Shinka

Name: Shinka
Address: akasaka9-5-26 parenogizaka1F, minatoku, tokyo, 107-0052, JP
Telephone: 03-3408-3008
Price range: ¥11000 - ¥22500

新華

¥22,500

¥11,000

Spend

Chinese, Shanghai Chinese, Sichuan Chinese

107-0052 akasaka9-5-26, parenogizaka1F, minatoku, tokyo(278m from Nogizaka Station)View map

Directions

03-3408-3008

山形牛炭火焼やフカヒレと坂田鮫のコラーゲン鍋・干し鮑の極上ぶっとびスープを堪能

GOETHE完全保存版偏愛レストラン大賞ゲーテイスト2021選出！その季節に本当に美味しい食材を【シェフ新山重治】が熟練の技術と感性を駆使して新しい一皿に新華（進化・真価）させる… 「上海料理」はもとより、中国各地の料理和食やフランス料理を昇華させて 1つの皿の上にイノベーティブに創り上げる極上のヌーヴェルシノワ旬の頂点が味わえる海鮮は豊洲から牛肉は山形県米沢市より直送の山形牛中華の醍醐味である高級乾貨といわれる干し鮑などは、丁寧に時間をかけて調理

Featured menu

Lunch-only course (course only) *From May 16th

(This course is available from May 16 to July 31.)
(1) Amuse-bouche
A delightful prelude to the meal.
(2) Appetizer specialty: “A Blossom of Colors”
(3) Clear soup with Awa-O-deli chicken and dried mushrooms
(4) Blanched clams with Cantonese-style sauce
(5) Crispy black vinegar pork using premium Spanish Iberico pork
(6) Final dish
Chilled green vegetable noodles
(7) Seasonal dessert
(8) Famous Chinese teas and petits fours

(The following course is available from August 1 to October 15.)
(1) Amuse-bouche
A delightful prelude to the meal.
(2) Appetizer specialty: “A Blossom of Colors”
(3) Steamed soup with matsutake mushrooms and pork meatballs
(4) Seasonal conger eel wrapped in Peking duck-style crepes
(5) Pan-seared Awa-O-deli chicken from Tokushima, served with Sichuan-style sauce
(6) Final dish
Cantonese-style noodle soup with two types of green onions—yellow onions and regular green onions—along with dumplings
(7) Seasonal dessert
(8) Famous Chinese teas and petits fours

¥11,000Svc excl. / tax incl.

Premium Lunch (Course only) *From May 16th

(This course is available from May 16 to July 31.)
(1) Amuse
A delightful prelude to the meal.
(2) Appetizer specialty: “A Symphony of Colors”
(3) Clear soup with Awa-O chicken and dried mushrooms
(4) Cantonese-style stir-fried Hanazakari crab
(5) Stewed blue shark fin and live Ezo abalone in oyster sauce
(6) Final dish
Chilled green noodle salad
(7) Seasonal dessert
(8) Famous Chinese teas and petits fours

(This course is available from August 1 to October 15.)
(1) Amuse
A delightful prelude to the meal.
(2) Appetizer specialty: “A Symphony of Colors”
(3) Soup with steamed matsutake mushrooms and pork meatballs
(4) Extra-large shrimp prepared in two different styles
(5) Blue shark fin stewed in matsutake mushroom sauce
(6) Final dish
Cantonese-style noodle soup with two types of chives—yellow chives and regular chives—along with dumplings
(7) Seasonal dessert
(8) Famous Chinese teas and petits fours

¥16,500Svc excl. / tax incl.

Seasonal Special Collagen Course (Course only) *From May 16th

(This course is available from May 16 to July 31.)

(1) Amuse-bouche
A delightful prelude to the meal.
(2) Chef’s specialty appetizer: “A Blooming Palette”
(3) Clear soup with Awa-ori chicken and dried mushrooms
(4) Blanched clams with Cantonese-style sauce
(5) Specialty shark fin dish
Shark fin from Kesennuma, simmered in a sour, spicy, and pungent sauce
(6) Crispy Iberico black pork from Spain in sweet vinegar sauce
(7) Final course
Chilled green vegetable noodles
(8) Seasonal dessert
(9) Famous Chinese teas and petits fours

(The following course is available from August 1 to October 15.)

(1) Amuse-bouche
A delightful prelude to the meal.
(2) Specialty appetizer: “A Blooming Palette”
(3) Steamed soup with matsutake mushrooms and pork meatballs
(4) Seasonal conger eel wrapped in a crepe, prepared in Peking duck style
(5) Shark fin from Yoshikiri shark, simmered in a clay pot with truffle sauce
(6) Pan-seared Awa-ori chicken from Tokushima Prefecture, served with Sichuan-style sauce
(7) Final course
Cantonese-style noodle soup with two types of green onions—yellow onions and regular green onions—along with dumplings
(8) Seasonal dessert
(9) Famous Chinese teas and petits fours

¥19,800Svc excl. / tax incl.

[Buttobi Soup (Buddha Jumps Over the Wall) Course] (Course only) *From May 16th

(This course is available from May 16 to July 31.)
(1) Amuse
A delightful prelude to the meal.
(2) Appetizer specialty: “A Symphony of Colors”
(3) Exquisite soup: “Buddha Jumps Over the Wall”
(4) Deep-fried lobster with Sichuan chili sauce
(5) Shark fin and Hokkaido king crab braised in oyster sauce
(6) Grilled Yamagata beef fillet – served with summer truffle sauce
(7) Final dish
Chilled green noodle salad
(8) Seasonal dessert
(9) Famous Chinese teas and petits fours

(This course is available from August 1 to October 15.)
(1) Amuse
A delightful prelude to the meal.
(2) Appetizer specialty: “A Symphony of Colors”
(3) Exquisite soup: “Buddha Jumps Over the Wall”
(4) Extra-large shrimp prepared in two different ways
(5) Shark fin and matsutake mushroom stew
(6) Grilled premium black-haired Wagyu beef from Oita Prefecture [A5 grade sirloin]
– served with Sichuan-style chili oil sauce –
(7) Final dish – choose one:
● Cantonese-style noodle soup with two types of leeks [yellow leek and regular leek] and dumplings
● Rice with roasted black-haired Wagyu beef, served with sweet bean sauce
(8) Seasonal dessert
(9) Famous Chinese teas and petits fours