Kobe, Hyogo, Japan|中国酒家 トアロード店
Chinese restaurant, Cantonese restaurant at 3 Chome-12-1 Kitanagasadori, Chuo Ward, Kobe, Hyogo 650-0012, Japan
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Rating
4.3 (152 comments)
🕙Opening Time
Closing Time: 14:00
☎️Phone Number
+8178-391-5537
📞📞📞📍Location
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Reviews
More Comments at Google MapTen people sat around a round table and enjoyed a full-course Chinese meal while drinking draft beer and Shaoxing wine. There is no price listed on this menu... it is the so-called market price. It was 131300 yen per person. The contents of the dish. ①Shark's fin cold dish → This store's signature product. Shark fin sashimi is sliced into sticks and eaten with green onion oil sauce. The texture is a soft gelatinous and light medium toro. From here onwards, the clerk will once check the food on a large plate, and then divide it and serve it. ② Sea bream cantonese-style sashimi → sea bream sashimi. Toss with scallions, spring roll skins and peanuts. It has a different condiment than Japanese sea bream sashimi, so it's crunchy and interesting. ③ Pakchi → Pakchi served on a separate plate was also good as a condiment. ④ Peking duck → Fragrantly grilled Peking duck wrapped in wonton skin is quite delicious. ⑤ Shrimp with green onions and ginger → Shrimp and green onions are stir-fried with black pepper. ⑥ Crab and vermicelli hot pot → Migratory crab and vermicelli are stewed in a clay pot. When you slurp the vermicelli, it is delicious with plenty of high-quality crab soup. Crabs pick and eat themselves, delicious. ⑥ Seafood salad → It was colorful and light. ⑦ Boiled dumplings → It was smooth with pudding pudding. ⑧ Dessert → I don't remember what I ate because I was feeling tipsy. It was a fun party.
I ordered two courses! Everything is delicious 😃 Especially the shark fin sashimi I was impressed! I want to go eat again 😊 Thank you for your meal m(__)m
Some of the best dishes I've ever had, such as chilled shark fin and Peking duck spiny lobster stir-fried with black pepper. The dessert sweet potato is beautiful and delicious like a work of art.
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