Name: Nishiazabu Shangu
Address: 2F, Parkside Sepia, 3-13-10, Nishiazabu, Minato-ku, Tokyo
Telephone: (+81)3-3478-6811
Price range: 33880

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Visited for lunch.  The maitre d’ welcomed me outside the restaurant anticipating my arrival cuz I had a booking.  A multi-course Cantonese fare at a cosy but elegant setting with a wonderful open kitchen.  The super-friendly head chef greets and serves you personally.  Wonderful service and kitchen team offering you a great dining experience.  Highly recommend.

This was a long-awaited visit as the reviews from the people around me were extremely high.
When I opened the door, I realized why.

First of all, the staff and chef are very kind.
It melts into the air and has a warm atmosphere.
And inside the store, the space is used luxuriously.
The counter is filled with a sense of solidity and luxury.
It doesn't give an overly ornate impression.
You can relax and relax.

And the most important thing is the food.
I was impressed from the first item.
I would like to recommend this to others.
The chef is a veteran who has honed his skills in the Chinese field for many years.
This is because the cuisine is prepared by people with a solid foundation.
It is said to be creative but delicious to the core.
Everything was really delicious.

And when we finally eat dessert,
Move your seat.
This kind of performance makes my heart flutter♡
There is also a lounge where you can enjoy dessert.
It was a nice and relaxing atmosphere.

I will definitely visit again ♡

7 minutes walk from Hiroo station!

I visited [Nishiazabu Shangu] store!

Its predecessor was the popular Chinese restaurant ``Seafood Meisai Komiya'' located along Stars and Stripes Street in Nishiazabu!

When we move to our current location in October 2021, we will also change our store name to [Nishiazabu Komiya]!

He has been working in this industry for over 40 years since he was appointed as the new head chef!
Legendary chef Hiroaki Arishima boasts a brilliant career!

Chef Arishima started his career at ``Minamien'' of ``Keio Plaza Hotel'' and continued his training at some of Tokyo's leading hotels, including ``Karin'' of ``All Nippon Airways Hotel.''

In 2007, he became the top Japanese sous chef at Heifun Terrace at The Peninsula Tokyo!
In 2012, he was awarded one Michelin star at Sense at Mandarin Oriental Tokyo, where he was appointed head chef!

After that, he launched the Cantonese restaurant ``Higashien'' in Paris and served as the head chef of the Chinese department of ``Aoyama Allamanda Garden'' in Gaienmae.In 2021, as the culmination of his 40th year, he opened [Nishiazabu Komiya]. I have been appointed as the executive chef!

The location is on the 2nd floor of a building about 7 minutes walk from Hiroo Station towards the Nishiazabu intersection!
The landmark is Kosa Park across the street.

The inside of the store has a very luxurious feel, with a total of 22 seats including 8 counter seats, private rooms, and a dessert lounge!

The main counter in particular has a very live feel, allowing you to enjoy Chef Arishima's cuisine with all five senses.

This time for lunch

"Lunch course"
¥8,800

I received it.

Below are the contents and impressions of the day.

★Rofu
amuse bouche
cool stirred seaweed
Swan bandit and cannonball jellyfish from Nagasaki with yuzu and pepper sauce

★Pepper Salt and Explosive Sakura Shrine Emperor
Crispy prawns fried in sakura prawn batter and served with sakura prawn powder salt

★Den Touan Sanki Pin Board
Homemade pot-grilled matayaki, fatty pork, cold chicken with spicy sauce, three-piece platter

★Blue-red rose glazed wings
Shark fin, winter melon, radish, carrot, lotus root, steamed soup with dried scallops, Canlomee Style

★Coral stir-fried greens
Quickly stir-fried lettuce over high heat with snow crab meat and crab egg sauce

★Minato-style Japanese beef pieces
Shabu-shabu style Japanese black beef loin with oriental soy sauce

★Plum-flavored fish fried rice
Fried rice with jasmine rice with kettle-fried whitebait and crunchy plums, scented with perilla

★Mainly recommended by Bitenho
Chef Special・Chef Special・Desale

Chef Arishima never relies solely on high-quality ingredients, but takes a familiar composition and takes it to the next level with Chef Arishima's knowledge and flair!

