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We offer four types of shark fin dishes for our early summer course. Shark fin in hot and sour sauce, a perfect blend of the sour and spicy flavors of Hunan cuisine. Shark fin in Shangtang sauce, infused with the exquisite flavor of Jinhua ham. Shark fin in truffle sauce, packed with the flavor and flavor of truffles. Shark fin in Shanghai-style soy sauce, the ultimate collagen from high-quality dried fish. Xinhua 's Instagram. Article from GOETHE Restaurant. Article from Tokyo Calendar. Click here to add us as a friend on our official LINE account. Xinhua's official LINE account . [About using private rooms] We also have private rooms available. If you would like one, please write so in the request column. Please note that we may not be able to accommodate your request if we already have a reservation. *Private room fee: 2-4 people 5,500 yen (tax included) 4-8 people 11,000 yen (tax included) If you would like a private room, please check the category and enter 1 for the number of private rooms below. Even if there is no course or plan available for reservation online, you may be able to make a reservation on the day or on a day when reservations are not accepted by phone or official LINE . Please feel free to call us. 03-3408-3008 ↓You can easily contact us via our official LINE.↓ This is Xinhua's official LINE

Category

世界中の美食家を魅了し続けるドンペリニヨン4種と、
その原点とも言えるモエ・エ・シャンドンを一堂に。
新山シェフがこのニ夜のためだけに構成するコース料理とともに、
時を重ねた泡が奏でる「熟成」と「歓び」の物語をお愉しみいただきます。

——節目の年にふさわしい、たった２夜の祝祭。
どうぞ、この特別な時間をご一緒に。

シャンパーニュセレクション
・モエ・エ・シャンドン　モエアンペリアル〈マグナムボトル〉
・ドンペリニヨン 2015
・ドンペリニヨンバックヴィンテージ 2012
・ドンペリニヨンプレニチュード2（P2）2006
・ドンペリニヨンロゼ 2009

【新山シェフ特別コース】

旬の食材をシャンパーニュの個性と共鳴させるように構成した、
この日限りのマリアージュコース。
前菜からデザートまで、泡と料理が一皿ごとに対話する構成を予定しております。
（※詳細は後日テーブルチェックやInstagramにて公開）
🔘新華のInstagram

【ドンペリ・ブランドアンバサダー】
ティモシー・ベック氏
今回も、前回に続きアンバサダーは日本語ペラペラのティム氏が、シャンパーニュの歴史と言っても過言ではないドンペリニヨンの世界を、深堀した内容でご解説いただきます。　
　
ティモシー・ベック氏について
百年以上続く葡萄園の五代目当主として、幼少の頃からワインに囲まれ、ブドウと共に育つ。
醸造学（Oenology) の世界最高峰であるアデレード大学にて学を修めた。
「ワインメーカー」であるだけでなく、オーストラリアを代表するワイナリーでの実地研鑽も保有している。
現在は日本に居を構え、世界的な著名企業にて構成される会員制ワインクラブにおいて「ファインワインアドバイザー」を務めつつ、名門ワインスクール「アカデミーデュヴァン」の講師として、広く一般へのコンサルティングやワインプロデュースなどにも務めている。
ワインを愛する限りのない情熱、深く膨大な知識、日本、アジア、そして世界のマーケット事情に関する深い見識を基に、活躍の場を選ばない稀有なスペシャリストとして活動している。

캐비어와 계절 식재료의 '화의 채색' 샐러드와 껍질을 벗긴 돼지 3장 고기의 베이징 오리풍 크레페에 후카힐레 구름진 호박 스프를 맛본다. 코스 내용(이 코스는 8월 1일부터 9월 하순까지의 내용입니다) ~어뮤즈~ ■한입의 구복~전채 스페셜리테~ ■전채 “화의 채색” 캐비아와 고급 해물에 계절 야채의 마리아쥬~스프~ ■ 【후카힐레완탄】과 【호박】의 차이니즈 호박 포타주 수프~해물 요리~ ■【홋카이도산 돛립 조개】와 【사쓰마 감 새우】와 계절 야채의 사천 거품 젓가락 피리 매운 볶음～고기 요리～ ■【피부 3장 고기 】의 베이징 오리 바람 크레페 포장 ~ 〆의 볶음밥 ~ ■ 가고시마 현에서 도착한 "장어"의 마늘 볶음 ■ 계절의 디저트 ■ 쁘띠 푸르

■Lunch Course Wine Pairing (approximately 8 types) 9,900 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to go with Xinhua's cuisine. Please enjoy to your heart's content the different flavors, unity and unique marriages of each dish. The appetizer specialty [Colors of Flower] is a visually stunning hors d'oeuvre salad with seasonal vegetables, fruit caviar and high-quality seafood. The [Special Meat Dish] is a visually pleasing dish that also brings together the flavors of the ingredients in a harmonious blend, with pork belly with skin stewed until tender like tong poro, with a crisp exterior and juicy interior, served with deep-fried vegetables and crepes to resemble Peking duck.

