The surrounding area has plenty of parking meters and is quite empty, so access by car is very convenient. At first glance, it looks like a traditional Japanese restaurant. The restaurant has a counter and two tables. In the evening, they only offer a 12,000 yen course. Reservations are required for dinner, typically for a minimum of two people. They tailored the menu towards Cantonese cuisine for me, a fan of Hong Kong, although it's not authentic Cantonese but rather a gentle, Japanese-style Chinese cuisine. It may lack the punch of native Cantonese flavors, but I think it's good in its own way. It's still early days since the opening, and as a first-time visitor, I feel it's somewhat conservative in its approach. It will be interesting to see how it develops in the future. The chef is originally from a well-known Chinese restaurant, but this place is much more affordable than there, so I believe it will become popular in the future. However, running a restaurant is tough for everyone in this COVID situation. Especially for small, independent eateries like this one, it must be even harder to open under these circumstances. I sincerely hope they all continue to thrive.

I visited Chinatown Takase based on recommendations and found it to be a cozy place run by a chef couple. The atmosphere was homely with a counter and one table. We had a pleasant meal in a relaxed setting. The dishes we tried included a variety of flavors like fried century egg with karasumi and homemade sansho salt, marinated shrimp and bonito with shiso and myoga, stir-fried clams with sakura shrimp sauce, and more. The standout dish was the steamed soup with premium ingredients like Jinhua ham, dried scallop, matsutake mushroom, fish maw, and black-bone chicken, steamed for 6 hours. The restaurant also served tender roasted pork char siu made from a rare breed of pig, and unique dishes like fried eggplant in sukiyaki style soup, and chewy soup noodles with homemade chili oil. We ended the meal with complimentary mango coconut milk and lychee. The friendly chef couple created a warm and welcoming atmosphere, blending high-end and local Chinatown vibes with a touch of Japanese influence in their cooking. I look forward to revisiting this restaurant to try their seasonal dishes.

To put it modestly, it was amazing!!! lol Went for lunch with a friend and my baby. The restaurant was conveniently located near Higashi-Nihonbashi. The place might be a bit hard to spot at first glance. We ordered the 5500 yen course. I forgot to take photos, but the food was just too delicious... We were already talking about wanting to eat everything again. I want to visit this place again soon. The staff was very kind, and I felt sorry when my baby got a bit noisy...

I visited the restaurant on a weekday at 6:00 PM. I was happy to secure a seat at this restaurant I had wanted to visit... It was my long-awaited first visit. I listed the Chef's Omakase Course to the best of my memory (I apologize if there are any mistakes). ▪️Century egg fritters with sansho salt and karasumi powder ▪️Striped jack salad with wasabi oil (also with shichimi) ▪️Awaji conger eel spring rolls with yellow chives, kujo negi, burdock miso, and conger eel wrapped in sesame seeds, similar to the flavor of grilled miso on magnolia leaves in Japanese cuisine. ▪️Stir-fried clams, scallops, and scallops with original sakura shrimp sauce. Vegetables include yellow chives, white bitter gourd, zucchini, and okra. ▪️Steamed chicken with kujo negi and ginger sauce, glossy chicken thigh meat coated in potato starch, a unique dish only available here, savoring the first encounter with this dish. ▪️Jinhua ham, fish maw, and silky fowl soup, with various other ingredients that I couldn't remember... A flavorful soup with skin-beautifying effects. ▪️Clam rice porridge with Fujian seaweed, perfectly cooked seafood, meat, and vegetables. ▪️Cantonese-style roast pork, Iwase Ranch's Nagauemon pork shoulder loin from Ibaraki Prefecture, oh! It's incredibly delicious. ▪️Beef cheek stewed in Shaoxing wine, a sauce with a hint of sourness like beef stew, tender meat and crispy lotus root, enjoying the texture of the vegetables. ▪️Chilled tantan noodles, black sesame noodles with homemade spicy oil, young shoots of water spinach, a reminder of summer with cold noodles. ▪️Hong Kong-style chilled coconut milk sweet soup, white sesame rice dumplings with black sesame paste, I love this! Since I don't drink alcohol, I had the Lao Shan green tea instead, which was also delicious! Definitely a place I will visit again, Chef Nakamura's dishes, as well as his subtle care and observational skills, truly created a pleasant and delicious time that passed in the blink of an eye. Very satisfied, thank you for the feast!

