Name: Matsushima
Address: B101, 16th-Kikuchi building, 1-35-6, Uehara, Shibuya-ku, Tokyo
Telephone: (+81)3-6416-8059
Price range: 10120

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Exceptional experience, exceptional cuisine - everything by done by the chef himself! Ate too fast to take pictures of the food 🥹🥹.

Excellent food, excellent service. I will go back

We had dinner at Matsushima, a local Chinese restaurant located in an alley near Yoyogi-Uehara Station.
Local cuisine of China's ethnic minorities.
It's made with exotic ingredients such as lotus cabbage, mushrooms, and tofu noodles, and is flavored with local flavors from southern China, but it's easy to eat and delicious.
A competition with only one type of course. You have to choose from two types of main dish and noodles, but I ordered both additionally.
It felt good from the first stir-fried chicken. Stir-fried water lotus cabbage with Taiwanese mushrooms is also something I've never eaten before, but I like it.
The black vinegar sweet and sour pork is a large piece that can be prepared empty-style with a knife and fork.
I also ordered four types of Shaoxing wine, which I tried for the first time. I'm drunk lol
It's my first time to eat tofu noodles with rice, and the condiment sauce is delicious.
The additional rice noodles are completely different from what I imagined, with chewy noodles and a nice spicy seasoning.
The chef was apparently the head chef at Kuronekoya. I had been to Kuronekoya quite a while ago, but it was much better than I had imagined at the time.
Thank you for the meal!

～Course～
Sozoku style yakitori meat dressing
4 types of appetizers
Stir-fried Taiwanese water lotus cabbage
Conger eel with Yunnan spice
Shrimp and lotus root dumplings with crab sauce
Sweet and sour pork with black vinegar
Beef stir-fried with herbs (additional)
Guizhou style tofu noodles
Fermented shrimp miso soup rice noodles (additional)
chinese tea

Looking for black vinegar sweet and sour pork ♡ It was super delicious ♡

I'm not very good at Chinese food, but I really wanted to try black vinegar sweet and sour pork, and this restaurant became a hit on Instagram.
It's about a 3 minute walk from Yoyogi Uehara, so it's underground so you won't know for a moment, but it's easy to get to.

As of July 2023, I was told that there was only a course for 8,800 yen, so I was a little disappointed.
But! As for the course, you could choose from a variety of choices for the main course and the end dish. I thought the amount would be small, but it came out so much that it was just right and delicious ☺️

The black vinegar sweet and sour pork was my long-awaited dish...the braised pork was rich and the black vinegar sauce covered it like velvet, it was the best😍I could have eaten more! ! I ate it all up.

Finish with either lamb rice or shrimp miso soup rice noodles. Is rice noodles like this? The rice noodles are in a fluffy shrimp miso soup and it's delicious 🥺 I'm a little curious about the lamb rice.

I was a little disappointed that I could only choose the course, so I gave it a 4, but other than that, the Chinese food was delicious without any complaints 😙

I was introduced to this place by a friend who is a Chinese connoisseur. I thought it was similar to Minamisan in Arakicho, which mainly serves Southern Chinese cuisine, but the problem is that it is difficult to get reservations, and I was told that I had been to the same restaurant. It's easy to make reservations here, so that's a big plus.

Everything was delicious, with elaborate ingredients and careful work that took time and effort. Because it's a one-off restaurant, the food doesn't come out quickly, and the menu is modest for a Chinese restaurant, but you can try rare items that you can't find anywhere else.

It's worth going. Actually, it's a mystery why you can make reservations here. It was about 14,000 yen for the two of us, drinking a bottle of wine, appetizers, and four main dishes from an appetizer platter. The cost performance is also great.

Omakase Course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] Omakase Course

<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

Matsushima

マツシマ

Plans

[Dinner] Omakase Course

Matsushima Special Order

Restaurant information

Review summary