Hotel New Otani Makuhari: Chinese Restaurant "Daikanyuen" - "Spring Lunch Course Sakura Sanzen"
Hotel New Otani Makuhari will offer a limited-time "Spring Lunch Course Sakura Sanzen" at their Chinese restaurant "Daikanyuen," which specializes in authentic Shanghai cuisine. The course uses seasonal ingredients luxuriously and will be available from February 1 (Sun) to April 30 (Thu), 2026.
Experience Spring Early: A Luxurious Lunch That Captures the Season
As the calendar marks Risshun (the beginning of spring) in February, while the cold weather still persists, Hotel New Otani Makuhari's Chinese restaurant "Daikanyuen" presents the "Spring Lunch Course Sakura Sanzen" to allow guests to enjoy the bright and vibrant atmosphere of spring through their meal ahead of the season.
This lineup generously incorporates seasonal mountain vegetables symbolizing the budding season and colorful ingredients. Guests can enjoy a culinary experience filled with the power of spring that gently awakens the body from winter.
Authentic Chinese Cuisine Featuring Seasonal Mountain Vegetables and Seafood, Visually Stunning
The course includes classic dishes such as "shark fin soup" and dim sum, as well as stir-fried dishes combining spring mountain vegetables like "kogomi" and "tara no me" (Japanese angelica tree sprouts) with plump shrimp, and lettuce fried rice that highlights the fragrant flavor of sakura shrimp. Guests can enjoy the aroma and colors of spring through all five senses with menus lined up for this occasion.
The appetizer features colorful cold dishes incorporating spring vegetables, while the dim sum is carefully hand-wrapped one by one. Other authentic Shanghai cuisine dishes such as shark fin and egg soup and braised pork are also infused with seasonal ingredients and a sense of the season.
For dessert, a luxurious three-kind dessert plate is prepared, including classic Chinese sweets "peach buns" and "strawberry almond pudding," along with sweets from Hotel New Otani's representative "Super Series." The high-quality and gentle sweetness that accompanies the lingering taste of Chinese cuisine beautifully adorns the conclusion of the course.
*Menu contents are subject to change.
〈Menu Contents〉
- Assorted appetizers heralding the arrival of spring
- Shark fin and egg soup, presented like spring flowers
- Lightly stir-fried shrimp with fresh budding vegetables
- Dim sum master's two-kind assorted dim sum platter
- Tender braised pork with new potatoes, garnished with rapeseed flowers
- Sakura shrimp and lettuce fried rice
- Blissful three-kind dessert assortment (strawberry almond pudding, custard-filled peach bun, SATSUKI sweets)
Prepared by Hotel New Otani Makuhari "Daikanyuen" Executive Chef Ken Imai
Ken Imai joined New Otani Corporation in 1994. Since then, he has built a 32-year career devoted exclusively to Chinese cuisine at "Daikanyuen" in Makuhari, Tokyo, and Osaka. While preserving classic dishes such as "braised shark fin" and "Peking duck" that have been loved for over half a century, he has learned authentic techniques from chefs from various regions of China including Hong Kong, Beijing, and Sichuan, continuously refining his skills. He has received the "Technical Merit Award" and "Achievement Award" from the Japan Chinese Cuisine Association. Please enjoy this gorgeous spring-colored course presented by Ken Imai, who continues to pursue innovative dishes incorporating seasonal sensibilities while inheriting tradition.
Sales Overview
Hotel New Otani Makuhari
Chinese Restaurant "Daikanyuen"
"Spring Lunch Course Sakura Sanzen"
https://www.newotani.co.jp/makuhari/restaurant/taikanen/lunch/spring-lunch/
[Period] February 1 (Sun) to April 30 (Thu), 2026
[Time] 11:30 AM to 2:00 PM (L.O.)
[Price] ¥8,800
※Service charge will be added separately to the price.
[Location] Chinese Restaurant "Daikanyuen" (Lobby Floor)
[Reservations/Inquiries] Tel: 043-299-1852 (Daikanyuen Direct Line)
