◆At the time of visit, the information on Tabelog: 3.78 out of 100 best restaurants in 2023, Bronze in 2021, very creative and delicious while being reasonably priced! The taste aims for a delicate balance right on the border between showcasing a mainland Chinese flavor and appealing to Japanese preferences.◆About the restaurant: This restaurant offers cuisine from southern China at a very reasonable price, and due to the unbelievable prices for alcohol given the location, it boasts remarkable popularity.◆Impressions: I made a reservation for the omakase course on this day. I was able to secure a reservation about 2 weeks in advance, but since it's a popular spot, it's best to book early. The atmosphere inside the restaurant felt like an izakaya. The place was packed, with people who seemed to enjoy drinking. The service was excellent, and the ambiance was outstanding. It's a must to visit with at least 2 people since it doesn't feel like the kind of place where you can sit at the counter and have a leisurely chat with the owner (it might even require a minimum of 2 people). Soft drinks range from 400 yen, alcohol from 700 yen, wine bottles from 5000 yen, and the reasonable lineup stood out as very fair. The Shaoxing wine, aged 6, 8, 10 years, had a variety of options, all of which were delicious. I highly recommend trying it as it might change your perception of Shaoxing wine. On this day, we indulged in a variety of unique sours, Shaoxing wine, and wine bottles. The dishes were plentiful, and each bite left us feeling satisfied. The cuisine was innovative, with flavors that you can't find elsewhere, authentically seasoned yet delicately balanced to suit the Japanese palate. Despite the location and course prices, the restaurant impressively used luxurious ingredients (sea urchin, abalone, duck, truffle), leaving only positive impressions. I fell so in love with it that I want to visit every time I go to Tokyo. I will definitely revisit.◆Meal cost (incl. tax): 9900 yen for the course * With 3 people, we ended up spending 65,000 yen after indulging in 3 bottles of wine, 3 glasses of Shaoxing wine each, and 2 other drinks each.◆Dishes received (food only): ● Assorted cold dishes: Various items like drooling rabbit, bitter melon with salted egg, smoked scallop with plum mustard, stir-fried green beans with fermented tea leaves, winter worm summer grass tofu with sea urchin and Taiwanese black pepper, and Shaoxing wine-marinated bay scallop. Each dish was a perfect accompaniment for drinks, uniquely tasty, and surprisingly appealing to the Japanese palate. I decided to revisit just from these dishes alone. ● Assorted delicacies: Duck tongue, duck large intestine, stuffed sheep intestines (exceptionally delicious), stir-fried fermented squid, XO truffle siu mai, soupless ayu hot pot (a dish with a Sichuan atmosphere that combines ayu fish and a brothless hot pot-like taste, complex yet delicious, highlighting the bitterness of the ayu fish), summer deer roast with Taiwanese crow mountain pepper sauce (easy to eat and incredibly delicious, the exquisite taste of the deer combined with the pungency of the mountain pepper), porcini abalone thick vermicelli (needless to say, incredibly delicious), Taiwanese mango with peach tree sap and almond (a dessert meticulously crafted with rich flavors including pineapple-like mango and peach, a surprising delight that amazed us with its deliciousness, highly praised by everyone present). ◆Remarks: ※Michelin and the top 100 list may contain information from past dates.

Araki-cho is a unique area with a mix of gourmet spots and an old-town atmosphere that doesn't feel like Tokyo at all. In this intriguing neighborhood, you'll find Nansan, a Chinese restaurant loved by connoisseurs for its use of unique ingredients and spices. They serve dishes like "winter-insect-summer-mushroom," where mushrooms grow from insects, and specialties such as duck tongue, pig intestines, and stuffed sheep intestines. The spices are expertly used, making every dish delicious and addictive. Although it may be hard to grasp the uniqueness of this place with just one visit, the lingering curiosity is captivating. The reasonable prices are also appreciated. Today's menu includes a set menu for 25,600 yen for two people and an omakase course for 9,900 yen, featuring various intriguing dishes like smoked scallops, eel, and winter-insect-summer-mushroom tofu noodles.

