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Course Menu
Hibiya Heichinrou
Seasonal Course Recommended by the Head Chef
(1st March - 31st May 2012)
Course Menus
- ・Assorted combination platter
- ・Shark's fin soup with crab
- ・Deep-fried prawn with mayonnaise sauce
- ・Steamed bream and vegetable
- ・Sauteed pork
- ・Stir-fried rice with pink shrimp
- ・Coconut milk with tapioca
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Course Menus
- ・Sahimi (sliced raw bream)
- ・Assorted combination platter
- ・Shark's fin soup with urchin
- ・Sauteed seafood and vegetable
- ・Sauteed beef and vegetable
- ・Stir-fried rice with crab
- ・Almond and mango jelly
Course Menus End
Course Menus
- ・Assorted combination platter
- ・Cold abalone
- ・Stewed shark's fin
- ・Roast lobster with XO sauce
- ・Sauteed beef
- ・Steamed rice with rshrimp
- ・Fruit
Course Menus End
Course Menus
- ・Assorted combination platter
- ・Steamed abalone and vegetable
- ・Cold lobster
- ・Stewed shark's fin
- ・Sauteed fish
- ・Soft-fried noodle with urchin
- ・Coconut milk
Course Menus End
Course Menus
A reservation is required for the course of 21,000 yen or more.
Please enjoy the exceptional dishes, which are prepared with the fresh ingredients of the day.
<<A member of our staff will provide you with more details.>>
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
Hibiya Heichinrou 
03-3508-0555
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