京鼎樓HANARE 成城学園前店

«Course content»

■ Three appetizers recommended by the head chef

To begin your meal, please enjoy the chef's recommended three appetizers.

■Autumn Three-Color Xiao Long Bao

The seasonal special is "Xiao Long Bao with Dried Scallops".

Carefully shredded scallops are kneaded into the filling, locking in their concentrated umami flavor.

Enjoy them along with our classic Jing Ding Xiao Long Bao and Oolong Tea Xiao Long Bao.

■ Chinese-style soup with shark fin and pumpkin

A Chinese-style potage with a gentle sweetness, combining shark fin and pumpkin.We've created a smooth texture.

■ Salmon wrapped in yuba (tofu skin)

Salmon and water chestnuts are wrapped in tofu skin and deep-fried until fragrant.The light texture of the water chestnuts pairs perfectly with the sweet and sour sauce.

■ Steamed pork spare ribs and chestnuts in lotus leaves

Pork spare ribs, glutinous rice, and chestnuts are wrapped in lotus leaves, coated in a rich, special sauce, and steamed to perfection.

■ Stir-fried large prawns and ginkgo nuts with salt

Large shrimp are combined with ginkgo nuts and sweet potatoes, and finished with a light, salty flavor.This dish offers a delightful array of autumnal colors.

■ Beef stir-fried rice with thick sauce

This dish features a rich beef sauce that perfectly complements the fragrant, stir-fried egg rice.

■ Almond tofu with blueberry sauce

To finish your meal, enjoy our smooth almond tofu topped with a mildly tart blueberry sauce.