京鼎樓（ジンディンロウ）　HANARE

~ Course Contents ~

■ Four types of chef's recommended appetizers

■ Three types of Xiaolongbao from Jing Ding Lou

■ Braised Shark Fin with Porcini Mushrooms and Truffle Flavor

■ Stir-fried shrimp with black beans

■ Seasonal fish with fruit and sweet and sour sauce

■ Scallop and yellow chive spring rolls, Yonezawa beef steak with makomo mushrooms and Sichuan pepper sauce

■ Unzen egg with egg yolk on top, thick-sliced Lu Rou rice

■ Today's steamed clear soup

■ Today's two desserts

*Please note that we may not be able to accommodate your seating requests depending on the reservation situation.

・If you select a private room when booking online, the private room fee listed will be charged.

・If you have any questions or concerns in advance, please call the store.