#Makuake #SALONG #Yuki Kaneko

A New Culinary Journey at Tea Dragon SALONG

Following six consecutive years of being awarded a Michelin star, Chef Yuki Kaneko opens the doors to his latest venture, Tea Dragon SALONG, located in the heart of Kagurazaka. Starting from November 18, 2025, the restaurant will launch a special course available exclusively through the crowdfunding platform Makuake.

The campaign aims to welcome new customers and offer them an opportunity to indulge in the exquisite flavors of Chinese cuisine. They have crafted special courses designed for either two or four guests at attractive limited prices. The four-person course includes an exclusive guarantee of a chef's counter or private room experience. While normally there is a fee for using a private room, this time it is complimentary, making this an unparalleled opportunity for those who support the project.

Highlights from the Makuake Project:

• - Sale Period: November 18, 2025, at 11:00 AM to December 30, 2025.
• - Validity of Course Vouchers: From January 5, 2026, to June 29, 2026.
• - Member Benefits: Also valid from January 5, 2026, to June 29, 2026.

Course Selections:

1. STANDARD Course
2. SIGNATURE Course
3. PREMIUM Course

Menu Highlights (Partial Selection):

• - Saké and Shaoxing Wine Infused Ikura on Monaka: Rich flavors infused with the sweetness of Shaoxing wine.
• - Assorted Appetizers: Featuring grilled barracuda, Iberico pork, and seasonal pickled vegetables.
• - Shingen Chicken with Salted Koji and Vegan Foie Gras: An innovative dish utilizing local chicken wings filled with a unique vegan alternative.
• - Dim Sum Trio: A delightful mix including shrimp and chicken dumplings.
• - Steamed Giant Grouper with Special Sauce: Flawlessly steamed fish with a rich, delicate sauce.
• - Braised Pork with Black Vinegar: Tender pork slow-cooked with Chinese herbs for a flavorful experience.
• - Shark Fin and Fish Soup with Clay Pot Rice: An unforgettable dish that brings together rich flavors and textures.

At Tea Dragon SALONG, the name reflects both the cultural heritage of China and Japan, aiming to present traditional Chinese dishes accompanied by seasonal Japanese ingredients. The term