Hutong Sanki

A varied course meal featuring appetizers, seafood, mapo tofu rice, dim sum, meatballs, and dessert. Offers a comprehensive taste of the restaurant's specialties.

Sichuan-style 'mouth-watering chicken'. Boiled chicken served cold in a spicy, numbing sauce made with chili oil and Sichuan peppercorns. Savory, aromatic, and stimulating.

Sweet and sour pork made with rich black vinegar. Chunks of fried pork glazed in a dark, tangy, and sweet sauce. A classic dish with deep umami flavor.

Deep-fried chicken served with a chopped scallion and soy-based sauce. Crispy skin and juicy meat with a refreshing, savory topping.

Spicy tofu dish with minced meat in a rich chili and bean paste sauce. Known for its 'mala' flavor—spicy and numbing. Best enjoyed with rice.

Rich Tantanmen noodles in a creamy sesame-based broth with spicy chili oil. Topped with minced meat and vegetables. Nutty, savory, and moderately spicy.

Fried rice seasoned generously with black pepper. Aromatic and slightly spicy with a savory wok-fried flavor.

Fried rice with whitebait (shirasu). Light and savory, highlighting the delicate salty taste of the small fish.

Hot and sour noodle soup. The broth is thick, tangy from vinegar, and spicy from chili oil, usually containing mushrooms, tofu, and egg.

Ramen with a rich, creamy white chicken broth. Smooth and savory with a deep chicken flavor.

Lunch set featuring mouth-watering chicken. Includes rice, soup, and a mini dessert.

Lunch set featuring black vinegar sweet and sour pork. Includes rice, soup, and a mini dessert.

Lunch set featuring deep-fried chicken with scallion soy sauce. Includes rice, soup, and a mini dessert.

Lunch set featuring rich Tantanmen noodles. Rice and soup available upon request.

Lunch set featuring black pepper fried rice. Includes soup and a mini dessert.

Lunch set featuring Mapo Tofu. Includes rice, soup, and a mini dessert.

Lunch set featuring whitebait fried rice. Includes soup and a mini dessert.

A set including steamed rice (one refill free), soup, and dessert. Typically ordered to accompany side dishes.

Steamed shrimp dumplings (Har Gow) with translucent skin. The filling is plump shrimp, offering a gentle savory taste.

Xiao Long Bao (soup dumplings) filled with pork and hot savory broth. Be careful when eating as the soup inside is very hot.

Assortment of bite-sized appetizers. A selection of small cold dishes to start the meal.

A serving of two different types of dim sum.

Steamed dumplings containing shark fin. A luxurious variation of dim sum.

A small portion of today's dessert.

Pan-fried dumplings (gyoza). Crispy on the bottom and juicy inside, typically filled with pork and vegetables.

Three varieties of bite-sized appetizers.

Today's dessert special.

Draft beer. Served chilled.

Sapporo Lager Beer (Red Star) in a medium bottle. A traditional Japanese lager with a rich and bitter taste.

Non-alcoholic beer. Tastes like beer but contains no alcohol.

Tsingtao Premium Gold beer. A high-quality Chinese lager known for its smooth taste.

India Pale Ale. A hop-forward beer style with distinct bitterness and aroma.

Stout beer. Dark, rich, and roasted flavor notes.

Lemon sour made with Kikuchi lemons from Hachijojima. A refreshing shochu-based cocktail with distinct citrus flavor.

Standard lemon sour. Shochu mixed with soda and lemon juice.

Oolong High. Shochu mixed with Oolong tea. Unsweetened and refreshing.

Jasmine High. Shochu mixed with Jasmine tea. Floral aroma and clean taste.

Whiskey mixed with soda water. A popular refreshing highball drink.

Fruit liqueurs including Plum wine (Umeshu), Osmanthus wine, and Apricot wine. Sweet and aromatic.

Japanese distilled spirit (Shochu). Available in Sweet Potato (Imo) or Barley (Mugi) varieties.

Various non-alcoholic beverages including juices, sodas, and teas.

Hot Chinese tea served in a pot. Choose from Jasmine, Pu'er, or Lychee black tea.