Location: 37th floor of Mandarin Oriental Tokyo. This was my first time visiting here, and as the elevator ascended, my excitement grew. Upon arriving on the 37th floor, I found myself on the dining floor... with no partitions between the different establishments, I made my way to "Sense" with the bar tempting me on the side. The staff and customers conversing across the counter created a nice atmosphere, making me want to visit the bar next time as well. Ambiance & Service: There were staff waiting in front of the restaurant to guide us to our seats. The long interior had window-side seats, wall-side seats, and private-looking rooms at the back. It was quite empty, perhaps due to it being a weekday, and the seating arrangement seemed tailored to different types of customers. Couples by the window, overseas guests chatting in English, and business groups at the back in what seemed like private rooms. We were seated by the window, probably because we mentioned "two people" when making the reservation. The night view of the Skytree was a feast for the eyes. Food: The first dish was elegantly arranged appetizers with sauce on a white plate, resembling French or Italian cuisine. The following dishes were also different from my usual Chinese food experience, but that was a refreshing surprise, and everything was delicious. From appetizers to dessert, with a bit of alcohol, the total bill came to a little over 20,000 yen. As expected from Mandarin Hotel, the Chinese cuisine was on the pricier side. However, the food, service, and view from the window were all fantastic and worth the price. If my wallet allows, I would love to visit this restaurant again... maybe the Mandarin Bar for the second round, and even stay at the hotel.

I visited on a regular evening. The night view was very beautiful. As the night grew late, the restaurant became crowded and the window seats for two were full. I ordered the Crystal course, which included a variety of high-quality ingredients. I was worried that there might be too many different flavors, but it was incredible. I was able to enjoy very elegant and delicious Cantonese cuisine. I was especially surprised by the Black Bean Beef Fillet. Chinese cuisine is often associated with pork, but to see fillet beef, commonly used in French cuisine, prepared so deliciously in a Chinese style was impressive. The seasoning was outstanding. The Peking Duck was also very good, with a flavorful sauce that made it easy to eat multiple pieces. The deep-fried scales of the red snapper were excellent. The scales were crispy while the flesh was tender. Dried abalone outshined the fresh abalone. Every dish was quite delicious. The service charge was 15%. It's understandable for a luxury hotel, but I felt that the service did not quite match up to that level. It was a smooth and polite service without any particular highlights.

This time, I visited the Cantonese cuisine restaurant "Sense" located in the Mandarin Oriental Hotel. Situated on the 37th floor, "Sense" is a favorite restaurant where you can enjoy the best views and high-quality food. This was my third visit, and this time I ordered the weekday limited edition "Rose" course for 6,820 yen (tax excluded). At Sense, XO sauce is included, and it is really delicious! I recommend it as it changes the taste. - Abalone crispy coated with flour, Sai Kung style - Ezo abalone Hong Kong-style tempura The abalone was tender with a coating sprinkled on top, giving it a unique texture and aroma. - Okinawa fish Hisashi's blue clothes, Hong Kong bean sauce and dried mushroom stew The white fish had a delicious and moist texture. The bean sauce aroma was pleasant, and the mushroom scent was subtle. The rich sauce paired well with the white fish. The accompanying salted water spinach was also excellent, enhancing the flavor when mixed with the sauce. - Cantonese-style steamed egg custard with seaweed soup on top Served hot, with seaweed on top and a two-layered steamed egg custard. The aroma of seaweed filled the mouth, and the soup was full of umami. This style showcases the confidence in their soup. - Healthy chicken oil-drizzled chicken with Oriental lime sauce, Tom Yum Kung paste, garlic, and coriander The chicken had a crispy skin and juicy meat. The lime's refreshing flavor, along with the Tom Yum Kung paste, garlic, and coriander, created a unique taste. - Hokkaido snow crab and angel shrimp wonton noodles You could first taste the delicious soup. The Hong Kong noodles had a satisfying texture, and the yellow chives added a nice touch. The wontons were filled with shrimp and crab, offering a luxurious experience. I finished the dish while changing the taste with XO sauce. - One dessert from the menu I chose mango pudding, which had a rich sweetness and a lingering deliciousness. My parents, whom I invited this time, were really pleased. This restaurant is recommended even for elderly people. The service staff maintained a good distance, attentive but not intrusive, and paid attention to the table. It's a perfect place for hospitality, with a service that reaches the heart of the matter. I'm thinking of ordering a la carte next time.

