Thank you for viewing. I went to "Wasa," a Michelin one-star restaurant and Bronze-rated on Tabelog. This time, I visited with a group of four for our regular gathering. We always look forward to coming here because the classic dishes like caviar vermicelli, pickled vegetables, dumplings, and fried rice are all very delicious. Of course, we also enjoy the seasonal dishes that change regularly, making it a delight for regular customers. We were excited to see what dishes we would have on this day. The dishes we had, along with some brief thoughts, are as follows: - Caviar Vermicelli: A classic dish. The saltiness of the caviar pairs well with the vermicelli. - Corn Soup: Made with sweet corn from a farm in Nagano, it was absolutely delicious. - Sichuan-style Benié with Ehime's saury and mussels, fermented chili peppers: Sichuan pepper, salt, tomato. - Bang Bang Chicken: The chicken was tender with an elegant flavor. - Dripping Beef with Asparagus and Cherry Tomatoes: Beef cheek, asparagus with butter, garlic, and fermented tofu for a variety of flavors. - Pickled Vegetables (pickled vegetables, cucumber, scallions): This salad-like shredded vegetable dish is so good, you can eat as much as you want. It seems healthy too. - Dumplings: Made with Nanshu black pork, Takasaka chicken, and Ibaraki's Umayama pork. Can I have 2-3 more, please? - Squid with fish sauce: White squid with fried eggplant. - Matsutake Mushroom Spring Rolls: Matsutake mushrooms, ginkgo nuts, Kujo green onions, pickled vegetables. - Stir-fried Eel with Doubanjiang: Eel drawn with bamboo charcoal. - Shark Fin White Soup: Scallop pith white soup and rice in a clay pot. - Fried Rice: We always add the golden fried rice. It's exquisite. - Wonton Noodles - Dan Dan Noodles - Almond Tofu: I had seconds of the smooth almond tofu. We had a very enjoyable time and would love to visit again. Thank you for the delicious meal.

I visited the chef's restaurant, Wasa, which is known for its attention to detail. I was surprised to see shrimp chili on the menu that day, a dish I had never tried before at this new location. I was looking forward to it even before tasting it. The caviar vermicelli was a perfect match with the slightly warmed caviar and vermicelli. The corn soup was a delightful mix of sweetness and aroma, and adding soy sauce halfway through transformed it into a grilled corn flavor. The Sichuan soy dish with squid, mushrooms, and asparagus had a great texture when combined with the Sichuan soy sauce. The stick chicken allowed me to enjoy both breast and thigh meat. The pickled vegetables and dumplings were juicy and delicious. The drooling beef had clearly evolved since I first tried it, and the fish sauce with crispy skin red snapper, watercress, cilantro, and fish sauce was a perfect match. The spring roll with sweetfish allowed me to savor the taste and bitterness of the fish. The shrimp chili was completely different from what I remembered, with a side of shrimp miso risotto. The luxurious white soup with sautéed fish maw was delicious. The fried rice was one of the specialties and a must-addition. The dan dan noodles were served in a new bowl that kept it hot until the end. The almond jelly was the perfect dessert to end the day. It was an amazing experience, and I will definitely be back. Thank you for the wonderful meal!

Many people say they like the fried rice here the most, so I wanted to visit once. The spring rolls with ayu were quite difficult to finish eating, probably due to individual differences. The mussels at Mont Saint-Michel were not bad in terms of ingredients and cooking, but they didn't quite match well. Considering that there are many dishes like this, the price is quite high. However, for wealthy people, it may be a convenient Chinese restaurant. Also, my companion chose the middle option of the three types of pairings, and it was excellent. If you're going anyway, you might as well upgrade. The service was also excellent.

