"Tsushima" is a Chinese restaurant in Motoazabu. It's currently a highly sought-after reservation-only restaurant with a wait time of over 2 years. Today, I was invited to a private event and had the opportunity to attend. Thank you! The restaurant is located near Burgignon. The chef, Kenichi Tsushima, has an unusual background as a Chinese chef with pastry experience from his time in the former Air Self-Defense Force. He honed his skills at the renowned Chinese restaurant "Furuta" in Shin-Tomi-cho before branching out on his own. The restaurant only has counter seats. This season, they offered a Shanghai crab course for ¥50,000. Here are the dishes we enjoyed: - White truffle soup: The aroma and flavor of white truffle are robust and captivating. The first bite instantly captivates your taste buds. - Fried cod milt: Fried cod milt with sesame sauce, deep-fried sakura shrimp, and spicy oil. The richness of the milt, the aroma of the shrimp, and the spiciness of the oil create a classic and delicious Chinese dish. - Caviar cold vermicelli: They use Sevruga caviar, which is richer and has a more intense flavor than regular caviar. The vermicelli is al dente. A delightful combination. - Matsuba crab spring roll: The crab meat and crab miso are packed tightly inside the spring roll. It's practically all crab. - Shanghai crab marinated in Shaoxing wine: The rich flavor of the female crab is enjoyed with Shaoxing wine. - Mosaic shark fin steak: The crispy shark fin steak is cooked to perfection, served with bird's nest, steamed and stir-fried Shanghai crab, and rich white truffle soup. It's incredibly delicious. Adding black vinegar for a flavor change harmonizes the richness with a touch of acidity. - Shaoxing wine-grilled traditional pork and truffle rice: This is the ultimate pork bowl. Absolutely delicious. - Clear soup ramen: The soup made with Jinhua ham, chicken, and water is rich in flavor, with ginger and seaweed adding a perfect accent and depth. The clear soup also has a robust flavor from the Jinhua ham. The high-quality ingredients make it a taste that can't be found in ordinary ramen shops. So delicious. - Strawberry gelato: Gelato made with mascarpone cheese and fromage blanc. Topped with amaou strawberry sauce and fresh amaou strawberries. Served with zest of setoka and lime. The bill came to ¥77,000 for a bottle of beer. Each dish is packed with flavor, and the pace of the course is excellent. It's a luxurious course that doesn't rely solely on ingredients but showcases a perfect balance of taste, aroma, and skillful craftsmanship. A classic and luxurious Chinese cuisine that will impress anyone who tastes it. Thank you for the wonderful meal."

I was taken there. Thank you. It was undeniably delicious this time as well. The sauce on the grilled blackthroat seaperch is just amazing. I think it would go really well with rice. The spring rolls, shark fin soup, char siu, and fried rice were all exquisite. It was a great time. #Thank you for the meal #Chef Kenichi Tsushima #Gourmet #Chinese cuisine #Roppongi #Just between us #The staff enjoyed it deliciously #That's all from the scene.

