Dinner course “Benibanasangyokuran”
Please enjoy a variety of precious ingredients, like the mystical flower known as Benihanayama Magnolia.【Menu from April 1, 2026 to September 30, 2026】
■ Bird’s nest in clear soup with Jinhua ham
■ Sashimi jellyfish with truffles
■ Cantonese-style raw sea bream
■ Cantonese-style roasted pork
■ Whole shark fin stew in clear broth
■ Whole shark fin stew in soy sauce-based broth
■ Peking duck
■ Whole dried abalone stew
■ Chef’s selection of seafood dishes
■ Blanched spiny lobster with sour-spicy sauce
■ Noodles stewed with crab roe and shark fin
■ Mango jelly
【Menu from October 1, 2026 to March 31, 2027】
■ Bird’s nest in clear soup with caviar
■ Sashimi jellyfish
■ Cantonese-style raw sea bream
■ Chilled thinly sliced abalone
■ Whole shark fin stew in clear broth
■ Whole shark fin stew in soy sauce-based broth
■ Peking duck
■ Whole dried abalone stew
■ Chef’s selection of seafood dishes
■ Blanched spiny lobster
■ Noodles stewed with crab roe and shark fin
■ Apricot jelly
Informations complémentaires
・Seat usage is limited to 2 hours from the reserved time.
・Photos are for reference only.
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