Chinese Restaurant ‘Star Hill’ - 京都東急ホテル - TableCheck

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Réserver à Chinese Restaurant ‘Star Hill’ - 京都東急ホテル

Message du commerçant

＜For guests with food allergies＞
・If you have any food allergies, please notify us when making your reservations. We ask for your understanding as it may not be possible to comply to your request if you have serious food allergies.
・All the ingredients that our restaurant offers are cooked in the same kitchen hence there is a possibility that they mix with potential allergens. Please make your own final decision based on consultation with medical specialists.
※The menu may be changed depending on the availability of ingredients.

It is possible to make a reservation from 1 to 20 guests.

Je confirme que j'ai lu le « Message du commerçant » ci-dessus

[January/February MENU]
■ Assorted 3-Kind Appetizer Platter
■ Sesame Paste and Rice Cake Soup
■ Dim Sum

{Choose 2 from 6 main dishes per person}
1. Stir-fried Shrimp with Chili Sauce
2. Stir-fried Scallops with Salt
3. Steamed Domestic Chicken Marinated in Soy Sauce
4. Lactic Acid Fermented Sweet and Sour Pork
5. Stir-fried Beef with Oyster Sauce
6. Sichuan-Style Mapo Tofu
*Upgrade to Stir-fried Omi Beef with Oyster Sauce +¥3,500

■ Kyoto Koshihikari Rice and Satsuma Sweet Potato Porridge
*Upgrade to Shark Fin Clay Pot Rice +¥2,000
■ Almond Tofu

[March/April MENU]
■ Assorted 3-Choice Appetizer Platter
■ Egg Soup with Fresh Wakame Seaweed

{Choose two main dishes per person from six options}
1. Stir-fried Shrimp with Chili Sauce
2. Stir-fried Salted Squid and Leek
3. Stir-fried Domestic Chicken Thigh and Spring Cabbage with Sweet Bean Sauce Served with Shrimp Crackers
4. Lactic Acid Fermented Pork Shoulder Loin and New Onion Steamed with Black Beans
5. Beef Stir-fried with Oyster Sauce
6. Sichuan-Style Mapo Tofu
*Upgrade to Omi Beef Stir-fried with Oyster Sauce for +3,500 yen

■ Kyoto Koshihikari Rice and Rape Blossom Porridge
*Upgrade to Shark Fin Rice in a Clay Pot for +2,000 yen
■ Almond Tofu

[January/February MENU]
■ Assorted 3-Kind Appetizer Platter
■ Sesame Paste and Rice Cake Soup
■ Dim Sum

{Choose 2 from 6 main dishes per person}
1. Stir-fried Shrimp with Chili Sauce
2. Stir-fried Scallops with Salt
3. Steamed Domestic Chicken Marinated in Soy Sauce
4. Lactic Acid Fermented Sweet and Sour Pork
5. Stir-fried Beef with Oyster Sauce
6. Sichuan-Style Mapo Tofu
*Upgrade to Stir-fried Omi Beef with Oyster Sauce +¥3,500

■ Kyoto Koshihikari Rice and Satsuma Sweet Potato Porridge
*Upgrade to Shark Fin Clay Pot Rice +¥2,000
■ Almond Tofu

[March/April MENU]
■ Assorted 3-Choice Appetizer Platter
■ Egg Soup with Fresh Wakame Seaweed

{Choose two main dishes per person from six options}
1. Stir-fried Shrimp with Chili Sauce
2. Stir-fried Salted Squid and Leek
3. Stir-fried Domestic Chicken Thigh and Spring Cabbage with Sweet Bean Sauce Served with Shrimp Crackers
4. Lactic Acid Fermented Pork Shoulder Loin and New Onion Steamed with Black Beans
5. Beef Stir-fried with Oyster Sauce
6. Sichuan-Style Mapo Tofu
*Upgrade to Omi Beef Stir-fried with Oyster Sauce for +3,500 yen

■ Kyoto Koshihikari Rice and Rape Blossom Porridge
*Upgrade to Shark Fin and Earthenware Pot Rice for +2,000 yen
■ Almond Jelly

■ One Drink (Choose one from the following)
・Beer by the Glass
・Wine by the Glass
・Cola
・Oolong Tea
・Orange Juice
・Ginger Ale
・Grapefruit Juice

