Akasaka Momonoki @ Akasakamitsuke - I received a message from the owner of Momonoki, who had planned a study session but couldn't open today due to unavoidable circumstances. I immediately contacted the participants. Since there was a participant from Kumamoto, we decided to have a meal. I remembered Momonoki, which I hadn't visited since it moved and became a closed kitchen. I contacted them and made a reservation. The chef, Kobayashi Takeshi, is knowledgeable about wine and I learned a lot from him during previous study sessions. We started with a selection of appetizers, followed by the famous eggplant dish. I couldn't drink alcohol, so I studied wine pairing with my companion's wine. We enjoyed a papaya steamed soup and duck tongue dish, paired with sherry. The meal was delicious and the closed kitchen setup added to the experience. It was my first visit to Momonoki since it moved to Akasaka, and I enjoyed the expertise of Chef Kobayashi.

The first dining out of 2023 was at Momonoki. Having Chinese food early in the new year feels luxurious and like it will boost my luck. Since Momonoki moved to Kioicho, the restaurant has become more spacious and easier to make reservations, which is great. I had the usual set course. The first appetizer allows you to feel the seasonal flavors! Whitefish and Sichuan-style roast beef are winter delicacies. Adding a little dim sum a la carte to the set course increases satisfaction, so I had shrimp spring rolls. Whatever you order, it's always incredibly delicious. Next time, I want to try the soup dumplings.

Akasaka Momonoki "Momonoki Course" is a Chinese restaurant that opened in Mita in 2005. Chef Takeshi Kobayashi uses the finest ingredients such as seasonal Kyoto vegetables, rare vegetables only found in China, and fresh seafood from the market to create exquisite dishes that have gained popularity. The restaurant has been awarded two Michelin stars from 2015 to 2020, and one Michelin star from 2021 to 2023. In 2020, the restaurant relocated from Mita to Tokyo Garden Terrace Kioicho in Akasaka as "Akasaka Momonoki," with a concept inspired by the phrase "Momo Li Seisei" which means "Peach and plum trees grow side by side, each creating its own path." The lunchtime limited edition "Momonoki Course" is recommended, which includes a special dish called "Black vinegar sweet and sour pork" that can be easily eaten with chopsticks. The course includes three types of appetizers, steamed soup, shrimp mango mayonnaise salad, lotus leaf sticky rice, and dessert (purple sweet potato and coconut milk tapioca). Overall, the reviewer enjoyed the steamed chicken, soup, sticky rice, and dessert, and found the shrimp and sweet and sour pork to be delicious. The sauces were rich and flavorful, which may be a bit heavy for some, but overall, it was a delightful dining experience.

"Akasaka's famous Chinese restaurant 'Momonoki' has been awarded 2 Michelin stars for 5 consecutive years. Located on the 3rd floor of Kioi Terrace, the restaurant offers a luxurious atmosphere that is perfect for entertaining or dating. Today's course menu included: - Amuse-bouche: Corn, snow crab, sea urchin, peony shrimp, Shaoxing wine-marinated prawn - Steamed abalone with XO sauce - Grilled Jinhu pork - Crab and fish paste tempura - Shark fin, softshell turtle, chicken bone chicken, winter melon steamed soup - Stir-fried rock oyster with beans - Steamed Sujia fish with fish maw, fish collagen soup - Seasonal vegetable dish - Smoked pigeon with peach compote - Fried rice with ayu fish ham - Almond tofu with peach compote - Petit fours The chef's Chinese dishes, which emphasize the quality of the ingredients, are truly outstanding. Enjoy authentic Chinese cuisine in a high-quality setting. It was delicious. Thank you for the meal."

