By using distinctive sauces and seasonings, the dishes stand out and offer a new discovery. I have been to a similar restaurant in Minami-San in Yotsuya Sanchome before, but I felt much more satisfied here despite the similarities in style. Perhaps it was because the reservation for Minami-San was for an omakase course, or maybe it was due to the lack of cleanliness in the restaurant and the dusty fan I sat in front of. This place is easier to grasp its distinctive refinement. The alcohol selection is not extensive, but offering all bottles at a uniform price simplifies payment and service, which is impressive. While tea would go well with the food, I was drawn to Shaoxing wine. It was fully booked on the day I visited, so I'm not sure how easy it is to make a reservation, but booking in advance and casually dropping by seems like a great idea. Note that although the website mentions a drink service, using it will result in cash payment, so that's something to be aware of.

I have always wanted to go to this Chinese restaurant. It is a hidden gem located a bit away from the station. The dishes are lighter than typical Chinese cuisine, with a nice kick of spices that go well with alcohol. They only offer course meals, but the price for the amount of food was very satisfying. They have a variety of Shaoxing wines that pair well with the dishes. I would love to go back again!

Great value for money and all the dishes were truly delicious!! This place is now one of my favorites. They offer a variety of wines and Shaoxing wine at a fixed price per bottle. It is recommended to go with a group of 2 to 6 people. Thank you for the wonderful meal!

First visit. About 10 dishes in the course menu. Vegetables like ancient lotus root that I'm not familiar with frequently appear. All of them were delicious with a strong spice. The second dish was a stir-fry of hollow heart vegetables, and at the end, a pudding was served, but it's a shame I forgot to take a photo. I want to visit again.

I visited the restaurant for the second time upon the request of my junior. Her older sister used to love this place when she lived nearby. We opted for the chef's choice course, as usual. We enjoyed Lotus Flower's unique dishes that you can't find elsewhere, even though it's a Chinese restaurant.

Visiting "Renshan" in Shirokanetakanawa for the first time, a popular restaurant known for serving rare Chinese countryside dishes. It was difficult to get a reservation due to its popularity, but I managed to sneak in on a cancellation. The menu and flavors were different from the Chinese dishes I have tried before, and all the dishes were delicious. Once seated, the menu in the final photo comes out in order without needing to place an order, following an omakase course style. Just eating, drinking, and even adding dessert, the total bill was under 10,000 yen. It's no wonder this place is so popular. I'm happy to have been recommended such a great restaurant. #ShirokanetakanawaGourmet #ChineseCuisine #ChineseCountrysideDishes #Renshan #DeliciousRestaurant #PopularSpot #HiddenGem #FoodiesUnite #FoodieAdventures

Visited the restaurant with 4 work colleagues. While the Shaoxing wine was good, the wine recommended was also excellent. They only offer wine by the bottle, all priced at ¥2,800, which we found to be very reasonable. We tried 3 different types of wine, all of which were very good. The lemon sour was unique with a crisp lemon flavor that wasn't too sweet. The dishes were creative and absolutely delicious.

I visited a popular creative Chinese restaurant near Kitasato University in Platinum 4th Avenue on a weeknight. They only offer an omakase course menu. On this day, the menu included: - Cold-served Manbo intestines with a mysterious sauce - Young corn with skin, drizzled with chili soy sauce - Thinly sliced tofu with sprout radish in soy sauce flavor - Four-leaf cucumbers mixed with dried shrimp and garlic - Stir-fried water spinach with Taiwanese flatfish (which tasted similar to flounder) - Sprouted soybeans with pickled vegetables and minced meat stir-fry - Night-blooming flower silkworm omelette - Stir-fried shrimp, eggplant, string beans, Taiwanese basil, and shallot sauce - Beef, asparagus, and Maoko mushrooms cooked in homemade pickled mustard greens for spiciness - Single-hooked bonito marinated in aged liquor with summer chrysanthemum Each dish had the chef's unique touch in the ingredients and seasoning. The chef's Aomori background reflected in the use of Aomori ingredients. The restaurant had a simple interior with a spacious setting and a laid-back atmosphere. It was a place where you could enjoy flavorful and delicious dishes while exchanging compliments. I would love to try all the dishes on their changing monthly menu. Thank you for the feast.

