The popular Chinese restaurant Toshi, which joined the Nagasawa Minoru Group, has become a highly sought-after restaurant with a one-year waiting list. The attention to detail in their dishes is incredible, with a wide range of unique and delicious options. The drinks selection is also top-notch, with a variety of high-quality options available. The prices may be high, but considering the quality of the ingredients and drinks, it is worth it.

The September menu at Hayabusa was excellent today. The dishes included: - Charcoal: Char siu made from premium pork shoulder, rose sake and Contrex, herbs from Sugawara Farm - Straw: Spring rolls with ink squid, yuzu wasabi - Intense and strong heat with hints of thunder and osmanthus - Intangible item: Sauce made from matsutake mushrooms from Yunnan Province, black abalone - White boiled: Blanched fillet, eggplant, sansho pepper Choice of: - Clear soup noodles - Egg fried rice - Peperoncino - Gyudon Dessert: - Almond tofu Nagano Purple - Chocolate terrine

After 9 months, I visited Hayabusa again. The classic hammerhead shark fin soup here is incredibly delicious. What surprised me this time was the steamed black abalone with a sauce made from mashed matsutake mushrooms. The creativity impressed me, and I never expected to enjoy this year's first matsutake in this form. The spring roll of sumiika flavored with steamed straw was another standout dish. The rare texture of the squid core, the aroma and texture of the surface, it was a delightful experience. I also thoroughly enjoyed the four dishes for the finale. The wine pairing was excellent as well. The dishes I had today were: - "Jet Black": Five-ingredient fried mochi stuffed with chicken thigh meat, shrimp, and smoked herring - "Charcoal": Char siu of Iwate's Shirogane pork, charcoal-grilled - "Straw": Spring roll of sumiika, steamed with straw - "Rich": Hammerhead shark fin soup with rice added to the sauce - "High Heat": Stir-fried vegetables of daikon radish, spiral beets, asparagus, okra, and shiitake mushrooms - "Thunderous Silence" and "Osmanthus": Persimmon and osmanthus Chenpi jelly - "Intangible": Steamed black abalone from Shizuoka, with a sauce made from mashed matsutake mushrooms from Yunnan, China - "Blanched White": Boiled female 30-month-old Saga beef, Tochigi eggplant, shredded potatoes - "Choice": Shantang noodles, egg fried rice, peperoncino. Good. - "Bliss": Nagano purple sweet potato and almond tofu fondant chocolate.

I was able to visit the restaurant on short notice because a reservation that had been over a year wait was canceled. Every dish was truly delicious, but the shark fin and abalone were especially amazing. It was raining when I left, so I was pleasantly surprised when they even gave me an umbrella. I made a reservation for next year before heading home. I will definitely be coming back next year!

The deep black coolness of Miyako, intense strong flames, thunderous heat...pasuta. Fragrant eel, Contrex, eel that makes you bounce! Fruit onion, high sugar content, steaming hot -Choice- Hot noodles, cold Chinese noodles, 2023 egg fried rice, curry rice. The most elaborate mouthful of happiness.

This restaurant serves Chinese cuisine using ingredients that are not usually heard of. The next reservation is not available until one year later. The dish with abalone, crab, and jelly on top was my personal favorite. The hammerhead shark was still delicious, and this time it was served with freshly cooked rice or sticky rice after eating, which I don't remember having before. The flavor of the stir-fried vegetables seemed to have increased compared to before. I couldn't forget the Shaoxing wine marinated dish and fondant chocolate I had before, so it was a bit disappointing that they were not available this time (it might be because of the season, though). I ordered the same drink as before, but I was surprised that the price had gone up, haha.

This time was also incredibly delicious. I visited after half a year, and I felt that the restaurant has evolved. Especially, the flavor of the sea cucumber was very refined. The sommelier has also changed, and I think the pairing has evolved to match the price or even exceed it. I look forward to visiting again next time.

After a two-month hiatus, I visited Hayabusa-san, who seems to be showing withdrawal symptoms, to enjoy his Chinese cuisine while trying to control my trembling hands from excitement. The menu includes intense dishes like shark fin soup and simple vegetable stir-fry cooked over high heat. Every two months, a new menu is introduced, keeping the experience fresh and exciting. The variety of courses ensures that there is something for everyone, from the classic dishes to new variations. The meal ends with a choice of noodles or rice dishes that are always satisfying. I am already looking forward to my next visit to Hayabusa-san's Chinese cuisine. Today's menu cost 81,070 yen, while the omakase course was 36,300 yen.