Tabelog Top 100 restaurant. When asking about Chef Nakamura Toshinori's background, his experience at Japanese restaurant "Higuchi," Mandarin Hotel (which is "Cantonese Cuisine Sense"), and the now-closed high-end Chinese restaurant "Chukatakasu" shine brightly, promising deliciousness. Adding to the excitement, the experience at the Zaiyangken Restaurant "Totsuka Zaiyangken Kakinomiya" on the roadside in Totsuka, with a versatile background before that? Huh? Different use of words... Somehow, possessing a wide range of culinary skills. Invited by a friend who is a manga author for lunch. It's lunchtime, so a toast with Oolong tea. Starting with the dishes. First, the "Shrimp marinated in Shaoxing wine"... Oh, it feels like a full-fledged Chinese cuisine start even during the day. Not only the shrimp itself but also the miso from the head part is delicious. "Eel and miso spring rolls"... In addition to eel, it contains Kujo green onions, yellow chives, and burdock. The miso is sweet and rich in flavor. It's delicious, but the flavor may be too rich. "Stir-fried clams and scallops with yellow chives"... Using only clams and scallops for the broth, with new lotus roots, white bitter gourds, and lion peppers as ingredients. Homemade cherry shrimp sauce is served, and the umami flavor is amazing when mixed. It's so delicious. "Rock oyster with Hong Kong-style salted lemon"... Enjoying quickly boiled rock oysters with homemade Hong Kong-style lemon and green onions as condiments. The richness of the rock oysters themselves is strong, but the lemon and green onions are effective. This is recommended. "Steamed chicken (Chanchere Kai)"... A dish the chef learned from a grandmother in Hong Kong. It's a dish that is probably only available at this restaurant, not widely known. A cooking method where chicken is submerged in a thickener (katakuri) and then steamed. It has the advantage of slowly steaming like low-temperature cooking. The flavor of the chicken with green onions and ginger is irresistible. "Buddha Jumps Over the Wall (Butcho Sho)"... Shark fin, Jinhua ham, dried scallops, licorice, maca, Job's tears, wolfberries, black-bone chicken, Agaricus blazei, night-blooming cereus flower, and dried dragon fruit flower... The soup has a very rich flavor, possibly simmered for a long time. Nutrients are soaked into the soup, nourishing the body. If not refreshed with water midway, the taste may be too strong. "Egg ankake"... Okra and vegetables are at the bottom, enjoyed with egg ankake. This dish brings out the contrast in flavors with the soup. For the finale, two options are available: "Hong Kong-style home-cooked fried rice" and "cold sesame noodles."... Even though I was told to choose, I still wanted to try both, so I asked to have a bit of each. First, the "Hong Kong-style home-cooked fried rice"... This dish mixes char siu fried rice with Suzuki fish and olive sauce (olives and mustard greens pickled in salt and then pickled in oil) to create a deep and delicious flavor. "Tofu Tan Tan noodles"... A delicious cold tofu Tan Tan noodles with a white sesame flavor. It also contains chili oil, offering a gentle spiciness and deliciousness. An impressive dish. For dessert, "Black sesame white sesame dumplings in coconut milk"... Not overly sweet, delicious. A comforting taste. Every dish was very delicious. If I had to point out something, many dishes were relatively strong and bold in flavor. Including some lighter dishes in the flow, for contrast, would provide a bit of a break when eating. However, Chef Nakamura and the atmosphere created by the service staff, as well as their personalities, are pleasant, making the entire restaurant a comfortable place. A return visit is definite. I think it's a really great restaurant.

Currently, the most recommended Chinese restaurant in Tokyo. It should become more highly rated in the future. Even though it's a simplified version, being able to taste Buddha Jumps Over the Wall at this price is surprising. It seems to be steamed slowly for 6 hours, and those who don't understand this kind of effort cannot appreciate the quality. The lunch course for 5,000 yen is too good of a deal. It's amazing. It might become a restaurant that's difficult to book in the future.

This will be my umpteenth visit, and I noticed that it has become a popular spot with a hundred seats, making it impossible to make reservations online now. (There are other reservation methods available though ^^;) They always serve different dishes, and they are all delicious. I can never get enough of their steamed chicken and soup cooked on an iron plate. I will be visiting again next week.

