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120g of fur seal shark fin stew M: 17,160 yen 200g L: 28,600 yen 300g LL: 42,900 yen. 120g of blue shark tail fin stew M: 17,160 yen 200g L: 28,600 yen 300g LL: 42,900 yen. Shark fin is the finest ingredient in Chinese cuisine. You can choose between the blue shark tail fin from Kesennuma and the blue shark tail fin from Yoshikiri. Rich and mellow Beijing court-style broth made with plenty of Jinhua ham and dried scallops, or a refreshing flavor of Shinkukuen original using Japanese white soy sauce. Please enjoy this chef's masterpiece. A. Rich and thick type using broth focused on red braised shark fin, Beijing court flavor. B. Light type with a translucent color using burnt white soy sauce for grilled shark fin. The fragrant flavor of white soy sauce is prominent.

(50 pieces of dried abalone from Yoshihama, Iwate Prefecture) 11,880 yen (33 pieces of dried abalone from Sanriku, Iwate Prefecture) 19,800 yen (22 pieces of dried abalone from Sanriku, Iwate Prefecture) 28,600 yen (23 pieces of dried abalone from Yoshihama, Iwate Prefecture) 88,000 yen (10 pieces of dried abalone from Sanriku, Iwate Prefecture) 99,000 yen (8 pieces of dried abalone from Sanriku, Iwate Prefecture) 110,000 yen. The history of dried abalone is ancient, and it has been treasured as a tribute to emperors since ancient times. By taking extra care to dry this precious abalone, its umami increases, resulting in a deeper flavor when rehydrated. The sauce, which concentrates the umami of chicken feet, pork collagen, dried scallops, and Jinhua ham, is exquisite. You can also enjoy it with risotto.

(1 serving) ¥9,680 (including tax) (Medium pot approximately 5 servings) ¥72,600 (including tax) (Large pot approximately 10 servings) ¥121,000 (including tax) The name comes from the idea that even monks who can only eat vegetarian food due to their vows, or even statues of Buddha that should not move, are drawn to the aroma and 'jump over the temple walls.' This dish is made by packing a variety of over a dozen ingredients from land and sea, such as dried shark fin, abalone, sea cucumber, Jinhua ham, and scallops, into a pot and preparing it in the authentic Fujian style.

(Half) ¥9,900 (including tax) (Whole) ¥18,700 (including tax) Beijing Duck, one of the imperial dishes with a long history. It is served with caster sugar and wrapped in Chinese crepes. Options include caviar topping, light stir-fried Beijing Duck with seasonal vegetables, and Beijing Duck soup noodles.

A rich and deep-flavored soup. The texture of the shark fin is exquisite, and the umami of the old chicken is well highlighted.

This is a medicinal-style soup made by steaming the nourishing mushrooms known as Matsutake and Enoki with old chicken for a long time.

Market price

One serving: 3,850 yen

We made a refreshing salad with soft fresh yuba and cilantro, seasoned with a light salt flavor. It is a low-calorie, high-protein healthy appetizer.

This dish has a refreshing taste that can revitalize you between meals. The crunchy texture of the daikon is enjoyable.

A classic Shanghai appetizer made with pork knuckle with skin prepared in Shanghai style.

Features a mildly spicy and flavorful seasoning. The tender beef cheeks are perfectly complemented by the enticing flavor of Sichuan pepper.

This dish features the crunchy texture of jellyfish mixed with scallion oil.

This dish is an arrangement of the Shanghai cuisine 'Youbao Shrimp' using sweet angel shrimp. It is a chef's pride with a fragrant aroma and the shrimp's firm texture.

The original Yodare Chicken from Qinfu Garden, featuring a numbing 'ma' effect from several types of Sichuan pepper, will stimulate your appetite. This is our top recommended appetizer.

The firm texture of the lobster and the nuttiness of the cashews harmonize perfectly. The spiciness adds an accent that enhances the flavor.

A dish that allows you to directly experience the aroma of quickly stir-fried ingredients and the firm texture of large prawns. A dish that showcases the chef's skill.

Crispy and fragrant large shrimp coated with a special mayonnaise sauce. This product is very popular among women.

