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요슈메이사이 신와이슌
揚州名菜 秦淮春 / Yangzhou Meisai Qinhuai Chun
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
역사 있는 양주 요리의 정통 레스토랑
추천 포인트
평가
일본사용자 평가3.57(1건)리뷰
사진
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Web reservation only, special plan including service charge and private room charge. Includes free drinks for 2 hours (last order 90 minutes later)
Web reservation only, special plan including service charge and private room charge. Includes free drinks for 2 hours (last order 90 minutes later)
You can order from May 1. This chef-recommended course features a variety of early summer delicacies using carefully selected ingredients such as Yoshikiri shark shark fin in sashimi, Peking duck, QinhuaiChun's specialty hand-wrapped small basket, grouper, and black wagyu beef. Beginning with appetizers such as seasonal sweet pickled young ayu fish, boiled pork with garlic sauce, and peasant tofu, the course continues with shark fin, Peking duck, seafood, and Wagyu beef dishes. To finish, you can choose between Yangzhou Fried Rice or Tantan Noodles from the National Kitchen, and Yanggui Lychee Jelly or Mango Apricot Jelly for dessert. Please enjoy with the chef's recommendation of Chinese Taiwanese tea.
You can order from May 1. Ingredients may change depending on the season. This course includes Peking duck, dried scallop and shark fin soup, and Qin Huai Chun's specialty, hand-wrapped parcels. Beginning with appetizers such as seasonal sweet pickled young ayu fish, boiled pork with garlic sauce, and peasant tofu, you will enjoy seasonal delicacies such as fried conger eel and zucchini and steamed black wagyu beef with bamboo leaves. To top off the meal, you can choose between Yangzhou Fried Rice or Tantanmen (noodles with sweet bean paste), both of which are famous in Japan, and Yanggui Lychee Jelly for dessert. This is a course that allows you to relax and enjoy the flavors of the season.
You can order from May 1. This course includes Qin Huai Chun's famous xiaolongbao, which are hand-wrapped by a special class dim sum master, and other seasonal ingredients such as fried lobster with crusty sauce and deep-fried sea bass with netted rice paper, all colorfully prepared. Beginning with appetizers such as sweet and sour pickled young ayu fish, boiled pork with garlic sauce, and peasant tofu, the course offers a variety of flavors such as extra-fine tofu dish in round chicken broth, shrimp baked rice cake, and braised winter melon and dried scallops. The course concludes with fried noodles with starchy sauce of pineapple squid and wood ear, and Yanggui Lychee Jelly for dessert. Course: Minimum order of 1 person.
You can order from May 1. This sumptuous lunch course features Peking duck and QinhuaiChun's famous hand-wrapped parcels, as well as other seasonal ingredients. Beginning with appetizers such as sweet vinegared sweetfish and jellyfish with jade, the course offers a wide variety of flavors, including soup with extra-fine tofu slowly ground from whole chicken, five-meat spring rolls with corn, stir-fried Chinese cabbage, and fried conger eel and zucchini with aroma. To top off the meal, guests can choose between Yangzhou Fried Rice or Tantan Noodles from the National Kitchen and enjoy Yang Gui Hui Lychee Jelly for dessert.
You can order from May 1. This is a lunch course that allows you to enjoy the tastes of early summer in small portions with a variety of dishes. Beginning with appetizers such as sweet vinegared sweetfish and stir-fried string beans, we offer seasonal delicacies such as tofu soup made with slow-roasted whole chicken, five-meat spring rolls with corn, fried shrimp dumplings, and stir-fried Chinese cabbage. The menu then continues with Tong Po Lo and Winter Melon with Black Vinegar, and Fried Noodles with Song Hasa Squid and Wood Ear Starchy Sauce. To round off the meal, we will serve Yang Gui Hui lychee jelly. Minimum order of one person. Ingredients may change depending on the season.
Served at room temperature in a 120ml glass, can be enjoyed on the rocks.
Carafe 360ml served at room temperature, can be enjoyed on the rocks
Origin: Tuscany, Varieties: Sangiovese, Ciliegiolo, Montepulciano. Producer: Colle Massari. This is a well-balanced dry rosé wine that is gaining popularity as a perfect food wine. Its pairing with a variety of Chinese dishes has been globally praised in recent years.
Origin, Calabria variety, Chardonnay, Sauvignon producer, Librandi. A fresh and light wine that pairs exceptionally well with our delicate Yangzhou cuisine, especially seafood.
A high-quality red wine produced by a renowned winery in the Bolgheri region of Tuscany, made from Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese, and Petit Verdot. The blend, centered around Cabernet Sauvignon, offers a rich and complex mouthfeel, making it perfect for meat dishes and stews.
Carefully cut one by one, served with 13 types of ingredients seasoned in a balanced way. Please enjoy with a refreshing sour sauce. ■ Qinhuai Spring Cold Noodles (Qinhuai Spring Cold Noodles) <13 types of ingredients> - Mountain Jellyfish - Myoga - Golden Needle Mushroom - Cucumber - Squid - Celery - Rolled Shrimp - Yuba - Pork - Jellyfish - Root Bean Sprouts - Tomato - Thin Omelette <Includes Dim Sum and Dessert>
A basic cold noodle dish with a spicy sesame sauce infused with Sichuan pepper that stimulates the appetite, accompanied by dim sum and dessert.
The popular Dan Dan noodles from Qinhuai Spring have been transformed into chilled noodles. Enjoy various flavors with your choice of toppings: dried shrimp, nuts, pickled mustard greens, spicy minced meat, garlic, and soy milk. Includes dim sum and dessert.
