We have prepared colorful dishes using seasonal ingredients. Enjoy Chinese kaiseki cuisine that will delight both your eyes and your taste buds. Venue Japanese&Chinese Cuisine Soh (1F) Period and Hours Period: November 1st (Sun) - December 25th (Fri), 2026 [Lunch] 11:00 - 15:00 (LO 14:30) *Lunch service is only available on Saturdays, Sundays, and public holidays. *Last order for kaiseki cuisine is 13:30. *For weekday lunch reservations, we accept reservations by phone for groups of 6 or more for course meals. Please make your reservation at least one week in advance of your desired date. [Dinner] 17:30 - 22:00 (LO 21:30) *Last order for kaiseki cuisine is 20:30. Chinese Kaiseki Course ¥7,000 (tax included) ・Assortment of 4 kinds of appetizers today ・Deep-fried oysters with salted black bean sauce ・Chinese-style steamed egg custard with sea urchin and shark fin sauce ・Salted stir-fried large prawns with yuzu pepper flavor ・Garlic stir-fried homemade dried meat and Chiba-grown Edo greens ・Poached Wagyu sirloin with black pepper sauce ・Sichuan mapo tofu, rice, and pickled vegetables ・Almond tofu and walnuts *Some menu items may change. Introducing a special dish from our November/December Chinese Kaiseki Course This month's special is our "homemade dried meat (La Rou)," which our chefs have carefully prepared from preparation to aging. It has a unique homemade taste, with the aroma of spices and the umami of the meat concentrated. Let us introduce the process of preparing it. (Preparation) Pork is marinated slowly in a homemade seasoning liquid made with soy sauce, salt, spices such as green onions, star anise, and ginger, and Shaoxing wine. (Aging and Drying) After the curing is complete, the pork is removed and carefully aged and dried in cold air for about 1-2 weeks. It is ready when the surface has firmed up, condensed, and excess moisture has been removed. In our Chinese Kaiseki menu for November and December, we will use the flavor of the dried meat and serve it stir-fried with Chiba-grown Edo greens and garlic. With one bite, the concentrated umami of the meat and the fragrant aroma of spices will fill your mouth. Please enjoy this dish that our chefs have carefully prepared. Introduction to the Chinese Kaiseki Menu for November and December (Example) Chinese-style steamed egg custard Sea urchin and shark fin sauce Stir-fried large prawns with salt and yuzu pepper flavor Poached Wagyu sirloin with black pepper sauce *The photo is for illustrative purposes only. Reservations by phone: TEL 0476-32-1122 (Reservations Department) Click here for online reservations