Visited the restaurant with ratings: Price: 5 (1 affordable -> 5 high-end), Taste: 5 (1 not so great -> 5 excellent), Service: 5 (1 not so great -> 5 outstanding), Ambiance: 5 (1 casual/popular -> 5 upscale/cozy), Cost performance: 5 (1 not worth the price/ small portion -> 5 worth the price/satisfying portion) Location: 3rd floor, AG1 Building, 7-5-15 Ginza, Chuo-ku, Tokyo. Approximately a 5-minute walk from Ginza Station, exits B6 and B9. The restaurant offers a variety of ingredients from Sichuan and Guangdong, prepared in the best possible way in the unique "Kamitaki" style. The menu may vary depending on the ingredients available that day, which adds an element of surprise to the dining experience. Mr. Kamitaki himself explains the dishes and concepts, creating an engaging atmosphere where customers can share their thoughts directly with the chef. The restaurant has only 10 counter seats. Ordered: - Juban Course (38,500 yen) (increased by 5,000 yen this year) - 5-year-old Puer tea (1,500 yen) Food highlights: - Ise Shima natural spiny lobster and Ossetra caviar appetizer - French black truffle and Kobe beef consomme - Natural spiny tiger pufferfish sashimi from Bungo Strait - Kamitaki-style mapo tofu with whitefish milt - Oil Lin sauce of natural spiny tiger pufferfish - Cantonese-style bean thread steamed abalone from Karatsu, Saga Prefecture - Imperial-style roasted duck Beijing duck - Shark fin and sea cucumber simmered in clear soup with noodles from Kesennuma Overall, the experience was delightful with each dish showcasing exceptional flavors and meticulous preparation. The service was impeccable, and the cozy ambiance added to the overall dining experience. It is worth revisiting for a culinary journey that exceeds expectations.

The chef, his sister, and the organizer all have birthdays in August, so they held a summer festival. The food and wine were fantastic. The Perrier Kosudeuri was quite strong when cold, but as it warmed up, it became more powerful and paired well with the fish dish towards the end. The combination of fermented bean curd and chili was amazing. The umami extracted without any additives was impressive. Thanks to that, I felt light and didn't experience any stomach discomfort. Being able to eat a full-course meal for both lunch and dinner is a sign of refinement. The Ise Shima natural Ise lobster and Ossetra caviar appetizer was exquisite. The Australian winter truffle had a good aroma, completely different from summer truffles. The Cantonese-style roasted Yamagata pork was incredibly delicious. The spring rolls with corn and Comte cheese were a perfect match. The cold-seared Kobe beef from Ueda cattle was exceptional. The spicy Kumeyaay pepper and fermented bean curd sauce with a Lake Nan-style fish dish was deliciously spicy. The imperial-style roasted Beijing duck was crispy without the fat. The Miyagi sea cucumber fucosan dish was delicious, a speciality of Ueda. The Sichuan-style Mapo tofu was the perfect balance of spiciness. The classic almond tofu with fruit was a delightful way to end the meal. It was a wonderful dining experience. I will definitely visit again!

The food and wine were both fantastic. It was a rare opportunity to taste classical Chinese cuisine, which had a beautiful flavor profile with a strong presence of structure and body. The wonderful wine paired perfectly with the dishes, and I thoroughly enjoyed the experience. I look forward to visiting again in the future.