[January/February MENU]
■ Assorted 3-Kind Appetizer Platter
■ Sesame Paste and Rice Cake Soup
■ Dim Sum

{Choose one of six main dishes}
1. Stir-fried Shrimp with Chili Sauce
2. Stir-fried Scallops with Salt
3. Steamed Domestic Chicken Marinated in Soy Sauce
4. Lactic Acid Fermented Sweet and Sour Pork
5. Stir-fried Beef with Oyster Sauce
6. Sichuan-Style Mapo Tofu
*Upgrade to Stir-fried Omi Beef with Oyster Sauce +¥3,500

■ Kyoto Koshihikari Rice and Satsuma Sweet Potato Porridge
*Upgrade to Shark Fin Clay Pot Rice +¥2,000
■ Almond Tofu

[March MENU]
■ Assorted 3-Choice Appetizer Platter
■ Egg Soup with Fresh Wakame Seaweed

[Choose one of six main dishes]
1. Stir-fried Shrimp with Chili Sauce
2. Stir-fried Squid and Leek with Salt
3. Stir-fried Domestic Chicken Thigh and Spring Cabbage with Sweet Bean Sauce Served with Shrimp Crackers
4. Lactic Acid Fermented Pork Shoulder Loin and New Onion Steamed with Black Beans
5. Beef Stir-fried with Oyster Sauce
6. Sichuan-Style Mapo Tofu
*Upgrade to Omi Beef Stir-fried with Oyster Sauce for +3,500 yen

■ Kyoto Koshihikari Rice and Rape Blossom Porridge
*Upgrade to Shark Fin Rice in a Clay Pot for +2,000 yen
■ Almond Tofu

■1ドリンク（下記より1杯お選びください）
・グラスビール
・グラスワイン
・コーラ
・ウーロン茶
・オレンジジュース
・ジンジャーエール
・グレープフルーツジュース

《3月・4月MENU》
■前菜4種盛り合わせ
■焼売と海老餃子
■桜鯛の香り揚げ桜海老とシラスのソース
■アスパラガスとローストポークの甜麺醤ソース
■京都産コシヒカリと菜の花のチャイナ粥
※ふかひれの土鍋ご飯にアップグレード　+2,000円
■杏仁豆腐と桜マーラーカオ
■台湾産凍頂ウーロン茶

January/February Menu
■ Assorted 4-Choice Appetizer Platter
■ Fried Cod Milt with Steamed Chinese Cabbage, Accented with Ten Flavors
■ Lactic Acid Fermented Pork Shoulder and Turnip Steamed with Black Beans
■ The Classic of Shanghai Cuisine! Braised Sea Bream in Soy Sauce
■ Kyoto Koshihikari Rice and Satsuma Sweet Potato Porridge
*Upgrade to Shark Fin and Clay Pot Rice for +2,000 yen
■ Almond Tofu and Chocolate-Flavored Mala Gao
■ Taiwanese Dongding Oolong Tea

March MENU
■ Assorted 4-Choice Appetizer Platter
■ Shumai and Shrimp Dumplings
■ Deep-Fried Sakura Sea Bream with Sakura Shrimp and Whitebait Sauce
■ Asparagus and Roast Pork with Sweet Bean Sauce
■ Kyoto Koshihikari Rice and Rape Blossom Porridge
*Upgrade to Shark Fin and Clay Pot Rice for +2,000 yen
■ Almond Tofu and Sakura Mala Gao
■ Taiwanese Dongding Oolong Tea

[January/February Menu]
■Heart-shaped rape blossoms with smoked yellowtail and beef cheek in pumpkin sauce
Appetizer platter with shiitake mushrooms and truffle dressing
■Peking duck
■Shrimp stir-fried with chili sauce
■Tokachi herb beef sirloin and rice cake stir-fried with garlic and oyster sauce
■Shark's fin clay pot rice
■Almond jelly tofu and chocolate-flavored mala gao
■Taiwanese Dongding oolong tea

[March/April Menu]
■Seasonal appetizer platter
■Peking duck with butterbur miso and scorched rice
■Seasonal Spanish mackerel steamed with black beans and paraffin
■Tokachi herb beef sirloin stir-fried with thinly sliced new onions
■Shark's fin clay pot rice
■Almond jelly tofu and cherry blossom mala gao
■Taiwanese Dongding oolong tea

