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Course Menu

Mizonokuchi Heichinrou ANNEX
September Course Menu Recommended by the Head Chef
(1st April – 30th June 2012)

Seasonal Vegetable Course
1st April – 31st May 2012
3,460 yen(Tax included)

Course Menus

  • ・Green salad
  • ・Shark's fin soup
  • ・Sauteed vegetable with crab
  • ・Stewed gourd shrimp
  • ・Sauteed vegetable
  • ・Rice porridge
  • ・Almond jelly

Course Menus End

Local Cuisine Course
(Delicacies)1st April – 31st May 2012
4,620 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Dim sum
  • ・Shark’s fin soup or Bird’s nest soup
  • ・Sauteed beef
  • ・Stir-fried rice or Stir-fried noodle or Rice porridge
  • ・Dessert

Course Menus End

Local Cuisine Course
With an additional 2,280 yen (Tax included),you can switch Soup into Stewed Shark’s Fin. 1st April – 31st May 2012
5,770 yen(Tax included)

Course Menus

  • ・Roast pork salad
  • ・Shark's fin soup
  • ・Sauteed seafood and gourd
  • ・Stewed gourd and gelatin noodle
  • ・Sauteed Tripe
  • ・Stir-fried rice with pork
  • ・Almond jelly

Course Menus End

Seasonal Specialties Course
(Delicacies) 7,560 yen(Tax included)

Course Menus

  • ・Sashimi (sliced raw salmon)
  • ・Roast pork
  • ・Shark's fin soup
  • ・Sauteed prawn and scallop
  • ・Sauteed beef with oyster sauce
  • ・Stir-fried rice with scallop
  • ・Almond jelly or Today’s dessert

Course Menus End

Beijing Roast Duck Course7,560 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Shark's fin soup
  • ・Sauteed pork
  • ・Roast beijing duck
  • ・Steamed prawn with garlic
  • ・Soft-fried noodle
  • ・Almond jelly or Today’s dessert

Course Menus End

Local Fresh Course9,450 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Shark's fin soup
  • ・Sauteed seafood and gourd
  • ・Stewed abalone with oyster sauce
  • ・Steamed fish
  • ・Stir-fried rice with shrimp
  • ・Almond jelly and Today’s dessert

Course Menus End

Heichin Manshun En1st March to 31st May 2012
10,500 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Stewed shark's fin with chickien soup
  • ・Sauteed prawn and okinawa squash
  • ・Stewed clab and cellophane noodle
  • ・Steamed fish and shiitake
  • ・Stir-fried rice with chicken
  • ・Almond jelly with fruit
  • ・Guangdong dessert

Course Menus End

Shark’s Fin Course13,860 yen(Tax included)

Course Menus

  • ・Assorted combination platter
  • ・Stewed shark's fin
  • ・Sauteed prawn and king crab
  • ・Roast beijing duck
  • ・Steamed fish
  • ・burnt rice with seafood
  • ・Mango jelly and Today’s dessert

Course Menus End

Extravagance Course15,750 yen(Tax included)

Course Menus

  • ・Sashimi (sliced raw fish)
  • ・Assorted combination platter
  • ・Steamed soup with shark's fin and soft-shelled turtle
  • ・Stewed abalone with oyster sauce
  • ・Sauteed lobster or Steamed crab
  • ・Stir-fried rice with urchin
  • ・Almond jelly and Today’s dessert

Course Menus End

Shi-Fu-Shi-E-Tan

Course Menus

Head chef will prepare the course with the finest ingredients
<<The member of our staff will provide you with more details.>>

Course Menus End

※Prices are for one guest.
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.

▼Reservations & Enquiries

Mizonokuchi Heichinrou ANNEX 　tel044-850-0050

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