The change in seasons has inspired a fresh spring menu from An Dining's Head Chef Shinichi Maeda, which is predictably packed with local Hokkaido produce and mouth-watering seasonal flavours.
Two course menus options are available, from which you might try fried Suttso monkfish marinated in malted rice, Shiretoko wild venison tataki with white truffle and eggplant puree, or Jingisukan-style slow braised Hokkaido wagyu beef cheek. You can also choose from an à la carte menu.
An Dining Head Chef Shinichi Maeda has served up a fresh spring menu.
View the new spring menu
Booking Enquiry
Please click the link below to see live availability and to make a booking for dinner at An Dining. If you are unable to see the page, email eat@andining.com with the details of your booking request. Please note that bookings are not confirmed until you receive confirmation from An Dining.
Click here to make your booking (the page will open in a new tab).
