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Chinese Kaiseki Wine Keisen
中国懐石×wine Chinese恵泉
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Nouvelle Chinoise for Small Groups
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specialty Peking Duck Course: 14,500 yen and up (Please make a reservation at least 3 days in advance.) You can compare different parts of the Peking Duck. The skin of the breast and the skin of the back have different textures and tastes. Please enjoy both the breast and the thigh. You can enjoy it rolled with leek and cucumber, or with seasonal fruits.... Our chef will cut and cook the Peking Duck at your table. The aroma, texture, and taste of freshly prepared Peking Duck are all yours to enjoy. Pairing with red wine or Shaoxing wine is recommended. To finish off the meal, we will prepare "thick ramen noodles with Peking duck meat and scallions" made with 100% Peking duck broth.
Starting with a seasonal appetizer, the restaurant offers a total of eight dishes, including deep-fried spring rolls, two kinds of hand-wrapped steamed dim sum, today's dim sum, dumplings, a plate of local organic vegetables, a meal, and dessert. All dim sum is homemade and carefully wrapped individually. Vegetables are carefully cooked and seasoned according to their season and condition. This course is available only on weekdays, and is prepared with the most suitable flavor for that day and moment. Even first-timers can feel our restaurant's attitude.
Begin with a seasonal appetizer, followed by your choice of two dishes from the eight Hong Kong dim sum selections. In addition, you can choose 7 standard Chinese specialties and 2 dishes from today's specialties for a 7-course prix fixe menu. Customers can design their own course according to their mood and preferences of the day. Meals and desserts are suggested based on the progress of the meal. The recommended dish of the day will be presented on a separate sheet of paper. This is a fun way to choose and to enjoy the depth of authentic Chinese cuisine.
Focusing on seasonal ingredients, we select fresh seafood, meat, and vegetables from the market and fields that day, and assemble our dishes according to what is available. No two days have the same composition, and our Chinese kaiseki is prepared by confronting the ingredients at that moment. Furthermore, at Keisen, dishes are prepared after customers arrive at the restaurant. Seasoning, the way vegetables are cut, the way they are cooked, and even the order in which they are served are all carefully adjusted to suit the occasion, your preferences, and the drinks you will be drinking that day. Even if the same dish is ordered at the next table, we will slightly change it to the most delicious form for each customer. This course is especially recommended for those who want to enjoy a variety of flavors in small portions and many dishes, and for those who want to savor the pairing with wine or Chinese tea in a relaxed atmosphere.
Focusing on seasonal ingredients, we select fresh seafood, meat, and vegetables from the market and fields that day, and assemble our dishes according to what is available. No two days have the same composition, and our Chinese kaiseki is prepared by confronting the ingredients at that moment. Furthermore, at Keisen, dishes are prepared after customers arrive at the restaurant. Seasoning, the way vegetables are cut, the way they are cooked, and even the order in which they are served are all carefully adjusted to suit the occasion, your preferences, and the drinks you will be drinking that day. Even if the same dish is ordered at the next table, we will make slight changes to make it the most delicious for each customer. This course is especially recommended for those who want to enjoy a variety of flavors in small portions and many dishes, and for those who want to savor the pairing with wine or Chinese tea in a relaxed atmosphere.
Focusing on seasonal ingredients, we select fresh seafood, meat, and vegetables from the market and fields that day, and assemble our dishes according to what is available. No two days have the same composition, and our Chinese kaiseki is prepared by confronting the ingredients at that moment. Furthermore, at Keisen, dishes are prepared after customers arrive at the restaurant. Seasoning, the way vegetables are cut, the way they are cooked, and even the order in which they are served are all carefully adjusted to suit the occasion, your preferences, and the drinks you are drinking. Even if the same dish is ordered at the next table, we will slightly change it to the most delicious form for each customer. This course is especially recommended for those who wish to enjoy a variety of tastes with small portions and many dishes, and for those who wish to savor the pairing of wine or Chinese tea in a relaxed atmosphere.
Shark's Fin Stew Indulgence Course High-grade dry food of Chinese cuisine This course features shark's fin as the main dish. 24,000 yen - prepared in an earthenware pot 14,500 yen - prepared on a plate Shark's fin of Chiba Prefecture reef shark will be used. The shark's fin is simmered in a "cockle-cockle" collagen soup extracted from Peking duck, Jinhua ham, Himekko chicken, Berkshire black pork, dried scallops, and other ingredients. The finishing touch is homemade crispy roasted rice cake, which gives the dish a pleasant aroma and flavor.
