Visit April 13, 2023 Location 6 minutes walk from Shibuya Station Reservation available - Invitation - Unknown waiting No reservation for 4 people Price 20500 yen per person Order Omakase course Alishan high mountain tea Assorted appetizers, Century egg tofu, Sea bream and yam with XO sauce, Char siu, Blue cheese, Cold bay clam, Fresh spring rolls, Fire-grilled fresh squid, Drooling chicken, Grilled clams with Chinese medicinal soup, Cherry trout cream stew, Grilled spring vegetable dumplings, Peking duck (additional order), Peking duck (additional order), Peking duck (additional order), Oil-drenched chicken, Fuka-hire from Kesennuma, Scallion stir-fried rice with Jinhua ham, Mapo tofu (additional order), Cold soy milk sesame tantan noodles (additional order), Medicinal chicken curry (additional order), Coconut balls, Almond tofu Notes: Chinese restaurant in Shibuya. 6 minutes walk from Shibuya Station, also about 6 minutes from Kamiyama Station. The restaurant is located on the 2nd floor of Shibuya Delta Tower. The chef is Shun Kamisasa. Mr. Kamisasa worked at the Yakuhen Chinese Essence in Minami-Aoyama for 7 years, and became a chef when the Chinese Sleeper opened on November 1, 2019. Mr. Kamisasa also holds qualifications as a sommelier and international Chinese medicinal cook. No regular holidays, irregular holidays. There are only 10 counter seats and no table or private rooms. Business hours vary daily, serving only dinner starting at the same time. Reservations accepted. Reservations can be made by phone or online through OMAKASE, and private parties are welcome. Cards accepted, electronic money not accepted. There is no dedicated parking lot, but there is a coin parking nearby.

I hadn't been able to go at all due to the COVID-19 pandemic, but I finally went after 2 years! It was still amazing! The food is incredibly delicious. I truly felt that it's all about the skill in cooking. The chicken white soup with shark fin is still superb. The century egg tofu is also seriously delicious! In November, the seasonal dish of cod milt mapo tofu will be available. Awesome, awesome!

This is a Chinese sleeper train course for summer. It includes classic dishes like Peking duck, shark fin, and mapo tofu, but with plenty of summer ingredients. The appetizers include pickled cabbage, scallop and XO sauce, steamed tofu, caviar, seasonal fish and wonton, winter melon and plum soup, octopus with oil and vinegar, Beijing duck, goya and longan soup, lion's head meatball, chili prawns, simmered shark fin. And of course, a chilled Chinese noodle dish is available only in summer. This time, I tried all dishes and everything was excellent!

This was my third visit and I continue to be amazed by how delicious everything is. I was surprised that they knew my preferences and substituted some ingredients with pork instead of chicken, as I am not a fan of chicken. I was running late due to work, and I thought I might have to cancel, but I made it on time and they were still so thoughtful and attentive. They tailored the drinks to my liking and I am grateful. The Madeira wine was too good this time. I'm already looking forward to my next visit next year.

I was invited by a friend and visited this place! It's about a 7-minute walk from Shibuya Station. I had been wondering where it was for a while and it turned out to be here. The restaurant has only a counter with an open kitchen. It operates on a reservation-only basis. We opted for the course menu with wine pairing. The wine pairing was like a free-flow because they would pour more when half was gone, which was great for wine lovers. - Course Menu - ◆ Marigold Blend Tea: A tea with a spice aroma that spreads beautifully. ◆ Appetizers: Peanut Mousse with Soy Milk Soup, Sea Urchin Tofu, Squid with Chammar Sauce, Pork Char Siu with Gorgonzola, Abalone and Kinkey Liver, Golden Eye Snapper with Okra Sauce, Dripping Chicken. The lineup makes for excellent drinking with the wine. They even prepared a specific wine to pair with the char siu. ◆ Ainame and Wonton: Accentuated with plum and doubanjiang. ◆ Oil-Blanched Octopus with Sichuan Sour: This went really well with the wine pairing. ◆ Gold Rush and Corn Soup: To cleanse the palate. (Additional) ◆ Peking Duck: We added this to the menu and enjoyed it with wine. ◆ Lion's Head Meatballs: I had to ask twice what it was called but it's meatballs. ◆ Lobster with Chili Sauce: Luxurious lobster chili! Paired with RUBEN wine, which had a sharp and crisp taste. ◆ Shark Fin: This was delicious! The rich sauce was divine. - Finale - ◆ Tianjin Rice: A sauce made with lobster miso. ◆ Mapo Tofu ◆ Curry: Even though I was full, I could still order mapo tofu and curry. ◆ Almond Jelly with Red Wine and Orange Sauce: ◆ Coconut Dumplings: Overall, I was very satisfied! After finishing the wine pairing, you can also enjoy your favorite drink, which is great (laughs) Suffice it to say, I made sure to book my next reservation. Looking forward to the next visit! Thank you ♩

