Hei Fung Terrace - The Peninsula Tokyo

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▶Please note that we may be unable to accommodate your requests for specific seating.
▶Please inform us of the purpose of your visit (birthday, business meeting, etc.)
▶All seats are non-smoking.
▶If you fail to come within 15 minutes after your reservation time, your reservation may be cancelled unless changed.
▶If you have any food allergies, please do not hesitate to notify us at the time of booking.
▶Menus are subject to change without notice.
▶Please note that online limited plans cannot be used in conjunction with other benefits / discounts.
▶Image for illustration purposes only. Actual product may vary.
▶Please contact us at +81(0)3 6270 2888 for further details.

*Prices are inclusive of consumption tax and 15% service charge.

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Hei Fung Terrace, The Peninsula Tokyo’s signature Chinese restaurant offering sophisticated Cantonese specialties, is delighted to offer the ultimate indulgence: a luxurious set course menu served in the elegant surrounds of one of our private dining rooms. The special menu includes a grilled suckling pig appetizer, drunken prawns boiled in Shaoxing wine, premium dried abalone prepared in 1998, swallow's nest, and more. To complete the meal, enjoy wine pairing and Chinese tea selected by a certified sommelier.

[Menu example]

Cantonese Style Roasted Suckling Pig Assorted Appetizers

Drunken Prawns

Buddha Jumps Over The Wall

Braised Aged Dried Japanese Abalone by Kamino Family and Dried Hokkaido Sea Cucumber in Premium Oyster Sauce

Wok-Fried Ise Spiny Lobster and Bamboo Fungus, Sea Urchin Sauce

Steamed Fish of the Day, Spring Onion and Ginger

Tsushima Chicken and Conpoy Sausage, Abalone Mushrooms, Red Dates
Steamed Lotus Leaf-Wrapped Rice in Clay Pot, Lotus Seeds

Chilled Sweet Superior Bird’s Nest Soup
Assorted Desserts

Chinese Tea
Lapsang Souchong

4 Kinds of Wine Parings
・The Peninsula Champagne by Deutz Brut NV
・Kuramubon Muscat Bailey A
・The Peninsula Chardonnay Keller Estate
・Black Cottage Rosé

【Menu】

Steamed Lily Bulb and Jasmine Dumpling with Gokahi, Ryugan Soup

Dried Sea Bream with Milt Sesame Sauce, Mullet Roe and Shrimp Coktail
Roasted Noda Duck with Brown Rice Miso and Hawthorn
Roasted Lamb, Cinammon, Liquorice and Ginger with Black Bean

Baked Pheasant Bun, Crown Daisy
Kouchi Slipper Lobster and Sword Beans Spicy Pie Pastry
Steamed Mugwort Dumpling, Niigata Bonito and Gokahi Leef

Double Boiled Silky Fowl Soup, Mulberry, Water Lily Seed,
Rou Cong Rong, Black Sea Cucumber and Fish Maw

Braised Fermented Red Rice and Monkfish
Monkfish Liver and Shogoin Radish, Malt Chip, Cardamon and Fennel Scent

Steamed Ginseng with Orange Chinese Cabbage
Dried Lotus Seed, Yam, Tear Grass and Lentil

Stir-Fried Rice Crepes with Indigo Plant, Pickeled Sansho with Herring and Wasabi
HomeMade Leek, Slow-Cooked Fried Annou Sweet Potato

Pistachio Sweet Soup with Taro Dumpling
Buckwheat and Black Sesami Fried Dunut
Kouchi Pomelo with Citrus Mousse

Tea Master’s Recommended Herbal Tea
Nagasaki Unzen Ai

【Menu】

Kumamoto Persimmon, Lotus Germ, Five Year-Aged Mandarin Peel, Steamed Lotus Leaf

Barbecued Beef Tongue with Honeysuckle Aroma Salt, Boiled Watercress and Yamagata Horse Meat
Hirado Boar Cooked with Red Shiso, Maitake Mushroom and Japanese Parsley Yuba Roll
Chilled Chestnut and Common Gardenia, Fish Mint, Sweet Potato Chips