2023.5. Mind-Blowing Cuisine at Uetaki / Ginza Uetaki Black Abalone Steamed with Shaoxing Wine, Served with Ossetra Caviar - Cold Abalone Skin Egg Fish Roe. The plump abalone, with its strong and fragrant flavor, is delicious on its own. When dipped in a sauce made with Champagne, the umami multiplies, and the saltiness of the caviar adds a nice accent. Kobe Beef in Chinese Consomme with Premium Mushrooms - Cantonese Style Mountain Delicacy Soup. The consomme, made by steaming Kobe beef shin, and ham with various mushrooms (black fungus, shiitake mushrooms, matsutake mushrooms, monkey head mushrooms), is rich in flavor and aroma. The addition of four types of mushrooms enhances the fragrance, umami, and texture, making it incredibly delicious. Saga Prefecture's Tatsuta Squid Stir-Fried at High Heat - Stir-Fried Squid Flower with Fresh Perilla. Only the thick center portion of a 2.8kg squid is used and quickly stir-fried at high heat. The strong heat brings out the umami of the squid, resulting in a tender texture with a sweet and sticky core. Iwate Prefecture's Salted Tuna Sashimi with Sansho Pepper - Sashimi with Sansho Pepper. Exceptionally delicious tuna comparable to sushi restaurants, served with a rich Chinese soy sauce and original sansho pepper paste that transforms the dish into Chinese cuisine. The contrast between the delicious seafood and the traditional sashimi is a highlight of dining at "Ginza Uetaki." Sichuan's Famous La Zi Gan Tai - Sichuan-style Spicy and Sweet Sea Bream. The sea bream's umami is enhanced when eaten as it is, offering a light and sweet taste. When dipped in the "ma" and "la" condiments provided separately, the palate experiences a thrilling sensation of spice and refreshing heat. Imperial-style Roast Beijing Duck - Imperial-style Beijing Duck. The freshly roasted Beijing Duck is glossy and golden, made only with the thick-skinned breast portion, yielding servings only for 8 people from a single duck. It is truly a luxurious dish fit for an imperial feast, with the crispy skin releasing a burst of rich fat, making it exceptionally delicious. Kesennuma's Shark Fin with Fugufin Stewed in Whole - Red-cooked Shark Fin with Hua Juan Roll. The classic hot pot dish featuring a rich white broth that complements the tender shark fin. Instead of rice, a homemade slightly sweet Hua Juan is served to soak up every last drop of the dish. Kobe Beef with Green Pepper - Green Pepper Beef. A hidden gem of "Ginza Uetaki," this dish features thinly sliced meat, green peppers, and bamboo shoots tossed in a savory sauce, offering an exquisite taste enjoyed till the last bite. Hong Kong-style Dried Scallop Stir-Fry - Hong Kong-style Dried Scallop Fried Rice. The sizzling stir-fried rice, smoked right before your eyes, is exceptionally fragrant and flavorful. The rice, mixed with dried scallops and two varieties of rice grains, is perfectly dry and delicious. Special Char Siu and Spring Onion in Clear Soup Noodles - Spring Onion and Char Siu Clear Soup Noodles. The meal concludes with the incorporation of clear soup noodles from the beginning, a combination of ramen with half-fried rice. The thin Hong Kong noodles and finely sliced homemade char siu in the broth offer a delightful and flavorful ending to the dining experience.

Arrived at 6:00 pm. The price is quite high for a Chinese restaurant. However, the taste is top-notch. So the cost performance is average. It's tough for high-end restaurants in that aspect. It's best to judge the taste by actually going there. I personally cannot express the delicate taste well with my vocabulary. I always admire the expressive skills of other reviewers on Tabelog. I attached all the photos of the dishes I ate on that day, for reference. Personally, the Peking duck was incredibly delicious. The key aspect of a good restaurant, especially a high-end one, is whether you feel like going back. It's natural for an expensive restaurant to have great food and service. However, the real test lies in whether you still feel like going back even after paying a high price and receiving excellent service. I can recommend this restaurant to others, but whether I will go back again depends on if someone I know makes a reservation and invites me. Nevertheless, thank you for the meal.

It was the usual soulful gathering. Wonderful wine and ingredients. Starting with Egliulie and ending with Echezos. A parade of exquisite ingredients such as caviar, shark fin, pufferfish, and crab with superior quality. The pacing was excellent and I didn't get tired of eating at all. I was very satisfied. It's not cheap at 60,000 yen, but it's definitely worth it! I want to go to this gathering again. Thank you for the feast! Osetra caviar and uni pasta, Chinese shark's lips and dried scallop high soup, natural tiger pufferfish Shirako and black truffle, free-range chicken egg, Imafuku crab, male and female steamed, shark fin steak with Imafuku crab sauce, the hidden spice is amazing, Oita Prefecture Bungo Strait natural blackthroat seaperch white soup hot pot, Imperial style roasted Beijing duck, Shark fin stew of Onaga shark from Kesennuma, Hua jiao peppercorn Mapo tofu, Strawberry jelly collage, Coconut milk espuma.

I revisited "Ginza Jotaki", which is a 4-minute walk from Ginza Station! In February of this year, the owner chef Takashi Uetaki, who also operates "Chinese Restaurant JOTAKI" in Saga, where he hails from, and has also earned a Michelin 1-star rating, started anew as "Ginza Jotaki" in the art museum building "GINZA JOTAKI" along Sotobori-dori. Known for his traditional Chinese imperial cuisine with a unique touch of Japanese elements, you can enjoy one-of-a-kind Chinese cuisine. This day was the much anticipated "Shanghai Crab Day"! I opted for the "Shunen" course priced at ¥33,000, just like last time. Here is what I enjoyed on this day: - Rare first breed Shanghai crab and Oscietra caviar appetizer - Hokkaido sea urchin soup with crab dumplings - Chignik salmon marinated Chinese style - Shanghai crab steamed male and female - Kinshicho shark fin steak in Shanghai crab sauce - Saga Prefecture natural Kue Sichuan hot pot - Imperial style roasted Peking duck - Kesennuma Hagfish stewed with shark fin - Shanghai crab soup noodle - Almond tofu with sweet simmered chestnuts in Shaoxing wine Overall, I had a memorable and fantastic experience enjoying Uetaki's unique Chinese cuisine. I look forward to my next visit. Thank you for the wonderful meal!

