I visited "Maison de Yuan," which has won the Tabelog Award Bronze multiple times. It's located in Minato-ku, Tokyo, just a little over a 10-minute walk from Akasaka-Mitsuke Station on the Tokyo Metro Ginza Line. This restaurant, which opened in August 1995, is considered one of the long-established establishments of Nouvelle Chinoise cuisine. (Nouvelle Chinoise refers to a style of Chinese cuisine that incorporates French presentation and techniques, often characterized by reduced oil usage.) Here's what I had this time: - Assorted seasonal appetizers: Jellyfish, simmered Bai shellfish, snap peas with sakura shrimp in oil, duck breast with Kyo onion sauce, coriander - Soup of Chinese yam and chrysanthemum - Stir-fried shrimp and seasonal vegetables with rock salt - Steamed whole Shanghai crab - Special braised sea cucumber with shredded dough (fried bread) - Shanghai crab roe with rice - Dan dan noodles - Mango pudding - Almond jelly It's been a while since my last visit, but the deliciousness remains consistent. The timing of the service by the staff was impeccable, allowing us to enjoy our meal without any stress. A few personal thoughts: I always make sure to have the "dan dan noodles," which have just the right amount of spiciness and a rich sesame soup with thin noodles that never get boring. And then there's the restaurant's specialty, the "braised sea cucumber with shredded dough." The thick and resilient sea cucumber has a robust texture. It's seasoned with Chinese aged soy sauce, which enhances its deliciousness. Once again, I had a wonderful evening. Thank you for the delicious meal.

The overall experience wasn't particularly exceptional, but everything was delicious. I liked the calm and serene atmosphere. It was a day when I didn't feel like eating much, so I opted for the middle course, but couldn't finish it as I was already full. The tantanmen (spicy sesame noodle) is recommended. The mango pudding for dessert was delicious, while the other one was just okay.

The Chinese seasoning is not cheap, but I was reminded of its deliciousness once again. Whether it's due to the wonderful use of seasoning or the gentle flavor, it gradually builds up in richness, making you want to eat more and more with each bite. I feel like each dish is meticulously crafted, so I generally find everything delicious. I believe you'll be satisfied if you choose your favorite menu or course.

Visited a week ago, made a reservation on Ikyu in advance for a party of two at 11:30 on Tuesday! Both my friends and other customers around us were all having a girls' gathering! * Course A - Total 7 dishes (including tax) 6,050 yen/person - Assorted appetizers to savor the season - Soup with new ginger and mozuku seaweed - Garlic stir-fried water spinach - Shrimp in chili sauce - Stir-fried Wagyu beef with sweet miso, rolled in crepes - Today's main dish - Today's dessert For the final dish, you could choose between tantanmen and fried rice. When we were having trouble deciding, they kindly served us both to share, which was greatly appreciated (*´꒳`*)☆*ﾟ For dessert, you could choose between mango pudding and almond jelly ◎ The fermented lychee tea served after the meal was incredibly delicious and left a lasting impression ♡ The service was smart and efficient, and the pace of serving was perfect. There were no flaws in the lunchtime experience. If I had to mention something, maybe finger bowls would have been nice when hands got messy from the crepe roll? The restaurant has a rating of 3.77 on Tabelog as of June 2023, and it has been selected as one of the top 100 Chinese restaurants in Tokyo in 2023 and 2021. It also received The Tabelog Award in 2017, 2018, 2019, and 2021, winning the Bronze category!

Despite the sudden contact on the same day, they graciously accommodated us and we were warmly welcomed. We enjoyed a delightful assortment of seasonal appetizers, steamed soup with Korean ginseng and chicken dumplings, garlic-sautéed water spinach, soy sauce braised dried abalone from Iwate's Yoshihama, steamed catch of the day with spicy grated sauce, sizzling Sichuan-style steak made from short horn beef fillet with peppercorn sauce, and a special dish of stewed large sea cucumber accompanied by crispy fried bread. Additionally, we had fried rice and an extra order of spicy Sichuan noodles. The desserts were equally delicious. Particularly, the Sichuan noodles and fried rice were outstanding.

