1 Dinner Course SHOUKAKOU 1 Person 12,500 Seasonal six 'chill and grill' appretizers. Sautéed Sakhalin surf clams, scallops and vegetables, yuzu flavor. Steamed Shàngtāng soup with swallow's nest. Karin's signature Peking duck combination. Whole abalone, matsutake mushroom and daikoku shimeji mushrooms in homemade oyster sauce. Sautéed Wagyu beef and lotus roots with XO mustard sauce. Fried rice with Shanghai crab and lettuce. Mango pudding with fresh fruit.
2 Dinner Course KOUGA Chinese regional food fair Spicy 1 Person 15,000 Assorted specialty appetizers from different Chinese regions. Steamed soup with Chinese soft-shelled turtle and white jelly fungus. (Shanghai) Big cut of Peking duck and sautéed duck with lettuce. (Peking) Japanese brand beef with stewed spicy tofu and vegetables in Chinese clay pot. (Sichuan) Stewed Japanese rock lobster and E-Fu noodle with Shàngtāng soup, truffle flavor. (Cantonese) 焗 Four kinds of mini desserts. Additional menu with special prices Tinnen 8 y.o. (180ml) 2,000 Koetu-Kame-Dashi 10 y.o. (180ml) 2,500 Coffee / Tea Chinese tea (pot)
3 Dinner Course CHOUKOU 1 Person 17,000 Chef's selection of 'long life' appetizers. Sautéed luxury star grouper, matsutake mushrooms and yellow leeks with salt, served with Chinese style fritter. Big cut of Peking duck in homemade steamed bun. Steamed Shàngtāng soup with swallow's nest and kinugasa mushroom. Japanese rock lobster steamed lotus leaf, minced shrimps with lotus roots and steamed shrimp dumpling. Stewed Japanese dried abalone from Yoshihama, Iwate with homemade oyster sauce, flavor of truffle. Fried rice with Shanghai crab and lettuce. Apple compote with seasonal fruit.
4 Dinner Course KARIN 1 Person 25,000 Karin's special daily 'warm and chill' appetizer. Daily selection of sautéed seafood with autumn vegetables, sheet of dried sardines. Cantonese and Peking duck, autumn combination. Steamed star grouper, Jinhua ham and matsutake mushroom with fish sauce. Chinese style Wagyu tenderloin steak (please ask your server for your choice of flavor.) 'Chinese Imperial Cuisine' Stewed noble Japanese dried abalone from Yoshihama, Iwate with cod fish maw. Signature slow-steamed soup with Chinese luxury delicacies in Chinese pot. Today's swallow's nest dessert.
5 Dinner Course TOUKOU 1 Person 9,000 Karin's original five appetizers with Chilled Kaori chicken, roast pork fillet and jellyfish. Salt-sautéed wild jumbo prawn, cuttlefish and seasonal vegetables. Shàngtāng thick soup with dried scallops, three kinds of mushrooms and Cornish jack fish fin. Two kinds of market fish, autumn combination. Abalone, stewed pork and fua wheat gluten in oyster sauce served with warm vegetables. Snow crab meat and deep-fried tofu with Shàngtāng soup in Chinese clay pot. Fried rice with ground Wagyu beef and lettuce. Homemade almond milk jelly with fresh fruit. Additional menu with special prices Tinnen 8 y.o. (180ml) 2,000 Koetu-Kame-Dashi 10 y.o. (180ml) 2,500 Coffee / Tea Chinese tea (pot)
6 Dinner - a la carte Chef Okubo's Creations 1, Japanese swimming crab marinated in luxury Shaoxing Chinese wine. Half 2,800 2, Homemade steamed pork in broth dumplings with Shanghai crab. 1 piece 350 3, Sautéed wild prawn, Hokkai scallop, matsutake mushroom and ginkgo with salt. Serves 1 to 2 3,800 4, Steamed Sangenton pork, long eggplant and bean starch vermicelli. Serves 1 to 2 2,400 5, Fried rice with Shanghai crab, snow crab and lettuce. Per person 2,200
7 Dinner - a la carte From Our Sea-water Tank Lobster Steamed Clay pot Sautéed Fried with our mix-spices 400g 8,000 Additional 100g 2, g Prawns Shabushabu style 1piece 600 Spiced salt 1piece 600 Shaoxing wine flavor 6pieces 6,000 Geoduck clams Shabushabu style Sautéed 300g 1,300 Additional 100g g Abalone Shabushabu style Sautéed Steamed 300g 11,400 Additional 100g 4, g Today's catch - steamed Please allow 30 minutes for the preparation. 300g 3,000 Additional 100g 1, g Chef's Recommended Seafood Alfonsino Fillet 1,000 Coral grouper Fillet 1,600 Hong Kong style Garlic steamed Sautéed Clay pot
8 Dinner - a la carte Chef Okubo's recommendation Spicy Appetizers 1 Chilled kaori chicken with your choice of sauce : leeks, sesame or soy 2,700 2 Australian abalone 5,400 3 Superior Roshu jellyfish 5,100 4 Taiwanese century eggs, homemade sweet and sour ginger 1,700 5 Cucumbers, Chinese cabbage, hot and sour pickled radish and chili 1,900 6 Thinly sliced herb pork, garlic sauce 2,300 Roasted Meats 7 Cantonese roast Mochibuta pork fillet 2,850 8 Roast skin-on duck, two sauces 3,700 9 Cantonese roast Japanese seiryu chicken 2, Our mixed spice sausages 2, Roast pork neck 2, Roast herb pork ribs 2, Peking duck with steamed homemade bun 2 pieces 2, Chef's seven appetizer combination 1 person 2,800 For menu No1 to 5, 7 to 12 half portion is available with additional 70% of the menu price. 查