Simple ingredients with gentle seasoning. Unlike typical Chinese restaurants, they use seasonal ingredients and emphasize the natural flavors of the ingredients. Their course meals are vegetable-focused and healthy. They also offer unique ingredients like sunfish intestines, adding an interesting touch. For dessert, you can choose between fried rice and tantan noodles, but it's recommended to order both in half sizes! If you're in the mood for some gentle Chinese cuisine, definitely give it a try! Recommended Menu Item: Karasumi (Bottarga) Fried Rice

The uniqueness of the ingredients and the authentic spiciness in the seasoning are impressive, yet the ingredients are just ordinary. The crow egg fried rice and tantan noodles that came as a finale were both excellent, and you can enjoy both for only an additional 500 yen.

It's a great place for people who enjoy drinking! Various dishes are served in small portions, and the self-service system for alcohol means no waiting. The unfamiliar Chinese cuisine was satisfying in taste. Definitely a good cost-performance ratio, will visit again for sure.

Located in a calm area in Shirokan, we made a reservation in advance to visit this popular Chinese restaurant, "Napoleon Fish," led by Chef Koyauchi Koya, who was a key figure in Azabu-Juban. Here in Shirokan, he serves rustic dishes from various regions of China that are passed down through generations, focusing on fermented foods. The menu includes ingredients and seasonings rarely heard of in Japan, prepared and served in a hearty manner. The only option for dining is a course menu priced at 5,900 yen. Alcohol is BYOB, with bottles available for purchase at a reasonable price, such as wine for 2,900 yen. Each dish was completely different from traditional Chinese cuisine, with a unique and delicate taste despite its bold preparation. The dishes were visually simple but full of depth in flavor, providing a high level of surprise and satisfaction. We learned about unfamiliar regions of China and were impressed by the wonderful dishes served. We will definitely return to this fantastic restaurant.

On a Monday night about two weeks ago, I made a phone reservation and visited a seat at the counter, just like before. The course today consisted of about 10 dishes, all of which were delicious and served at the right timing, so there was hardly any waiting for the food. Finally, I enjoyed fried rice to finish the course. It was great that I could talk to the chef since I was at the counter. It was interesting that the alcohol was self-service. I started with a Qingdao Premium Dragon Highball and had Baijiu Poter. Thank you for the delicious meal!

The menu seems geared towards those who drink alcohol. Non-drinkers might feel the dishes are slow to arrive and the portion sizes may seem small at first. However, the meal ends with a hearty noodle dish that leaves you feeling full. The dessert was a jelly-like warabi mochi, which might have been unnecessary if it wasn't part of the course.

The nighttime course seemed to only have one type, so I went with that. It was reasonably priced, but some dishes had small portions, more like a half course. I wish some dishes had 1.5 times the amount: - Stir-fried water spinach with pineapple and XO sauce - Steamed chicken with fermented winter melon and shallot sauce - Mapo tofu with spicy bean paste, with 1.5 times the amount - Stir-fried sprouted soybeans and shiitake mushrooms with minced meat, one per person - Stir-fried chives and enoki mushrooms with dried fish and black bean sauce, one per person - For the fried rice and noodles at the end, I'd like 1.5 times the amount. Each dish had its own unique flavor and was delicious. I wouldn't mind paying more for a more substantial portion.

The spices were used skillfully and all dishes were delicious. The wine and Shaoxing wine bottles were all offered at the same price, allowing us to enjoy choosing a bottle that seemed good. The vegetables were tasty and overall it was a delicious meal. Thank you for the meal.

I visited this Chinese restaurant in Shirokane, recommended by my favorite chef. It's a bit far from Meguro, about a 30-minute walk, so taking a taxi from Shirokane Takanawa Station is recommended for those coming by JR. Reservations are required at least a month in advance, and the course menu is priced at a surprising 7500 yen, including tax. The menu included smoked saury with Pu'er tea, broccoli with Taiwanese shallot sauce, tofu with vegetables in scallion oil, and more. The dishes were well-presented and the flavors unique. The highlight was the fried soybean curd, a dish that stood out for its rich and deep flavor. The spring rolls with ancient lotus root and shrimp were also delicious. The meal ended with a choice of crab rice or tantan noodles, both of which were flavorful and satisfying. The total cost for two people was 17,000 yen. Overall, it was an authentic and satisfying dining experience that showcased the true flavors of Chinese cuisine.

This is a Chinese restaurant in Shirogane, and it is famous. Access by bus is recommended. You can take a Toei bus between Tamachi and Shibuya. I was expecting the dishes to have a bit of a challenging taste, but that was not the case. Everything was easy to eat, and the sauce? Dipping sauce? was exceptionally delicious. It felt like a mahjong tile. There is no overpowering continental taste, so you can eat it quickly. The sauces were great. It was delicious! I forgot to take a photo of one dish. The one with shirako!