Michelin ☆ Acquired Chinese restaurant "Akasaka Momonoki" in August 2023 ✨✨ A well-known restaurant opened by the Michelin ☆ award-winning Chef Kobayashi. I visited the restaurant before it moved (during the Mita era) in 2018. The restaurant opened in March 2020 and is located on the 3rd floor of Tokyo Garden Terrace Kioicho, a 3-minute walk from Tokyo Metro Nagatacho Station. It seems like a luxurious space where you can spend a wonderful time. But how does the food taste? (*´∇｀)ﾉ ■ Momonoki Special Selected Ingredients Course 27,500 yen (tax included, service charge 10% separate) ⚫ One-bite delight "Corn appetizer" - Corn kernels with crab and sea urchin layered on top. The sea urchin is sweet and high-quality, but it lacks the chef's touch (it needs a little more creativity). "Botan shrimp marinated in Shaoxing wine" - The quality of the ingredients is good. Large Botan shrimp marinated in Shaoxing wine, a common technique. Hmm? The taste is not like the finishing touch of Chef Kobayashi's previous dishes. Did he change the direction of the dishes he wants to make? (I understood the reason later and it made sense)... ⚫ Steamed abalone with liver and XO sauce - The steamed abalone is tender and without any unpleasant smell. The sauce made with abalone liver is excellent and delicious (it could use a little more variation). ⚫ Char siu of Jinhua pork - Char siu made with Jinhua pork shoulder loin. It has a gentle sweetness from honey, and the umami of the meat is well brought out. ⚫ Crab, fish paste, and tempura - Oh, this is delicious ✨✨ Crab and fish paste in kataifi tempura. The crispy texture is enjoyable. The mango mayonnaise is unique. ⚫ Shark fin, soft-shelled turtle, black-bone chicken, and winter melon steamed soup - The shark fin is from Yoshikiri shark. The soup is elegant and refined, a perfect combination of black-bone chicken and soft-shelled turtle. ⚫ Stir-fried rock oysters with fermented black beans - The rock oysters are large and of good quality, but unfortunately, there were shells in them, which detracted from the overall harmony of the dish. ⚫ Steamed dish of Japanese barracuda and fish maw - The Japanese barracuda is firm and of high quality. The soup is well extracted and very delicious ✨✨ ⚫ Seasonal vegetable dish - Stir-fried Chinese lettuce with garlic. Good quality vegetables were used, and the flavor of the vegetables was rich and well-cooked. ⚫ Smoked pigeon with aroma - The smoked and fried pigeon is characterized by crispy skin and flavorful fat dripping. The pickles on the side are delicious (the uniqueness is appreciated, but there is room for improvement in the finishing of the pigeon). ⚫ Ham hock and dried ayu fried rice - Fried rice stir-fried to a fluffy texture with a strong heat. The dried ayu is dried overnight. ⚫ Almond tofu with peach compote - Two types of almond tofu from different regions. The peach compote is flavored with osmanthus. ⚫ Petit fours (Shine Muscat, steamed buns) ◼ Drinks ⚫ Kirin Ichiban Shibori small bottle 990 yen ⚫ Reyneke Cornerstone 2019 2,200 yen A red wine from South Africa. The bottle is priced higher at around 3,850 yen in the market. The pricing is set high, and the taste is average, indicating a poor wine choice. ◼ Service Top-notch service. Friendly and excellent staff members have been gathered. The Chinese cuisine is delicious (*´ｪ｀*) It is a high-end Chinese cuisine priced at over 30,000 yen, with high-quality ingredients. The taste is consistent, but each dish feels like it's around 76 points (so, the taste rating is 3.8). At the end, the chef appeared. Ah, I see. The management has changed, and the chef has also changed to someone from a Cantonese cuisine background. It's no wonder the taste has changed (laughs). The service was excellent, and I enjoyed meeting a fellow Tabelog member after a long time. Thank you for the meal m(_ _)m □ Evaluation Tabelog rating as of August 2023: 3.71, with 38 reviews □ Chef Kazumasa Gogatsunome Former chef at Mandarin Hotel, Sense, and Deputy Chef at Yaumei.

I enjoyed authentic Chinese cuisine. The flavors were rich and went well with alcohol. The atmosphere, size of the restaurant, and spacing between tables were all good. The service was polite and calm, allowing for a relaxing dining experience. I think this restaurant is suitable for dining with family or important guests. The portion sizes were generous.

