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[ 12 mins walk from Hiroo Station ] ■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. Sazenka is a Chinese restaurant in Tokyo.Prepare to embark on a captivating culinary journey guided by the visionary chef Tomoya Kawada, whose innovative approach is rooted in the guiding concept of 'Japanese spirit drawing on Chinese learning'. With deep reverence for both Chinese and Japanese cuisines, Kawada artfully combines elements from each tradition to create a truly unique and unforgettable dining experience. At the esteemed establishment, Chef Kawata's cuisine pays homage to the rich culinary heritage of China while infusing it with his own creative interpretations influenced by Japanese gastronomy. This harmonious blend results in dishes that are not only visually stunning but also tantalizing to the taste buds. Chef Kawata firmly believes that true flavor lies in achieving a delicate balance and lightness of taste. To achieve this, he skillfully combines cooking techniques such as boiling dishes in water and using an open flame. One standout specialty that embodies this philosophy is the 'Kippin Kanpo' featuring Sanriku awabi (abalone). This exquisite creation showcases Chef Kawata's mastery as he effortlessly balances flavors and textures through precise cooking methods. The result is a dish that exemplifies the perfect harmony created when ingredients are cooked with finesse both in water and over an open flame. While Chef Kawata excels at creating remarkable Chinese-inspired dishes, what sets his creations apart is the unmistakable touch of Japanese refinement infused into every bite. It is this indescribable quality - often referred to as 'je ne sais quoi' - that elevates his Chinese-inspired offerings into sublime culinary experiences. Prepare for an extraordinary dining adventure where traditional boundaries are pushed aside, allowing creativity and innovation to take center stage. And immerse in an atmosphere where cultural influences meld seamlessly together, resulting in flavors that transcend borders while honoring traditions deeply rooted within each culture. *Photo source: The restaurant's official website/ partner's website

Sazenka

[ 1 min walk from Exit No.7 of Ginza-1chome Station ] REIKASAI GINZA offers a truly sumptuous gastronomic experience by bringing to life the court cuisine of China's Qing Dynasty. Founded by Lei Zucha, a high-ranking official during the reign of Empress Dowager Xi, REIKASAI GINZA is a rare restaurant that preserves the court cuisine of the Qing Dynasty in China. REIKASAI GINZA still does not use any food additives, and its cuisine is based on the concept of “medicine and food of the same origin,” which is gentle to the body and has the power to make people beautiful from the inside out. The dishes are carefully prepared and seasoned with respect for the five tastes, and are a truly luxurious gastronomic experience with a rich flavor. REIKASAI GINZA's court cuisine is ideal for special occasions such as anniversaries with special people, birthdays, and wedding anniversaries. REIKASAI GINZA also has a completely private room available for business entertainment and dinners. REIKASAI GINZA promises you a memorable time of pleasant conversation in a spacious and luxurious space. REIKASAI GINZA hopes you will enjoy each and every dish prepared with care and attention.

