Thank you for viewing. I revisited "Furuta," a restaurant that is one of the top 100 in the Tabelog Award 2022 Silver category. This time, I went with a group of 4 people. The popular restaurant is so busy that the next reservation is 6 or 7 years away, which is incredible! We started with the "Scallops and Sea Urchin Deep-Fried Dumplings," which had a delicious mix of scallops and sea urchin. The colorful "Assorted Cold Dishes" followed, along with the crispy "Deep-Fried Fugu from the Bungo Channel." The ingredients were top-notch and the flavors were truly outstanding. It was a very enjoyable experience. Here is what we had that day: - Scallops and Sea Urchin Deep-Fried Dumplings - Assorted Cold Dishes - Blue Mountain Pepper-flavored Tokobushi Soaked in Shaoxing Wine, Octopus in Oolong Tea, Horse Mackerel in Shaoxing Wine, Hida Beef Tongue in Aromatic Sauce, Turnip in Sichuan Pepper-flavored Sweet Vinegar, Fruit Tomato, Puffer Fish Liver and Milk Chicken with Sesame Sauce - Deep-Fried Fugu from the Bungo Channel - Shark Fin Dumplings, Shinshu Matsutake Mushrooms, Clear Soup - Beluga Caviar Cold Vermicelli - Dry-braised Thirty-One-Head Abalone with Bamboo Shoots and Kai Lan - Matsuba Crab Spring Rolls - Hammerhead Shark Fin Steak - Duck Confit with Autumn Truffle, Truffle Oil Mashed Potatoes - Pickled Mustard Greens, Egg, and Hairy Crab Fried Rice - Yellow Chive Stir-Fried Yakisoba - Dan Dan Noodles without Soup - Mapo Tofu - Lychee Black Tea - Bird's Nest Almond Tofu - Frozen Peak Oolong Tea Sherbet with Tea Leaf Candy, Sweet Persimmon, La France Pear

I was very lucky to be invited by a friend to the highly sought-after Chinese restaurant, Mr. Furu. It seems they have just started taking reservations. The dishes served included: fried dumplings with scallops and sea urchin, red shrimp with couscous, rock oysters with Kaga daikon in Sichuan style, Buddha Jumps Over the Wall soup with swallow's nest, Beluga caviar with cold rice flour, stewed dried abalone, spring rolls with Ayu fish and corn, Yoshikiri shark fin with gold foil in clear soup, Magret de Canard duck in Beijing duck style, dessert, and more. The chef's unique way of carefully preparing these luxurious ingredients into Chinese dishes was truly exceptional. Each dish was incredibly delicious and unforgettable. Eating here is like experiencing pure happiness.

Scallop and sea urchin fried dumplings, cold dish platter, stir-fried seafood, matsutake mushroom soup, Beluga caviar vermicelli, steamed abalone with liver sauce, hairy crab spring rolls, corn spring rolls, shark fin steak, summer deer steak. The meal serves 10 people with a large and delicious portion. Almond jelly, Shine Muscat, moonlight plum.

I was able to miraculously visit a restaurant that is said to have a 5-year waiting list. I had never been there before and never had plans to go. I had been receiving notifications of available seats through Pocket Concierge for years. One day, when I was planning to go to Tokyo, I saw a cancellation notice for the restaurant on my computer. Since it was a date that did not incur a cancellation fee, I changed my plans and decided to go to the restaurant. When I arrived, Mr. Furuta welcomed me. The restaurant had only 8 counter seats. I enjoyed dishes such as fried dumplings with scallops and sea urchin, live spot prawn with couscous, and Beluga caviar with cold rice flour-dried abalone. The flavors were all expertly done. The caviar made from rice flour was especially delicious. I have had caviar from Mr. Nagao in Gifu before, but the one here was definitely superior. We were also able to compare different types of caviar. The selection of noodles and rice dishes at the end was great - you can try a little of each kind. The chef worked efficiently, preparing various dishes one after another. It was a memorable experience, despite the high price. I left with a full stomach and would definitely go back if I have the chance.