A restaurant serving traditional cuisine of Chinese ethnic minorities. The chef personally visited small eateries in remote areas and recreated the dishes he was impressed with in Japan. The atmosphere is enhanced by a logo lit up on a white wall, but the takeout sign is not prominently displayed (lol). The menu consists of only one course priced at 6,500 yen, so the menu listing is omitted. They use Edo vegetables like Chiba's "Oomasari", "Kodai Hasu", and "Shitorana" in unfamiliar cooking methods. The dishes feature fermented chili stir-fry, fermented bean curd simmering, and a mysterious flavor sauce that is difficult to imagine just by reading the words. Each dish highlights spices over ingredients that impart a fermented spiciness and acidity. The Pu'er tea smoked mackerel served first was a light shock, with a deep smoky aroma different from typical smoked mackerel. The stir-fried sprouted soybeans and mung bean lesson meat also had a mysterious seasoning, with a unique and delicious use of spiciness and aroma that made you want to confirm the taste repeatedly. Drinks are selected by customers from the refrigerator. The unfamiliar Shaoxing wine was delicious, and I ended up drinking too much, so my memory is hazy in the latter half, but the Blackthroat Seaperch Fragrant Steaming left a lingering deliciousness and aroma that made me want to come back for more. The meal ended with Karasumi fried rice and soup-less tantan noodles... I think. This hidden location might be hard to find if it weren't for this restaurant, but it was a shocking dining experience. It was worth coming all the way here. Thank you to everyone who joined me. I heard that the owner chef is from the Napoleon fish family, but also visited the moon, which somehow explains the intriguing and mesmerizing dishes.

On a weekend night, I felt like trying a unique Chinese cuisine, so I made a same-day reservation and visited the restaurant. I recently realized that the Chinese cuisine we know in Japan is just a small part of it. There are plenty of unknown regional dishes in China. I was hoping to get a glimpse of such Chinese regional cuisine. The restaurant was located in the upscale residential area of Shirogane. Despite that, the course was quite reasonable at 7500 yen. As I entered, the restaurant was not full, but as I started eating, customers kept coming in and before I knew it, it was packed. The 7500 yen course included: 1. Appetizer (mackerel smoked with Puer tea, pickled lotus root with spices, tofu and vegetable salad with scallion oil, broccoli with mysterious sauce) 2. Stir-fried greens with fermented chili peppers 3. Stir-fried sprouted soybeans and pickled vegetables with minced meat 4. Ancient lotus root and shrimp spring roll with kaffir lime 5. Turnip and dried scallop stew with fermented tofu, served with burnt chili peppers 6. Squid and pickled ginger with a spicy black vinegar flavor 7. Steamed chicken mince with fermented winter melon and tea tree mushrooms 8. Black fried rice 9. Tantan noodles without soup 10. Iced fen noodles At first glance, it seemed like ordinary Chinese cuisine, but it was a course meal with fermentation and slightly exotic ingredients. The seasoning was delicious, and it was quite affordable for this area. However, it was hard to tell what the main dish was. There was little meat or fish, so while it's healthy, it felt slightly lacking. It would be nice to see more unusual dishes or ingredients. But considering the price, I think they are doing their best and I want to support them. Hmm, what do you think? I thought maybe they should raise the price a bit and use more unusual ingredients to enhance the luxury.

I received an invitation to dine at this restaurant located a short walk from Shirokanetakanawa. It is known for serving lesser-known regional Chinese dishes, rather than the popular mainstream Chinese dishes like the big 4. The interior of the restaurant has a snackbar-like atmosphere, and they offer self-service for drinks such as bottled wine and Shaoxing wine. They do not invest much in the decor, making the overall experience quite affordable. Today, I enjoyed a variety of dishes, including an appetizer assortment, okra oil-drizzled chicken, Sichuan cucumber with dried shrimp and garlic, finely sliced tofu in a fragrant sauce, stir-fried burnt bell peppers in a unique sauce, stir-fried water spinach with fermented chili, sauteed sprouted soybeans with minced meat, shrimp and corn spring rolls with Taiwanese basil, Night Blooming Jasmine omelette, stir-fried stingray fins with lots of chili peppers, stir-fried eggplant and pork, all with complex and rich flavors. The seasoning is generally on the strong side, making it a perfect match for drinking. The menu also includes rice dishes and desserts. Each dish was complex and challenging in taste, with a variety of ingredients and probably homemade condiments. Overall, it was an enjoyable experience trying out unique dishes that I don't usually have the chance to eat.