Kesennuma shark fin in Shanghai-style soy sauce, hairy crab seafood chawanmushi, and eel fried rice for the final course. Course contents (This course is available from August 1st to late September) ~Amuse-bouche~ ■A mouthful of delight ~Appetizer speciality~ ■Appetizer "Flower of Color" A marriage of caviar, high-quality seafood and seasonal vegetables ~Soup~ ■Chawanmushi soup with Hokkaido hairy crab and seafood ~Shark fin that will captivate your guests~ ■Kesennuma shark fin dorsal fin and somen pumpkin stewed in Shanghai-style soy sauce ~Meat dish~ ■Skin-on pork belly wrapped in Peking duck-style crepe ~Fried rice for the finale ~ ■Garlic fried rice with eel from Kagoshima Prefecture ■Seasonal dessert ■Petit fours

■Lunch Course Wine Pairing (about 8 types) 9,900 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriages of each dish to your heart's content. The course from August 1st... The appetizer specialty [Colors of Flower] is a visually stunning hors d'oeuvre salad served with seasonal vegetables, fruit caviar, and high-quality seafood. Xinhua's [Shark Fin], which fascinates guests who enjoy the visual and harmonious blend of ingredients, is a superb whole shark fin stew with a melting texture of seasonal somen pumpkin and the melting texture of each and every fiber of the shark fin, combined with a special sauce based on white broth. [Special Meat Dish] is a dish of pork belly with skin stewed until it is as soft as tong poro, with a crispy exterior and juicy interior, and fried vegetables and crepes to create a dish similar to Peking duck.

Enjoy Aomori strawberry-stewed noodle soup with sea urchin and abalone, and Kesennuma shark fin and somen pumpkin stewed in Shanghai-style soy sauce. Course contents (This course is available from August 1st to late September) ~Amuse-bouche~ ■A mouthful of delight ~Appetizer speciality~ ■Appetizer "Colors of Flowers" A marriage of caviar, high-quality seafood and seasonal vegetables ~Soup~ ■Chinese pumpkin potage soup with [Shark fin wonton] and [Pumpkin] ~Seafood dish~ ■Spicy stir-fried [Hokkaido scallops], [Satsuma sweet shrimp] and seasonal vegetables with Sichuan peppercorns ~Shark fin that will captivate your guests~ ■Kesennuma [Shark fin dorsal fin] and [Somen pumpkin] stewed in Shanghai-style soy sauce ~Meat dish~ ■[Skin-on pork belly] wrapped in Peking duck-style crepe ~Noodles for the finale~ ■Strawberry-stew-style soup noodles from the chef's hometown, Aomori ...Luxurious ingredients of sea urchin, abalone, clams and scallops ■Seasonal dessert ■Petit fours

~~ ... The appetizer specialty, [Flower Colors], is a visually vibrant hors d'oeuvre salad with seasonal vegetables, fruits, caviar and high-quality seafood. A visual treat, and an elegant taste that blends together the colorful seasonal ingredients of the four seasons. Xinhua's [Shark Fin], which captivates guests, is a superb whole stewed shark fin that combines the texture of seasonal somen pumpkin and the melting texture of each and every strand of shark fin with a special soy sauce sauce based on plain water. [Strawberry-stew-style soup noodles] from the chef's hometown, Aomori, is a final soup noodle dish that allows you to lavishly enjoy luxurious ingredients such as sea urchin, abalone, clams and scallops in one bowl. The name "Ichigo-ni" (strawberry stew) was given because when the dish was served in a bowl, the golden sea urchin floating in the milky soup made from abalone extract looked like wild strawberries covered in morning dew. The elegant and stylish name became popular, and today the dish is carefully passed down as an indispensable dish for important celebrations such as weddings. ■Seasonal course wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors carefully selected by sommeliers to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriage of each dish to your heart's content.

This course, which attracts guests with chawanmushi (steamed egg custard) of bird's nest and hairy crab and steamed Hong Kong-style grouper, also offers high-quality seafood such as "Kesennuma shark fin tail fin" and seasonal "summer conger eel" in the "Sichuan-style boiled fish" dish. Course contents (This course is available from August 1st to late September) ~Amuse-bouche~ ■A mouthful of delight ~Appetizer specialty~ ■Appetizer "Flower of Color" A marriage of caviar, high-quality seafood and seasonal vegetables ~Steamed dish~ ■Chawanmushi with bird's nest and seafood, accompanied by Hokkaido hairy crab in a thick sauce ~Seafood dish~ ■Hong Kong-style fragrant steaming of the legendary high-quality fish, grouper, delivered directly from Toyosu Market ~Shark fin that will captivate guests~ ■Kesennuma shark fin tail fin and spicy stew of conger eel, "Sichuan-style boiled fish" ~Special meat dish~ ■Charcoal-grilled Japanese black beef [Yamagata beef A5 loin] with seasonal vegetables and Chinese-style sauce ~Noodles for the final dish~ ■Strawberry-stew-style soup noodles from the chef's hometown, Aomori ...Luxurious ingredients including sea urchin, abalone, clams, and scallops ■Seasonal desserts ■Petit fours

