A Taste Of Southern China Hei Fung Terrace

Cuisine Type Cantonese Location 2/F Hours
11:30 am - 10:00 pm*
Enquiries Dress Code
Tank tops and beach sandals not permitted
Casual
Hei Fung Terrace is the ultimate location for sophisticated Cantonese dining in Tokyo with its interior reminiscent of an exotic Suzhou garden. At lunch, bamboo baskets are filled with both classic favourites and the chefs' own innovative interpretations. Dinner signatures include sliced Moromi pork with dark vinegar and minced garlic Szechuan paste and chilled sliced sea conch with spring onion, cucumber and coriander. For special and intimate occasions, Hei Fung Terrace offers four private dining rooms, two of which offer sweeping views of the Imperial Palace Gardens, as well as an exclusive Chinese Chef's Table located in the kitchen area.

*Lunch
11:30 am - 2:30 pm (Weekdays)
11:00 am - 2:30 pm (Weekends and Holidays)

*Dinner
6:00 pm - 10:00 pm

Hei Fung Terrace MENU

Print or save the Menu

Dim Sum Lunch Menu

Shrimp and lotus root Shumai
Steamed Cornish jack fish fin and scallop dumpling
Steamed shrimp dumpling and Japanese beef

Apple and roasted pork pie
Deep-fried Kadaif roll with crabmeat and cheese

Seasonal vegetables

Stir-fried rice noodles and beef

Papaya pudding with fresh fruits

JPY 4,880
Chef’s Menu

Handmade dim sum and Cantonese-style barbecued meat combination

Thick soup with crabmeat, Cornish jack fish fin and bamboo fungus

Wok-fried shrimp and garoupa with Kung Po-style

Braised noodles with roast duck and wood ear fungus

Chilled sago cream with grapefruit and mango

JPY 5,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge
.
Print or save the Menu

Superior Dinner Menu

Cantonese-style barbequed meat combination

Steamed Napoleon fish, shrimp and king crab in winter melon
served with Cornish jack fish fin and conpoy sauce

Steamed abalone, sea cucumber and chicken in lotus leaf with summer vegetables

Stir fried Akagi sirloin beef with Chef To’s special sauce and fried wild rice

Ishigaki island papaya pudding and Chinese petit fours

JPY 12,000


Deluxe Dinner Menu

Cantonese-style barbequed meat combination

Steamed soup with Kumano chicken, bamboo fungus and winter melon

Stir-fried Hosai prawn with seasonal vegetables

Steamed glutinous rice with Matsusaka pork wrapped in Aka-takana leaf

Sesame pudding and Chinese petit fours

JPY 13,880


Premium Dinner Menu

Cantonese-style barbequed meat combination

Seafood, bamboo fungus, Cornish jack fish fin and winter melon rich soup

Braised Yoshihama dried half abalone and steamed wild grouper with Kam Wah ham

Wok-fried Akagi sirloin beef with black pepper honey sauce and deep fried green pepper

Braised noodles with wood ear fungus and barbequed Moromi pork with Japanese ginger

Almond jelly with fresh fruits and Chinese petit fours

JPY 16,880
Chef’s Dinner Menu

Cantonese-style barbequed meat combination

Superior bird’s nest filled in Kagabuto cucumber with sea urchin and bamboo fungus sauce

Steamed prawn and vermicelli with Manganji pepper

Stir-fried live abalone and baby ginger with black bean sauce

Fried rice with Japanese beef, king crab meat and seasonal vegetables
Or
Chilled Japanese Sansho pepper noodles with mild sesame sauce

Mango pudding and Chinese petit fours

JPY 19,880


Imperial Dinner Menu

Glass of Dom Pérignon Brut Champagne

Cantonese-style barbequed meat combination

Steamed premium soup with wild soft-shell turtle

Stir-fried live prawn and sea urchin flavored with Kam Wah ham

Dried Yoshihama whole abalone and sea cucumber braised in oyster sauce

Wok-fried Akagi beef sirloin with black bean sauce and seasonal vegetables

E-fu noodles with Napoleon fish, king crab and winter melon

Mango pudding with superior bird’s nest

Chinese petit fours

JPY 38,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Vegetarian Menu

Assorted appetizer

Double boiled soup with bird’s nest, bamboo fungus and winter melon

Steamed seasonal vegetable basket with supreme sauce

Braised Kagabuto cucumber and tofu with black truffle sauce

Fried wild rice with egg white and seasonal vegetables

Pumpkin dumplings with sweet syrup

JPY 10,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Appetizer  
Chilled jellyfish and eisbein with spicy sauce JPY 3,480
Sea conch and cucumber with spring onions and green onion oil JPY 6,080
Wood ear fungus and licorice with grapefruits sauce JPY 2,480
Chilled chicken with special sesame sauce JPY 3,880
Seared Japanese beef fillet and vegetables with hot and sour sauce JPY 4,880
Daikon radish and cucumber marinated in Japanese pepper JPY 2,480
   
