GINZA Sinfo-Forever Garden
GINZA沁馥園
| อา | จ | อ | พ | พฤ | ศ | ส |
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7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
สัมผัสความเป็นจีนสมัยใหม่ในย่านกินซ่า
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
Course：Appetizers Assorted appetizers Big appetizer Braised Yoshikiri shark pectoral fins with yuba-wrapped fried angel prawns Braised pork belly with skin in Shanghai style Steamed Chinese abalone over high heat with Chen zest Stir-fried Chinese vegetables of the day over high heat Meal of the day Beet of the day Meal of the day Dessert of the day
[Menu] Appetizer Appetizer platter Big appetizer Braised Yoshikiri shark tail fin with lobster in XO sauce with leek and ginger Special two kinds of Peking duck Braised sea cucumber with abalone sauce Stir-fried Chinese vegetables of the day over high heat Meal of the day Beet of the day meal Assorted fruits and desserts of the day
Course includes: Appetizers Appetizer platter Big appetizer Braised shark's fin with garikasa mushrooms High flame steamed fresh fish of the day's recommendation Two kinds of special Peking duck Wok-fried salted egg with giant prawn Wok-fried Yezo abalone with seasonal vegetable Meal of the day Beet of the day meal Assorted fruits and desserts of the day
Course：Appetizers Assorted appetizers Big appetizer Wok-fried lobster with homemade XO sauce Fujian specialty "Buttobi soup" Wok-fried Yamagata beef and yellow chives with aroma Chef's recommendation Seafood dish Wok-fried recommended seasonal vegetables with Shangtung sauce Meal Beet of the day meal Assorted fruit of the day and dessert
Course：Appetizers Appetizers Appetizers Large appetizers Stir-fried prawns and vegetables with homemade XO soy sauce Steamed soft-shelled turtle soup with shark's fin in a medicinal herbal style Steamed fresh fish of the day over high heat Braised dried abalone from Sanriku with the best seasonal vegetables of the day Special fried rice with calamari beetroot Assorted fruit and dessert of the day
Beauty & nourishment tonic! This is a sumptuous lunch combining dishes such as a soup with medicinal herbs from the tail of the turtle and stewed shark's fin in its original form. Appetizer: Assorted seasonal appetizers ■ Appetizer: Braised Yoshikiri shark tail fin and abalone, Wok-fried monkfish and vegetables with homemade XO shoyu, Medicinal soup of Okinawan coral soft-shelled turtle, Vinegared pork with special black vinegar ■ Meal: Today's meal ■ Dessert: Assorted seasonal fruits and dessert ■ Chinese tea: Chef's choice of Chinese tea *Menu contents Prices are subject to change without notice. Please understand that prices are subject to change without notice.
This course combines braised shark fin and steamed abalone with Kujo leek. Appetizer: Assorted seasonal appetizers ■ Appetizer: Braised Yoshikiri shark pectoral fin, Steamed shrimp abalone with Kujo leek, Vinegared pork with special black vinegar, Today's Chinese vegetables stir-fried over high heat ■ Meal: Our specialty, Bean-curd soup seasoned with red bean paste and rice ■ Beet: Today's dessert and assorted fruits ■ Chinese tea: Chinese tea selected by our chef *Menu contents and prices may change without notice. menu items and prices are subject to change without notice. Please understand that menu items and prices are subject to change without prior notice.
This course combines 4 kinds of dim sum, the famous "Mapo Doufu" (bean-curd soup seasoned with red pepper paste) and Chinese famous tea. Please enjoy your afternoon with a cup of Chinese green tea. ■Appetizers - assorted seasonal appetizers ■Dim sum - two kinds of special spring rolls and two kinds of today's dim sum ■Daikon appetizer - stir-fried sea bream and vegetables with sweet and sour sauce ■Tang appetizer - steamed soup of the day ■Meal - our famous bean curd and rice ■Dessert - sesame dumpling with thick sesame paste ■China tea - today's Chinese tea *Menu items and prices may change without notice. menu items and prices are subject to change without notice. Please understand that menu items and prices are subject to change without notice.
Bottle 8800 yen
Bottle 23100 yen
Guyue Longshan is a historic famous sake that has entertained guests from both domestic and international backgrounds. The hometown of Shaoxing wine, Shaoxing City, was once called 'Yue'. There is a mountain (Fu Mountain) that was established by the dragon (meaning king) of that Yue, and that is the origin of the name. Bottle 7700 yen
This is the most famous baijiu in Beijing. It is made from sorghum and undergoes double distillation, resulting in a high-alcohol spirit. Despite its high alcohol content, it is inexpensive, making it popular among the citizens. The intense flavor and strong aroma of sorghum are its main characteristics. Please be careful not to drink too much due to its high alcohol content. Bottle 7700 yen
52 degrees from Sichuan Province. It is called Wuliangye because it uses five types of ingredients. A famous Chinese liquor with a history of 500 years. Bottle 66,000 yen
53 degrees from Guizhou Province. Awarded a gold medal at the San Francisco World Expo held in 1915. Since then, it has been referred to as the 'National Liquor'. Bottle 88,000 yen
1 go 1540 yen
1 go 1980 yen
1 go 2200 yen
Apricot liqueur may seem like a Chinese liquor, but it is actually a domestic liquor. It is a domestic apricot drink with a sweet and sour refreshing aroma.