■ 1 Drink (Choose one from the list below)
・Beer by the Glass
・Wine by the Glass
・Cola
・Oolong Tea
・Orange Juice
・Ginger Ale
・Grapefruit Juice

《January/February MENU》
■Heart-Shaped Rape Blossoms with Smoked Yellowtail and Beef Cheek in Pumpkin Sauce
・Appetizer Platter with Truffle-Dressed Hanahiratake Mushrooms
■Peking Duck
■Shrimp Stir-Fried with Chili Sauce
■Tokachi Herb Beef Aitchbone and Mochi Stir-Fried with Garlic and Oyster Sauce
■Shark Fin Clay Pot Rice
■Almond Tofu and Chocolate-Flavored Mala Gao
■Taiwanese Dongding Oolong Tea

《March/April MENU》
■Seasonal Appetizer Platter
■Peking Duck with Butterbur Miso Served with burnt rice
■Seasonal Spanish mackerel steamed in paraffin with black beans
■Tokachi herb beef sirloin stir-fried with thinly sliced new onions
■Shark fin rice in a clay pot
■Almond tofu and cherry blossom mala gao
■Taiwanese Dongding oolong tea

· Assorted four varieties of cold cooler of this month
· Starter dish of this month · This month's soup
· 【Please select one person per item from two main dishes per week】
A. seafood main dish / B. meat main dish * 2 additional items at additional 1,000 yen
· Rice, sausage
* Add 1,000 yen upgrade to "Shark's fin of rice dish"
· Today's dim sum · Annin tofu
* Upgrade to "Honey dessert of apricot tofu and mango pudding" at additional 500 yen

【Selectable 1 drink service】
· Glass beer
· Glass wine
·Cola
·Oolong Tea
·Orange juice
·Ginger ale
· Grapefruit juice

· Assorted four varieties of cold cooler of this month
· Starter dish of this month · This month's soup
· 【Please select one person per item from two main dishes per week】
A. seafood main dish / B. meat main dish * 2 additional items at additional 1,000 yen
· Rice, sausage
* Add 1,000 yen upgrade to "Shark's fin of rice dish"
· Today's dim sum · Annin tofu
* Upgrade to "Honey dessert of apricot tofu and mango pudding" at additional 500 yen

【Selectable 1 drink service】
· Glass beer
· Glass wine
·Cola
·Oolong Tea
·Orange juice
·Ginger ale
· Grapefruit juice

■1ドリンク（下記より1杯お選びください）
・グラスビール
・グラスワイン
・コーラ
・ウーロン茶
・オレンジジュース
・ジンジャーエール
・グレープフルーツジュース

《3月・4月MENU》
■前菜4種盛り合わせ
■ふかひれスープ
■海老のチリソース炒め
■焼売と海老餃子
■十勝ハーブ牛イチボと新玉葱の細切り炒め
■京都産コシヒカリと菜の花のチャイナ粥
■本日のデザート2種盛り

[January/February Menu]
■ Assorted 4 Appetizers
■ Shark's Fin Soup
■ Fried Cod Milt with Steamed Chinese Cabbage, Accented with the Ten Flavors of Kozen
■ Stir-fried Shrimp with Chili Sauce
■ Tokachi Herb Beef Aitchbone and Mochi Stir-fried with Garlic and Oyster Sauce
■ Domestic Chicken Thigh Char Siu Noodles
■ Assorted Two Desserts of the Day

[March Menu]
■ Assorted 4 Appetizers
■ Shark's Fin Soup
■ Stir-fried Shrimp with Chili Sauce
■ Shumai and Shrimp Dumplings
■ Tokachi Herb Beef Aitchbone and Shrimp Gyoza Stir-fried with Thinly Sliced New Onions
■ Kyoto Koshihikari Rice Porridge with Rape Blossoms
■ Assorted Two Desserts of the Day

Enjoy a special plan that lets you taste several of Starhill’s beloved classic dishes at once—shared family-style on large platters—such as Stir-fried Shrimp in Chili Sauce and Beef Stir-fried in Oyster Sauce. Main dishes are served on large platters for sharing. The plan includes free-flow drinks so you and your friends or family can relax and enjoy.