On this day, I visited this Chinese restaurant that I had made a reservation at over two years ago with our business partners. It is located in a glitzy upscale residential area called Motoazabu, which is quite far from the station, behind Roppongi Hills, about halfway between Roppongi and Hiroo. The restaurant has a quite small appearance with only 8 counter seats and the name of the restaurant, "Tsushima," is the surname of the head chef, who has a unique muscular presence – it turns out he is a former Self-Defense Force member. The food was outstanding and had a classic appeal that everyone would find delicious! We had the following dishes: ○ Sea urchin on top, abalone, crab, with a hint of yuzu flavor ◎ Caviar vermicelli on a Louis Vuitton plate with two types of caviar. The vermicelli was perfectly al dente, and the saltiness of the caviar was just right, making it possibly the best caviar vermicelli I've ever had! ◎ Deep-fried tilefish – juicy and tender, with a slightly spicy sauce that was fantastic. ◎ Corn spring rolls with prosciutto – the inside of the spring rolls was a paste-like, incredibly sweet and fragrant corn. The sweetness of the corn and the saltiness of the prosciutto created a perfect harmony! ○ Steamed sea cucumber steak with a savory sauce – a large piece of sea cucumber cooked like a steak, with a crispy surface and tender fibers inside, creating a wonderful texture and flavor. Served with yellow chives, golden needle mushrooms, and black vinegar for flavor variation. ○ Chinese herb-infused pork with Shaoxing wine, black truffle, and ◎ Nagano purple sweet potato sherbet. It was indeed very delicious, as expected from its popularity. The atmosphere was quite friendly and relaxed, even though it was a counter seating for only 8 people, which might be a characteristic of this restaurant. According to other reviews, the head chef is said to be from FURUTA, and there are indeed many similarities in the dishes, and the prices are also quite high like FURUTA... Well, it's all about the location and the ingredients, right? However, there are some exquisite dishes unique to this place that you can't taste elsewhere, and the casual and welcoming atmosphere expands your appetite, and the fact that they take reservations way in advance is also wonderful. It was delicious! Thank you for the meal!

Every time I go, I have a happy time. It always provides a new excitement no matter how many times I go. There are two courses: a 35,000 yen course and a 50,000 yen course. I would like to go for the 50,000 yen course, but I always consider my wallet. The dishes and tableware are cute, which is also enjoyable. The dish with caviar on vermicelli is a masterpiece, and it goes well with champagne. I am always excited to see how they will serve the shark fin. The finale is either fried rice or noodles, depending on the day, but they are always willing to make more if needed. 😂

The total cost was 64433 yen including alcohol. The dishes we had were as follows: - Cold somen noodles with Hokkaido abalone and sea urchin caviar - Deep-fried nodoguro fish - Spring rolls with corn from Lake Kawaguchi and prosciutto - Blue shark fin steak - Kanpou pork from Miyagi prefecture marinated in Shaoxing wine - Hairy crab fried rice from Funka Bay - Matsutake mushroom soup ramen - Nagano Purple gelato and fromage blanc

Tomonoshin is from "Furuta" in Ginza. Currently with a 2-year wait, will it become a 6-year wait like Furuta? The restaurant has 7 seats at a lively counter. Throughout 2 hours, many high-quality ingredients make an appearance. The cold caviar bean noodles are a signature dish passed down from the master. The Louis Vuitton plates are famous, and the caviar is richer and more flavorful than usual, with the firm bean noodles providing a delightful texture. A dish that utilizes the caviar's salty flavor as a seasoning. With a good pace and well-balanced flavors in every dish, it is a renowned Chinese restaurant.

The dishes we had were: Abalone, sea urchin, and clams in clear broth; Kaluga caviar with vermicelli; Corn spring rolls with bresaola; Grilled blackthroat seaperch; Blue shark fin and shark fin steak in clear broth with Hong Kong black vinegar; Pork marinated in Shaoxing wine with truffle and hairy crab fried rice; Matsutake mushroom in clear broth; Ramen; Dessert.

A Chinese restaurant where reservations are said to be impossible to get for 2 years. The chef, who is from "furuta," served incredibly delicious dishes from the start. The chef apparently only eats one meal a day and gets nutrition from desserts! The chilled caviar bean noodles were exceptional, and being able to taste them side by side was the best. The Beluga salt flavor mixed just right, enhancing the deliciousness of the caviar even more. The dishes were cute and lovely, with a VUITTON touch. The crispy shark fin was also amazing, so fragrant and flavorful. I love crispy shark fin!!! The spring rolls had a lot of creamy corn paste inside, so be careful of burning yourself, but it matched perfectly with the saltiness of Kinca pork!! It's sweet, savory, and delicious. The crab-filled fried rice for the finale, and the matsutake mushroom ramen enveloped in the aroma of matsutake and full-bodied broth felt incredibly delicious, like being wrapped up. It was a perfectly satisfying course with a well-balanced variety.