I had a lunch course for 5,500 yen, and with alcohol, it was around 8,000 yen per person. I went on a weekday without a reservation and had a great experience with no disappointments. The chilled edamame soup and beef pie were especially delicious. The shrimp was firm and overall, the dishes were a bit oily but satisfying. The service was just right, and the restaurant was clean and comfortable. A great place!

I chose this Nouvelle Chinoise restaurant to celebrate the birthday of our group's young and talented CEO. The interior is luxurious, and the Chinese cuisine served here is both visually stunning and delicious. However, perhaps due to the set course menu, the prices were a bit steep...

We enjoyed an elegant Chinese course in a splendid private room, savoring a luxurious time together. After conveying our budget, we were served a selection of wines ranging from sparkling to white and red, reminiscent of a French dining experience. While all the dishes were delicious, what particularly stood out was the exquisite braised shark fin, which, despite its dark appearance, had an incredible flavor.

I visited the renowned Chinese restaurant "Maison de Euron" in Akasaka with the staff and enjoyed a pre-booked ¥5,500 lunch from Tabelog. The deliciousness was truly outstanding, providing a moment of blissful satisfaction. Let me share my excitement with you. First, I ordered Tie Guan Yin Chinese tea for ¥1,100, which the staff continuously poured, allowing me to savor it throughout. Its unique aroma and flavor perfectly complemented the dishes, making it a fitting start to lunch. The meal began with a seasonal appetizer assortment, featuring enjoyable textures and flavors like crunchy jellyfish, crisp lettuce, and a colorful mix of ingredients. Next, tenderly simmered taro and spring onions delighted the palate with their rich flavors and contrasting textures. Stir-fried Shanghai crab miso and greens were delicious, with the crispiness of spinach adding an enjoyable touch. The stir-fried seasonal vegetables and prawns with rock salt highlighted the ingredients' flavors, offering a simple yet luxurious taste. The Wagyu beef crepe with sweet miso stir-fry was a revelation, with crispy crepe and juicy beef perfectly matched. It brought a smile to my face with its unique taste. For the finale, I savored the BBQ pork fried rice and tantan noodles, both exquisite and satisfying. The rice was packed with ingredients and balanced flavors, while the noodles had a perfect blend of richness and spiciness. Both dishes unfolded their flavors as I ate, leaving a lingering taste of deliciousness. A lychee-scented black tea refreshed the palate, resetting the flavors and paving the way for dessert. The Maison de Euron's signature almond jelly dessert was a masterpiece, offering a blissful taste experience with its delicate sweetness and artistic presentation. The ¥5,500 lunch at Maison de Euron in Akasaka was indeed a luxurious moment to enjoy a series of exquisite dishes. With its elegant ambiance and delightful cuisine, it's a perfect choice for special occasions or celebrations. Treat yourself and pay a visit—you won't be disappointed. Thank you for the wonderful meal—I'll definitely be back!

Ordered a private room, and was told it's for courses priced at 8,800 yen and above. Ultimately, I think the 5,500 yen course with the beef crepe roll as the main dish would have been better. The difference in the main dish alone is 3,000 yen. I now understand why there were available private rooms—it includes room charges. Certainly, it's an elegant and delicious Chinese restaurant. The shrimp stir-fry and dan dan noodles, in particular, are outstanding. I liked the creamy sesame-based broth of the dan dan noodles. The fried rice is also reliable. However, considering they don't use particularly expensive ingredients, the price is quite high. It's the sign of the times. There's a bit of shark fin in the chicken wings, but it's really just a tiny amount, and with this seasoning, it could have been served with bean thread noodles instead. I can't quite grasp the reason for a 3,000 yen increase just for a different main dish. Honestly, even at 5,000 yen, it feels expensive. With recent price increases, dining out feels like this nowadays.

