Archives: Travel Post

The new building opened in front of the Kanto Imperial House in Yokohama Chinakai in 1990. Even with small children, you can relax and eat with a bench seat that can be used with peace of mind. On the second floor there is an open spacious space with large windows and a private room with a calm atmosphere, and on the third floor there is a great hall. Course dishes that can be enjoyed with the five senses that focus on "color, taste, and aroma" are also enriched. In a calm atmosphere in accordance with various scenes such as company banquets and entertainment, family birthdays and anniversaries, the cook can fully enjoy Chinese cuisine with his arms. You can also feel free to consult according to your budget such as course cooking contents.

Pork boned meat fried in oil [paikoh] It's an earmark customer, and it's been buzzing on consecutive days. The crisp, full of meat taste is addictive once you eat it. Also for noodles and fried rice toppings. Pepper salt excretion 1900 yen, bone excretion noodles 980 yen, etc.

A shop where you can taste a wide range of dishes from drinking tea to authentic Cantonese cuisine to medicinal dishes. There are about 50 kinds of dim sum, including shrimp wafer rolled up 760 yen to Shanghai Shoronpou 560 yen to. Drinking tea course 3800 yen, course dish 6000 yen ~. You can also enjoy Chinese tea on the reservation system at the tea lounge Seiyoshi Chun on the 5th floor.

A Chinese restaurant on Hong Kong Road, which connects Chinaigai Boulevard to Guan Imperial Palace Street. The champion of the Chinese Culinary World Games will serve as the general chef. There is no effort to develop the menu, and you can taste not only the familiar Chinese, but also the original Chinese creation. The popular Dim Sum Drinking Tea Order, which can be ordered from about 60 menus, is 2480 yen on weekdays, 2780 yen on Saturdays and Sundays and holidays. There are also about 130 items that can be eaten to order.

The second store of the imperial dynasty, which includes meat buns and other items handled by a special quality dim sum master of Chinese high-end engineers, also sells dim sum and souvenirs.

The Chinese Dynasty overrode the Chinese notion of large-scale dim sum. The meat-bean made by special-grade dim sum master is a big hit with the ease of eating in two or three meals. Matcha-anbun, which is made from matcha in the skin, is 100 yen, and the market also sells dim sum.

Shop where you can enjoy Sichuan cuisine and Hong Kong drinking tea. The recommended one-dish dish is Sichuan-style mapo tofu made with chilli, sanshō and peppercorns from Sichuan, 1991 yen. It is quite spicy, but this is the taste of the main restaurant. The taste is surprisingly mellow. Gome Okoge 2200 yen, fried eggplant and pork shredded Tobanjang 1815 yen, dim sum set 1870 yen, and one family course with shark fin dishes and Peking duck at 12,100 yen are great sets. More than six people need to be booked.

Hirotoi Store has served authentic Hirotoi cuisine since its inception in 1961. Currently, many customers are using it not only in Japan, but also from overseas, including China, Hong Kong and Taiwan. The menu is available in a variety of seasonal dishes, in addition to the standard shark fin (about 130g5280 yen) and Beijing duck (half feather 3300 yen). Course dishes 2200 yen, handmade shiumai 1080 yen ~ souvenir, Chinese confectionery 1620 yen ~. Parking is available at the alliances of Chinagai parking.

Order Viking All-you-can-eat 1980 yen (with tax). It includes noodles, seafood, rice, and dessert in a good balance. Recommended shrimp dishes, you can enjoy soy sauce-grilled dishes. Because the amount of one dish is small, you can order a variety of things by one person. It is also convenient that the last order is slow.

A Chinese restaurant facing Chinatai Boulevard near Chaoyangmen on the east side of Chinatai. You can taste it at a reasonable price in a casual atmosphere, keeping the taste of "Hua Sheng Hon Hon" as it is. In particular, one of the signboard menus, the shark fin soup 1980 yen (1 servings ~), is an elegant and luxurious dish that is returned from dried shark fin fillet from Kesennuma and boiled slowly with its own white water.