First visit! Chef Tsushima's skill was excellent, and we were able to enjoy our meal consistently. Each dish had its own unique touch and was delicious. The beef vermicelli was outstanding! The fried rice was fluffy and beautiful! ^_^ #MakoLogGourmet #MakoLogTokyo #Tsushima #ChineseTsushima #Chinese #HardToBookRestaurant #Delicious

"Tsushima" Chinese Cuisine - Tokyo Roppongi-----------------------Tabelog 3.98 price 60,000-80,000Nearest Station: Roppongi StationReservation: Difficult to reservePoint: Tabelog Top 100 Restaurants-----------------------Located in the residential area of Motoazabu, Tsushima is a restaurant with a reservation difficulty of over 2 years. The owner, Kenichi Tsushima, had an unusual career path, starting in the Japan Air Self-Defense Force before venturing into the culinary world at the age of 21. With a wide range of culinary experiences including as a patissier, Italian chef, and at the famous Ginza Chinese restaurant "Furuta" for about 4 years, he opened Tsushima in May 2020. Similar to Furuta, the Caviar Beef Noodles were delicious. I still haven't experienced Furuta, so I would like to try it someday. I would like to visit again if given the opportunity. #Tsushima #Chinese #China #DifficultReservation #Tabelog #WantToConnectWithGourmetLovers #Minato Ward #ChineseCuisine #Meguro #JapaneseRestaurant #Sake #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #OrthoGourmet #Invisalign #Correction"

The corn spring rolls are delicious, the Beluga caviar is amazing, the crispy eel is tasty, the shark fin is creamy, the meat is tender, the egg fried rice is classic and simple and delicious, the ramen broth is also tasty and good.

Thank you for always visiting Itama in Roppongi ☺️ We welcome followers! I visited Itama, a super difficult-to-book restaurant selected as one of the top 100 restaurants on Tabelog in the Roppongi area for the first time! To put it mildly, aside from the difficulty of making a reservation, the overall flow, taste, and atmosphere were fantastic! In particular, the blackthroat seaperch, chilled bean noodles, shark fin steak, and dessert were especially good. The May dinner menu included blackthroat seaperch and sakura shrimp (forgot to take a photo), chilled bean noodles topped with caviar, hairy crab spring rolls, conger eel and sea urchin with water eggplant, shark fin steak of spiny dogfish with yellow chive sauce, herbal pork char siu and asparagus (forgot to take a photo), egg rice, Chinese tea, tantan noodles, mascarpone cheese fromage blanc, and mango sprinkled with lemon and orange zest.

I visited the popular Chinese restaurant "Tsushima" in Minato-ku Motoazabu. I made the earliest reservation in September 2022, and this visit took about 1 year and 8 months to wait. It's incredibly popular. The owner, Kenichi Tsushima, needs no introduction, but he is a graduate of the prestigious Chinese restaurant "Furuta" in Ginza and opened Tsushima in May 2020. With an unusual career path starting in the Air Self-Defense Force and transitioning to the food and beverage industry at the age of 21. After honing his skills as a pastry chef at a Western confectionery store in Tokyo, he has diverse experiences in Italian cuisine and yakiniku restaurants. Tsushima is well-known for his love of cakes and always posts cakes on Instagram stories. Smiles. [What I had this time] Amakusa kisu, sea urchin, olive oil chilled caviar beef black sea bream with black vinegar sauce cherry shrimp with flower sansho cherry trout and firefly squid and wild vegetable spring rolls blue shark fin steak using Kanpo pork from Miyagi Prefecture cherry blossom and egg rice bowl clear soup ramen with young shoots and two types of seaweed golden needle black tea mascarpone cheese gelato I visited again this time. It was an overwhelming sense of combining various high-quality ingredients skillfully. This time, the pungent aroma of flower sansho was cleverly used in the black sea bream, shark fin steak, and egg rice bowl, and the harmony of the cherry shrimp with flower sansho is excellent. The crispy and fragrant blue shark fin steak is superbly combined with a rich clear soup. Enjoy the taste change by adding Hong Kong black vinegar and hairy crab. The clear soup ramen with young shoots and two types of seaweed allows you to enjoy the wonderful harmony of the aroma of young shoots and seaweed. The last dessert was a mascarpone cheese gelato marinated with Miyazaki mango in lime and accompanied by blueberries, truly showing his former pastry chef skills! The quality of the dessert was also exceptionally high. Next reservation is 2 years and 5 months later. Looking forward to it again. Thank you for the meal!

