Name: 西麻布 香宮
Address: 2F, Parkside Sepia, 3-13-10 Nishi-Azabu, Minato-ku, Tokyo, 106-0031
Telephone: 0334786811

西麻布 香宮

[Menu Example from July 22]

- Chilled White Mirugai Clam from Mikawa Bay, Aichi Prefecture, with Nam Pla and Sansho-Flavored Soy Sauce

- Lightly Salted Stir-Fried Scallops from Hokkaido with Colorful Vegetables, Garnished with Karasumi Powder

- Fried Alfonsino with Spicy Ethnic Chili Garlic

- Sweet and Sour Cannonball Jellyfish with Seasonal Vegetables, with Lychee Jelly

- Traditional Cantonese Roasted Char Siu, Roast Pork, and Pork Jowl with Black Pepper Flavor - Trio Platter

- Rare Blue Shark Stew with Premium Clear Sauce Infused with Jinhua Ham

- Wok-Fried Lobster with Green Onions and Ginger Flavor - Cantonese Style

- White & Yellow Corn and Wagyu Fried Rice with Butter Fragrance

- Cheff Pattssier Special Chef Pâtissier Special Dessert

"Braised Rare Blue Shark" Upgrade Dinner Course

A restaurant that fuses Cantonese cuisine with the chef's sensibility and inspiration. Michelin-starred chef Hiroaki Arishima has overseen the entire establishment with utmost luxury, right down to the interior furnishings, as his crowning achievement. Despite being in a prime location, both the kitchen and main dining area are spacious, with a breathtaking 7-meter single-plank counter that seats up to 8 guests. From the seats, the kitchen spreads out as if you were invited to a theater. The chef's creations, designed to stir the soul with sight, sound, aroma, taste, and ambiance, are about to take center stage.

Course only

<Example of a Daily Menu>
■ Bluefin Tuna Medium Fatty Tuna and Avocado X.O. Sauce, served dip style

■ Butter Cream Sauce Braised Ezo Abalone with White Asparagus and Beluga Caviar

■ Lightly Salted Stir-Fried Ezo Whelk with Spicy Ethnic Chili Powder

■ White Squid and Cannonball Jellyfish with Yuzu Pepper Flavored Scallion Sauce

■ Cantonese Traditional Homemade Char Siu Roasted Pork and Spareribs Trio Platter

■ Rare Blue Shark Stew with King Crab and Crab Egg in Premium Brown Sauce

■ Fried Lobster in Sakura Shrimp Coating with Sakura Shrimp Powder Salt

■ Warm Shabu-style Black Wagyu Sirloin with Oriental Soy Sauce

■ Jasmine Rice Fried Rice with Boiled Shirasu and Crispy Plum, Aromatic Shiso

■ Chef Special: Chef's Special Dessert and Three Types of Petit Fours

"Chef's Supreme Set" Chef's Recommended Premium Dinner Course

A fusion of Cantonese cuisine with the creativity and inspiration of the chef. Starred chef Hiroaki Arishima supervises this establishment, bringing it to its pinnacle with opulent interior decorations throughout. Despite its prime location, both the kitchen and main dining area are spacious, with up to 8 guests able to be seated at the breathtakingly impressive 7-meter single slab counter. From your seat, the kitchen unfolds before you as if you were invited to a theater. Your senses will be awakened as the chef's creations, which stimulate the soul through sight, sound, aroma, taste, and ambiance, take the stage. 

Due to the extra time required for procurement and preparation, reservations are required at least 3 days in advance. We kindly ask for your understanding and cooperation.

[Menu Example from July 22]

・Chilled White Miru Clams from Mikawa Bay, Aichi Prefecture, served with a fish sauce and sansho-flavored soy sauce

・Lightly salted stir-fried scallops from Hokkaido with colorful vegetables, accompanied by karasumi powder

・Golden Eye Snapper fritters served with a spicy ethnic chili garlic sauce

・Sweet and sour marinated Cannonball Jellyfish and seasonal vegetables, with a hint of lychee jelly

・Cantonese traditional roasted char siu, roast pork, and pork collar seasoned with black pepper, assorted platter

・Braised Shark Fin in a premium clear sauce with the aroma of Jinhua ham

・Omar Lobster stir-fried with strong heat, flavored with green onion and ginger, Cantonese Style

・White & yellow corn and wagyu beef fried rice with a buttery aroma

・Chef Patissier Special Dessert

"Chef's Recommended Special Dinner Course"

A restaurant where the fusion of Cantonese cuisine, the chef's sensibility, and inspirations come together. Overseen by the Michelin-starred chef Hiroaki Arishima as the culmination of his work, the restaurant spares no luxury in every corner, including furnishings. Despite being in a prime location, both the kitchen and the main dining area are spacious. There is a breathtaking 7-meter-long single wooden counter, seating up to 8 guests. From these seats, the kitchen spreads out as if you have been invited to a theater. The chef's creations, which stir the soul through sight, sound, aroma, taste, and atmosphere, begin their performance.

