The taste was delicious as it was last time (1 year and 3 months ago), so I decided to revisit, and it was the right choice! The door still didn't open until the last minute, as usual (laughs). The staff has changed a bit, with female staff now seen as well. The seasonal course was themed around "Shanghai crab." I started with a glass of champagne, which was so good that I had a refill! Then I continued with a bottle of champagne throughout the course. The dishes were intricate and full of flavor, with each having its own unique taste. The menu included dishes like Shanghai crab cream croquette, Sichuan-style drooling chicken, Miyazaki beef tongue simmered in fermented soybeans, and more. The meal ended with a delicious dessert of Le Lectier tart. Overall, the experience was satisfying, with a cozy atmosphere and a variety of new flavors. Thank you for the wonderful meal!

It's been a while since I visited. The interior seems to have changed a bit, giving off a different atmosphere. Last time I came, I was impressed by the Chinese dishes available here. This time, starting with the appetizers, Nishioka's world was fully displayed, pleasantly surprising me with delicious dishes. I especially liked the white peach spring rolls. The shark fin steak was also a first for me, but the combination with miso sauce was intriguing. Looking forward to even further evolution!

◆At the time of the visit, the information on Tabelog was 3.88 silver in 2019, bronze in 2023-2020, and in the top 100 restaurants in 2023. ◆About the restaurant This restaurant is run by the husband and wife, with the husband having trained under a famous Chinese chef. The name "Renge" was chosen for the restaurant as it means ladle in reference to the kitchen utensil, and it was named this way because it sounded cute. When you sit at the counter, it becomes the Chef's course, which means the course price goes up. Even if you don't specify omakase, you may automatically be seated at the counter, so it's better to write your preference in the comments section. ◆Impressions The interior atmosphere felt like a mix of completely private rooms, table seats, and a counter. During the course meal, the husband mainly focuses on cooking, but after the course, he engages in conversations. The wife was very polite and helped to remove the tension of being in a Ginza and upscale restaurant. The dishes were made using high-quality ingredients, with many innovative and creative menu items, making it an enjoyable dining experience from start to finish. The portions were quite generous, and while it's not a restaurant you can casually visit due to the price, it's a place you should definitely visit for a special occasion. Especially, female guests are likely to be impressed. ◆Meal price (including tax) The Chef's course at the counter seat was 26,400 yen, and with 10% service charge and 2-3 drinks, the total bill was 66,000 yen. ◆What we had (dishes only) - Sauerkraut Potage: Delicious cabbage potage from Chigasaki - Ehime's wild boar burger with tenmenjan: Very delicious and crispy wild boar - Amami Napoleon fish with homemade mayonnaise: Unique and tasty - Sichuan-style drooling chicken from Iwate: Delicious and tender - Mikawa conger eel fritters with ravigote sauce: Excellent combination of Chinese taste and conger eel - Kochi Miyazaki beef cheek meat simmered in beans - Jellyfish and cucumber marinade - Kanagawa's Nagaino Umeiro: South milk baked - Nagasaki eggplant fried with flavor - Miura's Tokobushi Shaoxing wine stew: Intense flavor of Shaoxing wine - Stir-fried pumpkin and green onion - Yamanashi's Shine Muscat and Epoas cheese spring rolls: Amazing taste - A5 Wagyu beef with green pepper: Tasty but lacked the A5 beef essence - Jinhua ham and asparagus consomme soup: Clear and delicious soup with Hokkaido asparagus - Ehime's Managatsuo steamed fish: Incredibly delicious aroma and broth - Kamakura's black abalone with Akashi City's seaweed sauce: Almost knockout level deliciousness - Chishato noodles and oyster lettuce with sudachi: Innovative and irresistible - Coconut milk, tapioca, and basil dessert: Refreshing and addictive (Note: The translation may not be exact as it is based on the provided text)

The other day, I visited with a senior colleague. The interior was chic and cool, with an adult atmosphere. We were seated at the counter near the restroom, even though there were only two reservations, which was a bit disappointing in terms of hospitality. The food seemed to have a strong focus on ingredients and technique, but the portions were small. It might be just right for those who prioritize drinking. The taste was indeed impressive, but the green curry at the end was the only disappointing part.