Yoshida Hayano Chef trained at "MANDARIN ORIENTAL TOKYO SENSE" and other places, then participated in the launch of a restaurant in Paris, Champs-Elysées. Reservations are available for OMAKASE for 4 people, with a chef's special course priced at 36,300 yen (tax included) + drinks. Queen of Blue Grand, HANA. Recently, I've been told more and more, "When I look at Shibuchan's Instagram, I get too interested in Hayano." So, I've taken it upon myself to be the unofficial promoter. This evening marks my 6th visit to Hayano. Last time in May was Hayano's birth month, and now in July, it's my birth month. I thought just being able to eat Hayano's dishes would be the best birthday present, but when the birthday plate with so much personality came out, it was more laughter than surprise. Thank you as always. The course for this day [July-August] was as follows: - Shikkoku (Regular): Fried mochi with five ingredients. The balance of sweetness from the skin and saltiness from the ingredients is the best. It's a classic starter that activates the stomach switch. - Ryoten: Cold dish with natural black abalone. Using sauce from Aichi's "Sunny Chocolat," with crab, red vinegar jelly, and chive. I always look forward to Hayano's abalone dishes, and this time was no exception. The chewy abalone with a firm texture left intact, combined with the sauce, including dried mandarin peel, was uniquely delicious, typical of Hayano (a compliment). - From Miyako: Steamed dish with garlic sauce using Sujia fish from Yaeyama Islands. I love Hayano's soy sauce-based dishes as much as his abalone dishes. This time, with three levels of garlic aroma and the addition of dried mandarin peel, the dish had a punchy yet refreshing finish. As the staff predicted, it was just the way I like it. - Koname (Regular): Hayano's favorite shark fin dish. The hammerhead shark this day had thicker fibers than usual. Unexpectedly, truffles appeared. Not just any truffles, but winter truffles from Australia with an intense aroma! Shaved generously over the rich shark fin, the remaining truffles were chopped and mixed with rice! Truffle-infused shark fin rice, a luxurious dish fitting for the end of my 24th year!!! - Kowabi (Regular): Stir-fried vegetables made with salt, pepper, sesame oil, and water-dissolved potato starch. A specialty that showcases the chef's skill in its simplicity. You can taste the natural sweetness of the vegetables directly, and it's so delicious that it's awe-inspiring no matter how many times you eat it. I really love the transition from rich shark fin to simple stir-fried vegetables. - Inrai (Regular): Whole roasted duck from Hong Kong. Plum jam and foie gras terrine. Expressing two types of thunder with the crispy texture of the manju and the popping sensation of Spanish candy. I love these interesting dishes from Hayano. - Doushite mo... Pasta. A Chinese chef who loves pasta. It's usually the last course, but during this summer period, it's incorporated into the course without being the final dish. The Capellini with Aosa seaweed that came out was so delicious that it easily matched Chinese dishes, and I couldn't help but laugh. - Koukou: Eel from Hamamatsu Lake and homemade daikon mochi. The visual impact of the chili peppers is strong, but the spiciness is mild, with a spice aroma that stimulates the appetite. The eel, dehydrated and rehydrated using Hayano's special technique, had a unique crunchy texture I've never experienced before, and everyone was amazed... (laughs) Especially the daikon mochi that wasn't explained was so delicious that I want them to make it again! - Hamburger! Although it's a Chinese restaurant, tonight's main dish is a hamburger that everyone loves. However, Hayano's hamburger is a unique meat dish made by steaming and roasting wagyu sirloin and Hong Kong's homemade dried meat, then flambéing it. With a sauce of drool, it had a Chinese touch, while the tenderness and umami of the meat were too delicious. Next time, I want to eat omurice.

Hawk-san, who visits regularly, is a restaurant where the menu changes every two months and the classic hammerhead shark fin soup is so delicious that I want to visit regularly. The July-August menu includes: Black Abalone, Hairy Crab, Sweet Chocolate (Corn) from Miyako Sujia, Garlic, Rich Hammerhead Shark with Truffle, High Heat Vegetable Stir-Fry, Yin Lei Duck Meat, Pasta, Cold Capellini, Eel from Kaori Hamanako, Daikon Mochi, Hamburg Steak using Sendai Beef Sirloin, Udon Noodles, Egg Fried Rice, Cold Chinese Noodles 2023, Curry Rice, Almond Tofu with Peach Sauce, Chocolate.

