Today I visited a hidden gem restaurant, Lao Tao Tai, to celebrate my friend passing the wine expert exam. We decided to indulge in some Burgundy wines and Hong Kong cuisine at this mysterious spot. The restaurant doesn't have a sign, and the shutter is half-closed, so it's not easy to spot for those who are unfamiliar. The only clue is a certificate indicating compliance with Tokyo's COVID-19 prevention measures, which also has the restaurant's name on it. Inside, we were the only customers, which was lucky as we could enjoy our meal and wine while chatting freely. We ordered the signature Longhu Feng course with an extra mapo tofu and a portion of soy sauce yakisoba each. The yakisoba was so delicious that it reminded me of a similar dish I had 20 years ago, and I wanted to savor it again at Lao Tao Tai. The wine we chose was a Chardonnay from Burgundy, Monthelie 2018. It's a white wine with a story, as it was planted in a premier red wine vineyard, leading to it being downgraded to village-level status. Despite this, it had a smooth taste with gentle acidity and a hint of bitterness. The aroma was vibrant yet composed, creating an interesting contrast. We started with a dish of preserved egg tofu, where the preserved egg was turned into a mousse-like texture and served over soft tofu, creating a unique and delicious flavor combination. Next was a taro porridge-like dish made with taro and scallions simmered for a long time, offering a creamy and slightly sweet-salty taste with a punch from fresh scallions. Surprisingly, it paired well with the Burgundy Chardonnay. Then came the shrimp marinated in Shaoxing wine, with the Shaoxing wine-infused flavors permeating the dish, resembling a sweet and tasty treat. The umami-rich miso of the shrimp was exceptionally delicious. We paired the next dish, roasted pork, with a Pinot Noir from Auxey Duresses 1998. This Burgundy Pinot Noir had a delightful aroma of berries with an elegant balance of acidity and sweetness, making it a perfect match for the dish. The tender and flavorful roasted pork was a favorite, and I wished I could take some home. We then enjoyed deep-fried horse mackerel and steamed squid marinated in soy sauce, both cooked to perfection to bring out the natural flavors of the ingredients. Lastly, we savored a dish of beef and abalone stir-fried in oyster sauce, which had an enticing aroma and tasted incredibly delicious. The oyster sauce and abalone's umami paired perfectly with the beef, creating a delightful dish.

Rohotoi Toy and Ronfuufon were restaurants I used to visit about once a month in the past. They have moved to a new location across the street, and this was my first time visiting since then. The familiar chefs I knew were no longer there, but the atmosphere was still cozy and welcoming. The menu was completely different from before, but the soy sauce yakisoba with yellow chives at the end was a nostalgic and pleasant surprise. While the cuisine had become slightly more Japanese-influenced Hong Kong style, it suited the current vibe of the restaurant. The pork dishes were all lean cuts, and the mapo tofu had a lightly sweet taste, perhaps adjusted to suit Japanese palates. I did wish they had the chewy steamed shrimp dumplings and the sweet red Hong Kong-style char siu. The regular char siu that was served was incredibly delicious. I asked my friend to handle the ordering, so I'm not sure about the exact price of the course, but there were wine bottles priced at 3800 yen, 5800 yen, and 8500 yen, with about 5-6 bottles for 7 people totaling around 80,000 yen (my son and I had oolong tea).