Katsura Fragrant White Dew Tea Party Course Name: A Course for Enjoying Tea Deliciously Start Date: September 20, 2025 (Saturday) and September 21 (Sunday) Reception Daytime Session, 11:30 AM - Start 12:00 PM Evening Session, 5:00 PM - Start 5:30 PM Venue: Mikasa Kaikan Main Store 4th Floor Fee: 13,000 yen (including tax and service charge) Reservations and Inquiries: 050-3134-5665
Appetizer platter with three types: jellyfish with Sichuan pepper flavor, stir-fried shrimp with high heat, Yangzhou-style braised pork, stir-fried shrimp and squid with fermented black beans, stir-fried onions and sliced pork, fried chicken, stir-fried seasonal vegetables, clam and seaweed fried rice, today's dessert. This is a course with an appetizer platter, five dishes, and dessert included. Free drinks: white wine, red wine, beer, whiskey, Shaoxing wine, sake, shochu, soft drinks.
Lunch limited - Chef's recommended private room plan [until 4/30]. The 'Harukasumi' course, which allows you to enjoy the flavors of spring, includes 8 dishes such as appetizers of sea snail and rapeseed flowers, tofu soup with whole chicken broth, shrimp spring rolls, dim sum, steamed wagyu and vegetables, and stir-fried spring bamboo shoots. Enjoy a moment of relaxation with dessert included. Various drinks are also available. Ingredients may change with the seasons.
Lunch course starting from May 1st. Beginning with early summer sweetfish and green bean appetizers, followed by chicken broth tofu soup, corn spring rolls, shrimp shumai, and stir-fried water spinach, allowing you to savor seasonal flavors little by little. Enjoy a fulfilling menu including tonkotsu pork with black vinegar flavor and winter melon, yakisoba with squid, and dessert of lychee jelly. Ingredients may change with the seasons.
Limited to April 1st, the 'Hien Course' begins with appetizers such as chicken liver steamed in sake, jellyfish, and rapeseed flowers, followed by exquisite dishes that highlight the ingredients, including shark fin soup, stir-fried soft shell crab, and stir-fried beef tenderloin with black pepper. The course features a total of 8 seasonal dishes, including steamed cherry sea bream and cherry shrimp fried rice.
From May 1st, this course features seasonal ingredients beautifully presented, starting with the signature Xiaolongbao handmade by a top-level dim sum chef, along with stir-fried lobster with mullet roe and deep-fried sea bass in rice paper. It begins with appetizers such as sweet vinegar pickled young sweetfish, boiled pork with garlic sauce, and century egg tofu, followed by delicate tofu dishes in chicken soup and stewed winter melon with dried scallops. For the finale, enjoy fried noodles with squid and wood ear mushrooms in sauce, and for dessert, indulge in Yang Guifei lychee jelly.
Room rental for 2 hours for 4 to 10 people is 3,300 yen, with a service charge of 10%. For 11 to 20 people, the room rental is 6,600 yen, with a service charge of 10%. For groups of 6 or more, we ask that you consult with us in advance regarding the menu.
A dinner course celebrating the 101st anniversary, allowing you to enjoy the flavors of early summer. This chef-recommended course features carefully selected ingredients such as shark fin soup with Yosukigame, Peking duck, hand-wrapped soup dumplings, and black wagyu beef. You can enjoy a variety of dishes from appetizers to main courses and desserts of the season, along with the chef's recommended Taiwanese tea. Available for two or more guests.
A luxurious course using seasonal ingredients such as Peking duck, shark fin soup, and hand-wrapped soup dumplings. You can enjoy a variety of dishes including fragrant fried conger eel and bamboo leaf steamed Wagyu beef. For the finale, choose between Yangzhou fried rice or dan dan noodles, and for dessert, we offer Yang Guifei lychee jelly. Available for two or more guests. Ingredients may change depending on the season.
This is a course featuring seasonal ingredients beautifully presented, including handmade soup dumplings by a master dim sum chef, stir-fried lobster with mullet roe, and fried sea bass. Enjoy a variety of flavors from appetizers to seafood and meat dishes, with a finishing touch of fried noodles in sauce, and for dessert, we offer Yang Guifei lychee jelly. Available for one person or more.
A set of fragrant Eight Treasure Porridge with pine nuts and herbal soup made with healthy chicken. Enjoy the porridge topped with roasted pine nuts and accompanied by four types of condiments. The herbal soup is slowly simmered with healthy chicken and a variety of ingredients, providing a rich flavor that warms you from the inside. It offers a gentle deliciousness that harnesses the power of the ingredients, balancing both mind and body.
A gentle and warming set featuring white fish congee accompanied by four types of condiments and a herbal soup made with healthy chicken. The congee, made with low-fat and high-quality protein white fish, has a gentle and deep flavor. The herbal soup is slowly simmered with healthy chicken and a variety of ingredients, providing a rich and warming bowl that nourishes from within. It satisfies both taste and health.
A set featuring congee infused with the umami and moderate saltiness of century egg, accompanied by herbal soup that warms the body gently. It can be enjoyed with four types of condiments. The herbal soup is slowly simmered with healthy chicken and a variety of ingredients, providing a deeply flavorful taste that warms you from the core. This dish harnesses the power of the ingredients, satisfying both taste and health.
Special soup-filled Xiao Long Bao carefully wrapped one by one by the master dim sum chef, Mr. Lu Shaoyou. Once you take a bite, you'll find them so delicious that you'll want to eat several, but please visit us and enjoy '2 pieces per person' slowly. You'll find that other Xiao Long Bao will feel unsatisfactory in comparison; we confidently recommend them.
A classic dim sum loved in authentic China, 'Sticky Rice Shumai'. This dish wraps flavorful pork in aromatic sticky rice. Enjoy a different deliciousness compared to the classic shrimp shumai, and be sure to savor it with other dim sum.
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