I visited "Akasaka Momonoki," located in Nagatacho, the political center of Japan. The restaurant has been awarded one Michelin star in the Tokyo Michelin Guide for two consecutive years in 2021 and 2022. It has also been featured in various media such as magazines and television. The restaurant is conveniently located just a 5-minute walk from Nagatacho Station, which is served by the Tokyo Metro Yurakucho Line, Hanzomon Line, and Namboku Line. It is also within walking distance from Akasaka-Mitsuke Station, served by the Marunouchi Line and Ginza Line. The stylish building faces Kioicho Street, known as "Kioicho Terrace," on the 3rd floor. The restaurant changed its name from "Mita Momonoki" to "Akasaka Momonoki" and relocated to this new location in March 2020. Stepping inside from the impressive entrance, you will find a fashionable and luxurious space with spacious table seating and private rooms. Chef Takeshi Kobayashi, originally from Aichi Prefecture, graduated from the Tsuji Culinary Institute and honed his skills at renowned establishments. I had the pleasure of enjoying a course meal centered around Cantonese cuisine. The course menu included dishes such as sweet sea bream with oil-drizzled chicken sauce, beef tataki, and clams, deep-fried conger eel with pumpkin, Shanghai-style drunken chicken, deep-fried eggplant with sansho pepper flavor, Peking duck, dried seafood soup, natural kue from the Goto Islands, dried scallop fried rice, and almond tofu. Each dish featured gentle flavors using seasonal Kyoto vegetables and vegetables unique to China. The rich broth complemented the main ingredients beautifully, and the chef's meticulous preparation was evident in every dish. The timing of the service was also impeccable, providing a stress-free dining experience. Thank you for the wonderful meal.

- Restaurant Name: Akasaka Momonoki - Location: 4 minutes walk from Nagatacho Station, Tokyo - Budget: ¥30,000 to ¥40,000 - Rating on Tabelog: 3.70 (at the time of posting) - Seasonal ingredients used in dishes such as appetizers, red sea bream with sweet and sour sauce, drooling chicken, Shanghai-style deep-fried conger eel, pumpkin and duck egg pickles - Deep-fried eggplant with sansho pepper and chili flavor - Special Beijing duck - Shanghai-style simmered shark fin in soy sauce, using shark fin from Kesennuma, shredded - Steamed papaya soup - Sweet and sour pork with black vinegar - Steamed dish of Kue from the Goto Islands in Nagasaki Prefecture, served with condiments and soy sauce - Fried rice with dried scallops - eat as is at first, then pour the condiments and soy sauce from the Kue dish on top - Turtle jelly

After finishing work, the drinking enthusiast went to Akasaka. Today, I was invited by a drinking friend to "Momonoki" in Akasaka. First, cheers with a draft beer!! [Cantonese-style roasted duck] [Crab marinated in aged liquor] This is a dangerous one!! The rich flavor makes the alcohol go down smoothly and it's a problem... [Appetizers] The appetizers include Chinese-style beef tataki, grilled shirako, lily bulbs, green beans, fried conger eel, char siu, and grilled whelk. These make great snacks with alcohol. For the delicious dishes, I will have a glass of aged Shaoxing wine. [Eggplant tempura with sansho pepper and red pepper] The eggplant is piping hot and juicy!! The red pepper is crispy and very spicy (laughs) [Shanghai-style braised shark fin in soy sauce] The shark fin has a melt-in-your-mouth texture and is dangerously delicious!! [Cantonese-style shrimp spring rolls] The Sichuan pepper salt and berry sauce are a great combination. [Stir-fried shredded potatoes] [Grilled scallops from Wakkanai] This sauce is incredibly delicious!! [Lotus root, sakura shrimp, and tok salt simmered] It has a gentle flavor. [Chicken noodles] The soup is too delicious!! The aroma of white truffle oil is irresistible. [Banpei beef] [Assorted desserts] For dessert, I followed the chef's recommendation and had an assorted plate, which was delicious.

Akasaka Momonoki♡ I love this restaurant so much that I keep coming back. Every dish is delicious, but I especially love the steamed papaya soup and the fried rice with dried scallops. Reservations are usually required in advance, but I called on the same day and they said it was okay to come in 15 minutes later, although I couldn't choose a course. The food is always consistently delicious whenever I go. I definitely want to visit again.

The food is very delicious. The atmosphere is upscale, so it might be better to be mindful of the dress code. It seems you can also order a la carte, which is good. The spicy fried eggplant and sweet and sour pork are particularly good. The night view is beautiful from the window seat. I will definitely go again.