This is a sweet and aromatic Chinese liqueur that has been infused with osmanthus flowers in white wine for three years.
Aroma of citrus, white flowers, and white peach. It has a refreshing acidity and a fresh taste. Country of origin: France, Production area: Burgundy region, Variety: Chardonnay, Bottle price: 8800 yen
An elegant and rich aroma reminiscent of ripe citrus fruits. It has a mineral feel and abundant fruitiness, with a moderate aftertaste. Country of origin: France, Production area: Loire, Variety: Sauvignon Blanc
Elegant aromas of citrus and linden flowers. Full of vibrant youth, it is filled with fruity and refreshing acidity. Country of origin: France, Production area: Alsace, Variety: Riesling
It shows a remarkable harmony with concentrated fruit flavors and a crisp acidity that evokes the minerals of the earth. Country of origin: France, Production area: Burgundy, Variety: Chardonnay
It has aromas of peach and almond. It features flavors of toasted oak and vanilla, with an attractive long finish. Country of origin: United States, Production area: California/Napa Valley, Variety: Chardonnay
Elegant and delicate, with rich and slightly oily nuances. Country of origin: France, Production area: Burgundy, Variety: Chardonnay
Aroma of butter and hazelnuts. A rich type with strength and a long finish. Country of origin: France, Production area: Burgundy, Variety: Chardonnay
Rich aromas of ripe fruit and cherries. A wine overflowing with lush juiciness. Country of origin: New Zealand, Production area: Central Otago, Variety: Pinot Noir, Bottle price: 9350 yen
The king of Italian wines. A complex aroma perfectly matches red fruits and smooth tannins. Country of origin: Italy, Production area: Piedmont, Variety: Nebbiolo
Hints of violet and cassis, powerful, with a balanced taste of acidity and tannins. Country of origin: France, Production area: Burgundy, Variety: Pinot Noir
A top-quality product made with the finest Napa Cabernet. You can feel elegance within its presence. Country of origin: United States, Production area: California/Napa Valley, Variety: Cabernet Sauvignon
Medoc classification 3rd growth. It has beautiful fruit flavors and rich, integrated tannins, with a fragrant and long finish. Country of origin: France, Production area: Bordeaux, Variety: Cabernet Sauvignon
Bordeaux Grand Cru Classé 3rd Growth. One of the chateaus with the largest vineyards in Margaux AC, it has long enjoyed high popularity. While it possesses the delicacy unique to the village of Margaux, it is also rich in color, full-bodied, and abundant in fruity aromas. Country of origin: France, Production area: Bordeaux, Grape variety: Cabernet Sauvignon
Clos des Reas is famous for being a vineyard solely owned by the domain. It is a symbol of the village of Vauve. Country of origin: France Production area: Burgundy Variety: Pinot Noir
- Gin and Tonic - Gin Buck
Moscow Mule, Screwdriver, Vodka Tonic
Fuzzy Navel, Peach Oolong
Cassis Oolong, Cassis Orange, Cassis Grapefruit
・Geneva Tonic ・Geneva Coke ・Citron Wedding
Coca-Cola, Ginger Ale, 100% Grapefruit Juice, 100% Orange Juice, Iced Oolong Tea, Black Oolong Tea, Iced Green Tea, Coffee (Hot/Iced), Sparkling Water (Perrier 330ml), Mineral Water (Fuji Mineral 360ml)
Origin: Anxi County, Fujian Province. Tieguanyin is the name of a tea tree variety, meaning 'tea blessed by the Guanyin Bodhisattva, as solid as iron.' It has a rich and mellow flavor, with a refreshing aftertaste and a floral aroma.
Origin: Taiwan. This is a representative oolong tea from Taiwan. It features a greenish golden color and a mellow taste, with a sweet floral aroma. It is said that about 150 years ago, during the Qing Dynasty, a person named Lin Fengchi brought back 12 tea trees from Fujian Province as a commemoration of passing the imperial examination, which is considered the origin of Dong Ding Oolong Tea.
Origin: Guangdong Province. This black tea is flavored with the juice of the tropical fruit 'Lychee,' which is said to have been favored by Yang Guifei. It has a natural sweetness from the juice. The base tea used is Yingde black tea, which has a refreshing and mild taste.
