Gorgeous atmosphere. It feels a bit like an older interior. There were many grand pianos and sound equipment, so they must be used for private events. The autumn lunch course is 4,400 yen, and they have different courses for each season. They offer Chinese tea, mineral water, and alcohol as extras. It's rare to have Chinese dishes served on flat plates, but it might be a bit tricky to eat egg dishes and rice. The dim sum was very delicious. The coffee served in Herend cups was also very tasty. Located near Shimbashi Station in Ginza, it's a hidden gem where you can enjoy a quiet meal on a Saturday. The age group seems to be older adults, and the place is adorned with nice paintings and ornaments, giving a sense of wealthy collections on display. It has a slightly mysterious feel. The Chinese staff provide excellent service. Thank you for the meal!

I tried a 6,600 yen lunch course and it was the healthiest Chinese food I have ever had. Even when you add up all the dishes in the course, the amount of carbohydrates is kept low, similar to a regular portion at a beef bowl restaurant. There was no greasiness at all, and it was very elegant. I could really feel the attention to detail in both the ingredients and cooking methods. It was a delicious Chinese cuisine that made me feel beautiful from the inside out!

I have been going to this restaurant since it opened. I am also a member of the Higanko Club, and I receive their newsletter a few times a year. The owner of the restaurant is a company that imports and sells Chinese seasonings and olive oil. The restaurant is located on the 9th floor of a building with Swarovski crystals, and all the rooms are private and very luxurious. I went there for lunch after a long time. This time, I made a reservation for the seasonal lunch with a pre-meal drink for 6600 yen through Ichikyu two days before my visit. Here is what I had: - 5 appetizers: marinated jellyfish, homemade char siu, dried tofu, chicken breast salad - 2 xiao long bao - Abalone and Chinese chives shark fin soup - Stir-fried seafood with asparagus - Tender pork stew - Stir-fried water spinach - Fried rice and herbal soup - Mango pudding - Tea For the pre-meal drink, I had champagne, and my companion had beer. The course had a good amount of food overall. Sometimes, at this price range, the portions can be disappointing, but this course had a good balance with plenty of vegetables and a variety of ingredients. The appetizers were colorful and the soup with shark fin was excellent. The xiao long bao, which Higanko is famous for, had a thin skin and plenty of soup inside - it was the best! The pork was tender and the seafood in the fried rice was plentiful. The meal was consistent in taste, and the spacious private rooms allowed us to relax and chat with friends until the end of dessert. I highly recommend this restaurant for girls' gatherings or evening business entertainment.

At Ginza's exclusive members-only high-end Chinese restaurant, Higanko, they are very particular about their ingredients and do not use any chemical seasonings. The lunch menu includes 5 appetizers: mushroom-wrapped yuba, flower-shaped jellyfish appetizer, slow-cooked oven-roasted char siu, herb salad, and XO sauce-marinated whelk. The dishes require a lot of effort to prepare, such as the juicy xiaolongbao, steamed cod with porcini mushrooms, and tender pork simmered in balsamic vinegar. The meal also includes a mushroom-rich soup, seafood-packed fried rice, and desserts like fluffy Chinese castella with mango sauce and Hong Kong-style agar with black sesame, red beans, and coconut milk, served with red wine sorbet. Even during Golden Week, it is easy to secure a seat due to the membership benefits. The restaurant is adorned with luxurious chandeliers, Marie Rose Sanlan paintings, Meissen porcelain, and other exquisite artworks and furniture, creating a museum-like atmosphere. There is even a grand piano in the restaurant, located in the same building as Swarovski.

This is a members-only Chinese restaurant. I was able to visit this time thanks to an invitation from a member. The lunch during Golden Week was wonderful, with a relaxed atmosphere surrounded by beautiful decorations. The service provided by the staff was excellent, with smooth timing for serving dishes and refilling drinks without interrupting conversations. The dishes were all delicious, with a variety of options in just the right amount. The Chinese tea was also tasty, and I ended up drinking a lot of it! I had a very satisfying lunch and am happy to have connected with this restaurant.

It was a meal in a private room, and not only the setting of the private room but also all the dishes that came out were delicious, and I had a wonderful time. Especially the xiaolongbao had a thin skin and was even more delicious than the one I had at Din Tai Fung in Taiwan, which surprised me. The dish of natural head-on shrimp was also delicious, with a fresh combination of mango and strawberry that I would like to taste again. Towards the end, the fried rice was fluffy and filled me up.

Located along Chuo Street in Ginza 8-chome, I visited the upscale Shanghai cuisine restaurant Ginza Higanko. While known for their high-quality Shanghai cuisine, their main business is supplying ingredients to famous hotels. The owner's dedication is evident in the luxurious interior and exquisite dishes they offer. This time, I tried the classic course featuring shark fin for 16,500 yen. The highlight was the shark fin stew, which was impressively large. When eating the large chunk of shark fin, there was a faint fishy smell, but the taste of the stew was delicious. It was hard to tell if the shark fin or the soup was the star of the dish. The dish featuring natural large-headed prawns was a shrimp chili dish. The jumbo fried prawns were coated in chili sauce. They were called Sea Tigers, a natural variety of Black Tiger prawns, and were over 20cm in size, similar to spiny lobsters or rock lobsters. Even when cut with a knife, the prawns were still large and meaty. This Shanghai cuisine was a far cry from the typical Chinese food I usually eat, providing a unique and enjoyable experience. Thank you for the wonderful meal.