Spring Roll with Autumn Mushrooms and Ginkgo Nut with Loquat Tea Sauce
Dandelion and Golden Agu Pork, Abalone Siu Mai
Steamed Shrimp Dumpling with Trichosanthes Seed, White Wood Ear Fungus and Dried Lily Bulb

Soft-Shelled Turtle and Dried Octopus, Lotus Root, Shelf Fungus, Bamboo Fungus
Double-Boiled Soup, Tenpaku Donko Shiitake

Wok-Fried Avocado and Duck Egg with Shimabara Blue Crab
Glossy Privet and Caterpillar Fungus Sauce

Braised Hayama Beef, Honsoukaku Soup Stock "Yama" and Chicken Blood Koukeiten, Ryuukido
White Lingzhi Mushroom and Ajira Autumn Fruit Sauce

Hokkaido Shishamo and Autumn Turmeric, Hawthorn Steamed Brown Rice

Bird's Nest and Apricot Seed, Coconut Milk
Dragon Fruit and Banana Castella
Paulownia and Tangerines Osmanthus Sesame Dumpling

Tea Master Recommended Chinese Herbal Tea
Safflower, Yamamomo, Chrysanthemum Tea

[Menu example]
Boiled Asini Corii Collas Superior Bird’s Nest and Kumquat, Ginseng, Steamed Silkie Chicken Eggs

Barbecued Hirado Wild Boar and Apricot, Roasted Guangzhou Pigeon and Tsushima Chicken White Liver, Overnight dried Kuruma Prawn, Akita Hirokko chives, Asini Corii Collas, Safflower Shaoxing wine pickled

Turtle jelly and green bean Pie, Honey and charger sauce, Red snow crab and Crown daisy, Steamed Yam Dumpling, Kanazawa Gensuke radish and Cornus officinalis, Steamed radish cake of sesame soy sauce Mold

Deer's Achilles Tendon and Tsushima Chicken, Jujube, Chinese cabbage, Bamboo Fungus, Maca, Dried Whelk, Steamed Apple soup

Sukumo Slipper Lobster and Shogoin turnip, Steamed Onion and Ginger with Mibuna and Colorful Vegetables, longan, Jujube Seed Special sauce

Goto Longtooth Grouper and Nagasaki Kurodagosun Carrot, Shimonita Green Onion, Lotus root, Eucommia, Braised Adlay Soup in Clay Pot

Abalone and jujube, Oyster shell, Red beans fermented brown rice with abalone sauce

Walnuts and Hong Kong tea juice powder, Pearl and avocado castella egg tart, Kochi Umajiro Pear and strawberry jelly

Blended Chinese Tea, Pu'er Tea with Dried Yuzu and White Fungus

[Menu example]
Wild Maitake Mushroom with Shiso, Carrot Soup Sauce
Barbecued Kinka Pork with Marinated Peanut
Cinnamon Cassis Roasted Mogami Duck, Chestnut, Gardenia Sauce
Yuba Rolled Steamed Butterfish with Ginkgo Nuts

Steamed Shrimp and Autumn Eggplant, Obako.
Shanghai-Style Pork Dumpling with Matsutake
Deep-Fried Taro Puff, Porcini Mushroom and Papaya
Double-Boiled Kibimaru Pork Soup, Dried Lily Bulb, Dried Yam, Reishi Mushroom and Caterpillar Fungus

Wok-Fried Wild Blackspot Tuskfish, Goji Berry, Black Truffle sauce

Braised Tofu and Pheasant, Asian Ginseng, Galangal Roots, Tremella Fuciformis

Hong Kong-Style Braised Noodles with Gazami Crab, Pumpkin, Hairy Crab Coral

Homemade Mooncake
Coconut Rice Cake with Kiwi
Bird's Nest Soup Syrup, Pomelo, Pomegranate

Blended Chinese Tea, Osmanthus with Dried Apple

*The above contents are subject to change without prior notice.

