It was great again this time, especially the Chinese simmered beef cheeks and the additional water dumplings. I look forward to trying different menu items each time. For 10,000 yen per course, I think it's really worth it. I want to secretly tell my close friends about this amazing restaurant, but I don't want to announce it loudly.

Stir-fried green beans with steamed chicken in Chinese pickles, topped with green onions, ginger, and pickled mustard greens. Tomato and Chinese ham potage. Chinese-style steak with fresh abalone. Stir-fried scallops with Chinese vegetables. Braised beef cheeks in fresh tomato sauce. Plum and perilla soup. Fried rice. Almond tofu. Delicious oolong tea and jasmine tea.

I was invited to have Chinese food at "Wachuufu Yutaka" in Shirokanetakanawa. It was my first time at this restaurant, but I was happy to finally try it out. The interior of the restaurant consists of only counter seats, with a shiny kitchen where the chef prepares the dishes. The dishes are not all served at once, but rather each seat receives freshly cooked dishes continuously, with the chef washing the wok and cooking new dishes repeatedly. I really appreciated this approach! The appetizers included three types: - Two types of Goya ethnic-style ohitashi - Steamed dole, ginger, and pickled mustard greens sauce - Fresh fish sashimi salad - Gold rush and Chinese ham potage - Live abalone Chinese steak - Sanriku scallop and Chinese vegetable stir-fry - Beef cheek meat in fresh tomato stew - Ume and perilla soup chahan - Awa wasanbon almond tofu kiwi Additional dishes: - Shrimp and chive steamed gyoza - Mapo tofu - Hong Kong yakisoba Despite being Chinese cuisine, the dishes were not heavy and were enjoyed easily. The flavors were relatively strong, and I especially loved the three appetizers, which knocked it out of the park for me! The soup was a bit salty for my taste, but the scallop and vegetable stir-fry and soup chahan were right up my alley! It's also great that you can add more dishes later on. Eating with enjoyable company makes the meal even more delightful. It was delicious! Thank you for the meal!

It was raining from the morning on this day. Despite never doing a rain run before, I found it surprisingly refreshing and now I'm quite hooked, so I got drenched again while running today. The morning started with the usual run, but tonight is my wife's birthday dinner. I had made a reservation over the phone 2-3 weeks ago, but without any evidence like an email confirmation, I was honestly a bit anxious until we arrived at the restaurant. In the past, I had arrived at a restaurant only to find out it was closed due to kitchen equipment trouble on my wife's birthday, so unexpected situations can always happen. It might be asking too much, but it would be nice if they could reconfirm the reservation... Despite a past incident where we accidentally passed by the restaurant, once we opened the door and gave our name, I felt relieved that the reservation was indeed made. I had been curious about this restaurant since the lively atmosphere of the counter Chinese cuisine caught my eye, but I hadn't had the chance to visit Ebisu-Sanchome for years. This area is similar to Nishi-Azabu and Sangenjaya in terms of convenience. Despite that, there are many restaurants in this area that make you want to visit. If I were to live here, this kind of place would be nice. The menu only had one course option. Depending on the person, the same dish may be served with a different arrangement. As you can see from the photos, the dishes were not overly decorated, and I personally liked the simple presentation. However, each dish was carefully seasoned, cooked, and the flavor of the ingredients was also enjoyable. I am grateful to be able to savor this delicacy as a Japanese person. The "Stir-fried scallops from Sanriku and Chinese vegetables" was a perfect example of this. And the final dish was outstanding. How about soup-fried rice? That was my initial impression when I saw the first menu. After that, I watched as the egg and rice were rolled on the hot surface of the Chinese wok, and the rice was fried to a crispy texture. I thought, "I want to eat it as it is without soaking it in soup." However, the fried rice was poured into another pot on a different stove with soup. Plum and shiso soup-fried rice. With skepticism, I took a bite and the flavors of plum and shiso spread in my mouth, the texture of the fried rice, and the subtle burnt aroma that wafted through my nose were perfectly balanced! The best soup-fried rice of my life. The drinks for the day were champagne, beer, and Shaoxing wine. The perfect volume of drinks was just delightful. I am pleased to report that my wife's birthday celebration, which reached a milestone like Ohtani, was solemnly conducted.

