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Course Menu

Aobadai Heichinrou
Seasonal Course Chef's recommendation
(1st March ~ 31st May 2012)

Extra options for all courses
With an Additional 500 yen (Tax included),
you can add 3Dim Sums to your course menu.

　

Suichiku course1st ~ 31st March 2012
4,300 yen(Tax included)

With an additional 3,600 yen (Tax included),
you can switch Soup into Braised Whole Shark’s Fin.

Course Menus

  • ・Assorted combination platter
  • ・Beef soup
  • ・Sauteed pork and olive
  • ・Steamed squid
  • ・Stir-fried rice with shrimp
  • ・Almond jelly

Course Menus End

Suichiku course1st ~ 30th April 2012
4,300 yen(Tax included)

With an additional 3,600 yen (Tax included),
you can switch Soup into Braised Whole Shark’s Fin.

Course Menus

  • ・Assorted combination platter
  • ・Tofu and shrimp soup
  • ・Sauteed squid and egg
  • ・Stewed pork and cellophane noodle
  • ・Rice with steamed chicken
  • ・Almond jelly

Course Menus End

Suichiku course1st ~ 31st May 2012
4,300 yen(Tax included)

With an additional 3,600 yen (Tax included),
you can switch Soup into Braised Whole Shark’s Fin.

Course Menus

  • ・Assorted combination platter
  • ・green peas soup
  • ・Sauteed squid and egg
  • ・Stewed pork and cellophane noodle
  • ・Rice with steamed chicken
  • ・Almond jelly

Course Menus End

Eiga course
(Shou Ryou Kou Sai)8,400 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Stewed shark's fin
  • ・Sauteed prawn and rape blossoms
  • ・Steamed scallop with garlic
  • ・Stir-fried rice with littleneck clam
  • ・Almond jelly with fruit

Course Menus End

Heichin Manshun En10,500 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Stewed shark's fin soup with chickien sauce
  • ・Sauteed prawn with okinawa squash
  • ・Stewed clab with vermicelli
  • ・Steamed fish and mushroom
  • ・Fried rice with chicken
  • ・Almond jelly with fruit
  • ・Guangdong dessert

Course Menus End

Shokaku course12,600 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Stewed shark's fin with crab
  • ・Stewed abalone with wine
  • ・Sauteed prawn and scallop
  • ・Steamed eel
  • ・Shrimp wonton
  • ・Mango jelly

Course Menus End

Kouun course15,750 yen(Tax Included)

Course Menus

  • Reservations required.
    Head chef will prepare the course with the finest ingredients.

Course Menus End

 

※Prices shown are for one guest only.
10% of the course menu price is added as service charge.

<<Information>>

  • Course menus can be prepared for two or more guests.
  • Special menus can be designed to suit your request and budget.
  • The course menus can vary depending on the ingredients available at the time of going to market.
  • Gifts and modification of the course menus are also available. Please ask a member of our staff.

▼Reservations & Enquiries

Aobadai Heichinrou 　tel045-985-1122

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