中華ダイニング かいん

Fried green beans with special Mao Zedong powder

A dish of water spinach stir-fried with garlic and dried tomatoes

A cilantro salad filled with seasonal green chilies. It's spicy.

Stir-fried plump shrimp and seasonal asparagus with truffle and a touch of salt.

Chilled dish of sous-vide chicken breast topped with seasonal green chili and scallion ginger sauce

Luxurious stir-fried eel and eggs. Topped with spiced soy sauce.

Chilled soy milk Dan Dan noodles with rich sesame and homemade spicy oil

Crisp goya quickly boiled, combined with water octopus that retains a perfect texture, dressed with lemon zest and lemongrass oil.

Low-temperature cooked Satsuma pure chicken breast with black vinegar and chili oil sauce

Crispy jellyfish marinated in a sweet vinegar made with seasonal fresh citrus (from mid-July to August, sudachi citrus is used)

Pickled seasonal vegetables marinated with fermented chili peppers, lemon, and others (such as turnips, edamame, and nagaimo)

Topped with green onion sauce

Pork shabu meat with delicious spicy creamy garlic sauce

Coriander and sliced onions seasoned with crispy soy sauce

Low-temperature cooked Akagi beef tataki with spicy Sichuan sauce

An assortment of 5 types of appetizers. Reservations must be made by the day before. From 2,000 yen per person for 2 people.

Experience a sensation with the first bite, as the truffle, mushroom, fermented butter, and a hint of garlic aroma spread in your mouth.

Be careful of the hot soup inside

Larger dumplings that are steamed and then grilled

Wrapped with seasonal ingredients.

Fusion of Chinese spicy sauce and creamy shellfish Americane

Goes well with any dish

Rich flavor with truffle added to soy sauce white soup

Both braised and steak are available in half size. The price is 3850 yen.

Shark fin soup with plenty of crab miso from Shanghai

A luxurious shrimp chili with umami, richness, and aroma, featuring Shanghai crab miso.

A dish of shrimp coated in a fluffy batter combined with mayonnaise and Grand Marnier.

Stir-fried Matsukasa squid with perilla and tarako

Sichuan Spicy Stir-fry

Crispy fried river shrimp with a mix of Sichuan green pepper and Japanese pepper salt

Specialty. A traditional dish from Shanghai and Yangzhou made with great care and effort. A gentle taste and an impressive texture. In summer, it is finished as a meatball soup with a rich broth made with plenty of eel.

Stir-fried chicken neck meat with a soy sauce-based sauce simmered with aromatic vegetables

Sweet and spicy stir-fry with a strong aroma of Sichuan chili

Domestic Yagen Nankotsu coated with chili and Sichuan pepper

Crispy Youlin Chicken

Domestic pork tenderloin fried with black vinegar flavor and pink grapefruit taste

Authentic Sichuan Style

Melt-in-your-mouth Akagi beef and seasonal vegetables

Aroma of black pepper and garlic

Representative Spicy Stew from Sichuan

Chinjao Rosu style with potatoes and Akagi beef

Exquisite

Meatless, simmered Mapo Tofu with dried shrimp broth

With dried meat, quickly sautéed with garlic

Rich flavor of eggs fried in oil, stewed in white broth and oyster sauce

Noodles that are numbing and addictive

Rich sesame and homemade chili oil Dan Dan noodles. *Spiciness can be adjusted.

(Spicy sauce and octopus) (Shrimp and lettuce) (Black vinegar, pork belly, fried onion) (Lemon, black pepper, low-temperature chicken breast)

Authentic almond flavor extracted from the kernel inside the apricot seed

Bitter caramel with a mature flavor of Shaoxing wine

Chewy

Salted custard that overflows from the inside