■Lunch Course Wine Pairing (approximately 8 types) 9,900 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to go with Xinhua's cuisine. Please enjoy to your heart's content the different flavors, unity and unique marriages of each dish. The appetizer specialty [Colors of Flower] is a visually stunning hors d'oeuvre salad with seasonal vegetables, fruit caviar and high-quality seafood. The [Special Meat Dish] is a visually pleasing dish that also brings together the flavors of the ingredients in a harmonious blend, with pork belly with skin stewed until tender like tong poro, with a crisp exterior and juicy interior, served with deep-fried vegetables and crepes to resemble Peking duck.

■Lunch Course Wine Pairing (about 8 types) 9,900 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriages of each dish to your heart's content. The course from August 1st... The appetizer specialty [Colors of Flower] is a visually stunning hors d'oeuvre salad served with seasonal vegetables, fruit caviar, and high-quality seafood. Xinhua's [Shark Fin], which fascinates guests who enjoy the visual and harmonious blend of ingredients, is a superb whole shark fin stew with a melting texture of seasonal somen pumpkin and the melting texture of each and every fiber of the shark fin, combined with a special sauce based on white broth. [Special Meat Dish] is a dish of pork belly with skin stewed until it is as soft as tong poro, with a crispy exterior and juicy interior, and fried vegetables and crepes to create a dish similar to Peking duck.

~~ ... The appetizer specialty, [Flower Colors], is a visually vibrant hors d'oeuvre salad with seasonal vegetables, fruits, caviar and high-quality seafood. A visual treat, and an elegant taste that blends together the colorful seasonal ingredients of the four seasons. Xinhua's [Shark Fin], which captivates guests, is a superb whole stewed shark fin that combines the texture of seasonal somen pumpkin and the melting texture of each and every strand of shark fin with a special soy sauce sauce based on plain water. [Strawberry-stew-style soup noodles] from the chef's hometown, Aomori, is a final soup noodle dish that allows you to lavishly enjoy luxurious ingredients such as sea urchin, abalone, clams and scallops in one bowl. The name "Ichigo-ni" (strawberry stew) was given because when the dish was served in a bowl, the golden sea urchin floating in the milky soup made from abalone extract looked like wild strawberries covered in morning dew. The elegant and stylish name became popular, and today the dish is carefully passed down as an indispensable dish for important celebrations such as weddings. ■Seasonal course wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors carefully selected by sommeliers to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriage of each dish to your heart's content.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The name "Ichigo-ni" (strawberry stew) was given because when the dish was served in a bowl, the golden sea urchin floating in the milky soup made from abalone extract looked like wild strawberries covered in morning dew. The elegant and stylish name became popular, and today it is carefully passed down as an indispensable dish for important celebrations such as weddings. ■Seasonal course Wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors specially selected by sommeliers to match Xinhua's dishes. Please enjoy to your heart's content the different flavors, unity, and unique marriage of each dish.

~~~~~~~~~~~~~~~~~~~~~ Buddha Jumps Over the Wall is an exquisite soup originating from Fujian Province that is said to have been named after a person who tried this soup at a banquet of literati who impromptu recited, "The aroma is so good that even the monks would jump over the wall." Made using dried goods, representative of luxury Chinese ingredients, Buddha Jumps Over the Wall is made with over 15 types of dried goods such as shark fin engawa, Sakata shark angel cheeks, and luxury sea cucumber, making for a luxurious taste. [Ingredients in Buttobi Soup 17] Dried abalone, collagen from the base of the Yoshikiri shark dorsal fin, yak Achilles tendon, sea cucumber and sea cucumber muscle, Kesennuma shark fin, collagen from Sakata shark cheek, dried scallops, whale song, ginseng, amaranth mushroom, dried yam, summer flowers, porcini mushrooms, wolfberries, longan, Date chicken, Asano pork, Jinhua ham, superior soup (the above ingredients are packed into a jar for each person) ■Charcoal-grilled [A5 Yamagata beef fillet] steak ~Seasonal vegetables and Chinese-style sauce~ [Yamagata beef], the top brand of Kuroge Wagyu beef, with fine marbling with a low melting point, fragrant fat, and sweet red meat, can be enjoyed cooked to perfection over charcoal to bring out the finest flavor. ■Wine pairing for this course (about 8 types) 19,800 yen We have prepared pairings of wines and Chinese liquors specially selected by our sommelier to go with Xinhua's high-quality dried sake. Please enjoy to your heart's content the different flavors of each dish, the sense of unity, and the unique marriage.