Barbecued Meat  
Barbecued Peking duck served in two ways
(half or whole)
half: JPY 9,180
whole: JPY 16,880
Cantonese barbecued suckling pig
(two days advance reservation)
JPY 68,880
Roasted pork belly with crispy skin JPY 3,480
Barbequed Moromi pork JPY 3,880
Cantonese-style roasted duck JPY 4,080
Chilled chicken with ginger sauce JPY 3,880
   
Beef  
Stewed tender beef cheek with green vegetables in miso sauce JPY 4,180
Japanese beef fillet steak with Chinese sauce JPY 6,880
Wok-fried Japanese beef sirloin and vermicelli with satay sauce JPY 5,880
Japanese beef fillet steak with black pepper and honey sauce JPY 6,880
Wok-fried Japanese beef fillet and vegetables in XO chili sauce JPY 6,380
Wok-fried Japanese beef and vegetables with morel mushroom sauce JPY 4,880
   
Vegetables  
Braised white abalone mushroom with abalone sauce (per person) JPY 1,880
Wok-fried celery, lily bulbs and lotus roots JPY 3,280
Braised vegetables with bamboo fungus JPY 3,880
Steamed bean curd and preserved vegetables with special soy sauce JPY 2,880
Vegetables and mushrooms with vermicelli in preserved bean curd sauce served in hot pot JPY 3,380
Braised conpoy, vegetables, mushrooms and vermicelli in supreme soup JPY 3,680
Braised mushrooms with black truffle sauce in hot pot JPY 3,680
Steamed vegetables with bird’s nest wrapped in bean curd sheet (per person) JPY 3,280
   
Rice and Noodles  
Fukien-style fried rice with shrimps and roasted duck JPY 3,380
Fried rice with egg white and conpoy topped with deep-fried garlic JPY 2,580
Japanese beef and lettuce fried rice JPY 2,980
Yangzhou-style fried rice with shrimps JPY 2,680
Wok-fried Singaporean-style vermicelli with shrimps and barbecued pork JPY 2,680
Shredded pork, yellow chives and bean sprout vermicelli JPY 2,880
Japanese beef and vegetable rice noodles with black bean sauce JPY 2,980
Seafood and chicken fried noodles JPY 3,480
Braised noodles with conpoy and Enoki mushrooms JPY 2,580
Braised E-fu noodles with shrimp roe and crab meat JPY 2,980
Shrimp dumplings in soup noodles (per person) JPY 1,680
Szechwan-style noodles (per person) JPY 1,380
   
Meat  
Braised pork belly treasure tower-style with steamed buns JPY 5,880
Cantonese-style sweet and sour Moromi pork with fruits JPY 3,880
Wok-fried pork spare ribs with plum sauce JPY 3,680
Wok-fried chicken with shallots and black bean sauce with garlic flavor JPY 3,680
Steamed chicken with Kam Wah ham, wood ear fungus and licorice JPY 3,680
Wok-fried chicken with peanuts Kung Po-style JPY 3,480
Deep-fried chicken with lemon sauce JPY 3,680
Braised duck, onion and cauliflower in hot pot with curry flavor JPY 3,880
Wok-fried duck breast with bamboo shoots and mushrooms JPY 3,880
   
Bird’s Nest  
Superior golden bird’s nest with crab meat and crab coral (per person) JPY 13,880
Superior bird’s nest filled in bamboo fungus with supreme sauce (per person) JPY 8,880
Superior bird’s nest soup with crab meat and crab coral (per person) JPY 5,880
Superior bird’s nest with bamboo fungus in chicken cream soup (per person) JPY 5,080
Wok-fried superior bird’s nest with egg white and crabmeat JPY 6,880
Superior bird’s nest and bamboo fungus steamed soup(per person) JPY 5,080
Soup  
Double-boiled sea conch soup with bamboo fungus and cabbages (per person) JPY 2,480
Double-boiled seafood soup with yellow fungus and bamboo fungus (per person) JPY 1,680
Minced Japanese beef thick soup with seaweed and egg white (per person) JPY 1,680
Hot and sour soup with shredded abalone and sea cucumber (per person) JPY 2,280
Vegetable thick soup with bamboo fungus and seaweed (per person) JPY 1,480
   
