Course details

"Special" Cantonese-style course [2 hours of all-you-can-drink included] 11 dishes for 5,478 yen (tax included), available for groups of 4 or more.

"Special" Cantonese-style course [2 hours of all-you-can-drink included] 11 dishes for 5,478 yen (tax included), available for groups of 4 or more.

By using a coupon5478 jpy(Tax included)

tax included

  • 11items
  • 4persons-
All-you-can-drink available

All-you-can-drink 120 minutes, last order 15 minutes before.

"Special" Cantonese-style course [2 hours of all-you-can-drink included] 11 dishes for 5,478 yen (tax included), available for groups of 4 or more.A course where you can enjoy seasonal fish with special Cantonese bean paste, stir-fried Taisho shrimp with salt, and xiao long bao.Comes with dessert.

Course menu

Course contents (11 items in total) 3 appetizers

Stir-fried chicken thigh with chili pepper

Beijing style sow pork

seafood spring rolls

Cantonese-style special sauce of seasonal fish

Stir-fried Taisho shrimp with salt

Stir-fried seasonal greens with salt

Small bamboo

Hot and sour soup with lots of eggs

Shrimp lettuce fried rice or spicy beef fried noodles

Today's dessert

*Please contact us at least the day before for course reservations or cancellations.*The special Keien course can be ordered on the same day.If you cancel on the day, we apologize for the inconvenience, but a 30% cancellation fee will be charged.

*Banquet courses are available for a minimum of 4 people and are limited to 120 minutes.Last orders for drinks will be taken 15 minutes in advance.

*If you have any dietary or other requests, please feel free to ask the staff.We also offer various other courses.It may vary depending on the ingredients of the day.

All-you-can-drink menu

·open bar
・Draft beer, bottled beer, sour, cocktails, Chinese sake, shochu, Japanese sake, soft drinks, etc.
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 12:00 the day before your visit

2024/02/19 update