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The name "Ichigo-ni" (strawberry stew) was given because when the dish was served in a bowl, the golden sea urchin floating in the milky soup made from abalone extract looked like wild strawberries covered in morning dew. The elegant and stylish name became popular, and today it is carefully passed down as an indispensable dish for important celebrations such as weddings. ■Seasonal course Wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors specially selected by sommeliers to match Xinhua's dishes. Please enjoy to your heart's content the different flavors, unity, and unique marriage of each dish.

The shark fin dishes that will fascinate guests include a special course that includes whole stewed Kesennuma shark fin and Hokkaido dried scallops, dried abalone, shark fin fin, and 17 kinds of high-quality Chinese dried fish soup (Buddha Jumps Over the Wall). Course contents (This course is available from August 1st to late September) ~Amuse-bouche~ ■A mouthful of delight ~Appetizer speciality~ ■Appetizer "Flower of Color" A marriage of caviar, high-quality seafood and seasonal vegetables ~Premium soup~ ■Buddha Jumps Over the Wall: China's finest steamed soup in a jar, featuring mountain and sea delicacies ~Seafood dish~ ■Summer delicacy [Hamo] served with Sichuan-style tempura "coconut, spices and spicy powder" ~Shark fin that will enchant guests~ ■Kesennuma [Shark fin tail fin] and the world's best quality [Hokkaido dried scallops] stewed in superior broth ~Specially selected meat dish~ ■A5-ranked specially selected Japanese black beef [Yamagata beef fillet] charcoal-grilled steak with seasonal vegetables and Chinese-style sauce ~Finishing noodles~ ■Strawberry-stew-style soup noodles from the chef's hometown, Aomori ...Luxurious ingredients such as sea urchin, abalone, clams, and scallops, or fried eel and garlic fried rice ■Seasonal dessert ■Petit fours

~~~~~~~~~~~~~~~~~~~~~ Buddha Jumps Over the Wall is an exquisite soup originating from Fujian Province that is said to have been named after a person who tried this soup at a banquet of literati who impromptu recited, "The aroma is so good that even the monks would jump over the wall." Made using dried goods, representative of luxury Chinese ingredients, Buddha Jumps Over the Wall is made with over 15 types of dried goods such as shark fin engawa, Sakata shark angel cheeks, and luxury sea cucumber, making for a luxurious taste. [Ingredients in Buttobi Soup 17] Dried abalone, collagen from the base of the Yoshikiri shark dorsal fin, yak Achilles tendon, sea cucumber and sea cucumber muscle, Kesennuma shark fin, collagen from Sakata shark cheek, dried scallops, whale song, ginseng, amaranth mushroom, dried yam, summer flowers, porcini mushrooms, wolfberries, longan, Date chicken, Asano pork, Jinhua ham, superior soup (the above ingredients are packed into a jar for each person) ■Charcoal-grilled [A5 Yamagata beef fillet] steak ~Seasonal vegetables and Chinese-style sauce~ [Yamagata beef], the top brand of Kuroge Wagyu beef, with fine marbling with a low melting point, fragrant fat, and sweet red meat, can be enjoyed cooked to perfection over charcoal to bring out the finest flavor. ■Wine pairing for this course (about 8 types) 19,800 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to go with Xinhua's high-quality dried sake. Please enjoy to your heart's content the different flavors of each dish, the sense of unity, and the unique marriage.

Cantonese-style stew of the highest-grade dried abalone from Yoshihama 29 kinds of rare Chinese dried abalones in a soup (Masamune Buddha Jumps Over the Wall) The ultimate marriage of Hokkaido hairy crab and shark fin Course contents (This course is available from August 1st to late September) ~Amuse-bouche~ ■A mouthful of delight ~Appetizer speciality~ ■Appetizer "Colors of Flowers" ~Premium soup~ ■A soup made with 29 kinds of rare dried fish [Buddha Jumps Over the Wall] Chinese cuisine's finest steamed soup in a jar, a delicacy from the mountains and sea ~Shark fin that will captivate your guests~ ■Kesennuma [shark fin tail fin] and Hokkaido [hairy crab] stewed in superior broth ~One of the three great Chinese delicacies [dried abalone]~ ■Yoshihama [dried abalone] stewed whole with abalone broth Cantonese-style soy sauce ~Meat dish~ ■Glossy [Saga beef] charcoal-grilled with seasonal vegetables and Chinese-style sauce ~Finishing noodles~ ■Stewed strawberry-style noodles from the chef's hometown, Aomori Or eel and fried garlic fried rice ■Seasonal dessert ■Petit fours