Course A: Spicy Tanmen, Fried Rice ¥5500 Enjoy the taste of the season with: - Assorted Appetizers: - Taro and Yu's Melty Stew - Stir-Fried Shanghai Love Miso with Today's Greens - Stir-Fried Shrimp and Seasonal Vegetables with Rock Salt - Crepe Rolls of Wagyu Beef with Sweet Miso Sauce - Choice of Spicy Tanmen or Fried Rice - Today's Dessert: Almond Jelly

◆ Ramen Registration Number: 5800th Entry • 256th Bowl in 2023 ◆ Maison de Yuron (Akasaka, Minato-ku, Tokyo) ◆ Course A: Tantanmen for ¥5500 ● Instagram: tsukasan777 ● Twitter: tsukasan2010

Once you find it, the restaurant is conveniently close to the station, but if you don't know where it is, it feels like it's in the middle of nowhere. Cutting through TV stations or inside buildings makes it easier to get there. Don't give up even if the building seems intimidating. Giving up means the end of the game! We had the 5500 yen course, but the servings were not particularly generous, with small portions coming out intermittently. However, each dish was outstanding. When eating rice, the perilla leaf flavor was delicious! The dishes often revolve around distinct flavors like shiso or mitsuba, making them easy to appreciate. Yet, everything here is delicately balanced with various condiments and spices, creating tension in the flavors. The taste isn't sharp, but rather rounded, warm, and refined. It might not be suitable for those looking to eat a lot, but it's perfect for anyone craving delicious Chinese food. If you choose the tantanmen and mango pudding, you'll be fine! Plus, they serve complimentary tea at the end, generously filling your cup with delicious lychee tea. The hospitality is also top-notch, making it an excellent restaurant overall.

Had a day drinking year-end party with friends! Got quite drunk on beer and red wine ^_^ The Chinese restaurant we were curious about was as delicious as rumored! The fried rice at the end was also fantastic! I'd like to come here at night next time^_^ Cheers, cheers!

[Seasonal Dragon Feast Course] ¥16,940 An assortment of appetizers to savor the season - Melt-in-your-mouth simmered taro◎ - Stir-fried cress and seared sea urchin◎ - Steamed Shanghai crab in its entirety (both roe and meat)◎, (milt)◎ - Playful Dragon's special braised shark fin◎ - Silver-thread rolls (deep-fried bread)○ - Shanghai crab sauce over rice◎ - Dan dan noodles◎ - Almond tofu mango pudding

I went to this restaurant before with friends and liked it. This time, I went with my family for lunch. We reserved the B course (tax included ¥8,800, plus a 10% service charge) and they arranged a private room for us, which is appreciated, especially during the pandemic. We were guided to a spacious room with a relaxed atmosphere and a large table. Although it's a Chinese restaurant, the dishes are individually plated and served, resembling the ambiance of a high-end French restaurant. The appetizer consisted of finely sliced jellyfish with duck and green onion sauce, kumquats, and figs marinated in red vinegar. While the presentation may seem simple, the flavors are excellent. The restaurant's specialty jellyfish has a satisfyingly crispy texture, and the simmered taro and green onion dish has a gentle, comforting taste, almost resembling porridge. Stir-fried Takayama pea shoots with garlic are quickly cooked, retaining their freshness. The highlight of the day is the prawn and Shanghai crab sauce, a winning dish! The large, plump prawns combined with the crab's flavor create a perfectly thick sauce. The chicken wings stuffed with shark fin and simmered in soy sauce are also delicious. The distinct presence of the absorbed shark fin flavor is remarkable. Crispy fried buns are served on the side to soak up all the sauce. These slightly sweet buns are delicious and could become addictive. You can choose between Dan Dan noodles or pork fried rice for the main course. I chose Dan Dan noodles, and they are exceptional! The creamy sesame paste base, which is not overpowering, is made with chicken broth and gives the illusion of containing egg yolk due to its richness and thickness. With ingredients like wolfberry seeds, pine nuts, green onions, dried shrimp, and chili oil, there's depth to the dish. Surprisingly, the men at the table opted for both Dan Dan noodles and pork fried rice, but Dan Dan noodles emerged as the winner. For dessert, we had almond jelly and mango pudding. The almond jelly, possibly homemade with ground almonds, has a slightly grainy texture but intense flavor. It's delicious! Although the restaurant reduced its seating capacity by spacing out tables due to the pandemic, they now only offer set course meals for lunch. It's unfortunate that they no longer offer the previously affordable set menus or individual Dan Dan noodles, but it's understandable.