Today, I was invited by a regular customer of the Michelin-starred restaurant Momo no Ki and visited. It was not the usual course menu, as I was told. First of all, the interior was luxurious! The view was also magnificent! After trying a variety of dishes, I realized that the concept of Chinese cuisine should be discarded. This is a unique cuisine that expresses the chef's inspiration without filtering it through the concept of Chinese cuisine. The dish that could be likened to sweet and sour pork, although I'm not sure if it's appropriate to call it that, was truly the essence of it. I always say that taste is subjective and I do not intend to impose my personal opinion here. However, the dishes here are amazing! It's been a while since I've been so impressed by a meal! Thank you for the feast!

I had a Shanghai crab course. Appetizer. Normally it's marinated in aged liquor with Chinese mitten crab, but I can't have alcohol so they substituted it with shrimp. It was delicious. Seasonal recommendation. Chicken and conger eel. The conger eel was crispy and tasted like a delicacy. Fried eggplant. The eggplant was incredibly delicious. Crispy on the outside and fluffy on the inside. It was the best dish of the day. Shanghai crab. Oh, this crab is incredibly delicious. The crab miso is so tasty. I can't really tell the difference in taste from regular crab, but it was amazing. Grouper. Grouper is always delicious. The sauce was also very tasty. It was the second-best dish of the day. Crab fried rice. Pomelo. It's been a while since I had pomelo. It was very sweet and delicious. Dessert. Almond tofu and mango pudding assortment. The mango was very rich. Overall, it was all very delicious.

The restaurant has moved from Mita to Akasaka Mitsuke. There are three course options, and this time we tried the course with shark fin. The most famous dish is sweet and sour pork with eggplant deep-fried in chili peppers. The flavors were all elegant and well-balanced. The sweet and sour pork had a thick piece of meat in black vinegar sauce, simple and tender unlike the usual sweet and sour pork. The eggplant deep-fried in chili peppers was not too spicy and perfectly seasoned. Overall, it was a delicious Chinese course meal. The restaurant had a clean atmosphere, with tables spaced apart for a private feel. The staff were polite and made our dining experience enjoyable. I recommend this restaurant with confidence.

During the Mita era, the impression was that they created wonderful dishes without using flashy ingredients, relying on their sense of style. I had missed the opportunity to visit since they relocated, but I decided to go after receiving an invitation. Since I wasn't the organizer, the menu was left to the chef, with the promise of a stewed shark fin dish. The drunken crab appetizer was delicious. Although it was marinated, raw Shanghai crabs carry a risk of lung fluke infection. In the past, I never really worried about getting sick from them, thinking "getting sick is just bad luck." However, after being infected with Anisakis three times in two years, I changed my mind to "when it happens, it happens." So I had avoided eating them recently, but it was so delicious that I decided to let it slide this time. The main dish of shark fin was prepared by shredding the fibers rather than serving it whole, but the fins were too thin and had a slimy texture, resulting in a somewhat mushy texture overall. If the fibers are this thin, it would have been better to leave them whole in the Japanese style. Dishes like the eggplant prepared in a spicy chicken style were good as before. However, the steamed papaya soup... feels like a dish that Hong Kong star chef Chau Chung started in the 90s, we used to have this back then... it felt a bit dated. Well, it was delicious, but dishes like the steamed grouper fish... hmm, overall it felt like a Cantonese hotel style, and the cuisine seemed to have changed quite a bit. I understand that they might not have a choice in terms of the menu due to the location, but I feel like this isn't the kind of cuisine Kobayashi-san wanted to do. Maybe I'm wrong...

