Creative Chinese mao mao

Carpaccio of lightly seared octopus. A cold dish where you can enjoy the aroma and the texture of fresh octopus. Lightly seasoned with olive oil and citrus.

Stir-fried greens using romaine lettuce. Stir-fried over high heat to maintain a crisp texture, this dish is seasoned with salt and infused with garlic flavor.

Crispy fried chicken skin with a sweet and sour soy-based sauce (Yurinchi sauce) and plenty of chopped green onions. The richness of the fat and the sourness are a perfect match.

Bite-sized tempura of small shrimp. A fried dish where you can enjoy the crispy, light batter and the sweetness of the shrimp. Served with salt or tentsuyu (tempura dipping sauce).

Deep-fried spring rolls filled with seasonal firefly squid and nanohana (rapini). A limited-time seasonal dish where you can enjoy the rich flavor of firefly squid and the slight bitterness of nanohana.

Deep-fried soft-shell shrimp (shrimp that have just molted and are tender enough to eat with the shell on), tossed in a special mayonnaise sauce. Rich and creamy flavor.

Sweet and sour pork with fried pork and vegetables coated in a special sauce made with red wine and black vinegar. A deep, sweet and sour flavor with the richness of black vinegar and the aroma of red wine.