I had the chef's choice course. Overall, it was delicious. The Shimaji fish was amazing with its texture and flavor. The eel spring rolls were a perfect harmony. The soup was also incredibly tasty. The quality of the tantan noodles, the balance of complex flavors, was outstanding. I think it's worth visiting just for that. The alcohol pairing was okay.

It's been about a year since I last visited Nakamura-san's restaurant. It's a 10-minute walk from Higashi-Nihonbashi. The appetizer is fried century egg! It's sprinkled with karasumi salt. It's delicious. The Lucky Cat beer is tasty, and even though I'm not a fan of beer, I drink it here. The shrimp marinated in Shaoxing wine is so succulent! The spring rolls with conger eel and Kujo green onions, oysters with salted lemon sauce, hollow-stem vegetable, white bitter gourd, baby corn, shima okra, and egg custard are all delicious. The grandma's Hong Kong-style chicken is a specialty here that you can't find anywhere else in Japan! The clam rice porridge is topped with seaweed. There's also winter melon soup with shark fin and abalone, Cantonese-style char siu with pork from two pigs a week, stir-fried beef tongue with Okayama vegetables, tofu tantan noodles with black sesame, and mango coconut milk. Although I've been coming here for a while because of the red roof's Sansho pepper, they also offer Shaoxing wine and wine! Ah, I can't wait to come back when the season changes again.

My friends wanted to go to Nakamura, so we revisited the restaurant. This was my third visit, having previously dined there once with colleagues. We made a reservation for the 13200 yen dinner course. Chef Nakamura and his wife welcomed us. The basic course structure is set, using seasonal ingredients to create each dish. The standout dishes like the fried century egg and the marinated shrimp never fail to impress. Each dish showcases amazing textures and flavors. The crispy and flavorful spring rolls with conger eel and yellow chives were a standout. The steamed chicken, a signature dish, always impresses with its smoothness. The steamed abalone with bitter gourd and baby corn was a delight with its tender texture and rich umami. The Hong Kong ramen with Fujian seaweed was a seasonal treat with delicious soup and perfectly cooked noodles. We also enjoyed the coconut mango tapioca dessert, which had a perfect balance of flavors and textures. Overall, it was a fantastic dining experience at Nakamura.

On Sunday, I told my friend, "Let's go to Nakamura-san's place tomorrow," and they immediately agreed. We made a reservation and revisited the restaurant on Monday. We arrived 20 minutes early for the 6 pm opening and had to wait outside in the hot weather. However, there was a pleasant breeze at times that made the wait bearable. We were seated at a table as before and ordered a bottle of beer right away. The Lucky Dog century egg fries with karasumi and sansho salt is a classic at Nakamura's. The firm century egg with a hint of karasumi salt was a delightful combination. The drunken shrimp, made with New Caledonian angel shrimp marinated in Shaoxing wine, was exquisite. The spring rolls with conger eel and yellow chives were fluffy and flavorful, with sweet Fujian seaweed adding a nice touch. The fried dishes at Nakamura's are always well-drained and not greasy, highlighting the quality of the oil used. The steamed clams with water spinach, white bitter gourd, and baby corn in egg sauce were comforting, with the gentle flavors of the ingredients shining through. The marinated steamed chicken, a signature dish at Nakamura's, was eagerly anticipated and did not disappoint. The tender chicken with tangy sauce and crunchy leeks was a hit. The Lucky Cat fried saury with vinegar sauce was another winner, with the succulent saury and tangy sauce complementing each other perfectly. The shark fin and black-bone chicken herbal soup, made with a variety of ingredients including winter melon, was soothing and flavorful. The homemade char siu made from Iwase Ranch's Nagaoemon pork shoulder was glazed with honey and irresistibly tender. The chilled wagyu beef with dried shrimp and homemade soup was delicate and delicious, showcasing the chef's attention to detail. The Hong Kong ramen, served in a normal-sized bowl despite our request for a large portion, was outstanding. The simple yet flavorful soup paired perfectly with the al dente noodles and fragrant Fujian seaweed. The mango tapioca dessert with coconut soup, dragon fruit, grapefruit, and tapioca pearls was a refreshing end to the meal. Once again, we enjoyed the Nakamura experience to the fullest, savoring the marinated steamed chicken, herbal soup, and char siu, and appreciating the high quality of the dishes. With their recent achievement of being listed as one of the top 100 restaurants on Tabelog, I anticipate it will be even harder to secure a reservation, but I will definitely be returning. Thank you for the wonderful meal.