I visited my favorite Cantonese restaurant, SENSE. It was a long-awaited dinner visit! Conclusion, the service is very good! I felt that the food could get even better. (For detailed taste information, please see the comments on the photos) ① The service is really good. They refill your water before it runs out, suggest new wines, and even notice small changes like a haircut. The foreign intern (?) staff are working hard and it shows! ② I could tell that they are trying hard to evolve their dishes. For example, the spring rolls (photos 8, 9) were an updated version of the egg white stir-fry I had before. The presentation of the egg yolk oozing out when you cut it with a knife, and the addition of duck egg powder to create a contrast in flavor. It was a very memorable delicious dish. On the other hand, the red snapper (photo 10) had a strong acidity in the sauce. However, the chef mentioned that they are experimenting with new things, so I look forward to seeing their dishes improve in the future! Overall, I love this restaurant so much that I would like to visit again! Thank you very much!

There is a ramen dish called "Kyogamo and Kujo Negi Kyogamo Dashi Hong Kong Saimen" priced at 4180 yen (including service charge, so 4807 yen) at this place. The broth is incredibly delicious, the Hong Kong-style thin noodles are a perfect match. The finely sliced meat and lightly sautéed Kujo green onions complement the soup without overpowering it, creating a perfect harmony. The soup, noodles, and toppings come together seamlessly in one bowl. The soup is delicious on its own, the noodles are delightful, and the toppings are flavorful. It's a rare combination that you don't often find in ramen shops. Be prepared to wait about 20 minutes for this dish, as it is meticulously prepared. This level of attention to detail is something you don't typically find in ramen shops. It's a high-end Chinese noodle dish worth trying, offering a unique and impressive flavor experience. I am tempted to try their lunch course priced at 7000 yen, 11000 yen, and 21000 yen (excluding tax). I had the cheapest lunch course before and it was also amazing.

I went to my favorite dim sum buffet on this day. It was not the usual dim sum buffet, but a fair where you can enjoy Mandarin's Hong Kong-style dim sum. I was able to try almost everything I wanted to eat. Each dim sum was cute and delicious, the location was fantastic, and it was the best lunch.

Mandarin Oriental 37th floor - Amazing view! I visited the day after the Sumida River fireworks festival, and I heard that they had a special course prepared for the fireworks event, which was fully booked. My friend had made a reservation for the weekend and holiday limited dim sum order buffet. My friend, who is a regular, gave me tips on ordering quickly and efficiently. The dishes were bite-sized and incredibly delicious, especially the shrimp dishes which were all fresh and impressive. I managed to try all the dishes, even though I thought it would be impossible, and I left feeling completely satisfied.

Located on the 37th floor of Mandarin Oriental Tokyo, where you can enjoy panoramic views of Tokyo Skytree and other central attractions, Crystal is one of the main dining options. The menu includes dishes like Hokkaido flower crab and angel prawn dumplings in superior soup, deep-fried white eggplant and conger eel with chili and spices, prawns with Okinawan mango mayonnaise, stir-fried turban shell and yellow chives, steamed turtle soup with taraba crab, dried scallops, abalone, and whelk, Ezo abalone simmered in oyster sauce with stuffed winter melon, roasted Kyoto duck from Yamashiro Farm in Kyotamba Town with black pepper and black sesame sweet soy sauce, steamed spare ribs with fermented black beans served with white and black glutinous rice, and desserts like mango pudding and almond tofu. Drinks include champagne and Shaoxing wine.

Located on the 37th floor of the Mandarin Hotel, the atmosphere was truly extraordinary. The only downside was that it didn't have a view of Mount Fuji. We dined on a course menu for a customer reception. Each dish had a rich flavor that made other Chinese restaurants seem mediocre in comparison. It was exquisite. Simply elegant! If you go for lunch, I recommend ordering tea. They kept refilling the hot water until the end.