2022.11. Heart-grasping cuisine by Kamogawa / Ginza Kamogawa Ultra-Rare First Egg Shanghai Crab and Oscietra Caviar Appetizer ~ Chilled Dazhao Crab Roe ~ ♡ The female Shanghai crab's first eggs, accompanied by caviar. Chef Kamogawa came up with a new menu item to replace the drunken crab, which he had been conceptualizing for 10 years. The rich saltiness of the caviar enhances the flavorful taste of the Shanghai crab roe. Hokkaido Sea Urchin-Infused Soup ~ Sea Urchin Fish Maw Soup ~ ♡ A dish seen on the chef's Instagram, with the aroma of the soup filling the air as soon as it is served. The fish maw wrapped in sea urchin is filled with sea urchin and the sweetness of the sea urchin is enhanced by the deliciousness of the soup. A dish that elevates the use of fresh sea urchin, taking it to a new level of challenge and deliciousness. Chishima Lausu-produced Ship-Caught Jap Rind Chinese-style Marinated ~ Chinese-style Marinated Cold Jap Rind ~ ♡♡ The ship-caught Jap rind, salted and pickled in vinegar, is unlike any other Jap rind. The flavorful aspects of the Jap rind are brought to the forefront, complemented by Chinese soy sauce and homemade flower pepper paste, surpassing the flavors found in sushi restaurants. Surprisingly, the accompanying century egg is homemade. The dish presents three options: Jap rind only, Jap rind with century egg, and century egg alone, each showcasing exquisite flavors that leave you pondering how to savor them. Yangcheng Lake-produced Male and Female Shanghai Crab Steamed ~ Dazhao Crab Steamed Male and Female ~ ♡♡ A seasonal classic, comparing the male and female of the king, the Shanghai crab. While preferences may vary, the sticky sweetness of the male crab's creamy roe is particularly delightful to me. Kamogawa's Handmade Honey-glazed Char Siu ♡♡ With the opening of the new store, the long-awaited char siu that represents "Peking Duck" becomes available, and I finally had the chance to enjoy it this time. The char siu, glazed with honey, shines brilliantly on the surface, and with each bite, the sweetness of the honey and the umami of the meat overflow, creating an incredibly delicious flavor. This clear and distinct taste without any off-flavors is a rare find, showcasing the exceptional culinary skills of Chef Kamogawa. For those who have not yet tried it, this dish is a must-try! Kagoshima Sagake-produced Shark Fin Steak in Shanghai Crab Sauce ~ Dazhao Crab Baked Shark Fin Steak ~ ♡ With the strong flavor of the Shanghai crab used during this season, the shark fin steak is a limited-time delicacy. The crispy surface of the fragrant shark fin has a crunchy texture, and the shark fin's fibers are crispy, allowing for the enjoyment of two different textures. The sauce is so flavorful that it can make anything taste delicious. Even the accompanying bell peppers become exquisite when paired with the sauce. Saga Karatsu-produced Natural Kyue Sichuan-style Hot Pot ~ Shuan Shuan Kyue Sichuan Hot Pot ~ ♡ Shuan Shuan Kyue's body is sliced thinly and boiled in a soup made from the head of Kyue and flavored with sesame oil, cilantro, and Sichuan spicy sauce. Expecting spiciness due to the Sichuan style, the dish actually highlights the flavors of Kyue with the option to adjust spiciness and aroma using cilantro and Sichuan sauce. Despite the stronger flavors, the deliciousness of Kyue is still prominent. Imperial-style Oven-roasted Peking Duck ~ Beijing Roasted Duckling ~ ♡♡ The Peking Duck, roasted daily, is now the face of "Ginza Kamogawa." The chef expertly carves the skin at your table, wraps it up, and serves it to you. With each bite, the delicately crispy texture of the skin and the richness of the fat combine beautifully. Kagoshima Maorake-produced Shark Fin Simmered in Shark Fin Sauce ~ Red-cooked Maorake Shark Fin with Warm Egg Rice ~ ♡♡ Unlike the previous dish, the Maorake shark fin has a higher gelatin content, resulting in a creamy texture. Presented in a clay pot, the steaming hot dish allows the Maorake shark fin to melt in your mouth, and the sauce is so flavorful that even the bell pepper garnish becomes exquisite.