**Nishioka Chinese Cuisine - A Hidden Gem in Ginza** Nishioka Chinese Cuisine is a high-end restaurant located in the heart of Ginza, attracting attention from food enthusiasts. The chef's unique creations, using carefully selected ingredients and a perfect balance of oil and salt, result in dishes that are truly exceptional. The course menu is outstanding, and you can't go wrong with any dish you choose. I highly recommend trying the "Alcohol Pairing" option, which offers a variety of interesting drinks to complement your meal. The restaurant is perfect for important meetings, dates, or special occasions. The "Equriosity" course (priced at 20,900 yen, excluding a 10% service charge) is a luxurious Chinese course meticulously crafted by Chef Nishioka, changing seasonally from January to September and October to December. The 9-course meal includes dishes like Platinum Mapo Tofu and Miyazawa Beef, leaving you completely satisfied. I spent about 2-2.5 hours enjoying the meal, and even though it was a business dinner, my clients were delighted. Despite its upscale reputation in Ginza, the restaurant has a surprisingly cozy and welcoming atmosphere. I highly recommend this fantastic dining experience.

I love Ginza so I was happy to experience such a stylish Chinese cuisine. The fried blowfish with mimolette cheese topping and the oyster chowder were delicious. The assorted appetizers were all meticulously prepared and wonderful. I don't eat game meat often, so I didn't fully understand the Tsukinowaguma sukiyaki-style dish, but the Agazae shrimp with fruit tomato and stir-fried beef at the end were delicious. Thank you for the meal.

I went to this restaurant based on my friend's recommendation. It was not the typical Chinese food I had in mind, but rather a fancy course meal. I felt like this is what a high-end restaurant is like. I was satisfied with my experience and would like to go again if the opportunity arises.

Renge in Ginza. It seems to be a restaurant run by a chef who honed his skills at Shinjuku Gyoen. It's a type of Chinese cuisine called Innovative Fusion. I happened to get a reservation, so I went there. It's a Bronze-rated restaurant and considered one of the top 100. I've always thought that Chinese course meals are a bit too fast for me. The pacing is off. This is my problem. Delicate dishes made with carefully selected ingredients and cooking methods come out one by one in small portions. They are delicious. Really delicious, but waiting after eating is tough. I had a hunch at Ryuen in Asakusa, but now I'm sure. Each dish was incredibly tasty. I may not yet fully appreciate the taste of shark fin, but the golden mapo tofu and consommé soup were outstanding. I prefer spreading out what I want to eat on the table at a casual Chinese restaurant and eating as much as I like. The fact that the bill was 70,000 yen for two people was still too much for me. Well, it was all too much.

Unique Chinese cuisine with flavors that I haven't experienced before. The presentation is beautiful and the taste is delicious! Maybe I'm getting older, but the last dish, the mille-feuille, was a bit heavy with the deep-fried shark fin. A lighter option for the last dish could be better. ★3 or below: Not mentioned ★3-★3.4: Unlikely to revisit ★3.5-★3.9: Highly recommended ★4-★4.4: Highly recommended, want to revisit, worth a special trip ★4.5 and above: Definitely want to revisit, top rank

The reviews are mixed, but I decided to try the Shanghai crab course. Honestly, all the dishes were delicious, but I didn't really taste the Shanghai crab. The dishes were creatively made with a Chinese base and tasted good. Even the ramen at the end with Shanghai crab and matsutake mushroom was delicious. However, the Shanghai crab flavor was not really there. It seems they used Shanghai crab broth, but the matsutake flavor was too strong, overpowering the crab. The food was fresh, but as mentioned in reviews, the service was not great. The staff lacked smiles and there was a lack of interaction. It felt like they were just going through the motions. Also, the drinks were expensive. It seemed like they just put expensive items on the menu without much thought. I believe that to provide good food, there needs to be a sense of unity between the service staff and the chefs. The food was good, but it's a shame. Thank you for the meal.

It was disappointing. The food was delicious, but the service was extremely unfriendly. It felt like they were just following a manual. When I asked questions, they seemed bothered to answer. One staff member was particularly rude, but others tried their best to provide good service. It's a shame because the food should have been even more enjoyable.