Reservations are impossible to get, the course is surprisingly cheap, making this restaurant a mysterious place. Finally managed to secure a reservation at "Rouhoutoi". It's about a 30-minute walk from Meguro, but only around 10 minutes from Shirogane. The scene of the shutter not fully raised reminds me unavoidably of the famous Yoshida Curry. Arriving 10 minutes before the reservation time, we were warmly greeted by the chef. Wait, the chef? He looked so much like a friend's dad. He was cooking without an apron, just in a fleece. The restaurant has only one large table right in front as you enter. You'll end up sharing the table with others, as only 2 groups are allowed per day. Looking at the blackboard, there are two courses to choose from, and you can add extra dishes if you want. We chose the Rouhoutoi course for 3288 yen to satisfy our craving for Mapo Tofu. The course includes: Century Egg Tofu, Taro and Green Onion Umani, Shrimp marinated in Shaoxing wine, Char Siu, Salty and Spicy Stir-fried Potatoes and Eggplant, Mapo Tofu, Sweet and Sour Pork with Black Vinegar, Soy Sauce Yakisoba with Yellow Chives and Bean Sprouts, Almond Jelly. It was a bone-chillingly cold day, so we ordered hot tea. The food was delicious, with each dish having its own unique flavor. The Mapo Tofu was particularly impressive, with a velvety texture and a subtle spiciness. The total bill came out to less than 10,000 yen, which was a great deal considering the quality of the food. However, it was quite cold inside, and we wished they had provided knee blankets. The portion sizes were generous, and we left the restaurant satisfied.

I visited "Rofutoi" located in Minato-ku, Tokyo. The restaurant is about a 10-minute walk from Hiroo Station on the Hibiya Line. The red awning and the entrance that looks like a Chinese restaurant made it easy to find. Inside, there is only one large table, giving it a cozy feel like visiting a friend's house. The restaurant opened in 2009, closed once, and reopened in 2016. We tried the "Dragon Tiger Phoenix Course," which included dishes like Preserved Cabbage Soup, Shrimp Soaked in Aged Liquor, Braised Pork with Black Vinegar, BBQ Pork, Mapo Tofu, and more. Personally, I was impressed by the tenderness of the Braised Pork with Black Vinegar and the authentic flavor of the Mapo Tofu. The course, priced at 5800 yen, offered great value for the quality and quantity of food. It's no wonder this place is popular. Thank you for the wonderful meal.

Budget: Around ¥15,000 Satisfaction: ★★★★★ Fullness: ★★★★☆ Atmosphere: ★★★★☆ Recommendation: ★★★★★ Reservation Difficulty: Difficult Location: 15 minutes walk from Shirokane-Takanawa Station, 15 minutes walk from Ebisu Station Michelin: N/A Food Blog Rating: 3.66 One of my top two favorite Chinese cuisines, enjoying wine with Chinese cuisine (Cantonese & Sichuan) was a delightful experience. Even on my second visit, I was impressed by the dishes and how well they pair with wine. The detailed explanation of wine characteristics and food compatibility during the super clear briefing was fantastic. If you love Chinese cuisine, this is a must-visit restaurant. They may not answer the phone much, but I had a delicious and enjoyable time gazing at the wall (wine cellar) on this day. Thank you as always, Soichi. #LohotoiRestaurant #KenichiMorita #SichuanCuisine #CantoneseCuisine #TokyoGourmet #Dancyu #TokyoCalendar #GourmetClub #Foodies #FoodLovers #Tabelog #Michelin #GourmetClub #Gourmet #Lohotoi #ExquisiteCuisine #MichelinStar #Japan #TokyoRestaurant #CantoneseCuisine

Hong Kong is nostalgic. It is a holy land of Cantonese cuisine, with a diverse array of seafood dishes. While abalone, shark fin, and bird's nest are commonly known, they are considered special menu items. The main dish in a typical menu is usually steamed grouper. A course meal can range from 20,000 to 30,000 yen, making it a luxurious dining experience. However, our restaurant offers a more affordable course price, starting from 5,000 yen. This includes a regular course without the steamed grouper, priced at 3,280 yen, which is quite a deal. We also offer the renowned sake AFS 1976, brought in as a tribute to the three generations of brewers who created it. The menu includes items such as century egg tofu, soup, stir-fried shrimp and bell peppers, corn and asparagus tempura, char siu bao, spare ribs, steamed grouper, mushroom and bean sprout fried noodles, and dessert. AFS Old Reserve 360ml is available for purchase online. This sake is a blend of 1970s base sake, aged using a unique method, resulting in a rich and complex flavor profile.