For a friend's birthday, we decided to go to a delicious Chinese restaurant after a long time. We made a reservation about 2 months in advance, so we had plenty of options - should we go for classic Chinese or something more edgy? After much deliberation, we decided on this restaurant based on intuition. Upon reading more about it, we found out that they serve home-style Cantonese cuisine known for its healthy dishes. Despite a slight worry that healthy dishes might not be satisfying enough, we were relieved when we arrived at the restaurant located near a river in a residential area. The counter seats offered a view of the kitchen, and just by looking at it, we could tell that delicious dishes were going to be served. The owner was very friendly, and the birthday decorations that suddenly appeared added to our excitement. The first dish was century egg tempura, a unique and easy-to-eat dish with a delicious salted fish sauce. The second dish was bonito sashimi and tipsy shrimp. The third dish was stir-fried clams and scallops with homemade shrimp sauce, which was so delicious that we wanted to take some home. The fourth dish was deep-fried mackerel with sweet and sour sauce, a favorite of mine. The fifth dish was clam rice porridge, a comforting dish with rich flavors. The sixth dish, steamed chicken, was the restaurant's specialty and truly delicious. The seventh dish, a nourishing soup, was another specialty that we would want to have every day. The eighth dish was char siu, a flavorful pork dish that highlighted the quality of the meat. The ninth dish was sesame shabu-shabu, with delicious pork and a flavorful sesame sauce. The tenth dish was Hong Kong noodles, a satisfying end to the meal. The eleventh dish, a coconut soup with sesame dumplings, was a delightful dessert that left us feeling satisfied. It was a truly enjoyable and satisfying experience, and we left wanting to come back for more.

This is a hidden Chinese restaurant along the Sumida River. The interior is small with a counter of 5 seats and one table. It has a stylish and cozy atmosphere. We had the 13,200 yen course. We enjoyed the fried century egg with Sichuan pepper and Tangmo powder generously sprinkled on top. The century egg was easy to eat without the typical strong taste. The saltiness of the karasumi was just right. The marinated bonito and shrimp with shiso leaves and myoga were delightful. Marinating the bonito in Shaoxing wine brought out a unique flavor, and the shrimp added depth and richness. The simmered conger eel and Kujo negi spring rolls with burdock miso were a perfect combination of subtle sweetness from the conger eel and a touch of negi as an accent. The burdock miso with a hint of burdock fragrance complemented the dish well. The stir-fried scallops and squid cooked in clam broth, served with cherry shrimp sauce, were a delightful mix of flavors. The scallops and squid were flavorful, and the vegetables were plentiful. The steamed chicken dish, Chanchenkai, was a home-cooked favorite reminiscent of the chef's grandmother's original recipe from Hong Kong. The chicken, steamed in soup, had a tender and moist texture, paired with a ginger and scallion sauce. The chicken was incredibly tender with a unique texture. The steamed cherry snapper with pickled mustard greens and olive sauce was a new experience for us, and it paired well with the fish. The cherry snapper was moist and smooth from steaming, and the pickled mustard greens and olive sauce added a delicious flavor. The steamed soup with dried scallops, Job's tears, porcini mushrooms, Silkie chicken, Jinhua ham, and fish maw had a rich and nourishing taste from the Chinese herbs. The soup was flavorful and comforting. The roasted Ibaraki Iwase Bokujou pork was cooked to perfection, with a crispy exterior and juicy interior. The fig steamed in Shaoxing wine with almonds and margao was a refreshing palate cleanser. The Yamagata beef soup dish with homemade chili oil was a melt-in-your-mouth experience, with the spicy chili oil adding a kick. The Hong Kong-style soup noodles with crispy seaweed were a favorite, and the black glutinous rice dessert with black sesame-filled rice balls was a delightful finish to the meal. Each dish was meticulously prepared with delicate and gentle flavors. The Chanchenkai was impressive, but all the other dishes were equally delicious. The course menu offered great value, and the hospitality from the chef and the lady was exceptional. The intimate setting allows for a relaxed dining experience close to the chef, making it a recommended Chinese restaurant.

