Chugoku Hanten Roppongi

A selection of chef-recommended seasonal appetizers. Enjoy a variety of flavors using seasonal ingredients in small portions. Perfect to start your meal.

A platter of three types of today's recommended cold appetizers. It is a colorful and appetizing combination of meat, seafood, and vegetables.

A cold dish of jellyfish and glass noodles tossed in fragrant scallion oil, luxuriously topped with caviar and cured roe. The saltiness and umami are exquisitely balanced.

Tender steamed "Date Chicken," a premium brand. Choose from rich sesame, refreshing scallion, or spicy mala sauce.

Thinly sliced, tender boiled pork belly with a punchy special garlic sauce. This is the Sichuan dish "Yun Bai Rou."

A cold dish combining chewy jellyfish with refreshing radish. The contrast in textures is delightful and makes for a great palate cleanser.

Char siu made with "Iwate-gyu Pork," a premium brand from Iwate Prefecture, brushed with honey and roasted to a fragrant finish. It's characterized by its juicy, sweet fat.

Thinly sliced, tender steamed abalone served as a cold dish. Enjoy the delicate umami and springy texture of the abalone in its simplest form.

Shredded Chinese cabbage pickled in a sweet and sour sauce with chili peppers. Its crisp texture and sweet, sour, and spicy flavor are addictive.

A warm dish of stir-fried chicken and jellyfish with black pepper. The spicy flavor and the aroma of cilantro are accented.

A refreshing appetizer made with dried scallops, fragrant cilantro, and firm pressed tofu.

Wide and chewy glass noodles generously coated in a rich sesame sauce.

A classic appetizer of preserved egg and tofu, prepared in our original style. The smooth tofu complements the rich flavor of the preserved egg.

A traditional Chinese ingredient made from fermented duck eggs. Enjoy its unique aroma, rich umami, and jelly-like texture.

A traditional dish called "Fuqi Feipian" (Husband and Wife Lung Slices), made with thinly sliced beef tongue and tripe tossed in a spicy Sichuan-style sauce with chili oil and Sichuan peppercorns.

Made with the "jellyfish head," which is thicker and chewier than regular jellyfish. Choose between a refreshing black vinegar sauce or a flavorful scallion oil sauce.

Dried abalone, a luxurious ingredient, rehydrated and slowly simmered in a rich oyster sauce. Characterized by its concentrated umami and unique texture.

Thinly sliced abalone simmered in a soy sauce-based sauce. Enhances the umami of the abalone.

A rare Chinese dish featuring abalone finished in a cream sauce. It has a mellow and rich flavor.

Thinly sliced abalone simmered in classic oyster sauce. The quintessential abalone dish.

Abalone and seasonal vegetables lightly stir-fried in a salt-based sauce. Enjoy the natural flavors of the ingredients.

Sea cucumber stir-fried with homemade XO sauce made from dried scallops and shrimp. A spicy and flavorful dish.

Sea cucumber simmered until tender in a soy sauce-based soup. Enjoy its unique, melt-in-your-mouth texture.

Sea cucumber simmered in a sauce made with dried shrimp roe. The fragrant shrimp flavor coats the sea cucumber.

Sea cucumber braised in a tangy and spicy sauce. Its flavor stimulates the appetite.

A luxurious dish made with a whole, premium sea cucumber from Hokkaido, slowly simmered in soy sauce with long onions.

A large whole braised shark's fin served in a clay pot. The rich soy sauce-based sauce permeates the entire fin.

A hot braised shark's fin dish served in a pot, featuring a rich and thickened soy sauce.

A luxurious shark's fin soup with flaked crab meat. Enjoy the sweetness of the crab and the texture of the shark's fin.

A shark's fin soup made with flavorful dried scallops and crisp kinugasa mushrooms.

A rich, orange-colored shark's fin soup made with plenty of crab roe. Also popular as a beauty food.

A hot and sour soup (San La Tang) with shark's fin and seafood.

A clear and elegant soup made with bird's nest, a highly prized ingredient.

Bird's nest braised in a soy sauce-based soup. It has a thick consistency and a deep flavor.

A luxurious soup with bird's nest added to a rich soup made with crab roe, also popular as a beauty ingredient.

A highly elaborate and luxurious dish with kinugasa mushroom stuffed with bird's nest, topped with a thickened superior soup.

A gentle, home-style dish of fluffy stir-fried eggs and plump shrimp.

A classic dish called "Moo Shu Pork." Enjoy the combination of textures from pork, egg, and wood ear mushrooms.

A Chinese-style omelet baked with mixed crab meat. The crab flavor permeates the egg.

Stir-fried egg topped with a soup-based sauce infused with the umami of dried scallops.

A representative Beijing dish where crispy duck skin, baked in a special oven, is wrapped with vegetables and sweet bean paste in a thin pancake (Kaoyabing).

Crispy fried chicken (Yurinchi style) with a special soy sauce-based sauce.

Crispy fried chicken coated in a refreshing sweet and sour lemon sauce.

Simply prepared crispy fried chicken. Crispy skin and juicy inside.

A "La Zi Ji" (spicy fried chicken) dish made by stir-frying deep-fried chicken with a large amount of Sichuan chili peppers. Characterized by its intense spiciness.

A classic Chinese dish of stir-fried chicken and cashew nuts in a sweet and savory sauce. The nuts add a pleasant crunch.

Stir-fried chicken and vegetables in a sauce with a good balance of sweet and sour flavors.

A sweet corn soup with crab meat. Served in a large bowl (approx. 3 servings).

A Shanghai-style hot and sour soup with sea cucumber. Characterized by its sour and spicy flavors. Served in a large bowl (approx. 3 servings).

A soup made with a flavorful broth from dried scallops and kinugasa mushrooms. Served in a large bowl (approx. 3 servings).

A light and delicate soup made with white fish and fluffy egg white. Served in a large bowl (approx. 3 servings).

A luxurious soup with thinly sliced abalone and seasonal vegetables. Served in a large bowl (approx. 3 servings).

A thick soup made with taro and bok choy, simmered in a clay pot. Served in a large bowl (approx. 3 servings).

Crispy rice topped with a hearty five-ingredient sauce. The sizzling sound and aroma stimulate the appetite.

Crispy rice topped with a luxurious sauce containing flaked crab meat.

A Western-style crispy rice dish combining plump shrimp with a tangy tomato sauce.

A light crispy rice dish with mushrooms and asparagus in a thickened sauce.

A very luxurious dish of braised shark's fin served over crispy rice.

Dessert made with seasonal fruits and ingredients. The contents vary depending on the season.

A smooth, homemade almond tofu that melts in your mouth. Its refreshing sweetness and almond aroma are perfect after a meal.

A rich pudding that allows you to enjoy the texture of mango. It has a creamy and luxurious taste.

A classic dessert of sweet coconut milk with chewy small tapioca pearls.

A Hong Kong-born dessert, "Yang Zhi Gan Lu" (Mango Pomelo Sago). The sweetness of mango milk is accented by the sourness and bitterness of grapefruit.

Warm fried dumplings with a crispy outside and chewy inside, filled with black sesame paste.

Warm dessert with glutinous rice balls floating in sweet syrup. Enjoy the elegant aroma of osmanthus.