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Teikoku Private Dining

Teikoku Restaurant is designed to accommodate private parties of 10 to 70 or more guests. We offer the flexibility for our guests to have either a family function , business event or an intimate wedding. Our guests can choose from one of our many dining rooms to fit their needs. We also offer off site catering options.

The 70-seat Silk Room features contemporary furnishings including glowing silk lanterns, wall sconces, and plantation fans as well as antique wood carvings. In the 30-seat Tatami Room, an ode to Japan, groups of six patrons may dine at low tables and sit in traditional seats. Japanese details such as moon-shaped windows with rice paper, blond wood accents, and floors and tables built without nails enhance the dining area. We also have a handsome 10 seat private dining room with a wood covered ceiling, mahogany wainscoting, and lanterns that give the room its warm feel.

The restaurant is also equipped with the latest technology for any of your business requirements. Whatever your needs may be, the staff at Teikoku Restaurant is here to serve you.  For questions or information about our private party menus, please contact our events coordinator, Mrs. Christine Olmsted at 610.644.8270 or email christineolmsted@live.com

Hors d’oeuvres

Platters

House roll: California, Spicy tuna, Vegetable, Shrimp tempura

Chicken Tempura and Teikoku $50 

Specialty roll: California king, Chay, Shrimp tempura, Spider, Godzilla, Volcano, Eel and avocado $75 

18 piece sushi with Chu-toro $50 

26 piece sushi with Chu-toro $75 

34 piece sushi with Chu-toro and seasonal fish $100 

28 piece sashimi  with Chu-toro $50 

42 piece sashimi  with Chu-toro $75 

56 pieces sashimi with Chu-toro and seasonal fish $100 

A 20% service charge and state sales tax will be added to the above price

Lunch Menu

First course

Please select one:

Crispy chicken spring roll with a sweet plum sauce

Pork dumplings in an orange soy vinaigrette

Mixed green salad with a ginger dressing

Seaweed salad

Tofu miso soup with seaweed and green onion

Chicken vegetable clear soup with dashi broth 

Main course

Please select one:

Chicken teriyaki with sautéed string beans and rice

Shrimp pad Thai

Vegetable fried rice served with a green curry cognac sauce

Salmon in a basil sauce with steamed vegetables and white rice

Spicy basil fried rice with jumbo lump crab meat

Beef teriyaki with sautéed string beans and mashed potato 

Dessert

Choice of gelato, sorbet or seasonal fresh fruit 

$20 per person

A 20% service charge and state sales tax will be added to the above price

Funeral Lunch Menu

We understand that this is a time of mourning the loss of your loved one while celebrating their life.  Our Funeral menu designed to simplify your decisions as well as to allow us to best accommodate your event on short notice. We welcome any special requests that you may have and will make every effort to accommodate your requirements. Please feel free to call if you prefer. If there is anything further that you require, please do not hesitate to contact us.

First course

Please select one:

Tofu miso soup with seaweed and green onion

Creamy clam chowder

Avocado salad with ginger dressing

Main course

Please select one: 

Chicken teriyaki with steamed vegetable and white rice

Pan roasted salmon with chunky tomato, gorgonzola cream

Shrimp and vegetable tempura fondue with gorgonzola cream sauce

Grilled rib-eye with sautéed green beans and mashed potato

4 ounce petite filet mignon with a wild mushroom teriyaki glaze and sautéed baby spinach (add $3)

 Dessert

Chef’s choice 

$15.99 per person

A 20% service charge and state sales tax will be added to the above price

Dinner menu I

 First course

Please select three appetizers to be offered family style: 

Crispy chicken spring Roll with a sweet plum sauce

Skewered chicken sate in a peanut sauce with a pineapple salsa

Pork dumplings in an orange soy vinaigrette

Avocado salad with a ginger dressing

House green salad, crispy goat cheese with a yuzu dressing

 Main course

Served with white rice and steamed vegetables

Please select three: 

