The assorted appetizers are all unique, especially the Anjako from Ariake which is rarely available. The bamboo shoots from Monotsume are top quality even in Kyoto. The morning-caught fish has a strong aroma. The clams are chewy. The chicken wings are not as spicy as they look. And the ramen at the end is made only with firefly squid broth but it's delicious. The dessert is grilled pineapple and longan. After eating rare dishes to my heart's content, I was told that my stomach would be empty tomorrow morning, and I didn't believe it, but my stomach really did get empty! It's kind of scary how it feels like someone is controlling my body. The owner and chef talk a lot!

I visited the restaurant "Chinese Meicai Restaurant Tsurumi" located in Kagurazaka. Established in February 2016, this restaurant operates on a reservation-only basis. It is conveniently located within a 5-minute walk from Iidabashi Station on the Tokyo Metro Tozai Line, Namboku Line, Yurakucho Line, and JR lines. Kagurazaka Station on the Tokyo Metro Tozai Line and Ushigome Kagurazaka Station on the Toei Oedo Line are also within walking distance. The restaurant is situated on the 3rd floor of the Kagura Building, tucked away from the main street. The interior is simple, with a color scheme of white and brown. There is a 6-seat L-shaped counter as well as table seating available. The chef's theme is "edible Chinese medicine" and "spiritual Chinese medicine." Here are some of the dishes we enjoyed today: - Smoked scallops with jasmine tea, umeboshi sauce, chrysanthemum ginger salad, braised mate clams, simmered monkfish liver in XO sauce, organic sweet potato in syrup, Nagasaki small long oyster wrapped in pork belly, kumquat compote, wolfberry seeds, homemade fish roe karasumi, kombu soaked in Shaoxing wine, sautéed matodai with five-spice black vinegar, crispy fried shiitake mushrooms, sweet vinegar pickled jellyfish with osmanthus fragrance, squid liver sauce, botan shrimp tempura in the style of Choshu - Drunken crab: steamed male Shanghai crab with white miso, Niigata mountain vegetables - 14-layered dried shark fin with skin, Shanghai crab, and natural Kinugasa mushroom - Natural seven-herb ramen - Mr. Ishii's strawberry sesame dumplings with taro sauce The highlight was the large prawn tempura with its head intact, which was both visually stunning and delicious. We had a cozy and pleasant time in this homely atmosphere. Thank you for the wonderful meal.

I went to Kagurazaka to eat Chinese cuisine, climbing up the slope from Iidabashi Station and turning into a small alley. I made a reservation for a course meal, which included assorted appetizers, seasonal vegetables, ayu fish soup, stir-fried squid, stir-fried abalone, medicinal herb noodles, grilled mango, and more. Each dish was filled with incredible attention to detail. The owner explained the story and dedication behind each ingredient. It was a wonderful time enjoying the meal paired with Shaoxing wine!

I made a reservation over the phone and went to the restaurant. They only offer set courses and asked me about my preferences and allergies. I mentioned that I'm not a fan of raw fish but love shrimp, crab, and shellfish. They had an amazing 8-year-old Shaoxing wine, but I opted for something else. My daughter had a highball. When the appetizers came out, I was surprised by the variety - clams, oysters, clams, abalone, scallops, octopus, fried angel prawns, white asparagus, and more. The meal was delicious, and the chef's stories were entertaining. Time flew by, and we ended up missing our train. It's challenging to not use artificial seasonings, but it's clear that the chef has a lot of experience. I can't wait to try the Shanghai crab next time. Thank you for the wonderful meal!

I went to this restaurant to find out why everyone is praising it so much. I was surprised by how delicious the Shaoxing wine was. The small dishes of appetizers were all fantastic, and I wanted to recreate this combination at home. The restaurant was mostly filled with regular customers, which made me feel a bit out of place, but they were all very kind and made me feel comfortable.

This time we dined in a private room. The food was delicious, especially the impact of the chicken dish. We also enjoyed comparing different years of Shaoxing wine, which complemented the meal perfectly. The private room provided a nice sense of privacy, but ultimately, we still prefer sitting at the counter.

