Celebrate anniversaries and other important events with this special package plan that consists of a seven- course menu plus a glass of sparkling wine at the beginning and celebration cake at the end. View the menu here📖
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TAIKAN EN Dinner (web reservations only)
For the first time, we are introducing a plan that allows you to fully enjoy the charm of Taikanen, available only through reservations made via our website. This course menu offers a wide variety of dishes, from appetizers to dessert, to brighten up your dinner time. View the menu here📖
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NOC menber Special Course～Limited to the anniversary month of opening～
The high-gread shark's fin used at TAIKAN-EN has a blanced proprtion of gelation,snd keeps its shapeshape throughout the cooking process. The fibers soak up the flavors of the braising liquid,and present a soft and chewy texture that glides down your throat smoothly. The rehydration process of the sun-dried fins takes about a week, which is the time required to bring this delicacy to its best condition before cooking.
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CHEF'S LUNCH
The main dish is an assortment of three items that change by the week, accompanied with a selectable noodle or rice dish and a weekly selection of three desserts. メView the menu here📖
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"Hao-cai" Chinese Medicinal Lunch
Discover our "Hao-cai" Chinese medicinal menus that are created with a thought to your wellness and beauty. View the menu here📖
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"Hao-cai" Chinese Medicinal Lunch
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《weekdays only》Ladies' Lunch
The starter is a salad topped with TAIKAN EN’s barbecued pork, steamed chicken, and century egg, with fruit, honey-marinated walnuts, and coriander. The healthy Shin-Edo Fried Rice uses Hotel New Otani’s original multigrain blend "J-cereal", rendering a light texture in which the grains don't stick to each other.
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《weekdays only》Ladies' Lunch (Normal Fee)
The starter is a salad topped with TAIKAN EN’s barbecued pork, steamed chicken, and century egg, with fruit, honey-marinated walnuts, and coriander. The healthy Shin-Edo Fried Rice uses Hotel New Otani’s original multigrain blend "J-cereal", rendering a light texture in which the grains don't stick to each other.
The high-gread shark's fin used at TAIKAN-EN has a blanced proprtion of gelation,snd keeps its shapeshape throughout the cooking process. The fibers soak up the flavors of the braising liquid,and present a soft and chewy texture that glides down your throat smoothly. The rehydration process of the sun-dried fins takes about a week, which is the time required to bring this delicacy to its best condition before cooking.
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【 Diners Club】 CHEF'S LUNCH
The main dish is an assortment of three items that change by the week, accompanied with a selectable noodle or rice dish and a weekly selection of three desserts.