REIKASAI GINZA

<h2>Omakase Chinese Restaurant in Tokyo</h2><h2>Reservation for “Chinese Cuisine Kanda Yunrin”</h2>[ 6 mins walk from Akihabara Station ]Chinese Cuisine Kanda Yunrin is a Chinese restaurant located in Kanda, Tokyo. Kanda Yunrin is an authentic Chinese restaurant that combines traditional Chinese cuisine with innovative twists. The focus on high-quality ingredients is evident, with fresh vegetables, seafood, and premium meats taking center stage. The restaurant is particularly committed to sourcing fresh vegetables from the owner’s family farm, along with seasonal ingredients directly from local producers. Additionally, unique ingredients such as wild plants, game meat, and dried foods popular in China are also incorporated. At Kanda Yunrin, guests can enjoy authentic Chinese dishes prepared using traditional cooking methods in a calm, refined atmosphere. It is an ideal place for both business dinners and gatherings, offering high-quality Chinese cuisine.<h3>Kanda Yunrin’s Commitment to Natural Ingredients</h3>At Kanda Yunrin, the focus is on seasonal ingredients, and no artificial seasonings, such as chemical flavor enhancers, chicken powder, or amino acids, are used. With the growing health-conscious trend, more people are becoming concerned about the use of such additives, but at Kanda Yunrin, these are strictly avoided to preserve the natural flavors of the ingredients. The restaurant carefully selects oyster sauce, soy sauce, and other seasonings to ensure they are free from unnecessary additives. Building on the traditions of Chinese cuisine, the dishes are crafted with creative freedom and unique ideas, aiming to delight guests. The chef places special emphasis on "soups and ingredients," investing in high-quality ingredients to fully bring out their natural flavors. You’ll experience dishes that set Kanda Yunrin apart from others, with a focus on authentic and meticulously crafted cuisine.<h3>Chinese Cuisine Kanda Yunrin's Commitment to Quality Ingredients</h3>At Chinese Cuisine Kanda Yunrin, seasonal ingredients are sourced directly from various regions, including Gunma, Niigata (Joetsu), Hokkaido, Aomori, Okinawa, and Ishigaki Island. In Chiba Prefecture, where the owner’s family is based, vegetables carefully cultivated by the parents, as well as wild bamboo shoots and natural mountain vegetables collected from the mountains, are actively used in the dishes. The restaurant focuses on offering dishes that highlight the fresh and high-quality ingredients, with particular emphasis on vegetables. The rice used is high-quality Koshihikari, sourced from Aizu, and is produced by Katsumi Suzuki, a skilled grower, as well as from the owner’s family farm in Chiba.<h3>Signature Dishes of Kanda Yunrin</h3>One of the signature dishes at Chinese Cuisine Kanda Yunrin is the Imperial-Style Braised Shark’s Fin in Soy Sauce. The dish uses a carefully crafted broth, and the shark’s fin is carefully prepared and slowly simmered with whole chicken, pork hock, duck, duck fat, Jinhua ham, and dried scallops. The dish is finished without the use of salt, relying solely on the natural umami from the Jinhua ham and dried scallops, enhancing the flavor of the ingredients. Another highlight is the Shanghai-style Braised Shark’s Fin, which features a rich crab miso made with both male and female Shanghai crabs. After steaming the crabs, they are carefully cracked open and combined with a high-quality broth for slow simmering. The combination of rich Shanghai crab miso and shark’s fin creates a perfect harmony of flavors. In addition, the Fried and Grilled Shark’s Fin is seasoned with superior broth, then slowly pan-fried to a crispy texture. The dish is finished with a clear and rich sauce made from Jinhua ham and superior broth, providing a deep and savory taste. These dishes are also prepared with seasonal variations, with creative adjustments made to both the seasoning and presentation. In addition to the signature shark’s fin dishes, the restaurant recommends seasonal offerings featuring Shanghai crab from October to December, as well as dishes that pair with meticulously prepared, high-quality broths known as "Tang". At Kanda Yunrin, a variety of ingredients such as chicken, pork, duck, and shark are used to create around eight types of broths, including "Mao Tang" and "Bai Tang." By blending multiple broths and simmering them slowly, a rich, deep flavor is infused into the ingredients, resulting in a truly exceptional dish.