Uetaki... is still an amazing restaurant. They negotiate directly with producers and purchase large quantities of luxurious ingredients without hesitation. Although the prices are not cheap, considering the quality of the food, they are actually reasonable. This time, the matsutake mushrooms were superb, and the first-harvest Shanghai crabs were incredible. They may be small, but they are clean as they have not absorbed muddy water for a long time. Being a first harvest, they were a delicacy that can be enjoyed without being pickled in Shaoxing wine. And then, the Osetra caviar... It was bound to be delicious, haha. It was a shame that they didn't have Mapo tofu or Dan Dan noodles on the menu, but the relief of successfully enjoying Uetaki after lunch at Rojiie was greater, haha. Thank you for the wonderful meal. Next time, let's go for a year-end party!

I revisited "Ginza Uetakie," located in Chuo-ku, Tokyo. The restaurant is a luxurious space with a black, red, and gold color scheme, situated on the 3rd floor of the AIG Building, a 5-minute walk from Ginza Station on the Tokyo Metro Ginza Line. I enjoyed watching the impressive cooking process from the counter seats. The dishes I tried this time were as follows: - Ise-Shima natural Ise lobster and Ossetra caviar - Kesennuma sea tiger shark fin and Hokkaido snow crab - Awa-odori chicken cold noodles - Kobe beef Chateaubriand and macomodake stir-fry - Kesennuma Yoshikiri shark fin and Sanriku abalone - Hokkaido sea urchin and Miyagi Honmaguro Chinese-style sashimi - Saga Akahata steamed in Hong Kong style - Imperial-style roasted Peking duck - Kesennuma shark fin stew with Australian black truffles - Sichuan-style mapo tofu - Almond cream with Ai-yu jelly and Zhenjiang balsamic vinegar The plating of the dishes was beautiful, and the use of luxurious ingredients was apparent. The satisfaction after the meal was very high due to the high-quality ingredients used in each dish. Personal thoughts: The "Shangtang Abalone Shark Fin" soup was a luxurious dish with an amazing aroma and well-balanced flavors. I would love to try it again. The "Peking Duck" had a classic presentation and was satisfying with the tender duck inside the fluffy pancakes. I enjoyed the chef's passion for cooking and the conversations about the dishes. The cozy atmosphere made me want to stay longer. Overall, it was a delightful dining experience, and I look forward to revisiting. Thank you for the wonderful meal!