In particular, an assortment of three types of meat: low-temperature highland red chicken, Mie Prefecture Matsusaka pork roasted in a special oven, and fatty pork with black pepper, and a shark fin that is steamed for a total of 6 hours and packed with the flavor of scallops. Soup, water lily with a fun texture, Kuroge Wagyu beef loin, piping hot peanut oil, and shabu shabu with a special sauce that combines Hong Kong, Japanese, and Western soy sauce with fish sauce were impressive!

After your meal, move to the dessert lounge for an elegant moment.

The pudding made by our exclusive pastry chef using Alphonso mango is made with mango liqueur for an adult and elegant finish!
For the tea and sweets, I had the caramel-flavored Taiwanese-style steamed castella, and overall I was very satisfied with the course.

The hospitality of Chef Arishima and the rest of the restaurant was wonderful and we had a very meaningful time!

If I have a chance, I would definitely like to visit again!

It was a feast.

Japanese Review

Our wonderful chef will serve you a course that will impress you to your heart's content. From the moment I arrived, I was impressed by the sophisticated atmosphere and attentive service. The chef was awarded a star as head chef at Keio Plaza Hotel's ``Nangoku'' and Mandarin Oriental's ``Sense'' and was active on the front lines at five-star hotels and top domestic hotels, and he gave explanations with a smile on his face. is a very nice chef🧑‍🍳
On this day, I used a private room for my wife's birthday.
Apparently you can enjoy cooking entertainment at the counter too!

From the appetizers to the desserts, every dish was like a work of art, a perfect combination of the freshness of the ingredients and the chef's skill. The chef's service was truly professional and could be described as top-notch. In particular, the chef's recommended dish was exquisite, and I was impressed by its delicate flavor and beautiful presentation. The staff were also kind and provided warm service. thank you very much,

I was able to reimagine the food at St. Regis in Dubai, which was the most delicious ever.
I'll be visiting with my friends again. Thank you for the meal!

English Review

The wonderful chef served a course that left us thoroughly moved. From the moment we arrived, we were impressed by the refined ambiance and attentive service. The chef has an illustrious career, having earned stars as head chef at Keio Plaza Hotel's "Nangoku" and Mandarin Oriental's "Sense," and has worked in some of the top hotels in Japan and Paris. With the open kitchen design, sitting at the beautiful one-piece counter allows you to watch the chefs at work, creating an immersive experience akin to being in a theater while enjoying delicious Cantonese cuisine.

Every dish, from appetizers to desserts, was like a work of art, perfectly blending fresh ingredients with the chef's exceptional skills. The service from a chef truly deserving of the term "first-class" was nothing short of professional. The chef's recommended dish , in particular, was exquisite, with delicate flavors and beautiful presentation that left us in awe. The staff were also kind and provided warm, welcoming service. Thank you very much, and we will definitely visit again.

I visited Mr. Nishiazabu Kanomiya for lunch. Live kitchen where you can see the kitchen and watch the chef cooking. The aroma of the food, the performance of the chef, the service of the staff, the chef's own service, and the explanation of the food all make the food and atmosphere captivating. The presentation of the food is so sophisticated that you can imagine it's delicious even before you eat it. However, when you eat it, the texture and flavor are beyond your imagination. A truly exciting dish. It was the best. Recommended shops

Chef's recommended Special Dinner Course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] Chef's recommended Special Dinner Course

Chef's recommended Premium Dinner Course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] Chef's recommended Premium Dinner Course

<h2><span style="color: rgb(0, 0, 0)">Omakase Chinese Restaurant in Tokyo</span></h2><h3><span style="color: rgb(0, 0, 0)">Reservation for Nishiazabu Shangu</span></h3><p><span style="color: rgb(0, 0, 0)">[ 7 mins walk from Hiroo Station ]&nbsp;</span></p><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Omakase Cuisine at Nishiazabu Shangu&nbsp;</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Nishiazabu Shangu Recommendations and Signature Dishes</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Chef of Nishiazabu Shangu, Hiroaki Arishima</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Nishiazabu Shangu’s Bevarage Selection</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Nishiazabu Shangu’s Atmosphere and Interior</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Seating Options at Nishiazabu Shangu</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p>

Nishiazabu Shangu

西麻布香宮

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[Dinner] Chef's recommended Special Dinner Course

[Dinner] Chef's recommended Premium Dinner Course

Nishiazabu Shangu Special Order

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