Kiho Course | 5-minute walk from Sakae Station Nagoya TOKYU HOTEL [Official]

A traditional course based on Cantonese cuisine using seasonal ingredients

We offer a variety of seasonal menus, including special seasonal courses and banquet courses.
Course meals are available for two or more people.

period

All year round (*Some exclusion dates apply)

time

Lunch: 11:30-14:30 [LO 13:30]
Dinner: 17:00-21:00 [LO 19:30]

Chef's recommended spring cold dish
Braised Shark Fin in Organic Soy Sauce
Peking duck
Parboiled shrimp and scallops, seared flounder with aromatic oil
Cocktail style
Sauteed domestic beef fillet with red wine flavored black vinegar sauce
Served with Hanamaki
Fried rice with king crab, boiled whitebait and spring cabbage
Today's Dessert

※: The displayed price includes a 13% service charge and 10% consumption tax.

※: The menu may change depending on the availability of ingredients.

※: If you have any food allergies, please inform staff in advance.

※: By law, we will not serve alcohol to anyone driving or under the age of 20.

※: Course meals are available for two or more people.

※: We are happy to discuss your budget and menu options.

※: The photograph is an image.

lunch

You can enjoy a variety of menus, including the classic mixed vegetable yakisoba with thickened sauce and weekly lunch specials.

dinner

Taking advantage of the Tokai region's geographical advantage, which is home to a wide variety of seafood and mountain produce, we offer special seasonal courses using seasonal ingredients.

a la carte

The menu includes everything from seasonal a la carte dishes using in-season ingredients to Chinese classics. The seafood dish is one of Nankoku Shuka's recommended dishes.