2022.7. Heart-Touching Cuisine at Kamogaki / Ginza Kamogaki Ise-Shima Natural Ise Lobster and Osetra Caviar ~Fish Roe Dragon Shrimp~ ♡ The amount of caviar is still abundant, and the saltiness of the caviar brings out the sweetness of the Ise lobster. The salad with potatoes and crunchy sugar snap peas is also delightful. Saga Prefecture Red Sea Urchin Cold China Pasta ~Red Sea Urchin Cold Italian Noodles~ ♡ This dish is served in a unique Arita ware dish, topped with Saga Prefecture red sea urchin and the best "Hadate Suisan" North Purple Sea Urchin tonight. It seems that in Chinese cuisine, fresh sea urchin is hardly ever used, so the Chinese chef who bought the top bid is apparently trying it for the first time with Kamogaki. I am grateful for such thoughtfulness. Kesennuma Yoshikire Shark Fin and Hokkaido Dried Scallop Top Soup Steamed ~Top Soup Steamed Dried Scallop Yoshikire Shark Fin~ ♡♡ This soup contains Yoshikire shark fin and dried scallops from Hokkaido in a soup filtered from the highly regarded "Buddha Jumps Over the Wall" in Chinese cuisine. It is no exaggeration to say that this soup is the best in life. The soup is full of dried scallops and Yoshikire shark fin, and the exquisite taste extracted from the "Buddha Jumps Over the Wall" is truly delicious. The chewy shark fin bursts pleasantly in the mouth, and this soup is incredibly delicious and satisfying. Kesennuma Red Rockfish Shark Fin and Hokkaido Snow Crab ~Snow Crab Shark Fin with Red Rockfish~ ♡ The shark fin from Kesennuma is carefully prepared into golden threads, and these shiny shark fins literally glow in gold color. The mild taste complements the sweetness of the snow crab. Kobe Beef Chateaubriand and Australian Black Truffle ~Black Truffle Beef with Warm Egg~ ♡ This dish allows you to enjoy a combination of meat, truffle, and egg. The egg is cooked at 70℃ to create a jelly-like texture, and the Chateaubriand is cooked under vacuum at 53℃ before searing the surface. The sauce is a Chinese-style top soup sauce. Finally, a generous amount of Australian black truffle is shaved at the table. The highlight of this dish is perhaps the top soup sauce. Although the preparation is somewhat French-style, the lightness of the top soup sauce allows for an easy and enjoyable eating experience. Miyagi Shiomaki Tuna Chinese-style Sashimi ~Raw Tuna Szechuan Pepper~ ♡♡ Tuna sashimi served with Chef Kamogaki's special Szechuan pepper sauce and cashew nuts. I was looking forward to this tuna dish after seeing it on Instagram. Tuna, an ingredient not commonly used in Chinese cuisine, is remarkably elevated in this Chinese-style preparation and is delicious. The Szechuan pepper, salted for year-round enjoyment, adds a distinctive flavor, and it makes me curious to try this rich tuna in the winter as well as the refreshing summer tuna. Sanriku Natural Abalone from Shiomaki Salt-grilled Top Broth Liver Sauce ~Salt-grilled Abalone Liver Sauce~ ♡ Abalone and corn steamed together on rock salt, topped with liver sauce. The chewy abalone is fragrant and bursting with flavor with every bite. The accompanying corn is incredibly sweet, and when eaten with the liver sauce on a separate plate, it is a blissful and delicious experience. Saga Karatsu Acouala Steamed in Hong Kong Style ~Steamed Fresh Fish Acouala with Chili Pepper~ ♡♡ As expected at the delicious seafood-focused "Ginza Kamogaki," what I really want to eat is the steamed dish. Tonight's fish is Acouala, and not only the flesh but also the head and fins were served together. The Acouala, a type of fish with a chewy flesh and luscious skin, is incredibly delicious. Tonight, I particularly enjoyed the fins, cheek meat from the head, and the luscious parts around the eyes, and I was completely absorbed in eating them. Paired with cilantro and chili paste for a flavor variation, it was truly delicious. Imperial-style Kama-yaki Beijing Duck ~Beijing Roast Duck~ ♡ The Beijing Duck, which is becoming the new face of "Ginza Kamogaki," is served in front of you - additional notes: The food described in the review is exceptional and exquisite, showcasing the chef's skill and thoughtfulness towards ingredients and presentation. Each dish is meticulously prepared, offering a delightful culinary experience for diners.

- Ise-Shima natural Ise shrimp and Beluga caviar, cold Chinese pasta with Hokkaido fresh sea urchin, Fukahire of Kesennuma Ocean Blue Shark and Hokkaido snow crab, Steamed Shark Fin with Fukahire of Kesennuma Blue Shark and Abalone from Sanriku, Iwate Prefecture Yoshihama 17 dried abalone, Chinese-style sashimi of salted tuna from Shiogama, Kesennuma Kabutogani Shark Fin steak, Steamed Hong Kong-style Yellow Hata from Karatsu Saga, Kobe beef Chateaubriand and Australian black truffle, Fukahire of Kesennuma Maoko Shark, Saga Red Sea Urchin, Osetra caviar, Sichuan-pepper-flavored Uwatamabushi tofu, Simple Chinese noodles, Coconut ice cream with Okinawa pineapple and lychee foam. - Visited Ginza Uetakii for the first time. I have also visited the old location of the shop, and personally, it is one of my favorite Chinese restaurants. As the title suggests, I ordered the "200,000 yen course" on this day. In conclusion, I ate enough Fukahire to last a lifetime. Laugh. Additionally, 17 dried abalones, the best sea urchin, Beluga caviar, black truffles, natural Ise shrimp, Shiogama's salted tuna, Yellow Hata, Kobe beef Chateaubriand, etc., a parade of luxury ingredients. Laugh. I also had 4 types of Fukahire, which are Ocean Blue Shark, Blue Shark, Kabutogani Shark, and Maoko Shark, which is a luxurious offering. There were 4 Fukahire dishes as well. Will there ever be another meal where you can eat this many different types and amounts of Fukahire at once? It was an extremely luxurious meal. Personally, the umami of the dried abalones was amazing, overturning the concept of dried abalones. In addition, the steak of Kabutogani Shark and the simmered Fukahire of Maoko Shark with sea urchin and caviar on top were also fantastic. And the finishing Ma Po tofu with a strong flavor of Sichuan peppercorns was also delicious. Next time, I would like to try the regular 30,000 yen course. Chef Uetaki, who gathered rare luxury ingredients from all over the country for this day, thank you. I will visit again if I have the opportunity. Thank you for the meal.