The location is directly connected to Ginza Line and Hanzomon Line Mitsukoshimae Station A7 exit, up to the 37th floor without an elevator, so it may take about 5 minutes from getting off at the station or taking a taxi to the restaurant. The shrimp mayo mango dish is truly delicious, so much so that I go there just for that. If you go to Sense, it is definitely worth trying! Last time I went before the pandemic, I found the yakisoba too salty to eat, but this time, every dish was amazing. The service was also excellent as always. Suitable for family meals, dates, and girls' nights out. Depending on the time, small children may not be allowed. Suitable for business entertainment. Dress code: Casual elegance, but sneakers are okay.

This is a revisit to my favorite restaurant. This time, I went for lunch on the weekend (they have two time slots: 11:30 am - 2 pm). The dishes by the sous chef perfectly match my taste and concept!! Every sauce is incredibly delicious, almost making me want to lick the plate. This time, the main dish came with Hana Maki, and I wish they would serve it with all dishes from now on. However, I have two points to mention from this visit: - Could the cooking be improved a bit more? I recently had duck at several Michelin-starred restaurants, and I felt that there is still room for improvement in the duck dish at SENSE. The sauces are amazing (details in the comments), but I felt that the flavor of the duck meat was lacking, as if it had been cooked a bit too much. Perhaps it's challenging to get it just right when it's cooked in the kiln. - The weekend lunch rush can be quite busy... I visited on a weekend for the first time in a while. The pace was good, but there were a few service lapses. When the plates were cleared, they didn't notice that the Chinese tea was running low, and there was someone with a disheveled appearance. However, all the staff members were lovely and provided excellent service with beautiful smiles. I felt like having wine with this meal, so I plan to splurge and visit for dinner next time.

The all-you-can-eat dim sum was overall flavorful. That's the main point. I wonder if it would have been different if I had ordered a set course? It was nice to be able to order a lot and eat a lot, but in terms of satisfaction, it was not that high. The slit in the Chinese dress of the service lady was sexy and visually stimulating.

This is a Chinese restaurant on the 37th floor of Mandarin Oriental Tokyo, directly connected to Mitsukoshi-mae Station. The restaurant has high ceilings, spacious and offers a great view of the Skytree. I tried the weekday lunch course "Rose" which included dishes like crab and jellyfish salad, prawn with mango mayonnaise sauce, steamed egg custard with seaweed soup, stir-fried shiitake mushrooms with pork, stir-fried oil wheat greens, shrimp wonton noodles, and almond tofu. I also added a wine set with sparkling, red, and white wines. The food was delicious without any complaints.

A la carte lunch with delicious food and a great view, this place is the best! Everyone around me is enjoying the food too. Some of the staff are wearing super sexy Chinese outfits with deep slits. I can eat while admiring the view. The condiments in small dishes are delicious and you can buy them too!

I wanted to go to this place quite a while ago when they were offering a limited-time Chinese afternoon tea, but I couldn't make it due to timing issues. Finally, now that I'm in a stable period and able to eat almost as much as before pregnancy, I made a reservation eagerly. When I arrived at the restaurant, they had prepared a window-side table for us, which was lucky. Recently, my husband also goes for non-alcoholic drinks when we eat out, so when I saw non-alcoholic rosé on the menu, we both ordered it without hesitation. It's great to be able to enjoy the feeling of having a drink. The soup that came with the course had a strong aroma of seaweed and the crab texture added a nice touch. The abalone soup we got as a gift was also deeply comforting. The shrimp with mango mayonnaise sauce had lots of fruit chunks and was a satisfying dish. All the dim sum dishes were exquisite, and it was hard to choose which ones to have. The crystal steamed dumplings with shrimp and crab were particularly beautiful with their translucent skins. My husband's favorite was the deep-fried shrimp with aroma, and I loved the steamed basket with fresh fish. The squid and XO sauce dumplings were also simple yet flavorful, with the addition of celery. The signature green tea with a hint of muscat aroma was refreshing and paired well with the dim sum. I heard that eating might become difficult as the weeks progress due to morning sickness, so I'm glad I was able to go when I was feeling my best. The staff at the restaurant were very considerate, and it was a blissful time. Thank you for the meal!

