HONG KONG PLACE

This dish looks like it might not be spicy due to the use of Sichuan pepper and chili, but it delivers a strong numbing and spiciness! Basic ingredients: bean sprouts, chives, tofu skin. Spiciness level: 0 (not spicy at all) to 8 (hellishly spicy). For those who can handle spicy food, we recommend level 2 (medium spicy) or higher. Toppings: - Fried tofu stuffed with pork and shrimp (recommended) - Pork cartilage (recommended) - Pork belly - Meat-filled fish balls - Squid balls - Wood ear mushrooms (popular). Note: The photo is an example of the 4 toppings.

A rich soup made by slowly simmering fully ripe tomatoes to bring out their sweetness and acidity. The flavors of the vegetables are also blended in, creating a refreshing yet deep taste. It pairs well with smooth rice noodles, allowing you to enjoy every last bite. [Toppings] - Fried tofu stuffed with pork and shrimp (recommended) - Pork cartilage (recommended) - Pork belly - Meat-filled fish balls - Squid balls - Wood ear mushrooms (popular) *The photo is an example of the toppings (4 types).

Crispy texture of pickled mustard greens and shredded pork combined in a clear broth. The umami and aroma from fermentation are enhanced, leaving a clean aftertaste. This is a classic breakfast dish in Hong Kong's tea restaurants. You can choose between rice noodles or rice vermicelli.

A combination of pickled greens 'Xuecai' and shredded pork. It has a gentle sourness and the aroma of the greens spreads, while the soup has a mellow and calming flavor. It is also enjoyed as breakfast in Hong Kong's tea restaurants. You can choose between rice noodles or rice vermicelli.

Chicken breast from Hokkaido is vacuum-cooked at low temperature to achieve a moist and juicy texture. It is coated with a homemade spicy sauce made from over 15 different spices, creating a rich aroma and depth of flavor that leaves a lasting impression. This is a dish you can only taste here.

Using chicken breast from Hokkaido, cooked sous-vide at low temperature to achieve tenderness, and enhanced with a special scallion salt sauce that maximizes the flavors of chopped scallions and ginger. It is not greasy, has a refreshing aftertaste, and the sweetness of the chicken spreads gently.

Crunchy chicken gizzards, seasoned with a fragrant sauce of Sichuan pepper and chili. The more you chew, the more the flavor spreads, and the numbing spiciness becomes addictive.

Crisp and bouncy wood ear mushrooms, gently coated with homemade spicy sauce. The aroma of Sichuan pepper and the richness of sesame combine, making it a dish that you can't stop eating.

Choose any 3 dishes from spicy chicken, scallion oil chicken, spicy black fungus, and spicy gizzard. Perfect for sharing and sampling a little bit of everything.

Plump and juicy dumplings generously coated with homemade spicy sauce. The aroma of sesame and the numbing sensation of Sichuan pepper stimulate the appetite, creating a lingering flavor.

No noodles, topped with all 6 types! [Spiciness] 0 (not spicy at all) to 8 (hellishly spicy) *For those who can handle spicy food, we recommend 2 (medium spicy) or higher. [Toppings] - Fried tofu stuffed with pork and shrimp - Pork cartilage - Pork belly - Meat-filled fish balls - Squid balls - Wood ear mushrooms

The umami of pork combined with the texture of shrimp creates an accent. A classic dish steamed to be fluffy and juicy.

Wrapped in a translucent thin skin, generously filled with coarsely chopped shrimp. A classic dim sum that releases sweetness with every bite.

A dish that tightly wraps the fragrant chives and the umami of shrimp. The skin is also mixed with chives, releasing more aroma with each bite.

Steamed dumplings with a beautiful green from the abundant vegetables and red from the shrimp that can be seen through the skin. The texture of the scallops pairs very well with the shrimp!

A refined flavor combining the umami of pork with the textures of shark fin, bamboo shoots, and wood ear mushrooms.

Healthy steamed dumplings wrapped in jade-colored dough mixed with moroheiya, filled with shrimp and vegetables. Refreshing aftertaste.

Thin skin filled with hot soup. Rich meat flavor and ginger aroma, with a refreshing aftertaste.

Basic ingredients: bean sprouts, garlic chives, tofu skin. You can choose 2 topics. Includes a drink. Spiciness level: 0 (not spicy at all) to 8 (hellishly spicy). For those who can handle spicy food, we recommend level 2 (medium spicy) or higher. Toppings: - Fried tofu stuffed with pork and shrimp (recommended) - Pork cartilage (recommended) - Pork belly - Meat-filled fish balls - Squid balls - Wood ear mushrooms (popular). The photo is an example of the topics (2 items).

①Type of noodles (choose one) - Rice Noodles - Rice Vermicelli ②One dish (choose one from below) - Spicy Marinated Gizzard - Spicy Wood Ear Mushrooms - Mouthwatering Chicken +¥150 - Scallion Oil Chicken +¥150

①Type of noodles (choose one) - Rice noodles (Mi Xian) - Rice vermicelli (Bifun) ②Dish (choose one from below) - Spicy marinated gizzard - Spicy black fungus - Mouthwatering chicken (Yodare Dori) +¥150 - Scallion oil chicken (Song Yu Chi) +¥150

Using Hokkaido rice Nanatsuboshi

Using Hokkaido rice Nanatsuboshi

Using Hokkaido rice Nanatsuboshi

Crispy fried toast sandwiched with peanut butter. Topped with plenty of syrup and butter, this is a classic dessert from Hong Kong. Enjoy the unique taste of Hong Kong, which is different from Japanese French toast! ♪【Tea Time 14:00 - 18:00 Limited】If you order Western Style Toast (¥1,480), you can get a special price for a Hong Kong drink!