I visited the restaurant, "Ginza Jotaki," located a 4-minute walk from Ginza Station! In February of this year, the restaurant rebranded as "Ginza Jotaki" in the art museum building along Sotobori Street. The owner chef, Tsuyoshi Jotaki, also operates the "Chinese Restaurant JOTAKI" in his hometown of Saga, where he has received one Michelin star. You can enjoy a unique Chinese cuisine that incorporates elements of Japanese Chinese cuisine, based on traditional Chinese court cuisine. I tried the lunch course "Juban" for ¥33,000 on this day. Here is what I had: ★ Ise-Shima natural Ise lobster and Oscietra caviar - "Fish roe dragon prawn" With plenty of Oscietra caviar on natural Ise lobster! ★ Super rare shark lip steamed soup - "Fish lip bamboo chive yellow top soup" A soup made with dried shark lips, natural Kinugasa mushrooms, and yellow chives. ★ Miyagi prefecture Shiogama-produced bluefin tuna Chinese-style sashimi - "Live eating spicy ma" Shiogama-produced bluefin tuna with paste made from salted Sansho pepper, Chinese soy sauce optional. ★ Kobe beef Chateaubriand and Australian black truffle - "Black truffle beef warm egg heart cabbage" A dish combining Kobe beef Chateaubriand, black truffle, and egg yolk! ★ Sanriku natural abalone salt-grilled - "Salt-grilled abalone liver sauce" A luxurious dish featuring abalone, along with a special liver sauce and white asparagus from Nara. ★ Miyagi prefecture Ishinomaki's premium shark fin simmered - "Hongyu shark fin" A simmered shark fin dish that is incredibly thick and tender! ★ Saga prefecture Karatsu-produced filefish steamed Hong Kong style - "Steamed fresh fish" A steamed dish featuring the precious high-end fish filefish. The clean soup highlights the flavor of the filefish! ★ Imperial-style roasted Beijing duck - "Beijing roasted duck child" Here we have a traditional Beijing duck made in a classical style, with a special focus on the thin pancakes. ★ Sichuan pepper-scented Jotaki mapo tofu - "Jotaki mapo tofu" The finale is mapo tofu, with a refreshing Sichuan pepper spiciness that is addictive. ★ White peach and passion fruit jelly - "Hundred fragrant fruit peach jelly jasmine foam" A refreshing dessert of peach and passion fruit jelly with jasmine tea foam. ★ Chinese tea Ginza Jotaki has truly evolved and improved since my last visit. I had a fantastic experience enjoying their amazing Chinese cuisine. I can't wait to visit again next time. Thank you for the wonderful meal!

I visited Ginza Jyotaki for my dad's birthday dinner. It is a well-known high-end Chinese restaurant in Ginza. This was my first visit since they relocated. It is located near Kita Fukuh and Sushi SUGAYA in the same building. We opted for the 50,000 yen course which included various dishes such as caviar with Saga crab, boneless chicken soup with Osetra caviar, shark fin and Fugu fillet stew, abalone salt-baked in a hot pot, and more. The dishes were elaborately prepared and presented. However, some dishes did not meet expectations in terms of taste and texture. The service was impeccable but the prices for items like oolong tea were exorbitant. Overall, it was a luxurious dining experience with some hits and misses in terms of the food quality.