Enjoyed a high-cost-performance Chinese course for 8 dishes at 3,288 yen. The nearest stations are Shirokanetakanawa or Ebisu, a bit of a walk from either station, but a good exercise distance if you walk from Tamachi like I did on this day. The restaurant has only one large table, with spacing for about 6 people being just right. The menu is divided into Shanghai-style and Hong Kong-style, with options for ordering a la carte as well. Prices for individual items are reasonable. They also have a great selection of wines, with a large wine cellar housing many bottles. The course begins with a toast with Sapporo Black Label. The dishes are served individually plated. - Century-Old Shaoxing Wine with Special Selected Table - Century-old Shaoxing wine with a rich sauce made from preserved eggs, served with tofu. - Hong Kong-style soup made from sea bream - A rich soup with the concentrated flavor of sea bream, enhanced by the acidity of tomatoes. - Thickly sliced char siu - Thickly sliced char siu with a perfect balance of lean and fatty meat, marinated in a delicious sweet sauce. - Charles Noëllat Bourgogne Passetoutgrain 2017 - Honey and pepper fried shrimp - Juicy fried shrimp with a honey and pepper sauce. - Squid and shrimp miso stir-fry (photo forgotten) - Squid mixed with shrimp miso for a unique seafood flavor. - Sweet and sour pork with black vinegar - Crispy sweet and sour pork with a tangy sauce that is not too overpowering. - Joseph Drouhin Bourgogne Aligoté 2020 - Mapo tofu (additional order) - Spicy and authentic mapo tofu that will leave you craving for rice and more. - Mushroom and bean sprout soy sauce yakisoba - Yakisoba with a soy sauce base, using fine Chinese noodles. Simple yet addictive flavors. - Red bean dessert - A soothing red bean dessert with a gentle sweetness. Every dish was delicious, with some unique flavors that you can't find elsewhere. Each dish brought excitement and anticipation. It seems like it would be a great experience to have a private party and enjoy the lively atmosphere.

In the past, I visited this restaurant just before it closed down, and it was my first visit since then. I'm not sure what led to its reopening, but I was pleasantly surprised by the delicious dishes that exceeded my imagination. This time, I was accompanied by regular customers of the restaurant (a gourmet broadcasting writer and a popular broadcasting writer). We decided to go for a special set menu with a few changes from the usual "Chef's choice 8-course meal (3288 yen excluding tax)" and some a la carte dishes. We started with a toast with beer and then switched to white wine. The "Century Egg Tofu" was delicious, with a deep and irresistible flavor from the century egg sauce. Next was the "Raw Oysters, Scallops, and Seaweed" served with a tangy soy sauce and yuzu ponzu. The "Lotus Root and Pork Soup" had a gentle and comforting flavor, with tender pork and crunchy lotus root. We then enjoyed the "Boiled Chicken, Spinach, and Bell Pepper" with a flavorful sauce that enhanced the taste of the chicken. The restaurant suddenly closed its shutters, creating a mysterious atmosphere that added to the dining experience. The "Asparagus, Kale, and Lily Root Tempura" offered a contrast of salty tempura with a sweet onion sauce. The "Century Egg, Salted Egg, Shrunken Spinach, and Soup Stir-Fry" had a complex and delicious flavor profile. The "Squid Yakisoba" was a favorite, reminiscent of Hong Kong-style noodles with oyster sauce. We couldn't resist ordering the "Golden Shrimp," a unique and flavorful dish. The "Potato and Eggplant Stir-Fry" was salty and spicy, with a perfect combination of ingredients. For the finale, we had the "Chicken, Char Siu, and Fried Egg Rice Bowl," which was a satisfying and flavorful dish. The dessert of "Azuki Beans" provided a sweet contrast to the savory dishes we had enjoyed. With the reasonable prices and delicious food, I can see why I would want to come back again and again. Thank you for the wonderful meal, and I look forward to visiting again.