<h3>Wine and Food Pairings at Chinese Cuisine Kanda Yunrin</h3>Chinese Cuisine Kanda Yunrin offers an exclusive selection of approximately 50 wines, handpicked by a sommelier from around the world, including France, Italy, Chile, China, the United States, and Japan. The wines primarily come from small family-run wineries that are dedicated to organic grape cultivation, as well as consistent production from fermentation to bottling. These wines are made with passion and care by their producers. The sommelier at Kanda Yunrin personally tastes each wine and selects them based on their compatibility with the dishes, offering a wide range of pairings that complement the flavors of Chinese cuisine.<h3>Other Beverage Options at Chinese Cuisine Kanda Yunrin</h3>In addition to the carefully curated selection of global wines, Chinese Cuisine Kanda Yunrin offers a variety of beverages, including Chinese tea, beer, and Shaoxing wine, providing guests with options tailored to their preferences. A diverse selection of rare Shaoxing wines from China is also available. Guests can enjoy the "aroma, flavor, and color" of Shaoxing wine while exploring various pairings that enhance the dining experience. Additionally, the tea served during dinner is the "Lan Guiren" oolong tea from Yunnan Province.<h3>Interior and Atmosphere at Chinese Cuisine Kanda Yunrin</h3>Chinese Cuisine Kanda Yunrin provides a spacious and elegant environment with 34 seats (two private rooms for six guests each, with a maximum capacity of 14). It is a calm and refined space that accommodates both large groups and smaller, more intimate gatherings, making it ideal for individual diners as well.<h3>Owner Chef of Chinese Cuisine Kanda Yunrin, Yukio Naruke</h3>Yukio Naruke, the owner and chef of Chinese Cuisine Kanda Yunrin, pursued his passion for Chinese cuisine after graduating from high school. He honed his skills at renowned hotels and restaurants in Tokyo, including the Prince Hotel in Yokohama (Onarimon), Hyatt Regency (Shinjuku), and Tokyo Marriott Hotel (Kinshicho). In May 2006, he opened "Kanda Yunrin" in Kanda Suda-cho, establishing himself as an independent owner-chef. Currently, he operates seven restaurants, primarily located in the Chiyoda area. In addition to his restaurant management, Yukio Naruke is actively involved in the following fields:<ul><li>Instructor at the Nihonbashi Koju-ken Culinary School, teaching "Chinese Cuisine Friends"</li><li>Instructor for the Chinese Cuisine Department at the Nishitokyo Cooking Specialist School</li><li>Certified "Nutritional Herbalist" from the Chinese Medicine &amp; Herbal Medicine Association</li><li>New restaurant development producer</li><li>Technical and Menu Advisor for Chinese restaurants</li></ul>He is also active in media, sharing his expertise and knowledge through magazines and television, continuously expanding his influence in various fields.<h3>Philosophy of Chinese Cuisine Kanda Yunrin</h3>The philosophy of owner-chef Yukio Naruke is to create dishes based on the fundamentals and traditional techniques of Chinese cuisine, while incorporating free thought and originality to delight guests. His goal is to create a restaurant that serves delicious food with a focus on incorporating a variety of vegetables, reflecting his commitment to personal expression in the dishes.