-MENU-
・Assorted 3 Appetizers
・Egg Soup
・Salted Stir-Fried Squid
・Stir-Fried Shrimp in Chili Sauce
・Sweet and Sour Pork (domestic pork shoulder)
・Beef Stir-Fried in Oyster Sauce (domestic beef)
・Gomoku Fried Rice (mixed fried rice)
・Almond Jelly (Annin Tofu)

Free Drink (90-minute)
・Beer
・Shaoxing Wine
・Oolong Tea
・Coca-Cola
・Ginger Ale
・Orange Juice
・Grapefruit Juice

Option Menu (per person)
・Mapo Tofu (+800円) — served on a large shared platter
・Two Dim Sum Items (+600円)
・Shark Fin Claypot Rice (+2,000円) — replaces Gomoku Fried Rice
・Free Drink Upgrade (adds wine, whiskey, shochu) (+1,000円)

Reservation Benefit
・One glass of sparkling wine per person for the toast

February MENU
■ Heart-shaped rape blossoms with smoked yellowtail, beef cheek in pumpkin sauce, and shiitake mushrooms tossed in truffles as an appetizer platter
■ Pan-fried cod milt with braised Chinese cabbage, accented with a fragrant 10-flavor spice
■ Shanghai-style braised shark fin
■ Deep-fried Shishamo roe with green laver flavor, served with daikon radish mochi
■ Pan-fried domestic sirloin with red kidney carrot and yuzu pepper sauce
■ Domestic chicken thigh char siu noodles or Chef's recommendation! Sichuan-style La Shan Dan Dan Noodles with Sansho Pepper Aroma
■Seasonal Dessert Plate
■Taiwanese Dong Ding Oolong Tea

《March MENU》
■Cold Appetizer of Sakura Shrimp and Shrimp Wrapped in Sea Bream and Colorful Beef Shank and Century Egg Jellyfish
■Shark Fin, Sakura Shrimp, and Whitebait Braised with Turnip
■Seasonal Spanish Mackerel Steamed in Paraffin with Black Beans
■Stir-fried Fresh Wakame Seaweed and Spring Bamboo Shoots
■Asparagus and Domestic Sirloin Wrapped in Yuba Pepper Sauce with Sansho Pepper Sauce
■Choose Your Noodles
①Jade Soba Noodles with Clams and Leeks
②[Chef's Recommendation] Sichuan-style La Shan Dan Dan Noodles with Sansho Pepper Aroma
■Spring Dessert Plate
■Taiwanese Dong Ding Oolong Tea

[January/February Menu]
■ Heart-shaped rape blossoms with smoked yellowtail, beef cheek in pumpkin sauce, and shiitake mushrooms tossed in truffles for an appetizer platter
■ Pan-fried cod milt with braised Chinese cabbage, accented with a fragrant 10-flavor spice
■ Shanghai-style braised shark fin
■ Deep-fried Shishamo roe with green laver flavor, served with daikon radish mochi
■ Pan-fried domestic sirloin with red kidney carrot and yuzu pepper sauce
■ Domestic chicken thigh char siu noodles or Chef's recommendation! Sichuan-style La Shan Dan Dan Noodles with Sansho Pepper Aroma
■Seasonal Dessert Plate
■Taiwanese Dong Ding Oolong Tea

《March/April MENU》
■Cold Appetizer of Sakura Shrimp and Shrimp Wrapped in Sea Bream and Colorful Beef Shank and Century Egg Jellyfish
■Shark Fin, Sakura Shrimp, and Whitebait Braised with Turnip
■Seasonal Spanish Mackerel Steamed in Paraffin with Black Beans
■Stir-fried Fresh Wakame Seaweed and Spring Bamboo Shoots
■Asparagus and Domestic Sirloin Wrapped in Yuba Pepper Sauce with Sansho Pepper Sauce
■Choose Your Noodles
①Jade Soba Noodles with Clams and Leeks
②[Chef's Recommendation] Sichuan-style La Shan Dan Dan Noodles with Sansho Pepper Aroma
■Spring Dessert Plate
■Taiwanese Dong Ding Oolong Tea

■ 1 Drink (Choose one from the list below)
・Beer by the Glass
・Wine by the Glass
・Cola
・Oolong Tea
・Orange Juice
・Ginger Ale
・Grapefruit Juice