【メニュー例】
北京ダックと広東式焼き物入り前菜盛り合わせ
燕の巣と金華ハム山海乾物入り蒸しスープ
鮑のプレミアムオイスターソース煮込み
三河ミル貝と車海老の炒め上海蟹味噌エッグカスタード仕立て
沖縄マクブとからし菜下仁田葱蒸し
山形米沢牛ヒレの京醤炒め
ローストダックヌードルスープ
イチゴとココナッツミルクタピオカのムースと二種中国菓子

名古屋で190年の歴史を持つ老舗薬局、「和薬・漢方の本草閣」の第九代当主薬剤師秋山あかね氏が「ヘイフンテラス」のために監修した「五行和漢メニューシリーズ」第四回春の特別メニューをお楽しみいただけます。（同氏の同席はございません）
旬の薬膳素材を、五行和漢の知恵と「ヘイフンテラス」料理長大崎竜の技で仕上げた品々をぜひこの機会にご堪能ください。

【メニュー例】
山形県産月山筍とウドの白花蛇舌草半枝蓮スイカズラ茶炊き

青森県産沖目春の蜂蜜石決明ロースト
北海道産鯡と数の子の潮州風冷製発酵大豆ソース

瀬戸内海産鰆と桑の実団子三七人参スープ　

毛蟹と鶏血藤紫ウコンの赤酢小籠包海老と乾燥アケビ破骨紙の蒸し餃子
桜海老と蟹味噌杏仁甘露煮ナルコユリ山査子のパイ

冬虫夏草と鮑天白椎茸スッポン烏骨鶏鶏骨草の蒸しスープ

ホロホロ鳥の当帰炙甘草のスモーク比企のらぼう菜蓬塩卵のクレープ包み

沖縄県産金アグー豚炭火焼き木の芽ホーリーバジルの香り
高麗人参赤米ソース

モリーユ茸ハチノスの霊芝と蜂蜜煮込みかじめ麺蜂の子パウダー

サクランボ入り緑豆ゼリー
紅景天豆腐花
黒米餡とカカオの白玉団子アロエジュース

中国茶ティーマスターより
おすすめ春茶
桜とカルダモン高知烏龍茶

Mikawachi-ware is a specialty of Sasebo, Nagasaki Prefecture, which has been certified as a "Japan Heritage" by the Agency for Cultural Affairs and boasts a history of 400 years. The historic Mikawachi-ware and Hei Fung Terrace have been tie-up, and a special course by Chef Osaki has been prepared for a limited time. The dishes are served on dishes that can be enjoyed both to look at and to touch, such as Kakusho-gama, which uses one of the most traditional Mikawachi ware techniques of hand-painted dyeing, and Kasen-gama, which takes advantage of the whiteness and thinness unique to Mikawachi ware.
Enjoy a limited course that uses seasonal foods from Nagasaki Prefecture, and weaves the delicate and graceful Mikawauchi-ware with the Hei Fung Terrace cuisine, which combines traditional cooking methods with the chef's ingenuity.

Validity：From April 26 to June 30

【Menu】
Assorted Nagasaki Appetizers on Mikawachi Mamezara
Hirado Boar and Cantonese Barbecued Appetizers, Bigfin Reef Squid and Jellyfish
Chilled Nagasaki Takana Leaf an Abalone, Braised Iki Octopus
Ariake Kuruma Prawn Toast, Marinated French Beans and Tomatoes

