Instant reservation
hatsune
Tokyo
Chinese
MICHELIN
USD 63.0+
Japan Restaurant Awards
2023
About
This Chinese restaurant is led by owner‑chef Shigeji Niiyama, who refined his craft in modern Chinese cuisine under the guidance of culinary master Yuji Wakiya. As an evolutionary sister restaurant to Reika in Shinjuku Gyoen, Aoyama, and Hibiya, it offers nouvelle Chinese cuisine that elevates tradition through a distinctive and contemporary sensibility.
The signature “Buddha Jumps Over the Wall” is a standout dish, prepared by steaming 17 varieties of premium dried ingredients—including dried abalone, shark fin, and dried shellfish—for half a day to draw out profound layers of umami. The course menu also incorporates seasonal luxury ingredients such as rare basking shark, sea urchin, Hanasaki crab, and abalone. To preserve the natural character of each ingredient, no flavor enhancers are used, allowing every dish to express a fresh and modern interpretation of Chinese cuisine.
The restaurant also features an impressive selection of approximately 200 wines, primarily from France. Through pairings curated by the sommelier—combining Champagne, wine, and Shaoxing wine—guests can enjoy pairings that highlight and deepen the nuances of each dish.
The interior is a serene white‑beige space inspired by a bamboo forest. Centered around natural white oak, the refined 18‑seat dining room harmonizes modern and classical elements, accented by paintings from Seisho Taketomi, a Southern Song‑style artist who studied traditional techniques in Shanghai. Guests are invited to relax and savor their meal in this elegant and thoughtfully designed atmosphere.
Menu & Courses
Lunch
[Lunch Exclusive Course] Savor Porcini and Matsutake Meatball Soup with Anago Beijing Duck Style
USD
76.4
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Soup with Matsutake and Pork Meatballs
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Grilled Tokushima Awaodori Chicken with Sichuan Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Soup with Matsutake and Pork Meatballs
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Grilled Tokushima Awaodori Chicken with Sichuan Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
Lunch
[Premium Lunch] Braised Shark Fin with Matsutake Sauce and Two Flavors of Jumbo Prawns
USD
114.6
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Prawns
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wontons
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Prawns
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wontons
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
Lunch
Dinner
[Early Autumn Course] Braised Shark Fin with Truffle, Awaodori Chicken Steak, Matsutake and Anago
USD
137.52
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Clay Pot Braised Kisslip Shark Fin with Truffle Sauce
(6) Grilled Tokushima Awaodori Chicken with Sichuan‑Style Sauce
(7) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Clay Pot Braised Kisslip Shark Fin with Truffle Sauce
(6) Grilled Tokushima Awaodori Chicken with Sichuan‑Style Sauce
(7) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Dinner
[Course to Enjoy Matsutake and Wagyu] Blue Shark Fin with Matsutake Sauce and Charcoal-Grilled Black Wagyu
USD
191.0
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Colorful Blossoms”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Shrimp
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Colorful Blossoms”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Shrimp
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Dinner
[Exquisite Soup Course] Buddha Jumps Over the Wall with Shark Fin and Matsutake, Charcoal-Grilled Yamagata Beef Fillet
USD
267.4
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 15 Rare Ingredients
Kesennuma Shark Fin, Dried Abalone, Kisslip Shark Collagen, Yak Achilles Tendon,
Sea Cucumber and Muscle, Dried Scallops, Whale Whistle, Ginseng, Umbrella Mushroom,
Dried Yam, Cordyceps, Porcini, Goji Berries, Longan, Date Chicken, Asano Pork,
Jinhua Ham, Superior Broth — prepared individually in a clay pot for each guest.
(4) Two Preparations of Jumbo Shrimp
(5) Braised Hairtail Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 15 Rare Ingredients
Kesennuma Shark Fin, Dried Abalone, Kisslip Shark Collagen, Yak Achilles Tendon,
Sea Cucumber and Muscle, Dried Scallops, Whale Whistle, Ginseng, Umbrella Mushroom,
Dried Yam, Cordyceps, Porcini, Goji Berries, Longan, Date Chicken, Asano Pork,
Jinhua Ham, Superior Broth — prepared individually in a clay pot for each guest.
