Chinese Restaurant KEI-LIN 2F
Enjoy dishes that showcase the richness and umami of the spicy flavors that are typical of Sichuan cuisine. As well as spicy offerings, Kei-Lin serves numerous Sichuan dishes that offer a colorful variety of flavors. The restaurant is known for its seasonal ingredients, colors, and abundant use of vegetables. An extensive range of Shaoxing wine and other wines carefully chosen by our sommelier is also available for you to pair with your meal. Kei-Lin also has several private rooms that cater for parties of anywhere from 6 to 18 guests. These rooms cater for various uses, such as celebratory occasions and working lunches or dinners.
※Some menus may not be available.
Please contact us for details.
Lunch
11:30a.m. ～ 3:00p.m.（L.O.2:30p.m.）
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BIMISAI lunch (Weekdays only)
Kei-Lin’s popular prix fix lunch.
The choices of main dish include dishes that have been prepared with health, beauty and low calories in mind.
Choose two dishes from a selection of ten dishes that change every second week.【Price】BIMISAI lunch A JPY3,300/ BIMISAI lunch B JPY2,500
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Keika Lunch Available on weekends and public holidays only
An affordable lunch set available on weekends and public holidays that lets you try some of Kei-Lin’s most popular dishes.
For an experience of colorful Sichuan cuisine, choose two dishes from the selection that includes shark-fin soup and six other dishes made with the best fresh ingredients.【Price】JPY3,900
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KEI-LINMEISAIFU
A course of seven dishes made with seasonal ingredients.
【Price】JPY7,000
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BIWA
Savor all eight of Kei-Lin’s recommended dishes in this course.
【Price】JPY10,000
Dinner
5:30p.m. ～ 9:30p.m.（L.O.9:00p.m.）
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YUKYU
Head Chef Midorikawa includes sumptuous ingredients and the very best dishes in this course.
Highly recommended for dinner gatherings and to entertain guests.【Price】JPY15,000
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BIWA
Savor all eight of Kei-Lin’s recommended dishes in this course.
【Price】JPY10,000
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KEI-LINMEISAIFU
A course of seven dishes made with seasonal ingredients.
【Price】JPY7,000
* All prices include consumption tax and a service charge.
* The contents of menus are subject to change depending on the availability of ingredients.
* Photographs are for illustrative purposes only.
* Opening days and hours are subject to change.
The Chef
Head Chef Masanori Midorikawa
Came to work at the Hotel Metropolitan in 1985 after working in other hotel restaurants.
He was appointed Head Chef of Hotel Metropolitan Nagano’s Kei-Lin in 1996.
He moved to Hotel Metropolitan’s Kei-Lin in April 1999 and was appointed Head Chef there in 2002.
He delivers the richness and umami of the spicy flavors that are typical of the spices used in Sichuan cuisine, and a rich variety of flavors.
Information
| Location | 2floor |
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