Today's dinner was at Mr. Furuta's restaurant. When making a reservation, I requested 200,000 yen (excluding tax and service charge) and visited. The dishes that came out are as follows: - Deep-fried dumplings with scallops and sea urchin: A superb dish that is unbelievably delicious from the start. The rich sweetness of the sea urchin and the umami of the scallops are the best. - Ise lobster with couscous: The couscous was not included, but pasta was cut to create a couscous-like texture. The richness of the Ise lobster melts into the broth and is very flavorful. It was a bit disappointing that the shells of the lobster were not completely removed, leaving a sandy texture at times. - Hairy crab and summer matsutake mushrooms: This dish includes not only the flesh of the hairy crab but also the roe and the mantle of the crab, which are rare ingredients. The aroma of the matsutake mushrooms is excellent. - Special vinegar-infused Kinugasa mushroom with dried swallow's nest soup: The soup is made with a variety of high-quality ingredients, centered around dried foods. It has a gentle umami and a slightly Chinese-style mild flavor that is comforting. - Beluga caviar from Iran with chilled rice flour Scarlett caviar (10,000 yen) and Italian Beluga caviar (30,000 yen): We added this option to compare and taste the caviar. Each caviar has a different size, saltiness, and flavor, which is evident when compared. All the caviar was very delicious. - Stewed dried abalone: A giant, top-quality dried abalone. It is eaten with a knife and fork. The abalone was very thick and difficult to cut with a table knife, so it would have been better if it had been pre-sliced. - Crab spring roll: I chose the crab option. It is a spring roll with a filling that tastes like crab béchamel sauce, but there was hardly any crab meat in it. - Special hammerhead shark with gold bile in clear soup: The clear soup is carefully prepared and full of flavor. - Bear meat hot pot with spicy sesame sauce or sliced truffles: The bear meat was a first for me and was surprisingly delicious without any gamey taste. - Rice dishes: I chose stir-fried noodles with yellow chives, fried rice with pickled mustard greens, eggs, and roasted pork, and shark fin noodles. All the rice dishes had a gentle saltiness and seasoning that made them easy to finish. - Almond tofu with bird's nest - Oolong tea sherbet with mango and Shine Muscat Overall, the Chinese cuisine at this restaurant was delicious, with a base of clear soup that made the dishes enjoyable. I watched the efficient preparation of various orders and enjoyed trying high-end ingredients that I had never tasted before. Thank you for the feast.

The next reservation is in 2030! 7 years from now!! I savored every bite knowing that! The first dish of scallops and sea urchin butter melted hot and grabbed my heart! The abalone was chosen now because it's the season, so I didn't choose the dried one! The spring rolls featured seasonal sweetfish! This might be the best dish of the day! The additional fried rice with cilantro and anchovies was amazing!!!

-Fried dumplings with scallops and sea urchin -Assorted cold dishes -Sichuan-style seafood -Fish lip soup -Cold rice flour with Beluga caviar -Steamed abalone with liver sauce -Spring rolls (hair crab, sweetfish) -Yoshikiri shark fin steak -Matsusaka beef fillet in Peking duck style -Tianjin rice -Stir-fried yellow chives noodles -Fried rice -Almond tofu with bird's nest and fruits -Oolong tea sorbet with candied fruits This was my fourth visit to Furuta. I was grateful to be invited back after a month, as reservations at Furuta are fully booked until the end of 2029. The same 50,000 yen course was ordered as last time, and the experience was similar, so I won't go into detail. However, it's worth noting that reservations have now been closed due to high demand, making it impossible to book a table. Chef Furuta will also be turning 72 in 2029 and plans to return to his hometown of Gifu. While it's uncertain if we'll have the opportunity to enjoy Chef Furuta's dishes again, I hope to visit again if given the chance. Thank you for the delicious meal.

Pocket concierge has been registering at Furuta's for a few years now. Occasionally, cancel slots become available, but since Pocket Concierge logs out quickly, I usually ignore them. However, on this particular day, I happened to check my email and saw a message about a sudden opening that evening (which happened to be free for me). I quickly logged into Pocket Concierge, entered the number of people, preferred time, and so on, and thought to myself, "Did I actually get a reservation?" Later, a confirmation email arrived, and I was thrilled to see that I had indeed secured a reservation. Excited, I went with my wife to finally visit Furuta's. Located in a slightly quiet area away from the bustling Ginza district, Furuta's stands alone in a small office building. The interior of the restaurant consists of a single row of nine counter seats. The kitchen also features a single row of stoves and woks lined up. The owner, Furuta, has a sleek appearance. The service is handled by his wife and three other middle-aged women, creating a very cozy atmosphere. The food was delicious, with a simple seasoning that brought out the flavor of the ingredients to the fullest. The use of high-end ingredients like Beluga caviar, shark fin from the smoky shark, bird's nest, and Magret de Canard duck was impressive. The final course allows you to choose from 10 options, and watching Furuta skillfully handle the wok was a delight. The overall dining experience lasted about two hours, with a smooth pace of food service that allowed for easy and enjoyable eating. While the restaurant's popularity and difficulty in securing reservations for years to come are understandable, the high prices cannot be ignored. The food is undeniably delicious, but in terms of cost-effectiveness, it may not be the ideal choice for everyone. It reminded me of the concept of refined Chinese cuisine at its peak, different from the ultra-luxurious Chinese restaurants like Chazenka or Hufuhua. It's more like an excellent Chinese restaurant that excels in a different direction. In conclusion, despite the high prices, the food was incredibly tasty, and the experience was truly satisfying and fulfilling. We enjoyed dishes such as fried dumplings with scallops and sea urchin, live natural shrimp pasta, Sichuan-style sea bass, bird's nest soup with egg, and frozen rice flour with Beluga caviar. The caviar was paired with a special Beluga vodka and other caviar options were also available. Although the prices made me break out in a cold sweat, I couldn't resist trying the rare Starlet caviar from Latvia, which had a milder saltiness compared to Beluga. It was an exquisite combination that I thoroughly enjoyed.