◾️Hayabusa◾️Visit date... June 2023 About half a year since I last visited Hayabusa, this time for lunch at Sushi Ao. I was quite worried about how hungry I was, but the food was so delicious that it wasn't a problem at all. The dishes at Hayabusa were paired perfectly, and the shark fin soup was just amazing. I want to eat it for the rest of my life. Thank you for the feast in February. #Hayabusa #Nouvelle Chinese #Innovative Fusion #HayabusaToshi #Tabelog #TabelogHighRating #TabelogTop100 #TabelogRatingOver4 #Nagagawa Minoru #Nagagawa Minoru Group #Cantonese Cuisine #Chinese Cuisine #Roppongi #Roppongi Gourmet #Dinner #Difficult to Reserve Restaurant #Extremely Difficult to Reserve Restaurant #Gourmet #Want to Connect with Gourmet Lovers #Gourmet Instagram #Gourmet Girls

I would be happy to revisit within a month. The shark fin soup is rich and very impressive, it's addictive! The other dishes are also delicious with clear flavors that I love. The large wok used for cooking gives a powerful cooking method and the counter seating where you can watch it being prepared is the best! I will definitely go back again.

I will give it a 5 for the first time. I was so impressed. Chinese cuisine with French craftsmanship and thinking can be felt throughout. It's not just new and exciting, I was truly overwhelmed by the taste. Honestly, since it's related to Mr. Hasegawa, I thought it would be delicious but wouldn't be that impressive. Especially the shark fin. This is a national treasure level. It's so delicious. I can feel the chef's level of dedication in his stories.

I visited this extremely popular restaurant after a friend graciously gave me their reservation slot. The reservations are fully booked up to a year in advance! The open kitchen and simultaneous start system were really interesting, allowing me to see the cooking process. The standout dish for me was the "intense" hammerhead shark fin dish, which was absolutely delicious. The texture was great with thick fibers, and the rich soup was amazing. Adding mochi rice later on was a heavenly experience. I also enjoyed the peony shrimp marinated in Shaoxing wine. The menu leans towards innovative creations, and while I didn't quite appreciate the popping sensation of the original falcon pastry with foie gras, I did enjoy trying all four dessert options at the end. The pairing with Krug and Chateau d'Yquem wines was truly luxurious. Overall, it was a fun dining experience, but the high prices make it a place I probably wouldn't visit on my own dime. If I can expense it through work, I would love to go back again. Laugh.

Thank you very much for always reading ✨ If you like it, please try bookmarking it with the "Save Shop" button. An award-winning restaurant near Tokyo Roppongi Midtown. Winner of the Tabelog Award 2023 Bronze, selected as one of the top 100 Chinese restaurants in Tokyo in 2023 ✨ I went with a friend to this popular restaurant with a waiting list of over a year. When you enter the restaurant, it is dimly lit with only 8 counter seats. Each seat is illuminated by a spotlight, making it very beautiful ✨ With a simultaneous start, the unique sound of a gas stove in Chinese cuisine makes expectations rise ✨ When the dishes are plated, the plating kitchen lights up, and Chef Hayanori Yoshida's explanations of the ingredients and dishes are wonderful, making it a delightful culinary experience ✨ I was impressed by the innovative Chinese world that goes beyond the framework of Chinese cuisine ✨ The explanations were so wonderful that I couldn't keep up with my notes, but I hope it can be a reference for gourmet enthusiasts. The dishes we had were as follows: - Fried five-spice mochi - Hokkaido extra-large peony shrimp marinated in Shaoxing wine finger bowl - Miyazaki local chicken 89-day young chicken female with Hokkaido Sugawara Farm herb salad chicken - Hammerhead shark, shark fin, foie gras, black vinegar - Stir-fried vegetables - Roasted duck with foie gras - Bitter melon compote, spicy mulberry granita, pink pepper - Two kinds of fat: Tokyo beltfish, Aichi duck prosciutto, low-smoked 18°C, 5°C, 10-day-aged frit - Kyoto Manpukuji pepper stuffed with wagyu beef, dried meat, natural black abalone, steamed with fresh kelp for 12 hours without seasoning - Upper soup noodles - Leek liver - Dessert: Miyazaki mango droplets, almond cream, nautilus shell spoon - Dessert: Large chocolate bar warmed with a burner, cream brulee on top - 2 glasses of draft beer, Shaoxing wine on the rocks, 2 glasses of Yamazaki 12-year-old highball The total for two people was 109,384 yen, so 54,692 yen per person _/_/_/_/_/_/_/_/_/_/ Thank you very much for reading until the end ✨ If you leave a comment, I will reply ✨ I hope this can be a helpful reference for your gourmet information. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