Private Kitchen Yuu (Hibiya Line Hiroo Station, 15-16 minutes walk) A restaurant where wine, beer, and Shaoxing wine go well with the dishes. Anniversary dinner with my husband on March 3, 2023 (Sunday) at 18:00 (opening at 18:00) - Reservation only. 2 groups upon entry - Full house after entry. [Order Items] (Including tax) 'Course' 9,900 yen 'Heartland' 715 yen 'Shaoxing Wine Glass' 1,320 yen 'Glass of White Wine/Red Wine' 935 yen [My Impression] Taste: ★★★★☆ Atmosphere: ★★★★☆ Service: ★★★☆☆ Cleanliness: ★★★★☆ [Customer Profile on the Day] Couple [Thoughts] When looking for a restaurant for our small anniversary, we usually consider Italian or casual French, but we happened to find this restaurant and had a family meeting. Although we usually associate Chinese food with Yokohama Chinatown, after checking on Tabelog, we immediately made a reservation. We chose the route from Hiroo Station on the Hibiya Line among several nearby stations. We had already checked the route to the restaurant, as well as the exterior. The restaurant has only a counter, and it is stylish and simple with a sense of cleanliness, making it comfortable. Upon entering, there were already about 2 groups, creating a friendly atmosphere. The menu for the day was placed on the table, which heightened our expectations for the food. First, we ordered drinks. My husband is not a heavy drinker, so we usually opt for bottled beer at restaurants that offer it. Here, they had Heartland in a bottle, so we ordered that, which seemed unexpected for two people. My husband was planning to order a glass of red wine later, but maybe we should have explained that as well? We toasted with beer, and I then proceeded to enjoy white wine, red wine, and Shaoxing wine. The Shaoxing wine here was the sweetest I've ever had. 'Three Appetizers' - Nanohana blanched in Hong Kong sweet soy sauce A spring-like dish with a delicious sweet soy sauce. - Steamed chicken with ginger and preserved mustard greens sauce The ginger and scallion sauce is common, but the addition of preserved mustard greens was unique. The sauce, which highlighted the freshness of the vegetables, was very tasty. - Today's fresh fish sashimi salad (Evodia) The crispy spring roll skin, along with the fresh vegetables and sashimi, provided an enjoyable mix of textures. 'New Onion and Chinese Ham Potage' I have had onion potage before, but this was my first time with added Chinese ham. The sweetness of the new onion combined with the richness and umami of the ham was delicious. 'Live Abalone Chinese Steak' The tenderness of the abalone was surprising, and the liver sauce was exquisite. Not related to the food, but from this point on, something caught my attention... There was a customer who arrived later wearing perfume. While the scent was pleasant as a perfume, it would be appreciated if people refrained from wearing it when dining in non-private restaurants. 'Sauteed Three-Legged Scallop with Chinese Vegetables' A colorful sautéed dish with a variety of vegetables. There were many vegetables that I don't usually eat, and it was a delightful and delicious dish. The gentle seasoning allowed the vegetables to shine, and the plump scallops were delicious. 'Braised Beef Cheek in Fresh Tomato' First, the tenderness of the beef. Despite the firm texture, it was incredibly tender and delicious. The highlight was the sauce, with the freshness of the tomatoes adding a refreshing touch to the rich sauce. Together, we whispered, "I want some bread." 'Plum and Perilla Soup Fried Rice' The combination of plum and perilla gave it a Japanese touch, making it feel like eating ochazuke, but in reality, it still had the essence of fried rice. The umami melded with the soup, and the aroma of plum and perilla matched perfectly. I really liked it. 'Awa Wasanbon Almond Tofu' The almond tofu made with wasanbon sugar was elegant and not overly sweet, spreading a refined deliciousness in the mouth. It was a dish to savor the lingering taste of the course. Since our stomachs were satisfied, we left the restaurant with a sense of satisfaction.

Yuu-san, who I visited before giving birth, was a memorable place where we talked about the past month and the next month while enjoying delicious abalone with seaweed and dashi, as well as fried rice with flying fish roe and shiso.

The seasonal courses change depending on the number of visits, making it popular among repeat customers! The dishes mainly use vegetables and have a gentle flavor that is sure to please everyone. The Bowdai sashimi salad is delicious, and the Chinese vegetable stir-fry with oyster sauce is exquisite. The abalone steak is satisfyingly large, and the soup fried rice is superb! The almond jelly is also incredibly delicious and a perfect way to end the meal! Set course: ¥9,000 - Assorted appetizers (sesame oil-flavored turnip salad, steamed chicken with ginger and pickled vegetables, Bowdai sashimi salad) - Sweet potato and Chinese ham potage - Chinese abalone steak - Sautéed Chinese vegetables with sea urchin - Beef stewed in fresh tomatoes - Plum and perilla soup fried rice - Awa wasanbon almond jelly.

I was invited to a reception. The counter Chinese cuisine was full of originality. There was a wide variety of alcohol, making it fun to get drunk deliciously. One interesting dish was the homemade century egg made from chicken eggs. It had no strong taste, and even though I'm not a fan of century eggs, I couldn't stop eating it. The best dish of the day was the abalone risotto-like fried rice. It was incredibly delicious. Although it's a course-only restaurant, you can add additional dishes towards the end. So I decided to add mapo tofu, boiled dumplings, and dan dan noodles. They were tasty, but I definitely overate, haha.

