Menu : Oosaka Heichinrou

[Introduction to Medicinal Food afternoon tea] Afternoon tea was born in England. Did you know that its roots are actually in China? Chinoiserie was all the rage in Europe in the 19th century. It is said that the British aristocracy, who admired the culture of Dim sum, imitated the style of Dim sum tea and snacking on Dim sum. At Osaka Heichinro, while keeping in mind the traditional style of afternoon tea, we combine savory (salty Dim sum) and Sweets (sweet dim Dim sum) in a well-balanced manner, and create teas that are gentle on the body and touch the soul, based on the theory of Medicinal Food dishes. We will start offering Medicinal Food afternoon tea based on the concept of "Time". [Menu will be renewed from April 1, 2024] ～Savory and salty Dim sum, etc.～ Uoname (Cantonese-style sashimi of fresh fish) Steamed soft-shelled turtle soup Sakura Chinese dumpling steamed with scallops and tofu in tofu sauce Shrimp and corn rolls Fried Sweets, sweet dim Dim sum, etc. Egg tart with bird's nest Mango intestine powder (Chung fun) Coconut dumplings with mung bean paste Seasonal fruit candy Cold sugar water with peach glue and goji berries Hei Chin Lou chocolate Milk & bitter Jasmine Malaiko Hei Chin You can enjoy Medicinal Food and seasonal recommended Chinese teas within your time. A cup of Pu'er tea will be provided after your meal. *If you have any allergies, please consult the staff in advance. *The content will be renewed according to the season. Please note that the menu offered may differ depending on the date of use. ※The photograph is an image. Contents may change depending on market availability and season.

May 2024: Regulating the excitement and fluctuations of "ki" ・ Century egg egg tofu ・Classic soup (soup of the day) ・Salted stir-fried scallops, shrimp, celery, asparagus, and bamboo shoots ・Chicken and spring cabbage steamed with garlic and lemon ・Spinach and dried scallop congee ・Turtle jelly topped with two kinds of fruits and tomatoes, with the aroma of rose wine The premium steamed soup in the "Anti-aging Medicinal Food premium steamed soup course" will be changed to Classic soup (light soup) and served.

・Choose your favorite dish 1. Assorted grilled appetizers 2. Cantonese-style seasonal fish sashimi 3. Salad ・Today's shark fin soup ・Choose your favorite dish 1. Large shrimp with chili sauce and mayonnaise sauce 2 .Stir-fried Japanese beef and seasonal vegetables 3. Stir-fried abalone with aroma 4. Chef's special dish of the day ・Choose your favorite dish 1. Today's recommended noodle dish 2. Today's recommended rice dish 3. Hong Kong-style steamed Bread - Choose your favorite item 1. Coconut milk with fruit 2. Almond tofu topped with seasonal fruit 3. Today's dessert

We confidently recommend the chef's selection course, which uses carefully selected seasonal ingredients. We are particular about the ingredients we use, and serve what I personally consider to be the best dishes available for lunch only. Please try it once. Please ask the staff regarding the course content. Osaka Heichinro Head Chef Yoshitaka Yasui Food will be individually portioned and served one plate per person.

March 1, 2024 - May 31, 2024 ・Uosubari (Cantonese-style fresh fish sashimi) ・Assortment of three appetizers ・Steamed vegetables with egg and sakura shrimp sauce ・Whole stewed shark fin in rich chicken soup served on a ceramic plate ・Stir-fried wagyu beef and vegetables with oyster sauce ・Today's noodle rice ・Today's dessert

May 2024: Regulating the excitement and fluctuations of "ki" ・ Century egg egg tofu ・Classic soup (soup of the day) ・Salted stir-fried scallops, shrimp, celery, asparagus and bamboo shoots ・Steamed chicken and spring cabbage with garlic and lemon ・Porridge with spinach and dried scallops ・Turtle jelly topped with two kinds of fruits and tomatoes, with the scent of rose wine The premium urn steamed soup in the "Anti-aging Medicinal Food premium urn steamed soup course" will be changed to Classic soup (light soup).

We confidently recommend the chef's selection course, which uses carefully selected seasonal ingredients. We are particular about the ingredients we use, and serve what I personally consider to be the best dishes available for lunch only. Please try it once. Please ask the staff regarding the course content. Osaka Heichinro Head Chef Yoshitaka Yasui Food will be individually portioned and served one plate per person.

March 1, 2024 - May 31, 2024 - Assortment of three appetizers - Today's dish - Shark fin soup with crab meat - Shrimp with mayonnaise sauce and chili sauce - Mapo tofu - Subbuta with black vinegar - Fried rice with Japanese beef - Seasonal Almond tofu topped with fruit *If you have any allergies, please consult the staff in advance. *Contents may change depending on market availability.

March 1, 2024 - May 31, 2024 ・Uosubari (Cantonese-style fresh fish sashimi) ・Assortment of three appetizers ・Steamed vegetables with egg and sakura shrimp sauce ・Whole stewed shark fin in rich chicken soup served on a ceramic plate ・Stir-fried wagyu beef and vegetables with oyster sauce ・Today's noodle rice ・Today's dessert