Just a 2-minute walk from Shin-Tomi-cho Station, I found a great Chinese restaurant that my boss was looking for. Chef Yuasa, who has worked at Tengaiten, Momonoki, and Chikushiro, has incorporated the essence of each restaurant into the courses. Here are some highlights from the meal: Tiger puffer steamed with sour and spicy sauce, Sichuan-style foie gras with apple and cashew nuts, smoked mackerel with myoga and yuzu, shark fin and black glutinous rice soup, steamed sea bream with soybeans and leeks, black vinegar sweet and sour pork, scallion and garlic chive soup soba, and almond tofu with Banpeiyu and strawberries for dessert. The meal was truly impressive and I highly recommend this Chinese restaurant in the competitive dining scene of Shin-Tomi-cho.

Dinner in Shin-Tomi-cho. After a long time, I enjoyed a peaceful Chinese meal. Just a 3-minute walk from Shin-Tomi-cho Station. I had a delicious course meal in the hidden gem of Ginza. Chef Yasuasa Yuzasa carefully selected ingredients and cooked the good ingredients from the northern land in a sensitive way. Highlights include shark fin of Yoshikiri shark, crepe scallop and northern scallop sautéed in fermented butter, shark tail of Makosame shark with hairy crab sauce, black vinegar sweet and sour pork with raspberry steamed bun (specialty), and Wagyu beef from Betsukai stir-fried with herbs. The large clam wonton noodles and almond tofu with Betsukai milk were also exceptional. The dishes are designed to concentrate the flavor of a single portion, with a story behind each plate and a contrast of intensity. The shark fin stew is rich but with the fiber of the tail still firm. The specialty black vinegar sweet and sour pork with raspberry steamed bun is a perfect fusion of fruitiness and silk sweets paste base. The scallops and northern scallops with fermented butter on a hot plate with crunchy lotus root and corn. The salt soup with a burst of clammy acid, wonton noodles, a steak with a wild meaty flavor, cilantro and fennel. The unique dessert of gentle jelly texture and almond tofu was delicious. Just the right portion. Thank you for the feast.

In the quiet town of Yunasa along the river in Shintomi-cho, I visited for a business dinner. I had already reserved the seasonal omakase course. The course made use of seasonal ingredients abundantly, and you could choose your main dish and dessert. A unique feature was that you could choose a snack instead of dessert. For my main dish, I had the "Crab Meat and Corn Fried Rice," and for my snack, I chose the "Homemade Corned Beef" as I'm not a big fan of mango pudding. The "Three-Legged Abalone Liver Mix" was served first, and it was delicious with the thickly sliced abalone and liver. The sliced Yodare chicken was also unique with a great texture and perfect sauce. The luxurious soup with shark fin and Enokigasa mushroom was delicious as well. The raspberry steamed bun that came with the black vinegar pork was also unusual and tasty. After the rich black vinegar sauce, the slightly acidic raspberry steamed bun was a nice touch. It seemed like a lot of effort and cost went into the dishes, and I could feel the chef's dedication to food. The course was delicious, thank you for the meal~♬

The restaurant offers a wide range of prices and serves easy-to-use, elegant Chinese cuisine that is likely to be enjoyed by everyone. The interior of the restaurant is surprisingly compact and has a somewhat casual atmosphere. The service speed is moderate. The portion sizes may be a bit small compared to other restaurants in this price range, but the attentive atmosphere left a good impression!

I was very impressed by the careful preparation of each dish. Especially the shark fin soup and sweet and sour pork! The hot and bubbling shark fin soup was delicious, and just thinking about it makes me want to eat it again! The sweet and sour pork had tender meat and great flavor. I would love to visit again. It's also nice that you can compare different types of Shaoxing wine! The Chinese cuisine here is elegant but not too formal. The service was welcoming and made me feel relaxed while dining. I highly recommend it for business meals or classy dates. Thank you for the wonderful meal!