Lunch review ☀️ Chef's special lunch course for 1 person is ¥5,000 (tax and service charge not included). Example menu: 【Actual menu may vary due to ingredients】- Shrimp marinated in Shaoxing wine - Today's dim sum - Today's stir-fry - Lunch steamed soup with shark fin - Cantonese-style char siu - Oysters with black vinegar sauce - Today's main dish - Dessert I love Chinese cuisine and often go, but everything at Nakamura-san's place is delicious and has unique flavors that are hard to find elsewhere. The lunch prices are quite reasonable, so I think they might increase soon, which is why I plan to visit again soon. It might be good to make reservations early, as it seemed difficult to get a table without booking more than a month in advance. Also, the location is a bit tricky, depending on the station, so comfortable shoes for walking would be ideal.

- Shrimp marinated in Shaoxing wine - Today's steamed dim sum - Today's fried dim sum - Stir-fried seafood of the day - [Seasonal delicacy Nakamura specialty] Hong Kong home cooking, poached chicken - Steamed soup with shark fin - Cantonese-style char siu - Today's meal - Dessert This restaurant serves dishes based on home cooking, with the specialty poached chicken being an original recipe from the chef's mentor's home. It is considered a rare dish, so much so that if you were to find poached chicken on the menu elsewhere, it would be seen as a copy of this one. The quality of all dishes is high, and it's been a while since I honestly found Chinese food to be delicious. My favorite was today's meal, which was fried rice topped with sea bream and served with a nori sauce. It was really good. The only downside was that when we were about to enjoy the soup to savor its aroma, they started grilling the char siu, filling the narrow restaurant with its fragrant smell. I thought maybe they should consider changing the order of serving. It felt like a bit of a waste that such wonderful dishes were slightly overshadowed. The chef is very friendly, and I felt comfortable enjoying high-quality cuisine without any hesitation. I would like to visit again. Thank you for the meal.

Visited on a Saturday night. Made a reservation a few weeks ago. [Key Points] Enjoyed a satisfying meal with a good balance of small dishes from fish to meat, and excellent hospitality. The owner, who had experience working in Japanese restaurants, offers a gentle and delicate Chinese cuisine that can only be found at this restaurant. [About the Restaurant] This is one of the top 100 Chinese restaurants in TOKYO for 2023, offering Cantonese cuisine. The owner, who gained experience at famous Chinese and Japanese restaurants and trained in Hong Kong, has opened this restaurant. There was a subtle touch of Japanese delicacy in some of the dishes. It's quite a walk from the station. [Interior] The restaurant has a cozy atmosphere with a counter seating for 6 and 2 tables. The service is handled by the owner and the floor staff. [Food] Had reserved the course for 13,200 yen. Ordered a bottle of Shaoxing wine and a glass of wine. The dishes included: - Century egg fritters with black ink and Sichuan pepper powder - Bonito and scallop marinated in Shaoxing wine - Jumbo shiitake and purple asparagus fritters with egg yolk, burdock, and Sichuan salt - Clam and bamboo shoot soup with sakura shrimp sauce - Whole steamed chicken with peach meat - Grilled cherry snapper with glass noodles - Chinese soup with shark fin, Jinhua ham char siu, and maca - Char siu with cashew nuts - Braised beef cheeks - Peanut flavored oil ramen - Chinese tea with sesame dumplings and coconut milk [Impressions] Though not familiar with Chinese cuisine, found the Cantonese dishes here to be not too oily and easy to eat. The meal consisted of a good variety of small to medium dishes. The overall portion was quite generous, so asked for slightly smaller portions of char siu. Due to the owner's background in Japanese cuisine, dishes like the Shaoxing wine-marinated items and clam soup showcased the delicate use of ingredients, seasoning, and flavorful broth. While some may argue it's not purely Cantonese, for beginners like me, the gentle flavors were appreciated. The steamed chicken and Chinese soup were particularly memorable. The steamed chicken recipe was learned from a grandmother during the owner's training in Hong Kong, a true home-cooked dish that likely only the owner knows how to make in Japan. The ginger and steamed bone-in chicken were cut and served on the spot, revealing tender and succulent meat with rich umami flavors. The simple yet delicious dish was a standout. The Chinese soup, made with various ingredients and medicinal herbs, had a deep and rich flavor profile, offering different broths and aromas. It was hot, with a satisfying level of richness and umami, making it a soup that truly revitalizes the body. Overall, it was a great upscale Chinese dining experience, with a well-balanced menu featuring fish, chicken, pork, and beef dishes. The unique ending with ramen and dessert was delightful and tasty. The service was consistently hospitable, and the staff were attentive, making me feel that a 10% service charge for such service is well-deserved.