【Listed in the Top 100 Restaurants for 2023】I was lucky to secure a reservation and visited the restaurant. The meal was a course menu with drinks available at any time. The Qingdao beer was delicious. The selection and seasoning of the dishes, which tickle the adult palate, stimulate the senses of taste and smell, allowing you to enjoy dishes with extremely high satisfaction. The portions are quite generous, so make sure to go on an empty stomach.

The variety and uniqueness of the dishes are surprising. Each dish has its own distinct flavor and personality, making it clear why it's delicious. The standout is the appetizers, with six different types hitting you with deliciousness from different angles. The dishes that follow create high expectations. In short, everything is delicious! The sauces are particularly good, with a range of flavors like spices, herbs, fragrant Shaoxing wine, slightly sweet soy-based sauces, and rich flavors. While definitely Chinese, this restaurant offers a unique world of flavors. The dishes have bold flavors, especially the spicy ones. The clear flavors of each dish are appreciated, as well as the reasonable pricing of the wine selection. We chose three bottles of sparkling, white, and orange wines on this occasion. Despite trying a variety of dishes, the price of 16,000 yen per person was surprisingly affordable. Even at 20,000 yen, it would still feel like a good deal. The generous portions ensure you leave satisfied. Sharing big plates, once avoided due to a trend, is actually quite enjoyable with friends, just like sharing wine. Each person gets their own serving tongs, so sharing is easy and hygienic.

The assorted appetizers at Minami-san were truly delicious and diverse. The melt-in-your-mouth sweetfish and abalone noodles were exquisite. Paired with wine, everyone was highly satisfied. I want to go again with my foodie friends!

A blissful experience every two months. Nansansou, the only one! Every time, I am impressed by the dishes that can only be enjoyed here. The natural wines, mainly from Alsace, perfectly complement the food. It's a place where you can have the best time. The sommelier sister and the owner explain various things and make the conversation enjoyable. No complaints about the taste or atmosphere.

#Yotsuya Sancho-me #Chinese cuisine #Cold dishes #Drooling eel #Bitter melon with salted egg #Smoked scallop #Plum mustard #Green beans #Winter worm summer grass #Tofu with sea urchin #Taiwanese peppercorn #Bay scallop #Deluxe appetizer platter #Duck tongue #Large intestine #Stuffed lamb intestines #Squid #Fermented #XO Sauce #Truffle #Shumai #Sweetfish #Soupless hot pot #Summer deer #Roast #Porcini #Abalone #Thick rice noodles #Mango #Peach tree sap almond #Shaoxing wine 6 years #Soda highball

Ventured into Araki-cho with friends! It's not an area we usually visit, so we got a bit lost, but opted for the 10,000 yen course. The meal started all at once. The assorted appetizers were delightful - loved being able to try a variety of dishes. There was uni, which I adore, and the scallops were delicious too. Duck feet and sausages? Packed with cilantro and so tasty. The stir-fried shumai with spicy sweetfish and deer meat, abalone noodles, and Taiwanese-style shaved ice all seemed healthy and delicious! I enjoyed the flavor of the abalone noodles, but found the texture a bit too mushy for my liking. The dessert was probably my favorite! I wonder if the menu changes depending on the season? Not a place I'd go to often, but would love to visit occasionally. Thank you for the meal!

One of the few restaurants I regularly visit. The dishes always offer consistent deliciousness and excitement. Some of the highlights include: Appetizer Platter with drool-worthy eel, Fermented Tea Leaf Stir-Fry with beans and abalone in aged liquor, Smoked Scallop with plum mustard, Dried Tofu with sea urchin and Chinese caterpillar fungus, and Bitter Melon with salted egg. The exotic platter includes duck tongue, pig intestines, and lamb intestines. Other notable dishes are Fermented Squid Stir-Fry, Truffle Siew Mai with XO sauce, Soupless Ayu Fish Hot Pot, Roasted Summer Deer with Taiwanese pepper sauce, Abalone and liver with porcini mushrooms and thick vermicelli, and Taiwanese Almond Jelly with mango, peach, and peach tree sap. The ones marked with ◎◎ were particularly delicious. No matter how many times I come, I never get tired and always discover something new. See you again in 2 months. Thank you for the feast! (●´ω｀●)