(4) Two Preparations of Jumbo Shrimp
(5) Braised Hairtail Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Dinner
【ShinKa's Ultimate】Elder Shark Buddha Jumps Over the Wall - The Pinnacle of China's Three Great Seafood Delicacies - Charcoal-Grilled Chateaubriand
USD
382.0
Serving period :1 August - 15 October
(1) Amuse-bouche
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 28 Rare Dried Ingredients including Soft‑Shelled Turtle Emperor and Rare Elder Shark
(4) Oyster Sauce Braised China’s Three Great Seafood Delicacies: Fish Maw, Dried Abalone, and Sea Cucumber
(5) Braised Hairtail Shark Fin with Truffle
(6) Charcoal-Grilled Specially Selected Black Wagyu "Yamagata Chateaubriand"
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 28 Rare Dried Ingredients including Soft‑Shelled Turtle Emperor and Rare Elder Shark
(4) Oyster Sauce Braised China’s Three Great Seafood Delicacies: Fish Maw, Dried Abalone, and Sea Cucumber
(5) Braised Hairtail Shark Fin with Truffle
(6) Charcoal-Grilled Specially Selected Black Wagyu "Yamagata Chateaubriand"
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Autumn Lunch Course
USD
76.4
Serving period :16 October - 15 January, 2027
・Amuse
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
・Snow Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the natural sweetness and umami of snow crab.
・Chinese-Style Garlic Shrimp
Crispy shell-on shrimp and garlic shoots finished with a savory blend of garlic and onion, accented with a touch of spice.
・Chinese-Style Pot-au-Feu of Beef Tongue and Seasonal Vegetables
Served with a Sichuan-style spicy sauce.
Tender beef tongue, slowly simmered to perfection, is paired with seasonal vegetables in this comforting pot-au-feu.
・Final Dish
Napa Cabbage and Steamed Chicken Clay Pot Noodle Soup
Tender napa cabbage and a rich paitan broth made from long-simmered Jinhua ham, chicken, and pork create a deeply flavorful soup that perfectly coats the curly noodles.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
・Snow Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the natural sweetness and umami of snow crab.
・Chinese-Style Garlic Shrimp
Crispy shell-on shrimp and garlic shoots finished with a savory blend of garlic and onion, accented with a touch of spice.
・Chinese-Style Pot-au-Feu of Beef Tongue and Seasonal Vegetables
Served with a Sichuan-style spicy sauce.
Tender beef tongue, slowly simmered to perfection, is paired with seasonal vegetables in this comforting pot-au-feu.
・Final Dish
Napa Cabbage and Steamed Chicken Clay Pot Noodle Soup
Tender napa cabbage and a rich paitan broth made from long-simmered Jinhua ham, chicken, and pork create a deeply flavorful soup that perfectly coats the curly noodles.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
Lunch
Seasonal Premium Lunch
USD
114.6
Serving period :16 October - 15 January, 2027
・Amuse
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
・Snow Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the natural sweetness and umami of snow crab.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a rich seasonal Shanghai crab sauce.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Napa Cabbage and Steamed Chicken Clay Pot Noodle Soup
Tender napa cabbage, long-simmered Jinhua ham, chicken, and pork create a rich paitan broth that perfectly coats the curly noodles.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
・Snow Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the natural sweetness and umami of snow crab.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a rich seasonal Shanghai crab sauce.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Napa Cabbage and Steamed Chicken Clay Pot Noodle Soup
Tender napa cabbage, long-simmered Jinhua ham, chicken, and pork create a rich paitan broth that perfectly coats the curly noodles.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
Lunch
Dinner
Seasonal Shark Fin Course
USD
137.52
Serving period :16 October - 15 January, 2027
・Amuse
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Snow Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the natural sweetness and umami of snow crab.
・Chinese-Style Garlic Shrimp
Crispy shell-on shrimp and garlic shoots finished with a savory blend of garlic and onion, accented with a touch of spice.
・Clay Pot-Braised Kesennuma Shark Fin and Dried Scallops
Premium blue shark fin from Kesennuma and dried scallops are slowly braised in a rich Cantonese-style soy sauce, bringing together their deep umami flavors.