《January/February MENU》
■ Appetizer Platter featuring Heart-Shaped Rape Blossoms, Smoked Yellowtail, Beef Cheek with Pumpkin Sauce, and Truffle-Tossed Mushrooms
■Fried Cod Milt with Steamed Chinese Cabbage, Accented with Ten Flavors
■Shanghai-Style Braised Shark Fin (Pectoral Fin)
■Fried Shishamo Roe with Green Nori Seaweed Flavor! Served with Daikon Radish Mochi
■Fried Domestic Sirloin with Red Kidney Carrot and Yuzu Pepper Sauce
■Domestic Chicken Thigh Char Siu Noodles or Chef's Recommendation! Sichuan-style La Shan Dan Dan Noodles with Sansho Pepper Aroma
■Seasonal Dessert Plate
■Taiwanese Dong Ding Oolong Tea

《March/April MENU》
■Cold Appetizer of Sakura Shrimp and Shrimp Wrapped in Sea Bream and Colorful Beef Shank and Century Egg Jellyfish
■Shark Fin, Sakura Shrimp, and Whitebait Braised with Turnip
■Seasonal Spanish Mackerel Steamed in Paraffin with Black Beans
■Stir-fried Fresh Wakame Seaweed and Spring Bamboo Shoots
■Asparagus and Domestic Sirloin Wrapped in Yuba Pepper Sauce with Sansho Pepper Sauce
■Choose Your Noodles
①Jade Soba Noodles with Clams and Leeks
②[Chef's Recommendation] Sichuan-style La Shan Dan Dan Noodles with Sansho Pepper Aroma
■Spring Dessert Plate
■Taiwanese Dong Ding Oolong Tea

January/February Menu
■ Assorted 6-Choice Appetizer Platter
■ Seasonal Steamed Shantung Soup
■ Peking Duck
■ Today's Steamed Fish with Seasoning
*For reservations, whole steamed fish will be served according to the number of people.
■ Pan-fried Domestic Sirloin! Kintoki Carrot and Yuzu Pepper Sauce
■Hoshigaoka Specialty Shark Fin (Shanghai-Style Braised) (60g)
*Upgrade to 120g of raw fin for an additional ¥7,000
■Kyoto Koshihikari Rice Cooked in a Clay Pot
■Seasonal Dessert Plate
■Taiwanese Dongding Oolong Tea

《March/April MENU》
■Assorted 6-Assortment Appetizers
■Seasonal Steamed Shantung Soup
■Peking Duck with Butterbur Miso and White Sweet Bean Sauce
■Steamed Fish of the Day with Seasoning
*For reservations, we will provide whole steamed fish according to the number of people
■Deep-fried Asparagus and Domestic Sirloin Wrapped in Yuba Sansho pepper sauce
■Hoshigaoka specialty Shanghai-style stewed shark fin (raw fin) (60g)
*Upgrade to 120g raw fin for an additional ¥7,000
■Kyoto koshihikari rice cooked in a clay pot
■Spring dessert plate
■Taiwanese Dongding oolong tea

■One Drink (Choose one from the list below)
・Glass of Beer
・Glass of Wine
・Cola
・Oolong Tea
・Orange Juice
・Ginger Ale
・Grapefruit Juice

《January/February MENU》
■Assorted 6-Choice Appetizer Platter
■Seasonal Steamed Shantung Soup
■Peking Duck
■Steamed Fish of the Day with Seasoning
*For reservations, whole steamed fish will be served according to the number of people.
■Fried Domestic Sirloin! Kintoki Carrot and Yuzu Pepper Sauce
■Hoshigaoka Specialty Shark Fin (Shanghai-Style Braised) (60g)
*Upgrade to 120g of raw fin for an additional ¥7,000
■Kyoto Koshihikari Rice Cooked in a Clay Pot
■Seasonal Dessert Plate
■Taiwanese Dongding Oolong Tea

《March/April MENU》
■Assorted 6-Assortment Appetizers
■Seasonal Steamed Shantung Soup
■Peking Duck with Butterbur Miso and White Sweet Bean Sauce
■Steamed Fish of the Day with Seasoning
*For reservations, we will provide whole steamed fish according to the number of people
■Deep-fried Asparagus and Domestic Sirloin Wrapped in Yuba Sansho pepper sauce
■Hoshigaoka specialty Shanghai-style stewed shark fin (raw fin) (60g)
*Upgrade to 120g raw fin for an additional ¥7,000
■Kyoto koshihikari rice cooked in a clay pot
■Spring dessert plate
■Taiwanese Dongding oolong tea