Chinese Cuisine Kanda Yunrin

<h2>Omakase Chinese Restaurant in Tokyo</h2><h3>Reservation for Nishiazabu Shangu</h3>[ 7 mins walk from Hiroo Station ]&nbsp;Nishiazabu Shangu is a Chinese restaurant located in Tokyo. Opened in 2021, it is the culmination of the career of Chef Hiroaki Arishima, who has earned a Michelin star. Nishiazabu Shangu is a renowned establishment that has perfected the art of Cantonese cuisine. The spacious interior offers a view of the open kitchen, and the design and decor are curated by Chef Arishima himself. Each dish reflects the fusion of the chef's sensitivity and creativity, resulting in culinary works of art. At Nishiazabu Shangu, guests can enjoy pairing the dishes with a carefully selected range of wines and other beverages, allowing them to experience the perfect marriage of flavors. Alongside savoring the chef's meticulously crafted Chinese cuisine, visitors can indulge in a truly special experience in a space that has been thoughtfully designed down to the finest details.<h3>Omakase Cuisine at Nishiazabu Shangu&nbsp;</h3>The cuisine at Nishiazabu Shangu is a unique take on Cantonese cuisine, born from the rich career and experience of Chef Hiroaki Arishima. In the omakase course, dishes that showcase the chef's creativity and skill are presented one after another, allowing guests to savor the supreme flavors that bring out the natural taste of the ingredients to the fullest. Enjoy exquisite dishes filled with the chef’s passion, all while relishing the luxurious experience unique to Nishiazabu Shangu.<h3>Nishiazabu Shangu Recommendations and Signature Dishes</h3>At Nishiazabu Shangu, the cooking is nothing short of spectacular, performed in front of the mighty 45,000 kcal Chinese Gas Dragon, which brings unparalleled heat to the dishes. The restaurant's signature dish is the luxurious shark fin stew, made with rare blue shark fin and finished in a clear, amber-colored broth made from Jinhua ham. This rare and exquisite dish uses some of the finest shark fins available in Japan, sure to captivate guests. Another must-try is the original Cantonese creation of premium Wagyu sirloin and fillet, cooked sous-vide at 53°C. Additionally, the "steamed fish" is a showstopper, featuring fresh fish such as the "Sujihara" from Miyakojima, with Chef Arishima himself serving the hot fish sauce right in front of the guests, making for a memorable and unique experience.<h3>Chef of Nishiazabu Shangu, Hiroaki Arishima</h3>Chef Hiroaki Arishima, the head chef of Nishiazabu Shangu, is a specialist in Cantonese cuisine. He began his culinary journey in 1981 at the "Keio Plaza Hotel South Garden" in Shinjuku. By 1986, he had gained invaluable experience at renowned hotels in Tokyo, including the "Tokyo ANA Hotel Karyu" in Akasaka. In 2007, he became the top Japanese Sous Chef at "The Peninsula Tokyo’s Qi Feng Tai &amp; Hei Fun Terrace" in Yurakucho. In 2012, he took on the role of Chef de Cuisine at "Mandarin Oriental Tokyo SENSE," where he earned a Michelin Star in 2013. In 2014, Arishima moved to Paris and opened the Cantonese restaurant "Tong Yen" at the Franklin Roosevelt area. After returning to Japan the following year, he became the Executive Chef of the Chinese department at "Aoyama Almanda Garden Bow Lee Aoyama" in 2015. After 34 years of experience in hotels and Chinese cuisine, he opened "Nishiazabu Shangu" in 2021 as a culmination of his career, marking his 40th year in the culinary world. Chef Arishima, who has been immersed in Cantonese cuisine since the age of 18, continues to evolve and passionately creates each dish with dedication. His cooking is a blend of authenticity and style, and his dishes are beloved by many.<h3>Nishiazabu Shangu’s Bevarage Selection</h3>At Nishiazabu Shangu, guests can enjoy pairing Cantonese cuisine with a selection of wines from around the world. The sommelier, whom the chef has great trust in, curates a wine list featuring renowned wines from wineries in France, Spain, America, Japan, and more. It offers a travel-like experience through wine pairings, with the rich aftertaste of the aged Koshu wine "Toriidaira Imamura" providing a particularly blissful moment. The sommelier also offers tailored wine pairings to complement each dish, allowing guests to indulge in exquisite flavor combinations.<h3>Nishiazabu Shangu’s Atmosphere and Interior</h3>Nishiazabu Shangu is located about a 5-minute walk from the Nishiazabu intersection, at the entrance to a quiet residential area near Kogai-cho Park, marking a fresh start for the restaurant. The space is adorned with antique lighting and oriental furnishings, with soft light from the antique lamps greeting guests as they arrive. Upon entering, beautiful oriental pieces displayed in a glass showcase captivate attention, leading guests into an extraordinary atmosphere. The main dining area features a large, single-piece wooden counter, creating a calm space with eight seats. Here, an open kitchen allows guests to watch the chef and staff as they prepare dishes. The counter seats are available for up to eight guests, offering an immersive experience that stimulates all five senses as the chef’s creations are presented, engaging the eyes, ears, nose, taste, and atmosphere like a performance in a theater.<h3>Seating Options at Nishiazabu Shangu</h3>Nishiazabu Shangu’s seating includes eight seats at the main dining counter, eight seats in the sub-dining lounge, and private rooms that can accommodate 2 to 6 guests. In addition to the main dining area, the restaurant also offers private rooms to ensure privacy, making it suitable for important gatherings and meetings.