I visited "Ginza Kamidaki" for the second time this year and I am always amazed every time I come (laughs). I wonder what surprises await me today. The owner chef, Mr. Kamidaki, successfully managed the popular Chinese restaurant "JOTAKI" in his hometown of Saga City from 2003 to 2015. He then opened "GINZA JOTAKI" in Ginza 6-chome. In 2022, he relocated to Ginza 7-chome and reopened as "Ginza Kamidaki"! The interior of the restaurant is luxurious, and according to Mr. Kamidaki, the cost for the interior design was enormous (laughs). The kitchen has become larger since the relocation, making it more convenient to work in. The dishes are amazing because of the top-notch premium ingredients used. You can enjoy delicate dishes that combine Japanese and Chinese influences. And Mr. Kamidaki's conversations are amazing! He provides high-level hospitality in his service, and he is also funny (laughs). I love it. I have visited the restaurant about 10 times before the relocation, and this is my second visit after the move. Date of visit: April 21, 2022 [Chef's Recommendation Course] ★ Saga Prefecture's Takizaki crab appetizer with Oscietra caviar Crab and caviar are a perfect match. The luxury of the first dish already gets your excitement up (laughs). ★ Nagasaki Prefecture's 24-month raised black-bone chicken soup with medicinal herbs. This dish is also very luxurious! It warms your body instantly and the deliciousness seeps into your stomach. It's luxuriously good. ★ Kesenuma's tiger shark fin stew with shark fin is boiled in Shanghai style for 13 hours. The broth is full of umami! ★ Kesenuma's Yoshikirikame shark fin steak is served in classic style. It's definitely good for your skin! The shark fin is cooked perfectly so that you don't get tired of eating it. ★ Live cherry sea bream and jellyfish with leek sauce Cantonese style The texture of the cherry sea bream is amazing! Serving cherry sea bream in Cantonese style shows great sense. It's exquisite! ★ Iwate's natural abalone and Yoshihama's sun-dried abalone salt-grilled This dish is probably around 100,000 yen in cost ^^; It's the highest quality. Both abalone and the sauces are matched perfectly to bring out each other's flavors. ★ Brittany's Omari Blue spring rolls The umami enhances even more with the chili sauce! The shrimp is juicy and the umami spreads in your mouth. ★ Special Kobe beef and spring bamboo green pepper beef The umami and texture of the bamboo and beef are matched in a luxurious dish! ★ Hokkaido's natural fishing kinmeyaki Hong Kong style Kinme tuna is provided in Hong Kong style, allowing the quality fat of the kinmeyaki to linger in your mouth. ★ Ginza Kamidaki's special Beijing duck Palace style. They cut the skin in front of you, giving a live experience. After eating such delicious Beijing duck, it’s hard to eat other Beijing duck dishes (laughs). ★ Authentic Sichuan-style tofu with Chen chili sauce Using Koshihikari rice from Uonuma, the perfect cooking of the rice and the tofu dish is exquisite! It has the spiciness of Sichuan style yet still easy to eat. ★ Tantan noodles with homemade sesame sauce They even pay attention to the last dish. Homemade tantan noodles with spicy oil are delicious, with just the right amount of spiciness and great broth. It easily goes down even when you're already full. ★ Homemade almond tofu with coconut milk foam The finishing touches are done right in front of you. The coconut flavor spreads in your mouth, not too sweet and not too heavy. Delicious! ★ Chinese tea * Ordered Dom Perignon Blanc separately. From the beginning to the end, they use the highest quality ingredients but for this amount and price?! It’s surprising. So, in my opinion, it offers great value. Despite having so many dishes, you don’t feel tired from eating! The portions are not too small either, so you can enjoy a full Chinese meal. Therefore, if you can't eat a lot, you can adjust the quantity from the beginning with Mr. Kamidaki, who is kind (laughs). I am fully satisfied today too!! Thank you for the feast.

Ginza Kamitaki is a Chinese restaurant that relocated from Ginza 6-chome to Ginza 7-chome in February 2022. This restaurant has received the "Bronze" award from "The Tabelog Award". Reservations are by appointment only and can be made for one person or more. They serve both lunch and dinner. It is located on the 3rd floor of the "AG1 Building", a 4-minute walk from exit C3 of Ginza Station. The interior of the restaurant features a calm atmosphere with a dark brown color scheme and a counter with 10 seats. The menu offers several course options. The chef has a background of opening a Chinese restaurant in Saga, his hometown, and earning a Michelin star. They use premium ingredients sourced from around the world and carefully selected ingredients from various parts of Japan. You can enjoy exquisite Chinese cuisine using high-end ingredients such as shark fin, abalone, truffles, and caviar. The service is excellent, with a strong desire to please the customers. It is a wonderful restaurant where you can enjoy top-notch Chinese cuisine. Thank you very much. It was a feast.

Thank you for viewing. I visited "Ginza Kamotaki," which moved in February 2020. This was my first visit to their new location. The new restaurant is located on the 3rd floor of a building about a 5-minute walk from Ginza station. The interior has about 10 counter seats, giving a more relaxed feel than before. The move seems to have focused more on the kitchen than the dining area, with equipment for roasting Peking duck and keeping live crabs, among other things. The prices remained the same, which was great news for diners. We enjoyed a variety of high-end ingredients such as Matsuba crab, three types of shark fin, caviar, abalone, blue lobster, and Peking duck. The service was excellent, and the staff was attentive throughout. The food was delicious, including dishes like Brittany blue lobster with Oscietra caviar and steamed soup with 24-month-old Nagasaki black-boned chicken and blue shark fin. Overall, it was a delightful dining experience, and I look forward to visiting again. Thank you for the wonderful meal.

