Chinese Cuisine Meiwa Shuka Osu 301

These are luxurious seafood spring rolls made with seafood paste and shrimp. Everything is prepared in-house.

Homemade dumplings served with a spicy Sichuan sauce have a texture similar to wontons.

Homemade dumplings served on a scallion plate have a texture similar to wontons.

Traditional hotel cheese hand-rolled in-house. Please enjoy it hot.

Please enjoy by dipping in sauces like shrimp chili or sweet and sour pork. It's also okay to sandwich!

Everyone loves shoronpo. You can also order 4 or 5 pieces.

Handmade gyoza in the restaurant. Enjoy it without sauce or with vinegar and pepper.

A traditional dish from Northeast China to Xinjiang. The spices are complex.

Slightly bitter and spicy. Pairs well with Shaoxing wine and beer.

Perfect as an appetizer or a snack.

Beyond imagination. The combination of jellyfish and tomato is delicious.

A low-carb appetizer. Please specify if you would like cilantro.

A sesame oil cilantro (coriander) salad. Made with sesame and tomato to create a more palatable flavor for cilantro.

Homemade dressing, homemade peanuts, and refreshing vegetables pair well with Chinese cuisine.

Century egg from Taiwan with a mild flavor, used in century egg tofu.

A traditional dish from Northeast China known as Lao Hu Cai. Served with bell peppers instead of green peppers.

The spicy sauce from Sichuan pairs well with Shaoxing wine, highballs, and sours.

This honeycomb tripe pairs well with sake.

The top dish that people ask, 'Please tell me the recipe.' Simple and delicious.

A dressing based on soy sauce and scallion oil. It has a Shanghai-style flavor.

It has been 10 years since it appeared on the menu. This time, we have enhanced the seasoning to give it a more authentic local flavor. It is spicy.

I love pickled mustard greens so much that I would like to designate them as a cultural asset of China. They pair well with sake.

We serve our homemade thick cut char siu simply with salt and black pepper.

It's on the larger side. We can serve it as a single piece when you want a little snack.

Perfect with beer. If you think 'there's no such thing as French fries in Chinese cuisine!', then try enoki fries. They have a slight numbing sensation from the pepper.

A traditional flavor. I often get asked, 'Is it spicy?' I respond, 'It's normally spicy.'

Mapo tofu made with local Pixian doubanjiang and spices. If you're worried about it being spicy, it's safer not to eat it.

Simple deliciousness. It's the taste of a Chinese grandmother.

Stir-fried cabbage with a fragrant black vinegar. It has a nice aroma.

A simple dish served using Chinese cooking techniques.

A dish of fire, a classic of Chinese cuisine. It's crunchy.

There are many variations of garlic chives and bean sprouts, but the difference in heat is unique to Chinese cuisine.

A classic of Chinese cuisine. It's delightful to have plenty of vegetables.

Evolved over 10 years! Crispy coating and sweet-spicy sauce. The accompanying cabbage pairs well with the dish.

Deep-fried chicken cartilage seasoned with chili, garlic, and Sichuan pepper. The Sichuan pepper gives a numbing sensation.

Chicken wings seasoned with Chinese five-spice powder.

A balance of light and rich flavors using the technique of Dongpo pork. Tender enough to be cut with chopsticks.

Many customers come to our restaurant just to enjoy this pork trotter.

The sauce, marinated with fresh lemons, has a nostalgic taste with a tangy flavor.

Stir-fried miso with crunchy cabbage and chewy pork

A famous Sichuan dish made with ginger, green peppers, and pork.

A popular item since the opening, shrimp wrapped in a crispy batter and coated with our original sauce. Sweet flavoring.

Everyone's favorite Shrimp Chili is a traditional flavor made with Chinese rice wine (Chunyan).

Clams that can be eaten raw, flavored with chili, garlic chives, and garlic.

Spicy stir-fried squid prepared in the Sichuan style. It goes well with rice.

A traditional flavor stir-fried with seafood and wood ear mushrooms using XO sauce born in Hong Kong.

Brand shrimp from New Caledonia in a traditional Hong Kong street food style. You can eat the whole shrimp, shell and all.

We offer the popular Angel Shrimp, which has rapidly spread throughout China, in our unique candy-wrapped steamed style.

A corn soup that children also love

The simple soup is delicious.

A tomato soup with a tangy flavor of tomatoes.

This is a ramen dish unique to Chinese restaurants, where noodles are entwined in a broth that harmonizes sourness and spiciness.

A dish stir-fried with seafood and noodles in a salty flavor. Chinese-style yakisoba has a unique taste.

Traditional Dan Dan Noodles. The familiar taste of Dan Dan Noodles.

Soy sauce ramen topped with bean sprouts. It is a local ramen from Kanagawa. Please add vinegar to taste.

A popular fried rice dish where the spiciness of Mapo tofu harmonizes with the sweetness of soft eggs.

A classic Chinese dish. Satisfying with plenty of vegetables in the sauce and rice.

Fried rice topped with plump shrimp, the number one favorite among women.

Everyone loves garlic fried rice.

A proud dish, many customers come specifically for this.

Captivated by the spiral.

Superb vanilla and homemade peanuts. Offered at a special price. If you do not want peanuts, please let us know.

Traditional light almond tofu. Made in-house.

The mango I bought for mango pudding was the most delicious when eaten as is with condensed milk.

A drink that once took China by storm. It seems to be good for beauty as well.

Deep-fried bun served with condensed milk. A taste reminiscent of nostalgic fried bread.

Sesame dumplings that are not too sweet, topped with powdered sugar