Nishiazabu Shangu

<h2>Omakase Chinese Restaurant in Tokyo</h2><h3>Reservation for “Matsushima”</h3>[ 2 mins walk from South Exit of Yoyogi-Uehara Station ] Matsushima is a Chinese restaurant in Tokyo. At Matsushima, guests can savor dishes crafted with homemade fermented ingredients and seasonings, as well as lesser-known local specialties from various regions of China. The restaurant's originality challenges conventional notions of Chinese cuisine in Japan. Located down a set of stairs in a multi-tenant building, Matsushima invites diners into a world of deep and authentic Chinese flavors behind its welcoming door. Each dish is meticulously prepared, offering an unparalleled experience of authentic regional cooking that tastes just like it does in its place of origin. Guided by the theme "Delicious, Beautiful, and Intriguing," Matsushima reinvents even classic menu items into original creations. From the careful selection of ingredients to masterful cooking techniques, every detail is thoughtfully executed. A single bite is enough to shatter preconceived notions of Chinese cuisine, opening the door to a richer, more fascinating culinary world. The menu at Matsushima is constantly evolving. New, never-before-seen dishes make their debut, offering fresh surprises with every visit. With its continuous innovation and attention to detail, Matsushima is a perfect destination to explore the essence and potential of Chinese cuisine.<h3>Original Dishes Inspired by Chinese Regional Cuisine</h3>Matsushima is a unique Chinese restaurant that offers regional dishes from China, many of which remain largely unknown in Japan. These dishes are prepared using original seasonings and traditional cooking techniques, reflecting the deep passion of owner-chef Yoshitaka Matsushima. Chef Matsushima explains, "Local vegetables, meats, and other ingredients often have bold and distinctive flavors that make them stand out. Additionally, regional food cultures have developed unique preservation methods, such as fermentation and drying, resulting in an incredibly deep culinary heritage." The restaurant's menu board showcases the names of these dishes, each reflecting the unique characteristics of China's regional cuisines. Through these offerings, Matsushima provides a glimpse into the rich culinary traditions passed down in the remote areas of China.<h3>Matsushima's Recommendations and Signature Dishes</h3>The cuisine at Matsushima goes beyond a simple meal, offering an experience that immerses diners in the cultural and historical richness of regional Chinese cuisine. The chef's tasting course showcases dishes imbued with stories and flavors that invite guests into the profound world of Chinese gastronomy. Here are some of Matsushima's signature offerings:<ul><li>Crepe DumplingsDelicately wrapped with smooth dough and grilled on a hot plate, these dumplings are served uniquely—chopped and mixed together before eating. Infused with aromatic spices, their rich and flavorful taste has won over countless diners. </li><li>Sweet and Sour Pork with Black VinegarPrepared with pork belly that is boiled and steamed before being fried to a crisp exterior, this dish is finished with a tangy black vinegar sauce. Its deep, savory flavor has made it a long-standing favorite among guests.</li><li>Xinjiang Uyghur Pilaf (Polo)A traditional pilaf made with lamb, onions, carrots, and raisins, this dish is known as "Polo" in Xinjiang Uyghur cuisine. The harmonious blend of sweetness and richness offers a taste of the region's vibrant food culture.</li></ul><h3>Chef of Matsushima, Yoshitaka Matsushima</h3>Yoshitaka Matsushima is the owner and chef of the Chinese restaurant "Matsushima." His journey into the culinary world began at the age of 16 when he worked part-time at a Chinese restaurant located between his school and home. It was here that he discovered his passion for cooking. At 18, he joined "Fukurinmon Shuka" (now known as "Kazen Shichi-Fu Shuka") to learn the basics of Cantonese cuisine, studying there for five and a half years. Following his time there, Matsushima gained experience at several renowned restaurants in Kobe and Ebisu, mastering the fundamentals of traditional Chinese cooking by the time he turned 30. He then moved to Tokyo and joined "Kuroneko-ya Roppongi," a prestigious Chinese restaurant in Roppongi, where he eventually became the head chef. In March 2016, Matsushima, drawing on his vast experience and knowledge, opened "Matsushima" alongside his wife. His cooking is defined by a unique style that incorporates regional Chinese dishes and traditional foods from China's ethnic minorities. Every year, Matsushima visits China 2 to 3 times, exploring the regional cuisines of minority groups such as the Bai and Naxi in Yunnan Province, and the Dong and Miao in Guizhou Province. His visits go beyond food sampling and ingredient sourcing, as he enters local kitchens to learn cooking techniques and even prepares dishes with the locals. Matsushima's dedication extends to learning traditional cooking methods from local mothers, receiving homemade pickles, and mastering unfamiliar ingredients and cooking styles. This commitment to authenticity is what gives the dishes at "Matsushima" their depth and charm, captivating all who visit.<h3>Shao Xing Wine Pairing with Dishes</h3>At "Matsushima," the restaurant offers pairing suggestions to complement each dish, featuring rare local Chinese liquors, particularly a wide selection of Shao Xing wine. Guests can enjoy various types of Shao Xing wine, served in wine glasses, offering a wine-like drinking experience that pairs wonderfully with the dishes.<h3>Atmosphere of Matsushima</h3>Matsushima is a small, quiet restaurant located on the basement level of a building just 2 minutes' walk from Yoyogi-Uehara Station. With 10 seats, the intimate, homely atmosphere allows guests to enjoy a relaxed dining experience while conversing with Chef Yutaka Matsushima.<h3>Matsushima's Philosophy</h3>On the blackboard displayed at Matsushima, the sign reads, "We serve rare Shao Xing wine and unique regional Chinese dishes." Owner and chef Yutaka Matsushima opened the restaurant with a desire to introduce the food culture of China’s ethnic minorities to Japan. Chef Matsushima personally researches the dishes he creates, all of which reflect the life and culture of the regions from which they originate. Currently, he is focused on the food cultures of regions in southern China that border Southeast Asia, such as the Zhuang people of Guangxi, the Dai people of Yunnan, and the Miao and Buyi peoples of Guizhou. Food is a reflection of the local way of life, and "Matsushima" offers a special opportunity to experience Chinese food culture while in Japan.

