CANTON8 表参道店

特製海老蒸し餃子 (海老)Special Steamed Shrimp Dumpling (Shrimp)(説明): ぷりぷりの海老を贅沢に使い、旨味を閉じ込めた特製蒸し餃子。ジューシーで上品な味わい。 A special steamed dumpling generously filled with plump, juicy shrimp, locking in rich umami flavor. Delicate and succulent.

帆立と豆苗の特製餃子 (海老、帆立)Special Dumpling with Scallop and Snow Pea Shoots (Shrimp, Scallop)(説明): 甘みのある帆立とシャキッとした豆苗、海老の旨味が調和した贅沢な一品。さっぱりとした後味。A luxurious dumpling harmonizing sweet scallop, crunchy snow pea shoots, and savory shrimp. Clean and refreshing finish.

イカ墨の海鮮餃子 (海老、蟹、小麦粉)Squid Ink Seafood Dumpling (Shrimp, Crab, Wheat Flour) (説明): イカ墨で練り込んだ黒い皮に、海老と蟹の旨味を凝縮。見た目も華やかな海鮮餃子。A striking black dumpling skin made with squid ink, filled with concentrated umami from shrimp and crab. Visually bold and seafood-rich.

とびっこ海老焼売 (海老、蟹、小麦粉)Tobikko Shrimp Shumai (Shrimp, Crab, Wheat Flour)(説明): 海老と蟹のすり身にとびっこをトッピング。プチプチ食感と海の幸の風味が楽しめる焼売。Shrimp and crab paste topped with flying fish roe (tobikko). Enjoy the popping texture and deep seafood flavor.

蟹肉入り小籠包 (豚肉、蟹)Xiaolongbao with Crab Meat (Pork, Crab) (説明): アツアツのスープが溢れる小籠包に、贅沢な蟹肉をプラス。豚肉と蟹のハーモニー。Classic xiaolongbao bursting with hot soup, enhanced with luxurious crab meat. A perfect harmony of pork and crab.

湯葉巻の鮑ソースかけ (海老)Yuba Roll with Abalone Sauce (Shrimp)(説明): 滑らかな湯葉で海老を巻き、芳醇な鮑ソースをかけた優雅な一品。口どけと旨味が絶妙。(Description): Shrimp wrapped in smooth yuba (tofu skin), finished with rich abalone sauce. Elegant, melt-in-the-mouth texture and umami.

香港風椎茸の肉詰め (豚肉)Hong Kong-Style Stuffed Shiitake Mushroom (Pork)(説明): 肉厚の椎茸に豚肉の旨味を詰めて蒸し上げた、香港風定番点心。ジューシーで香り豊か。 (Description): A classic Hong Kong dim sum of thick shiitake mushrooms stuffed with savory pork and steamed. Juicy and aromatic.

香港式大根餅 (豚肉、海老)Hong Kong-Style Turnip Cake (Pork, Shrimp)(説明): 大根の甘みと豚肉・海老の旨味が絶妙。外は香ばしく、中はとろける香港式大根餅。(Description): Sweet turnip cake with savory pork and shrimp. Crispy outside, melt-in-your-mouth inside — authentic Hong Kong style.

上海風春巻き（卵）Shanghai-Style Spring Rolls(説明): パリッと揚げた薄皮に、豚肉と野菜の旨味たっぷりの餡を詰め込み。サクサク食感とジューシーな味わいが楽しめる一品。(Description): Crispy thin wrappers filled with a savory mix of pork and vegetables. Enjoy the satisfying crunch and juicy flavor in every bite.

ラー油干し豆腐Dried Tofu in Chili Oil(説明): 噛めば噛むほど旨味が出る干し豆腐を、香ばしいラー油で和えました。ピリ辛でお酒が進む一品。(Description): Chewy dried tofu tossed in aromatic chili oil. A mildly spicy, savory appetizer perfect with alcoholic drinks.

