I used this place for a dinner party. Located a bit off from Route 246 in Omotesando, it's conveniently close to the station. The modern L-shaped counter has spacious seating arrangements, providing a calm atmosphere. The dishes overall were creative, featuring some ingredients I tried for the first time and incorporating Japanese flavors. The small plates format kept things interesting. Chef Minami's sincere personality seems to reflect in the food and the ambiance of the restaurant, making it very comfortable overall. (However, due to the location or the atmosphere of the interior, most customers are either women or couples, so if you go as two middle-aged men, you might feel a bit out of place at first...) We had the Mimosa Course: - **Wood Sorrel Pie:** Juicy from the inside, like a fried dumpling. Delicious! - **Spicy Sichuan Sauce with Spear Squid:** Beautiful green and red sauces; you mix them while eating. - **Pao Lajiao Pickled Peony Shrimp:** Impressive large shrimp! Delicious! - **Honey Steamed Jinhua Ham:** Jinhua ham sandwiched between fluffy steamed bread, dipped in honey-based sauce. Even when generously dipped, it's not overly sweet and very tasty! - **Young Sweetfish Spring Roll:** The head of the sweetfish peeks out from the spring roll. It's my first time having young sweetfish spring roll. Surprisingly good! - **Chisha Tofu Perilla Stir-Fry:** I love this! Chisha tofu, also known as stem lettuce, has a crunchy texture between crispy and crunchy, similar to pickled mustard greens. It's refreshing and wonderful! - **Freshly Grilled Char Siu:** Simply delicious! - **Shark's Fin and Matsutake Mushroom Soup:** Unfairly delicious! The flavor of matsutake mushroom is incredibly strong and wonderful! - **Deep-fried Beltfish:** The style of frying is somewhat like Karaage (Japanese fried chicken), which is nice! - **Braised Beef Cheek with Doubanjiang:** Yeah, it may not look appealing because it's black, but it's incredibly tender and delicious! Makes you crave for rice. - **Cold Tantan Noodles:** Hardly any spiciness, very refreshing. - **Jinhua Ham Fried Rice:** Served on a hot plate. It was so delicious that it disappeared in an instant (^_^;). - **Basil Sherbet and Fig:** Refreshing sherbet with a pleasantly sweet fig. It's delightful! Being able to eat this many dishes comfortably is great, and the fact that there are no misses is wonderful too. The atmosphere is very pleasant, so I think I'll come again with my wife next time! It was delicious! Thank you for the feast!

Invited by a friend, I visited this place for the first time. The interior had apparently been renovated, and it was incredibly beautiful and clean. The dishes were all delicious, and it turned out to be a fantastic time with great drinks. When it came to choosing the last dish from the three options, the chef kindly offered a sampler with all three, and I was thoroughly satisfied. Not only was the taste excellent, but the thoughtful gesture ensures I'll be a repeat customer. Everyone, please give it a try and enjoy!

An open kitchen counter where you can observe the movements of Chef Nanjunro is a testament to confidence. Tucked away in a hidden spot, a little off Aoyama Street, on the second floor of a building down an alley, it sits among other enticing eateries. While the main ingredients shine, even secondary vegetables like Mizzi's stir-fried salt are remarkably delicious. Mastering the basics of Shanghai cuisine, they employ various techniques to bring out the best in each ingredient. From the noodles to the fried rice, everything was exceptionally tasty.

Elegant and delicate Shanghai cuisine. Starting with marinated squid, eggplant, and prawn in Paola sauce, then onto Chishatou scallion oil. The Chishatou is delicious, also known as stem lettuce, with a texture reminiscent of lightly pickled zha cai. Followed by roasted pork, turtle dumplings, and grouper with Japanese pepper, with a luxurious touch, ending with fragrant steamed lobster. Finishing off with sakura shrimp soup noodles and stir-fried rice with Jinhua ham! It all came together perfectly. #Aoyama #Chinese #ShanghaiCuisine #Mimosa #Chishatou #Prawn #Squid #PaolaSauce #Turtle #Dumplings #JinhuaHam #FriedRice

I visited for the first time. Starting with the overall impression, it was truly refined Shanghai cuisine. It's quite different from typical Chinese dishes covered in spices. It feels like they use spices to bring out the flavor of the ingredients. And every dish went well with white wine. I'm impressed by the owner chef's dedication to his cooking. I'll definitely visit again.