I visited "Shintomicho Yuzasa," located in Chuo-ku, Tokyo. It is about a 1-2 minute walk from Shintomicho Station on the Yurakucho Line, on the first floor of a building near the station. The exterior looks like a Japanese restaurant, but the interior has a simple yet distinctly Chinese feel. There are table, counter, and private room seating options, suitable for various purposes. The owner chef, Yuzasa, who previously worked at "Ginza Chikushiro," opened this restaurant in February 2019. The dishes I tried included chilled aged caviar with shark fin, drooling chicken, steamed abalone soup, spring rolls with yellow chives, steamed seasonal fish from the Goto Islands, black vinegar sweet and sour pork with raspberry steamed buns, green onion soba, crab meat and dried scallop fried rice, custard-filled peach buns, and jasmine tea. The dishes were beautifully presented, and there were more courses than expected. Personal impressions... The drooling chicken was moist with a good texture, and the sesame-flavored sauce with a moderate level of spiciness was excellent. The black vinegar sweet and sour pork, a specialty dish, looked rich but was surprisingly light and easy to eat, with a lingering spice aftertaste. The fried rice was fluffy and generously filled with crab meat. Thank you for the delicious lunch experience.

It was quiet in the restaurant, perhaps because it was a Saturday. I don't usually go for Chinese food, but I visited for a friend's request. They use ingredients like abalone and shark fin, mixing in dishes like steamed egg custard, which gives a Japanese-like taste and approach. The flavors are delicious. However, something feels lacking. Probably because the interior of the restaurant doesn't match the image from the outside. It feels quite cheap or even somewhat common compared to what I expected. Also, the staff seemed unenergetic. I haven't met someone with such a soft voice in a long time. The lack of liveliness and atmosphere makes the good taste feel unsatisfying. Chinese cuisine is known for its high cost, but in that atmosphere, it feels a bit overpriced. I would consider coming back if I have the chance, so I rate it 3.5 points.

I was full with a course costing around 10,000 yen. The standout dish was the black vinegar sweet and sour pork! It looked great and was rich, tender, and absolutely delicious! I wish they had rice though. However, if they are going to charge a 10% service fee, I would have liked to see more effort put into the service. The part-time waitress was just reading the menu in a monotone voice. Instagram yakitoreeman

Second visit for a friend's birthday celebration. We were seated in a private room. The highlight was definitely the shark fin dish. The beautifully presented hot shark fin was served. The peach man birthday plate was a nice touch! I might request to come back to this restaurant again next year. Thank you for the meal.

Store Name: Shin-Tomi-cho Yusa Budget: 20,000 to 25,000 yen Address: 2-7-4 Shin-Tomi, Chuo-ku, Tokyo growth ginza east 1F I visited Yusa in Shin-Tomi-cho for the first time. It was recommended by a friend, so I decided to try something new. The base of the cuisine is Chinese food. Chef Yusa trained at renowned restaurants such as "Chikushiro" in Ginza and "Momonoki" in Akasaka. On this day, we ordered the omakase course with an additional order of Shanghai crab. The standout dish was the special sweet and sour pork. The balance of sourness was just right, bringing out the umami of the pork. Another surprising dish was the steamed oysters. By combining the vinegar and spicy sauce, it created a synergy with the minerals of the oysters, achieving a perfect balance. The ambiance of the restaurant, the wine selection, everything was fantastic, and I definitely want to come back regularly. Thank you for the wonderful meal! I also post on Instagram, so I would be happy if you could follow me. #ShinTomiCho #ChineseCuisine #Yusa #ShinTomiChoYusa #Chikushiro #Momonoki #FamousRestaurants #NouvelleChinoise #Course #Omakase #ShanghaiCrab #FishMaw #SweetAndSourPork #Shirako #SteamedOysters #Wine #RedWine #WhiteWine #NewDiscovery #HiddenGem #Recommendation #Repeat

I have used this restaurant twice for special occasions such as anniversaries and birthdays. Every dish is delicious without any complaints. While it is not a place I can afford to visit frequently, I would love to use it again for another special day in the future.