"If you want to enjoy our place, I recommend early spring and late spring." While nibbling on Shanghai crab last year, I received a sweet invitation from across the counter. Of course, I will accept it! Due to the situation, the meal was within the rules. Today's theme: "Shellfish is in great shape!! with lamb and mountain vegetables." - Appetizer: Various dishes, but ultimately, this is what we came here for. Details in the photos. - Shark fin with Jinhua ham, abalone with deer shank stew: These ingredients are unnecessary, but the taste is amazing. I tried deer shank for the first time and it was delicious. - Lamb shabu-shabu sauce (forgot to take a picture of the meat because it was too delicious): The light aroma of lamb and the umami of the meat. Even someone who dislikes lamb like me finally reached lamb after 15 years. The chef carefully shabu-shabu the meat in front of us and serve it. - Shabu-shabu broth: The subtle aroma of lamb meat in the broth permeates the body. - Flat clam: It's my first time seeing such a large flat clam. It requires a knife to cut it properly, and the firm texture and meaty quality are impressive. The combination of the chewy clam and the crispness of the leeks and garlic leaves makes it a dish that makes you want to fly. - Noodles: Simple but stimulating soup with salt and a hint of chili. The umami of the firefly squid absorbed in the soup, combined with the sweetness of the noodles, makes you want to ask for five more bowls. - Almond tofu dessert: It has a medicinal bitterness and sweetness, not a direct deliciousness but a subtle flavor that you can feel. Tsurumi-san's talk was entertaining as always, making it a thoroughly enjoyable time. The relentless curiosity and passion for exploration are truly admirable. It's not a flashy restaurant, but it's highly recommended for those who want to satisfy their passion and curiosity for ingredients and cooking.

I was looking forward to coming here and finally made it. The owner's extensive knowledge and lively dishes, which are not only delicious but also go well with alcohol... the Shaoxing wine is also delicious. The large portions of shark fin and lamb shabu-shabu, as well as the luxurious crab, were all very delicious. I would love to come back regularly, for sure.

I visited my favorite Chinese restaurant in Kagurazaka, Tsurumi-san. On this day, I was invited by a celebrity for a special course featuring Shanghai crab♡ The drunken crab, marinated in a secret sauce for over 10 days, was incredibly rich and delicious. We started with beer and then moved on to Shaoxing wine. While we were enjoying the crab, an amazing appetizer plate arrived with dishes like squid liver salad and caviar. It was a feast! The jellyfish here is my favorite in the world. The shark fin soup made with plenty of Shanghai crab was also excellent. We also enjoyed the mapo tofu, which I had requested in advance. It was so delicious! The stir-fried noodles were also fantastic, and the second dish we requested was the tantanmen noodles, which were flavorful and not too spicy. Even the taro served as dessert was delicious. Tsurumi-san's magic is truly the best! Thank you for the wonderful meal, it was delicious as always♪

Kagurazaka Tsurumi, one year after experiencing the exquisite Shanghai crab, I finally had the opportunity to visit again. The appetizer platter was a true delight, with each dish making my heart flutter. The Shanghai crab (male) was not only cute in appearance but also delicious, especially the creamy white miso. The first encounter with such a texture. The sea cucumber and abalone were even more delicious than the abalone, with a crunchy texture and a fluffy feel when soaked in soup, creating an exquisite taste. The soup of softshell turtle and mako shark fin made me want to keep drinking forever. No hint of the turtle's odor, just pure deliciousness. The stir-fried Japanese flying squid, served with melon, had a lovely combination of squid, citrus, and shiso leaf aromas. The chestnut and lily root fried rice was light and delicious, with the chestnut skin skillfully used to create a refreshing dish. The dessert of taro with sweet red bean paste was a gentle sweetness that complemented the taro perfectly. I'm not a fan of sweet things, but I devoured this one. Showing us the fruit of the lacquer tree and serving us a 39-year-old Shaoxing wine, I left fully satisfied once again. I hope to visit again next year, perhaps in a different season. Thank you for the wonderful meal!

