Dynasty, at Hilton Nagoya, offers traditional Chinese cuisine with a sense of the contemporary created by their head chef Imai who specializes in evolving Modern Chinese cuisine. A meal at Dynasty is a chance to enjoy a unique culinary experience.
All this is down to head chef Shin Imai who joined Hilton Nagoya in 1995 and had on-the-job-training under the head chef of Dynasty at the time, Yonekawa.
In 2005 he was chosen to join the opening staff for the new restaurant “China Blue” at Conrad Tokyo which is part of the luxury Hilton Worldwide brand. Imai worked as the right-hand man for their head chef Albert Tse’s for 10 years and contributed his skills to make the restaurant gain a Michelin star. His sophisticated techniques and refined sensitivity in modern Chinese cuisine were highly regarded and then he widened his appeal by acting as a guest chef at other Hilton hotels in Japan.
In 2015 he came back to where he belongs, Hilton Nagoya, as a head chef of Dynasty, he accepted the offer from the former head chef Yonekawa to be his successor. His return to Hilton Nagoya has inspired a fresh sensitivity for modern Chinese style cuisine that resulted from his years at “China Blue”.
The Sichuan Signature Course
So what do we reccomend? Well first off you should try the restaurant’s signature course “Sichuan”
The “Sichuan Signature Course” starts with assorted Sichuan-style appetizers including Yodare dori, chicken with Sichuan pepper sauce, Filet of Beef with Sansho pepper sauce and a popular Sichuan dish Mapo Doufu – Braised Tofu with Minced Meat which will satisfy your eyes as well as your palate. Enjoy those spicy and tasty Sichuan dishes recommended in summer.
The Sichuan Signature Course is ¥10,800 per person
Chinese Lunch Buffet
Another great chance to try Dynasty’s authentic Chinese cuisine is their Chinese Lunch Buffet, which consists of mainly traditional Cantonese dishes along with some popular Sichuan spicy dishes at a reasonable price. Over 40 dishes are set on the buffet such as cold starters, hot dishes, dim sum and dessert. They change the menus every month so you can always try something new. Recommended dishes for June are Chicken with Sichuan Pepper Sauce and Sautéed pork and kidney beans in Sichuan style.
Adults are ¥3,300 per person and kids over 4 are ¥2,110 per person.
Sat, Sun, Nat Hols:
Adults are ¥4,100 per person and kids over 4 are ¥2,110 per person.
(All prices are exclusive of tax and service charge.)