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the ultimate Xinhua course, using over 25 types of high-quality Chinese dried goods that Chef Niyama Shigeharu has collected over time, including dried abalone from Yoshihama, Iwate Prefecture, Yoshikiri shark from Kesennuma, dried sea cucumber, shark collagen, and dried soft-shelled turtle. A full-fledged omakase course using the chef's secret high-quality dried goods that are no longer available, full of collagen! This ultra-luxurious course makes use of Kesennuma shark fin, Buddha Jumps Over the Wall soup made with 29 types of dried goods, Yoshihama's highest quality dried abalone, soft-shelled turtle, and blue shark shark fin! ■ Rare! Premium "Buddha Jumps Over the Wall" Soup with Basking Shark and Soft-shelled Turtle (Superb steamed soup made with 28 kinds of dried foods) Steamed soup of delicacies from the mountains and seas in a jar The finest soup in Chinese cuisine, Buttobi Soup, is made with the four treasures (sea cucumber, shark fin, dried abalone, fish swim bladder) and rare! Basking shark and dried soft-shelled turtle are also plentiful! Rare! Whole braised dried abalone from Yoshihama One of the three great delicacies in China, dried abalone, has a concentrated abalone flavor and taste, and when rehydrated, it has a deeper taste. Among them, the [dried abalone] from Yoshihama, Iwate Prefecture, offers the ultimate flavor. Collagen simmered with the soaking liquid from dried abalone is the ultimate food... ~Specially selected Japanese black beef delivered directly from the source~ ■Charcoal-grilled A5 rank Saga beef sirloin ~Served with Chinese spice sauce~ The glossy sirloin has a melting texture, sweet aroma, and a rich meaty flavor that is not cloying aftertaste. Enjoy the finely marbled meat with a low melting point, fragrant fat, and sweet red meat, grilled to perfection over charcoal to bring out the finest flavors. ■Wine pairings for chef's choice dry goods course (around 8 types) 21,780 yen We have prepared pairings of wines and Chinese liquors specially selected by the sommelier to go with Xinhua's high-quality dry goods. Enjoy the different flavors, unity, and unique marriages of each dish to your heart's content.

(This course is available from October 16th to January 15th) ❶A mouthful of red radish and Jinhua ham bouillon with fried shrimp wontons ❷Special appetizer "Flower of Color" - a marriage of caviar, high-quality seafood and seasonal vegetables ❸Collagen soup made with 8 kinds of mountain and sea delicacies, including "Summer Flowers" and "Angel Cheeks" ❹Wild large shrimp with Cantonese mayonnaise sauce ❺Thinly sliced "Specially selected Wagyu beef loin" steak with chili peppers ❻Dan Dan Noodles with Sichuan peppercorns ❼Seasonal dessert and petit fours

(This course is available from October 16th to January 15th) ❶A mouthful of red radish and Jinhua ham bouillon with fried shrimp wontons ❷Special appetizer "Flower of Color" - a marriage of caviar, high-quality seafood and seasonal vegetables ❸Shanghai crab chawanmushi soup served in an orange bowl ❹A small pot of Kesennuma-produced Yoshikiri shark fin and fall vegetables in plain broth ❺Thinly sliced "specially selected Wagyu beef loin" steak, served with chili peppers ❻Szechuan dandan noodles with Sichuan peppercorns ❼Seasonal dessert and petit fours

(This course is available from October 16th to January 15th) ❶Drunken Shanghai Crab ❷"Flower Colors" appetizer ❸"Shanghai Crab" Chawanmushi soup in an orange bowl ❹Whole steamed female Shanghai crab stuffed in the shell ❺Whole grilled Kesennuma shark fin steak with Shanghai crab sauce ❻Fried special Wagyu beef loin with ginger ❼Hot Xinhua style mapo tofu and Sichuan specialty scorched rice served in a clay pot ❽Seasonal dessert ❾Petit fours [Shanghai Crab Pairing Course (9 or more drinks) 16,500 yen per person] We also have a separate menu for each dish. Starting with champagne, you can enjoy the pairing with your meal along with wine, Shaoxing wine, and other alcoholic drinks from around the world. ~ Pairings for a Shanghai crab course from one year ~ ・A champagne toast before starting the meal ・A Northern Italian wine to go with the Shanghai crab marinated in Shaoxing wine ・A white wine with a well-balanced color scheme for the appetizers ・A delicious French wine for the bisque ・A low-tannin red wine or a rich white wine for the shark fin steak ・A mellow-flavored wine for steamed Shanghai crab ・A red wine to bring out the flavor of meat dishes ・Shaoxing wine or Japanese sake, unique to China, to accompany the meal ・A delicious dessert