I received an invitation from a friend to try authentic Chinese cuisine at a restaurant located between Kagurazaka and Ushigome Kagurazaka, within walking distance from Iidabashi Station. The restaurant had a few counter seats. Upon sitting at the counter, I noticed a large handwritten sign with ingredients and seasonal information related to the pot soup. I chose a special pot soup course that is only available a few times a year and requires a minimum number of diners to order. The course features high-quality ingredients used in the pot soup. The appetizer platter and dishes like grilled eel with sansho pepper were delicious. The main attraction, the secret pot soup, was served with over 15 premium ingredients including shark fin and soft-shelled turtle. The taste was subtle, with only natural flavors and a hint of salt and Shaoxing wine. The experience was unique and educational, with the chef explaining the history and preparation of each dish. The meal ended with grilled mango and a mysterious fluffy fruit. The bill, including high-end Shaoxing wine and sparkling wine, exceeded 60,000 yen per person. While the experience may be impressive for those who appreciate authentic Chinese cuisine, I found it a bit too expensive for my taste. Overall, it was a memorable experience, and I may revisit in the future after further culinary exploration.

I visited a well-known Chinese restaurant located on the 3rd floor of a mixed-use building in the back alleys of Kagurazaka. The owner, Mr. Tsurumi, trained at "Ginza Aster" before honing his skills in China and eventually opening his own restaurant. The interior of the restaurant is simple yet clean, with a L-shaped counter on the right side with 6 seats, a kitchen, and a semi-private room on the left side with about 6 seats. I visited once in December (first 10 photos) and once in January (last 10 photos). In December, I enjoyed the "Shanghai Crab Course" (19,000 yen excluding tax), and in January, I had the special "Street Chinese Special Course" (around 10,000 yen?). Here is what I had at the counter: - December "Shanghai Crab Course": - Appetizer: Homemade pickled zasai - "Drunkard Crab": Shanghai crab marinated in Shaoxing wine for 19 days - Assorted appetizers: a variety of ingredients meticulously prepared - Steamed crabs (male and female) - Frog stir-fry - Stewed shark fin with Shanghai crab and eringi mushrooms - Stir-fried squid - Dan dan noodles with steamed shirako - Taro milk - Steamed mandarin orange soup - Beer, Shaoxing wine (8 years), Shaoxing wine (20 years), Shaoxing wine (38 years) The total bill was around 29,000 yen including a 5% service charge, which I found to be excellent value for money. In January, I had the "Street Chinese Special Course," which included: - Appetizer: Homemade pickled zasai - Kung Pao Chicken - Grilled dumplings with coconut sauce - Spring rolls with prunes - Mapo tofu - Dried tofu soba - Shrimp chili - Stir-fried pea shoots - Stir-fried liver and leeks - Sweet and sour pork with eggplant - Beef and celery sauce yakisoba - Almond tofu I also had beer and Shaoxing wine with this course, and the total bill was around 15,000 yen. The dishes were gentle and healthy, with a focus on seasoning and spices, and a conscious effort to incorporate medicinal effects. The flavors were delicious, and the chef's expertise in Chinese cuisine, combined with adjustments for the Japanese palate, was evident. The service was friendly and engaging, adding to the overall enjoyable dining experience.

From the close-knit relationships at Tsukiji to the friendly atmosphere at Toyosu Market, the theme of the day was "Chinatown" and the restaurant was reserved just for us. I love Kagurazaka, and this place reminded me of that. It's located near Bishamonten, a far cry from the typical Chinatown vibe, with an elegant setting. Of course, we had the place all to ourselves, which was exciting. We enjoyed dishes like Sichuan-style boiled chicken, shrimp dumplings, and spring rolls with prunes and mushrooms. The dumplings were filled with lamb and mud eel, and the mapo tofu had a kick to it from the Sichuan pepper. The chef explained that Chinese cuisine is all about balancing water and salt. The sauce for the boiled chicken was carefully poured to keep the layers of sesame and soy sauce separate, a traditional technique. The chef recommended a Chinese tea called "Dong Fang Mei Ren," served in two teapots to enjoy the tea and its aroma separately. It was a unique experience. They also had a premium 38-year-old Shaoxing wine that I would have liked to try if I drank alcohol. We also had dishes like crab claws with salt, shrimp in chili sauce, liver and leek stir-fry, sweet and sour pork, stir-fried greens, and fried rice. Everything was delicious and I would definitely come back. We ended the meal with Chinese tea. Overall, it was a great experience, and I look forward to returning. Thank you for the wonderful meal!