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the ultimate Xinhua course, using over 25 types of high-quality Chinese dried goods that Chef Niyama Shigeharu has collected over time, including dried abalone from Yoshihama, Iwate Prefecture, Yoshikiri shark from Kesennuma, dried sea cucumber, shark collagen, and dried soft-shelled turtle. A full-fledged omakase course using the chef's secret high-quality dried goods that are no longer available, full of collagen! This ultra-luxurious course makes use of Kesennuma shark fin, Buddha Jumps Over the Wall soup made with 29 types of dried goods, Yoshihama's highest quality dried abalone, soft-shelled turtle, and blue shark shark fin! ■ Rare! Premium "Buddha Jumps Over the Wall" Soup with Basking Shark and Soft-shelled Turtle (Superb steamed soup made with 28 kinds of dried foods) Steamed soup of delicacies from the mountains and seas in a jar The finest soup in Chinese cuisine, Buttobi Soup, is made with the four treasures (sea cucumber, shark fin, dried abalone, fish swim bladder) and rare! Basking shark and dried soft-shelled turtle are also plentiful! Rare! Whole braised dried abalone from Yoshihama One of the three great delicacies in China, dried abalone, has a concentrated abalone flavor and taste, and when rehydrated, it has a deeper taste. Among them, the [dried abalone] from Yoshihama, Iwate Prefecture, offers the ultimate flavor. Collagen simmered with the soaking liquid from dried abalone is the ultimate food... ~Specially selected Japanese black beef delivered directly from the source~ ■Charcoal-grilled A5 rank Saga beef sirloin ~Served with Chinese spice sauce~ The glossy sirloin has a melting texture, sweet aroma, and a rich meaty flavor that is not cloying aftertaste. Enjoy the finely marbled meat with a low melting point, fragrant fat, and sweet red meat, grilled to perfection over charcoal to bring out the finest flavors. ■Wine pairings for chef's choice dry goods course (around 8 types) 21,780 yen We have prepared pairings of wines and Chinese liquors specially selected by the sommelier to go with Xinhua's high-quality dry goods. Enjoy the different flavors, unity, and unique marriages of each dish to your heart's content.

(This course is available from May 16th to July 15th) (1) Today's Bite of Delight (2) Appetizer Specialty "Flower of Color" - A marriage of caviar, premium seafood and seasonal vegetables (3) Steamed soup of winter melon and bacon with summer flowers (4) Savory vegetables and bigfin reef squid in Sichuan sauce (5) Spring rolls with snow crab and shark fin (6) Domestic beef loin and makomotake mushroom in black pepper sauce (7) Chilled dandan jade noodles with soy milk (8) Seasonal dessert and petit fours

(This course is available from May 16th to July 15th) (1) Amuse-bouche "A Bite of Delight" (2) Appetizer Specialty "Colorful Flowers" (3) A soup made with 28 kinds of rare dried goods, including the four great Chinese sea flavors [Four Treasures (fish swim bladder, dried abalone, shark fin, sea cucumber)], [Turtle Emperor] and [Basking Shark Collagen]. [Buddha Jumps Over the Wall] A Hong Kong specialty steamed soup in an urn, the finest Chinese cuisine made with mountain and sea delicacies (4) [Dried abalone] and [Shark fin] stewed in soy sauce (5) [Buddha mushroom] and [Seabird's nest] stew (6) Charbroiled specially selected Japanese black beef [Yamagata Beef A5 Chateaubriand] (7) Chef's final meal (8) Seasonal dessert (9) Petit fours

(This course is available from July 16th to August 31st)

(1) Amuse-bouche

Cold soup made with [Ezo abalone] and [peach]

(2) Appetizer special "Flower of color" - a collaboration of two of the world's great delicacies

(3) Hunan-style meatball soup with [dried scallops and pork and chicken]

(4) [Extra large shrimp] with chili sauce and curry flavor

(5) Spanish [Iberian pork cheek meat] and [dried plum] sauce

(6) Sudachi sour and spicy cold noodles

(7) Seasonal dessert

(8) Chinese famous tea and petit fours

(This course is available from July 16th to August 31st)

(1) Amuse-bouche
Cold soup made with [Ezo abalone] and [peach]
(2) Appetizer speciality "Flower of color" - a collaboration of two of the world's great delicacies
(3) Hunan-style meatball soup with [dried scallops and pork and chicken]
(4) Shark fin speciality
Simmered shark fin and grated yam in soy sauce
(6) Sichuan stir-fry of specially selected Japanese black beef [Yamagata beef fillet] and [fig]