Used it for a meal with friends. The restaurant, which I had heard rumors about, turned out to be even more delicious and wonderful than expected! Considering the price, getting Chinese cuisine of this quality feels like a great deal. The place was packed, indicating its popularity. I definitely want to visit again around the change of seasons.

This restaurant is my wife's favorite Shanghai cuisine spot. It's my second time here. Today, we had amazing dishes like Shanghai crab and tofu cooked in a hot clay pot, as well as soup made with abalone, shark fin, and Jinhua pork or beef broth, which was truly exquisite. The soup had a subtle depth that was incredibly satisfying. The Shanghai crab tantan noodles for finishing were also delicious.

I was invited to a Chinese restaurant in Omotesando. It was my first visit after the renovation, and my regular friend had reserved the counter seats for us. We started with a toast with Tsingtao Premium Beer. The highlight was the smoked stir-fried eggs and tomatoes that my friend insisted I must try—simple ingredients, but the addictive taste got me hooked! Despite finishing with soup-less dan dan noodles, they surprised us with fried rice and extra noodles for those who wanted more. Completely satisfied with a full belly! The appetizer assortment included shrimp and edamame, drunken abalone, quail eggs pickled in Shaoxing wine, crispy cod with shiitake mushrooms, spring rolls with lion's head meatballs, shark fin, and smoked stir-fried eggs and tomatoes.

The place is located on the second floor of a building in a back alley about a 3-minute walk from Omotesando Station, off Aoyama Street. There's no sign on the door, so I got lost trying to find it the first time. Once upstairs, just go ahead and open the door. Inside, the restaurant is narrow with tables lined up beside a long kitchen counter. There are lots of equipment for making Chinese cuisine inside the counter, like dim sum steamers and large pots. Sitting by the counter felt quite hot because of the proximity to where they cook. The only option on the menu is the "Mimosa Course" for ¥12,000. The Mimosa Course includes: - Spring rolls with dried bean curd and jellyfish - Sweet and sour barbecue pork - Grouper with anise sauce - Ham and Chinese cabbage soup - Stir-fried eel and Chinese leeks with XO sauce - Steamed spiny lobster with fragrance - Sweet and sour pork with dried plums and black vinegar - Braised rice with abalone and five other ingredients - Moist fried rice with assorted toppings - Egg tart - Shaoxing wine ice cream Each dish has delicate flavors that really bring out the goodness of the broth and ingredients. They're also creatively presented and beautifully done.

One month ago, I made a reservation online for omakase and visited with one other person on Thursday at 7:00 p.m. The location of the restaurant is very tricky, so be careful. We accidentally ended up visiting the neighboring restaurant Misola instead (laughs). We had Frozen Summit Oolong Tea for 700 yen and the MIMOSA course priced at 16,500 yen per person (including tax), totaling 18,920 yen with service charge. We paid by credit card. This place is definitely not suitable for a date! The dishes like leaf garlic and yellow chives were delicious but left us with incredibly strong bad breath! It lingered until the next morning! Breath care didn't work at all... (bitter laugh). However, the generous portion sizes might make it a good choice for dining with a man. Despite expecting a more fashionable Chinese cuisine with smaller portions, each dish was quite substantial. Although I went with my girlfriends, the atmosphere of the restaurant wasn't too formal, allowing us to enjoy our girl talk without worrying about others. It was perfect for a girls' night out! The restaurant has a rating of 3.82 on Tabelog as of May 2022, and it has received The Tabelog Award Bronze in 2022, 2021, 2020, 2019, and 2018, and The Tabelog Award Silver in 2017. It was also selected as one of the Top 100 Chinese Restaurants in Tokyo on Tabelog in 2021.

Anise sauce with spring chrysanthemum and dried rare parbat and scallion oil cake spicy cabbage Hitachi beef lamp and watercress soup dim sum Dew's Taiwanese scented radish steamed large prawns and clam steamed yellow chives and asparagus and squid sand tea fried loin of beef and rapeseed flowers sautéed dried meat fried rice / wonton noodles sweet dessert warm almond tofu with strawberry sauce.

