[Premium all-you-can-drink] Hong Kong Dim Sum Premier Course ◆ 9,500 yen per person (tax included)

9500 yen(Tax included)

Private rooms for 15-35 people. Private rooms for 9-14 people will incur a private room fee of 11,000 yen.

14items
2-25persons

All-you-can-drink available: This is a premium all-you-can-drink menu for 120 minutes (last order 90 minutes)♪

Private rooms for 15-35 people. Private rooms for 9-14 people will incur a private room fee of 11,000 yen.

Course menu

◆ Appetizer of the day

◆3 types of dim sum (steamed dumplings with shrimp, shrimp and pork shumai, steamed dumplings with vegetables)

◆Roasted pork intestine powder

◆Three types of fried dim sum (shrimp-filled southern spring rolls, fried shrimp wontons, fried shrimp dumplings with cheese)

◆Steamed spare ribs with black soy sauce or steamed chicken feet with soy sauce

Dried shrimp and radish mochi

◆Roast pork (half)

◆Hong Kong style beef fried noodles or Hong Kong chicken and mushroom congee

◆ Char siu pao

◆Mango pudding

Today's Tea

◆120 minutes (last order 90 minutes) Premium all-you-can-drink

All-you-can-drink menu

・◇Beer◇
· Draft beer / non alcoholic beer
・◇Highball◇
·Highball
・◇Sour◇
・Freshly squeezed lemon sour/various sours
・ ◇ Wine ◇
・White wine by the glass/Red wine by the glass
・◇Fruit wine◇
・Strained plum wine/Strained yuzu wine/Strained apple wine/Strained peach wine/Strained mandarin orange wine
・◇Shaoxing wine, shochu, and sake◇
・Shaoxing wine 8 years (ICE) / Keika Chenjiu (ICE) / Mitake (sweet potato shochu) (ICE) / Yoshishiro (barley shochu) (ICE) / Japanese sake (unfiltered raw sake)
・◇Flower Tea◇
・Flower tea
・ ◇ Soft drink ◇
・Jasmine tea (ICE/HOT)/Lychee tea (ICE/HOT)/Oolong tea (ICE/HOT)/Pu-erh tea (ICE/HOT)/(ICE/HOT)/Coffee (ICE/HOT)/Tea (ICE/HOT)/100% mandarin juice/100% grape juice/100% apple juice

Reservation reception time: 17:00~19:30

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 19:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/02/15 update