(7) Sudachi sour and spicy cold noodles
(8) Seasonal dessert
(9) Chinese tea and petit fours

(Available from July 16th to August 31st)
(1) Amuse-bouche
Cold soup made with Ezo abalone and peach
(2) Special appetizer "Flower of Color" - a collaboration of two of the world's great delicacies
(3) Hunan-style meatball soup with dried scallops and pork and chicken
(4) Chilli and curry-flavored giant shrimp
(5) Shark fin and grated yam stewed in soy sauce
(6) Spanish Iberian pork cheek meat and dried plum sauce
(7) Sudachi sour and chilled noodles
(8) Seasonal dessert
(9) Chinese famous tea and petit fours
Today's tea and small after-meal sweets

(Available from July 16th to August 31st)
(1) Amuse-bouche
Cold soup made with Ezo abalone and peach
(2) Special appetizer "Flower of Color" - a collaboration of two of the world's great delicacies
(3) Soup "Buddha Jumps Over the Wall"
(4) Hokkaido hairy crab "Cantonese-style egg stir-fry"
(5) Shark fin and grated yam stewed in soy sauce
(6) Specially selected Yamagata black beef, highest A5 rank
Charcoal-grilled Yamagata beef fillet steak
(7) Sudachi sour and chilled noodles
(8) Seasonal dessert
(9) Chinese tea and petit fours

(This course is available from July 16th to August 31st)
(1) Amuse

"A mouthful of delight"

(2) Appetizer speciality "Colors of Flowers" - A collaboration of two of the world's great delicacies

(3) Ultimate dried coin soup

Four treasures of Chinese seafood [fish swim bladder, dried abalone, shark fin, sea cucumber]

[Soft-shelled turtle emperor] [Basking shark collagen]

A soup of 25 kinds of rare dried coins [Buddha Jumps Over the Wall]
Chinese cuisine with delicacies from the mountains and seas, the finest Hong Kong specialty steamed soup in a jar
(4) The world's best aged [dried abalone] stewed in oyster sauce
(5) [Shark fin], [sea urchin] and [hairy crab] in sea urchin crab sauce served in the shell
(6) Specially selected Yamagata beef, the highest A5 rank [Chateaubriand] charcoal grilled
Chinese flavor sauce
(7) Sudachi hot and sour cold noodles
(8) Seasonal dessert
(9) Chinese famous tea and petit fours
Today's tea and after-meal sweets

(This menu is valid from September 1 to October 15)

(1) Amuse-bouche
Fried Amami Kuro horohoro-dori (Amami black francoline) with Chinese spice
(2) Signature starter “Hana no Irodori” — a harmony of mountain and sea delicacies
(3) Chawanmushi-style soup with shark fin and assorted seafood
(4) Kataifi-wrapped small prawns with pomegranate sauce
(5) Dongpo-style braised smoked pork belly
(6) Noodles tossed with salted duck egg (鹹蛋), autumn mushrooms and autumn truffle
(7) Seasonal dessert
(8) Chinese fine tea and petits fours

(This course is available from September 1 to October 15)

(1) Amuse
Fried with Chinese spices of 【奄美黒ホロホロ鳥】 (Amami black horohoro bird)
(2) Signature appetizer “Hana no Irodori” — a harmony of delicacies from land and sea
(3) Chawanmushi-style soup of 【shark fin】 and 【seafood】
(4) Whole-grilled 【Ezo abalone】 steak with fermented chili sauce
(6) Shark-fin special
Braised matsutake soy-pot with autumn matsutake and 【Yoshikirizame shark fin】
(7) Noodles with salted duck egg “鹹蛋”, autumn mushrooms and autumn truffle cream
(8) Seasonal dessert
(9) Chinese fine tea and petits fours

(This course is available from September 1st to October 15th.)
(1) Amuse-bouche
Amami Black Guinea Fowl Frites with Chinese Spices
(2) Special Appetizer "Colorful Flowers": A Collaboration of Mountain and Sea Delicacies
(3) Shark Fin and Seafood Chawanmushi Soup
(4) Shrimp Wrapped in Kadaif and Deep-Fried with Pomegranate Sauce
(5) Autumn Flavors: Grilled Matsutake Mushrooms and Yoshikiri Shark Fin Braised in Matsutake Sauce
(6) Smoked Pork Belly Braised in the Style of Dongpo Pork
(7) Matsutake Mushroom and Kurama Sansho Pepper Rice with Mushroom Shoots
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

(This menu is served from September 1 to October 15)
(1) Amuse-bouche
Deep-fried Chinese-spiced Amami kuro horohoro chicken
(2) Signature starter “Hana no Irodori” — a duet of mountain and sea delicacies
(3) Dramatic soup: 佛跳牆 (Buddha Jumps Over the Wall)
(4) Edible yield 100% — Fried phantom Ise lobster and “Angel’s Hair”
(5) Autumn flavors: Grilled matsutake and shark fin from Moga shark simmered in matsutake soy
(6) Premium Kuroge Wagyu Yamagata beef, highest A5 rank
Charcoal-grilled Yamagata beef filet steak
(7) Matsutake and Kurama sansho mushroom takikomi gohan (matsutake mixed rice with Kurama sansho)
(8) Seasonal dessert