I had the opportunity to visit Chinatown Inn, a popular restaurant that is difficult to make reservations at. As soon as I entered the restaurant, I was greeted by the fragrant smell of Chinese cuisine, whetting my appetite. The counter-only seats exuded a calm atmosphere that was quite cozy. Since I didn't plan on drinking much that day, I opted not to do the pairing and chose my drinks. The dishes that were brought to me were carefully presented and delicious, perfectly complementing the drinks. Before I knew it, I had enjoyed champagne and three types of red wine. I couldn't resist ordering more dishes like Peking duck, mapo tofu, cold noodles, and chicken curry. I recommend trying the spring rolls and Peking duck. The spring rolls were made with sweetfish and had a crispy exterior while releasing the delicious aroma of sweetfish inside. The Peking duck had a slightly sweet flavor, with the crispy texture and taste of the bird's skin leaving a lingering sensation in the mouth. Despite arriving a bit late due to work, the staff was considerate and provided attentive service with smiles throughout. I will definitely visit again! Thank you for the wonderful meal!

"The Chinese sleeper train here changes its menu every month so that repeat customers don't get bored. The quality of the dishes, well-thought-out drinks, and the sincere personalities of the young chef and sommelier are part of its charm. The course offered consistently at 12,000 yen without any price hikes is a great deal. The dishes are all delicious and cater to various tastes. The standout dishes hold their own while the new menu items add a nice touch. The young chef's rapid evolution is impressive. Looking forward to the autumn menu already!"

"Chuka Shindai" is a Chinese restaurant in Shibuya, listed in the Tabelog Top 100 for 2023. The chef, who trained at Masaz Kitchen and is produced by Toraho, offers a chef's counter Chinese experience. They offer an omakase course with free-flowing drink pairings, incorporating high-quality ingredients and creative twists to deliver a high-end Chinese full course at a great value. The flavors are consistently good, and I visit regularly. You can also order Peking Duck as an additional option.

Had dinner at a regular restaurant today. Started with wine from Kumamoto. The soup today was a corn soup base with chicken. The flavor of the corn really seeped into the soup. Did they really just boil it...? It was interesting how you would let it cool a bit before adding the corn to eat with the soup. Next was the stir-fry dish with eight treasures. Red radish, large mushroom, cauliflower, yellow chives, scallops, lobster, snap peas, and king oyster mushrooms. I expressed my desire to try it and it was truly satisfying. It was a great day once again. The shark fin soup here is definitely something I want to try before I die.

I was finally able to visit China Night Sleeper for the third time, even though it's hard to get a reservation, and I had a truly happy time once again after half a year. In fact, the more I come, the higher the satisfaction level seems to be... This restaurant is run by a young chef (who holds the title of International Medicinal Cuisine Cook and is also a sommelier) and a sommelier, and all the dishes are carefully and thoughtfully prepared, allowing you to enjoy them with wine. Today's MVP was surprisingly the combination of oil dripping chicken with Shaoxing wine. Honestly, oil dripping chicken is not a dish I usually order, but the juicy taste of the chicken, combined with the crispy skin, was truly impressive. I didn't expect the excitement to rise so much towards the end of the course. When I told the chef, he said, "Many customers are surprised by the oil dripping chicken. I aim to provide a proper Chinese cuisine that is not too nouvelle Chinoise, so I am happy." Also, as always, I love the initial appetizer plate (hassun). Century egg tofu and char siu (served with blue cheese) are always familiar, and the others are seasonal items (this time, white shrimp spring rolls, bay scallop simmered, red sea bream in chilled sauce, Japanese flying squid with scallion oil, and Wagyu beef), making it a visually appealing and highly satisfying dish. The alcohol pairing (or rather, free-flow) is also very good. It's not expensive alcohol, but they are carefully chosen to complement the dishes and provide an enjoyable experience. I have often bought alcohol at home based on what was served here. The highlight today was the homemade sansho highball! Both neighboring customers were constantly talking about this drink, so it can be considered a hit for everyone (I got the recipe and plan to make it during the Golden Week, but I wonder if it will be as delicious haha). I look forward to the evolution of this restaurant, where satisfaction increases with each visit. Thank you for the meal!