As expected, although expensive, the Chinese cuisine at Fulta is delicious. The level of completion, or rather the irresistible deliciousness made in a short time, is remarkable. For the final rice dishes, we ordered 10 different dishes for 8 people, but it didn't take more than 30 minutes to finish making them. They seem to be made casually, but each one is very delicious. I would come just to eat the final rice dishes. ◆Sea urchin and scallop fried dumplings◆Assorted cold dishes octopus simmered in oolong tea, ayu me dojyo, Hida beef tongue in aromatic sauce, Katou Farm fruit tomato◆Seafood hot and sour soup◆Water shield, winter melon, kinugasa mushroom, hot and sour soup◆Beluga caviar vermicelli◆Thirty-one head dried abalone stew, steamed abalone liver sauce◆Shrimp and ayu spring rolls◆Hammerhead shark fin steak◆Magundokanaru duck, Beijing duck finish◆Roast pork fried rice◆Yellow chive stir-fried yakisoba◆Sichuan cold noodles◆Tianjin rice◆Seafood okoge◆Soupless tantanmen◆Chen Mapo tofu◆Swallow's nest almond tofu◆Frozen peak oolong tea sherbet Lychee

Today's visit was to Furuta. Furuta is a Chinese restaurant located in Ginza, Chuo-ku, Tokyo. Furuta is a new restaurant opened by the owner chef of the renowned Chinese restaurant "Kaikatei" in Gifu. I had visited Kaikatei in Gifu before and was impressed by the wonderful dining experience, so I decided to revisit Furuta this time. I was invited to a private party and opted for the 50,000 yen course. The deep-fried dumplings with scallops and sea urchin had a chewy texture and were bursting with the flavors of scallops and sea urchin. The assorted cold dishes and the seafood stir-fry were simple yet delicious, showcasing the quality of the ingredients. The Akita jun-sai, winter melon, and kinugasa mushrooms in clear soup were fresh and flavorful. The Beluga caviar with cold rice flour was a standout dish with its well-seasoned caviar. The braised dried abalone was rich in flavor, and the steamed abalone with liver sauce had a fragrant liver sauce and a wonderful texture. The crispy spring roll with hairy crab or carabinero shrimp was a delight, with the shrimp being juicy and the spring roll crispy. The blue shark fin steak was collagen-rich, with a crispy exterior and smooth interior. The magret de canard duck in Beijing duck style with truffle mashed potatoes was exceptionally delicious, with tender duck and flavorful potatoes. The eel fried rice and Tianjin rice had outstanding flavors, and the almond jelly with sea swallow's nest and mango were sweet and delicious. Overall, I was able to enjoy refined and wonderful Chinese cuisine throughout the meal. Furuta, a restaurant selected as a Silver rank on Tabelog, truly lives up to its reputation. The bill came close to 100,000 yen, making it a high-end establishment, but it is a restaurant worth experiencing at least once. Thank you for the meal.