オレンジ風味クラゲOrange-Flavored Jellyfish(説明): コリコリ食感のクラゲを、爽やかなオレンジ風味のタレで和えたさっぱりとした前菜。(Description): Crunchy jellyfish tossed in a refreshing, tangy orange-flavored sauce. A clean and light appetizer.

トウガラシ漬けピータンChili-Preserved Century Egg(説明): クリーミーなピータンをトウガラシ漬けに。独特の風味と程よい辛さが絶妙です。(Description): Creamy century egg preserved with chili. A perfect balance of unique fermented flavor and gentle heat.

琥珀クルミAmber Walnuts (Candied Walnuts) (説明): カリッと香ばしいクルミを飴でコーティング。琥珀色の輝きが美しい、甘くてサクサクのお菓子感覚。(Description): Crispy, fragrant walnuts coated in amber-colored caramelized sugar. Sweet, crunchy, and almost candy-like.

松の実と季節野菜和え物Seasonal Vegetable Salad with Pine Nuts(説明): 新鮮な季節野菜を、松の実のコクとナッツ感で風味豊かに和えました。軽やかな一品。(Description): Fresh seasonal vegetables dressed with rich, nutty pine nuts. Light, refreshing, and flavorful.

酒粕漬けクルマエビSake Lees-Marinated Kuruma Prawn(説明): 上質なクルマエビを酒粕に漬け込み、旨味とほのかな甘みを引き出しました。贅沢な風味。(Description): High-quality kuruma prawn marinated in sake lees (kasu) to bring out deep umami and subtle sweetness. Luxurious and aromatic.

四川風よだれ鶏Sichuan-Style Mouthwatering Chicken (Yudachi Ji)(説明): 柔らかい蒸し鶏に、四川風のピリ辛ゴマだれをかけた「よだれが出るほど美味しい」名物料理。(Description): Tender steamed chicken topped with a spicy, numbing Sichuan sesame sauce. Named "mouthwatering chicken" for a reason — irresistibly delicious.

中華風野菜炒めChinese-Style Stir-Fried Vegetables(説明): 季節の野菜を強火でサッと炒め、香りと食感を閉じ込めたヘルシーな一品。ガーリックやオイスターソースがアクセント。(Description): Fresh seasonal vegetables quickly stir-fried over high heat to lock in aroma and texture. A healthy dish accented with garlic and oyster sauce.

石鍋マーボー豆腐Stone Pot Mapo Tofu(説明): 熱々の石鍋で提供する四川風麻婆豆腐。花椒のシビレと豆板醤の辛さが食欲をそそる。(Description): Sichuan-style mapo tofu served sizzling hot in a stone pot. The numbing Sichuan peppercorn and spicy chili bean paste awaken the appetite.

辛口チキン唐揚げSpicy Dry Chicken Karaage (説明): カリッとジューシーに揚げた鶏もも肉を、ピリッと辛いスパイスで味付け。ビールによく合う辛口タイプ。(Description): Crispy and juicy deep-fried chicken thigh seasoned with a pungent, spicy dry spice blend. A dry-style, beer-friendly dish.

黒酢の酢豚Sweet and Sour Pork with Black Vinegar(説明): カリッと揚げた豚肉を、コクとまろやかさのある黒酢の甘酢あんで絡めました。風味豊かな酢豚。(Description): 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.

海老のチリソース炒めStir-Fried Shrimp in Chili Sauce(説明): ぷりぷりの海老を、甘辛くてピリッとしたチリソースで炒めた、人気の四川風海老料理。(Description): Plump, juicy shrimp stir-fried in a sweet, tangy, and slightly spicy chili sauce. A popular Sichuan-style shrimp dish (similar to "Ebi Chili").

XO醤のキノコ炒めStir-Fried Mushrooms with XO Sauce(説明): 高級干し海鮮XO醤で、旨味たっぷりのキノコを炒め上げた贅沢な逸品。風味豊かで深い味わい。(Description): A luxurious dish of umami-rich mushrooms stir-fried with premium dried-seafood XO sauce. Deep, complex, and aromatic.