Legendary Chinese restaurant "Rongfufong" successor, "Rouhoutoi". The full course authentic Chinese meal of 8 dishes is only ¥3,288, which is a great deal! It is said that there used to be a legendary Chinese restaurant called "Rongfufong," and "Rouhoutoi" is its successor. The owner and service provider, Mr. Morita, is now also the chef. A cheerful mama greets you warmly when you enter. There is a large signboard menu on the wall, and while you can also order a la carte, the recommended option is the set course for ¥3,288! You get to enjoy 8 dishes, and the value for money is outstanding (laughs). Even with drinks, it only came to around ¥5,600! Moreover, you can choose your favorite dishes from the menu on the signboard! By the way, the price of ¥3,288 comes from the last 4 digits of the restaurant's phone number, 03-5420-3288! ☎️ "Recommended Course" ¥3,288 - Century Egg Tofu - Honey Pepper Shrimp Tempura - Fried Bean Sprouts and Turnip - Char Siu - Cod Milt with Tomato - Mapo Tofu - Sweet and Sour Pork with Black Vinegar - Stir-Fried Noodles with Yellow Chives and Bean Sprouts - Red Bean Dessert The Century Egg Tofu is surprising in appearance! The pure white tofu topped with cement-colored century egg sauce is incredibly delicious! A must-try! The Honey Pepper Shrimp Tempura is a taste of bliss! The lightly fried plump shrimp's sweetness is enveloped by the honey's sweetness, with a hint of pepper that makes it delicious. Char Siu is one of the restaurant's specialties! It is said to be baked in a DeLonghi oven. A true red-colored dish! The Cod Milt with Tomato is a combination of the rich creaminess of the milt and the refreshing taste of tomato! The Mapo Tofu has a hint of Sichuan pepper without being too spicy! It contains shiitake mushrooms that add a good texture and umami flavor. The Sweet and Sour Pork with Black Vinegar is excellent! Delicious! A simple dish of tender pork with a well-coated sauce that is sweet and tasty without being too vinegary. The meal ends with Stir-Fried Noodles with Yellow Chives and Bean Sprouts. The thin noodles in yakisoba with the aroma of yellow chives are delightful. The Red Bean Dessert is a comforting sweetness that will warm your heart. For drinks, I tried beer, Shaoxing wine, red wine, and white wine. Shaoxing wine was not too strong in flavor, easy to drink, and delicious! The restaurant has a nostalgic Showa era ambiance, but also offers a wide selection of wines! The owner shared a wine that he had just enjoyed drinking, and there are various types available. The interior has one large table that can accommodate 2-10 people, and reservations are possible. You can make a reservation by phone for about a month in advance. The menu also changes regularly, so I would like to visit again! If anyone is interested, let's go together! 😊

Tonight, we had a private reservation for 8 people. It seems to have been busy every day since the declaration was lifted. This Kitasato Street was featured on a TV show the other day. However, our restaurant was not interviewed. It's a small place, so we couldn't handle it. Mr. Morita does everything alone. If we become too famous, last-minute cancellations would be a huge inconvenience. As I always mention, the steamed fish head at this restaurant is exquisite. I lived in Hong Kong for 4 years and have eaten Chinese food all over the world since then. I can vouch for it. The quality and taste are top-notch. It's difficult to visit Hong Kong during this time of year, but with Lou Hou Toi, it's not a problem. I miss those days. A little further down, there was the legendary Lung Fung Fong. On the opposite side was Lou Hou Toi. Both were filled with enthusiastic fans and bustling every night. Lung Fung Fong was fully booked 3 years in advance. So we went to Lou Hou Toi. However, this place is also extremely popular. I want to continue this long, long relationship. ● Century Egg Tofu ● Lotus Root and Pork Soup ● Brussels Sprouts and Lily Root ● Char Siu ● Braised Pork Belly ● Steamed Fish Head ● Fried Noodles ● Dessert ○ Shaoxing Wine ○ Kidoizumi Aged Sake

