Chinese Spring Dishes with Colorful Seasonal Ingredients

This spring, the chefs at Chinaroom have created an exquisite lineup of original dishes inspired by seasonal flavors. From Shanghai-style yakisoba with sakura shrimp to deep-fried pork in strawberry sauce, each of these brand-new dishes is crafted from carefully selected seasonal ingredients.

Period

April 7 – May 31, 2025

Lunch 11:30 a.m. – 2:30 p.m. (weekends and holidays until 3:00 p.m.)
Dinner 5:30 p.m. – 8:30 p.m.

Menu / Price (inc. tax / exc. service charge)

Noodle soup, clams, Japanese parsley

JPY 3,080

Steamed sea bream, sakura shrimp, soy sauce

JPY 3,080

Fried rice, crunchy whitebait, mustard greens

JPY 3,080

Shanghai-style yakisoba, sakura shrimp, spring vegetables

JPY 3,080

Chinese-style firefly squid fritters (8 pieces)

JPY 4,180

Wok-fried pork belly, spring cabbage, miso

JPY 4,480

Deep-fried Japanese pork, Zhenjiang vinegar sauce, strawberry sauce

JPY 4,480

* For à la carte items, please place your order at the restaurant.