I recently discovered this restaurant. It all started when I searched for the main store after reading an article about its sister store, Hong Kong Hanazono (Kasai). I usually go to a restaurant opened by a chef from Mandarin Hotel, and I am always impressed by the high-quality and unique dishes they serve. I am really looking forward to trying the Oriental Modern Chinese cuisine that Chef Deng offers. When I mentioned it to my friends, they said they wanted to go, so we headed straight to Nishi-Kameari. Luckily, we were able to enter without a reservation. This time, we ordered a la carte. We had the Gallery Emperor's Plate, featuring the famous "drooling chicken" along with a selection of appetizers presented in a palette style. It was amazing to enjoy such a variety of appetizers on one plate. The famous drooling chicken had a rich flavor of black vinegar and juicy chicken. The shiitake mushroom siu mai was chewy and flavorful. The dim sum platter had siu mai with sticky rice, meat siu mai, and crab xiao long bao, all of which were delicious. The eggplant mapo tofu with eggplant was flavorful and not too spicy. The Zhenjiang sweet and sour pork made with domestic pork shoulder loin was surprisingly tender and delicious. The Mandarin shrimp balls with mango mayonnaise and chili sauce were a hit with my friends. The "Gallery" chicken soup noodles with Shanghai-style steamed scallion and salted chicken soba were filling and tasty. The "secret beef" braised beef and rice stewed in Chinese beef stew style was comforting and flavorful. The authentic steamed castella cake was fluffy and moist. This restaurant truly lives up to its reputation for Oriental Modern Chinese cuisine. The fact that you can enjoy this level of cuisine at such reasonable prices makes it a great value. I can't forget Chef Deng's gesture of pride when he says, "We have this," and my friends and I agree that we will definitely visit again. Next time, we will make sure to make a reservation. Thank you for the wonderful meal.

This place doesn't look like a typical restaurant at all, so it's easy to overlook. It seems to have a parking lot, which is convenient, and it's a bit of a walk from the nearest station. The owner chef explained each menu item in a timely manner since the establishment. The appetizers were delicate and delicious, while the shark fin and fish mains had a slightly stronger flavor, making it more of a hotel Chinese cuisine than a regular town Chinese restaurant. Towards the end, I got so caught up in eating that I forgot to take photos. I also missed taking pictures of the main meat dish and the chicken soba for the finale. In terms of cost performance, I think it could be a bit better considering the location.

The shumai was the most delicious. The owner was friendly and the service was great. The sesame balls had a unique taste and were good. The sweet and sour pork was also delicious, so I could eat a lot. It's a shame that it's a little far from the station, but I want to go again.

- Appetizer: drool chicken - Xiao Long Bao and spring rolls, dim sum, dip the drool chicken sauce to eat. The spring rolls were delicious. - Mapo Don: Quite spicy, sweat pours out. It might be the spiciest mapo tofu I've ever had. It's in the pretty spicy category. It might be good for those who like spicy food. - Almond jelly: Smooth with honey drizzled on top, it was like pudding. The restaurant was very clean, the staff were very friendly, and I had a pleasant time there.

I visited a Chinese restaurant in Kameari recommended by a friend, which is run by a chef with a sense of Mandarin cuisine. The parking lot had space for 3 cars, and if full, there is a nearby paid parking lot. We ordered a la carte and had the following dishes: - Gallery Chef Emperor Plate: Assorted appetizers including famous "drooling chicken", lemon jelly, radish, tomato, century egg tofu, duck, siu mai, and pickled mustard greens. The textures were delightful, showcasing the high sense of the chef's Mandarin background. - Three Dim Sum Platter: Pork siu mai, glutinous rice siu mai, and xiaolongbao. The sauce from the drooling chicken appetizer complemented the flavors perfectly. - Mapo Tofu with Eggplant: A flavorful and numbing dish that was simply amazing. - Yin Yang Prawns: Crispy prawns with mango mayonnaise and chili sauce, a unique and delicious combination. - Sweet and Sour Pork: Tender pork shoulder with a rich black vinegar sauce that had a perfect balance of sweetness and acidity. - Gallery Chicken Soup Noodles: Shanghai-style chicken soba with a steamed green onion and salted chicken topping, a comforting and flavorful dish. - Secret Beef Rice: Chinese beef stew-style beef belly rice, elevated flavors and tender beef chunks. - Black Sesame Balls: Black sesame paste-filled sesame balls with a rich and finely textured flavor that was a delightful surprise. - Authentic Steamed Castella: A fluffy and gentle steamed sponge cake that exceeded expectations. The quality of the food was exceptional, reflecting the experience and skill of the chef. I definitely plan to revisit this restaurant in the future. Thank you for the delicious meal!