I was taken out for a rare dinner by an important person. As a humble salaryman, I don't often have the opportunity to enjoy high-end Chinese cuisine for dinner. If my review seems out of the ordinary due to my lack of knowledge, I hope you can still enjoy it. For me, the dishes created by Chef Kobayashi were a continuous surprise with his creativity and artistic sense. - The most wonderful dish was the sweet and sour pork. The act of frying the pork makes you think deeply. Like the famous Parkour, the pork is firm, with all the vectors of fat and umami directed inwards, encapsulating the flavor like a mini bomb. The luxurious amount of black vinegar-based super-rich sauce that coats it is mind-blowingly intense and exquisite. The pork is in a single piece on the plate, with a few pomegranate seeds for acidity, nothing else. No bell peppers, onions, or pineapples – just a bold disruption of traditional Chinese concepts at the center of the large flat dish. - Papaya soup was also surprising. A ripe papaya filled with hot soup, with a vibrant papaya flesh between mango and paprika, scooped out while enjoying the soup. - Goto Islands' sea bream was thick and juicy, with a soy-based sauce and plenty of chopped coriander and green onions as condiments. Superb. - Turtle jelly, black tapioca, and coconut milk. Turtle jelly is a traditional Chinese herbal dessert made from crushed turtle shells. Turtles are truly delicious, providing a stimulating and energizing detoxifying experience from the inside out. Impressive. I heard that the restaurant, originally located in Mita, was a modern Cantonese restaurant that relocated to Akasaka Terrace for a more contemporary setting. While I'm not familiar with the original Mita location, the modern building overlooking Akasaka Valley seems to match well with the innovative and modern character of the talented chef.

Located on the 3rd floor of Kioi Terrace, this one-star Chinese restaurant offers a variety of specialty dishes in a creative way. Formerly known as "Gotamachi Momonoki" in Mita, the restaurant has relocated to Akasaka as "Akasaka Momonoki" at Tokyo Garden Terrace Kioicho. Despite its new location surrounded by greenery, the price range has increased compared to its Mita days. "Gotamachi Momonoki" is a renowned restaurant that has earned two Michelin stars for its dishes made with the finest ingredients such as seasonal Kyoto vegetables, rare vegetables from China, and fresh seafood from Tsukiji. The menu concept, as stated by the owner Takashi Kobayashi, is to create simple and straightforward dishes that highlight the natural flavors of the ingredients. You can enjoy innovative Chinese cuisine with a clean taste that emphasizes aroma and meticulous preparation. "Momonoki" is also known for its pioneering efforts in pairing Chinese cuisine with wine. The restaurant offers a wide selection of natural wines, including Champagne, Burgundy, Alsace, Australian, and New World wines, allowing guests to enjoy the marriage of natural wine with delicate Chinese dishes. My top three recommendations are: Eggplant Tempura with Sansho Pepper and Chili – The eggplant has a soft texture inside and is not as spicy as it looks, making it a favorite dish. Black Vinegar Sweet and Sour Pork – The rich black vinegar complements the hearty pork well. Mapo Tofu – This dish has just the right amount of spiciness, with the aroma of sansho pepper making it addictive. It pairs perfectly with fried rice or can be enjoyed on its own.

I had been wanting to visit this place since it was in Mita, but never had the chance. It has now moved to a more convenient location, so I decided to go for lunch. The staff kindly recommended the 10000 yen course, saying it would be enjoyable enough. And indeed, it was! The course started with reasonably priced vegetables like eggplant, potatoes, and green beans, which were delicious. But the highlight was the steamed shrimp dumplings and the grand finale. The standout dish for me was the scallop fried rice, which had a unique texture and was incredibly tasty. I went for lunch this time, but I definitely want to try their dinner next time.

The company made a reservation for me, and I visited the restaurant at 6:00 pm. I was surprised by the dishes that I had never tried before! From the appetizers to the side dishes, everything was delicious. I was particularly impressed by the papaya soup and the eggplant tempura. The papaya soup is made by shaving papaya and combining it with a clam-based broth. It has a light flavor that is not too heavy, making it easy to enjoy in the middle of the course. The combination of the clam flavor and the sweetness of the papaya was delicious. The eggplant tempura was hidden inside a chili pepper, which was a fun surprise. When mixed with the accompanying chopsticks, a lot of eggplant tempura came out, creating a great performance of taste and presentation. My favorite dishes were the black vinegar sweet and sour pork and the fried rice. The black vinegar sweet and sour pork was already delicious on its own, but I couldn't let the remaining sauce go to waste, so I poured it over the fried rice, which was incredibly tasty. I heard that the Peking duck is also delicious, so I would like to try it next time. Thank you for the wonderful meal! ❤️

Thank you for viewing. I visited "Akasaka Momonoki," which relocated and reopened at Tokyo Garden Terrace Kioicho on March 3, 2020, with a Michelin one-star rating. This was a dinner for three people. The name "Momonoki" comes from "Momotree," as people naturally gather around the delicious fruits of peach and plum trees. The restaurant's design is sophisticated and innovative, creating a sense of luxury and anticipation. The dishes were beautiful and delicious, especially the shredded shark fin and the scallop fried rice. I would love to visit again in another season. Thank you for the wonderful meal.