"Private Kitchen Yū" in Platinum is a cozy restaurant where both your heart and stomach can be satisfied, making you happy. The steamed abalone with fish sauce was really delicious. Every time I visit, they serve a different menu, all of which are delicious, so I end up ordering more! I will definitely go back to eat again soon. ♡♡

It seems that the menu changes with every visit, making you want to come back again and again. The counter seats were filled with regular customers on this day. It was my first visit, so I tried the abalone steak. The atmosphere was wonderful and the food was delicious. Thank you for the feast.

A Chinese restaurant in Shirokane. I made a reservation by phone about 3 weeks ago and visited. Of course, it's a popular place so it was fully booked. It was by far the most delicious Chinese food I have ever had. After the course, you can also order additional dishes a la carte, so I ordered pickled vegetables and mapo tofu! I was impressed by all the dishes. I will definitely visit this restaurant again. Thank you for the meal.

There is a restaurant along what is known as Kitazato Street, which is a bit of a distance from stations like Shirokanedai, Shirokane-Takanawa, Ebisu, and Hiroo if you were to walk there. Personally, I recommend taking a taxi, but this area is well-known for its famous restaurants, so taking a leisurely walk could also be nice. The exterior of the restaurant has a stylish, wooden color tone. Inside, there are counter seats lined up, facing the open kitchen. It had been five years since my last visit, but the atmosphere had not changed at all. Here is what I ordered (course menu for 8800 yen): - Three kinds of appetizers: A unique seasoning of Shaoxing wine on a platter of vegetables and fish was particularly good. - Pumpkin and Chinese ham potage: A unique flavor that doesn't taste like pumpkin at all. - Steamed abalone with scallion and ginger sauce: The sweet and spicy sauce on the abalone was a bit overpowering for the delicate taste of the abalone. - French duck breast and eggplant in Sichuan-style fish fragrant sauce: The sweet and sour sauce with a hint of spiciness melted in the mouth, showcasing the chef's skill. - Sanriku scallop and glass noodles in garlic-simmered Cantonese cabbage: The combination of scallops and glass noodles with a garlic flavor was interesting and appetizing. - Autumn salmon and perilla fried rice: Fluffy rice mixed with salmon was delicious. - Almond tofu: A sticky texture different from regular almond tofu, but very delicious. - Dan dan noodles (additional 1680 yen): A unique and addictive flavor with a mix of numbness and spiciness. The overall balance was light and easy to enjoy, highlighting the quality of the ingredients. The only downside might be that the course menu alone may not be filling enough. It would be better to increase the portion size of each dish or add more substance to the meat dishes. Nevertheless, there are no complaints about the taste, and I would like to visit again if given the chance.

The other day, I went to a Chinese restaurant recommended by an acquaintance. The course was priced at 8,800 yen (tax included), which was quite reasonable. The restaurant had a beautiful interior with only counter seats. The Chinese dishes were impressive, served quickly and I ate them at a fast pace, finishing the entire course in just one hour. I also ordered the "drool chicken" for an additional 1,400 yen (tax included), which was gone in an instant, so we decided to go to a second restaurant nearby. We ended up at the pre-opening of Torisawa Jig Bone Club, where the abalone had an amazing texture and the sauce was delicious. I would love to go there again!

"Ichiryu Private Kitchen Yuu" in Platinum is my favorite restaurant ❤️ They change the menu every time I visit, so I want to keep going back again and again. On the day of my celebration, they served a special dish, "Steamed Sea Bream," which was so delicious 😍. I have been there about 10 times, and every dish is truly delicious!! The chef and staff are very kind and warm, making it a cozy and welcoming place. My ideal is to visit every month ❤️"

I was surprised when I received the bill. It was much more reasonable than other restaurants. The quality of the ingredients was not compromised. The menu included dishes like Chinese-style sweet and sour pickled white peaches, steamed chicken with scallion and ginger in a wild vegetable sauce, cold dish of jellyfish from Dalian, fresh sashimi of the day, tomato and Chinese ham potage, steamed abalone with Shanghai-style bok choy, basil stir-fried natural shrimp and five kinds of green vegetables, steamed sea bream with green onion and ginger from Nagasaki, braised beef cheek and mushroom in Hong Kong-style demi-glace sauce, braised shark fin with rice in a thick sauce, water dumpling and yellow chive soup noodles, water dumplings, and Awa wasanbon almond jelly.

Steamed chicken with Chinese-style sweet and sour pickled peaches, topped with scallions, ginger, and pickled mustard greens. Cold dish of jellyfish from Dalian. Today's fresh sashimi salad. Tomato and Chinese ham potage. Steamed abalone with Shanghai bok choy. Stir-fried natural shrimp and five kinds of green vegetables with basil. Steamed natural kasago from Nagasaki with kujo negi and fresh ginger. Braised beef cheek and mushrooms in Hong Kong-style demi-glace sauce. Fried rice with braised shark fin in sauce. Soup noodles with water dumplings and yellow chives. Water dumplings. Awa wasanbon almond tofu.