Today was Southern Chinese cuisine day. Once again, I enjoyed the one and only. The combination of original Chinese dishes and natural wine is exquisite. This time, the spring rolls were made with sweetfish. Actually, sweetfish is my favorite during the year. The slight bitterness is irresistible. Following the last visit, the omelette with Yunnan porcini sauce was also delicious!

First of all, this restaurant Minamisan is difficult to book, but anyway, it's delicious! Surprisingly delicious. It's a bit unique or you could say it's for enthusiasts, different from typical Chinese cuisine. The menu is only omakase course. Both the classics and seasonal dishes are enjoyable and delicious. Eating the food really boosts your mood! From the appetizer assortment to the noodle dish at the end, the portions are satisfying! I want to go every month. Enjoy the food photos!

Today was a special day at Minami San. I enjoyed the porcini omelette and the sweetfish spring rolls. Once again, I had the pleasure of savoring the unique dishes at Only One this month. Every time I come here, I am pleasantly surprised by something new. It doesn't have to be number one, just something even more special - the Only One.

Unique Southern Chinese cuisine that can't be found elsewhere. The classic drunken shrimp, edamame marinated in Shaoxing wine, stuffed intestines and duck tongue, almond tofu with peach tree sap jelly, are always fantastic. The preparation of firefly squid, tsubugai, sweetfish, ayu, conger eel, and softshell turtle is surprisingly different from other restaurants. Another satisfying meal today. Thank you for the feast! (●´ω｀●)

Shabu-beef noodles might have been my first time trying it! #YotsuyaSanchome #ChineseCuisine #ColdDishes #DroolingTuna #DriedMeat #BabyCorn #Eggplant #CenturyEgg #DrunkenShrimp #Edamame #StripedJack #SaltedLemon #Mirugai #CrabMisoTomatoSauce #AssortedDelicacies #DuckTongue #Intestines #SheepIntestines #Shirasu #Omelette #YunnanMushrooms #Sweetfish #FavaBeans #FermentedTeaLeaves #SpringRoll #CongerEel #BananaLeaf #GrilledGuts #Smoked #TsugaruDuck #FermentedPineappleCurrySauce #SoftshellTurtle #HakataJidoriChicken #KoreanGinseng #Shabu-beef noodles #PeachTreeSapMelonAlmond #ShaoxingWine #SodaMix

The dishes had a rich flavor that went well with alcohol, and they were beautifully presented, making them enjoyable both visually and taste-wise. The course consisted of dishes being served to all customers in the restaurant in order. It was my first time there, but I would like to visit this restaurant again.

Today is the Southern Chinese cuisine day at Nanzan. The dishes by Chef Mizuoka and the natural wine selected by the sommelier are a perfect match. It's always exciting to see what will be served. Enjoying delicious food and wine with like-minded friends makes for a wonderful time without any complaints.

#Yotsuya Sanchome #Chinese cuisine #Cold dishes #Drooling bonito #Sakuramasu smoked #Taiwanese hibiscus with turnip and myoga #Drunken shrimp #Edamame #Fresh octopus #Mint sauce #White asparagus #Salted egg #Scallop #Crab miso #Tomato sauce #Assorted delicacies #Duck tongue #Large intestine #Stuffed lamb intestines #Bamboo shoots #Okawakame seaweed #Fresh seaweed #Yunnan ham #Truffle soup #30-year-old dried daikon radish #Butterbur sprout #Shirako spring roll #Spanish mackerel #Local clams steamed with salted lemon #Roasted lamb #Yunnan chive flower sauce #Firefly squid #Sacha sauce #Taiwanese-style vermicelli #Peach tree sap Taiwanese pine almond #White wine