Chilled laksa: The noodles were firm and the coconut milk soup was just right. It was rich but not too oily, which was great. Beef belly rice bowl: The beef belly was incredibly tender and plentiful! The flavor of star anise was also strong and very delicious, with a satisfying texture. Appetizer trio: Radish soy sauce pickles, lemon kikurage, and drooling chicken. All were refreshing and perfect for hot weather. The staff at the restaurant were very friendly and chatted with us, creating a cozy atmosphere. I would love to go back again.

Around 11:30 on a regular day, I sat at a gallery-style table on the second floor. I ordered the casual lunch set number 4 for 1320 yen, with a value set for 2200 yen. I chose almond jelly for dessert. Soon, the appetizers and soup were served. Soy sauce burdock, the famous drooling chicken, and the popular lemon jelly for women were included. The soup, filled with ingredients, was the best part. Next came the dim sum, with meat dumplings and crab meat xiao long bao. They were delicious in a standard way. Then, the Chinese main dish arrived - beef stew with rice topped with beef belly. It had a hint of star anise and included daikon radish, creating a good balance of flavors between the daikon and beef belly. Finally, almond jelly was served. It had a honey drizzle and a smooth texture, reminiscent of a sweet rice cake. Today, my favorite was this dessert. The friendly owner was energetically moving around the restaurant. About half of the customers seemed to be regulars. Next time, I will try the bubbling mapo tofu.

A Chinese restaurant in Nishi-Kameari, located between Kameari Station and Ayase Station. The restaurant has a casual atmosphere with seating available on the first and second floors. We opted for a la carte dining and ordered the following dishes: - Three-color cold dish platter for one person (¥980): Daikon soy sauce pickles, drooling chicken, lemon jellyfish, and preserved egg cream cheese with tomato. - Braised blue shark fin: tail (50g for ¥4880) and breast (50g for ¥2580). This rare blue shark from Kesennuma is served with a collagen brown sauce made with Jinhua ham. - Steamed Shanghai crab xiaolongbao (3 pieces for ¥880): A luxurious xiaolongbao filled with Shanghai crab meat, perfect for dipping in drooling chicken sauce. - Yin Yang shrimp balls for one person (¥980): A comparison of mango mayonnaise-tossed shrimp and chili sauce shrimp. Both are delicious, with the mango mayonnaise offering a fruity sweetness and the chili sauce providing a spicy kick. - Blanched squid flowers with special soy sauce (¥1480): Matsukasa squid boiled in water and served with a flavorful soy sauce. - Seafood lettuce fried rice (¥1480): A simple but delicious fried rice with plenty of crunchy lettuce and a nice sweetness from the egg. - Almond tofu (¥580): A silky almond tofu dessert with a chewy texture, topped with rich black honey. Overall, we enjoyed a variety of creative Chinese dishes with a Japanese twist. The chef's friendly and detailed explanations, along with excellent service, made for a great dining experience. The restaurant offers authentic Chinese cuisine at a reasonable price in a relaxed setting.