- Fried dumplings with scallops and sea urchin - Assorted cold dishes - Seafood stir-fry in superior broth - Akita-grown junsa, winter melon, kinugasa mushroom, superior broth soup - Beluga caviar with chilled rice flour - Braised thirty-one dried abalones - Steamed abalone liver sauce - Spring rolls with hairy crab and carabineros prawns - Blue shark fin steak - Magret de Canard duck in Beijing duck style - Dry Dan Dan noodles - Yellow chive stir-fried yakisoba - Stir-fried rice with simmered conger eel - Tianjin rice - Almond tofu - Frozen peak oolong tea ice cream, mango, cherries To Mr. Furuta for the third visit. The first time was a 50,000 yen course, the second time was a 200,000 yen course, and this time, we ordered the 50,000 yen course again. While the high-quality ingredients were not as outstanding as the last time, Furuta's consistent deliciousness remains. The wide variety of closing dishes is also one of Furuta's charms. This time, we tried the "Tianjin rice" from the secret menu for the first time. The fluffy eggs and generous sauce mixed well with the rice and were delicious. The yellow chive stir-fried yakisoba was also excellent as always. Personally, it is my favorite closing dish. I am already looking forward to my next visit, which miraculously will be around the beginning of July, about a month later. Thank you for the delicious meal.

I visited the top Chinese restaurant "Furuta" that has become an annual pleasure. This time, I had the 100,000 yen course again, which included my favorite Akaza shrimp. It seems like I come here every year during this season. The Fatt Choy Tung is a must-have to regain energy. The caviar beef was enhanced with Italian Beluga, adding a salty flavor that pairs well with vodka. I chose steamed abalone, which used to be part of the 30,000 yen course in the past. The spring rolls with asparagus and corn were delicious. The shark fin soup was cleaned thoroughly, making it tasty without any impurities. The finale of carb dish was shark fin fried rice, Sanratan, Szechuan cold noodles, and mapo tofu. Everything was delicious, as always. Looking forward to next year. Thank you for the feast.

Thank you for viewing. I would be grateful if you could give me your "likes," "follows," and "save the shop." Instagram [@gohandesuyo_o] [Atmosphere] It's been a while since my last visit! Located about a 5-minute walk from "Shin-Tomi-cho Station," this restaurant is extremely difficult to reserve! The interior is simple with a luxurious feel, with only a counter where you can see the cooking up close and feel the power! [Price] 85,000 yen per person [Reservation] Fully booked until 2028 [Summary] As always, every dish was incredibly delicious! I look forward to the next visit in this cozy atmosphere! I have 3 more reservations available until 2028! Thank you for a wonderful time! Bon appétit. Ama-Log [5 points] 5 points - I want to revisit immediately! (I want to book and go back) 4 points - I would like to revisit if I have the chance! 3 points - I wouldn't mind revisiting if I have the chance. 2 points - Once is enough. 1 point - There was no need to go.

Three years and two months ago, four of us made a reservation and the long-awaited day is approaching. About a week before, the restaurant called to ask about the course options. We wanted to try the 33,000 yen and 55,000 yen courses, two people each, but they said we had to all choose the same course. Even if we split into two groups of two, they couldn't accommodate our request. I couldn't understand this logic, especially at this price range, it felt like they were lacking in customer service. Starting with the appetizers - octopus simmered in black tea, blowfish with sesame sauce, and other interesting dishes. The "Fried Blowfish" was incredibly rich and delicious, the "Yui Chen and Shark Fin Soup" was a must-try, and the "Beluga Caviar with Cold Rice Flour" was consistently tasty. There were also dishes like "Steamed Abalone with Oyster Liver Sauce and Chinese Kale Cream Sauce" and "Braised Dried Abalone", showcasing luxurious ingredients. The "Hairy Crab and White Asparagus Spring Rolls" were surprisingly semi-liquid, intensifying the flavors. Next, the "Shark Fin and Shark Fin Steak" with sushi vinegar for flavor enhancement. For the finale, we could eat as much as we wanted, but each plate had a substantial amount, so we could opt for less rice or half the noodle portion. Since there were four of us, we chose different dishes and shared one or two bites each. We tried the "Szechuan Tanmen", "Fried Rice with Mingbao Ham", "Szechuan Cold Noodles", "Mapo Tofu", "Yellow Chive Yakisoba", "Swallow's Nest Almond Tofu", and "Frozen Peak Oolong Tea Leaves and Sorbet". The yellow chive yakisoba was the only dish that wasn't delicious, but overall, the luxurious ingredients and flavors were satisfying. It would have been even better if they offered more affordable options for comparison based on the number of people. However, considering the number of customers already coming to the restaurant, it may not be feasible. But their generosity at the end was appreciated, and we left satisfied. Thank you for the meal!