Located a 10-15 minute walk from Shirokanedai, Hiroo, and Shirokane-Takanawa stations, this area is home to many delicious restaurants. The restaurant has a 10-seat counter with ample space between seats for a comfortable dining experience. I opted for the ¥8,000 course which consisted of 7 dishes, but it was a bit small for me so I ordered additional dishes. Here is the course menu: - Three types of appetizers - Corn and Chinese ham potage - Chinese-style steak with live abalone - Stir-fried scallops and Chinese vegetables - Braised beef cheek with fresh tomato - Plum and shiso soup fried rice - Soy sauce yakisoba with Hong Kong noodles (additional ¥1,400) - Dan dan noodles (additional ¥1,500) - Awa wasanbon almond tofu The chef worked diligently and gave off a quiet impression. Perhaps it was because it was my first visit. Everything was delicious, but the standout dish was the abalone. It was incredibly tasty, tender yet firm. The liver sauce was also delicious. The additional dishes of soy sauce yakisoba and dan dan noodles were the best I've ever had. The dan dan noodles had a subtle spiciness that was just right. However, I noticed that the chef would taste the food with a spoon and then use the same spoon for cooking, which was a bit concerning given the current situation. While scientifically the high heat of cooking may deactivate any viruses present, it was still a bit off-putting. Overall, the food was excellent, but I hope they pay a bit more attention to hygiene practices, especially at the counter.

This shop only offers set courses. I thought it might be cramped since it only had a counter, but there was more space at each seat than I expected, making it comfortable. The course dishes were well-balanced, with a good mix of light and rich flavors that left me feeling satisfied. Even the rich dishes had a refined taste, with the simmered abalone and beef cheek being a perfect match for wine. The innovative dish of soup fried rice was also delicious. Overall, I was very satisfied with the experience. I heard that a new a la carte version of this shop has opened in Azabu recently, so I would like to visit there next time.

- Stir-fried hollow-stemmed vegetable in ethnic style - Steamed chicken with scallion, ginger, and pickled mustard greens sauce - Sashimi salad with Alfonsino fish - Winter melon and dried scallop potage - Chinese-style steak with live abalone - Stir-fried Three-Layered Scallops from Sanriku and Chinese vegetables - Braised beef cheek in fresh tomato sauce - Plum and perilla soup fried rice - Awa Wasanbon almond tofu dessert course is only available for 8500 yen. The content changes depending on the number of visits. It was definitely different from what others were served. We were able to enjoy the meal at a good pace.

I made a reservation online about two weeks ago and visited on a weekday evening. When I arrived at 6:00 pm as the restaurant opens, there were already about 7 customers ahead of me. I was seated at the counter after giving my name. The set course meal started with: 1. Assorted appetizers 2. Soup 3. Abalone steak 4. Stir-fried scallops and vegetables 5. Braised beef cheek in tomato sauce 6. Plum and shiso fried rice 7. Almond tofu for dessert. Before dessert, I added an extra order of shrimp chili, which was quite spicy and delicious. For drinks, they had beer, Shaoxing wine in a decanter, and white wine. The staff, including the chef, were all very attentive. The abalone steak was particularly tender and the liver sauce was delicious. There were many regular customers, and it seemed like the course content varied slightly for first-time visitors like us. The menu may change periodically, but the duration is unclear. As we were leaving, the chef saw us off outside. Thank you for the meal.

I visited this restaurant to try their omakase course of Chinese cuisine. The menu included the following dishes: - Oriental herb stewed new burdock, steamed chicken with scallion ginger and pickled mustard greens sauce, assorted sashimi of Isaki for appetizers. The steamed chicken was a very traditional Chinese dish and delicious. - Potage of Chinese cabbage and Chinese ham. Using Chinese cabbage in soup was a unique idea and the soup was inventive. - Chinese steak of live abalone. This was their specialty dish and as a fan of abalone, I really enjoyed it. The liver sauce complemented the tender abalone well. - Stir-fried Chinese vegetables and scallops from Sanriku. A classic Chinese dish with crispy vegetables and the umami of scallops. - Fresh tomato stewed beef cheek meat. The beef was cooked to perfection, tender and flavorful in the tomato sauce. - Plum and perilla soup. The soup had a well-balanced flavor, but I would like to try their regular fried rice next time. - Awa sugar and almond tofu. This was the best almond tofu I've ever had, with the Awa sugar adding a refined sweetness. The restaurant had a counter seating only and regular customers were seen chatting with the chef while enjoying their meals. It was that kind of place.