Phyllo wrapped shrimp in a peanut sauce with pineapple salsa

Chicken teriyaki served sautéed string beans and rice

Sesame chicken with red and yellow peppers, broccoli in a chili soy sauce

Shrimp pad Thai

Vegetable fried rice

Roasted salmon with assorted vegetables in a red curry brandy sauce 

Dessert

Assortment of Chef selections

 $35 per person

A 20% service charge and state sales tax will be added to the above price

Dinner menu II

 First course

Please select three appetizers to be offered family style:

Crispy chicken spring roll with a sweet plum sauce

Skewered chicken sate in a peanut sauce with a pineapple salsa

Pork dumplings in an orange soy vinaigrette

Crispy calamari tossed in mixed green salad and vegetables in a spicy lime dressing

House green salad, crispy goat cheese with a yuzu dressing

Peking duck rolls

Second Course

Sushi assortment 

Main course

Served with white rice and steamed vegetables

Please select three: 

Phyllo wrapped shrimp in a peanut sauce with pineapple salsa

Chicken teriyaki served sautéed string beans and rice

Sesame chicken with red and yellow peppers, broccoli in a chili soy sauce

Shrimp pad Thai

Vegetable fried rice

Roasted salmon with assorted vegetables in a red curry brandy sauce 

Dessert

Assortment of Chef selections

$40 per person

A 20% service charge and state sales tax will be added to the above price 

Dinner Menu III

 First course

Please select three appetizers to be offered family style:  

Skewered chicken sate in a peanut sauce with pineapple salsa

Thinly sliced Kobe beef set in a yuzu-soy and seared with extra virgin olive oil

Marinated lobster and shrimp dumplings in a chardonnay cream sauce

Crispy calamari tossed in mixed green salad and vegetables in a spicy lime dressing

House green salad, crispy goat cheese with a yuzu dressing

Rock shrimp tempura with wasabi aioli

Mini tuna bruschetta pizza

 Second Course

Sushi and sashimi assortment 

Main course

Served with white rice and steamed vegetables

Please select three: 

 Rib-eye steak served with assorted vegetables in a panang curry sauce

N.Y. strip steak served with a spicy teriyaki sauce

Basil fried rice with crab meat in a Thai basil chili sauce

Pan seared shitake crusted scallops in a champagne saffron cream sauce

Shrimp pad Thai

Lobster tempura with gorgonzola cream fondue

Grilled Hawaiian butterfish in a honey mustard, miso glaze

Dessert

Assortment of Chef selections

 $55 per person

A 20% service charge and state sales tax will be added to the above price

Omakase Dinner Menu I

Omakase literally means to entrust your dining experience to our chef, Chay Vadhanachai. In so doing, a culinary adventure will be created for you unlike any that you have previously experienced! Using the freshest, most unique ingredients and presentations; building from one course to the next; you will be treated to a succession of meticulously chosen hot and cold dishes. If you are truly adventurous, we request that you leave yourself in our hands.

First course

Amuse Bouche - Delight before the meal begins

Second course

Sushi - Fresh, delicate and succulent

Third course

Earth - Vegetable course

Fourth course

Sea - Fish course

Fifth course

Land - Meat course

Sixth course

Dessert - Chefs choice  

$65 per person

Omakase Dinner Menu II

Omakase literally means to entrust your dining experience to our chef, Chay Vadhanachai. In so doing, a culinary adventure will be created for you unlike any that you have previously experienced! Using the freshest, most unique ingredients and presentations; building from one course to the next; you will be treated to a succession of meticulously chosen hot and cold dishes. If you are truly adventurous, we request that you leave yourself in our hands.

First course

Amuse Bouche - Delight before the meal begins

Second course

Sushi and sashimi - Fresh, delicate and succulent

Third course

Earth - Vegetable course

Fourth course

Intermezzo –Sorbet

Fifth course

Sea - Fish course

Sixth course

Land - Meat course

Seventh course

Dessert - Chefs choice 

$80 per person

A 20% service charge and state sales tax will be added to the above price