[September/October MENU]
■ Assorted 6 Appetizers
■ Seasonal Shantung Soup
■ Hokkaido Ezo Abalone and Avocado Tart
■ Deep-Fried Tilefish with Chili Sauce
■ Omi Beef Sirloin Steak with Seasonal Vegetables
■ Shanghai-Style Braised Shark Fin (60g), a Hoshigaoka Specialty
*Upgrade to 120g for an additional ¥7,000
■ Kyoto Koshihikari Rice Cooked in a Clay Pot
■ Dessert Plate with Organic Pumpkin and Chestnut Mooncakes from Hakodate, Hokkaido
■ Taiwanese Dongding Oolong Tea

[November/December MENU]
■ Assorted 6 Appetizers Mixed Dish
■Seasonal Shantung Soup
■Ezo Abalone and Shanghai Crab Cream Stew
■Grilled Tilefish Scales with Chili Sauce
■Omi Beef Sirloin China Steak with Seasonal Vegetables
■Hoshigaoka Specialty Shark Fin (Raw Fin) Shanghai-Style Braised (60g)
*Upgrade to 120g Raw Fin for +7,000 yen
■Kyoto Koshihikari Rice Cooked in a Ceramic Pot
■Seasonal Dessert Plate
■Taiwanese Dongding Oolong Tea

■ 1 Drink (Choose one from the list below)
・Beer by the glass
・Wine by the glass
・Cola
・Oolong tea
・Orange juice
・Ginger ale
・Grapefruit juice

《January/February MENU》
■Assorted 6-piece appetizer platter
■Seasonal shantan soup
■Hokkaido wild Ezo abalone fried with green laver and Peking duck
■Grilled tilefish with scales and chili sauce
■Omi beef sirloin Chinese steak K - Served with seasonal vegetables
■Hoshigaoka specialty: Shanghai-style stewed shark's fin (raw fin) (60g)
*Upgrade to 120g raw fin for an additional ¥7,000
■Kyoto koshihikari rice cooked in a clay pot
■Seasonal dessert plate
■Taiwanese Dongding oolong tea

《March/April MENU》
■Assorted 6-piece appetizer platter
■Seasonal shantan soup
■Hokkaido wild Ezo abalone wrapped in yuba (tofu skin) and deep-fried with sakura shrimp and shirasu (whitebait) sauce
■Grilled tilefish (tilefish) with scales Chili Sauce
■Omi Beef Sirloin China Steak with Seasonal Vegetables
■Hoshigaoka Specialty Shark Fin (Shanghai-Style Braised) (60g)
*Upgrade to 120g of Shark Fin for an additional ¥7,000
■Kyoto Koshihikari Rice Cooked in a Ceramic Pot
■Spring Dessert Plate
■Taiwanese Dongding Oolong Tea

Menu
■洋中コラボアミューズ
　・甘海老と蕪のエスプーマ
　・ふかひれの揚げ胡麻団子
■聖夜のオードブル！丹波黒鳥のクリスマスチキンと共に
■フォアグラ大根
■シェフがお奨めするお魚と王様しいたけの上海風醤油煮込み
■国産牛フィレ肉と蝦夷鮑のパイ包み焼き　トリュフソース
■上海蟹あんかけチーズリゾット
■カフェショコラのテリーヌと白いコーヒーのアイス
■一口ケーキとコーヒー

※ご予約の人数により、会場が変更となる場合がございます。

Menu
■洋中コラボアミューズ
　・甘海老と蕪のエスプーマ
　・ふかひれの揚げ胡麻団子
■聖夜のオードブル！丹波黒鳥のクリスマスチキンと共に
■フォアグラ大根
■シェフがお奨めするお魚と王様しいたけの上海風醤油煮込み
■国産牛フィレ肉と蝦夷鮑のパイ包み焼き　トリュフソース
■上海蟹あんかけチーズリゾット
■カフェショコラのテリーヌと白いコーヒーのアイス
■一口ケーキとコーヒー