On this day, I was planning to give my stomach a rest and skip dinner to take a break. However, when the temptation of "How about going to Wasabi?" came, I couldn't resist and ended up saying yes! Weak willpower! Location: 1F Bellza Ebisu, 3-16-1 Higashi, Shibuya-ku, Tokyo Transportation: 5 minutes by taxi from Shibuya Station ■ The Tabelog Award 2022 Bronze winning store ■ Tabelog Chinese cuisine TOKYO Top 100 Stores 2023 selected store ■ Tabelog visit score 4.28 ■ Michelin 2023 1 star Upon entering, there is an open kitchen on the left and four tables facing the kitchen for two people each, creating a sense of presence! First, cheers with beer. What I had on this day: * Caviar Beefun Beefun topped with Beluga caviar, mixing it makes the salty taste blend well and delicious * Corn soup - halfway through, the staff added soy sauce for a flavor change, making it even more delicious! * Sichuan soy sauce with mushrooms, white squid, and green beans in Sichuan soy sauce - excellent with Chita Highball * Bang Bang Chicken - tender chicken with a refined taste * Zha Cai Dumplings - in front of the plate, there are Takasaka chicken, Yanbaru Island pork, and Umezan pork lined up. They are all delicious, but my favorite was Yanbaru Island pork. The plate of Zha Cai contains Zasai, cucumber, and scallions, which are delicious and a nice palate cleanser * Drooling Beef - Man'yo beef, Tamba Gen liver with Chef Yamashita's sauce, incredibly delicious! * Shaoxing wine bottle - fish sauce scallops, spiny lobster, ayu fish, mussel, fish sauce * Beer * Ayu spring roll - the spring roll is filled with ayu fish and Gaspacho sauce made from Man'yo peppers * Shrimp in chili sauce - shrimp miso risotto * Shark fin white soup - very rich white soup with shark fin, incredibly delicious! The staff asked to leave some of the rich white soup, which was then poured into a hot pot with white rice. Then the chef brought a separate pot of scallop white soup and poured it into the hot pot with a Chinese pot. It was a different level of deliciousness and I was in ecstasy. Too delicious! * Additional fried rice - the chef's appearance frying rice in a wok in front of you is a sight to see! It was exquisite! * Tan Tan Men - with slightly thinner straight noodles, the soup and minced meat mix together, which is also delicious. * Almond tofu - This was my second visit, and the food was very delicious again. Chef Yamashita and the staff's customer service were excellent as well! When leaving, Chef Yamashita always comes out to see you off at the entrance, wrapping up the enjoyable meal perfectly! This is a restaurant I definitely want to visit again! Thank you for the meal! Thank you for reading to the end! If you could 'like' or 'follow' or 'save the restaurant', it would be a great encouragement for the future, so thank you in advance!

I have been regularly visiting WASA. This time, I will review my visit in August 2023. What makes WASA so amazing? Chef Yamashita, who is always moving forward, meticulously selects ingredients, refines the processes of cutting, boiling, and grilling, and repeats appropriate choices, creating dishes with delicate texture, aroma, umami, spiciness, and acidity. There is no roughness, only sharpness and a beautiful taste. Dishes like Bang Bang Chicken, Szechuan Beans, Shrimp Chili, Fried Rice, and familiar Chinese cuisine are dazzlingly delicious and evoke a sense of amazement. Every visit brings surprises, making me want to go back again and again. I look forward to my next visit! - Price: Course + Pairing 50,000 yen - Duration: Approximately 2.5 hours - Items tasted: - Caviar Vermicelli: ★★★★ - Corn Soup: ★★★★ - Szechuan Beans: ★★★★★ - Bang Bang Chicken: ★★★★ - Squeezed Vegetable Dumplings: ★★★★ - Drooling Beef: ★★★★★ - Fish Sauce: ★★★ - Ayu Spring Rolls: ★★★★ - Shrimp Chili Sauce: ★★★★ - Shark Fin White Soup: ★★★★★ - Fried Rice: ★★★★ - Dan Dan Noodles: ★★★ - Almond Tofu: ★★ Detailed reviews: - Caviar Vermicelli: ★★★★ - Corn Soup: ★★★★ - Szechuan Beans: ★★★★★ - Bang Bang Chicken: ★★★★ - Squeezed Vegetable Dumplings: ★★★★ - Drooling Beef: ★★★★★ - Fish Sauce: ★★★ - Ayu Spring Rolls: ★★★★

Mr. Wasa August #ayu #spring rolls ◯ caviar vermicelli ◯ corn soup ◯ Japanese flying squid Sichuan soybeans ◯ stick chicken ◯ zasai ◯ dumplings ◯ drooling beef ◯ rockfish purple fish sauce ◯ shrimp chili ◯ shark fin white soup ◯ fried rice ◯ tantan noodles ◯ almond tofu Thank you for the feast! ✨ #Ebisu #Chinese cuisine #wasa #Top 100 restaurants #Top 100 Chinese restaurants #Bronze Tabelog

The food is delicious. The customer service is friendly and attentive, and they make sure you have an enjoyable time by engaging in conversation. Various dishes are served, leaving you feeling satisfied. The restaurant's appearance and decor are interesting, showing its popularity. I had heard that the fried rice was extremely delicious, so I was curious about what kind of fried rice it would be. It turned out to be refined and indeed very tasty, but it was still just fried rice, haha. Everyone loves fried rice, especially men. I also love fried rice, but if the best dish at a high-end Chinese restaurant is fried rice, it would be surprising, haha. Of course, Wasa-san offers a simple and delicious traditional Chinese cuisine! Delicious!