A hidden Chinese restaurant between Ebisu and Shirokane. Visited for the first time after being invited by a friend. It seems like they only take reservations for one group at a time since there is only one table available. We opted for the chef's choice course of 8 dishes for 3,288 yen. The organizer consulted with the chef to decide on the menu. Century Egg Tofu: Soft century egg on top of tofu, contrary to the usual perception of century eggs being hard, this was a pleasant surprise with a good texture and aroma. Shrimp Toast: Crispy on the outside, fluffy on the inside with a delightful shrimp aroma. Dumplings: No garlic used in the dishes here, the dumplings were nicely pan-fried with a gentle flavor. Char Siu: Tenderly grilled red char siu with a sweet sauce that is addictive. Eggplant and Potato: Perfect combination of crispy eggplant and soft potato textures. Mapo Tofu: Just the right amount of spiciness and saltiness, very satisfying. Shrimp Mayo and Salted Egg: Enjoy shrimp in two different ways, personally preferred the salted egg version. Black Vinegar Sweet and Sour Pork: Juicy sweet and sour pork with a delicious black vinegar sauce. Yakisoba: Perfect way to end the meal! Almond Tofu: With a variety of menu options, this is a place you would want to visit multiple times!

I heard from Mr. Morita that Mr. Yanaginuma has opened a new Chinese restaurant in Akasaka, limited to one group per day. Mr. Yanaginuma worked under Manager Morita at Long Fu Fang on Kitasato Street until about ten years ago, where he brilliantly prepared legendary dishes. Long Fu Fang was an amazing Chinese restaurant that can be summed up in one word: magnificent. The foundation was traditional Chinese cuisine, but they also incorporated seasonal ingredients, sometimes drawing inspiration from Eurasia or Indochina, while staying true to the essence of Shanghai cuisine. They expressed tradition with a touch of sensibility as their spice. Most customers may not notice, but Mr. Morita's direction was also fantastic. Despite being a small restaurant, it had a calm Sinowave atmosphere with mellow, moody female vocals playing, and high-quality Longjing tea being generously served, along with aged sake from Kido Shuzo. Due to certain circumstances, Mr. Morita made a comeback at this restaurant, offering Shanghai and Cantonese regional dishes at a reasonable price. It's not just home cooking; they also handle high-class dishes like steamed whole grouper and premium barbecued pork. In other words, the dignity of Chinese cuisine is alive here. Bravo! On this day, we visited after a long time and were completely captivated by the world of Mr. Morita until the end. - Century Egg Tofu - Hong Kong-style Tomato Soup - Deep-fried Asparagus and Bamboo Shoots - Braised Pork Belly - Shrimp - Steamed Whole Grouper - Braised A5 Wagyu Beef - Soup - Shaoxing Wine

Platinum is actually a fierce battleground for Chinese cuisine, including on Kitazawa Street. Renko and Yuu are highly rated restaurants here. Nearby in Hiroo, there is also a strong contender called Chazenka. However, in the past, when it came to Tokyo Chinese cuisine, everyone would say Longfufong without a doubt. Known for being extremely difficult to reserve a table at, the quality of the food was outstanding, and the atmosphere created by Manager Morita was amazing. Not many people may know this, but they served the finest Chinese green tea, Longjing tea, generously. Their impeccable service, appropriate mood setting, and the background music of melodic and mellow female singers all contributed to the perfection of the dining experience. The revived Louhoutoi still retains the essence of their previous establishment. What's surprising is their course menu priced at 3288 yen. Even at this price, you will be fully satisfied. But I always add the essence of Cantonese cuisine, the steamed whole grouper fish. Such a premium fish requires an additional fee. Some may mistakenly think it's included in the 3288 yen course. If you don't know Chinese cuisine, here's what you can expect: - Century egg and tofu - Golden shrimp, fried shrimp, salted egg flavor - Taro and leek soup, oyster base - Twice-cooked pork - Stir-fried potatoes from Hokkaido, Purple Shadow, Make Queen - Char siu - Steamed whole grouper fish - Fried noodles - Rice - Chinese-style sweet soup Wines: - Cote de Beaune MARANGES - Joseph Drouhin SANTENAY - Aged Shaoxing wine in a jar