"Mimosa," located on a cool second floor beside a Porsche down a narrow path off Omotesando, exudes an air of secrecy with just a small sign resembling a houseplate. It boasts one Michelin star and has received a bronze medal on Tabelog, also being selected as one of the top 100 restaurants. The interior is said to resemble a room in a luxury apartment in China, with a retro-futuristic vibe that feels like Jackie Chan might sip brandy there. Chef Minami Shunro hails from Tokushima Prefecture. After honing his skills at "Kukai" in Osaka, he served as a chef at "Chefs" in Shinjuku before branching out independently in 2016. He has a convincing aura that his cooking must be absolutely delicious. While there's a wine list, it hasn't been updated, and the pricing seems dubious, so I opted for beer and bottled wine pairings, which could turn out to be reasonable if chosen carefully. The amuse-bouche comprises whitebait fritters wrapped with spring chrysanthemum and dried bean curd, along with fish and radish pickled in black vinegar, all offering premium flavors that cannot hide the expertise behind them. Since it was the season for Shanghai hairy crab, I requested the Shanghai crab course this time, but it seems they also offer an à la carte menu, as per their official website. The daikon mochi, served generously with yellow chives, is particularly delicious. While it's fun to enjoy rough daikon mochi at dim sum places in Hong Kong, this delicate version has opened up a new world of daikon mochi. The richness and umami of Chinese soy sauce are also notable. Here comes the Shanghai crab, reminiscent of a crab miso version of mapo tofu, with such intensity in its miso that it even hints at a curry-like nuance. You can hear the devil's whisper asking if you'd like some rice with it. The lobster is stir-fried with Longjing tea, which enhances not only the deliciousness of the lobster but also adds a depth of bitterness, exuding a mature flavor that makes you appreciate dining out anew. Next up, the Shanghai crab is stir-fried with fermented black beans. It's delicious but eating it self-service style is challenging due to the crab's nature. The more you dig, the more delicious parts pop out, keeping you alert and making it a dish that doesn't foster lively conversation. The pork belly is served with something akin to pickled greens. While tasty, its appearance is somewhat grotesque, lacking in artistic flair. It might be an exquisite dish for connoisseurs, but for us amateurs, it felt somewhat lacking as a main dish. Before moving on to the closing carbohydrates, a palate cleanser (?) of pickles is served. These pickles are delicious, subtly showcasing the painstaking effort of the maker. The Shanghai crab miso-less tantan noodles are perhaps too cheap to talk about extensively. They're simply delicious. The noodles come pre-seasoned, adding to the charm of the dish. Dessert is modest, featuring deep-fried pudding with Shaoxing wine ice cream. Deep-fried pudding? That's intriguing. Can you even fry pudding? It's one of Omotesando's seven wonders. Tea is also included. With ample portions, lively post-meal conversations are guaranteed. After consuming all this and drinking moderately, the bill came to around ¥25,000 per person. Considering the quality of the food, especially the amount of Shanghai crab consumed, the bill is reasonable. If it were F Rika in Azabu-Juban, you'd easily be charged twice the amount. It's nice that they don't unnecessarily rely on caviar or truffles, instead offering what the chef genuinely believes is delicious. Next time, I might try the à la carte menu when it's not Shanghai crab season. You can find the blog with photos here: [Link to the blog].

Finally got to this place after making a reservation. Lately, I've been going to Chinese restaurants a lot. The wine pairing was great, and the tea was just the right amount. I liked the timing of the service, and the mango dessert was delicious. The noodles and soup were outstanding.