I had the Shanghai crab course, a special menu only available at this time of year. The dish included crepes with Jin Hua ham and shark fin, a warm and appetizing dish that was fun to eat by wrapping in crepes. The drunken crab was unexpectedly delicious, with the Shanghai crab paired with alcohol and seasonings. Even those who don't like drunken crab will enjoy the chef's version. The steamed crab was filled with eggs and had delicious meat, making it irresistible. The shark fin steak was a luxurious dish that paired well with a barrel-aged white wine. The stir-fried shrimp and matsutake mushrooms were also luxurious and rich in the flavors of shellfish. The Shanghai crab fried rice was full of crab meat and satisfyingly fluffy. I also enjoyed a glass of Bâtard-Montrachet wine, which was incredibly delicious.

This month, I visited and enjoyed the seasonal course menu. The corn and wood ear mushroom salad and edamame marinated in Shaoxing wine for appetizers were perfect for the summer season. The oil-cooked Japanese flying squid with nori sauce was tender and flavorful, a delicious twist on squid with a taste of the sea. The fried young ayu fish topped with hijiki and coriander had a subtle bitterness that paired well with the coriander's fragrance. The shark fin soup with Kamhua ham and meatballs was delicious, and the Akashi sea bream with myoga, green onion, and sansho soy sauce was tender and flavorful. The special black vinegar sweet and sour pork had tender meat without being greasy, and the sauce was appetizing. The seafood fried rice for the finale was full of seafood flavor and generous portions, so delicious that it disappeared in no time.

Gourmet site, started. Homepage "https://blog.33inc.jp/" instagram "@mitomi_cmon" This time, I would like to introduce the Chinese restaurant "Shintomi-cho Yunasa". Located in Shintomi-cho, the restaurant is named after Chef Daisuke Yunasa. He trained at various restaurants such as "Tengaiten" in Sendagi, "Chikushirou" in Ginza, and "Momonoki" in Mita (now in Akasaka). His wide range of training in Sichuan, mixed, and Cantonese cuisines is evident in the courses he offers, showcasing the essence of each restaurant. For example, the "Black Vinegar Sweet and Sour Pork" dish stood out in the course. This dish is also a specialty at Momonoki. The balance of acidity and umami in the dish is excellent, which suits the sensitive palate of the reviewer. The meat is coated more with richness than acidity, and it blends perfectly with the black vinegar sauce. Another dish, "Shark Fin and Black Sticky Rice Soup", features shark fin, a signature dish of Chikushirou. This dish is different from his training experiences and incorporates the benefits of a superior soup made with ingredients like Jinhua ham. The black sticky rice dish, resembling a soft hamburger, complements the soup's flavor. The lineup of other dishes includes "Sichuan Pickled Jellyfish Rolls" and "Edamame" marinated in Shaoxing wine, a unique dish that pairs perfectly with alcohol. "Drooling Chicken" and "Steamed Conger Eel with Fermented Chili" offer a moist texture with a spicy accent. "Hong Kong-style Red Snapper" and "Crab and Dried Scallop Fried Rice" feature a textbook-perfect fluffy fried rice with bold cuts of dried scallops adding flavor and texture. For dessert, there is "Hong Kong-style Cheesecake" and Shaoxing wine ice cream.

It had been a long time since I last visited this restaurant since the end of last year in July! Due to limited time, I opted for the 11,000 yen course with special dishes added. I was impressed by the efficient and delicious dishes from start to finish. The fusion of Chinese cuisine with a Japanese touch made the dishes unique and made me want to eat more. The last dish with shark fin was delicious on its own, but when poured over white rice, it was pure bliss. It was a happy evening once again. I will definitely come back soon without waiting too long.

This was my first visit. I visited for lunch. The atmosphere is calm and very nice. It is close to the station and easy to find. Since it was during the state of emergency, we toasted with non-alcoholic tea. There were many types of tea to choose from. It was lunch, but I heard they also offer evening courses. The appetizer had caviar on top and it was very beautiful. Delicious. I really wanted to try the famous black vinegar pork, and I was happy to have it. It looks glossy. Beautiful. The meat is tender, and the flavor is rich, but this is definitely the best. I've tried various sweet and sour pork dishes, but this is my favorite flavor. I definitely want to eat this again. The sweet and sour chicken was also delicious. The dishes were also lovely. Everything was delicious. A restaurant I definitely want to visit again. A place I can confidently recommend to my friends. Thank you for the meal.