Course contents (This course is available from October 16th to January 15th) ❶A mouthful of red radish and Jinhua ham bouillon with fried shrimp wontons ❷Appetizer speciality "Flower of Color" - a marriage of caviar, high-quality seafood and seasonal vegetables ❸Collagen soup made with 8 kinds of mountain and sea delicacies, including [Summer flowers] and [Angel cheeks] ❹[Natural large shrimp] in Cantonese-style mayonnaise sauce ❺Plain soup made with [Yoshikiri shark fin] from Kesennuma and [Autumn vegetables] ❻Thinly sliced steak of [Specially selected Wagyu beef loin], prepared with chinjao loin ❼Hot in a clay pot: Xinhua-style mapo tofu and Sichuan specialty scorched rice ❽Seasonal dessert and petit fours ~~ ... Enjoy collagen-rich ingredients such as wild large shrimp, shark fin, jellyfish, Sakata Shark Angel Cheeks, beef Achilles tendon, beef, pork, and chicken! This collagen course embodies the idea that food is medicine, which is good for your skin and health. Chinese gourmet collagen will energize you from the inside even in the dry season! The appetizer specialty [Colors of Flower] is a visually stunning seafood salad with seasonal vegetables, fruit caviar, Hanasaki jellyfish, and other high-quality seafood. Xinhua's [Shark Fin] attracts guests who enjoy the visual and the taste of the ingredients blended together. It is served in a hot pot with chicken white soup and seasonal vegetables. The shark fin has a creamy texture and is full of collagen, which is said to have skin-beautifying effects! The white soup increases collagen even more! The delicious taste of Oyama chicken and the taste of seasonal vegetables combine to create a blissful hot pot. [Special meat dish] Special Wagyu beef loin steak with ginger and peppers. The tender and fragrant thin slices of loin meat are quickly grilled over high heat to lock in the flavor, and the tender and fragrant steak meat and crisp vegetables are served with ginger and peppers. Seasonal course wine pairing (about 8 types) 15,730 yen We have prepared pairings of wines and Chinese liquors carefully selected by our sommelier to match Xinhua's dishes. Please enjoy the different flavors, unity, and unique marriage of each dish to your heart's content.

(This course is available from October 16th to January 15th) ❶A mouthful of red radish and Jinhua ham bouillon with fried shrimp wontons ❷Appetizer speciality "Flower of Color" a marriage of caviar, high-quality seafood and seasonal vegetables ❸Buddha Jumps Over the Wall soup: 15 kinds of mountain and sea delicacies in Chinese cuisine Taiwan's finest steamed soup in a jar ❹Fresh live Ezo abalone stewed in Cantonese oyster sauce ❺Collagen hot pot with Kesennuma shark fin, Daisen chicken and Japanese parsley ❻Charcoal-grilled glossy Saga beef A5 sirloin with matsutake mushroom and truffle champignon sauce ❼Peppered in a clay pot Xinhua-style mapo tofu and Sichuan specialty scorched rice 2. Seasonal dessert & tifoo ~~~~~~~~~~~~~~~~~~~~~ Buddha Jumps Over the Wall is a Taiwanese specialty originating from Fujian Province that is said to have been named after a man who tried this soup at a banquet of literary figures impromptu recitation that "the aroma is so good that even the monks would jump over the wall." It is an exquisite soup full of collagen. Using dried goods that are representative of high-end Chinese ingredients, Buddha Jumps Over the Wall is made with over 15 types of dried goods such as shark fin engawa, Sakata shark angel cheeks, and high-quality sea cucumber, resulting in a luxurious taste. [Ingredients for Buttobi Soup 17] Dried abalone, collagen from the base of Yoshikiri shark dorsal fin, yak Achilles tendon, sea cucumber and sea cucumber muscle, Kesennuma shark fin, collagen from Sakata shark cheek, dried scallop, whale song, Korean ginseng, amaranth mushroom, dried yam, summer flowers, porcini mushroom, wolfberry, longan, Date chicken, Asano pork, Jinhua ham, superior soup (the above ingredients are prepared in a jar for each person)