Abalone  
Braised “Oma” abalone in special oyster sauce (60 g per piece) JPY 68,880
Braised whole “Yoshihama” abalone in special oyster sauce (20 g per piece) JPY 14,880
Double-boiled abalone, cordyceps with dried scallops in clear soup (per person) JPY 8,880
Abalone and sea cucumber braised in five grains sauce (per person) JPY 3,880
Asparagus rolled with minced shrimps and sliced abalone with supreme sauce (per person) JPY 2,080
Wok-fried sliced abalone, bean sprouts and yellow chives JPY 3,880
   
Dried Seafood  
Dried sea cucumber filled with minced pork in green onion and soy sauce (per person) JPY 3,080
Braised whole abalone, foie gras and Shiitake mushroom in special sauce (per person) JPY 5,180
Braised sliced abalone with green vegetables in cream sauce (per person) JPY 3,180
Wok-fried shredded abalone, king crab meat, conpoy and eggs JPY 4,880
Abalone and chicken with morel mushrooms in hot pot JPY 6,080
Braised sea cucumber and shrimp roe with green onion and soy sauce JPY 5,880
   
Seafood  
Wok-fried grouper with lily bulbs and black truffle sauce JPY 5,880
Steamed grouper fillet and Kam Wah ham with supreme sauce JPY 5,880
Wok-fried abalone and geoduck clam with yellow chives JPY 6,880
Pan-fried scallops and minced shrimps with morel mushroom sauce JPY 3,980
Braised prawn with chili sauce JPY 5,680
Deep-fried crab claw filled with minced shrimps and crispy almond (per piece) JPY 2,280
   
Live Seafood  
Drunken prawns Market price
Poached live lobster with vegetables and vermicelli
(Lobsters will be served during the prohibition of fishing period)
Market price
Live pink grouper Market price
Live east spotted grouper Market price
Fresh abalone, Wild tiger prawns, Shrimps, Geoduck clam, Lobster, Crab Market price
   
PREMIER CHINESE TEAS  
Special Selected Tea  
Orchid Oolong
Hangzhou Baby Chrysanthemum
JPY 1,680
JPY 1,380
   
Oolong Tea  
Taiwan Dong Ding Oolong
Anxi Supreme Ti Guan Yin
Chaoan Phoenix Mount Shu Xian
JPY 1,380
JPY 1,380
JPY 1,280
   
Pu Er-Style Tea  
Yunnan Age Unknown
Chrysanthemum Pu Er
JPY 1,280
JPY 1,380
   
Green Tea  
Xifeng Long Jin
Jasmine Dragon Pearl
JPY 1,380
JPY 1,180
   
White Tea  
Super White Peony JPY 1,080
   
Chinese Black Tea  
Lapsang Souchong JPY 1,280
   
Organic Art Tea  
Flower Blossom Art Green Tea JPY 1,280

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
August 13 – 17

Lunch Menu

Handmade dim sum and Cantonese-style barbecued meat combination

Cornish Jack fish fin and soup dumpling with lobster, chicken cream soup

Stir-fried lily bulb, zucchini, bell pepper and grouper

Black truffle and roasted duck noodles with morel mushroom sauce

Dessert platter with Pu-Er tea flavored crème brûlée

Flower art tea

JPY 8,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Dinner Menu

Cantonese-style barbecued meat combination

Barbecued Peking duck

Seafood, bamboo fungus, Cornish jack fish fin and winter melon soup

Braised Yoshihama dried half-abalone and steamed wild grouper with Kam Wah ham

Wok-fried Akagi beef sirloin with black pepper honey sauce and deep fried green pepper

Braised noodles with wood ear fungus and barbequed Moromi pork with Japanese ginger

Almond jelly with fresh fruits and Chinese petit fours

JPY 22,880

Meet The Chef Dicky To


Born in Hong Kong, Chef To has set the highest standards for fine Cantonese cuisine, bringing a wealth of experience from the most prestigious of hotels and restaurants throughout China. "I always want to preserve the original flavor of the ingredients available, ensure that the dishes are healthy and nutritious, provide value for money, and make the presentation the best it can possibly be," says the passionate chef. 



I like to compare my cuisine to the Chinese Ying and Yang symbol.
Read the Interview

Hei Fung Terrace HIGHLIGHTS

00 / 00

Dining OFFERS

BACK TO TOP