My mother took me out for a birthday dinner at a Chinese restaurant. I was surprised by the number of foreigners at the Oriental Hotel. The restaurant was also bustling with many overseas customers. The courses were all delicious without any strange flavors. I was worried about not being able to eat the unfamiliar high-quality ingredients, but it was all okay. The two of us had a great time.

In Tokyo, there are many famous Chinese restaurants, but I am currently enjoying this Cantonese cuisine. Not only the dishes, but also the overall package level such as the view and sophisticated hotel-like service are impressive. One thing about this place is that the menu doesn't change much. This time, I was looking forward to trying something a little different. I sat by the window and started with a beer. The view may get boring after a while, but at first, the dazzling sight of the city's buildings adorned with jewels is overwhelming. The menu I had this time included: - Rose-scented Bang Bang Chicken: Soft chicken with a slightly spicy sesame sauce - Fried Shrimp with Garlic and Soy Sauce: Lightly seasoned with garlic and Chinese soy sauce, eat the whole shrimp from head to tail - Platinum Pork Char Siu: A dish with a rich and sweet flavor of pork - Steamed Egg Custard with Seaweed White Broth: A gentle taste, but not very memorable - Sautéed Cod with Spring Vegetables: Cod with spring vegetables like bracken, butterbur, fava beans, and asparagus, not too rich - Spare Ribs in Black Bean Sauce: Enjoy the tenderness, clean fat, and sweetness of the spare ribs in a ginger-flavored black bean sauce - Duck and Scallion Roast with Hong Kong Thin Noodles: Thin noodles with a fragrant broth of star anise and other spices, a perfect match with the duck Normally, Cantonese cuisine is enjoyed with Shaoxing wine, but this day I had a wine set with three options. The white was from Napa, with oak depth and vanilla aroma typical of Napa wines, so I had to order another glass. The red was from Bordeaux, a robust and powerful wine that complemented the spare ribs well. The dishes use gentle spices like star anise, cinnamon, and tangerine peel, bringing out the natural flavors of the ingredients and leaving a soothing sensation. In between bites, the breathtaking night view panorama catches your eye, adding a touch of excitement to enhance the dining experience. The staff's brisk movements and rhythmic pace also added to the pleasant atmosphere, making it a very enjoyable time.

Today's lunch was Chinese cuisine, and I managed to find a nice restaurant near Mitsukoshi Nihonbashi, on the 37th floor of the Mandarin Oriental Hotel in Tokyo, offering a great view of the city. I arrived early and was asked to wait in the hotel lobby upstairs, where I noticed that most guests were from overseas. The restaurant had a corridor-like layout along the outer wall with large windows that let in plenty of sunlight, creating a bright and open atmosphere. I ordered the weekday lunch special called "Botan (Peony)" for 12,397 yen. The meal started with a glass of Shaoxing wine called "LANTING." The dishes included: 1. Lettuce-wrapped seafood with shrimp, scallops, shiitake mushrooms, pine nuts, and homemade XO sauce. 2. Large shrimp with mango mayonnaise sauce. 3. Thickened soup with snow crab and green onions. 4. Steamed sea bream with scallions and ginger. 5. Braised spare ribs with Hong Kong-style black bean sauce. 6. Abalone and oyster sauce braised fried rice. 7. Lychee honey syrup almond jelly for dessert. The clientele seemed to consist of business people and young women, enjoying an elegant lunchtime. The cost-performance ratio was quite good considering the location, but it might be more suitable for a date rather than dining alone. Thank you for the delicious meal.