I was taken to a restaurant by my former senior colleague, which I had always wanted to visit - Furuta-san. It was an amazing experience. Furuta-san built a renowned Chinese restaurant called Kaikeitei in Gifu, entrusted it to his son, and then opened his own restaurant in Ginza, Tokyo. The full course meal, made with the finest ingredients and exquisite skills, was truly impressive. To top it off, we could choose from the following all-you-can-eat options: Seafood Okoge, Chahan (fried rice), Mapo Tofu with rice, Yakisoba, and Chahan. I personally enjoyed Seafood Okoge, Chahan, Mapo Tofu with rice, Yakisoba, and Chahan. Despite being a first-time visitor, it is said that even if you manage to make a reservation, there is a 5-year waiting list. The restaurant offers Chinese cuisine like no other, with a customer spending of 100,000 yen and only 8 seats. It is truly an incredible business model. I had a wonderful experience and I am grateful for the opportunity. Restaurant Information: Budget: 60,000-100,000 yen Address: 1-21-14 Ginza, Chuo-ku, Tokyo Phone: 03-3535-5550 Business Hours: 17:00-22:30 Closed on Mondays and Sundays Private Rooms: No Non-smoking: Yes

This is my first visit to Furuta, a creative Chinese restaurant in Niifuru-cho. They use luxurious ingredients such as caviar, abalone, shark fin, fugu milt, and snow crab in an elegant way. For the last course, you can order as many dishes as you want from a selection of 10, as long as you finish everything. I tried three dishes, but honestly, I wanted to try them all. It seems that they are fully booked until 2029, so you can only make reservations for 2030 and beyond.

Since the days of Kaika-tei, Mr. Furuta has always had excellent cooking skills and ideas. Even now, in his mid-60s, his cooking skills remain unchanged, and his dishes always taste simply delicious. I usually visit 1-2 times a year, but this year is unusual as I have plans to visit 4 times. The menu includes: - Fried dumplings with sea urchin and scallops - Assorted cold dishes: octopus in oolong tea, pond loach, Hida beef tongue in aromatic sauce, Kato Farm fruit tomatoes - Deep-fried natural tiger puffer fish from Bungo Channel - Fish lip hot soup - Beluga caviar vermicelli - Braised dried abalone and steamed abalone liver sauce - Spring rolls with Matsuba crab and fugu shirako - Hammerhead shark fin steak - Venison in ten-year mirin oyster sauce with Perigord black truffles - Seafood fried rice - Roast pork fried rice - Hot and sour noodle soup - Stir-fried yellow chives noodles - Chen's mapo tofu - Sichuan cold noodles - Swallow's nest almond tofu - Frozen Dongding oolong tea sherbet with lychee. In the last visit, there was a big eater girl, but this time the group was elderly and reserved, so I only had 3 dishes. Therefore, the last swallow's nest almond tofu felt even more delicious. Furuta is truly amazing.

All dishes are simple and exquisite. Finally, reservations are full until the end of 2028 (already booked for next year and 3 years later, plus 2 more times). [January 2023 Course] ★ Deep-fried dumplings with scallops and sea urchin ★ Assorted cold dishes ★ Deep-fried natural tiger puffer fish from Bungo Suikai ★ Fish lips in clear soup ★ Beluga caviar with cold rice flour ★ Stewed dried abalone from 31 heads or steamed abalone with liver sauce (both shared by 2 people) ★ Your choice of spring rolls (shared by 2 people with Matsuba crab and fugu milt) ★ Blue shark fin steak ★ Veal with caramel-flavored oyster sauce and Perigord black truffle ★ Meal (fried rice with eggs and pickled mustard greens, char siu noodles, seafood ankake yakisoba, mapo tofu and rice) ★ Dessert (almond tofu and bird's nest, frozen top oolong tea ice cream, fruits)

Furuta-san's first visit was truly legendary. The dishes and his movements were impressive and moving. The fried scallop and butter dumplings were amazing with a strong buttery flavor. The fried blowfish, shark fin, and classic caviar vermicelli were all generously portioned and brought great happiness. Watching him effortlessly prepare several different closing dishes alone was truly inspiring. The prices may be high, but the value of this restaurant is definitely worth it.

The initial full course menu is fully booked until 28 years from now, so maybe Mr. Furuta will retire by then? The caviar, beef noodle soup, and hot and sour soup mixed with Shaoxing wine are definitely a 5 out of 5! However, the 100,000 yen price tag is not worth it at all in terms of cost performance. It's 100 times better than Nishibuchi Hanten, but I still think Jyoshu Rou in Kyoto is the best. Considering cost performance, I would say Palace Hotel's Kohgyokyu is more than enough.