Shipped live directly from Shanghai. Live Shanghai Crabs are steamed and prepared by our chefs in a way that makes them easy to eat. Shanghai Crab Miso with a rich flavor, tasty and rich female roe, and plump and chewy male milt. Sweet and moist Shanghai crab meat & richly flavored and resilient claw meat Shanghai crab soup stock is used as the base for the flavor. In October and November, the main dish is female Shanghai crab roe, and in December, male Shanghai crab roe is added. Please make a reservation for the popular "Shanghai Crab in Old Wine" before the 10th of the month. Steamed Shanghai Crab (Male & Female) Comparison Shanghai crab steamed rice Shanghai Crab Steamed in Chawanmushi (Steamed egg custard) Shanghai Crab Kamaboko Shanghai Crab Female in Old Wine Braised Shark's Fin with Shanghai Crab
Chinese Kaiseki Special Course (Reservations required 8 days in advance) - Abalone and winged abalone 36,000 yen / 72,000 yen We have specially selected the finest ingredients for this special occasion. The menu includes "abalone wing and tusk," a high-end dried abalone prized in Hong Kong, as well as "abalone wing and tusk," which is called "the ultimate in flavor, The "raised raised bowl," which is known as the ultimate in nourishment, is also included, The special kaiseki menu features the finest of Chinese cuisine, including the "Buddha's leaping fence," the ultimate bowl of nourishment. The cuisine is not about the quantity, but rather the quality of the ingredients. We prepare Chinese kaiseki prepared just for that day and for that customer. For important business entertainment, celebrations, or a memorable evening.
Focusing on seasonal ingredients, we select fresh seafood, meat, and vegetables from the market and fields that day, and assemble our dishes according to what is available. No two days have the same composition, and our Chinese kaiseki is prepared by confronting the ingredients at that moment. Furthermore, at Keisen, dishes are prepared after customers arrive at the restaurant. Seasoning, the way vegetables are cut, the way they are cooked, and even the order in which they are served are all carefully adjusted to suit the occasion, your preferences, and the drinks you are drinking. Even if the same dish is ordered at the next table, we will make slight changes in order to create the most delicious experience for each customer.
Keisen's Hong Kong congee, recreated using authentic methods from Hong Kong. Raw rice is combined with century egg and homemade scallion oil the day before, and cooked at a high temperature of about 110 degrees for 4 hours, resulting in a smooth and creamy texture that feels like the grains of rice have been loosened. Topped with seasonal ingredients such as green onions, island seaweed, seafood, and homemade Hong Kong-style fried bread. Enjoyable as a selectable dish from lunch dim sum to dinner courses.
Using Koshihikari rice grown in the northern part of Tochigi Prefecture, specifically in the Nasunogahara area, this fried rice is made with rice sourced directly from local farmers. Eggs are also sourced from the same region, using Nasu Goyou eggs, enhancing the aroma and flavor of the ingredients. The rice is cooked slightly firmer, resulting in a fluffy texture that is light and not greasy, while still being separate. The key to making fried rice is the heat and speed. By stir-frying quickly over high heat, we achieve a balance of crispiness and a light mouthfeel. In spring, we offer fried rice with sakura shrimp and asparagus. In early summer, we have fried rice with shirasu and green pepper. In summer, enjoy a refreshing plum fried rice. In autumn, we serve fried rice with crunchy lettuce and autumn salmon. In winter, we feature snow crab fried rice. Our standard options include homemade char siu and shrimp fried rice, allowing you to enjoy flavors that highlight seasonal ingredients. We can accommodate large portions and additional orders. Please note that extra charges may apply depending on the course.
A Chinese chumaki based on the umami of dried scallops and dried shrimp, layered with the texture of bamboo shoots, the richness of homemade bacon, and the aroma of sausage. The individuality of each ingredient seeps into the glutinous rice from Kanuma, resulting in a melt-in-your-mouth texture and deep flavor. Enjoy it with the aroma that rises the moment it is steamed.
A light soup made with seafood broth and superior stock. It pairs well with the thin noodles in Hong Kong style. Enjoy this classic Hong Kong ramen featuring plump and satisfying shrimp wontons.