和牛の酸辣スープしゃぶしゃぶWagyu Hot and Sour Shabu-Shabu(説明): 上質な和牛を、酸味と辛味の効いた特製酸辣スープでしゃぶしゃぶに。さっぱりしながらも深い味わい。(Description): Premium Wagyu beef lightly swished in a special hot and sour soup (suān là tāng). Refreshing yet deeply flavorful.

ネギとナマコの煮込みBraised Sea Cucumber with Scallions(説明): とろっとした食感のナマコを、甘みのある長ネギと一緒にじっくり煮込みました。高級中華の定番。(Description): Tender, gelatinous sea cucumber slowly braised with sweet Japanese leeks. A classic high-end Chinese dish.

原宿特製蒸しフカヒレHarajuku Special Steamed Shark Fin(説明): 上質なフカヒレを香港風に蒸し上げ、特製の黄金スープで味わう贅沢な一品。コラーゲンたっぷり。(Description): High-quality shark fin steamed Hong Kong-style and served with a special golden broth. A luxurious dish rich in collagen.

悪魔の炒飯Devil's Fried Rice(説明): 見た目以上に辛い！ハバネロや激辛ダレを使った、危険なほど旨い炒飯。辛さの中に旨味が凝縮。(Description): Dangerously spicy and addictive fried rice made with habanero peppers and an extra-hot secret sauce. Intense heat packed with umami.

揚州炒飯Yangzhou Fried Rice(説明): チャーシュー、海老、焼売など具材豊かな広東発祥の代表的な炒飯。パラパラ食感と上品な味わい。(Description): A classic Cantonese fried rice loaded with barbecue pork, shrimp, and BBQ pork dumpling (siu mai). Fluffy, dry-grain texture and elegant flavor.

四川風担々麺Sichuan-Style Dan Dan Noodles(説明): 胡麻のコクと辣油のピリ辛、花椒のシビレが決め手の四川名物麺。肉味噌の旨味が絡む一品。(Description): A Sichuan specialty featuring rich sesame paste, spicy chili oil, and numbing Sichuan peppercorns. Topped with savory minced pork sauce.

蟹入りコンスープCrab Meat Consommé(説明): 透き通った黄金色のコンソメスープに、たっぷりの蟹肉を加えた上品な一品。蟹の甘みとダシの澄んだ旨味が調和。(Description): 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.

松の実と烏骨鶏のスープPine Nut and Silkie Chicken Soup(説明): 滋養豊かな烏骨鶏をじっくり煮込み、松の実のコクと香ばしさを加えたスープ。体に優しく深い味わい。(Description): 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.

Thick Soup with Shredded Silken Tofu(説明): 包丁で極細に切った絹ごし豆腐が、ふんわりと浮かぶとろみのあるスープ。繊細な包丁技と優しい味わいが自慢。(Description): A silky, thickened soup featuring ultra-thinly hand-cut silken tofu strands floating delicately. Showcasing masterful knife skills and a gentle, comforting taste.

香港カスタードパイHong Kong Custard Pie (Egg Custard Pie / Dan Tat style)(説明): サクサクのパイ生地に、なめらかで甘さ控えめなカスタードクリームを詰めた香港風スイーツ。エッグタルトの一派で、アツアツでも冷やしても美味しい。(Description): 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.

エッグタルトEgg Tart(説明): サクサクのパイ生地またはほろほろのクッキー生地に、とろけるような甘い卵カスタードを詰めた香港・広東地方を代表する焼き菓子。(Description): A quintessential Hong Kong and Cantonese pastry featuring a flaky puff pastry or crumbly shortcrust shell filled with a silky, sweet egg custard.

ココナツミルクプリンCoconut Milk Pudding(説明): なめらかで濃厚なココナツミルクを使用した、アジアンスイーツ風プリン。甘さ控えめでさっぱりとした後味が特徴。(Description): A smooth, rich Asian-style pudding made with coconut milk. Subtly sweet with a clean, refreshing finish.