I made a reservation for OMAKASE at 6:00 p.m. on a weekday! The course this time was the "Mimosa Course" for ¥16,500 (tax included). Here's what it included: ◆[Appetizers] - Smoked golden eye snapper - Sweet vinegar cucumber - Eggplant with Sichuan soy sauce - Abalone - Barbecued pork ◆[Soup] - Hitachi beef sagari and watercress soup - A generous portion of chopped watercress topped with plenty of Hitachi beef sagari. You can also enjoy it with homemade chili oil. ◆[Dim Sum] - Yellow chive steamed bun ◆[Simmered Dish] - Simmered shark fin in clear broth - Abundant shark fin for a smooth texture ◆[Fish] - Deep-fried grouper with Chinese soy sauce ◆[Meat] - Kamui pork sweet and sour - Shiny and appetizing appearance with each piece generously sized for a satisfying meal ◆[Noodles] - Noodles with skin-on pork belly and asparagus - The asparagus noodles have a gentle flavor overall, with thick slices of pork belly adding to the delight ◆[Dessert] - Mango pudding and jasmine tea - Mango pudding with an unusual shape and custard underneath, making for a delightful combination The service was excellent, the warm lighting created a cozy atmosphere, there was a wine pairing option, a sommelier was present, suitable for both friends and dates, and it was recognized as one of the top 100 restaurants in 2021, receiving the 2021 BRONZE award. Located down a narrow alley off Aoyama Street, the entrance is hidden behind a concealed door, causing a bit of confusion at first (the door is next to the sign on the second floor accessed via stairs!). The chef, who served as head chef at the renowned Nouvelle Chinoise restaurant "Chef's" for four and a half years, opened this establishment in 2016. The sommelier was attentive and knowledgeable, enhancing the dining experience. Despite the cold weather, Chef Nan saw us off outside in his short sleeves, allowing us to savor the lingering memories of Mimosa until we left!

Whitebait fritters rolled with chrysanthemum greens and pine nuts, served with Anise sauce for grouper, deep-fried in starch with radish cake and yellow chives in Chinese soy sauce. Dried scallops soaked in black vinegar with radishes, and a Shanghai crab miso tofu. Lobster stir-fried with Dragon Well tea leaves, imparting a strong tea bitterness. Shanghai crab with fermented black beans and flower roll with crispy pork belly and dried vegetable napa cabbage, steamed Shanghai style. Shanghai crab miso tofu without broth for dan dan noodles, incredibly sweet. Ice cream with Shaoxing wine, and deep-fried pudding, both quite sweet. The dishes are abundant, with noticeable complexity. The total cost for two people is 47,200 yen.

I went to eat Shanghai crab course again this year, following last year. The menu for the day was luxurious, featuring plenty of Shanghai crab along with meat and shrimp. The dishes included: - Fried shirako with anise sauce - Chinese soy sauce with yellow chives and daikon cake - Shanghai crab miso tofu - Dragon well tea stir-fried lobster - Shanghai crab with black bean sauce and hanamaki - Steamed pork belly with dried mustard greens - Shanghai crab miso soupless tantan noodles - Fried custard pudding. Every dish was delicious. Chef Nan is skilled at bringing out the flavors of the ingredients, which impresses me every time. The menu changes every three months, so it's a place I want to visit several times a year. I would definitely recommend this restaurant to my friends. With wine flowing freely, I always find myself pleasantly tipsy by the time I leave.

Visited Mimosa, renowned for its delicate Shanghai cuisine for the first time. The menu featured a Shanghai crab-centric course: Appetizers: Fried shirako, spring greens and dried vermicelli, grouper with anise sauce, radish dim sum: Yellow chive and daikon cake with Chinese soy Special: Shanghai crab marinated in Shaoxing wine Soup: Miso tofu with Shanghai crab Seafood: Dragonwell tea stir-fried lobster, fermented black bean stir-fried Shanghai crab, and flower roll pork: Pork belly with skin and dried vegetable bok choy Shanghai steamed noodles: Shanghai crab without soup tantan noodles Dessert: Shaoxing wine ice cream, fried pudding It was a course where one could fully enjoy the various charms of Shanghai crab. The recommended wines paired perfectly with the dishes, especially the marriage of Shaoxing wine marinated crab and dessert wine. Being a Michelin one-star restaurant, the course was luxurious with abundant use of high-quality ingredients, yet it maintained a comfortable atmosphere without any pretentiousness. I would like to visit regularly.

I discovered and made a reservation through Omakase. It was relatively easy to get a reservation. I had a bit of trouble finding the place and accidentally entered the neighboring restaurant. However, I eventually arrived on time for the meal. There was one male chef and two staff members in the dining area. The seasonal course featured Shanghai crab.