I had heard good things about Wassa for a while, but this was my first time actually visiting. The flavors were more refined compared to other Chinese restaurants I've been to, and each dish was carefully crafted. Instead of the typical Chinese style of serving dishes on large plates, each dish came out individually, similar to Japanese cuisine. It was a delightful experience to enjoy high-quality dishes one by one, and the fried rice at the end was truly exceptional. The dessert, a silky smooth almond tofu, had a unique texture and was incredibly delicious!

I love it so much! I love the chef too! I love everyone!!! The sauce is so gentle! The perfect balance of acidity and sweetness is delicate and delicious! The seasonal ingredients always taste the best! This time, the eel with Jomar sauce, Nara pickles with sauce, and the richness of the eel were incredibly delicious! Fried ayu with gazpacho sauce! Summer!!! ♡ It's on my list of 50 things to eat before I die (my list). The shark fin in the 36-hour stewed shark fin soup. The golden simple and fluffy fried rice, and the clear and spicy tantan noodles too!! It was delicious today too! I've already made a reservation for October!

I thought it was so delicious that I thought I would faint from it. If someone were to sell me a reservation slot, I would pay up to 100,000 yen to buy it. The shark fin soup here is exceptionally delicious. However, a dish made with eel was served, and the way the eel was grilled was surprisingly delicious. I found out that the chef is planning to open an eel restaurant near Sangūbashi, and I received their business card and made a reservation there as well. The next reservation is for one year later, so I might only be able to go 50 times in my lifetime. If only I could buy this shark fin soup at a convenience store like Seven-Eleven... sigh...

The shark fin in clear soup at Wasa is especially exquisite. The combination of clear soup and shark fin creates a delightful harmony, melting in your mouth with deliciousness. Wasa's shark fin in clear soup is a must-try masterpiece for Chinese cuisine fans. In addition, the grilled eel and three kinds of dumplings are also outstanding. It's truly wonderful how everything exceeds your imagination. Be sure to try Wasa's Chinese cuisine at least once.

It was amazing again this time. Chef Yamashita always manages to surpass the incredibly delicious meal from last time. He is truly amazing. He is so passionate and customer-focused, making him a chef that I love. The menu doesn't change much, but he continues to evolve, and I wonder how far he will go. I feel truly happy to be able to enjoy Chef Yamashita's dishes. This is a restaurant that I want to keep coming back to forever.

I went to my favorite restaurant 【Wasa】. The menu structure of the restaurant doesn't change much, but the dishes are always evolving, so I never get tired of it. It's amazing how much the dishes change just by altering the cooking method or temperature. The caviar noodles and dumplings were even more delicious than last time. I'm starting to crave Mapo Tofu, so I think I'll request it next time. Thank you for the delicious meal.

Today's meal at Wasa-san was delicious as always. The menu featured dishes from a local Chinese restaurant, but each one was a tastier version of the original. I couldn't stop eating with my chopsticks. I ended the meal with fried rice and dan dan noodles, feeling satisfied. Thank you for the meal, Chef Masataka Yamashita. #Gourmet #Chinese #Ebisu #MichelinStar #OmakaseFeaturedRestaurant #JustBetweenUs #TheStaffEnjoyedIt #That'sAllFromTheScene

This Chinese restaurant is very delicate. They are particular about their ingredients. It's a modern take on Chinese cuisine. They also have a good selection of wines to pair with the food (laughs). However, even though I have been there several times, I feel bad saying this, but I still prefer authentic Chinese food with a strong sense of the original taste. I want to enjoy classic Chinese dishes with Shaoxing wine or Baijiu, eating heartily. So, I probably won't be going back there much. Also, the highly acclaimed fried rice here is served in a long container, but I found that there was too much oil at the bottom and it wasn't very tasty.

This shop, located about a 6-minute walk from Ebisu Station, moved here in October 2020. There are no prominent signs, making it difficult to find on your first visit. The menu includes Caviar Beefun, Sichuan Soy, Kenzaki Squid, Bang Bang Chicken, Preserved Vegetables, Gyoza, Shumai, Drooling Beef, Tottori Hana no Ushi, Rib Liver, Micro Cilantro, Fish Sauce, Ayu Spring Rolls, Broccoli and Chives, Eel and Wasabi Leaves, Shark Fin White Soup, Fried Rice, additional Tantan Noodles, Almond Tofu, Amaretto/Almond. Started with the popular Caviar Beefun seen on social media. The beefun was cold and the caviar was slightly warm. This was followed by familiar dishes like Bang Bang Chicken, Gyoza, and Shumai. Ended with Tantan Noodles. The famous Fried Rice was an additional order, so I decided to try it. A restaurant where you can also enjoy watching the cooking process. I would like to revisit if I have the opportunity.