Dan Dan Noodles finished with sesame paste, black vinegar, doubanjiang, and homemade chili oil, offering a spicy and creamy experience. The complex flavors and smoothness blend perfectly. The base soup is carefully made from three types of chicken, pork, and fish, bringing out depth and richness. The garnishes include chopped green onions, dried shrimp, and minced Chinese mountain jellyfish, adding texture and accents. The noodles can vary according to the season and ingredients, including the basic thin noodles, special noodles of the day, and noodles mixed with whole wheat or burdock. The toppings of greens and meat miso are also a highlight. The meat miso is made by stir-frying ground beef for about an hour, enhancing its aroma and deep richness. This meat miso is essential to the Dan Dan Noodles, supporting its rich and spicy flavor. It is always the number one choice for meals. With every bite, the soup, noodles, garnishes, and meat miso come together, allowing you to enjoy the layering of aromas and flavors. This is a unique Dan Dan Noodles experience from Keisen, where you can feel the depth of flavor and changes in texture in one dish. Large portions and additional orders are also available. Additional charges may apply depending on the course.
Mapo tofu enriched with rich and melting cod milt. The aroma of Sichuan pepper and the depth of umami combine with the creaminess of the milt, resulting in a soft and profound flavor. Enjoy it hot with Koshihikari rice from Nasu no Gahara. This is a winter limited meal.
Fried rice that brings out the refreshing sweetness and acidity of pineapple. Heating enhances the fruit's aroma, and each grain of rice is infused with flavor. It is light and has a pleasant aftertaste, making it a delightful dish to conclude a meal. This is a limited dish for early summer.
Chilled Chinese noodles made with a special sauce using tomato extract from Marufuku Farm. The noodles, blended with tomatoes, create a light yet flavorful and deep taste. Enjoy it comfortably with colorful ingredients during the hot season. This is a meal available only in midsummer.
Ankake yakisoba made only with makomo from Kume Farm. The fragrant Hong Kong thin noodles are grilled to perfection, coated with a thick sauce, highlighting the gentle sweetness and texture of makomo. This dish evokes the beginning of autumn and is a deeply flavorful plate. It is a meal available only in early autumn.
A special ramen made with 100% broth that fully brings out the flavor of Peking duck. The rich white soup, simmered for 12 hours, is complemented by the aroma of green onions and a spicy accent. This is a perfect bowl to enjoy at the end, available only to those who ordered the Peking Duck Experience Course.
Hot and sour soup noodles finished with Hong Kong red vinegar. Made with plenty of vegetables, it has a gentle sourness and just the right amount of spiciness that warms the body. A deeply flavorful bowl that warms both the heart and body during cold times. This is a winter limited dish.
Specialty Peking Duck Experience Course is carved right in front of you while still warm. Hot oil is poured over it multiple times, roasting the skin to a perfect crisp. It is served fresh from the kitchen to your table, steaming as it arrives. The moment the knife touches it, the rich flavors trapped inside burst forth, and the glossy fat flows and drips. The sound, the spreading aroma, the rising steam—this moment is crafted right before your eyes. Enjoy the different textures and flavors of the skin from the breast and the back. Savor the distinct tastes of the breast meat and thigh meat. In addition to the classic green onions and cucumber, we also offer seasonal fruits. The aftertaste with red wine or Shaoxing wine is exceptional. To conclude, we will serve a bowl of noodles combining the meat and green onions in a rich collagen soup made solely from the Peking duck. Experience the full flavor of one whole duck without waste. *Reservations must be made three days in advance. *Prices vary depending on the number of people, as each duck is carefully prepared. (17,500 yen for two people / 15,500 yen for three people / 14,500 yen for four or more people)
At Keisen, we view the relationship between Chinese kaiseki and wine not as 'addition' but as 'multiplication.' Each dish is delicious on its own, and each wine is delicious on its own. However, when they truly complement each other, that deliciousness expands exponentially. We offer a selection ranging from those that harmonize with the dish to robust bottles that capture the umami, primarily from Italy and France. We will suggest the optimal glass for each dish according to your preferences and the flow of the meal. Please enjoy the time when food and wine resonate together. Vintage wines are also available. Starting from 8,800 yen, feel free to consult us about your wine preferences and budget.