Superior Bird’s Nest and Seafood Soup Dumplings, Kinka Ham, Natsuka Orange

Wok-Fried Wild Longtooth Grouper, Iki Asparagus and Bottarga, Flying Fish Sauce

Nagasaki Fan Lobster Spring Rolls, Sea Urchin and Fermented Tofu Sauce

Wok-Fried Hirado Beef Sirloin with Leopard Plant, Miso

Braised Hirado Seaweed Noodles “Gotaru” with
Natsuka Sea Bream and Pickled Nagasaki Chinese Cabbage

Traditional Hirado Sweet “Ubatama” with Sweet Jujube Bean Paste, Egg Tart
Mogi Loquat and Saikai Watermelon Mousse

Nagasaki Sonogi Curly Green Tea

名古屋で190年の歴史を持つ老舗薬局、「和薬・漢方の本草閣」の第九代目当主薬剤師秋山あかね氏がザ・ペニンシュラ東京「ヘイフンテラス」のために監修した「五行和漢メニューシリーズ」第五回夏の特別メニューを秋山氏が同席し、和漢やメニューの説明を聞きながらお食事をお楽しみいただけるカルチャーイベントです。
旬の薬膳素材を、「ヘイフンテラス」料理長大崎竜の技で仕上げた品々をぜひこの機会にご堪能ください。

イベント日時： 7月9日(土) 12:00－14:30
　　　　　　　　　　　　 18:00－20:30
内容：秋山あかね氏が同席し、五行和漢についてや各メニューについてのお話をうかがいながらお食事をお楽しみいただけます。
人数：各回最大7名様
※個室の円卓で相席となります。

【メニュー例】

佐久高原トマトと緑豆亀ゼリー寄せ

冬瓜とクチナシのソース金華豚釜焼きチャーシュー
当帰と生姜の皮蛋豆腐山形丸茄子の蓮の実沙参花山椒漬け
沖縄県産キビまる豚バラ肉梨とセロリのハブ茶漬け
クラゲと夏野菜のレタス巻き

秘伝豆と海老のライスクレープ紅参山茱萸酸棗ソース
海胆と牛肉南瓜アンチョビ葛根のパイ
薙刀香薷と白扁豆カルダモンカミツレの海鮮蒸し餃子
　
パパイヤとハトムギ五加皮モッカ竹笹
鴨肉金華ハム乾燥螺貝の蒸しスープ

沖縄県産天然ダルマオコゼの高麗人参マカ西洋人参
三七人参の香り炒め
海老と山芋苦瓜のオコゼ五味人参スープ煮

蝦夷鮑と萊菔子と鶏内金餅のソテー
発酵マッシュルームと唐人菜漬け牛蒡のソース

仏佛柑と枳実夏野菜のスープ寒干し鮭と白魚の冷製麺

青イチジクと白桃薄荷のプリン
マンゴーと車前子の蒸し饅頭宮崎県産バニラ
ライチと和漢生薬シャーベット
桂皮生姜小茴香大茴香山椒沙参

中国茶ティーマスターおすすめ薬膳茶
黒枸杞実千日紅棗龍井茶

【メニュー例】

佐久高原トマトと緑豆亀ゼリー寄せ

冬瓜とクチナシのソース金華豚釜焼きチャーシュー
当帰と生姜の皮蛋豆腐山形丸茄子の蓮の実沙参花山椒漬け
沖縄県産キビまる豚バラ肉梨とセロリのハブ茶漬け
クラゲと夏野菜のレタス巻き

秘伝豆と海老のライスクレープ紅参山茱萸酸棗ソース
海胆と牛肉南瓜アンチョビ葛根のパイ
薙刀香薷と白扁豆カルダモンカミツレの海鮮蒸し餃子
　
パパイヤとハトムギ五加皮モッカ竹笹
鴨肉金華ハム乾燥螺貝の蒸しスープ