It was my first visit! The menu was exciting and made me feel nervous in a good way. From the counter where you can see the kitchen, the dishes cooked in a Chinese wok were very impressive! The chef explained each dish one by one, which was very nice. I will visit again this month. ✩.*˚

Here is the translated review: "Despite not being open for long, this restaurant "Hayabusa" quickly became a reservation-only spot. I made a reservation for Omakase almost half a year ago, and could only get a slot for 9:00 PM, so I went there feeling a bit sleepy. The dinner ended well past 11:30 PM, but the food was truly amazing, confirming its popularity. Chef Yoshida, who appears quite young, has a sincere approach to cooking, a dedication to quality ingredients, and a desire to deliver something special to everyone. The menu was a surprise each time, but the dishes were all delicious. The first course, called "Jet Black," had a surprising taste within its dark appearance. The second course, "Layers of Aroma," featured a huge peony shrimp marinated in Shaoxing wine. The third course was Miyazaki Jidori chicken cooked at an early stage from their own farm. The fourth course, "Intense," was shark fin from a Schmokuzame with a delicious soup and rice. The fifth course was a vegetable stir-fry, which the chef considers the most challenging dish. The sixth course was an original dessert called "Inrei." The seventh course was a palate cleanser with pink pepper. The eighth course, "Gradation of Umami," featured a delicious combination of saury and duck. The ninth course, "Alternating," had abalone and stuffed bell peppers alternately. The finale had four options to choose from, and all were exceptionally delicious. The two dessert options were almond tofu with mango sauce and chocolate terrine. Overall, it was a fantastic course and I was very satisfied. The next reservation is already made for a year later, looking forward to it!"

After waiting for a year and a half due to COVID and rescheduling, I finally got to visit. I sat at the counter looking forward to enjoying Cantonese-based Nouvelle Chinoise cuisine. As I sipped on my draft beer, I was served a black ball in a wooden box. When I cracked open the mochi-like ball, it revealed a rich soup overflowing with sea urchin, bamboo shoots, chicken, and a burst of flavors. A strong start with a powerful appetizer. Next up, huge peony shrimp marinated in Shaoxing wine and baijiu. The shrimp had a firm texture and was bursting with umami, even sucking out the miso. So delicious! The meal continued with Miyazaki Jitokko chicken, a hammerhead shark fin with foie gras sauce, a stir-fry of five vegetables, and a duck meat and jelly wine-filled pastry. The wine was a Kongsgaard bottle, and the dessert was a loquat sorbet with pink peppercorn. The duck breast was sandwiched between swordfish, and there was a meat-stuffed bell pepper and tender steamed abalone. After trying all the main dishes, there were four choices for the finale. I couldn't decide, so I tried a bit of everything: simple egg and scallion stir-fried noodles, cold tomato cream pasta, liver and vanilla stir-fry with rice, and homemade XO sauce. For dessert, there was mango sauce over almond tofu and jasmine tea. It was enjoyable watching the chef prepare the dishes from across the counter. However, the alcohol costs can add up quickly if you drink too much. It would be nice if it were a bit more affordable to drink. I'll have to wait another year for my next visit. Popular restaurants can be quite a challenge to get into!

Today's dinner at Roppongi was the ninth visit in three months, and once again I found myself captivated by the innovative world created by Chef Hayabusa. The collagen soup with its dangerously addictive thick and rich texture and intense umami flavor is a dish that once you try, it's extremely difficult to escape from the mesmerizing world it pulls you into. The special dish of stir-fried vegetables cooked over high heat showcases the chef's skill in bringing out the unique characteristics of each ingredient to the fullest. The meal ends with the enjoyment of char siu, leaving a constant sense of satisfaction in this enchanting world. As I finished eating, I realized I had already become a heavy user, eagerly anticipating my next visit. The menu for today was priced at 68,365 yen and included various dishes such as black tempura with Hokkaido sea urchin, giant tiger prawn marinated in Shaoxing wine, Miyazaki chicken with peanut oil sauce, hammerhead shark fin in collagen sauce, and more. The meal concluded with a selection of dishes like abalone and stuffed bell peppers, soup noodles, egg fried rice, and a dessert of almond tofu with mango sauce and homemade caramel.