(This course is available from October 16th to January 15th) ❶ Amuse-bouche "A Bite of Delight" ❷ Appetizer Specialty "Colors of Flowers" A marriage of caviar, high-quality seafood and seasonal vegetables ❸ A soup of 29 kinds of rare dried goods including the four great sea flavors of China [Four Treasures (fish swim bladder, dried abalone, shark fin, sea cucumber)] and [Soft-shelled turtle emperor] [Buddha Jumps Over the Wall] A Chinese dish of mountain and sea delicacies, the highest quality Taiwanese specialty steamed soup in a jar ❹ Kesennuma [Shark fin tail fin] and Hokkaido [Sea urchin] braised in a superior broth ❺ The world's best aged dried abalone from Yoshihama, Iwate Prefecture and a rare and special dried goods [The legendary Basking Shark Collagen] that is difficult to obtain Braised whole abalone with soy sauce in abalone broth ❻ Glossy grilled Saga beef A5 sirloin ❼ piping hot in a clay pot Xinhua-style mapo tofu and Sichuan specialty scorched rice ❽ Seasonal dessert ❾ Petit fours ~~ ... This is an ultra-luxurious course that makes use of shark fin from Kesennuma, Buddha Jumps Over the Wall soup made with 29 kinds of dried goods, the highest quality dried abalone from Yoshihama, soft-shelled turtle, shark fin, and more! ■ A soup of 29 kinds of rare dried goods, including the four great Chinese sea delicacies [Four Treasures (fish swim bladder, dried abalone, shark fin, sea cucumber)] and [Soft-shelled turtle empera] [Buddha Jumps Over the Wall] A famous dish from Fujian, a steamed soup of mountain and sea delicacies in a jar The finest soup in Chinese cuisine, Bottego Soup, is full of high-quality dried goods such as the four treasures (sea cucumber, shark fin, dried abalone, fish swim bladder) as well as rare dried soft-shelled turtle ■ Yoshihama [Dried Abalone] and [Illusionary Collagen Basking Shark] Whole Braised Dried Abalone, one of the three great Chinese delicacies, has a concentrated abalone flavor and taste, and when rehydrated, it has a deeper taste. In particular, the [Dried Abalone] from Yoshihama, Iwate Prefecture, offers the exquisite flavor that cannot be tasted with live abalone. The hard-to-obtain [mythical basking shark collagen] simmered with the soaking water of dried abalone is now the pinnacle of food...

(This course is available from October 16th to January 15th) ❶Drunken Shanghai Crab ❷"Flower Colors" appetizer ❸"Shanghai Crab" Chawanmushi soup in an orange bowl ❹Steamed male Shanghai crab stuffed in shell ❺Grilled Kesennuma shark fin steak with Shanghai crab sauce ❻Fried special Wagyu beef loin with ginger and peppers ❼Hot in a clay pot Xinhua-style mapo tofu and Sichuan specialty scorched rice ❽Seasonal dessert ❾Petit fours [Shanghai Crab Pairing Course (9 or more) 16,500 yen per person] We also have a selection of dishes for each dish. Starting with champagne, you can enjoy the pairing with your meal along with wine, Shaoxing wine, and other alcoholic drinks from around the world. ~ Pairings for a certain year's Shanghai crab course ~ ・Champagne toast before starting the meal ・Northern Italian wine to go with Shanghai crab marinated in Shaoxing wine ・White wine with a consideration for the overall balance of the appetizers ・French wine full of flavor for the bisque ・Red wine with low tannins or rich white wine for shark fin steak ・Wine with mellow flavor for steamed Shanghai crab ・Red wine to bring out the flavor of meat dishes ・Shaoxing wine or Japanese sake unique to China for the meal ・Dessert is a delight

(This course is available from October 16th to January 15th) ❶Drunken Shanghai Crab ❷Appetizer "Colors of Flowers" ❸Chawanmushi soup with "Shanghai Crab" in an orange bowl ❹Steamed live Shanghai crab "double" (male and female) in their shells, steamed in a bamboo steamer ❺Grilled Kesennuma shark fin steak with Shanghai crab sauce ❻Fried special Wagyu beef loin with ginger and peppers ❼Hot in a clay pot Xinhua-style mapo tofu and Sichuan specialty scorched rice ❽Seasonal dessert ❾Petit fours [Shanghai Crab Pairing Course (9 or more drinks) 16,500 yen per person] We also have a special menu for each dish. Starting with champagne, you can enjoy the pairing with your meal along with wine, Shaoxing wine, and other alcoholic drinks from around the world. ~ Pairings for a certain year's Shanghai crab course ~ ・Champagne toast before starting the meal ・Northern Italian wine to go with Shanghai crab marinated in Shaoxing wine ・White wine with a consideration for the overall balance of the appetizers ・French wine full of flavor for the bisque ・Red wine with low tannins or rich white wine for shark fin steak ・Wine with mellow flavor for steamed Shanghai crab ・Red wine to bring out the flavor of meat dishes ・Shaoxing wine or Japanese sake unique to China for the meal ・Dessert is a delight