I wanted to try the Chinese restaurant in Shibuya that has been popular recently. Reservations are quite full now. The restaurant has an open kitchen and only counter seating. I pre-ordered three Beijing ducks per person. I love Beijing duck, so I was happy to be able to order a lot! The duck came with kataifi, which added a nice texture to the dish. Here is what we ordered: Assorted Appetizers, Century Egg Tofu, Red Snapper and Yam with XO Sauce, Char Siu with Blue Cheese, Cold Spring Rolls, Squid with Chicken, Grilled Clams, Creamy Cherry Trout, Grilled Spring Vegetable Dumplings, Beijing Duck (additional order), Oil Drenched Chicken, Sandfish Fin from Kesennuma, Scilica Water, Scallion Fried Rice with Jin Hua Ham, Mapo Tofu (additional order), Chilled Tantan Noodles (additional order), Herbal Chicken Curry (additional order), Coconut Dumplings, and Almond Jelly. The total was around 21,000 yen.

【Features】Located in Kamiyama, a 7-minute walk from Shibuya Station, this Chinese restaurant offers a set course for 13,200 yen. With only 10 counter seats available, there are no tables or private rooms. Opened on November 1, 2019. 【Menu Content】 ・ Chef's special course ♡ Alishan high mountain tea ♡ Assorted appetizers Century egg tofu Red snapper and yam with XO sauce Char siu with blue cheese Cold spring roll with baby clam Fire-grilled common orient clam ♡ Herbal steamed soup ♡ Sakura trout cream stew ♡ Spring vegetable pan-fried dumplings ♡ Peking duck + Peking duck (add-on) + Peking duck (add-on) ♡ Oily chicken ♡ Kesennuma shark fin ♡ Jinhua ham scallion fried rice + Chilled tofu sesame tantan noodles (add-on) ♡ Coconut dumplings ♡ Almond tofu I had been curious about this place from previous conversations and was invited by a friend to visit. The course menu is omakase only, but you can add extra Peking duck or choose from 4 different desserts to finish off your meal. The Peking duck was surprisingly large in portion, and after eating 3 pieces, I was quite full (laughs). The plum sauce served on the side was delicious both on its own and when paired with the duck! I thought plums could be quite strong in flavor, so I wasn't sure how they would match with Peking duck, but it turned out to be a great combination. I wanted to try all 4 dessert options if I had room, but unfortunately, I had to pass this time. I hope to visit again and try all the options. Thank you for the wonderful meal.

We requested the Pairing Course (22,000 yen tax included) at the Chinese restaurant, Chinashindai in Shibuya. The assorted appetizers were beautifully presented with a seasonal touch. The clams were fresh and delicious, while the Peking Duck with plum sauce was a refreshing combination. The stewed shark fin dish was enhanced by a dash of black vinegar for an extra kick. The Sakura shrimp fried rice was so fragrant and flavorful! We also ordered the Mapo Tofu as an extra dish, and it had just the right amount of spiciness. Chinashindai offers a wide variety of alcohol for pairing, and the generous pours make it feel like a free-flowing experience. The overall gentle and well-balanced flavors of the dishes were delightful. #Chinesefood #Chinashindai #PekingDuck #Gourmet #WinePairing #SakuraShrimp #MapoTofu #TokyoGourmet #ShibuyaGourmet #ChinashindaiDinner #omakase #chinesebed #wine #champagne.

