Sairyu (彩龍), the Chinese restaurant on the 3rd floor of Yokohama Bay Sheraton Hotel & Towers that serves authentic Cantonese cuisine in a calm, refined space, is holding a "Shanghai Crab Fair" for a limited time from Sunday, November 1 to Thursday, December 31, 2026. Shanghai crab, known for its rich flavor and fragrant aroma, is prepared in a variety of ways in a special course. Xiaolongbao, whole steamed crab, and other a la carte dishes are also available, with the dishes crafted by head chef Nobu Minami (南 暢).
Shanghai Crab Course by Head Chef Minami
The course features half a Shanghai crab, steamed over high heat and served with a special black vinegar. Other dishes include a premium dried fish fin coated in a rich crab miso (tomalley) sauce and firm, springy live abalone slowly simmered in oyster sauce. A dish of Japanese Black beef and winter vegetables delivered directly from the contract farm 中台菜園, stir-fried with two kinds of fragrant green onions, is also served. Each dish uses a different cooking method, so diners can enjoy the distinct character of the crab together with the bounty of the sea and the land.
The course's rice dish is a claypot fried rice finished with a secret sauce that blends Shanghai crab meat and crab miso. Dessert is a house-made almond jelly (杏仁豆腐) gently scented with apricot, served with seasonal strawberries.
Xiaolongbao filled with crab meat and crab miso, wrapped in hand-made skins and steamed in a bamboo steamer, is available as an a la carte item, and some dishes from the course are also offered individually. The course suits meals with loved ones, anniversaries, and business entertaining.
Course Menu
- Assortment of seven appetizers, including Cantonese roasted meats
- Premium dried fish fin with Shanghai crab miso sauce
- Live abalone braised in rich oyster sauce
- Shanghai crab steamed over high heat (half) with black vinegar
- Japanese Black beef and winter vegetables stir-fried with two kinds of fragrant green onions
- Shanghai crab claypot fried rice (with a secret sauce of crab meat and crab miso)
- Apricot-scented almond jelly with seasonal strawberries
中台菜園 is a farm in the Hokusō area of Chiba, surrounded by nature, that grows seasonal Chinese vegetables with careful attention and good soil.
A La Carte Dishes
Whole Steamed Shanghai Crab (上海蟹の姿蒸し)
Shanghai Crab Xiaolongbao with Crab Meat and Crab Miso (上海蟹 蟹肉と蟹味噌入り小籠包)
Shanghai Crab Claypot Fried Rice (上海蟹の土鍋チャーハン)
Fair Details
- Venue: Sairyu (彩龍), 3rd floor
- Period: Sunday, November 1 to Thursday, December 31, 2026 (excluding Thursday, December 24 and Friday, December 25)
- Hours:
- Lunch: Monday to Friday 11:30 AM to 3:30 PM (last entry 2:30 PM) / Saturday, Sunday, and holidays 11:30 AM to 4:00 PM (last entry 3:00 PM)
- Dinner: Monday to Saturday 5:30 PM to 10:00 PM (last entry 9:00 PM) / Sunday and holidays 5:30 PM to 9:00 PM (last entry 8:00 PM)
| Menu | Price |
|---|---|
| Shanghai Crab Course | ¥20,000 |
| Whole Steamed Shanghai Crab (上海蟹の姿蒸し) | ¥6,500 |
| Shanghai Crab Xiaolongbao with Crab Meat and Crab Miso (1 piece) | ¥700 |
| Shanghai Crab Claypot Fried Rice (上海蟹の土鍋チャーハン) | ¥4,000 |
- Prices include service charge and tax.
- Dishes, the period, and presentation may change depending on ingredient availability.
- Photos are for illustration purposes.
- For the latest information, please check the hotel's official website.
Fair details: https://ybsh.sotetsu-hotels.com/news/323/
About Head Chef Nobu Minami
Nobu Minami (南 暢) joined Yokohama Bay Sheraton Hotel & Towers when it opened and built his experience at Sairyu. For three months each year from 2016 to 2018, he trained at the renowned Hong Kong restaurant 陶源酒家 in Tsuen Wan, where he studied advanced techniques. He has visited Hong Kong every year since, absorbing both traditional methods and Hong Kong's latest food culture and reflecting them in Sairyu's cooking. He values "heart" above all, putting his gratitude and humility toward those who eat into every dish.
About Sairyu (彩龍)
Sairyu serves authentic Cantonese cuisine prepared with skilled use of fire. Head chef Nobu Minami, who has honed his skills at Sairyu throughout his career, brings out the natural flavors of seasonal ingredients with techniques inherited from Hong Kong. Very close to Yokohama Station, the restaurant offers a luxurious escape from everyday life. The menu ranges from the signature Peking duck, baked in a dedicated oven, to dim sum and yum cha, and the restaurant has been selected multiple times for Tabelog's 中国料理 百名店 (Chinese cuisine top 100 restaurants). It is suited to lunch, relaxed evening meals, private-room gatherings, and family celebrations.
- Location: 3rd floor, Yokohama Bay Sheraton Hotel & Towers
- Hours: Lunch 11:30 AM to 3:30 PM / Dinner 5:30 PM to 10:00 PM (varies by day of the week)
- Price: Lunch from ¥5,980 / Dinner from ¥13,000 (including service charge and tax)
- Restaurant details and reservations: https://ybsh.sotetsu-hotels.com/restaurants/sairyu/
- Restaurant reservations (phone): 045-411-1188 (10:00 AM to 7:00 PM)
- Reservations and inquiries: https://yokohama-bay-sheraton.jp/restaurants/sairyu/
- Hotel official website: https://ybsh.sotetsu-hotels.com/