A selection of carefully chosen white wines that harmonize beautifully with seafood dishes. At Keisen, we have selected white wines from around the world that pair especially well with Chinese cuisine, particularly Cantonese seafood. Rather than simply sourcing wines by region, we personally taste each one and only add those that we feel truly complement the dishes to our list. French Chablis and Meursault, Sancerre. Italian Soave, Gavi, and fine wines from Friuli-Venezia Giulia. High-quality Chardonnay from California and crisp Sauvignon Blanc from New Zealand. Each of these wines enhances the delicate flavors of seafood and balances the aftertaste. For example, with shrimp sautéed in mayonnaise, we recommend a California Chardonnay with rich fruitiness and hints of oak. For shrimp in chili sauce, a Friuli Ribolla Gialla with vibrant acidity and minerality. For stir-fried seafood with salt, a transparent Etna Bianco from Sicily. For Hong Kong's famous steamed fresh fish, the refreshing aroma of Vermentino, reminiscent of the Mediterranean breeze, pairs beautifully. The acidity and minerality of white wine highlight the sweetness of seafood and elegantly balance oils and flavors. Each dish presents a different expression, and because Cantonese cuisine emphasizes the natural flavors of ingredients, the combination with wine creates even greater depth. When enjoying seafood dishes, we invite you to pair them with white wine. Experience the quietly sophisticated harmony created by the interplay of food and wine. Bottle white wine: 6,600 yen to 30,000 yen. Today's glass white wine: 900 yen to 4,000 yen. We also accept the bringing in of carefully stored vintage wines. It is possible to create dishes that pair with the wine. Bringing in is accepted from 3,000 yen per bottle.
The allure of the luxurious Peking Duck and Amarone lies in the fragrant crispness of the shiny skin, the rich umami of the luscious fat, and the interplay with sweet miso and seasonal vegetables. This deep flavor profile is beautifully complemented by the red wine Amarone, which hails from the Valpolicella region in Veneto, Italy. Amarone is a powerful and concentrated red wine made from sun-dried grapes. It features complex aromas reminiscent of ripe black fruits, dried fruits, spices, and cocoa. The rich alcohol and smooth tannins envelop the sweetness of the duck's fat, adding further depth to the flavor. At Keisen, we have meticulously paired Peking Duck with various wines, and among them, Amarone has shown particularly high harmony. We offer a wide selection of renowned Amarone wines, including those from Rallo, Tedeschi, Campo di Giuli, Marzi, and Bertani. The Peking Duck, crafted with seasonal ingredients, is exceptionally complemented by the concentrated and elegant Amarone. We invite you to try this luxurious combination. Amarone bottles are available starting from 22,000 yen. We also accept the bringing in of carefully stored vintage wines. It is possible to create dishes that pair with your wine. The corkage fee is 3,000 yen per bottle.
At Keisen, we cherish the art of Hong Kong dim sum, where each piece is hand-wrapped with care. Half bottle: 7,800 yen to 40,000 yen; Full bottle: 18,000 yen to 75,000 yen. Our shrimp dumplings encapsulate the umami of shrimp in a translucent thin skin. The Cantonese siu mai spreads the rich flavor of meat. Crispy fried shrimp spring rolls. Chewy pan-fried radish cake. Delicate seasoning that brings out the natural flavors of the ingredients, with steaming, frying, and baking techniques applied to each dish. Within these small plates, the skills of Chinese cuisine and the food culture of Hong Kong come to life. Accompanying this dim sum is champagne. Its fine and persistent bubbles gently cleanse the palate, enhancing the sweetness of shrimp and the umami of meat. A refreshing acidity combined with the aromas of white flowers and citrus, along with the aged scent reminiscent of brioche, harmonizes beautifully with the delicacy of steamed dishes and the crispness of fried items. Light yet with depth of flavor. The bubbles wash away the taste, making each subsequent bite feel fresh—that is the charm of champagne. Dim sum and champagne. Enjoy a refined moment where the vibrancy of Hong Kong meets the elegance of France. We also accept the bringing in of carefully stored vintage wines. It is possible to create dishes that pair with your wine. Corkage is accepted from 3,000 yen per bottle.
At Keisen, we value the harmony between meat dishes and red wine. Particularly, we recommend pairing Peking duck with Amarone. The concentrated fruitiness and mature tannins envelop sweetness and umami, creating a profound aftertaste. In Italy, we suggest Taurasi and Barolo, and especially recommend the Bordeaux blend from the Bolgheri region. Super Tuscans like Sassicaia, Ornellaia, and Solaria combine strength and elegance, beautifully resonating with Keisen's Chinese cuisine. Additionally, red wines from France and Spain pair well, and California Cabernet Sauvignon is an attractive choice for the sweetness and richness of Chinese dishes. We propose combinations that create depth through layering rather than simple addition. We also accept the bringing in of carefully stored vintage wines. It is possible to construct dishes to match the wine. Corkage is accepted from 3,000 yen per bottle. Bottled red wine ranges from 7,700 yen to 70,000 yen. Today's glass red wine ranges from 900 yen to 4,000 yen.
