Please choose a cooking method from the following: 1. Sichuan Style Spicy and Sour Stew 2. Shandong Style Grilled Green Onion Soy Sauce Sea Cucumber is considered the finest and is highly valued even in its home country of China. Please be sure to try these famous dishes made with traditional techniques.

(1 piece) ¥20,680 (including tax) (half piece) ¥10,780 (including tax) It is said to be good for skin beauty effects rich in collagen, nourishment, and enhancing vitality. We use soft-shelled turtles raised in Okinawa's coral sand.

Domestic loin meat and bell peppers are stir-fried over high heat for a fragrant finish.

The flavor of salted and fermented chili peppers is irresistible. A famous dish of Sichuan cuisine in the style of Qinfuyuan.

This is an original sweet and sour pork made with tender braised spare ribs that are crispy fried and finished with a fruity black vinegar sauce.

This dish features a spicy Sichuan-style seasoning that stimulates the appetite. The combination of pork, cabbage, and wood ear mushrooms is perfectly balanced.

This dish features the tenderness of pork with skin and the deep flavor of soy sauce. It has a perfect seasoning that goes well with rice.

A creative dish that combines the famous Hakka dish 'Braised Pork with Pickled Mustard Greens' with Japanese and Chinese plums. Enjoy the rich, tender pork belly with pickled mustard greens along with steamed buns.

A superb dish featuring high-quality Yamagata beef and the excellent compatibility of fragrant and textured yellow leek. Please try this masterpiece created by the head chef.

A dish luxuriously made with A5 rib roast of Yamagata beef, enhanced with fermented soybeans known as Douqi from China. Enjoy the quality fat and aroma.

We have prepared Yamagata beef in a spicy Sichuan-style stir-fry. It is sure to go well with drinks.

This is a popular dish made by simply stir-frying chicken and cashew nuts over high heat.

Juicy and tender Daisen chicken from Tottori Prefecture is topped with a special black vinegar sauce from Shinfukuen.

This dish is made with plenty of Sichuan pepper and chili peppers, perfect for hot summer days. It's a dish that pairs well with alcohol.

This dish features a perfect balance of our blended doubanjiang, the umami of coarsely ground pork and beef, the sharpness of Sichuan pepper, and the refreshing aroma of green Sichuan pepper, stimulating your appetite.

Quickly stir-fried seasonal vegetables over high heat.

Packed with the rich flavor of pork in an ultra-thin skin. Please enjoy with special black vinegar and ginger.

This is an original spring roll from Qinfuyuan, filled with the king of mushrooms, porcini, and various other mushrooms.

This is a popular shumai made with plenty of pork and shrimp.

The crispiness of the baked wontons and the juiciness of the pork minced meat are exquisite, with the flavor of nazuna adding an accent.

A classic dish from Shanghai. Enjoy the exquisite balance of the aroma of burnt green onions and oyster sauce.

The aroma of yellow chives and the rich flavor of shredded pork are abundant, and the thickness of the sauce clings to the noodles, making it delicious.

A rich flavor where plenty of vegetables, pork, and shrimp broth blend into chicken stock.

This is Shanghai-style fried noodles made with chewy noodles, pork, and vegetables, finished with a fragrant sauce.

Ultimate hot noodles topped with braised shark fin. Enjoy this blissful bowl.

This is a luxurious fried rice that includes seafood and various vegetables. Definitely a great choice to finish your meal!

This is a fragrant fried rice made with Chinese sausage, fried eggs, and three types of seasonings.

Pour plenty of shark fin sauce over the hot rice in the clay pot. Please mix well before enjoying.

Dumplings with black sesame paste that are said to be effective for anti-aging, beauty, and dieting.

This is a classic Macau tart baked with a crispy tart crust filled generously with rich egg-flavored cream.

We have beautifully arranged seasonal fruits on smooth almond tofu, which is said to have beauty benefits.

A dessert that symbolizes the beautiful and compassionate water (sweet dew) that falls from the willow branch (toothpick) held by the Kannon deity.

The almond tofu and coconut ice cream are complemented by the tanginess of the fruit sauce, creating a perfect flavor. This is the chef's recommended dessert.