Name: Chinese Cuisine Kanda Yunrin
Address: 2F, TFT Awajicho building, 1-17, Kanda Suda-cho, Chiyoda-ku, Tokyo
Telephone: (+81)3-3252-3254
Price range: 15714

Tokyo

Kyoto

Osaka

Hokkaido

Fukuoka

Aichi

Chiba

Ehime

Gifu

Hiroshima

Hyogo

Ishikawa

Kagoshima

Kanagawa

Kumamoto

Nara

Niigata

Oita

Okinawa

Saga

Saitama

Shimane

Tottori

Toyama

Yamaguchi

Yamanashi

Bangkok

Hong Kong

Seoul

Shanghai

If you don't go early, the menu will be out of stock and your options will be limited. Caution is required.

Awesome lunch for this price but expect 30 min wait in in line.

This is a famous upscale and creative Chinese restaurant in Kanda.
I visited on Wednesday night with a business partner who has an office in Kanda.
All of the food and drinks were delicious and served in high-quality, high-quality bowls. We added the recommended sea bream head bean paste to the course meal and were able to enjoy an exquisite meal.
The beer, including Ebisu, craft beer, and Shaoxing wine, were both elegant and mild in taste.
I felt that this is a store that I would like everyone visiting Kanda to visit at least once.

I entered the store at 11:35 on weekdays.
Although only 5 minutes had passed since the store opened, the store was almost full. We were able to sit in the last two shared seats. It seems like a typical Chinese restaurant where people line up before the store opens for lunch on weekdays.

I looked at the menu and ordered the following.
“Super Spicy Mapo Tofu Set @1,300 yen”
Comes with 2 appetizers, spices, rice, and soup

The mapo tofu arrived in about 7-8 minutes.
It was quite spicy. It was both spicy and delicious.
The tofu was soft, just the right amount of heat, and went well with the spicy bean paste.

Another thing worth mentioning is that the side dishes were delicious. One of the appetizers, a standout octopus (octopus is rare in China), pickled vegetables, and a pasty mini dessert containing sweet potatoes and (probably) figs, were delicious.

It was a Chinese set meal with good cost performance.
Thank you for the meal.

[Every dish is consistently delicious]

I booked a lunch course for 6,930 yen including tax at Unrin in Kanda for a lunch party with an old acquaintance.

Not only was the store full, but there were also people lining up outside. Apparently, there was a slightly larger number of people attending the lunchtime banquet, and as expected, it wasn't usually this crowded.

I took a seat at the back.

Since my friend is an alcoholic, I couldn't have lunch without alcohol, so I toasted with a draft beer (Yebisu Beer) for 770 yen including tax.

Start eating right away.
[Today's 6 appetizers]
"Jellyfish"
“Pressed greens, bean sprouts, and green onion dressing.”
"Stir-fried potatoes, green peppers, and magnolia leaves"
"Soft boiled beef shin, Sichuan sauce"
"Steamed chicken with sesame sauce, bar chicken"
``Cream cheese topped with ham yui''...all of them are delicious and go well with alcohol (in this case beer) as an appetizer.

"Shanghai-style shark fin 'hand fin' stew in soy sauce"...The three types of parts used for shark fin are the dorsal fin, hand fin, and tail fin. The hand fins this time have the same meaning as the pectoral fins. The texture is not as good as the dorsal and tail fins when boiled whole, but the sauce is delicious and I'm reasonably satisfied.

Here, [2 types of homemade dim sum] will be served.
① “Natural Yeast Meatman”…The small but delicious meatman is a delight.

② “Chilled wontons”…properly delicious.

One of the main dishes is ``Shrimp and vegetables stir-fried with Hong Kong aged shrimp miso, yam, eggplant, and green pepper.'' All of them are seasoned to a high standard and are delicious. Dishes that make you want rice.

“Steamed bitter melon stuffed with meat filling, served with Yunlin special soy sauce”…Bitter melon = bitter gourd and meat go well together and are delicious.

The staff suggested an additional menu item, and I wanted to try the popular "Mabo tofu", but I was pretty full. Although I was disappointed, I gave up.

Today's noodle dish is "Tandanmen"...it's quite spicy and quite delicious.

``Homemade dessert''...consists of something like arrowroot, kiwi, brown sugar, sesame seeds, and nuts. ...This was probably my first time eating it, but it was quite delicious.

All the dishes are consistently high quality and will not disappoint your taste buds. There were people of various races in the kitchen, but I guess they were well-trained.

This is a restaurant you would definitely want to use for an evening party.

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

[Lunch/Dinner] Yunzen Course

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

[Lunch/Dinner] Chef's Special Course

<h2><span style="color: rgb(0, 0, 0)">Omakase Chinese Restaurant in Tokyo</span></h2><h2><span style="color: rgb(0, 0, 0)">Reservation for “Chinese Cuisine Kanda Yunrin”</span></h2><p><span style="color: rgb(0, 0, 0)">[ 6 mins walk from Akihabara Station ]</span></p><p><span style="color: rgb(0, 0, 0)">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.</span><br><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Kanda Yunrin’s Commitment to Natural Ingredients</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Chinese Cuisine Kanda Yunrin's Commitment to Quality Ingredients</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Signature Dishes of Kanda Yunrin</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Wine and Food Pairings at Chinese Cuisine Kanda Yunrin</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Other Beverage Options at Chinese Cuisine Kanda Yunrin</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Interior and Atmosphere at Chinese Cuisine Kanda Yunrin</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p><h3><span style="color: rgb(0, 0, 0)">Owner Chef of Chinese Cuisine Kanda Yunrin, Yukio Naruke</span></h3><p><span style="color: rgb(0, 0, 0)">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:</span></p><ul><li><p><span style="color: rgb(0, 0, 0)">Instructor at the Nihonbashi Koju-ken Culinary School, teaching "Chinese Cuisine Friends"</span></p></li><li><p><span style="color: rgb(0, 0, 0)">Instructor for the Chinese Cuisine Department at the Nishitokyo Cooking Specialist School</span></p></li><li><p><span style="color: rgb(0, 0, 0)">Certified "Nutritional Herbalist" from the Chinese Medicine &amp; Herbal Medicine Association</span></p></li><li><p><span style="color: rgb(0, 0, 0)">New restaurant development producer</span></p></li><li><p><span style="color: rgb(0, 0, 0)">Technical and Menu Advisor for Chinese restaurants</span></p></li></ul><p><span style="color: rgb(0, 0, 0)">He is also active in media, sharing his expertise and knowledge through magazines and television, continuously expanding his influence in various fields.</span></p><h3><span style="color: rgb(0, 0, 0)">Philosophy of Chinese Cuisine Kanda Yunrin</span></h3><p><span style="color: rgb(0, 0, 0)">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.</span></p>

Chinese Cuisine Kanda Yunrin

中国料理神田雲林

Plans

[Lunch/Dinner] Yunzen Course

[Lunch/Dinner] Chef's Special Course