There was a net reservation system, but I couldn't make a reservation the day before. I had a delivery to my brother's house nearby, so on the way back I decided to peek in and see, and they let me in without a reservation. It's a very popular restaurant with 42 seats, so they quickly prepared a seat for me. It seems like it's better to call even at the last minute. It's great that you can have lunch on Sundays just like on weekdays. I wanted to try the ankake yakisoba and the beef stew-style rice with beef belly, so I asked for a value set that includes not a Hong Kong dim sum set, but appetizers, dim sum, and dessert in a course. Soon, cold oolong tea and a wet towel were brought, followed by the appetizer. The beautiful appetizer assortment includes lemon jellyfish with a fluttery texture and refreshing lemon acidity, which is completely different from the jellyfish I usually eat. The saliva chicken has a strong umami flavor rather than spiciness, and it's so delicious that it makes you drool. I'm happy that the delicious sauce of the saliva chicken can also be used for the dim sum. Today's dim sum was Shanghai crab xiaolongbao and shrimp shumai, and I couldn't help but say "wow!" Both have a delicate seafood flavor, and the umami flavor expanded even more with the sauce from the saliva chicken. Today's ankake yakisoba had my favorite shrimp! The crispy fried noodles were coated in sauce, making it a delight to eat. The airy noodles were just the right amount for a course. I learned that you can also change the ankake yakisoba to rice as a chef's choice. The beef stew-style rice with beef belly was filled with tenderly simmered beef belly and daikon, making it a hearty dish. They were considerate enough to provide a separate plate for sharing, so I was able to taste my husband's beef belly rice as well. Even though I'm not a fan of star anise, the slight scent of it in the aftertaste added a Chinese touch, and I could enjoy it even though I don't like star anise. The daikon simmered together was also delicious. After finishing the main course, my stomach was full, but I always have room for dessert. The silky smooth black honey almond tofu and the sweet and sour mango pudding were both delightful sweets that allowed me to savor the lingering flavors. Thank you for the bright and enjoyable hospitality until the final bill. My brother, who loves Chinese food, will visit again next time.

We found a delicious restaurant in the neighborhood, so my brother and I made a reservation for four people at Nishikameari Gallery. We enjoyed a leisurely lunch at the 11:30 session. Today, we were able to order the Hong Kong dim sum set, which we couldn't order last time, as well as the Shanghai-style special steamed scallion salt chicken soba and eggplant spicy mapo tofu rice. The Hong Kong dim sum set included Shanghai crab xiao long bao, shrimp shumai, sticky rice shumai, and fried dim sum, which were all great for snacking with alcohol. The crispy spring rolls, sweet bite-sized char siu buns, chewy har gow, and chive dumplings were all delicious. Since there were four of us today, we shared four different main dishes. The thick noodles in the ankake yakisoba were a hit with my brother, who loves ankake yakisoba. The mapo tofu rice had a fragrant and spicy flavor, with the Sichuan pepper enhancing the umami of the dish. And the chicken soba as the finale! The rich soup was so delicious that it made us close our eyes and fall silent. We savored every bite of this level of chicken soba, which is hard to come by. The rice portion in the Hong Kong dim sum set was smaller than the value set, about the size of a large teacup, which was just right to fill us up. The phone kept ringing with reservation calls throughout the day, but the restaurant was fully booked, so it's safer to make an early reservation on weekends. Thank you for the superb lunch experience.

Lemon jellyfish is delicious, the sauce for the drool bird drool is tasty (bought it on the way back). The dim sum is delicious as it is, and the sauce is also tasty. The ankake yakisoba is excellent. The chicken salt ramen is a new and delicious taste. Good cost performance. Ate too much. Star chef is interesting, will visit again.

For lunch today, I went to a gallery in Nishikameari, about a 15-minute walk from Ayase Station. It was empty due to the rainy weather. I ordered the a la carte lunch set which included appetizers, mains, and dessert. The beef stew was delicious with tender meat, and the other two dishes I tried were also very tasty. I would love to visit this wonderful restaurant again.