The start was a caviar burger. Today's main dish is Shanghai crab, starting with a bisque. The appetizers are beyond typical Chinese cuisine. Although it looks like a regular spring roll, it is filled with plenty of salmon roe. The golden mapo tofu is generously flavored with crab miso. The luxury of putting abalone in a soup with Jinhua ham. From the steamed aroma of a fish called Sujiala, to the main dish of Shanghai crab with black bean sauce. I could eat this forever! After the crab miso-infused Taiko noodles, there was mango pudding. It was a perfect course.

The commitment to tradition and innovation, not confined by the framework of Chinese cuisine, is expressed in the dishes, all of which are delicious. If anything, it could be said to be too perfect, with the deliciousness of the ingredients and the balance of Chinese seasonings lacking in impact and surprises. Despite being run by a small staff, both the pace of the dishes and the hospitality are excellent.

Family dinner was at the well-known "Renge" in Ginza. The location is in the building of "Kitafuku". It was advertised as fusion cuisine, but since it's categorized as Chinese, we thought it would be fine and made a reservation. But to cut to the chase, it was a big disappointment. Let me explain. The counter seats cost over 5,000 yen more than table seats. There was a clear mention of "strict adherence to time" on Tabelog, but when we arrived 15 minutes before the scheduled time, there was no greeting from the chef or offer for drinks. We had to prompt for drinks ourselves. The course started over 10 minutes late, despite the emphasis on punctuality. The course included soup, caviar burger, squid fries, Sichuan-style saliva chicken, sweet and sour pork, wild boar dumplings, mango Mont Saint-Michel, white wine steamed fried eggplant, chili oil white marlin, wasabi jellyfish, green papaya, century egg tofu, smoked spring rolls, ikura foie gras with fig, Shaoxing wine, Jinhua ham consomme, red shrimp, fragrant steamed black abalone, steak dan dan noodles, saltwater sea urchin mango pudding with coconut foam. The soup and burger were good, but the other dishes were disappointing. The atmosphere was uncomfortable, and the dishes lacked flavor and coherence. The communication with the chef was difficult, especially when trying to order wine. The experience was underwhelming, with only a few dishes standing out positively.

This is not just Chinese cuisine, but an evolved version of it that goes beyond traditional Chinese food. It can be described as a fusion or Nouvelle Chinoise, with Chef Nishioka creating Shanghai-French inspired dishes. His creativity and playful spirit can be enjoyed in every unique menu item. Personally, I prefer the a la carte style like in Shinjuku Sanchome, but I am grateful to have experienced Chef Nishioka's evolving genius cuisine in Ginza.

Anything I eat is delicious!!! Due to being pregnant, I have restrictions on raw foods, but they were able to accommodate my needs even though I changed my reservation just 2 days before. The food was delicious, especially the appetizers which offered a variety of tasty options. I would love to go back again! The service was also very pleasant and lovely.

Thanks to a friend's generosity, I was able to fulfill my dream of dining at a Chef's Table. The assorted appetizers were all beautifully presented and delicious. Here is what we enjoyed, as shared by my companion: - Red shrimp from Nagai Port, Miura Peninsula - Octopus from Nagai Port, Miura Peninsula - Enoki mushrooms from Kochi (cultivated in deep-sea water) - Green asparagus from Mr. Hasegawa in Hokkaido 1. Amuse-bouche: - Hot and sour soup with pickled turnips, spicy chili oil, and margao - Caviar hamburger with flower rolls, homemade sour cream, and caviar 2. Assorted appetizers: - Artichoke fritters with wasabi salt - Sichuan-style bonito tataki with spicy Sichuan sauce and zucchini - Braised Miyazaki beef cheek with fermented black beans - Sweet and sour stir-fried eggplant from a farmer in Chigasaki - Stewed potatoes, spring cabbage, and salted pork with sansho pepper - Tottori deer prosciutto with sour craft - Shaoxing wine-marinated flat oysters from Mikawa Bay with Miura's wild trefoil - Marinated jellyfish and cucumber - Kohama salad with dill from Kochi - Green asparagus and salted pork stir-fry from Hokkaido 3. Uni (sea urchin) and horse dung sea urchin from Miyagi with whitefish roe 4. Consomme soup with Jinhua ham and bamboo shoots from Miura Peninsula 5. Simmered octopus from Nagai Port, Miura Peninsula, and sautéed enoki mushrooms 6. Fragrant steamed rice with red shrimp from Nagai Port, Miura Peninsula (mixed with soup) 7. Shark fin noodles in chicken soup with shark fin paste 8. Mango pudding with pesticide-free Irwin mango from Miyazaki, Amami passion fruit jelly, and coconut foam