Moving from Mita to Kioicho, Chef Kobayashi of "Momonoki" has undoubtedly had a significant influence on modern Tokyo Chinese cuisine. Represented by "Nomiya Nana" in Kioicho, this restaurant is also run by one of Kobayashi's disciples. Rather than simply modernizing Chinese cuisine, it has evolved into Kobayashi-style Chinese cuisine, which his disciples have further refined. On the other hand, Yuya is known for its more serious and traditional dishes. Each restaurant already has its own loyal following.

"Shinfucho Yuyuasa," a Chinese restaurant, opened in 2019 and is still relatively new. Located just a one-minute walk from Shinfucho Station, it is owned by Chef Daisuke Yuyuasa, who trained at "Otamachi Momonoki" and "Tengaiten," and served as the deputy head chef at "Chikushiro Ginza." The restaurant features a modern Japanese interior with jazz music playing in the background. There are two course options available, priced at 10,000 yen and 18,000 yen (with a higher-priced special option). The menu combines Chinese cuisine with elements of Japanese cuisine, offering a unique dining experience. The restaurant prides itself on using high-quality ingredients, such as meat from Ibaraki's "Tsukahara Ranch" and fish sourced from a former fish market. One of the highlights is the shark fin dish, which includes seven different types of shark fins, dried in the sun. The dishes are relatively light and not overly rich, similar to the style of Otamachi Momonoki. The reviewer provided feedback on various dishes, highlighting the flavors and presentation of each item. Overall, they enjoyed the dining experience and found the dishes to be well-prepared and flavorful.

Since it's spring, I visited a restaurant and had a dish of fresh baby squid with rapeseed blossoms, which perfectly matched the feeling of spring with a beer. The specialty "drooling chicken" had a twist with toppings like green onions and shiso, as well as nuts for added flavor. The chicken itself was juicy and tender, and the dipping sauce was as delicious as ever. I requested to change the main dish from sweet and sour pork to beef fillet steak, which was a great choice with oyster sauce, pepper, and sansho pepper aroma. As White Day is approaching, I got the dessert of chocolate with Shaoxing wine to go. Adding spices to it brings out a whole new level of complexity. I also got the ultimate meat bun to go, filled generously with shark fin, crab, shrimp, and scallops, delivering an unimaginable deliciousness. It wasn't greasy, easy to eat, and I highly recommend it to everyone.

Visit at night. Made a reservation in advance and ordered the chef's choice course. Started with refreshing Frozen Summit Oolong Tea. The first dish was a tea-steamed dish with a Japanese twist, featuring smoked herring and a creative touch with a Chinese flavor. Next, we enjoyed the tea-smoked Spanish mackerel, which had a moist and smoky salmon-like texture with a fragrant aroma. It was a hit. For the appetizer platter, we paired it with Shaoxing wine. The drunken chicken was deliciously tender and flavorful. I wished I had ordered extra white rice. The main dish was the Black Vinegar Sweet and Sour Pork. It not only looked appealing but also tasted delicious. The side of sweet potatoes (if I remember correctly) was also well-prepared. I finished every bit of the black vinegar sauce. The service was excellent. With a reservation made in advance, you can easily secure a table. The convenience, cost-effectiveness, and ambiance are all great. The bill came to around 14,000 yen.

Today, we celebrated with an 18,000 yen course featuring shark fin rice. It seems that customers have not returned yet. It's tough, but I really hope this beloved restaurant stays open. The menu for today's course was printed and placed on the table. There were many intriguing dishes listed. It looks like tonight will be another enjoyable evening. This time, I felt that the chef's cooking has reached a new level. Every dish was delicious with no flaws! With each explanation received before eating, I found myself more convinced. The beautiful presentation has always been consistent, but the use of ingredients has become more delicate, and the balance between Japanese and Chinese cuisine has improved. If it leans too much towards Japanese, the impact may diminish, and if it leans too much towards Chinese, the reason for coming here disappears, striking a difficult balance. It was so delicious that I will make sure to come back again.