・Chinese-Style Pot-au-Feu of Beef Tongue and Seasonal Vegetables
Served with a Sichuan-style spicy sauce.
Tender beef tongue, slowly simmered to perfection, is paired with seasonal vegetables in this comforting pot-au-feu.
・Final Dish
Napa Cabbage and Steamed Chicken Clay Pot Noodle Soup
Tender napa cabbage and a rich paitan broth made from long-simmered Jinhua ham, chicken, and pork create a deeply flavorful soup that perfectly coats the curly noodles.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Snow Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the natural sweetness and umami of snow crab.
・Chinese-Style Garlic Shrimp
Crispy shell-on shrimp and garlic shoots finished with a savory blend of garlic and onion, accented with a touch of spice.
・Clay Pot-Braised Kesennuma Shark Fin and Dried Scallops
Premium blue shark fin from Kesennuma and dried scallops are slowly braised in a rich Cantonese-style soy sauce, bringing together their deep umami flavors.
・Chinese-Style Pot-au-Feu of Beef Tongue and Seasonal Vegetables
Served with a Sichuan-style spicy sauce.
Tender beef tongue, slowly simmered to perfection, is paired with seasonal vegetables in this comforting pot-au-feu.
・Final Dish
Napa Cabbage and Steamed Chicken Clay Pot Noodle Soup
Tender napa cabbage and a rich paitan broth made from long-simmered Jinhua ham, chicken, and pork create a deeply flavorful soup that perfectly coats the curly noodles.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
Lunch
Dinner
Shanghai Crab Course (Female Crab)
USD
191.0
Serving period :16 October - 15 January, 2027
・Drunken Shanghai Crab Tasting
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Shanghai Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the rich flavor of Shanghai crab meat, crab miso, and roe.
・Steamed Whole Female Shanghai Crab
Carefully steamed and served in its shell.
This seasonal delicacy highlights the rich flavor of female crab roe, complemented by the savory taste of crab meat and the sweetness of crab miso.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a luxurious Shanghai crab sauce.
The contrast between the crisp exterior and the delicate strands of shark fin creates a truly memorable experience.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Shanghai Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the rich flavor of Shanghai crab meat, crab miso, and roe.
・Steamed Whole Female Shanghai Crab
Carefully steamed and served in its shell.
This seasonal delicacy highlights the rich flavor of female crab roe, complemented by the savory taste of crab meat and the sweetness of crab miso.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a luxurious Shanghai crab sauce.
The contrast between the crisp exterior and the delicate strands of shark fin creates a truly memorable experience.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
Lunch
Dinner
Shanghai Crab Course (Male Crab)
USD
206.28
Serving period :16 October - 15 January, 2027
・Drunken Shanghai Crab Tasting
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Shanghai Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the rich flavor of Shanghai crab meat, crab miso, and roe.
・Steamed Whole Male Shanghai Crab
Carefully steamed and served in its shell.
This seasonal delicacy features rich crab meat and creamy milt, offering a deeply satisfying and luxurious flavor.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a luxurious Shanghai crab sauce.
The contrast between the crisp exterior and the delicate strands of shark fin creates a truly memorable experience.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Shanghai Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the rich flavor of Shanghai crab meat, crab miso, and roe.
・Steamed Whole Male Shanghai Crab
Carefully steamed and served in its shell.
This seasonal delicacy features rich crab meat and creamy milt, offering a deeply satisfying and luxurious flavor.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a luxurious Shanghai crab sauce.
The contrast between the crisp exterior and the delicate strands of shark fin creates a truly memorable experience.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
Lunch
Dinner
W Shanghai Crab Tasting Course
USD
252.12
Serving period :16 October - 15 January, 2027
・Drunken Shanghai Crab Tasting
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Shanghai Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the rich flavor of Shanghai crab meat, crab miso, and roe.
・Steamed Whole Shanghai Crab Tasting
One male and one female Shanghai crab, carefully steamed and served in their shells.
The male offers an indulgent combination of rich crab meat and creamy milt, while the female presents a luxurious harmony of crab meat, roe, and rich crab miso.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a luxurious Shanghai crab sauce.