I visited this restaurant after a two-year wait. I had dishes like chicken broth with Japanese pepper, black porgy with sesame onion sauce, cherry blossom shrimp ceviche, beef noodle salad with Wakkanai hairy crab spring rolls, salt-grilled tuna with sea urchin, and shark fin steak. They also served Hong Kong black vinegar herbal pork char siu, egg rice bowl with Japanese pepper, bamboo shoot ramen with shantang broth, and mascarpone sherbet. Overall rating: ⭐️⭐️⭐️. Black porgy rating: ⭐️⭐️⭐️⭐️.

The omakase course at Tsushima/Roppongi (starting from 38,000 yen) is outstanding. The fried black sea bream with sakura shrimp and sesame sauce is a perfect match. The spring rolls with cherry salmon and firefly squid, including edamame, are superb. I wanted to eat more of it. The volume of the shark fin steak is satisfying, and the yellow chive hot water soup is delicious. The hot water ramen with bamboo shoots and mountain vegetables is packed with ingredients, and the soup is so delicious that you'll want to drink it all. Tsushima in Roppongi is a place I am grateful to have been invited to. The balance of all dishes is excellent and truly delicious. It's also nice that the dishes are served at a good pace. ☺️ #ChineseCuisine #Roppongi #Tsushima #Chinese #WantToConnectWithPeopleWhoLoveChineseCuisine #WantToConnectWithGourmetPeople #WantToConnectWithPeopleWhoLoveGourmet #TokyoGourmet #MinatoWardGourmet #RoppongiGourmet #RoppongiDinner #SharkFin #Caviar #KobeBeef #HotWater #SpringRolls #FriedRice #Foodie #ChineseFood #Tokyo #Wine

The dishes using the clear hot soup we had in the course menu were excellent. The fried tilefish, which enhances the high-quality ingredients with a seasoning that brings out the natural flavors, was the most delicious. We had dishes such as clear hot soup with Sansho pepper, fried tilefish with cherry shrimp and sesame sauce, caviar cold bean noodles, cherry salmon and firefly squid spring rolls, bluefin tuna and sea urchin, shark fin steak, Sansho pepper rice bowl, char siu, bamboo shoot and mountain vegetable ramen, golden needle black tea, and strawberry dessert. ★ May 26, 2023, Kabuto in Ikebukuro has one seat available. For more details, please check the profile section.

This is a chef with a unique background as a former Self-Defense Force member from Furuuta, who spares no expense in using high-quality ingredients and pursues deliciousness. The chef is friendly and kindly teaches various things. Each dish has its own commitment and is delicious. I went with a friend who knew nothing about this restaurant, and when he saw the bill, he exclaimed loudly, "Expensive!!" which echoed around us (laughs). He is a very generous company president, but still, he couldn't help but make such a remark... Maybe that's the essence of this restaurant.

