At La Gangka, you can enjoy authentic Cantonese cuisine that uses plenty of high-quality ingredients, such as red grouper, which is thick and strong, and shark's fin, whose quality can be seen from its transparent streaks. Chef Kan Yamaguchi says, "I want people to taste the quality and freshness of the ingredients." Mr. Chen Kuo-hsiung, a dim sum master who has been working together in the kitchen for more than 20 years, will express the culmination of his work as a chef in Roppongi. In order to fully bring out the charm of the ingredients, the chef believes in light heating and gentle seasoning. If you taste the freshly cooked ingredients that are rich in flavor, you will be captivated by the charm of Cantonese cuisine.
The true value of La Kanka is the dim sum dishes created by the collaboration between head chef Mr. Yamaguchi and dim sum master Mr. Chen. The [Two Special Dim Sums of Kuruma Prawn and Abalone], which uses freshly slaughtered shrimp and boiled whole abalone, is a delight to the palate with the gravy of the dim sum and the fresh umami of the ingredients. The soymilk apricot kernel tofu served for dessert is accompanied by a syrup made from the fruit of the monk fruit, which is the origin of the restaurant's name. The smooth apricot kernel tofu goes down your throat and the refreshing aftertaste of the refreshing yet rich sweetness of the lakanka leaves your cheeks relaxed.
|Facilities / services|
|Area||Roppongi Keyakizaka-dori 3F|
|Hours||Lunch 11:30~15:00(LO 14:00)/Dinner 17:30~(Last entry 20:00) Regular holiday: Monthly holiday|
|Number of seats||20 seats|
|Average budget||Lunch: ¥ 6,000 Dinner: ¥ 25,000|
|Hills App /
|Hills points eligible / credit points eligible (2%, 3% on Sundays)|