Today, I casually stopped by for some à la carte dining. My main goal was to try a 30-year-old Shaoxing wine. Shaoxing wine can be more expensive than wine depending on the type, but it's rare to come across one that's over 30 years old, so I had them keep a bottle for me from the end of the year (*^-^*) They said it's almost gone already... The food was light and delicious, like pickled Shanghai crab. I was worried I wouldn't find Shanghai crab this year, but they managed to find some and pickle it for me for about two weeks. The miso flavor was amazing♥ I also requested shark fin to be added back in after soaking, and they cooked it in a Shanghai crab sauce. The Mapo tofu with loach was bubbling hot, with plenty of green onions, and a nice touch of Sichuan pepper and fermented black beans. They say if you catch a cold, go to Tsurumi and eat rice, and you'll get better! But if you go there when you're healthy and eat rice, you'll gain weight!

I love the Chinese restaurant "Tsurumi" in Kagurazaka. This year, I had the Shanghai Crab Course here again. The female crab marinated in Shaoxing wine on the 19th has a sticky texture and a marvelous taste with aged Shaoxing wine and spices. The appetizer assortment with about 19 dishes looked beautiful. For example, under the steamed abalone, there was crab roe sprinkled with makomodake. The prawns in the center were lively and quickly fried for 6 seconds to a crispy half-cooked state. Chef Tsurumi, who said, "I'm excited today," is my favorite! The course included steamed Shanghai crabs (female and male), motte chrysanthemum, black vinegar ginger, frog and bay leaf, stir-fried squid and green onions, shirako dan dan noodles, taro milk, and mandarin orange ginger soup. They offer a 38-year-old Shaoxing wine here at a special price, with only a few bottles left. I kept a bottle for myself. The drink prices are very reasonable, with glass wines starting at less than 1000 yen and even champagne available. This course cost 19,000 yen, but the Shanghai crab will be available until around February. However, they can accommodate other ingredient courses at reasonable prices, so feel free to make requests. I will definitely be going back again.

I heard from a friend that this might be the best place in Japan to try Shanghai crab, so I decided to visit. The course included a variety of dishes such as an appetizer platter, male and female Shanghai crab comparison, Shanghai crab marinated in Shaoxing wine, shark fin soup, sweet and sour pork, mapo tofu, and more, all for 20,000 yen. I was immediately impressed by the appetizer platter, which left me completely satisfied. The Shanghai crab dishes, followed by the shark fin soup and sweet and sour pork, were all amazing. The owner's passion for ingredients and cooking techniques was evident, and I enjoyed chatting with them. We also had plenty of Shaoxing wine, making it a truly happy time. I'd love to try the hot pot soup next time! Thank you for the wonderful meal! I'll definitely be back!

Visited Minazuki in June 2019 to enjoy the seasonal flavors. Opted for the chef's special course. The first dish was a platter of appetizers showcasing everything Tsurumi-san has to offer. Eel, carp roe, sweetfish, cockle, squid, and warabi with fermented bean curd, jellyfish with tomato and myoga in saffron, shrimp with cucumber. For the evening ballet performance, a non-alcoholic rosé sparkling wine was served, slightly sweet. The second dish was a stir-fry of Aomori abalone and sesame, a unique and delicious experience. The texture of the abalone was unlike anything I had tasted before. The third dish was turtle and water, which was a revelation in terms of flavor. Despite the initial image of a strong smell from the turtle, the pure umami flavor was surprising. Next was conger eel with lemon, a large piece of conger eel fried with slices of lemon, with just the right balance of lemon bitterness. The most surprising dish of the evening was the shark fin of the moustache shark with bracken. The thick fibers of the shark fin resembled noodles. The meal concluded with abalone liver tossed with noodles, new potatoes, and sea grapes, an interesting combination. The shredded potatoes were unexpectedly delicious. The desserts were also a pleasant surprise, starting with baked mango that was perfectly juicy, sweet, and aromatic. Followed by almond jelly with pearl barley and lychee from Taiwan, which was a delightful ending to the meal.

