Chazenka

A luxurious dessert soup combining bird's nest with a soup rich in almond aroma. Enjoy the smooth texture and the unique texture of the bird's nest.

A translucent golden century egg. It has less of a strong flavor than regular black century eggs, offering a mellow and refined taste.

Spring rolls luxuriously made with Shanghai hairy crab roe and meat. The crispy wrapper is filled with the rich umami of crab.

Drunken hairy crab, a cold dish of Shanghai hairy crab marinated in a Shaoxing wine-based sauce. A dish where the rich aroma of the wine harmonizes with the sweetness of the crab.

Chilled jellyfish dish with a lemon aroma. The crunchy texture of the jellyfish and its refreshing acidity stimulate the appetite.

Braised dried abalone from the finest Jiuhuang, simmered for a long time and served with a rich sauce that condenses its umami.

A traditional high-class soup from Fujian cuisine, known as "Buddha Jumps Over the Wall." A deeply flavorful soup simmered for a long time with dried ingredients such as shark fin, abalone, and dried scallops.

Spicy Sichuan-style chicken wings. A fragrant dish with the spiciness of chili peppers and the aroma of Sichuan pepper.

Steamed Shanghai hairy crab. Like the name "Mandarin Ducks," this dish allows for a comparison of male and female crabs or enjoyment of different parts in one plate.

Braised shark fin generously made with Shanghai hairy crab roe (kōhái). A luxurious dish where the rich crab roe sauce coats the shark fin.

Homemade daikon radish cake, fragrantly fried. Crispy on the outside, with the sweetness of radish and a chewy texture on the inside.

Tenderly cooked beef served with a yam-based sauce. A combination of the beef's umami and the smooth texture of the yam.

A dish using "Qi Lan," a Wuyi rock tea from Fujian Province, China. An appetizer or soup infused with the aroma of tea.

Chilled botan shrimp marinated in Shaoxing wine sauce. Characterized by the sticky sweetness of the shrimp and the aroma of the wine.

Spring rolls made with shrimp or clams. The crispy wrapper is filled with concentrated seafood umami.

Char siu marinated in a special honey glaze and roasted. A Cantonese-style roast characterized by juicy meat and a sweet and savory flavor.

A creative sweet and sour pork or meatball dish using strawberries. The fruity acidity and sweetness enhance the meat's umami.

Chilled jellyfish dish using sudachi (Japanese lime) juice. The refreshing citrus aroma and acidity pair well with the jellyfish's texture.

Wonton soup made with pheasant meat. A soup where you can enjoy the wild pheasant broth and its refined umami.

A dish combining scallops and fermented cabbage (suancai). The acidity of the suancai enhances the sweetness of the scallops, resulting in a refreshing taste.

Soy-braised shark fin. Slowly simmered using traditional methods, characterized by a thick, rich sauce.

Stir-fried or steamed dishes using fresh seasonal vegetables delivered today.

Venison stir-fried with Sichuan "fish-flavored" (yuxiang) sauce. The sweet, sour, and spicy seasoning pairs well with the venison.

Louis Roederer's top cuvée. A world-renowned Champagne that combines delicacy and power.

A vintage Champagne from 1975. Enjoy the complex aroma and deep flavor developed through long aging.

A rare 1964 vintage from Moët & Chandon. The aged character unique to a wine over half a century old.

A rare Champagne with limited production.

Jacques Selosse's V.O. (Version Originale). A dry Champagne with pronounced concentration and minerality, aged for over 3 years.

Krug's 2003 vintage. The richness unique to a hot year harmonizes with Krug's characteristic complexity.

Krug's highly acclaimed 2008 vintage. An elegant bottle with potential for long aging.

Cristal 2005. A prestige Champagne characterized by its rich fruitiness and refined acidity.

Dom Perignon 1990, considered an excellent year. A top vintage with increased depth and complexity due to aging.

P2 (Plénitude 2) is Dom Perignon that has reached its second peak of aging after long maturation. Characterized by energy and depth.

A magnum bottle (1500ml) of Krug's flagship "Grande Cuvée". An artistic taste blended from wines of multiple vintages.

P2 from the great 2002 vintage. A Champagne where power and aged character harmonize at an extremely high level.

A rare vintage magnum bottle from Pol Roger.

Jacques Selosse's signature wine, made using reserve wines aged in a solera system. Complex and rich flavor.

Moët & Chandon's historic 1938 vintage. Deep flavor of an aged wine from ultra-long aging.

Salon, known as a "phantom Champagne." The ultimate Blanc de Blancs, adhering to a single varietal, single village, and single vintage.

The 1979 vintage of Piper-Heidsieck's prestige cuvée "Rare."

Jacques Selosse's single-vineyard (Lieux-Dits) series. A powerful and distinctive Champagne made from Pinot Noir from Ay village.

The top cuvée created as a tribute to Prime Minister Churchill. 1979 is one of its early vintages.

Jacques Selosse's Lieux-Dits series. Made with Chardonnay from Le Mesnil-sur-Oger village, this bottle features sharp minerality.

Salon 2002. A great vintage of Blanc de Blancs with perfect balance and long aging potential.

Salon 1997. A bottle whose complexity has increased with aging, highlighting Salon's characteristic elegance.

"Collection" from Krug, aged for a long time under ideal conditions in Krug's cellars. 1990 is a legendary vintage.

Jacques Selosse's Lieux-Dits series. Made with Chardonnay from Cramant village, offering a rich and deep flavor.

Salon 2006, a rare magnum bottle.

Krug's pinnacle, made solely from Chardonnay from the single vineyard "Clos du Mesnil." 2008 is an exceptional vintage.

P3 (Plénitude 3) is the ultimate form of Dom Perignon, having reached its third peak after over 30 years of aging.

One of the rarest and most expensive Champagnes in the world, made solely from Pinot Noir from the single vineyard "Clos d'Ambonnay."

Salon 2008, magnum bottle. A great vintage representing the 21st century.

A rare old magnum from legendary producer Alain Robert. A bottle that allows you to taste the essence of Mesnil Chardonnay.

Salon 1971, aged for nearly half a century, an extremely rare magnum bottle.

Rosé Champagne made using the saignée method. Characterized by rich fruitiness and vibrant color.

A vintage rosé expressing Henriot's elegant style. Aroma of red berries and delicate effervescence.

A 100% Pinot Noir rosé from a natural Champagne producer. Pure and powerful fruitiness.

Deutz's prestige rosé. Delicate and elegant taste.

Taittinger's top rosé. A smooth and rich taste from an exquisite blend of Chardonnay and Pinot Noir.

Comtes de Champagne Rosé from the great 2008 vintage.

A Krug rosé Champagne with Krug's characteristic complexity and elegance. Notes of spice and dried fruit.