히나베 샤오페이양 나고야사카에점

This is a luxurious course that allows you to enjoy all that Xiao Fai Yang has to offer to your heart's content. This course is suitable for any occasion, including business entertainment, dinner, and welcome and send-off parties. ↓↓↓Course Contents↓↓↓Appetizers3 Meat DishesVegetable DishesShrimp (Black Tiger)ScallopsShark's FinShrimp Ball Noodle or Porridge or White RiceDessert★All You Can Eat MeatYou can choose your favorite meat by adding from the ingredients page.

Reservations can be made by phone or online at the website of Xiao Hui Yang ★ This is the most popular course that allows you to taste the deliciousness of hot pot from appetizer to the end. This course is recommended for those who have never tried Xiao Hianyang's hot pot before. ≪Course Contents≫ ■Appetizer ■Lamb ■Chicken ■Home-made chicken ball ■Hakusai ■Kabocha ■Red radish ■Green vegetables ■Kikurage ■Maitake mushroom ■Enoki mushroom ■Shimeji mushroom ■Tofu ■Vermicelli ■Noodles or rice porridge or white rice ■Dessert *The menu is subject to change according to availability and other conditions. Please note that the menu is subject to change due to availability.

Reservations can be made by phone or online at the Xiao Hianyang website. This course is for those who want to enjoy Xiao Hianyang's hot pot at a reasonable price. Course contents■Hotpot (please choose from white hot water and hot and spicy soup/white hot water soup/spicy spicy soup)■Lamb ■Chicken ■Chinese cabbage ■Bean seedlings ■Sweet potato ■Bean sprouts ■Enoki mushroom ■Kikurage ■Edamame tofu ■Vermicelli ■Pork dumpling ■Suidaozi ■Dessert *The menu is subject to change according to availability and other conditions. Please note that the menu is subject to change due to availability.

This course is a great way to fully enjoy Xiao Fai Yang with a variety of meat and seafood dishes. This course is also good for when you want to splurge a little or for entertaining guests. ≪Course Contents≫ ■3 kinds of appetizers ■Grade lamb ■Beef tongue ■Shoulder loin of pork ■Hakusai (Chinese cabbage) ■Red radish ■Winter melon ■Green vegetables ■Carrot ■Kabocha ■5 kinds of mushrooms recommended by the chef ■Frozen tofu ■Scallops with strings ■Seasonal fish ■Shrimp tsumire ■Noodles or rice porridge or white rice ■Dessert ※The menu may change according to availability and other conditions. Please note that the menu is subject to change due to availability. Please note that the menu is subject to change due to availability.

This is a recommended healthy course that allows you to fully enjoy mushrooms, from the standard mushrooms full of flavor to rare mushrooms and nameko mushroom porridge at the end of the course. ≪Lamb ■Home-made chicken ball ■Kikurage ■Shirokikurage ■Maitake mushroom ■Bunapi mushroom ■Tamogi mushroom ■5 kinds of mushrooms recommended by the chef ■Nameko mushroom porridge *The menu is subject to change depending on the availability of ingredients. Please understand in advance.

Are you lacking in vegetables these days? This course is a must-see for those who wonder if they are lacking in vegetables these days! This course provides you with a generous amount of vegetables (350g) for one day! Hot pot with fried Chinese cabbage, cabbage, spinach, bok choy, several kinds of seasonal vegetables, soy bean sprouts, winter melon, red radish, pumpkin, mini tomatoes, green pepper, red pepper, long green pepper, sweet potato, potato, tofu, kikurage mushroom, shimeji mushroom, enoki mushroom, eringi mushroom, sweet potato, vermicelli, dessert. menu (+1,980 yen) is also available.　Please indicate your preference in the "Request" column. The menu is subject to change depending on availability. Please understand in advance.

Reservations can be made by phone or online at the Xiao Hui Yang website. Additions from the a la carte menu are OK! ≪Course Contents≫ ■ lamb ■ chicken ■ Chinese cabbage ■ bok choy ■ corn ■ vermicelli ■ kikurage ■ kumquats ■ tofu ■ kinhin *Menus are subject to change depending on availability and other factors. Please note that the menu is subject to change due to availability.