The restaurant offers a variety of dishes at reassuringly affordable prices. The menu includes dishes like mint sauce with fresh octopus, smoked cherry salmon, sweet and sour pickled Taiwanese hibiscus, scallops with crab miso tomato sauce, drunken sweet shrimp, edamame marinated in Shaoxing rice lees, white asparagus with salted cod roe and egg, and bonito sashimi. The appetizers were a bit too salty overall. The smoked duck tongue, crispy fried pork intestines, and Uyghur lamb sausage were highlights, each bursting with rich flavors. The bamboo shoot and seaweed Yunnan ham truffle soup was refreshingly delicious. The spring rolls with fiddlehead ferns and shirako were a balance of acidity and saltiness, complemented by aged dried daikon and cod milt. The salted lemon-steamed mackerel and clam dish was tangy and peppery, with a hint of ginger and onion. The lamb loin with garlic chives and apple was tender and flavorful. The firefly squid with satay sauce was a Taiwanese barbecue sauce packed with umami flavors. The desserts, including Taiwanese sherbet, almond tofu, peach tree sap, and strawberries, were a delightful balance of refreshing acidity and sweet softness. The beer and wines offered were elegant and well-balanced.

I visit Minamisan Chuuka Nan San every month. It's a rare restaurant that makes the most of seasonal ingredients without fail. The variety of appetizers alone is impressive. Honestly, just that is worth a bottle of wine. All the wines are natural wines, which wine lovers will find irresistible. If you ask, the sommelier sister will select a wine that pairs well with the upcoming meal. I always go with a group of 6 people. That way, we can enjoy various wine and Nan San dishes combinations. I'm looking forward to being surprised by the next set of ingredients.

The omakase course (8,800 yen including tax) starts with a cold dish assortment ^_^ All of them have flavors that go well with alcohol! The first rare delicacy assortment from the left includes duck tongue, large intestine, and sheep intestine. The rich aroma of the smoked dishes is wonderful! The oyster and seaweed spring rolls are amazing with the chewy oysters and the rich aroma of seaweed! The wild boar meatballs go perfectly with Yunnan porcini mushrooms and are delicious! The finale of karasumi vermicelli with thick and chewy noodles is fantastic ❣️ Located in Yotsuya Sanchome, Nanpo Chinese Cuisine Minami-san. Reservations are only available through OMAKASE. It's a unique Chinese cuisine with excellent seasoning that goes well with alcohol. It's fun to taste flavors and spices that you don't usually have and connect with gourmet food lovers ☺️ #Chinese cuisine #Yotsuya Sanchome #Nanpo Chinese Cuisine Minami #Nanpo Chinese Cuisine #porcini mushrooms #Want to connect with gourmet lovers #Want to connect with gourmet people #Want to connect with Chinese cuisine lovers #Tainan #Yunnan #Hunan #omakase #Minami-san #Tokyo gourmet #Shinjuku ward gourmet #Yotsuya Sanchome gourmet #Yotsuya gourmet #Karasumi #Chinesefood #dinner

Located about a 5-minute walk from Yotsuya-Sanchome Station, this restaurant received a rating of 3.79 in 2023 and has won the title of a top Chinese restaurant for the second time! Their omakase course (8800 yen) includes a variety of dishes such as assorted appetizers, sea bream with dried daikon radish, mackerel with Pu'er tea, crab miso with sake, sweet shrimp, and more. This restaurant is not your typical Chinese cuisine spot but rather follows its own unique path in the genre. The appetizer assortment is full of bold flavors, with standout items like the drunken shrimp. A surprising element in this course was the appearance of natto, which was a first for the reviewer, who actually doesn't like natto. The combination of foie gras and natto was an interesting novelty. The dessert of almond tofu and strawberry sorbet provided a refreshing finish to the meal. Despite the strong impression left by the natto, this restaurant is sure to be a hit with those who enjoy it. Bon appétit. Be sure to give it a try!