[Premium course with 3 hours all-you-can-drink] One piece of braised shark fin per person ♪ Special price 11,800 → 10,000 yen

[Premium course with 3 hours all-you-can-drink] One piece of braised shark fin per person ♪ Special price 11,800 → 10,000 yen

10000 yen(Tax included)

(tax included)

  • 12items
  • 4persons-
All-you-can-drink available
(30 minutes before LO)

Braised shark fin!! It's a very luxurious course that also includes juicy xiao long bao and Peking duck.Save money by booking from Hot Pepper! Enjoy the authentic taste to your heart's content.

Course menu

<<Steamed Peking duck, shark fin, and fish>>

1 Assortment of five seasonal cold dishes

2 Homemade juicy grilled xiaolongbao

3 Homemade crispy spring rolls

4 Stir-fried three kinds of seafood with XO sauce

5 Braised shark fin (1 piece per person)

6 Peking duck with crepe

7 Today's seasonal fish steamed

8 Stir-fried seasonal greens

9 Stir-fried beef and mushrooms

10 Authentic Sichuan mapo tofu with rice

11 Egg white soup with crab meat

12 Yang Guifei Almond Tofu

All-you-can-drink menu

·beer
· Bottled beer
·Sake
・Hot, room temperature, cold sake
・10 year old Shaoxing wine
・Room temperature/hot sake.Lock
· Chu-hi
・Lemon・Plum・GF・Oolong tea
· Shochu
・Water and hot water
·Fruit wine
・Plum/Apricot sake/Keikachin wine
·whisky
・Water split/On the rocks/Hot water split
·Highball
·Soft drink
・Coca-Cola・Orange juice・Oolong tea
· Chinese sake
・Chinese baijiu (Beijing two pots) Alcohol 56℃
Available days for reservation
Monday to Saturday, days before holidays
Length of stay
2 hours
Reservation deadline
Monday: Until midnight the next day of arrival
Tuesday: Until 1:00 a.m. the following day of arrival
Wednesday: Until 3:00 a.m. the following day of arrival
Thursday: Until midnight the next day of arrival
Friday: Until 3:00 a.m. the day after arrival
Saturday: Until 21:00 on the day of your visit
Sunday: Until 21:00 on the day of your visit
Holidays: Until 21:00 on the day of visit
Days before holidays: Until 9:00 pm on the day of visit

2024/12/18 update