Ginza Higankaku is not a profit-seeking project. We aim to resonate with our customers, pursue the ideal business model, and become a base to showcase it to the world. Our Cantonese cuisine has been improved in every aspect - water, air, sound, aroma, Non Chemical (no chemical seasonings), low sugar, gentle hearts, and refined service. It will contribute to the development of world food culture. Please enjoy the food first. [Drinks] 1. Pu-erh Tea - 1100 yen (tax included) [Price] 19600 yen (tax included) [A La Carte] Chef's special selection of 9 appetizers: 1. Marinated bonito 2. Soy sauce stewed beef 3. Steamed eggplant with XO sauce 4. Century egg 5. Jellyfish salad 6. Roasted BBQ pork 7. Steamed chicken with ginger scallion sauce 8. Pickled radish and carrot 9. Mini vegetable salad Ham and dried shiitake mushroom steamed soup Fried tofu with five-flavor sauce Thai-style seafood spring rolls Whole live abalone in broth Boiled sesame dumplings.

I made a reservation and went to try the "Yum Cha Afternoon Tea" inspired by the peach festival. It includes a pot of chrysanthemum tea, appetizers, dim sum, desserts, and a variety of drinks. The menu consists of various dishes such as Taiwanese caviar, chef's special roasted char siu, jellyfish, century egg, spicy whelk, steamed dumplings, shrimp dumplings, char siu pastry, curry spring rolls, shrimp and chive buns, congee, white fungus in herbal syrup, matcha and coconut milk pudding, strawberry topped sesame dumplings, and peach buns with olive oil. The meal was delicious and included MCT oil for those interested in diet and sports, as well as a selection of George Steuart Tea.

This restaurant is based on a high-end dim sum maker that focuses on using natural ingredients and handcrafting. They also handle many OEM orders, but they stick to handcrafting even for extremely large commercial facilities. The owner wanted to create a place where you can enjoy authentic Chinese cuisine, and that's how this restaurant came to be. They offer a variety of dim sum ranging from traditional shrimp dumplings and xiaolongbao to more unique options that are not commonly found in Japan. While dishes like the shark fin soup are not frequently ordered, the mild flavors and carefully prepared broth showcase the restaurant's skill. The simple congee is surprisingly delicious, which speaks to the true talent of this restaurant.

High-end Chinese restaurant in Ginza. I had the 12,000 yen course. The appetizer platter, shark fin soup, steamed shrimp dumplings, and Cantonese-style dumplings were delicious. The Sichuan-style shrimp with balsamic vinegar, fried tofu and abalone in pure oyster sauce, fried rice, almond jelly, and coffee were also good. The shrimp chili was especially tasty. Overall, the food was not outstandingly delicious, but it would be a good place for business entertainment or banquets. Money spent: 17,000 yen Rating: 3 points 5 points: Definitely want to revisit! 4 points: Would like to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

Located along Chuo Street, in Ginza 8-chome, on the 9th floor of the Swarovski building. We visited for a group lunch on a holiday. The meal included assorted appetizers, dim sum, shark fin soup, stir-fried beef with black bean sauce, amigasatake mushroom soup, crispy fried shrimp with sweet and sour sauce, fried rice, and a dessert of dumpling soup. Everything was delicious, especially the vegetables which were particularly tasty. The enoki and greens appetizer had a subtle yet flavorful taste, and the crispy amigasatake was refreshing. The anchovy fried rice had a delightful aroma and was a memorable dish. The room faced Chuo Street and should have had a good view, but the windows were not very large, which was a bit of a shame. The interior featured various Chinese-style ornaments, as well as Western paintings like those by Lawrence, giving a luxurious and somewhat eclectic feel.

Chinese cuisine located along Ginza Chuo Street. Had a special lunch in a private room with someone special. The dishes were gentle in flavor, as they do not use chemical seasonings. We started with three appetizers. The black bone chicken with century egg was rich and had a lingering taste in the mouth. The jellyfish appetizer in the middle had a firm texture, different from the usual jellyfish. The char siu was made from Ise Jingu-dedicated pork, giving a feeling of increased luck. It was tender and melted in the mouth, very delicious. Next was the shark fin soup with crab meat. It was piping hot and filled with plenty of crab meat. Adding vinegar halfway through brought a different flavor to enjoy. Then came the dim sum. Two types, both filled generously with shrimp. The shrimp flavor, texture, and taste were elegant yet had a punch to it. Drizzling the olive oil on the table (said to be used by the Monaco royal family) was surprisingly perfect. The combination was amazing. The main dish was Dongpo pork. It was full of collagen, visibly jiggly, and beautifully towered. It was elegant yet satisfying to eat. The meal ended with soba in broth. It was packed with vegetables, especially the robust green vegetables. The eating sensation was strong and interesting. Being a low-carb restaurant, it seemed like the dishes were designed to be satisfying even with a small amount of carbohydrates. I didn't feel heavy or bloated at all, and it felt like a healthy Chinese cuisine that could be eaten every day. The dessert ice cream had alcohol, maybe sake? It was incredibly rich with raisins! A luxurious lunch in a private room, relaxing and unwinding. It was a luxurious time.