[Menu Sample Starting July 22]
- Cold Japanese Cockle Clams from Mikawa Bay, Aichi Prefecture, with Fish Sauce and Sansho-flavored Soy Sauce

- Lightly Salted Stir-fry of Scallops from Hokkaido and Colorful Vegetables, Garnished with Karasumi Powder

- Fried Alfonsino with Spicy Ethnic Chili Garlic

- Authentic Charcoal-roasted Char Siu, Pork Trotters, and Sweet Vinegared Cannonball Jellyfish, Three-piece Platter

- Stir-fried Lobster in Cantonese Style with Scallion and Ginger Flavor

- Corn and Wagyu Fried Rice with the Aroma of Butter

- Chef Pattissier Special Dessert

"Chef's Recommended Casual Dinner Course"

A restaurant where Cantonese cuisine merges with the chef's sensibility and inspiration. Overseen by the star chef Hiroaki Arishima, the establishment spares no expense in its decor and details throughout. Despite being in a prime location, both the kitchen and the main dining area are spacious, with a breathtaking presence of a 7-meter single slab counter that seats up to 8 guests. From the seats, the kitchen spreads out before you as if you have been invited into a theater. Begin the tantalizing experience with your senses through sight, sound, aroma, taste, and atmosphere, as the chef's creations commence their performance.

Course + Same-day reservations may be available if you inquire by phone before 3 PM

[Example menu from July 22]

・Marinated Cannonball Jellyfish in a Lychee Vinegar Sweet and Sour Sauce with Seasonal Vegetables

・Stir-Fried Hokkaido Scallops with Original Spicy Doubanjiang and Green Vegetables

・Homemade Roasted Char Siu and Pork Jowl Meat with Cold Chicken Ginger Platter (Three Assortments)

・Braised Shark Fin and Snow Crab Meat in Winter Melon Thick Soup Sealed with Egg Whites

・Fresh Fish of the Day - Steamed White Fish Fillet with Hong Kong Oriental Fish Sauce

・Fried Rice with White & Yellow Corn and Japanese Beef, with a Fragrance of Butter

・Cheff Pattssier Special - Chef Pastry's Special Desserts and Tea Confections

"Chef's Special Lunch Course"

A fusion restaurant of Cantonese cuisine and the chef's sensibility and inspiration. Michelin-starred chef Hiroaki Arima has exquisitely supervised every detail of the restaurant's interior design as his masterpiece. Located in a prime area, both the kitchen and the main dining area are spacious. The breathtaking 7-meter solid wood counter, seating up to 8 guests, makes a significant impression. From your seat, the kitchen unfolds before you as if you've been invited to a theater. The chef's creations, which stir the soul through sight, sound, aroma, taste, and ambiance, are ready to commence their performance.

*Although the notation includes a service charge, it is not included for lunch, so prices are listed as tax inclusive.

Course Only

[Sample Menu from July 22nd]

- Sweet and sour jellyfish with lychee vinegar flavor, served with seasonal vegetables

- Original spicy stir-fried Hokkaido scallops with doubanjiang, accompanied by green vegetables

- Winter melon thick soup featuring seasonal ingredients, with snow crab meat and egg white

- Today's fresh fish: Steamed white fish fillet with Hong Kong oriental fish sauce

- Fried rice with white and yellow corn and wagyu, infused with butter aroma

- Chef Patissier Special dessert selection

"Chef's Recommended Casual Lunch Course"

A fusion of Cantonese cuisine with the chef's sensibility and inspiration. The starred chef, Hiroaki Arishima, has supervised the project as a culmination of his career, lavishing luxury on every corner of the interior, including the furnishings. Despite being in a prime location, both the kitchen and the main dining area are spacious, and only up to eight guests can sit at the breathtaking 7-meter-long solid wood counter. From the seating, the kitchen spreads out as if invited to a theater. The chef's creations, designed to stir the soul through sight, sound, aroma, taste, and ambiance, begin their performance.

*Please note that although it is indicated as service charge included, for lunch, we do not charge a service fee; hence, prices are listed inclusive of tax.

西麻布香宮

Notice

"Chef's Recommended Special Dinner Course"

Course only

"Chef's Recommended Casual Dinner Course"

Course + Same-day reservations may be available if you inquire by phone before 3 PM

"Chef's Supreme Set" Chef's Recommended Premium Dinner Course

Course only

"Braised Rare Blue Shark" Upgrade Dinner Course

Course only

"Chef's Recommended Casual Lunch Course"

Course only

"Chef's Special Lunch Course"

Course Only

Restaurant Information

西麻布 香宮

Notice

"Chef's Recommended Special Dinner Course"

Course only

"Chef's Recommended Casual Dinner Course"

Course + Same-day reservations may be available if you inquire by phone before 3 PM

"Chef's Supreme Set" Chef's Recommended Premium Dinner Course

Course only

"Braised Rare Blue Shark" Upgrade Dinner Course

Course only

"Chef's Recommended Casual Lunch Course"

Course only

"Chef's Special Lunch Course"

Course Only

Restaurant Information

西麻布香宮