A renowned Chinese restaurant with a counter-style dining experience. They offer set courses based on your budget, and you can also order a la carte dishes from the blackboard if you have room in your stomach. The unique dishes are all delicious and flavorful. The additional dishes we ordered, such as the "Ginger Black Vinegar Pork," "Mushroom and Prune Spring Rolls," and "Randomly Selected Shumai," were also excellent. It's strange that despite the delicious food, the overall rating of the restaurant isn't very high. #ChineseNameRestaurantTsurumi #Tsurumi #chinesefood #ChineseCuisine #MedicinalChineseCuisine #NoAdditives #CounterChineseRestaurant #Kagurazaka #Tokyo #DateNight #Instafood #Instagood

In November 2018, I revisited Shanghai crab after skipping it last year, making it a two-year gap. Starting with steamed crab, this year featured the precious "motteno kiku" (chrysanthemum with liver) as a side dish. The appetizer platter showcased Chef Tsurumi's skills in a single dish, not just a collection of small dishes. The combination of ingredients, seasonal touch, and fresh flavors brought out by seasonings were truly impressive. Each bite revealed a depth of flavor that left me amazed. The drunk crab, served as half a crab this time, had a sticky texture that is unique to Shanghai crabs. The pot soup, a hidden main dish this time, showcased the use of dried ingredients, a hallmark of Tsurumi's cooking. The surprising ingredient this time was dried Chinese cabbage, bursting with unfamiliar umami. The soup with donko mushrooms and noodles is a classic favorite of mine. Lastly, the dessert featured ingredients like ginger and chrysanthemum to counteract the cooling effect of the crab on the body. The chef's gentle personality shone through in this thoughtful touch.

It's the season for Shanghai crab. I made a reservation for both male and female crabs and went in November. Thankfully, I have had the opportunity to enjoy Shanghai crabs at various famous Chinese restaurants in Tokyo for business entertainment, but if you want to have Shanghai crabs in Japan, this place is by far the best in terms of quality and cost! The course is a 15,000 yen course + 5% service charge + consumption tax. But at this price, you get two male and female Shanghai crabs, steamed and ready to eat, plus half a crab marinated in Shaoxing wine, and various other dishes. Oh, it was really wonderful (￣▽￣) Nouvelle Chinoise counter-style Chinese cuisine. Each dish is beautiful ♥ <Food content> - Steamed crabs (male and female) Just happiness to have them ready to eat ❤ The male crab on the left has a small but sticky white roe ♪ The female crab on the right has rich internal organs ♪ Ah, both are delicious. Shanghai crabs are said to cool the body, and are eaten with black vinegar and ginger. - Chinese appetizer platter White kidney beans, white wood ear mushrooms in lemon, oyster rolls, freshwater clams from Lake Tojo, anglerfish liver, char siu, oomazari (seafood), preserved eggs, Japanese chestnuts, fried live shrimp, coriander roots, and mushrooms, etc. I really love the luxurious appetizer platter here! - Drunken Shanghai crab Crabs marinated in Shaoxing wine for 13 days. It's really irresistible and sticky. - Medicinal soup With pickled Chinese cabbage, the flavor of vegetables is dissolved in the soup. - Special mapo tofu I asked for it specially this time. Mapo tofu made with elegant Sichuan pepper and fermented black beans. Really delicious. - Brown rice I really wanted to have it with mapo tofu, so I had them cook rice in advance. - Shiitake soba Special soba made with thick rehydrated shiitake mushrooms. The sweetness and umami of natural ingredients. - Non-sugar almond tofu, ginger simmered in Wakayama citrus Almond tofu made from almond powder with only koji, and ginger simmered in black sugar. Finished with ginger tea for a warm dessert. I had it with Shaoxing wine, and oh, it was really delicious. Dinner courses range from 6,500 yen to 11,000 yen, with Shanghai crab courses starting from 20,000 yen. I highly recommend the 20,000 yen course if you have the budget. (Includes appetizer platter, steamed male and female crabs, marinated in Shaoxing wine, Shanghai crab stew with shark fin, frog egg duct, etc.) I will visit again (‾▽‾)