Chinese Restaurant "Dunhuang" to Start "Summer Chef's Recommended Course" from May 11th (Monday)
Chinese restaurant "Dunhuang" will offer a "Summer Chef's Recommended Course" featuring abundant seasonal ingredients at all its branches from May 11, 2026, to September 29, 2026. There are three types of courses: Luxury, Family, and Supreme, with prices ranging from 4,500 yen to 7,500 yen per person. Customers can enjoy seasonal delicacies prepared with traditional Sichuan cooking techniques under the direction of Head Chef Shuji Muraoka.
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- 📰 Published: May 7, 2026 at 20:11
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Dunhuang, a Chinese restaurant with over 50 years of history, founded on Sichuan cuisine and cherished by the local community, will begin offering its "Summer Chef's Recommended Course," featuring an abundance of seasonal delicacies, from Monday, May 11th. Enjoy seasonal flavors prepared with traditional Chinese techniques, such as large prawns with mango sauce, "Eel Garlic Fried Rice," and "Stir-fried Abalone and Summer Vegetables with XO Sauce," perfect for the upcoming season. There are three courses: Luxury, Family, and Supreme. Please come and enjoy the seasonal delights. All our staff look forward to your visit.
Sales Period: Monday, May 11, Reiwa 8 (2026) – Tuesday, September 29
*Some menu items may end once ingredients run out.
Luxury Course (Image is for 6 people)
Luxury Course
5,500 yen per person (tax included) – Available for 2 or more people.
・Dunhuang's Famous Fresh Fish Mixed Salad
・Large Prawns with Mango Mayonnaise Sauce
・Shark Fin Soup with Water Shield
・Master's Sichuan Mapo Tofu
・Spicy Stir-fried Beef and Garlic Sprouts for Stamina
・Eel Garlic Fried Rice
・Fried Chicken and Double Cheese Spring Rolls
・Almond Tofu with Matcha Syrup
Family Course
4,500 yen per person (tax included) – Available for 2 or more people.
・Dunhuang's Famous Fresh Fish Mixed Salad
・Shark Fin Soup
・Stir-fried Shredded Beef and Green Peppers
・Fried Chicken and Curry Shrimp Dumplings
・Shrimp with Chili Sauce
・No.1 Popular Sweet and Sour Pork with Black Vinegar
・Master's Sichuan Mapo Tofu
・Dunhuang's Famous Lettuce Fried Rice
・Almond Tofu
Supreme Course
7,500 yen per person (tax included) – Available for 2 or more people.
・Dunhuang's Famous Fresh Fish Mixed Salad
・Shark Fin Soup with Water Shield
・Peking Duck
・Stir-fried Abalone and Summer Vegetables with XO Sauce
・Braised Whole Shark Fin
・Master's Sichuan Mapo Tofu
・Eel Garlic Fried Rice
・Almond Tofu with Matcha Syrup
Dunhuang All Stores
・Yamaguchi Onoda Store: 632-1 Nishitakaba, Onoda City, Yamaguchi Prefecture 0836-83-7413
・Yamaguchi Ube Store: Ube Kosan Building B1F, 8-1 Aioicho, Ube City, Yamaguchi Prefecture 0836-22-0330
・Yamaguchi Shunan Store: 3-15 Mori-cho, Shunan City, Yamaguchi Prefecture 0834-31-1901
・Yamaguchi Shimonoseki Store: 3F, Caman Wharf, 6-1 Karatocho, Shimonoseki City, Yamaguchi Prefecture 083-234-5511
・Hiroshima Grand Tower Store: Urban View Grand Tower 2F, 4-1 Kami-Hatchobori, Naka-ku, Hiroshima City, Hiroshima Prefecture 082-212-1177
Profile of General Chef Shuji Muraoka
Started part-time at Dunhuang Tokuyama store in his second year of high school. Initially, he was in charge of dishwashing for about half a year, and then moved on to food preparation. He was praised by the head chef and sous chef at the time for his culinary talent, and despite being a part-timer, he was entrusted with tasks such as meat cutting and fruit platters. After graduating from high school, he joined Dunhuang at the age of 18. He was assigned to the Dunhuang Shimonoseki store, a newly opened large store, as a new employee. He then gained experience at all stores, including the Ube ANA Hotel store, and was appointed store manager and chef at the age of 27. After serving at various Dunhuang locations in Kansai and other regions, he was appointed General Chef, and also served as Kitchen Manager, Area Manager, and Deputy General Manager. In April 2018, he was appointed Representative Director and General Chef of Dunhuang Co., Ltd., which was established as a group company of Yakiniku Sakai Holdings Co., Ltd. His motto is "Ichiza Konryu," aiming for a special sense of unity that arises when hosts dedicate themselves and guests are filled with emotion. This is also Dunhuang's management philosophy, which they believe is necessary not only for customers but also for the internal corporate culture, wishing for employees and their families to share happiness. Dunhuang Co., Ltd. was absorbed and merged into Yakiniku Sakai Holdings Co., Ltd. on October 1, 2025.