I love Chinese food too much. It was the best pairing ✨ Thank you for the feast♪ #Ebisu #Chinese cuisine #Caviar noodles #Sichuan soybeans #Bang Bang Chicken #Drooling beef #Fish sauce #Spring rolls #Eel #Lotus leaf #Shark fin #White soup #Tantan noodles #Almond tofu #Egg fried rice

It's been almost a year since the last time I visited my beloved restaurant, Wasa-san. I'm excited! Here is the content of this visit: - Caviar Beefun - Sichuan Soybeans - Bang Bang Chicken - Squeezed Vegetable Dumplings - Drooling Beef - Fish Sauce - Spring Rolls - Eel and Wasabi Leaves - Shark Fin White Soup - Tantan Noodles - Almond Tofu Even though the menu is classic, there are always slight changes that make it interesting. Spicy dishes can completely change the atmosphere. It's very delicious, but there was something that caught my attention, so the score didn't go up. Thank you for the meal. ----------------------------------------- ⚫︎ TABEROG REVIEWER AWARD 2023 GOLD Received the Store Complete Award again this year! ⚫︎ Thank you for reading until the end. Likes and comments are very encouraging. I would be grateful if you could save or follow by clicking. ----------------------------------------- ☆☆☆ I would be happy if you could check the following ☆☆☆ ✔︎ Instagram → Yuco Kaibara (kaibara_youco) ✔︎ Google → Yuco Kaibara ✔︎ Tabelog → Yuco Kaibara Please like and follow. Thank you. ------------------------------------------

**Go here!** If you're looking for a dining experience to remember, this is the place to be! With no sign outside, you push open the door to reveal a fantastic theater-like space. Chef Yamashita's creative cuisine is without a doubt the pinnacle of "Chinese" cuisine. He brings out the full potential of the ingredients and pursues the ultimate deliciousness. You'll be captivated by the overwhelming performance of a number of dishes, each small but plentiful. Spending a blissful moment in this "theater-style" concept space, you'll be impressed by the head chef and staff's united hospitality. **[Featured Menu]** "Chef's Choice Course (30,800 yen)" Enjoy the ultimate dining experience with all your senses fully engaged! Chef Yamashita's special Chef's Choice Course, featuring dishes like Caviar Vermicelli, Sichuan Soybeans, Bang Bang Chicken, Leek Dumplings, Drooling Beef, Fish Sauce, Eel Spring Rolls with Wasabi Leaves, Shark Fin White Broth Soup, Dan Dan Noodles, and Almond Tofu. The standout was the special White Broth Soup! I might have passed out while enjoying the Shark Fin... Also, the simple yet shockingly delicious "Dumplings" and "Fried Rice" were outstanding. From start to finish, it was full of charm, truly a one-of-a-kind full-course meal. Thank you for the feast. **[Drink Menu]** Quench your thirst with a Highball as your first drink, and go for the wine pairing course to complement the dishes perfectly. The selection of wines was superb. The deep flavor of the "Daigetsu Kishu 30 Years" is unforgettable. **[Closing Remarks (Notes, etc.)]** This was my first visit, and it surpassed my high expectations effortlessly. I completely understand why it's so difficult to make a reservation at this place. I'll try using OMAKASE to secure a reservation for a year later or try my luck with any last-minute openings. It's definitely pricey, but it truly was a valuable experience! Now, I'll hold off on one trip and ten drinking sessions to save up for another visit. 😉

This restaurant in China is one of a kind when it comes to wine pairings and service. A paradise for wine lovers. The menu offers upscale Chinese versions of dishes like bang bang chicken, dumplings, and shumai, which are commonly found in local Chinese restaurants. The caviar bee hoon is incredibly delicious, with a hint of caviar fragrance. The Sichuan soybeans and drooling beef are addictively flavorful due to the amazing blend of spices. The wine pairing with the steamed red snapper with fish sauce is exceptional. The shark fin soup is a specialty with detailed explanations on the menu, and it is truly outstanding. It is delicious without needing any explanations! High-end cuisine often focuses on the quality of ingredients and elaborate cooking techniques, but this one is all about the straightforward and mind-blowing flavors! The scallop broth for flavor variation was a great touch! You can choose between the traditional melt-in-your-mouth noodles or the new version with a refreshing soup that keeps the noodles intact. I went with the traditional one, and it was delicious. I also tried the tasty fried rice with green onions for an additional charge, and the almond tofu dessert was served with Pedro Ximenez aged for nearly 100 years... It was a fantastic experience. I look forward to revisiting in a year! Caviar bee hoon, Sichuan soybeans, abalone bang bang chicken, dumplings, highland chicken, Taihu pork, Meishan pork shumai, drooling beef, Ichibo liver, fish sauce, nerve dim sum, red snapper spring rolls, eel and wasabi, shark fin soup, fried rice, dan dan noodles, almond tofu.