2,896 characters ★ Chef's Special Course (14,520 yen including tax) Duration: Approximately 2 hours and 30 minutes Nakamura Toshinori (born in 1978) showcases his skills at this restaurant (3.74 rating). He trained at various places including Saikou Shinkan in Yokohama Chinatown (3.64), Mandarin Oriental's Sense (3.91), and Chuka Takase by the first head chef of Sense, Kenichi Takase (4.05). A disciple of Takase during his time there is Genki Usui from Ittei Isshin in Kameari (3.72). This visit was motivated by a recommendation from Ittei Isshin, a local favorite. Comparing Ittei Isshin in the downtown area (Kameari) to the cuisine in the city center (Higashi-Nihonbashi), the latter gives off a more refined impression. For example, while Ittei Isshin's Drunken Shrimp has a strong Sichuan peppercorn flavor, the version at this restaurant adds sweetness with mirin, resulting in an elegant and sophisticated taste. Since you don't feel the numbing sensation of Sichuan peppercorns, even those with low spice tolerance like Japanese people can enjoy it. The Cantonese-style Char Siu Pork at this restaurant focuses more on tenderness compared to Ittei Isshin. The direction seems to aim for "high-end Chinese cuisine in the city center" with a focus on the ease of eating the dishes. Perhaps due to the high rent in the city center, there is a service charge added, and the drink prices are also higher. For instance, a bottle of Li Mei, a type of Shaoxing wine, is priced at 5,445 yen (tax included) at this restaurant, while it was 3,500 yen at Ittei Isshin in Kameari. Assuming the chefs' skills are similar, dining in the downtown area is significantly more cost-effective. As someone born and raised in the downtown area, the author tends to prefer the bold flavors of the downtown area. (For those who prefer the refined taste of the city center, the downtown area might seem like a worthless slum.) The restaurant has a small seating capacity with 6 seats at the L-shaped counter and 4 tables, totaling 10 seats. You can enjoy live cooking from the counter. The kitchen is managed by the chef and a female staff member. Chef's Special Course (14,520 yen) 01. Century Egg Chinese Fritter 02. Drunken Angel Shrimp in Shaoxing Wine 03. Stir-fried Mirugai and Hirugai 04. Saga White Asparagus and Okayama Fuki Shoots Chinese Fritter 05. Steamed Chicken with Hua Diao Wine 06. Plum and Wakame Wonton 07. Cantonese Steamed Soup 08. Miyagi Hanbang Pork Shoulder Char Siu 09. Braised Beef Cheek in Shaoxing Wine 10. Meal 10-1. Warm Chinese Tea 10-2. Homemade Chili Oil (Seasoning item) 10-3. Homemade Okoge 11. Cold Black Glutinous Rice Sweet Soup Hong Kong Style The reviews of the dishes are as follows, with individual ratings in brackets and prices including tax: [3.5] Century Egg Chinese Fritter Century egg wrapped in Cantonese-style batter, topped with homemade Sichuan pepper salt and karasumi powder. In Thai cuisine, "Kai Yow Margapao" stir-fries century egg with holy basil, but it's said that there are hardly any dishes in China that fry century eggs, making this an original creation by the chef. While a more melty yolk would be ideal, the double egg yolk (century egg and karasumi) provides a decent umami flavor. [4.4] Drunken Angel Shrimp in Shaoxing Wine New Caledonia's "Drunken Angel Shrimp" prepared in a drunken shrimp style. The chef mentioned having worked in Japanese cuisine for about 2 years, which is reflected in the addition of mirin for sweetness in the Shaoxing wine marinade. The flavor profile harmonizes with a sweetness reminiscent of Japanese cuisine. The transformed texture of the shrimp is also delightful, with the pointed head cut (presumably) for ease of consumption. This aspect may excel in hospitality compared to Ittei Isshin in the downtown area. [3.4] Stir-fried Mirugai and Hirugai Stir-fried mirugai and hirugai with yellow chives from Okayama, rapeseed blossoms, nanohana, and hanabirata.