✔️ From Essence in Minami Aoyama ✔️ Recommended by the owner of Toramine ✔️ Chef course with qualifications in medicinal cooking and sommelier license for 13,200 yen. The pairing option for 8,800 yen allows for free-flow style where they will keep refilling your glass about halfway. From the dessert course onwards, they line up wines that have not yet been served, allowing you to drink as much as you like. They also offer beer and other drinks. Additionally, they serve their homemade G&T (with lemon) without you needing to order it. The pairing had a decent lineup, so this time we opted for drinks a la carte, but I'll also list the drinks that come with the pairing in parentheses. The food is not overwhelmingly strong in taste, and it's delicious Chinese cuisine that most Japanese people would enjoy. If you don't drink alcohol, adding Peking duck and a dessert will make for a satisfying volume at around 15,000 yen. Still, even if you don't go for the free-flow, this is a fun spot to visit with people who enjoy drinking. Their jasmine tea and silica water service are thoughtful touches. They also gave us tea bags as souvenirs, which seem perfect for drinkers. I visited in early April, and the soonest reservation available was in August. Jasmine tea is gentle on the liver. Their dishes included century egg tofu, scallops marinated in Shaoxing wine, char siu, blue cheese by the shellfish, sweet vinegar-braised squid, green onion sauce, yuzu citrus ponzu, Dengshou chicken (with Drappier Champagne), clams with kujon leeks (with plum wine), medicinal soup with turmeric, bamboo shoots, wood sorrel, cherry salmon, garland chrysanthemum, cream stew (with Jura wine), which was luxurious and made you want steamed buns. The cherry salmon was fluffy. They also had spring vegetable dumplings with vinegared soy sauce and chili oil (with Rosé bubbles). The meat was juicy, the skin thick and substantial. The Peking duck with plum sauce (with Vermouth), which was an additional 1,000 yen, was delicious but might not need to be ordered every time. It is entertaining to watch them carve it tableside, but it might get a bit dull if you don't order it. They also served Awa chicken in youlin sauce (with Shaoxing wine) and Kesenuma shark fin (with Madeira, silica water), a specialty dish that is a classic pairing. The Kesenuma shark fin was undoubtedly suitable. I also ordered it. The silica water can be enjoyed with or without the pairing or a la carte, which is interesting! The firefly squid and sea urchin risotto chahan was more like risotto than fried rice and had a light touch of sea urchin. The mapo tofu and cold tofu with chili sauce were quite numbing, while the sesame sauce cold noodle was not too spicy but had a strong flavor of soy milk. The chili pepper was also added at the table, along with an electric grinder filled with sichuan pepper. These dishes were probably under 1,000 yen each. For dessert, they served Nisshindo red tea almond jelly with orange and white wine sauce and coconut dumplings, which were coconut-covered sticky rice balls. As for drinks, they had Tsingtao Gold, a step up from the regular Tsingtao beer. It had a good balance of flavor and was not too light like the green one. I also ordered Chateau Gaulier mon pere, a red wine glass that paired well with the dumplings and Peking duck. It was 14% alcohol and on the higher side. The blend consisted of Syrah (40%), Carignan (30%), Grenache (20%), and Mourvèdre (10%).

This is a restaurant that I make reservations at regularly based on the seasonal menu. It has become quite popular and difficult to book, even making it to the top 100 restaurants on Tabelog. The menu includes seasonal ingredients like clams, wild boar, and bamboo shoots, as well as popular dishes like Peking duck and shark fin soup. The mapo tofu and tofu sesame noodles are consistently delicious. I always leave satisfied whenever I visit. This is truly a renowned restaurant. I will definitely be back!

Fortunately, I was able to make a reservation relatively close to my last visit, and was able to dine in. The appetizers like century egg tofu and char siu were delicious, with seasonal ingredients being featured throughout the meal. From clams to bamboo shoot herbal soup to vinegar pork made from wild boar, every dish was top-notch. I highly recommend trying the pairing if you drink alcohol, featuring wines, sake, Shaoxing wine, Madeira wine, and more. The staff are attentive and even take requests for late drinks if you still feel like having more. Overall, it's a highly satisfying restaurant.

I have a chef with qualifications in medicinal cuisine \( ˆoˆ )/ serving gentle Chinese dishes with no additives! No disappointments guaranteed! I really like the brown sauce with shark fin. The prices are reasonable, and the free-flow pairing option is a nice bonus (^_-) I visit regularly, about once every 4 months (*´∀｀*)

I had been meaning to visit this restaurant since it opened, but I put off making a reservation thinking it wouldn't be that difficult to get one. However, it became a reservation-only spot in no time. Finally, I got the chance to visit. It's located near Bunkamura in Shibuya, in a multi-tenant building which made it easy to miss at first glance. The interior is compact, with a bar-like atmosphere at the counter. The drinks are paired with the courses. The Champagne was, of course, exquisite. The appetizer platter was outstanding and kept the drinks flowing. The pairing felt like a well-moderated free flow, with top-ups coming promptly. The dishes were all delicious and impressive, showing off experimentation and creativity. You can also add extra dishes to satisfy a big appetite. Towards the end, you can also request your preferred drink, which was fantastic. Both the chef and staff have a great energy, guaranteeing an enjoyable time. It's no wonder why it's become a tough reservation spot. I will definitely visit again.

Shibuya's Chinese restaurant "Chuka Shindai". Ranked as one of the top 100 restaurants on Tabelog for 2023. Chef's counter Chinese cuisine produced by Toraho, a former chef at Masaz Kitchen. They offer an omakase course with free-flowing pairings, incorporating high-quality ingredients and innovative ideas to provide a high-end Chinese full course meal at a great value. All the dishes are delicious, and I visit regularly.