At Keisen, we cherish the harmony between Shanghai crab and wine. The rich eggs and crab miso of the female crab, and the elegant, plump texture of the male crab's milt. Sweet and umami-rich claw meat. Each individual characteristic is highlighted, and the chef carefully separates it to make it easy to eat. A gentle-flavored steamed egg custard enveloped in Shanghai crab. Plump dumplings where the flavors of crab, pork, and shrimp intertwine. The straight-to-the-point steamed dish allows you to enjoy a comparison of the differences between male and female crabs. Additionally, we offer a dish combining the meat of Shanghai crab and shark fin steak, a course unique to the cold season. Recommended to accompany this Shanghai crab course is the Vin Jaune from the Jura region of France. The long aging produces a sweet aroma reminiscent of sherry, with a complex spiciness. It carries nuances that connect to Shaoxing wine, while the aftertaste is clean and crisp. Sweet aromas, a sharp finish, and nutty umami and richness. This contrast enhances the rich umami of the Shanghai crab, adding depth to the flavor. Enjoy a plate and a glass. The harmony creates a deeper seasonal experience.
At Keisen, we offer Shaoxing wine (old wine), a representative fine liquor of China. The production area is near Shanghai. With a mild climate, it is characterized by its amber color and rich aroma that develops through long aging. From the refreshing taste of 8-year aged wine, which has a rounded feel, to the deep and spicy complexity of 30-year aged wine, which leaves a clean aftertaste. The longer it ages, the more roundness and complexity it gains, naturally complementing the flavors of Chinese cuisine. For those who appreciate the richness of wine, Shaoxing wine holds a special place. Enjoying Shaoxing wine slowly after draft beer is one of the long-loved ways to savor it. Additionally, for those unfamiliar with Shaoxing wine, we also offer cocktails made with it, crafted to be lighter and more approachable while retaining its rich aroma. Shaoxing wine gently complements dishes, quietly deepening the aftertaste of each plate. Please enjoy the traditional flavors. Shaoxing wine bottle: 6,500 yen to 66,000 yen.
【Chinese Tea for Balancing Body and Mind】 White tea, green tea, flower tea, oolong tea, yellow tea, black tea - the aroma and flavor of tea leaves vary greatly depending on altitude, soil, and tree age. At Keisen, we offer about 30 types of high-quality tea leaves carefully selected from mainland China and Taiwan. Each tea leaf's unique character is utilized to deliver a cup that resonates quietly with the dishes. The Chinese tea that balances body and mind, based on the philosophy of food as medicine, pairs with Chinese kaiseki to provide not only a taste experience but also a quiet sensation that permeates the body. The moment the aroma of the tea leaves rises, you can feel a sense of balance from within with each sip. Especially, cold Chinese tea emphasizes the quality of the tea leaves and water, enhancing the depth of aroma and flavor. The light and clear mouthfeel, along with the delicate aroma of the tea leaves, quietly seeps into the heart and body with each sip, allowing for a deeper appreciation of the lingering flavors with the dishes. The pairing of Chinese tea starts from 3,300 yen. Experience the depth and resonance created by the overlap of dishes and tea in a unique way at Keisen. One pot ranges from 700 yen to 3,600 yen.
At Keisen, we offer a variety of drinks as a cup that accompanies the dishes. Our draft beer has beautiful foam, is smooth, and is easy to drink, receiving high praise. We have a diverse selection of whiskies including Macallan 12 Year, Taketsuru, Hakushu, Hibiki, Yamazaki, and Yamazaki 12 Year, allowing you to enjoy the aromas and depth while creating a relaxed moment. Additionally, our homemade enzyme juice is crafted to bring out the flavors of the ingredients, and can be enjoyed in various ways such as with soda, water, or hot water. We also provide light and fragrant Chinese tea, spicy ginger ale, non-alcoholic beer, mineral water, and sparkling mineral water, ensuring a fulfilling time for those who do not drink alcohol. Draft beer 850 yen, whisky from 1,000 yen, non-alcoholic beer 700 yen, fruit juice from 600 yen, homemade enzyme juice from 700 yen, spicy ginger ale 600 yen, mineral water 500 yen, sparkling mineral water 600 yen. A cup that accompanies each dish deepens the lingering flavors of the meal. A carefully crafted cup that brings out the aromas and tastes of the ingredients resonates quietly in your heart, coloring a special experience unique to Keisen.
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