Recommended and visited. You can enjoy the taste of home-cooked Cantonese cuisine. They seem to avoid using high-end ingredients, but every dish was impressive. The steamed chicken was a dish that you can't find elsewhere. The crispy rice was completely different from anything I've had before, and I learned for the first time that there is a season for crispy rice. They seem to offer different dishes depending on the season, so I'm looking forward to visiting again next time.

For my mother's retirement celebration, we went to our favorite restaurant, Shunka Nakamura. The chef gave us a vegetable bouquet as a gift. Thank you so much! (The flowers are complimentary.) The bouquet was made of carrots, turnips, and red core daikon radish, arranged like flowers. It seems that this is how celebrations are done in China. The food was as delicious as always, and the staff at the restaurant were very kind, making it a cozy time. I can't even count how many times I said "delicious" from the first dish to the final dessert. It's a small restaurant with only 6 counter seats and 2 tables for 2, so it's becoming difficult to make reservations. I want to visit this favorite restaurant multiple times before it becomes too popular. It's already popular, and before I knew it, it's ranked 2nd on Tabelog in this area! Even though it's only been open for about a year and a half!! I will definitely visit again. Chef's course included: - Scallop marinated in Shaoxing wine - Grilled dumplings with Okinawan pork and pickled mustard greens - Spring rolls with conger eel and kujo green onion - Dried squid - Mirugai (geoduck) - Tairagai (pen shell) stir-fry - Oyster with black vinegar sauce - Low Mountain green tea (recommended to pair with the dishes) - Char siu made from 14 types of Chinese medicinal herbs-raised pork from Miyagi Prefecture (Cantonese-style char siu) - Changfenkai (Hong Kong home-cooked dish) - Steamed soup with shark fin (contains various ingredients like tremella and Job's tears) - Hong Kong-style yakisoba with homemade chili oil - Hong Kong-style black glutinous rice sweet soup with dried peach tree sap

A place where you can enjoy Chinese cuisine with a different taste from other restaurants with peace of mind. There are many restaurants that try to be different from others and end up being bad, but here, I could eat something unique with confidence that I wouldn't find elsewhere. The portions are quite generous, and even us big eaters were satisfied. There are also many varieties to enjoy, making it my new favorite restaurant that I discovered after a long time.

This Chinese restaurant, popular among gourmet friends, was recommended to me. It's a small place with a counter and a few tables, located about 4-5 minutes from Higashi-Nihonbashi Station. Three weeks ago, I reserved the Chef's Course for 13,200 yen through Tabelog. The dishes I enjoyed included fried century egg with sansho salt and karasumi, shrimp marinated in Shaoxing wine, sesame-dressed kasago, blancmange sauce, urui, simmered anago and kujyo negi spring rolls, burdock miso, mirugai and spear squid cooked with hamaguri broth and yellow chives, homemade sakura shrimp paste, and more. One highlight was the Chanchen Kai, a dish inspired by a 90-year-old lady the chef met in Hong Kong, where chicken thighs are cooked in a soup with cornstarch for a tender texture, served with scallion-ginger sauce. The menu also featured dishes with a Japanese touch, reflecting the chef's visits to renowned Japanese eateries. The course was well-structured and reasonably priced for the quality. The Chanchen Kai was a standout, offering a unique tenderness and juiciness I've never experienced before. The aromatic and flavorful soup made with silky fowl, sea cucumber, and ham was luxurious. Overall, the dishes leaned towards light flavors, incorporating gentle seasonings rather than heavy, oil-laden Chinese cuisine stereotypes. Both my friends and I thoroughly enjoyed the food here! I heard they offer wine pairings, which I look forward to trying next time. Lunch starts from 1,000 yen, making it enviable for locals!

The restaurant is small and cozy, with a warm atmosphere. The dishes were all very delicious, not the typical greasy Chinese food but rather elegant Chinese cuisine. They pay attention to the seasonings, using black vinegar and unique flavors, without any strong tastes like star anise, which I usually don't like. It felt like high-end Chinese food for Japanese people. The raw shrimp was incredibly delicious!