Chishu Anjo

This is our signature dish, crafted by a skilled dim sum chef who is one of the few in Japan. Our dim sum chef makes the dough from scratch and does not use any chemical seasonings in the filling. The gelatin that forms the base of the juicy filling is also handmade from pork skin. As a result, the flavor of the soup is rich and clear without any off-tastes. These soup dumplings are baked to a crispy, fragrant finish, allowing you to enjoy a layered texture and flavor. Please savor the generous amount of our special juicy filling.

With the desire for more people to enjoy soup dumplings, the dim sum chef developed a unique recipe in collaboration with the executive chef. The handmade skin expresses colors using natural ingredients.

Scallop and Tomato Soup Dumplings / Spicy Soup Dumplings / Crab Roe and Pumpkin Soup Dumplings / Shrimp and Spinach Soup Dumplings / XO Sauce and Pork Soup Dumplings / Perilla and Purple Yam Soup Dumplings / Curry Soup Dumplings / Squid Ink and Cheese Soup Dumplings

6 pieces: 1,088 yen (including tax)

This dish features pork that has been carefully prepared in-house, simmered in a broth made from old hens and pork bones, and then sliced thinly by a craftsman before being steamed. It is a labor-intensive pork dish. It is served with a garlic sauce made from freshly peeled and grated garlic, and thinly sliced cucumbers, which is a classic and popular dish in authentic Sichuan cuisine.

A spicy hot pot that brings out the deep flavors of bone-in chicken wings, shrimp, squid, and seven types of vegetables and mushrooms with a spicy kick. This dish is a representative of Sichuan cuisine, standing alongside Mapo Tofu in authentic Chinese cuisine. Please enjoy it hot at the table.

Reservation only the day before

This is a special Mapo Tofu that recreates the original version developed by the Chen and Liu couple in 1862 during the late Qing Dynasty. It is delicately blended with three types of chili peppers, two types of Sichuan pepper, and a dozen varieties of spices to create the recipe.

This spicy chicken, known as 'Laziji', is the result of years of training by a Sichuan specialty chef. It features the optimal blend of five ingredients: 'spicy' red chili, 'hot' red chili, 'savory' red chili, 'numbing' green Sichuan pepper, and 'fragrant' red Sichuan pepper, creating a deep and rich flavor profile. Enjoy it with a drink.

1/4 bird: 3850 yen / half bird: 6600 yen / 1 bird: 12100 yen

(Additional Pie 1 Serving 6 Pieces Tax Included 330 Yen) The pie made with an extremely thin crust that can only be created by skilled artisans wraps around the rich miso stir-fried pork, making it a flavor that you want to eat again and again, no matter how much you have. In Beijing, it is a representative dish enjoyed by families alongside Peking Duck.

We were particular about the menu development, starting with selecting plump, large shrimp that are perfect for shrimp mayo. The secret sauce developed by the head chef highlights the sweetness and umami, creating a delicate harmony, and it is one of our signature dishes.

Large: 1980 yen / Small: 1298 yen

A special dish prepared by a chef from a Chinese shark fin specialty restaurant, using both delicate and thick-textured parts of the fin, simmered for a long time and finished with a special and premium sauce that is used according to the dish. This is our proud shark fin dish series, crafted to allow you to enjoy high-quality ingredients representative of China in your daily life.

Our pride is the pure mango sauce made with 100% mango pulp, created luxuriously in-store. This homemade sauce, which retains the texture of mango pulp, is generously poured over a creamy, mango-only Bavarian-style dessert, allowing you to enjoy this Chinese sweet.

A representative sweet of Shanghai. As the name 'Golden Flowing Sand Bun' suggests, it is a bun filled with rich, golden-colored custard cream that is piping hot. The hot, gooey custard cream flows out, making it irresistibly delicious and easy to overindulge.