The contrast between the crisp exterior and the delicate strands of shark fin creates a truly memorable experience.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Shanghai Crab Chawanmushi Soup
A delicate chawanmushi soup infused with the rich flavor of Shanghai crab meat, crab miso, and roe.
・Steamed Whole Shanghai Crab Tasting
One male and one female Shanghai crab, carefully steamed and served in their shells.
The male offers an indulgent combination of rich crab meat and creamy milt, while the female presents a luxurious harmony of crab meat, roe, and rich crab miso.
・Kesennuma Shark Fin Steak with Shanghai Crab Sauce
Crispy on the outside and delicately tender within, this shark fin steak is finished with a luxurious Shanghai crab sauce.
The contrast between the crisp exterior and the delicate strands of shark fin creates a truly memorable experience.
・Two Expressions of Yamagata Wagyu Beef
A tasting plate showcasing two preparations designed to highlight the deep umami of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
Lunch
Dinner
Buddha Jumps Over the Wall and Abalone Course
USD
267.4
Serving period :16 October - 15 January, 2027
・Amuse
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Buddha Jumps Over the Wall
A luxurious soup featuring dried abalone, premium Yoshikiri shark fin from Kesennuma, and 15 carefully selected delicacies from the mountains and sea.
A renowned Hong Kong specialty, slowly steamed to extract its deep and complex flavors.
・Cantonese-Style Braised Ezo Abalone with Seaweed Sauce
Tender Ezo abalone gently braised in soy sauce and complemented by the rich aroma of seaweed.
A dish that showcases the remarkable flavor of the "black jewel of the sea."
・Braised Ezo Abalone and Shark Fin in Oyster Sauce
Featuring collagen-rich shark fin with its signature gelatinous texture.
The unique combination of delicate shark fin and Ezo abalone creates an exceptionally luxurious dish.
・Charcoal-Grilled Yamagata Wagyu Fillet
Served with Balsamic Sauce.
Expertly grilled to seal in the meat's natural juices and umami.
Fine marbling, fragrant fat, and sweet lean meat come together in a refined expression of Yamagata Wagyu.
・Final Dish
Garlic Fried Rice with Abalone and Garlic Shoots
The rich flavor of abalone and the aroma of garlic create a deeply satisfying finish.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
A Bite of Truffle Roast Beef with Yuzu Kosho
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Buddha Jumps Over the Wall
A luxurious soup featuring dried abalone, premium Yoshikiri shark fin from Kesennuma, and 15 carefully selected delicacies from the mountains and sea.
A renowned Hong Kong specialty, slowly steamed to extract its deep and complex flavors.
・Cantonese-Style Braised Ezo Abalone with Seaweed Sauce
Tender Ezo abalone gently braised in soy sauce and complemented by the rich aroma of seaweed.
A dish that showcases the remarkable flavor of the "black jewel of the sea."
・Braised Ezo Abalone and Shark Fin in Oyster Sauce
Featuring collagen-rich shark fin with its signature gelatinous texture.
The unique combination of delicate shark fin and Ezo abalone creates an exceptionally luxurious dish.
・Charcoal-Grilled Yamagata Wagyu Fillet
Served with Balsamic Sauce.
Expertly grilled to seal in the meat's natural juices and umami.
Fine marbling, fragrant fat, and sweet lean meat come together in a refined expression of Yamagata Wagyu.
・Final Dish
Garlic Fried Rice with Abalone and Garlic Shoots
The rich flavor of abalone and the aroma of garlic create a deeply satisfying finish.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
Lunch
Dinner
Shanghai Crab × Buddha Jumps Over the Wall
USD
305.6
Serving period :16 October - 15 January, 2027
・Drunken Shanghai Crab Tasting
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Buddha Jumps Over the Wall
A luxurious soup featuring 15 carefully selected delicacies from the mountains and sea.
A renowned Hong Kong specialty, slowly steamed to extract its deep and complex flavors.
・Steamed Whole Shanghai Crab Tasting
One male and one female Shanghai crab, carefully steamed and served in their shells.
