Food Philosophy

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


NAPA menu


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.

Scallop ceviche
RMB 128

Cilantro | Ginger

Asparagus soup
RMB 138

Radish / Royale

RMB 388

Root vegetables / Consomme

Rougie foie gras
RMB 198

Iberico dashi | Smoked eel

RMB 118

Herb salad | Vanilla vinaigrette


All prices are in RMB and subject to 10% service charge.

RMB 358

Bisque / Mango salsa

RMB 498

Yuba | Carmelized onion | Dill sauce

Coastal new zealand lamb loin
RMB 318

Green peas / Shallot puree

Chilean M7 wagyu striploin
RMB 598

Chimichurri / Asparagus

5J iberico pork 100%
RMB 398

Presa / Jamón / Truffle

On the casual side

Fine de claire – la royale oyster
RMB 48 | 248


5J iberico bellota ham 100%
RMB S: 228 | M: 428

Porcini mayonnaise / Tomato aioli / Virgin olive oil


Selection of fine cheeses S: 198 | M: 298 | L: 398


All prices are in RMB and subject to 10% service charge.

“Crystal ball ”3.0
RMB 128

Cassis sorbet | Vanilla custard foam | Almond

Dark chocolate
RMB 98

Ice cream / Mousse / Meringue

RMB 98

Dulce de leche / Yogurt / Berries

Francisco Javier

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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