(9) Chinese fine teas and petits fours

(This menu is offered from September 1 to October 15)
(1) Amuse-bouche
“A Bite of Bliss”
(2) Appetizer Specialité “Floral Colors” — a duet of two of the world’s finest delicacies
(3) Ultimate Dried-ingredient Soup
Chinese seafood four treasures: fish maw, dried abalone, shark fin, sea cucumber
Includes soft-shelled turtle nape and basking shark collagen
A powerful broth of 25 rare dried ingredients — 佛跳墙 (Buddha Jumps Over the Wall)
Hong Kong-style premium steamed pot soup featuring the finest mountain and sea delicacies
(4) Top-grade, world-class aged dried abalone braised in oyster sauce
(5) Shark fin and king crab with Cantonese-style sauce
(6) Selected Yamagata beef, highest A5 rank 【Chateaubriand】 charcoal-grilled
Served with a Chinese-style sauce
(7) Matsutake mushroom and Kurama pepper mixed mushroom takikomi gohan (seasoned rice cooked with mushrooms)
(8) Seasonal dessert
(9) Chinese fine tea and petits fours
Today’s tea and after-meal petits fours

(This course is available from October 16th to January 16th.)
(1) Two Types of Drunken Shanghai Crab (Suigani) - Shaoxing Wine Marinated and Brandy Marinated
(2) Chef's Specialty Appetizer "Flower Colors"
(3) Dried Scallop Soup with Goldenrod Mushroom and Watanabe
(4) Whole Steamed Female Shanghai Crab in Shell
(5) Whole Grilled Kesennuma Shark Fin Steak with Shanghai Crab Sauce
(6) Persimmon and Fruit Black Vinegar Subuta
(7) Seafood and Shanghai Crab Rice
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

[Shanghai Crab Pairing Course (9 or more drinks) ¥16,500 per person]
A separate menu is also available.
Starting with Champagne, you can enjoy a selection of wines, Shaoxing wine, and other international liquors to pair with your meal.

~Pairings for a Shanghai crab course from one year~
- A champagne toast before the meal
- A Northern Italian wine paired with Shanghai crab marinated in Shaoxing wine
- A white wine with a balanced overall appearance to complement the colorful appetizers
- A savory French wine paired with the bisque
- A low-tannin red wine or a rich white wine paired with shark fin steak
- A mellow, savory wine paired with whole steamed Shanghai crab
- A red wine to bring out the flavor of meat dishes
- Shaoxing wine or Japanese sake, unique to China, to accompany the meal
- A delicious dessert to enjoy

(This course is available from October 16th to January 16th.)
(1) Two Types of Drunken Shanghai Crab: "Suigani" (Drunken Crab) Marinated in Shaoxing Wine and Brandy
(2) Chef's Special Appetizer "Flower Colors"
(3) Dried Scallop Soup with Goldenrod Mushroom and Watanabe
(4) Whole Steamed Male Shanghai Crab in Shell
(5) Whole Grilled Kesennuma Shark Fin Steak with Shanghai Crab Sauce
(6) Persimmon and Fruit with Black Vinegar Subuta
(7) Seafood and Shanghai Crab Rice
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

[Shanghai Crab Pairing Course (9 or more drinks) ¥16,500 per person]
Each dish is also available separately.
Starting with Champagne, you can enjoy a selection of international liquors, including wine and Shaoxing wine, to pair with your meal.

~Shanghai Crab Course Pairings from a Certain Year~
・Champagne toast before the meal
・Northern Italian wine paired with Shanghai crab marinated in Shaoxing wine
・A white wine with a balanced ensemble to complement the colorful appetizers
・A savory French wine paired with the bisque
・A low-tannin red wine or a rich white wine paired with shark fin steak
・A mellow, umami-rich wine paired with whole steamed Shanghai crab
・A red wine to bring out the flavor of meat dishes
・Shaoxing wine or Japanese sake, unique to China, to accompany the meal
・A delicious dessert to enjoy

(This course is available from October 16th to January 16th.)
(1) Two Types of Drunken Shanghai Crab (Suigani) - Shaoxing Wine Marinated and Brandy Marinated
(2) Chef's Special Appetizer "Flower Colors"
(3) Dried Scallop Soup with Goldenrod Mushroom and Watanabe Crab
(4) Double Steamed Shanghai Crab (Male & Female) - One in Each Shell
(5) Grilled Kesennuma Shark Fin Steak with Shanghai Crab Sauce
(6) Persimmon and Fruit Black Vinegar Subuta
(7) Seafood and Shanghai Crab Rice
(8) Seasonal Dessert
(9) Chinese Tea and Petit Fours

[Shanghai Crab Pairing Course (9 or more drinks) ¥16,500 per person]
Each dish is also available separately.
Starting with Champagne, you can enjoy a selection of international liquors, including wine and Shaoxing wine, to pair with your meal.

~Shanghai Crab Course Pairings from a Certain Year~
