![[Upgrade!] A luxurious course with abalone and shark fin as the main dishes only, 10,000 yen (tax included)](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/y82afu07/6346418/8167_w435h435.jpg)
[Upgrade!] A luxurious course with abalone and shark fin as the main dishes only, 10,000 yen (tax included)
10000 yen(Tax included)
- 10items
- 2-90persons
This is a luxurious course with abalone and shark fin as the main course.This is the perfect menu for those who want to eat delicious Chinese food at a company party or other occasion!
Course menu
◆ Assortment of five cold dishes
A gorgeous and luxurious appetizer platter where you can enjoy small portions of colorful cold dishes.
◆ Large shrimp in chili sauce
This dish features plump shrimp coated in a special chili sauce, creating an exquisite balance of spiciness and sweetness.
◆ Abalone with oyster sauce
A luxurious dish of fresh abalone simmered in rich oyster sauce, bringing out its deep flavor.
◆ Dim sum platter
A wide variety of chef's special dim sum in bite-sized portions.A fun dish to compare.
◆ Whole stewed shark fin (1 piece per person)
The finest shark fin is luxuriously braised, providing a blissful moment with a rich flavor.
◆ Stir-fried beef and vegetables with black pepper
A stir-fry of juicy beef and crunchy vegetables with the aroma and flavor of black pepper.
◆ Special black fried rice
Fragrantly fried rice is mixed with a special black sauce, creating a deep, delicious dish.
◆ Shark fin soup with crab meat
A luxurious combination of crab meat and shark fin.Clear soup with a gentle flavor.
◆ Sesame dumplings
These fragrant sesame dumplings are crispy on the outside and filled with melting sweet bean paste inside.The perfect sweet treat after a meal.
◆ Today's dessert
Finish off your meal with today's dessert, made using seasonal fruits and ingredients.
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 21:00 on the day of your visit
Coupons that can be used with this course
2025/06/18 update