The food philosophy at NAPA is the reflection of the season.
We handle everything with love and respect through creating a harmony among different ingredients to celebrate seasonal produce, its integrity ultimately achieve a balance of flavors
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NAPA menu
by
Chef Francisco Araya
NAPA Menu is a 5 or 6 courses open menu, showcasing some of our signature as well as seasonal dishes.
Chef Francisco Araya will prepare you dishes that can change at any time, following what nature gives us at its best.
We call this a “carte blanche” in France, or omakase in Japan.
Let us know if you have any allergies, and the Chef will take care of the rest…
5 Courses menu: RMB 598 / Guest
Additional course (Rougie Foie gras) with extra 100 RMB supplement
In order to fully enjoy the dinner, please allow 90-120 minutes for the NAPA menu.
To Start
All prices are in RMB and subject to 10% service charge.
Main
All prices are in RMB and subject to 10% service charge.
On the casual side
Cheese
Sweets
All prices are in RMB and subject to 10% service charge.
Francisco Javier
Araya
Executive chef
Born in a family of chefs, Francisco has travelled extensively throughout his culinary career.
The working experience at Mugaritz and elBulli , especially the rigorous training with legendary Ferran Adrià , has set a solid foundation of Francisco’s own avant garde style of cooking.
In 2012, he joined two fellow elBulli alumni as the Executive Chef for an 8 seat Tokyo restaurant, 81, marring Latin American cuisine with japanese aesthetic and ingredients. December 2013, Francisco was awarded his first Michelin star.
In 2015 Francisco become Executive Chef of the renowned NAPA Wine Bar and Kitchen in Shanghai, bringing his exciting and exquisite style to the uprising food capital of Shanghai.
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