・Champagne toast before the meal
・Northern Italian wine paired with Shanghai crab marinated in Shaoxing wine
・A white wine with a balanced ensemble to complement the colorful appetizers
・A savory French wine paired with the bisque
・A low-tannin red wine or a rich white wine paired with shark fin steak
・A mellow, umami-rich wine paired with whole steamed Shanghai crab
・A red wine to bring out the flavor of meat dishes
・Shaoxing wine or Japanese sake, unique to China, to accompany the meal
・A delicious dessert to enjoy

(Menu available 10/16–1/16)

(1) Two styles tasting of Drunken Shanghai Crab “Suixi”
— marinated in Shaoxing wine & marinated in brandy
(2) Chef’s appetizer specialty “Hana no Irodori”
(3) Breathtaking soup — “Buddha Jumps Over the Wall”
A premium Hong Kong specialty: a clay pot steamed soup of 15 mountain and sea delicacies
(4) Double steamed whole Shanghai crabs “Male & Female”, one of each, served in their shells
(5) Sichuan-style spicy stew of Kesennuma mako shark fin (shark’s fin)
(6) Black vinegar sweet-and-sour pork with persimmon and fruit
(7) Seafood and Shanghai crab rice crust (okoge)
(8) Seasonal dessert
(9) Chinese fine teas and petits fours

— — — — — — — — — — — — — — —

— Xin Hua’s Premium Soup —
■ Breathtaking Soup — “Buddha Jumps Over the Wall”
A famed Fujian dish: a clay pot steamed soup of mountain and sea delicacies.
This supreme Chinese soup is generously filled with prized dried ingredients such as the Four Treasures (sea cucumber, shark’s fin, dried abalone, fish swim bladder), shark-fin edge, Chinese mushrooms and other premium dried goods.

※ Soup ingredients (may vary by season)
Beef Achilles tendon, dried abalone, sea cucumber, fish lip, longan, Sakata shark “angel cheek”, sea cucumber muscle, Date chicken, Asano pork, dried scallops, sheep’s liver mushroom, porcini, hamcho (summer flower), bamboo pith mushroom, Jinhua ham, shark’s fin, deer ear fungus, goji berries, etc.

— Shanghai Crab Specialties —
■ Live steamed whole Shanghai crabs “Double”
Steamed in a bamboo basket with one male and one female served in their shells
- Male crab: rich in milky roe (white paste) and crab meat — dense, creamy and savory
- Female crab: a trio of flavors from crab meat, crab miso and roe — intensely umami-packed

(Menu valid 10/16–1/16)

(1) Two-way tasting of drunken Shanghai crab
- Drunken Shanghai crab marinated in Shaoxing wine & marinated in brandy

(2) Signature appetizer “Hana no Irodori” (Flowers of Color)

(3) Buddha Jumps Over the Wall (Fo Tiao Qiang): a sensational stew of 28 rare dried treasures including China’s four great marine delicacies (si bao: fish maw, dried abalone, shark’s fin, sea cucumber) and soft‑shelled turtle emperor’s cap
- A top‑grade Hong Kong specialty: a jar‑steamed soup showcasing the finest land and sea delicacies

Shark’s‑fin tasting — two preparations
(4) Braised fin of the thresher shark (tail fin) with Shanghai crab sauce
- The thresher shark tail fin has a resilient, springy texture. This sublime braise wraps its plump, supple mouthfeel in a rich Shanghai crab sauce.

(5) Rare hammerhead shark fin and scallop wrapped in shimeji mushroom with premium superior stock sauce
- The hammerhead fin releases savory flavor as you chew. The crunchy texture and concentrated scallop taste are elegantly tied together by the shimeji, creating a luxurious blend of sea and forest flavors. Each bite reveals an exquisite harmony led by the highest‑grade superior stock.

Steam‑whole Shanghai crab (male vs. female) tasting
(6) Double steamed whole Shanghai crabs — one male and one female, each served in its shell
- Male: abundant milt and rich crab meat; creamy, full‑bodied texture
- Female: a triple harmony of crab meat, crab roe, and crab innards—intensely flavorful

(7) Seafood and Shanghai crab crispy rice
- A fragrant, sizzling feast of Shanghai crab and seafood on crispy rice

(8) Seasonal dessert

(9) Chinese fine tea and petit fours
- Today’s tea selection with after‑meal petits fours

—
Chef Shigeharu Niiyama has spent years sourcing premium Chinese dried goods
This ultimate Shin‑Ka course uses more than 25 kinds of high‑end dried seafood and goods — including dried abalone from Yoshihama, Iwate, shark’s fin from Kesennuma, dried sea cucumber, shark collagen, and dried soft‑shelled turtle.

An omakase course built on the chef’s prized, hard‑to‑find dried goods. Collagen‑rich Kesennuma shark’s fin and a sky‑blowing 29‑ingredient dried treasure soup (Buddha Jumps Over the Wall), the finest Yoshihama dried abalone, soft‑shelled turtle, and premium shark’s fin: a supremely decadent lineup.