Ezo abalone will be prepared to your preference. Please choose from the following cooking methods: 1. High-heat Steamed with Aromatic Soy Sauce 2. Medicinal and Dietary Harmony Steamed with Refreshing Dried Tangerine Peel 3. Stir-fried Vegetables

Ise Ebi will be prepared according to your preference. Please choose a cooking method from the following: 1. Stir-fried with XO sauce 2. Stir-fried with scallions and ginger 3. Stir-fried with fermented black beans

The fresh fish will be prepared according to your preference. Please choose a cooking method from the following: 1. High-heat Steamed with Aromatic Soy Sauce 2. Crispy Fried with Sweet and Sour Sauce 3. Steamed with Fermented Black Beans 4. Hunan-style Steamed with Chili

Please choose a cooking method from the following: 1. Sichuan-style sour and spicy stew 2. Shandong-style charred green onion soy sauce sea cucumber is considered the highest quality and is highly valued even in its home country of China. Please be sure to try this famous dish made with traditional techniques.

(1 piece) ¥20,680 (including tax) (half piece) ¥10,780 (including tax) Known for its rich collagen, it is said to have beauty benefits, promote health, and enhance vitality. Made with soft-shelled turtles raised in Okinawa's coral sand.

Domestic loin meat and bell peppers are stir-fried over high heat for a fragrant finish.

The flavor of salted and fermented chili peppers is irresistible. A famous dish of Sichuan cuisine in the style of Qinfuyuan.

This is an original sweet and sour pork made with tender braised spare ribs that are crispy fried and finished with a fruity black vinegar sauce.

This dish features a spicy Sichuan-style seasoning that stimulates the appetite. The combination of pork, cabbage, and wood ear mushrooms is perfectly balanced.

This dish features the tenderness of pork with skin and the deep flavor of soy sauce. It has a perfect seasoning that goes well with rice.

A creative dish that combines the famous Hakka dish 'Braised Pork with Pickled Mustard Greens' with Japanese Nanko plums. Enjoy the rich, tender pork belly with pickled mustard greens alongside steamed buns.

A superb dish featuring high-quality Yamagata beef and the excellent compatibility of fragrant and textured yellow leek. Please try this masterpiece from the head chef.

A luxurious dish using A5 rib roast from Yamagata beef, enhanced with fermented soybeans from China, known as Doubanjiang. Enjoy the quality fat and aroma.

We have prepared Yamagata beef in a spicy Sichuan-style stir-fry. It is sure to go well with drinks.

This is a popular dish made by simply stir-frying chicken and cashew nuts over high heat.

Juicy and tender Daisen chicken from Tottori Prefecture is topped with a special black vinegar sauce from Shinfukuen.

This dish is made with plenty of Sichuan pepper and chili, perfect for hot summer days. It's a plate that pairs well with drinks.

A dish that stimulates the appetite with a perfect balance of our blended doubanjiang, the umami of coarsely ground pork and beef, the sharpness of Sichuan pepper, and the refreshing aroma of green Sichuan pepper.

Quickly stir-fried seasonal vegetables over high heat.

Filled with plenty of the delicious flavor of pork wrapped in an ultra-thin skin. Please enjoy with special black vinegar and ginger.

This is an original spring roll from Shinboku-en, filled with the king of mushrooms, porcini, and various other mushrooms.

A popular shumai made with plenty of pork and shrimp.

The crispiness of the grilled wontons and the juiciness of the ground pork are exquisite, with the flavor of nazuna adding an accent.

A classic dish from Shanghai. Enjoy the exquisite balance of the aroma of charred green onions and oyster sauce.

The aroma of yellow leeks and the rich flavor of shredded pork are abundant, and the thickness of the sauce clings to the noodles, making it delicious.

A rich flavor where plenty of vegetables, pork, and shrimp broth blend into chicken bone soup.

This is Shanghai-style fried noodles made with chewy noodles, pork, and vegetables, finished with a fragrant sauce.

Ultimate hot noodles topped with braised shark fin. Enjoy this blissful bowl.

This is a luxurious fried rice that includes seafood and various vegetables. Definitely a great choice to finish your meal!

This is a fragrant fried rice with Chinese sausage, fried egg, and three types of seasonings.

We generously pour shark fin stew over hot rice served in a clay pot. Please mix well before enjoying.

Sesame balls with black sesame paste that are said to be effective for anti-aging, beauty, and dieting.

A classic Macao tart baked with a crispy tart shell filled generously with rich egg-flavored cream.

This smooth almond tofu, said to have beauty benefits, is beautifully garnished with seasonal fruits.

This dessert has the meaning of beautiful, compassionate water (sweet dew) pouring down from the willow branch (toothpick) held by the Kannon deity.

The almond tofu and coconut ice cream are complemented by the tanginess of the fruit sauce, creating a perfect flavor. This is the chef's recommended dessert.