Matsushima

[ 4 mins walk from Kamata Station ] Seicho is a Chinese Cuisine restaurant that offers a seasonal experience with Japanese chef Mr. Seicho Maeda's sensibility and seasonal ingredients. In the beautiful and elegant white interior, you can enjoy the original and fashionable Chinese cuisine that can only be found at Seicho. The menu is full of originality and the chef, Mr. Seicho Maeda's sense of style shines through. It combines a combination of ingredients, beautiful presentation, and delicious taste. Please enjoy the colorful ingredients, which are beautiful to look at and make you feel gorgeous. The owner, Mr. Seicho Maeda, is warm and courteous, and his hospitality is gentle and thoughtful. The unpretentious atmosphere is also very comfortable.

Seicho

[ 2 mins walk from Tokyo Staion ] Cantonese En is a new Cantonese restaurant that offers “new” Cantonese cuisine for beauty and health, based on the concept of “medicine and food are of equal origin. Cantonese En is a Cantonese restaurant that advocates the concept of “nurturing youthful beauty and a healthy mind and body through the consumption of healthy and nutritious food that is also linked to beauty and anti-aging. Cantonese En's menu is based on original ideas while preserving the essence of Cantonese cuisine. The menu also incorporates dishes from vegetarian culture, which is common in authentic Chinese cuisine, and offers a vegan course that changes seasonally.

Cantonese En

[ 7 mins walk from Roppongi Station ] On June 6, 2024, the chef Mr. Takeshi Kobayashi, who has been awarded a Michelin star since the first issue of Michelin Tokyo in 2007, opened his eponymous Chinese restaurant “KOBAYASHI” in Roppongi. KOBAYASHI offers a new style of Chinese cuisine that focuses on the finest ingredients and applies a solid technique. Please enjoy the “taste, appearance, and aroma” at KOBAYASHI.

KOBAYASHI

[ 6 mins walk from Roppongi Station ] The chef Mr.Sho Hamasaki has experienced working at Hotel Okura Tokyo, Kamonka, Westin Hotel Ryutenmon, and then became a chef of Tsugumi. Mr.Hamasaki is used to be a boxer, and the dishes which he makes from standard dishes to special dishes as you like only for a day have some good reviews. Mr.Hamasaki prepares various kinds of wines, which is mainly Burgundy, but also rare ones from a walk-in wine cellar that has 800 wines. You can order from a glass of wine which is chosed by a sommelier who has trained at a stared restaurant in London. After 9 pm, please enjoy the atmospheric interior by lighting at each table. The tea which is prepared by a tea art instructor certificated by Chinese government is attractive as well. The tea art instructor prepares carefully selected teas for each customer depending on not only the dishes but also their physical conditions for that day with an authentic tea set.

TSUGUMI

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