I recently made a reservation to visit this popular Chinese restaurant. It's located in a downtown area, quite far from the station, so only people who know about it go there. We ordered the course menu, and it was amazing. The price for the quality of food we received was incredible. The manager (or owner?) was also very active and wonderful. I would love to come back again.

I went to the Chinese restaurant "GALLERY" in the middle point between Ayase Station and Kameari Station. The address is Nishikameari, Katsushika-ku. It took me about 20 minutes to walk from Ayase Station. From the outside, you wouldn't think it's a Chinese restaurant at all. The name of the restaurant is only written in English as "GALLERY". Below the name, it says "ORIENTAL CUISINE", which makes it even more confusing. I managed to recognize it as Gallery, but still had to double-check my surroundings many times (laughs). The very friendly owner? guided me inside. The 1st floor was empty, but I was led to the 2nd floor. The walls have oil paintings displayed here and there, by the artist Jun'ichi Matsui. The restaurant serves representative dishes from Hong Kong and various regions of China, as well as oriental cuisine from all over Asia. The menu is too fancy for me to understand well. I ordered the "Secret Beef Braised Rice" from the "GALLERY Casual Lunch Set". It is described as "Chinese beef stew-style beef belly on rice, served with today's soup". The very kind owner? asked me with a smile if I wanted it as a single item, but I wasn't sure what to do, so I just asked for it as a single item. The Chinese beef stew was unexpectedly served on a plate, not in a bowl. The beef stew was in a small white bowl. The rice was served in the shape of a bowl. The beef had a medicinal taste. The rich medicinal flavor spread in my mouth. The delicious Chinese beef stew had a unique taste. The small bowl was packed full of beef. The beef was so tender that it easily cut with chopsticks. The soup also had a gentle and elegant taste. It seemed like a small portion, but surprisingly, I was full. The volume of beef was substantial!

I visited one of the top 100 Chinese restaurants, "Nishi Kameari Gallery" in Japan. The nearest station is Ayase, about a 15-minute walk away. The restaurant has parking space for 3 cars, which is convenient. I arrived at the restaurant at 11:47 on a weekday without a reservation, so I had to wait for about 10 minutes before being seated. It might be better to make a reservation even for lunch on weekdays. The menu includes profiles of the chefs: Chef Dang Desheng - Former chef at Mandarin Oriental Tokyo's "SENSE", Chef Liao Guoxiong - Formerly at Nagoya Castle Plaza and Nagoya Grand Court, Chef Matsubara Daisuke - Formerly at Tokyo Station Hotel's "Cantonese Yan". I ordered the following dishes: Beef stewed beef belly rice (1,320 yen), Gallery's famous drooling chicken and chef's three kinds of assorted dishes (440 yen), Asahi Super Dry medium bottle (968 yen), Today's dessert mango pudding (385 yen). It's amazing that you can enjoy high-class hotel Chinese cuisine at such prices. I also discovered a great deal of 120-minute all-you-can-drink beer for 1,500 yen. So exciting!

A chef who has worked as the head chef at The Westin Tokyo and Mandarin Oriental Hotel Tokyo has created a new genre of Chinese cuisine. Instead of thinking "I want to eat Chinese food tonight," you will think "I want to eat at Nishikameari Gallery today." That's why the title is "Not Chinese."