Origin: Taiwan Eastern Beauty is a type of Chinese tea produced in Taiwan, classified as a oolong tea. It has a relatively high fermentation level, which can help regulate the digestive system and is expected to improve constipation. One of its characteristics is a flavor similar to black tea.
Origin: Yunnan Province, Xishuangbanna Region, etc. This tea is fermented using a special method with microorganisms. It has unique components such as pu-erh polyphenols and a distinctive aroma. Although it is a strong-flavored tea, those that have been aged for a long time are called 'Aged Tea.'
The pure breath of Huangshan Maofeng, like a maiden, intertwines with the elegant charm of the red magnolia, creating a beautiful celestial harmony. The sweet droplets, as pure and passionate as first love's memories, linger in the heart, making them hard to forget.
Braised Keshika Shark Shark Fin 120g M: 17,160yen 200g L: 28,600yen 300g LL: 42,900yenBraised Yoshikiri Shark Tail Fin 120g M: 17,160yen 200g L: 28,600yen 300g LL: 42,900yenShark fin is one of the finest ingredients in Chinese cuisine. You can choose between blue shark tail fin and Yoshikiri shark tail fin from Kesennuma. You can choose from the rich and mellow Beijing court style using Jinhua ham and dried scallops in abundance and Bai Shang Yuan, or the original Sinfog Garden's refreshing Bai Yaki using Japanese white soy sauce. Enjoy our chef's best dishes: A. Red wings with a rich and thick soup made with our special white top-grade soup. B. Light, translucent white soy sauce is used for the white baked exhaust wings. Aromatic white soy sauce flavor comes through.
(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 in by the aroma and 'jump over the temple walls.' The pot is filled with dried shark fin, abalone, sea cucumber, Jinhua ham, scallops, and more than a dozen types of ingredients from the mountains and seas, all prepared in the authentic Fujian cooking 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 slowly steaming old chicken with mushrooms known as Matsutake and Sanagidake, which are said to have health-boosting effects.
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 and pleasant.
A classic appetizer from Shanghai made with pork shank with skin prepared in Shanghai style.
Features a mildly spicy and flavorful seasoning. The tenderly prepared beef cheeks harmonize perfectly with the appetizing numbing and spicy flavors.
This dish is mixed with scallion oil, allowing you to enjoy the crunchy texture of the jellyfish.
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 saliva chicken from Qinfu Garden, featuring a numbing 'ma' effect from several types of Sichuan pepper, stimulates the appetite. It 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. It 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 according to your preference. Please choose from the following cooking methods: 1. High-heat steaming with fragrant soy sauce 2. Medicinal food harmony with refreshing steamed 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
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 Spicy and Sour Stew 2. Shandong Style Grilled Green Onion Soy Sauce Sea Cucumber is considered the finest and is highly valued even in its home country of China. Please be sure to try these famous dishes made with traditional techniques.
(1 piece) ¥20,680 (including tax) (half piece) ¥10,780 (including tax) It is said to be good for skin beauty effects rich in collagen, nourishment, and enhancing vitality. We use 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 and Chinese plums. Enjoy the rich, tender pork belly with pickled mustard greens along with steamed buns.
A superb dish featuring high-quality Yamagata beef and the excellent compatibility of fragrant and textured yellow leek. Please try this masterpiece created by the head chef.
A dish luxuriously made with A5 rib roast of Yamagata beef, enhanced with fermented soybeans known as Douqi from China. 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 peppers, perfect for hot summer days. It's a dish that pairs well with alcohol.
This dish features 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, stimulating your appetite.
Quickly stir-fried seasonal vegetables over high heat.
Packed with the rich flavor of pork in an ultra-thin skin. Please enjoy with special black vinegar and ginger.
This is an original spring roll from Qinfuyuan, filled with the king of mushrooms, porcini, and various other mushrooms.
This is a popular shumai made with plenty of pork and shrimp.
The crispiness of the baked wontons and the juiciness of the pork minced meat are exquisite, with the flavor of nazuna adding an accent.
A classic dish from Shanghai. Enjoy the exquisite balance of the aroma of burnt green onions and oyster sauce.
The aroma of yellow chives 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 stock.
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 made with Chinese sausage, fried eggs, and three types of seasonings.
Pour plenty of shark fin sauce over the hot rice in the clay pot. Please mix well before enjoying.
Dumplings with black sesame paste that are said to be effective for anti-aging, beauty, and dieting.
This is a classic Macau tart baked with a crispy tart crust filled generously with rich egg-flavored cream.
We have beautifully arranged seasonal fruits on smooth almond tofu, which is said to have beauty benefits.
A dessert that symbolizes the beautiful and compassionate water (sweet dew) that falls 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.
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