Counter Chinese restaurant in Ginza. Before relocation, it was on the list of EAT BRONZE. Special oversized crab, green-eyed shark fin from Kesennuma, Osetra caviar, etc. You can taste authentic Chinese cuisine made with the finest ingredients. Recommended restaurant. There is a facility inside the store to raise crabs at low temperatures, and the crabs that are normally only encountered at the production site were lively and active. I ordered a course for 36,300 yen including tax. It's quite affordable compared to recent Japanese cuisine. Very delicious. They provide a detailed breakdown of the food and drinks at the end, so you can feel at ease. This is just a novice's opinion. The chef's commitment is not to use any chemical seasonings (such as amino acids). I'm the type who says, "Use as much as you want as long as it's delicious" but...the dishes are more delicate than the usual Chinese cuisine, ranging from substantial Chinese-style dishes to delicate ones, and they were all very delicious. Owner chef Mr. Uetake has a strong service spirit and provides fun and humorous customer service. You can see the cooking process using a Chinese wok from the counter. It seems that they prepare the fin from the skin for the Shark Fin from Kesennuma. The "Kesennuma Green-Eyed Shark Fin" is imperial style. The soup, made by simmering meat, dried scallop, etc. for a long time, has a rich flavor but it's not too strong and was delicious. The "100% Kanigani Spring Roll" is a simple and delicious dish to enjoy the crab. With crab miso and salt. It's something that could be served at a high-end Japanese restaurant. The "Caviar & Blue Lobster Appetizer" is delicate. High-quality Osetra caviar estimated to be used in 20g is included. Yakuza chicken herbal soup. Japanese beef tataki with Chinese-style sauce. Ao-ri squid with chili sauce. Black abalone and spring vegetable cream. King yellowtail Chinese-style steamed dish. Beijing duck. Mapo tofu. Tantanmen noodles. Jasmine warabi mochi with a sour taste. 7-year-old Pu'er tea.

I was invited to a private event organized by Takada Prejeel, which was attended by the foodie squad number two. When I arrived, all ten seats at the counter were filled, showing how popular it is. The restaurant recently relocated to a new building in Ginza on February 1st. We started with a toast with Dom Perignon 2012, a treat from Takada Prejeel. Then we had a luxurious appetizer of Brittany omar blue with Osetra caviar. The omar blue was marinated in sauce before cooking, and served cold with a generous amount of caviar on top. This was paired with the Dom Perignon for a perfect combination. Next, we had a soup made from 24-month matured Nagasaki Ukokkei chicken, prepared in a medicinal style. The soup was rich in flavor, despite the tough meat. Following that was a dish of top-grade Fucake shark fin from Kesennuma, prepared in a classic style. The shark fin was sourced from blue sharks, and the effort put into cleaning it was evident. We then enjoyed a dish of sliced Awa beef from Tokushima with jellyfish in a spring onion sauce, prepared in a Chaozhou style. The Chaozhou region is known for its high-end cuisine. The beef had been lightly seared on the surface, offering a tender and flavorful experience. Lastly, we had a spring roll filled with 100% Matsuba crab from Marunaka Fishery. The live Matsuba crab was still lively when it was showcased, showing the care taken to bring it fresh to the table.

I was invited to a private party at this restaurant today. I got a little lost and arrived just in time. The members seemed to be food enthusiasts so I had high expectations. We started with a champagne toast by Mr. Takeda. Even though I'm not a champagne fan, it was a nice surprise. The course was exceptional for a private event. Is it really okay for them to offer such a lavish meal? The quality of the ingredients was superb as well. I assume this level of hospitality is expected when you have good connections. The new building had a high-quality interior and provided a great atmosphere for the event. I think those who attended will likely come back to this restaurant. Both myself and my companion definitely plan to return. The portions were generous enough so even men left satisfied. The whole meal lasted about 3 hours and the bill came out to around 40,000 yen per person, but considering the quality of the course, it felt like great value. Thanks for the wonderful meal!

To celebrate the opening of a new store, I hosted a private party. I visited the old store only once. The Chinese cuisine served was unique and flavorful, with no artificial seasonings. Ten close friends joined me for the celebration. We enjoyed dishes like lobster, potatoes, caviar, chicken empanadas, wagyu beef, jellyfish, and more. The champagne included in the celebration added to the festive atmosphere. The owner entertained us with fun conversations throughout the meal. The attention to detail in the ingredients and cooking techniques was outstanding, and there were no noticeable flaws. The restaurant is so popular that it's hard to make reservations, as they mainly operate by referral. I can see why they are so well-liked, and I can't wait to visit again in the future.