It was really great. Chef Deng, who used to be the head chef at luxury hotels like Mandarin Hotel and Westin, is located about 15 minutes from Ayase Station. The area around Ayase is a bit difficult to walk around due to the diagonal roads, but if you chat while walking, you'll get there in no time. I made a reservation for lunch a few days ago through the website. Due to Golden Week, I was surprised to find that Chef Deng was alone on the floor! He was full of energy, saying "Usually there are more people, but everyone took off for Golden Week, so I'm here!" At first, I was a bit confused by Chef Deng's lively character, but in the end, I was moved by it. The menu has a la carte options, but the course is the main choice here. The course is more cost-effective. The shark fin course for 2800 yen includes popular dishes for women like wood ear mushrooms, drooling chicken, and daikon radish appetizers. Each dish is incredibly delicious. Even as an amateur, I was surprised by how tasty the pickled daikon was. The meat shumai that came next was delicious on its own, or dipped in the sauce from the drooling chicken. The smell of the snow crab shumai was amazing. I ordered the shredded shark fin, and for this price, it may have been better to get the whole fin for an additional 1000 yen. I enjoyed the hot sauce poured over the shark fin, savoring the aroma of the sauce and the bouncy texture. It felt like a waste, so I mixed it all with rice and enjoyed all the flavors. Chef Deng said, "We have the freedom to eat as we please! You can eat the rice and shark fin separately, dip them together, or mix them. Enjoy it!" which made me very happy. And finally, the dessert was amazing. I remember from a drama that "The impression of a restaurant is determined by the dessert," and I was able to choose between almond tofu and mango pudding. I chose the mango pudding and eagerly awaited it. The result was a delicious mango pudding that I had never tasted before, and I was moved. Chef Deng said, "Recently, convenience stores have been offering many delicious and wonderful desserts, but we are professionals," which really impressed me. At the table next to me, the other customers who ordered different courses were served dishes with the flavors of Mandarin and Westin hotels, which made me envious. I definitely want to treat myself and go there! By the way, the all-you-can-drink option is only 2000 yen, which is a great deal. Considering the volume and menu content, if you were to eat this at a hotel, it would probably cost three times as much, I think. The taste is great, and Chef Deng exudes confidence, but he is also very humble and full of hospitality. I became addicted to his character. It was a great restaurant experience!

This is a Chinese restaurant in Nishi-Kameari. The chef has a Michelin star and his skills are impressive. The yum cha set includes steamed meat dumplings, grilled pork dumplings, xiao long bao, spring rolls, pyroshki, char siu buns, and leek buns with a delicious dipping sauce. The pickled radish was a surprising delight, with a taste usually found only in high-end hotels. The jellyfish with lemon flavor was also amazingly delicious. The laksa was tasty as well. The desserts had a rich and smooth texture, and were incredibly delicious. All of this for only 2000 yen is unbelievable.

I visited this place that is far from any station. Inside the restaurant, piano music is playing, so I ordered the "Singapore Laksa Noodle" for lunch. It was served in about 5 minutes. The thin noodles are coated in a soup made of coconut milk and spicy flavors.

Located a 15-minute walk from Ayase Station, "Nishikameari Gallery" has been selected as one of the top 100 Chinese restaurants for the first time. The restaurant has parking space for 3 cars. The owner is Chef Deng, who previously served as the head chef at The Westin Tokyo and Mandarin Oriental. The restaurant is decorated with oil paintings by Jun Matsui. I arrived 10 minutes before opening on a Sunday and was able to enter without having to wait. I ordered the Beef Stew Rice with Beef Belly for 1,320 yen, which was served with soup. The dish arrived in about 5 minutes and was a Chinese-style beef stew with chunks of beef belly. The braised beef belly was tender and flavorful, with the star anise adding a nice touch. They also served a delicious almond tofu dessert with black honey and soybean flour at the end of the meal as a complimentary treat. Despite the somewhat inconvenient access from my home, I would like to visit this restaurant again at night.

I went to lunch with my mother without a reservation and we were seated right away, but the restaurant was full afterwards. Next time, I think it would be better to make a reservation beforehand for peace of mind. The Hong Kong dim sum set included appetizers, steamed dim sum, fried dim sum, rice dishes, and dessert, with a variety of dishes served in small portions, which felt luxurious. Everything was delicious, but I particularly liked the lemon jelly appetizer and the steamed dim sum. For the rice dish, I chose the mapo tofu rice, while my mother chose the chicken soba, both of which were appealing. For dessert, my mother had almond jelly and I had mango pudding. We had trouble finding the parking lot, so my mother went to ask the restaurant, and they kindly came outside to guide us.