Dined with my foodie friends at a private party at Rowhoutoi. A thoughtful friend organized it after seeing my list of desired restaurants in my profile. The night's chef's choice course was only 3200 yen. So cheap! Almost all our conversations were about food, and I realized that people who love delicious things really enjoy life. Thank you for a wonderful time. #Rowhoutoi #chinesefood #Shirokanetakanawa #TokyoGourmet #chinesefoodlover #connectwithchinesefoodlovers #connectwithpeoplewholovegoodfood

Legendary restaurant "Ron Fu Fon" has a sister store called "Low Hou Toy". The last time I visited was 15 years ago on Christmas Eve. Back then, it was embarrassing to have a typical French dinner on Christmas Eve, so I opted for a traditional Japanese or Chinese restaurant. I had been wanting to revisit for 15 years! When I finally went back, I was shocked to find out that they had moved and now only had one large table. And to my surprise, the set menu was only 3,288 yen!!! Here's what I had: XO sauce tofu and vegetable stir-fry (bitter melon, eggplant, shimeji mushrooms, corn, etc.), char siu (roast pork), egg and tomato stir-fry, honey-glazed prawns, squid and water spinach stir-fry, black vinegar sweet and sour pork, and yakisoba. The dessert was delicious and the portion size was very generous. I didn't drink alcohol, but they kindly provided hot tea for 400 yen and kept refilling it. The total bill for two people was 8,114 yen!!! I definitely want to visit again!! Money spent: 4,050 yen Rating: 4.5 stars 5 stars: Definitely want to revisit! 4 stars: Would revisit if given the chance. 3 stars: Willing to revisit. 2 stars: Once is enough. 1 star: No need to go.

Yakisoba was delicious and refreshing with less oil, and the shiitake mushrooms were surprisingly sweet. The carrot and egg stir-fry was also sweet. The shumai had a strong meat flavor and was tasty. The vegetable stir-fry with komatsuna, green beans, and eggplant was unexpectedly close to raw. The vegetable rolls were sweet and had just the right amount of teriyaki flavor, similar to Shanghai cuisine. The yakisoba seemed more like Hong Kong style. Overall, it was quite interesting and the one-coin price was incredibly cost-effective.

I went to Louhoutoi, located about a 30-minute walk from Ebisu towards Shirogane, with a friend for a casual drink and meal. We had no trouble making a same-day reservation, possibly due to the impact of the coronavirus. We decided to go for the course menu after receiving an explanation from the staff. We were allowed to choose our favorite dishes, so we selected mapo tofu, black vinegar sweet and sour pork, and shrimp with mayonnaise, along with the restaurant's recommendations. The course included mapo tofu, black vinegar sweet and sour pork, shrimp with mayonnaise sauce, chashu, soy sauce yakisoba, stir-fried eggplant, mustard greens, and eryngii mushrooms, among other dishes (I forgot the rest). We started with a toast with bottled beer and enjoyed the spicy oil over the tofu, which had dried shellfish inside. The shrimp with mayonnaise was excellent with plump shrimp and a not-too-heavy mayonnaise sauce. The black vinegar sweet and sour pork was unique and juicy, not like any other sweet and sour pork I've had before. We also ordered Shaoxing wine, which was served in a jar at the restaurant. It was surprisingly delicious and not overpowering. The chashu and mapo tofu were particularly outstanding. We ended the meal with a hearty portion of soy sauce yakisoba. We couldn't finish it all and had to take some home. I would love to come back with a larger group next time and try more dishes. I definitely want to visit again. Thank you for the wonderful meal!

