Hatano Ryota
畑野 亮太 シェフ
He has trained at a hotel in Kyoto and other renowned restaurants such as Osaka Heichinro. His cuisine is based on Cantonese cuisine, but he also specializes in regional Chinese cuisine. He strives to make the most of the ingredients and does not use any artificial seasonings. He is also a qualified wine sommelier and can suggest dishes that go well with drinks.
- Tableware: Possible (number of cards is limited)
- Cookware: Possible
- Seasoning: Possible
- Transportation: train
Please feel free to contact us first.
Menus
Chinese course 8,000 yen (for 2 to 5 people)
Menu
1st Course: Seasonal Amuse-Bouche
- Mini Sesame Dumpling
- Sweet Shrimp with Lemongrass
- Eel and Egg Spring Roll
- Oyster Confit with Oyster Sauce
2nd Course: Tender “Yodare-dori” (Succulent Steamed Chicken with Special Sauce)
3rd Course: Grilled Wagyu “Yaki-Shabu” with Chive and Mint Sauce
4th Course: Seasonal Fish Steamed with Garlic and Lemon
5th Course: Black Vinegar Sweet and Sour Pork (Melt-in-Your-Mouth Style)
6th Course: Textured Mapo Tofu with Egg Fried Rice
■ Optional
Children’s Plate – ¥2,000 (¥2,200 including tax)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Children's plate 2,000 yen (2,200 yen including tax)
Available Schedule
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For schedules beyond this, please contact us directly.




