중화비식각 시마부쿠로
中華美食 島袋 / Chinese Cuisine Shimabukuro
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
오키나와 식재료가 빛나는 정통 중화요리와 베이징덕의 명점
평가
일본사용자 평가3.14(1건)리뷰
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Weekly set menu.
Six dishes in all, including Peking duck.
7 dishes including Peking duck and abalone
8 dishes including Peking duck, shark's fin and Wagyu beef
A total of 8 dishes including Peking duck, shark fin stew, and wagyu beef.
All-you-can-drink for 2 hours, tax included, and all dishes are served individually!
All-you-can-drink 2 hours, service charge included, 10,000 course with a full set of dishes!
All-you-can-drink 2h drink and service charge are included. The menu will be available from September 10.
All-you-can-drink 2h drink and service charge are included. This plan is now available with a 1,000 yen discount for all-you-can-drink. This menu will be available from September 10.
Saturday and Sunday lunch time only. 7 dishes including Peking duck and shark fin soup. Private rooms can be used for up to 3 hours.
Available for 1 to 4 persons.
We'll leave it up to you.
A premium beer with a mellow sweetness, mild bitterness, and a refreshing aftertaste.
A refreshing taste. Perfect for summer, this beer is from Okinawa.
Non-alcoholic beer
Authentic shochu aged in Chardonnay wine barrels. Aromas of grapes and a spicy flavor reminiscent of cinnamon.
Authentic shochu aged in Pinot Noir wine barrels. It features a rich aroma of cocoa and vanilla.
Plum wine aged in imported wine barrels. A deep fruity flavor that can be called a chateau.
Soda mixed with Awamori, refreshing citrus flavor
Soda mixed with Shaoxing wine brewed with good fermentation
Salted Scallion Oil Tossed
Crispy texture with a simple salty flavor.
Cantonese style Char Siu. Limited quantity available.
Daily changing appetizer for one person.
Domestic pork tongue with spicy sauce
Domestic pork tongue with truffle garlic sauce
Classic soup finished with exquisite broth (one serving)
Tail fin (125g) slow-cooked to tenderness
Truffle Oyster Stew
Aroma of XO Sauce
Special mayonnaise dressing (4 pieces)
Sweet and spicy chili sauce (4 pieces)
Aroma of Yuzu Pepper
Carefully roasted and then fried at high temperature to bring out the crispiness, using only the skin. Wrapped in moist Chinese crepe with green onions, cucumber, and sweet miso, the large cut skin allows you to enjoy the 'aroma' and 'texture' of this exquisite dish.
Tender pork belly from Okinawa simmered in a soy sauce with awamori, enhanced with brown sugar and Chinkiang vinegar for richness and depth, finished with a refreshing aftertaste from sanpin tea, this dish combines the black vinegar sauce 'Ryuu' (Okinawa) and 'Hua' (Chinese).
Young chicken with fragrant soy sauce
Stir-fried vegetables with black pepper
Stir-fried young chicken with spices
Soy-braised Okinawan Pork Belly
Today's vegetables stir-fried with Shima salt
Taiwanese Makomo Mushroom with the aroma of seaweed XO sauce
Soft scrambled eggs with snow crab sauce
Today's noodle dish
Light flavor using Shimamaasu
Bite-sized almond tofu made with Okinawa sugar
Nuts cooked in syrup made from millet sugar
Chinsuko baked with Kibi sugar (2 pieces)
Nuts coated with brown sugar
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