The male offers an indulgent combination of rich crab meat and creamy milt, while the female presents a luxurious harmony of crab meat, roe, and rich crab miso.
・Braised Kesennuma Shark Fin and Shanghai Crab
Premium shark fin delicately simmered with the rich meat and crab miso of Shanghai crab.
A luxurious dish where the essence of Shanghai crab and the bounty of the sea come together in perfect harmony.
・Charcoal-Grilled Yamagata Wagyu Fillet
Served with Balsamic Sauce.
Expertly grilled to seal in the meat's natural juices and umami.
Fine marbling, fragrant fat, and sweet lean meat come together in a refined expression of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Buddha Jumps Over the Wall
A luxurious soup featuring 15 carefully selected delicacies from the mountains and sea.
A renowned Hong Kong specialty, slowly steamed to extract its deep and complex flavors.
・Steamed Whole Shanghai Crab Tasting
One male and one female Shanghai crab, carefully steamed and served in their shells.
The male offers an indulgent combination of rich crab meat and creamy milt, while the female presents a luxurious harmony of crab meat, roe, and rich crab miso.
・Braised Kesennuma Shark Fin and Shanghai Crab
Premium shark fin delicately simmered with the rich meat and crab miso of Shanghai crab.
A luxurious dish where the essence of Shanghai crab and the bounty of the sea come together in perfect harmony.
・Charcoal-Grilled Yamagata Wagyu Fillet
Served with Balsamic Sauce.
Expertly grilled to seal in the meat's natural juices and umami.
Fine marbling, fragrant fat, and sweet lean meat come together in a refined expression of Yamagata Wagyu.
・Final Dish
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
Lunch
Dinner
Xinhua's Ultimate Course
USD
382.0
Serving period :16 October - 15 January, 2027
・Amuse
A Delightful Beginning to the Meal
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Buddha Jumps Over the Wall
A luxurious soup featuring the prized collagen-rich empera of soft-shelled turtle, rare basking shark, and 28 carefully selected dried delicacies.
・Braised Dried Abalone in Oyster Sauce
A prized dried abalone slowly braised in a rich oyster sauce.
・Braised Shark Fin and Shanghai Crab
Premium shark fin and seasonal Shanghai crab delicately braised to bring out their exceptional flavors.
・Charcoal-Grilled Yamagata Wagyu Chateaubriand
Served with Balsamic Sauce.
A carefully selected cut of Yamagata Wagyu Chateaubriand grilled over charcoal to highlight its natural richness and tenderness.
・Final Dish
Garlic Fried Rice with Abalone and Garlic Shoots
・Seasonal Dessert
Today's Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
A Delightful Beginning to the Meal
・Chef's Signature Appetizer
"Floral Colors"
The chef's signature creation, showcasing the finest seasonal ingredients in a vibrant presentation.
・Buddha Jumps Over the Wall
A luxurious soup featuring the prized collagen-rich empera of soft-shelled turtle, rare basking shark, and 28 carefully selected dried delicacies.
・Braised Dried Abalone in Oyster Sauce
A prized dried abalone slowly braised in a rich oyster sauce.
・Braised Shark Fin and Shanghai Crab
Premium shark fin and seasonal Shanghai crab delicately braised to bring out their exceptional flavors.
・Charcoal-Grilled Yamagata Wagyu Chateaubriand
Served with Balsamic Sauce.
A carefully selected cut of Yamagata Wagyu Chateaubriand grilled over charcoal to highlight its natural richness and tenderness.
・Final Dish
Garlic Fried Rice with Abalone and Garlic Shoots
・Seasonal Dessert
Today's Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
Lunch
Dinner
Xinhua's Ultimate × Shanghai Crab
USD
435.48
Serving period :16 October - 15 January, 2027
・Drunken Shanghai Crab Tasting
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Buddha Jumps Over the Wall
A luxurious soup featuring China's Four Treasures of the Sea—fish maw, dried abalone, shark fin, and sea cucumber—along with the prized collagen-rich empera of soft-shelled turtle and 28 carefully selected dried delicacies.
A renowned Hong Kong specialty, slowly steamed to extract its deep and complex flavors.
