Chugokusai Hina

Name: Chugokusai Hina
Address: 2-16-12 Kamimeguro Friend Building Nakameguro 3F, Meguro-ku, Tokyo, 153-0051, JP
Telephone: 03-6412-7274
Price range: ¥7500 - ¥15000

中国菜灯菜

¥15,000

¥7,500

Chinese

153-0051 2-16-12 Kamimeguro, Friend Building Nakameguro 3F, Meguro-ku, Tokyo(276m from Naka-Meguro Station)View map

Directions

03-6412-7274

Featured menu

[This month's lunch course] A luxurious lunch plan where you can enjoy everything from appetizers to our specialty steamed soup, seafood, meat dishes, and desserts.

The menu changes monthly as it mainly uses seasonal ingredients. Please call or send us a DM to confirm the course contents.

¥7,700Tax included

[This month's lunch course with whole braised shark fin] A luxurious lunch plan where you can enjoy everything from appetizers to our specialty steamed soup, braised shark fin, meat dishes, and desserts.

メニューは旬の食材をメインに使用しているため、月毎に変わります
コース内容のご確認はお電話かDMでお願い致します

¥14,300Tax included

[Course of the Month] A plan where you can enjoy seasonal ingredients, from appetizers to seafood and meat dishes.

Amuse-bouche: Steamed egg custard with whitebait and turnip in a thick sauce

Today's Appetizer: Jellyfish head with scallion oil / Chicken with homemade chili oil / Octopus with pepper sauce / Stir-fried new potatoes and broad beans

Two Dim Sum: Pan-fried Noto pork dumplings / Noto pork and scallop shumai / Sea urchin marinated in Shaoxing wine

Soup:
[Our Specialty] A luxurious seasonal steamed soup that takes over 10 hours to prepare
Steamed soft-shelled turtle, new bamboo shoots, and Noto 115 Soup

Seafood: Stir-fried Wild Shrimp and Cherry Tomatoes with Sichuan Fish Flavor

Seafood: Deep-fried Scaled White Tilefish from Tosashimizu, Kochi Prefecture, with Fermented Napa Cabbage Sauce

Meat: Japanese Black Beef Cheek Meat Braised in Cantonese Miso

Please note that the menu may change due to ingredient availability.
This is the February menu.
Photos are for illustrative purposes only.
Drinks are sold separately.

¥9,900Svc excl. / tax incl.

[Course of the Month] A plan where you can enjoy seasonal ingredients from appetizers to meals and desserts.

Amuse-bouche: Steamed egg custard with whitebait and turnip in a thick sauce

Today's Appetizer: Jellyfish head with scallion oil / Chicken with homemade chili oil / Octopus with pepper sauce / Stir-fried new potatoes and broad beans

Two Dim Sum Dishes: Noto pork pan-fried dumplings / Noto pork and scallop shumai / Sea urchin marinated in Shaoxing wine

Soup
[Our Specialty] A luxurious seasonal steamed soup that takes over 10 hours to prepare
Soft-shelled turtle, new bamboo shoots, and Noto 115 steamed soup

Seafood: Wild-caught Stir-fried Shrimp and Cherry Tomatoes with Sichuan Fish Flavor

Seafood: Deep-fried Scaled White Tilefish from Tosashimizu, Kochi Prefecture, with Fermented Chinese Cabbage Sauce

Meat: Japanese Black Beef Cheek Meat Braised in Cantonese Miso

Today's Meal

Today's Dessert

Please note that the menu may change due to ingredient availability.
This is the February menu.
Photos are for illustrative purposes only.
Drinks are sold separately.

¥11,000Svc excl. / tax incl.