I am saddened by the recent situation in Hong Kong. I lived there for almost 4 years and it is a place that I love dearly. Despite the challenges I faced in my work, the Cantonese cuisine there is unparalleled! The Shanghai cuisine is also amazing. I have also experienced the warmth and kindness of the people in Hong Kong. I used to visit once a year, but due to circumstances, I have not been able to in recent years. Just when I was thinking of visiting again, this turmoil happened. Hong Kong may seem small, but it is surprisingly vast and fascinating. The night view of the skyscrapers from the Star Ferry is breathtaking with all the lights. Christmas and Chinese New Year in Hong Kong are special experiences. Unfortunately, in Japan, it is hard to find authentic Cantonese cuisine from Hong Kong. Most places cater to Japanese tastes and are overpriced. However, there is an exception - Lo Hau Toi. Their 8-course meal with steamed grouper fish only costs 5000 yen. It's a miracle! Hong Kong has renowned restaurants like Tim Ho Wan and many others. But it will be difficult to visit them anytime soon. November is usually the best time to visit, but for me, any time of the year is perfect. I always stay at the Island Shangri-La, enjoy abalone at Tin Lung Heen, congee at Law Fu Kee, and that's my best experience. This time, I dined with 8 friends and we were all extremely satisfied with the meal! It was truly wonderful. - Century Egg Tofu - Honey and Pepper Fried Shrimp - Eggplant and Potato in Sweet Oyster Sauce - Squid Stir-Fry with Red Yeast Rice - Sweet and Sour Pork with Black Vinegar - Steamed Grouper Fish - Spicy Pork Stir-Fry - Shanghai Fried Noodles - Almond Tofu Drinks: - Beer - White Wine: Maison Joseph Drouhin Bourgogne Aligote - Aged Shaoxing Wine

This restaurant is a local favorite and is known for being difficult to make reservations at, like a "hard-to-book" place. It has a rating of 3.5 on Tabelog, but if you exclude the reviews of the 500 yen lunch, there are no reviews that fall below 3.5, making it an exceptionally skilled restaurant. The service is described as friendly and welcoming, but the unique taste may not suit everyone's preferences. It may be slightly challenging for business entertainment or first-time visitors. Despite personal preferences, the high ratings are due to the outstanding flavors. The simple yet meticulously crafted dishes are all very delicious and surpass any issues with the service. The daily menu is written on a blackboard in the restaurant, offering an 8-course meal for 3,288 yen or the option to choose your favorites. Today, we selected the honey and pepper stir-fried shrimp, asparagus and zucchini stir-fry with pickled mustard greens, and black vinegar sweet and sour pork to share. The honey and pepper stir-fried shrimp had a gentle and sweet flavor that enhanced the sweetness of the shrimp. The plump shrimp texture and delicate zucchini flavor were rich and subtle, perfectly balanced. It pairs exceptionally well with beer. The asparagus and zucchini stir-fry with pickled mustard greens was a vegetable-filled dish with a rich umami flavor. It was incredibly delicious and went perfectly with beer and even Shaoxing wine. The black vinegar sweet and sour pork was hot and juicy, with tender and flavorful meat. It was so delicious that I forgot to drink my alcohol, but when I did, the aftertaste was surprisingly pleasant. The overall experience was impressive, and the cost performance was justified. I was completely satisfied. Thank you for the meal.

On a regular day at 6:30 pm, our foodie group's senior colleague made a reservation for 10 people for a private party at a famous Chinese restaurant in Hiroo that we had been curious about. The course menu included 8 dishes for an amazing price of 3,288 yen. The dishes included century egg tofu, tomato and eggplant, steamed chicken, shrimp chili, deep-fried conger eel, black vinegar sweet and sour pork, XO sauce noodles, and red bean dessert. The steamed chicken, shrimp chili, and sweet and sour pork were especially delicious. We enjoyed beer and Shaoxing wine, and the total bill came out to just under 8,000 yen per person. For a casual drinking party, it could be around 5,000 yen per person. We would love to visit this restaurant again if we have the chance.

500 yen bento with chicken meatballs, grilled chicken thigh, yakisoba with leeks, thick fried tofu, daikon radish, bell pepper, pumpkin, grilled egg yolk, shiitake mushrooms, and mentaiko. The variety is abundant, but there is little vegetables. The seasoning is refreshing, and you can expect a good Chinese meal at night.