#Japan #Sichuan Cuisine #Dunhuang #Yamaguchi #Chef's Special

Discover Dunhuang's Summer Chef's Recommendations

From May 11, renowned Chinese restaurant Dunhuang will kick off its 'Summer Chef's Recommended Courses.' With over 50 years of history, Dunhuang has been a staple for locals seeking authentic Sichuan cuisine. This year, they invite diners to indulge in a series of seasonal dishes that highlight summer's vibrant flavors.

Culinary Highlights

The summer menu incorporates fresh, local ingredients, showcasing a variety of options that cater to different palates. The chef's recommendations include:

• - Mango Sauce Prawns: Large prawns tossed in a sweet mango sauce, perfect for the hot summer days.
• - Unagi Garlic Fried Rice: A delightful combination of eel and garlic in a fried rice dish that offers a unique twist on traditional flavors.
• - Abalone and Summer Vegetable Stir-Fry: This dish melds the rich taste of abalone with seasonal vegetables, prepared using classic Chinese techniques.

The courses are meticulously designed for dining experiences that embody luxury, camaraderie, and the pinnacle of culinary excellence, available in three tiers:

1. Luxury Course: Priced at 5,500 yen per person (tax included), the Luxury course features:
- Dunhuang’s famous mixed fish salad
- Mango mayo sauce prawns
- Shark fin soup with junshai
- Traditional Mapo tofu
- Spicy stir-fried beef with garlic sprouts
- Eel garlic fried rice
- Chicken karaage and double cheese spring rolls
- Almond jelly with matcha syrup

2. Camaraderie Course: Available at 4,500 yen per person (tax included), this option includes:
- Dunhuang’s famous mixed fish salad
- Shark fin soup
- Stir-fried beef and bell pepper
- Chicken karaage with curry shrimp dumplings
- Chili prawns
- Popular black vinegar sweet and sour pork
- Traditional Mapo tofu
- Dunhuang’s lettuce fried rice
- Almond jelly

3. Exquisite Course: For 7,500 yen per person (tax included), the Exquisite course features:
- Dunhuang’s famous mixed fish salad
- Shark fin soup with junshai
- Peking duck
- Abalone with summer vegetables stir-fry
- Braised shark fin
- Traditional Mapo tofu
- Eel garlic fried rice
- Almond jelly with matcha syrup

Availability

The courses will be available from May 11 until September 29, 2023. However, please note that certain dishes may end once ingredients run out, so ensure to make your reservations early.

About Dunhuang

Founded in November 1974, Dunhuang started its journey in Onoda City, Yamaguchi, as a purveyor of genuine Chinese cuisine when authentic offerings were scarce in the region. Since then, it has evolved into a local icon, renowned for its Sichuan flavors. Initially, the spicy perception of Sichuan cuisine posed a challenge; however, through dedication and passion, Dunhuang gained deep-rooted support in the community.

Dunhuang hosts venues equipped with spacious banquet halls and private rooms, catering to everyday dining, special occasions, and various events. It embodies a commitment to local produce and sustainability, continually enhancing its role as a leading restaurant in the region’s food scene.

The Culinary Journey of Head Chef Hideo Muraoka

Chef Muraoka began working part-time at the Dunhuang Tokuyama location during high school. His journey progressed from dishwashing to food preparation, eventually being recognized for his culinary skills. Upon graduating, he joined Dunhuang and quickly climbed the ranks through dedication, eventually becoming head chef and managing various locations. Under his guidance, Dunhuang's ethos revolves around creating meaningful dining experiences, where every guest feels a unique sense of belonging.

Dunhuang continues to foster its heritage and is dedicated to evolving while staying true to its roots. In late 2025, Dunhuang will merge with Yakiniku Sakai Holdings, further expanding its reach.

Come savor the essence of summer at Dunhuang, where tradition meets innovation in every delectable dish!