■ Buddha Jumps Over the Wall — a jar‑steamed treasure soup of 29 rare dried goods including China’s four great marine delicacies (si bao: fish maw, dried abalone, shark’s fin, sea cucumber) and soft‑shelled turtle emperor’s cap
- A Fujian classic: a jar‑steamed soup of mountain and sea delicacies. This top‑grade Chinese soup features si bao plus rare dried soft‑shelled turtle and other luxury dried goods.

The season for Chinese delicacies is here — enjoy Shanghai crab!
■ Shanghai crab preserved in apricot liqueur (Xinglu jiu)
- The fragrant apricot liqueur penetrates the whole crab, rendering its flesh and innards luxuriously silky and meltingly delicious.

■ Live double steamed whole Shanghai crabs
- Steamed in a bamboo basket with one male and one female, each served in its shell
- Male: plenty of milt and meat; rich and creamy
- Female: concentrated umami from meat, roe, and innards
- Steaming the whole crab preserves and concentrates both flesh and innards so you can savor every drop of flavor.

(This course is available from October 16th to January 16th.)
(1) Amuse-bouche
Cheese spring rolls with persimmon and prosciutto
(2) Specialty appetizer "Colorful Flowers": A collaboration of mountain and sea delicacies
(3) Dried scallop soup with kinugasa mushrooms and kale
(4) Chinese ravioli with three kinds of seafood and red bell pepper puree
(5) Premium Spanish Iberian pork and steamed eggplant in a cloud-white pork style
(6) Dry dandan noodles with Sichuan peppercorns
(7) Seasonal dessert
(8) Chinese tea and petit fours

(This course is available from October 16th to January 16th.)
(1) Amuse-bouche
Cheese spring rolls with persimmon and prosciutto
(2) Appetizer Specialty "Colorful Flowers": A collaboration of mountain and sea delicacies
(3) Dried scallop soup with kinugasa mushrooms and watanabe
(4) Shark's Fin Specialty
Shanghai-style braised Yoshikiri shark fin
(5) Persimmon and fruit sweet and sour pork with black vinegar
(6) Dry dandan noodles with Sichuan peppercorns
(7) Seasonal dessert
(8) Chinese tea and petit fours

(This course is available from October 16th to January 16th.)

(1) Amuse-bouche
Cheese spring rolls with persimmon and prosciutto
(2) Appetizer Specialty "Colorful Flowers": A collaboration of mountain and sea delicacies
(3) Dried scallop soup with kinugasa mushrooms and watanabe greens
(4) Three kinds of seafood Chinese ravioli with red bell pepper puree
(5) Shark fin speciality
Shanghai-style braised Yoshikiri shark fin
(6) Premium Spanish Iberian pork and steamed eggplant in a cloud-white pork style
(7) Dry dandan noodles with Sichuan peppercorns
(8) Seasonal dessert
(9) Chinese tea and petit fours

(This course is available from 10/16 to 1/16.)
(1) Two-style tasting of drunken Shanghai crab “Suixiè”
Shaoxing wine–marinated & brandy–marinated
(2) Chef’s appetizer specialty “Hana no Irodori” (floral assortment)
(3) Spectacular soup — Buddha Jumps Over the Wall 【佛跳牆】
【Two shark-fin tasting plates: Hammerhead shark & 毛鹿鮫 shark】
(4) Rare hammerhead shark fin and scallop wrapped in bamboo fungus, served with premium superior broth sauce
(5) Kesennuma-sourced 毛鹿鮫 shark-fin tail stewed in Sichuan-style fiery chili sauce
(6) Sweet-and-sour pork with persimmon and mixed fruits in black vinegar
(7) Crispy rice with seafood and Shanghai crab
(8) Seasonal dessert
(9) Chinese fine tea and petit fours

(This menu is available from 10/16 through 1/16)
(1) Two-style tasting of Drunken Shanghai Crab (酔蟹)
— Shaoxing wine–marinated and brandy–marinated drunken Shanghai crab
(2) Signature appetizer: “Hana no Irodori” (Floral Presentation)
(3) China’s Four Great Sea Delicacies: Four Treasures (fish swim bladders, dried abalone, shark’s fin, sea cucumber) and soft‑shelled turtle emperor’s shell — a rare 28-ingredient dried‑goods explosion soup: “Buddha Jumps Over the Wall” (佛跳牆)
— Includes a two‑item shark‑fin tasting
(4) Braised shark‑fin tail from Maojika shark (毛鹿鮫) in Shanghai crab sauce
(5) Rare hammerhead‑shark fin and scallop wrapped in cloud ear mushroom, served with premium superior stock sauce
— Two‑item steak duo: Yamagata beef and abalone
(6) ・Whole Ezo abalone (蝦夷アワビ) steak
・Yamagata beef filet steak
(7) Crispy rice with seafood and Shanghai crab
(8) Seasonal dessert
(9) Chinese premium tea and petit fours
— Today’s tea selection and after‑meal petits fours

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