I visited Renge, a renowned restaurant that has earned a Michelin star since its days at Renge Jidai in Shinjuku Gyoenmae Station, and has now expanded to Ginza. Located in a prime area where Kitafuku Ginza also resides, Renge impressed me from the start with their excellent customer service over the phone. The chef, Hidetoshi Nishioka, a master of Nouvelle Cuisine, prepared the following courses for us: - Shanghai crab brulee - Deep-fried fresh bamboo shoots - Shanghai crab with fermented bean curd - Drooling chicken - Jellyfish and daikon salad - Fried fiddlehead ferns - Tiger puffer fish skin - Deep-fried naked iwashi from Miura Peninsula - Hokkaido Mangalitsa pork trotters - Miura Peninsula long sunfish and scallion salad - Akita butterbur sprouts - Miura Peninsula yellowtail - Deep-fried naked iwashi - Stir-fried Kagoshima fava beans with white truffle salt - Miyazaki beef rib roast with smoked-like Kochi tomatoes - Jinhua ham consomme - Miura Peninsula abalone with Chigasaki burdock - Steamed Akaza shrimp with rice served like risotto - Specialty of molted snow crab - Fugu fin steak from Kesennuma by the charismatic Chef Nishioka - Tan-tan noodles without broth made with Hokkaido tiger puffer fish milt - Kabaa tea, a super premium tea that boosts immunity - Cheese tea made with Dragon Well tea jelly I encountered a wonderful "artwork." It was incredibly delicious, beyond words. Truly a genius chef, as rumored. The truffle-covered fava beans, shark fin steak, Shanghai crab, and especially the exquisite snow crab were outstanding. I will definitely be returning. If anyone claims this isn't delicious or is just so-so, I would love to dine with them because it was truly delicious. It was absolutely perfect. It was so delicious. Thank you very much. Thank you to all the staff at Renge.

Renge! I visited a famous restaurant in Ginza to have Chinese cuisine! The taste was more like innovative Chinese-style rather than traditional Chinese. It was very delicate and delicious! Thank you for the meal.

Located a 5-minute walk from Ginza Station on the Tokyo Metro Ginza Line. Trained under the late Chef Wang Hui Ren at "Chef's", with experience in Spanish cuisine, Italian cuisine, and Japanese cuisine. Opened in 2009 and restarted in Ginza in 2015 as "Renge". Visited for the first time, intrigued by the restaurant. The interior has counter seats and a private room. This time, we used the private room for a business meal. The cuisine breaks away from traditional Chinese cuisine, incorporating diverse ingredients and techniques with creative ideas. The Red Prawn Bisque was rich and started with Spanish cuisine, not Chinese. The Chinese-style appetizer platter was luxurious and delightful both visually and in taste. The alcohol also complemented the meal well. The Menkue steamed dish was also delicious. Overall, the portion size of the course was just right. It was a great dining experience where we could enjoy the meal without feeling too full. Thank you for the meal. [Today's Order]: Red Prawn Bisque, Spring Rolls, Chinese-style Appetizer Platter, including Sichuan-style Fried Tiger Pufferfish, Drooling Chicken Cheek, White Shark, and Wild Boar Char Siu, Tiger Puffer Skin with Homemade Ponzu, Smoked Mink Whale Tartare, Jellyfish, Daikon Tofu, and Bean Sprouts Stir-fry, Fruit Tomato and Yamagata Beef Sirloin, Shrimp Dumplings, Menkue Steamed Dish, Black Vinegar Pork, XO Ramen, Lemon Pie with Tosa Buntan. Instagram ID: kuidaore.8.