沖縄県産天然ダルマオコゼの高麗人参マカ西洋人参
三七人参の香り炒め
海老と山芋苦瓜のオコゼ五味人参スープ煮

蝦夷鮑と萊菔子と鶏内金餅のソテー
発酵マッシュルームと唐人菜漬け牛蒡のソース

仏佛柑と枳実夏野菜のスープ寒干し鮭と白魚の冷製麺

青イチジクと白桃薄荷のプリン
マンゴーと車前子の蒸し饅頭宮崎県産バニラ
ライチと和漢生薬シャーベット
桂皮生姜小茴香大茴香山椒沙参

中国茶ティーマスターおすすめ薬膳茶
黒枸杞実千日紅棗龍井茶

Part of The Peninsula Tokyo’s Masterclass Workshops, the Master of Dim Sum Masterclass provides a unique, hands on cooking experience by Hei Fung Terrace’s Chef Yip, a dim sum master with over 35 years’ culinary experience in authentic Chinese cuisine. Participants will be given step-by-step instructions in the art of making the perfect dim sum, from creating the perfect folds to preparing the delectable fillings. Learn the secrets to making two different kinds of dim sum, followed by an exquisite six-course dinner by Executive Chinese Chef Ryu Osaki with Chinese Tea pairings to end the class.

【Location】 2F Hei Fung Terrace
【Time】 Class from 4:00 pm, Dinner from 5:00 pm
【Date】 Every Wednesday, Thursday and Sunday (Limited Only)
【Duration】 2.5hours
【Pax】 From 2 pax to max 4 pax per reservation (limited to 1 group per session)
【Gift】 Hei Fung Terrace Original XO Sauce

・Dim Sum Lesson
Learn the secrets and techniques to make two kinds of dim sum, from rolling out the dough, preparing the fillings, creating the folds.
・After Lesson
Enjoy a six-course tasting menu with Chinese Tea.

■Food Menu■
Cantonese Barbecued Appetizers

Three Kinds of Steamed Dim Sum, Barbecued Pork Buns

Crabmeat Dumpling in Supreme Bird’s Nest Soup

Wok-Fried Zaou Beef Tenderloin, XO Sauce

Stir-Fried Egg Noodles in Dark Soy Sauce, Bean Sprouts, Yellow Chives

Hei Fung Terrace Mango Pudding, Peach Buns

■Chinese Tea■
Chinese Tea

In this Master of Chinese Tea Masterclass, explore the art of tea-making and embark on an experiential tea journey with a certified Chinese tea master. Our resident Chinese tea master from Hei Fung Terrace will introduce the various types, cultivars, and origins of eight Chinese teas, as well as the process of brewing the teas and tasting and comparing each of their distinct flavor profiles and characteristics. The masterclass will conclude with a special six-course tasting menu prepared by Executive Chinese Chef Ryu Osaki with Chinese Tea pairings.

【Location】 2F Hei Fung Terrace
【Time】 Class from 5:00 pm, Dinner from 6:00 pm
【Date】 Every Tuesday, Wednesday, Thursday, Friday and Sunday (Limited Only)
【Duration】 2.5hours
【Pax】 From 2 pax to max 4 pax per reservation (limited to 1 group per session)
【Gift】 Walnuts & Chinese Tea

・Chinese Tea Lesson
Learn how to use a tea set, how to brew tea, and how to identify the various characteristics and effects of Chinese tea. The lesson will culminate with a tasting and comparison of the different varieties of Chinese tea.
・After Lesson
Six-course tasting menu with your choice of Chinese tea

■Food Menu■
Cantonese Barbecued Appetizers

Cantonese Abalone Siu Mai
Deep-Fried Glutinous Rice Dumpling, Pork, Dried Shrimps
Steamed Shrimp Dumpling

Crabmeat Dumpling in Supreme Bird’s Nest Soup

Wok-Fried Zaou Beef Tenderloin, XO Sauce

Stir-Fried Egg Noodles in Dark Soy Sauce, Bean Sprouts, Yellow Chives

Hei Fung Terrace Mango Pudding

■Chinese Tea■
Favorite Chinese Tea from Class

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