Akasaka Momonoki has moved from Mita to Akasaka for the first time. The restaurant has transformed into a luxurious Chinese cuisine establishment in a high-rise building in the heart of the city. The building is located near the Szechuan Hanten main store. It is a spacious and upscale setting compared to the cozy atmosphere of the previous location in Mita. We opted for the course menu, which featured familiar dishes from the old location. The meal started with a deliciously marinated crab in Shaoxing wine. The seasonal appetizer assortment allowed us to enjoy a variety of flavors in small portions. The deep-fried eggplant with Sichuan pepper and chili was a favorite, with a crispy exterior and a soft, flavorful interior. The whole papaya soup was comforting and warm, while the black vinegar sweet and sour pork was rich and flavorful. The steamed fish, a favorite of ours, featured fresh Grouper from the Goto Islands of Nagasaki. Served with a generous portion of scallops fried rice, it was a delightful combination. Overall, the dishes were delicious and reminiscent of the previous location in Mita. However, the new setting in Akasaka felt a bit distant and lacked the cozy, familiar atmosphere of the old shop. The restaurant's upscale ambiance was evident, but some aspects, like the shared restroom in the building, felt a bit lacking. While the chef's signature dishes were impressive, it would be nice to see more unique specialties to draw customers back to Akasaka. Despite the slight drawbacks, the food was undeniably delicious, and we look forward to seeing how the restaurant evolves as a high-end Chinese dining destination in the future.

When it was in Mita, I used to visit occasionally, but this was my first visit after moving to Akasaka. The atmosphere has become quite snobbish. I reserved a course for 30,000 yen which included Peking duck and shark fin. Chef Kobayashi's cuisine, which is deep and uncompromising, remains as impressive as ever. Especially, the shark fin, which is shredded and resembles what you can taste in Hong Kong, is exceptional. It's hard to imagine how much effort goes into it. Here is the content of the day: 1. Aged sake-marinated hairy crab and sea urchin - The hairy crab has transformed into a Chinese dish, rich and flavorful. 2. Appetizers - Pickled mustard greens, Candied mixed nuts, Instant pickled cucumber Beijing style. 3. Five appetizers - Stir-fried monkfish liver and potatoes in soy sauce, Beijing-style spicy white cabbage, Fried century egg with oil, Baked scallop and abalone with onion sauce, Shanghai-style drunken chicken. The baked scallop is initially firm but as you chew, the umami flavor slowly emerges. 4. Deep-fried eggplant - Served in a large plate with red chili pepper, the fried eggplant is perfectly crispy. 5. Peking duck - Crispy duck wrapped in fried wonton colored with loquat paste. 6. Shark fin - From Yoshikiri shark in Kesennuma, perfectly shredded and melts in your mouth with the white broth sauce. 7. Steamed papaya soup - Chicken, pork, dried scallops in a papaya shell, reminiscent of the flavors from Hong Kong. 8. Sweet and sour pork with Zhenjiang black vinegar - Made with Ibaraki pork shoulder loin, the rich black vinegar sauce adds a satisfying taste. 9. Steamed Goto sea bream - A generous portion of the tail part, a personal favorite. 10. Fried rice with dried scallops - Made with Thai jasmine rice. 11. Chef's fruit service - White grapefruit, Amaou strawberry. 12. Desserts - Requested all items on the menu: Authentic almond tofu, Mango pudding, 8-year-old aged sake ice cream, Large black tapioca with coconut milk, Kame jelly. Accompanied by 8-year-old aged Shaoxing wine in a glass. I was transported to Beijing and Hong Kong without leaving the restaurant. The Peking duck, though not the chef's best effort that day, was overshadowed by the exceptional quality of other dishes. I thoroughly enjoyed the return to the Kobayashi world after a long time.