Located on the 37th floor of the Mandarin Oriental Tokyo, "Sense" is a Cantonese restaurant offering panoramic views of the city center. The space and cuisine are so fantastic that I find myself wanting to visit repeatedly. The two head chefs, each with their own specialties, create dishes that showcase delicate techniques and passion. During this visit, I had lunch. I started with the Anxiang Xianghua Tieguanyin tea, which was rich in flavor yet refreshing. The seafood stir-fry in lettuce cups was a delightful combination of sweet lettuce and a variety of textures from the seafood. The jumbo shrimp with mango mayonnaise was a favorite, with its meaty and sweet shrimp complemented by the fruity mango and creamy mayonnaise. The thickened soup with snow crab and onions was rich and flavorful, with a perfect texture that left a lingering umami taste on the palate. The steamed red snapper with scallions and ginger was cooked slightly rare, giving it a tender yet firm texture with a fragrant aroma. The Luoding-style spare ribs with Hong Kong black bean sauce were rich in flavor, with gelatinous parts adding an interesting texture. The abalone in oyster sauce stir-fried rice was a delicious combination of tender abalone and flavorful soup-soaked rice. The lychee honey syrup almond jelly dessert was a perfect ending, with the fragrant lychee and smooth honey complementing the fluffy almond jelly. Along with dessert, I also enjoyed a tea cocktail. Once again, I had a thoroughly satisfying experience at Mandarin Oriental Tokyo, where every restaurant offers delicious food and a wonderful atmosphere. Highly recommended!

The Platinum Bauhinia is a popular lunch course available only on weekends and holidays. You can enjoy handmade dim sum and noodle dishes for 90 minutes. Choose a soup from options like dried scallop and black chicken soup or Buddha Jumps Over the Wall. Indulge in premium steamed dumplings, over 20 varieties of handmade dim sum and noodle dishes, and a dessert of your choice. This luxurious Cantonese restaurant in the Mandarin Oriental Tokyo hotel offers a panoramic view of the city from the 37th floor and has been awarded one Michelin star for seven consecutive years. The course features high-quality ingredients and showcases the essence of Cantonese cuisine, providing a truly delightful dining experience.

I visited the Cantonese restaurant Sense at Mandarin Oriental Tokyo on the 37th floor (Chinese cuisine, recognized as one of the top 100 restaurants). I had the lunch course (Rose at 7843 yen) with Chinese tea. First of all, the view from the 37th floor is amazing. There is nothing higher than this building in the Nihonbashi area, and you can enjoy a 360-degree panoramic view. The crab fried rice had crispy fried scallop flakes on top, making it a light and delicious dish. The mango pudding was almost like eating a whole mango, very rich and flavorful. Thank you for the wonderful meal.

Eating out every day to conquer the top 100 restaurants. Today, I visited Sens, a Chinese restaurant near Mitsukoshi-mae. This place has been selected as one of the top 100 Chinese restaurants in 2021, and has been awarded the Bronze award every year from 2017 to 2022. I used to frequent this restaurant in the past, but in recent years, it has become difficult to make reservations, so I haven't been here as often. The food is delicious, and the location, view, and atmosphere are all great. When I checked on Tabelog, I understood why they were chosen as a Bronze award winner and a top 100 restaurant. I'm happy to be back for lunch after a long time. The restaurant is run by two head chefs, Goh Suzuki and Toshiyuki Nakama, who aim to create "Cantonese cuisine tastier than the original." I arrived at the restaurant around 11:30 AM on a weekday. Passing by the bar on the 37th floor of the Mandarin Oriental, I entered the restaurant. It was my first time coming for lunch, and even during the day, the view is breathtaking. You can see the heart of Tokyo from the window. I was seated at a table and ordered tea since I was there for work. Being the birthplace of dim sum, Canton has a wide variety of teas available. I decided to try the Anxiang Xiang Tie Guanyin tea for 2,530 yen. The dishes were all creative and delicious. They use a light touch typical of Cantonese cuisine and a variety of ingredients from the mountains and seas. They kindly omitted shrimp and crab due to my shellfish allergy, although I really wanted to try them. I enjoy all types of Chinese cuisine, but when I come to this restaurant, it makes me feel like Cantonese cuisine is my favorite among the four major Chinese cuisines. The dishes included chilled chicken scented with rose petals and Kyoto green onions in Sichuan pepper sauce, Cantonese pickles, black bean sauce stir-fried golden eye snapper with egg white, steamed scallops with glass noodles in garlic sauce, stir-fried oilseed rape greens with ginger, fried rice with Wagyu beef fillet and lettuce, and mango pudding.