About 10 years ago, I was impressed by the refined deliciousness and hospitality and thought, "I'd love to go again someday." Finally, I made it for lunch. Despite being an affordable course, the meticulous service, like suddenly realizing they cater to left-handed customers, amazed me. I remember loving the soup with mountain priest mushrooms. Its texture was like shark fin, with a delightful fragrance. Next time, I aim to try the Ayuryu course with simmered shark fin.

I visited a nostalgic restaurant. Chef Junichi Abe, who was originally from Akasaka's "Shanghai Kin Kaikan" and then Aoyama's "Aux Élégantes", has been the head chef of this restaurant since it opened in 1995. He once left, but has returned here. All those names bring back memories. They were familiar names when I first started dining out. They were pioneers of serving wine with small Chinese dishes during the early days of Nouvelle Cuisine Chinoise. The last time I visited was probably about 20 years ago. But the food is still excellent. On this day, they had a special menu featuring a comparison of male and female Shanghai crabs, but dishes like black vinegar pork and braised fish maw have been signature dishes since the beginning. The wine pairing was also spot-on, never a miss. It's the resilience of a restaurant that has survived for nearly 30 years. If you've ever been here before, I think it's worth revisiting. And I'd like foodies of the past decade or so to know about it too.

Maison de Yulong is famous for its tantanmen noodles. Despite being a luxurious lunch option, I couldn't fully enjoy it due to my hangover... The crepe wrapped with wagyu beef was delicious though. While the tantanmen noodles were indeed tasty, they were a bit too spicy for me... I'd like to visit again when I'm not hungover ☺️

Visited for lunch. It's quite a walk from Akasaka-Mitsuke, with some inclines, so taking a taxi might be a better option. The ambiance felt more French than Chinese, with a classy atmosphere. Honestly, the first appetizer didn't raise my expectations much, but from the second dish of congee onwards, I was pleasantly surprised by how delicious everything was. The stir-fried vegetables, sweet and sour pork, and crepe-wrapped meat flowed perfectly. Especially enjoyed the crispy, freshly fried crepe with hot filling, reminiscent of a meat version of Beijing duck. Many places in Japan serve the cold crepe, which is disappointing. It's like serving cold bread at a French restaurant - it's still good, but hot is best! For the main course, I chose between char siu fried rice and tantan noodles, both delicious and in the realm of personal preference. The spicy broth of the tantan noodles was particularly tasty. For dessert, between almond jelly and mango pudding, the latter was the clear winner with its delicious chunks of fruit. The almond jelly, while not overly sweet, lacked cohesion and felt grainy, not matching the level of the other dishes. For drinks, I had chilled oolong tea, a bit pricey at 880 yen, but they offer unlimited refills of delicious oolong tea, so it's worth it. They recommend wine pairing, which I'm interested in trying during a dinner visit. Note that a 10% service charge is added to the bill, so the total cost may be higher than expected. With wine included, the dinner course could get quite expensive, so it's something to be aware of.

I was invited by an acquaintance to visit a high-end Chinese restaurant in the Akasaka area. I opted for a course that included shark fin, which was said to be superb. Every dish was outstanding! Among them, what left a lasting impression were the shark fin, sweet and sour pork, and dan dan noodles. The shark fin had a distinctive black appearance due to its soy sauce-based seasoning, with a unique flavor not found in other restaurants. The accompanying fried bread was also delicious. The sweet and sour pork had a tangy flavor but was perfectly seasoned, making it enjoyable. The dan dan noodles were more about richness than spiciness, exactly what I look for in dan dan noodles. They were among the best I've ever had. The restaurant ambiance was chic and sophisticated, suitable for various occasions like business meetings or celebrations. While it's on the pricey side, it's a place I'd definitely choose for special occasions.