※ご予約の人数により、会場が変更となる場合がございます。

Menu
■ Assorted 4 appetizers
■ Aromatic prawns wrapped in kataifi and fried, served with egg yolk sauce
■ Assorted dim sum (2 kinds)
■ Ezo venison China-style ravioli with mushroom sauce
■ Hokkaido salmon fried rice with sesame and ginger
※ Upgrade to shark‑fin claypot rice +¥2,000
■ Almond tofu and mooncake
■ Taiwanese Dong Ding Oolong tea

Choice of one drink
・Shaoxing wine (10-year jar)
・Glass of beer
・Glass of wine (red or white)
・Oolong tea
・Orange juice
・Ginger ale
・Cola

[MENU]
■ Assorted 3-Kind Appetizer Platter
■ Sesame and Rice Cake Soup
■ Stir-fried Shrimp with Chili Sauce or Stir-fried Beef with Oyster Sauce
■ Dim Sum Buffet (20 Items)
・Fried Dumplings ・Steamed Dumplings ・Shark's Fin Dumplings ・Shrimp Dumplings ・Shumai ・Xiaolongbao ・Steamed Meat Buns
・Chinese Chimaki ・Daikon Radish Cake ・Char Siu Pie ・Spring Rolls ・Fried Chicken ・Fried Shrimp Dumplings with Croutons
・Almond Tofu ・Mango Pudding ・Vanilla Ice Cream ・Coconut Banana Cake ・Fried Sesame Dumplings
・Coconut Dumplings ・Egg Tart
■ Rice or Chinese Porridge

■ Options
・Shark's Fin Clay Pot Rice + ¥2,000

· Assorted four varieties of cold cooler of this month
· Starter dish of this month · This month's soup
· 【Please select one person per item from two main dishes per week】
A. seafood main dish / B. meat main dish * 2 additional items at additional 1,000 yen
· Rice, sausage
* Add 1,000 yen upgrade to "Shark's fin of rice dish"
· Today's dim sum · Annin tofu
* Upgrade to "Honey dessert of apricot tofu and mango pudding" at additional 500 yen

【Selectable 1 drink service】
· Glass beer
· Glass wine
·Cola
·Oolong Tea
·Orange juice
·Ginger ale
· Grapefruit juice

· Assorted four varieties of cold cooler of this month
· Starter dish of this month · This month's soup
· 【Please select one person per item from two main dishes per week】
A. seafood main dish / B. meat main dish * 2 additional items at additional 1,000 yen
· Rice, sausage
* Add 1,000 yen upgrade to "Shark's fin of rice dish"
· Today's dim sum · Annin tofu
* Upgrade to "Honey dessert of apricot tofu and mango pudding" at additional 500 yen

【Selectable 1 drink service】
· Glass beer
· Glass wine
·Cola
·Oolong Tea
·Orange juice
·Ginger ale
· Grapefruit juice

《MENU》
■北海道産蝦夷鹿のパテ入り前菜盛り合わせ
■北海道産つぶ貝とアボカドのチャイナタルト
■ふかひれ（胸鰭）の上海風煮込み　北海道産ゆり根添え
■北海道産アイナメの香り揚げ　カラスミ仕立て
■北海道産十勝ハーブ牛サーロインの黒酢とマッシュルームのWソース　北海こがねを添えて
■胡麻と生姜の北海道産鮭チャーハン
■北海道函館産有機カボチャと栗の月餅入りデザートプレート
■台湾産凍頂ウーロン茶

■1ドリンク（下記より1杯お選びください）
・グラスビール
・グラスワイン
・コーラ
・ウーロン茶
・オレンジジュース
・ジンジャーエール
・グレープフルーツジュース

《MENU》
■北海道産蝦夷鹿のパテ入り前菜盛り合わせ
■北海道産つぶ貝とアボカドのチャイナタルト
■ふかひれ（胸鰭）の上海風煮込み　北海道産ゆり根添え
■北海道産アイナメの香り揚げ　カラスミ仕立て
■北海道産十勝ハーブ牛サーロインの黒酢とマッシュルームのWソース　北海こがねを添えて
■胡麻と生姜の北海道産鮭チャーハン
■北海道函館産有機カボチャと栗の月餅入りデザートプレート
■台湾産凍頂ウーロン茶

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