The Chinese restaurant "Keirin" on the 2nd floor of Hotel Metropolitan in Ikebukuro (Nishi-Ikebukuro 1-6-1, Toshima-ku) will be offering the "Yokihi Course" from Thursday, May 7, 2026, through the end of July. The course is recommended for Mother's Day, Father's Day celebrations, and other special gatherings.
The menu makes the most of the season, featuring a dish of snap peas and young corn lightly stir-fried in rock salt, braised whole shark fin simmered in a rich soy-based sauce, and a comparison of traditional Peking duck alongside Sichuan-style duck served with celery and a sweet-and-sour plum sauce. An aged Shaoxing wine is also available to accompany the meal.
"Yokihi Course" — ¥13,000
Period: Thursday, May 7, 2026 through the end of July
Location: 2F, Chinese Restaurant "Keirin," Hotel Metropolitan
Hours:
- Lunch: 11:30 AM to 3:00 PM (last order 2:30 PM)
- Dinner: 5:30 PM to 9:30 PM (last order 9:00 PM; course last order 8:30 PM)
- Closed every Wednesday
Reservations: 03-3980-5533 (10:00 AM to 8:00 PM). Online reservations are also available via the official website.
The early summer opener features a stir-fry of plump shrimp with snap peas and young corn, seasoned simply with rock salt for a light and mellow flavor. The braised whole shark fin is simmered in a savory sauce made from white broth, oyster sauce, and Keirin's own scallion oil, resulting in a silky, melt-in-the-mouth texture with deep umami.
A highlight of the course is the side-by-side duck tasting: the classic crispy Peking duck, paired with Sichuan-style duck layered with aromatic celery and finished in a sweet-and-sour plum sauce. The main dishes also include tender wagyu beef in a garlic chili sauce, and steamed sea bream in a fluffy ankake sauce. For the starch course, guests can choose between seafood ankake yakisoba and mapo tofu rice. The meal closes with two desserts: an apricot mousse with summer mandarin and a lemon tart.
Shrimp and Seasonal Vegetables in Rock Salt Stir-Fry
Peking Duck and Sichuan Duck Comparison
Course Menu:
- Five-item appetizer platter (steamed chicken in Sichuan chili sauce / century egg tofu / octopus in green Sichuan pepper marinade / cherry tomato Sichuan pickles / grilled char siu)
- Braised whole shark fin
- Stir-fried shrimp and seasonal vegetables in rock salt
- Wagyu beef stir-fried in garlic chili sauce
- Peking duck and Sichuan duck comparison
- Steamed sea bream ankake style
- Seafood ankake yakisoba or mapo tofu rice
- Two desserts (apricot mousse with summer mandarin / lemon tart)
Prices include consumption tax and service charge. Menu items are subject to change depending on ingredient availability. Operating hours and menu content may change without notice. Photos are for illustrative purposes.
Long-Aged Shaoxing Wine to Complement the Meal
Shaoxing Wine "Kōchūkō 10-Year"
Produced by COFCO Wines & Spirits, one of the six major Shaoxing wine breweries, this premium Shaoxing wine is characterized by a slightly sweet, well-balanced profile that comes from 10 years of aging. It is approachable for first-time Shaoxing wine drinkers as well as seasoned enthusiasts.
- Glass (90ml): ¥1,700
- Carafe (300ml): ¥5,000
- Bottle (500ml): ¥8,500
Chinese Restaurant "Keirin" (2F)
Keirin specializes in Sichuan cuisine, focusing on the rich umami that lies within the bold spice of Sichuan seasonings. The menu extends well beyond spicy dishes, making generous use of seasonal ingredients and vegetables. Private rooms accommodating between 4 and 22 guests are available, making the restaurant suitable for celebrations, business dinners, and a variety of other occasions.
Hall Seating
Terrace Seating
Private Room "Hōō" (East + South + West) — up to 20 guests (4 to 8 guests depending on partition arrangement)
Private Room "Ryūko" — 12 to 22 guests