July 2021: Received Yamaguchi Prefecture Environmental Life Contributor Governor's Award (Culinary Professional Achievement)
November 2023: Received Minister of Health, Labour and Welfare Award
Branch Manager, Japan Chinese Cuisine Association Yamaguchi Prefecture Branch
Director, Yamaguchi Prefecture Chefs Association Howakai
External Lecturer, Shimonoseki Junior College Affiliated High School Culinary Department
The foundation of Dunhuang's Sichuan cuisine was brought to Japan by Chen Kenmin, known as the "father of Sichuan cuisine in Japan," who infused the essence of Chinese cuisine into Dunhuang's workshop during its founding period. That tradition is still passed down in Dunhuang today.
About "Dunhuang"
Founded in November 1974 (Showa 49) as an authentic Chinese restaurant in Onoda City, Yamaguchi Prefecture.
Sales Period: Monday, May 11, Reiwa 8 (2026) – Tuesday, September 29
*Some menu items may end once ingredients run out.
Luxury Course (Image is for 6 people)
Luxury Course
5,500 yen per person (tax included) – Available for 2 or more people.
・Dunhuang's Famous Fresh Fish Mixed Salad
・Large Prawns with Mango Mayonnaise Sauce
・Shark Fin Soup with Water Shield
・Master's Sichuan Mapo Tofu
・Spicy Stir-fried Beef and Garlic Sprouts for Stamina
・Eel Garlic Fried Rice
・Fried Chicken and Double Cheese Spring Rolls
・Almond Tofu with Matcha Syrup
Family Course
4,500 yen per person (tax included) – Available for 2 or more people.
・Dunhuang's Famous Fresh Fish Mixed Salad
・Shark Fin Soup
・Stir-fried Shredded Beef and Green Peppers
・Fried Chicken and Curry Shrimp Dumplings
・Shrimp with Chili Sauce
・No.1 Popular Sweet and Sour Pork with Black Vinegar
・Master's Sichuan Mapo Tofu
・Dunhuang's Famous Lettuce Fried Rice
・Almond Tofu
Supreme Course
7,500 yen per person (tax included) – Available for 2 or more people.
・Dunhuang's Famous Fresh Fish Mixed Salad
・Shark Fin Soup with Water Shield
・Peking Duck
・Stir-fried Abalone and Summer Vegetables with XO Sauce
・Braised Whole Shark Fin
・Master's Sichuan Mapo Tofu
・Eel Garlic Fried Rice
・Almond Tofu with Matcha Syrup
Dunhuang All Stores
・Yamaguchi Onoda Store: 632-1 Nishitakaba, Onoda City, Yamaguchi Prefecture 0836-83-7413
・Yamaguchi Ube Store: Ube Kosan Building B1F, 8-1 Aioicho, Ube City, Yamaguchi Prefecture 0836-22-0330
・Yamaguchi Shunan Store: 3-15 Mori-cho, Shunan City, Yamaguchi Prefecture 0834-31-1901
・Yamaguchi Shimonoseki Store: 3F, Caman Wharf, 6-1 Karatocho, Shimonoseki City, Yamaguchi Prefecture 083-234-5511
・Hiroshima Grand Tower Store: Urban View Grand Tower 2F, 4-1 Kami-Hatchobori, Naka-ku, Hiroshima City, Hiroshima Prefecture 082-212-1177
Profile of General Chef Shuji Muraoka
Started part-time at Dunhuang Tokuyama store in his second year of high school. Initially, he was in charge of dishwashing for about half a year, and then moved on to food preparation. He was praised by the head chef and sous chef at the time for his culinary talent, and despite being a part-timer, he was entrusted with tasks such as meat cutting and fruit platters. After graduating from high school, he joined Dunhuang at the age of 18. He was assigned to the Dunhuang Shimonoseki store, a newly opened large store, as a new employee. He then gained experience at all stores, including the Ube ANA Hotel store, and was appointed store manager and chef at the age of 27. After serving at various Dunhuang locations in Kansai and other regions, he was appointed General Chef, and also served as Kitchen Manager, Area Manager, and Deputy General Manager. In April 2018, he was appointed Representative Director and General Chef of Dunhuang Co., Ltd., which was established as a group company of Yakiniku Sakai Holdings Co., Ltd. His motto is "Ichiza Konryu," aiming for a special sense of unity that arises when hosts dedicate themselves and guests are filled with emotion. This is also Dunhuang's management philosophy, which they believe is necessary not only for customers but also for the internal corporate culture, wishing for employees and their families to share happiness. Dunhuang Co., Ltd. was absorbed and merged into Yakiniku Sakai Holdings Co., Ltd. on October 1, 2025.
July 2021: Received Yamaguchi Prefecture Environmental Life Contributor Governor's Award (Culinary Professional Achievement)
November 2023: Received Minister of Health, Labour and Welfare Award
Branch Manager, Japan Chinese Cuisine Association Yamaguchi Prefecture Branch
Director, Yamaguchi Prefecture Chefs Association Howakai
External Lecturer, Shimonoseki Junior College Affiliated High School Culinary Department
The foundation of Dunhuang's Sichuan cuisine was brought to Japan by Chen Kenmin, known as the "father of Sichuan cuisine in Japan," who infused the essence of Chinese cuisine into Dunhuang's workshop during its founding period. That tradition is still passed down in Dunhuang today.
About "Dunhuang"
Founded in November 1974 (Showa 49) as an authentic Chinese restaurant in Onoda City, Yamaguchi Prefecture.