・Cantonese-Style Braised Dried Abalone in Oyster Sauce
A prized dried abalone slowly braised in a rich oyster sauce.
Its concentrated flavor reveals layers of aroma, sweetness, and umami with every bite, showcasing the artistry of premium dried ingredients in Chinese cuisine.
・Braised Kesennuma Shark Fin and Shanghai Crab
Premium shark fin delicately simmered with the rich meat and crab miso of Shanghai crab.
A luxurious dish where the essence of Shanghai crab and the bounty of the sea come together in perfect harmony.
・Steamed Whole Shanghai Crab Tasting
One male and one female Shanghai crab, carefully steamed and served in their shells.
The male offers rich crab meat and creamy milt, while the female presents a luxurious harmony of crab meat, roe, and rich crab miso.
・Final Dish Choice
Abalone and Garlic Shoot Fried Rice
The rich umami of abalone and the aroma of garlic create a deeply satisfying finish.
or
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
A comparison of two styles of drunken Shanghai crab, marinated in Shaoxing wine and brandy.
・Chef's Signature Appetizer
"Floral Colors"
・Buddha Jumps Over the Wall
A luxurious soup featuring China's Four Treasures of the Sea—fish maw, dried abalone, shark fin, and sea cucumber—along with the prized collagen-rich empera of soft-shelled turtle and 28 carefully selected dried delicacies.
A renowned Hong Kong specialty, slowly steamed to extract its deep and complex flavors.
・Cantonese-Style Braised Dried Abalone in Oyster Sauce
A prized dried abalone slowly braised in a rich oyster sauce.
Its concentrated flavor reveals layers of aroma, sweetness, and umami with every bite, showcasing the artistry of premium dried ingredients in Chinese cuisine.
・Braised Kesennuma Shark Fin and Shanghai Crab
Premium shark fin delicately simmered with the rich meat and crab miso of Shanghai crab.
A luxurious dish where the essence of Shanghai crab and the bounty of the sea come together in perfect harmony.
・Steamed Whole Shanghai Crab Tasting
One male and one female Shanghai crab, carefully steamed and served in their shells.
The male offers rich crab meat and creamy milt, while the female presents a luxurious harmony of crab meat, roe, and rich crab miso.
・Final Dish Choice
Abalone and Garlic Shoot Fried Rice
The rich umami of abalone and the aroma of garlic create a deeply satisfying finish.
or
Seafood and Shanghai Crab Crispy Rice
A fragrant combination of seafood and Shanghai crab, delivering layers of rich umami in every bite.
・Seasonal Dessert
Seasonal Dessert
・Chinese Fine Tea and Petit Fours
Today's Tea and Petit Fours
○ Xinhua's drunken Shanghai crab is served with the meat, roe, and crab miso separated, allowing guests to enjoy it easily with chopsticks.
○ The steamed Shanghai crab is served with the shoulder and leg meat carefully removed and arranged in the shell together with the roe, crab miso, and milt for ease of enjoyment.
* Tax and service charge included.
* For course reservations, the course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
* Please note that the price may vary depending on seasonal ingredients.
Features
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Available
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5,000 JPY/bottle (tax and servise charges are not including)
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Reservation Notes
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Price Range:
Lunch: USD 76.4 - USD 435.48
Dinner: USD 137.52 - USD 435.48 -
Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance.
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Arrival time:
Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.
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Dress Code:
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
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Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
Please let us know the number of seats required for head and foot of the table in advance.
Information
| Total Seats | 18 Sests |
|---|---|
| Operation hours | Lunch : 12:00 PM - 03:00 PM Dinner : 05:30 PM - 10:30 PM |
| Regular holiday | New Year Holidays , Irregular holidays *The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash, Credit card available |
| Smoking | Not Allowed |
| Address |
9-5-26 PALENOGIZAKA1F, Akasaka , Minato Ku, Tokyo
東京都港区赤坂9-5-26 パレ乃木坂1F
|
| Nearest station |
Nogizaka Station , Roppongi Station
|
| Directions from station |
1 minute walk from Nogizaka Station
9 minutes walk from Roppongi Station |