(This course is available from October 16th to January 15th) ❶Drunken Shanghai Crab ❷"Colors of Flowers" Appetizer ❸Blow-out Soup [Buddha Jumps Over the Wall] Chinese cuisine featuring delicacies from the mountains and the sea The finest steamed soup in a jar ❹"Double" live Shanghai crab, steamed whole (male and female), one each in their shells, steamed in a bamboo steamer ❺Shark fin served in a small pot with Xinhua-style white soup ❻Specially selected Japanese Black Beef [Saga Beef A5 Sirloin] Charbroiled ❼Hot in a clay pot Xinhua-style mapo tofu and Sichuan specialty scorched rice ❽Seasonal dessert ❾Petits Fours ~~ ... Steamed soup of mountain and sea delicacies in a jar The finest soup in Chinese cuisine, Buttobi Soup, is packed with high-quality dried goods such as the four treasures (sea cucumber, shark fin, dried abalone, fish swim bladder), shark fin fin, and Chinese mushrooms. *List of soup ingredients (subject to change depending on the season) Beef Achilles tendon, dried abalone, sea cucumber, fish lips, longan, Sakata shark, angel cheeks, sea cucumber muscle, Date chicken, Asano pork, dried scallop, sheep liver mushroom, porcini mushroom, summer flowers, kinugasa mushroom, Jinhua ham, shark fin, deer ear mushroom, wolfberry, etc. ~ Shanghai crab speciality ~ ■ Live Shanghai crab "double" steamed whole "Male & Female" one each in the shell steamed in a steamer - plenty of milt and crab meat! Sticky and rich male crab, a delicious trio of crab meat, crab roe and eggs! Packed with flavor - Small hot pot of shark fin and tail fin - Small hot pot of Kesennuma shark fin in plain broth - Collagen hot pot with seasonal vegetables and plain broth soup - Shark fin has a creamy texture and is packed with collagen, which is said to have skin-beautifying effects! The plain broth soup will boost your collagen even more! The texture of Kinugasa mushrooms and the flavor of seasonal vegetables combine to create a blissful hot pot. - Specially selected Japanese black beef - Glossy Saga beef A5 sirloin, charcoal-grilled [grilled to lock in the flavor and juices] The sirloin has a melting texture, sweet aroma, and a rich meaty flavor that is not cloying aftertaste. Enjoy the finely marbled meat with a low melting point, fragrant fat, and sweet red meat, grilled to bring out the finest flavor, cooked to perfection over charcoal.

Course contents 1. Drunken Shanghai crab 2. Appetizer speciality "Colors of Flowers" A marriage of caviar, high-quality seafood and seasonal vegetables 3. A soup of 29 kinds of rare dried goods including the four great Chinese sea flavors [Four Treasures (fish swim bladder, dried abalone, shark fin, sea cucumber)] and [Soft-shelled turtle empera] [Buddha Jumps Over the Wall] A Chinese dish of mountain and sea delicacies The highest quality Taiwanese specialty steamed soup in a jar 4. Kesennuma [Shark fin tail fin] and Hokkaido [Sea urchin] stewed in superior broth 5. The highest grade [World's best aged dried abalone] from Yoshihama, Iwate Prefecture and the rare and special high-quality dried goods [The legendary basking shark collagen] stewed in abalone broth soy sauce 6. Live Shanghai crab "double" steamed whole "male and female" one each in their shells steamed in a steamer 7. Served piping hot in a clay pot Xinhua-style mapo tofu and Sichuan specialty scorched rice ❽ Seasonal desserts and petit fours ~ ... ■ A soup of 29 kinds of rare dried goods, including the four great Chinese sea delicacies [Four Treasures (fish swim bladder, dried abalone, shark fin, sea cucumber)] and [Soft-shelled turtle empera] [Buddha Jumps Over the Wall] A famous dish from Fujian, a steamed soup of mountain and sea delicacies in a jar The finest soup in Chinese cuisine, Bottego Soup, is full of high-quality dried goods such as the four treasures (sea cucumber, shark fin, dried abalone, fish swim bladder) as well as rare dried soft-shelled turtle ■ Yoshihama [Dried Abalone] and [Illusionary Collagen Basking Shark] Whole Braised Dried Abalone, one of the three great Chinese delicacies, has a concentrated abalone flavor and taste, and when rehydrated, it has a deeper taste. In particular, the [Dried Abalone] from Yoshihama, Iwate Prefecture, offers the exquisite flavor that cannot be tasted with live abalone. The hard-to-obtain [mythical basking shark collagen] simmered with the soaking water of dried abalone is now the pinnacle of food...