In this course, I enjoyed classic high-end Chinese dishes such as shark fin, Peking duck, and abalone. Each dish had no unnecessary flavors and the umami was well highlighted. My companion at the time wondered what regular Chinese dishes would taste like in such a place, so we ordered mapo tofu, fried rice, and dumplings separately. Although these were familiar dishes, they had a deeper and more satisfying flavor than what we usually eat, with a rich and spicy taste. It was a good learning experience.

When I said I wanted to eat Chinese food in Ginza, they took me to a really fancy restaurant! They have private rooms with round tables. I was a bit nervous, but the dishes that were served were all beautifully presented and delicious! The fried rice was moist and flavorful, and the mango pudding for dessert was also delicious. The decorations in the restaurant were all high-quality, and the staff were kind and attentive. I would love to go back there again!

I had heard the name of this Chinese restaurant before, but never had the chance to visit. Located on a building facing the main street in Ginza, it stands out among the many Cantonese-style Chinese restaurants in hotels. The dishes were more orthodox than original, with each dish meticulously prepared. In Chinese cuisine, many dishes may look rough, making it difficult to appreciate the attention to detail, but true beauty lies in the details. Even the way the ingredients are cut can show the skill of the restaurant. With a parent company that deals with high-quality ingredients, everything from seasonings to alcohol is carefully selected, providing a sense of security.

I was invited to a meal by the president of a business partner, and they took me to this restaurant. It was in Ginza, not far from the office, but when we got there, I thought we were going into SWAROVSKI, but instead we went up to the 9th floor of the building. The elevator opened to welcome people arriving in black cars, giving off a very luxurious vibe. We were ushered into a private room with a polite nod. "What would you like to drink?" they asked, and I started with a draft beer. But the president is actually not much of a drinker. Various dishes came out in a course. The appetizers included five cold dishes, from chilled soup to Peking duck wrapped in rice paper. It all seemed too elegant, and I couldn't relax. Since my companion wasn't drinking, the alcohol didn't flow either. Next came the stewed sea cucumber. It was huge! The thickness was impressive! As expected from a high-end restaurant, there was no hint of fishiness, and the soup was so refined. They offered black vinegar to add if you liked, and a little bit definitely added a nice touch. I, a commoner, ate it with gusto, while the president just watched (laughs). Next was steamed prawns. They were Whiteleg shrimp from Kagoshima, but after the sea cucumber, they didn't feel particularly special. I peeled the shells while chatting, but it didn't leave much of an impression. Then came the stir-fried Shizuoka beef sirloin with oyster sauce. This dish brought a burst of saltiness, umami, and oiliness after the light dishes, and it was delicious. Finally, the president noticed and suggested we have wine, but I asked for Shaoxing wine instead. It was smooth and not too strong in alcohol content, very mellow. Maybe around an eight-year-old one. The business partner and I were having a good time, but the president switched to oolong tea at this point. The seasonal vegetable stir-fry was with oilseed rape (known as A-choy in Taiwan). Light and refreshing, we enjoyed it, and lastly, there was a fried rice with Jinhua ham. Actually, this was the most delicious dish. It was so good that they even offered us seconds (^^) Now, what was the dessert again? I can't remember because the Jinhua ham fried rice was too delicious... Well, how much was the bill? I don't know because they treated us. But I can't accept such excessive hospitality anymore.

I visited a restaurant in Ginza to satisfy my companion's desire for delicious shark fin. The place had a grand and stylish atmosphere, perfect for a special occasion. We ordered a course menu and every dish, including the shark fin, was delicious. It was a perfect spot for a date, and we had a luxurious lunch time. Thank you for the wonderful meal.

I decided to visit a place that I remember was only open to members when it first opened. I have been a member of sports gyms and golf clubs before, but I have never been interested in becoming a member of a restaurant. However, now it seems that you can easily make reservations online. The restaurant has ten dazzling chandeliers hanging from the ceiling, giving it a luxurious feel. There are paintings on the walls, and the display case by the window showcases tableware and decorative objects. It's a feast for the eyes. The service tea is Longjing tea, and they refill the pot with hot water when it runs out. The meal consists of five appetizers, including shrimp dumplings and xiaolongbao. They suggest adding olive oil if you like. It was my first time having olive oil with dim sum. The hot and thick shark fin soup with dried scallops and yellow chives is perfect for a cold day. For the main course, I chose the natural jumbo shrimp with fruit sauce, but the mayonnaise-like sauce was a bit too much. Perhaps less sauce would be better? The meal also included seasonal vegetables, fried rice, and another soup. For dessert, I had strawberry mousse and coffee or tea. They kept bringing more drinks, including iced tea as a complimentary service. It was nice, but I couldn't finish all the drinks.

The taste was good and the presentation was elegant and beautiful.