9 Dinner - a la carte Chef Okubo's recommendation Spicy Abalone & Sea Cucumber Stewed dried abalone from Yoshihama region Stewed abalone with your choice of : oyster sauce or cream sauce 蠔 奶 1 piece 16,000 5, Stewed abalone and sea cucumber 5, Sea cucumber stewed with shiitake mushrooms, bamboo shoot and soy 炆 5,800 Bird's Nest 1 person 19 Steamed in superior soup 5, Thick soup with crab meat 燴 4, Thick soup with crab roe 燴 4, Thick soup with egg white 燴 4, Sautéed with egg white cream 奶 6,500 For menu No16 to 18 half portion is available with additional 70% of the menu price. 查
10 Dinner - a la carte Seafood 24 Sautéed scallops and market vegetables Chef Okubo's recommendation Spicy 4, Sautéed prawns and seasonal vegetables 4, Shrimps wok-fried in chili sauce 3, Seafood and vegetables in spicy garlic 2, Boiled cuttlefish with fish sauce 3, Sautéed cuttlefish and seasonal vegetables 3, Snow crab sautéed with leeks and ginger 焗 3, King crab sautéed with XO sauce 焗 4, Deep-fried king crab claw 1 piece 1,500 For menu No24 to 31 half portion is available with additional 70% of the menu price. 查
11 Dinner - a la carte Meat 33 Wok-fried diced Wagyu beef tenderloin with black pepper Chef Okubo's recommendation Spicy 4, Wagyu beef and mushrooms sautéed in oyster sauce 蠔 3, Sautéed shredded Wagyu beef, yellow leeks and celery 3, Sautéed shredded Wagyu beef and peppers 3, Cantonese sweet and sour pork 3, Japanese pork and cabbage in spicy miso 3, Minced quail sautéed and wrapped in lettuce leaf 3, Deep-fried Japanese seiryu chicken 2, Sautéed Japanese seiryu chicken, cashew nuts 2, Japanese abe chicken in sweet and sour ginger 2,800 For menu No33 to 42 half portion is available with additional 70% of the menu price. 查
12 Dinner - a la carte Vegetables & Tofu Seasonal vegetables : Please ask your server for today's vegetable selection 43 Stir-fried with Chinese flavored salt 3, Sautéed with garlic 3, Braised with dried scallops 扒 3, Steamed in bamboo basket 3, Tofu braised with crab meat 2, Sichuan home style deep-fried tofu 2, Wok-fried tofu and minced beef in chili sauce 2,500 Braised in Clay Pot 50 Assorted vegetables and dried seafood 煲 煲 3, Spicy market fish and mushrooms 腩 煲 2, Eggplant and minced Japanese pork 煲 2, Yuba soy skin and vegetables 煲 2, Black pork from the Okinawa Islands 煲 3, Prawns Malaysian style 爹 煲 3, Sichuan style market fish in spicy oil 2,800 For menu No43 to 56 half portion is available with additional 70% of the menu price. 查
13 Dinner - a la carte Soups 57 Steamed ocean and mountain delicacies Please allow 30 minutes for the preparation. 1 person 7, Thick soup of abalone and dried sea scallops 1, Sichuan hot and sour chop suey 1, Corn soup with crab meat 1, Pork and Chinese pickles soup 1, Vegetables in Chinese superior broth 1, Egg and green vegetables 900 Chinese Dim Sum 64 Abalone dumpling in steamed superior soup 1 piece 1, Steamed shrimp dumplings 3 pieces Steamed Chinese leeks and shrimp dumplings 3 pieces Steamed pork in broth dumplings 3 pieces Steamed pork and seafood dumplings 3 pieces Pan-Fried Mochibuta pork dumpling 2 pieces Spring roll 2 pieces 700
14 Dinner - a la carte Chef Okubo's recommendation Spicy Rice & Noodles 71 Fujian style chop suey with abalone over fried rice 1 person 2, Seafood fried rice 2, Fried rice with lettuce and crab meat 2, Seafood noodle soup 3, Hot and sour noodle soup 3, Dan Dan noodle soup 2, Shrimp noodle soup 2, Shredded leek and roast pork fillet noodle soup 2, Chop suey noodle soup 2, Chop suey over fried noodle 2, Seasonal vegetables with thick sauce over fried noodle Hong Kong home-style fried rice vermicelli 2,000 1,800 Karin's Recommended Noodles Chinese Shàngtāng noodle soup with two wontons 2,100 Guangdong Noodle soup with kaori chicken steamed with sansho pepper Shanghai Sichuan spicy noodle soup with Wagyu beef and market vegetables Sichuan 2,100 2,900 For menu No71 to 82 half portion is available with additional 70% of the menu price. 查
15 Dinner - a la carte Desserts 83 Almond milk jelly with fresh fruit Chef Okubo's recommendation Spicy 1 piece 1, Mango pudding 1, Fig jelly with fresh fruit 1, Coconut milk with tapioca 1, Mango milk ice cream 1, Sweet soup with rice flour dumplings, your choice of red bean or black sesame flavor 1, Fresh fruit platter 1,900 Karin's original dessert of the season Karin's original dessert with pear and white jelly fungus. 1,200