I've been going to Tsushima since it opened in the spring, and I love it because there are always interesting dishes aside from the specialties that are delicious! On this day, they served Fukahire with sansho pepper, taranome, yanaginestle, yellow chives, and shantang soup. The spring roll was topped with sansho pepper, sakuramasu, koshiabura, and mustard sauce. They quickly blanched the sansho pepper and meat in shantang soup! I recommend adding the crispy chopped black truffle egg bowl as a side dish for the tuna. The sweet char siu sauce and rice cooked with puer tea are amazing! Once again, I am satisfied with this visit! I will come back when the season changes ❤︎

Located an 8-minute walk from Roppongi Station, I visited "Toshima." Chef Kenichi Toshima, who honed his skills at the renowned Chinese restaurant "Furuta" in Shin-Tomi-cho, known for its years-long reservation waitlist, branched out on his own in May 2020. With a diverse background in the Air Self-Defense Force, patisserie, Italian, yakiniku, and Chinese cuisine, Chef Toshima offers a luxurious Chinese dining experience using high-quality ingredients. The restaurant is situated in the upscale residential area of Moto-Azabu in Tokyo. The interior has a live atmosphere with only 7 counter seats. Despite being open for 3 years, dinner reservations reportedly have a minimum 2-year wait! Courses range from ¥50,000 and below. Here is a summary of what I experienced on this day: Ninety-Nine Kilometers Clam Soup, Fried Pufferfish Milt with Sakura Shrimp, Caviar Cold Beef Vermicelli, Cherry Salmon and Rapeseed Spring Roll with Spicy Miso, Miyagi Shio-Kama Tuna with Rapeseed and Firefly Squid, Mako Shark Fin Steak with White Asparagus, Chinese Chives in Broth, and Hong Kong Black Vinegar, Truffle Egg Rice Cooked with Char Siu and Pu'er Tea, Tan Tan Noodles, Yunnan Black Tea, Strawberry, Mascarpone, and Fromage Blanc Gelato with Setoka, Lime, and Orange. The meticulously crafted menu items, presented from the well-trained forearms of the chef, unfold gracefully and energetically. It was surprising to receive such a comprehensive course in just about an hour and a half. Particularly memorable was the first dish, the clam soup, which perfectly showcased the umami of the Ninety-Nine Kilometers Clam. The caviar vermicelli, a signature dish passed down from the master, was impressive with a balance of flavors that was truly unique to this establishment. The Mako Shark Fin Steak had contrasting textures and flavors that I thoroughly enjoyed. I had the pleasure of savoring this popular and fantastic high-end Chinese cuisine, and I would love to visit again given the chance. Thank you for the wonderful meal.

I was taken there. Thank you. The fugu shirako, sakuramasu spring rolls, as well as tuna, shark fin, char siu, and ramen were all delicious. Chinese cuisine to drink. #Thank you for the meal #Kenichi Tsushima Chef #Gourmet #Chinese cuisine #Roppongi #Just between us #The staff enjoyed it deliciously #That's all from the scene.

A luxurious Chinese restaurant quietly nestled in one of Minato Ward's top luxury residential areas. The innovative courses crafted by Chef Tsushima, with an impressive background from Furuta, are not only extravagant in ingredients but also delightfully delicious at their core. - Superior Consommé Soup Block-shaped white truffles add richness in texture and aroma. - Fried Shirako with Cherry Shrimp The harmony between the sauce's sweetness and the Shirako's sweetness is exceptional. The flavor of the shrimp is also outstanding. - Chilled Caviar Bean Thread Noodles A comparison of Kaluga and Beluga caviar. The noodles have excellent chewiness and the caviar's oiliness and flavor are superb. - Matsuba Crab Spring Roll Steamed, plump crab texture is excellent. - Sauteed Cherry Trout Cherry trout with a good amount of fat is moist and the coating is chewy. - Shark Fin and Sea Cucumber Steak Shark fin, sea cucumber, and hairy crab on top. Drizzle with Hong Kong black vinegar. - Truffle Char Siu and Truffle Rice The fragrant char siu and truffle aroma complement each other well. The chewy texture is exceptionally delicious. - Seaweed and Spring Onion Noodle Soup Charred green onions and ginger give a refreshing soup. - Mascarpone Cheese and Fromage Blanc Sherbet Three types of strawberries and citrus fruits. The good pace is also charming. It would be even better if there were more options for Furuta-style rice dishes for the finale, allowing for more enjoyment.