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 Dish: Seasonal Amuse-bouche
・Petite Deep-fried Meat Buns
・Sweet Shrimp with Lemongrass Flavor
・Rape Blossom Spring Rolls
・Oyster Confit with Oyster Sauce
2nd Dish: Moist Chicken
3rd Dish: Curly Spinach with Egg White Sauce
4th Dish: Steamed Seasonal Fish with Green Onion and Ginger
5th Dish: Thick Sweet and Sour Pork in Black Vinegar
6th Dish: Textured Mapo Tofu and Egg Fried Rice
■Options
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)
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For schedules beyond this, please contact us directly.




