Tonight, I tried Hong Kong Chinese cuisine, which I had never had the opportunity to try before. It was a restaurant that I had been curious about recently but had never chosen to visit. I went with a friend who also had the same interest in trying out this Hong Kong Chinese restaurant in Toranomon. Perfect timing! The restaurant is called "Fukurinmon Seafood Restaurant," opened by Mr. Tomonari Shikou (Tommy), who was previously at "Hong Xing XO Sauce" and "Westin Hotel Ryutenmon." The restaurant received a Michelin 2023 New Entry. The restaurant is run by Tommy, a young chef, a female staff member, and a sommelier, totaling four people. On this hot and humid night, we started with a toast with draft beer and Chinese tea. 1. Hong Hei XO Sauce - A dish that was served first and had a stimulating flavor. The taste of shrimp and scallops spread throughout the mouth immediately upon eating, creating anticipation for the next dish. 2. Plum Tomato Sauce - A small dish of tomatoes soaked in plum juice, serving as a palate cleanser. 3. Drunken Sea Urchin - A seasonal dish marinated in Shaoxing wine. The sea urchin's flavor is preserved well by soaking it in a gentle Shaoxing wine. 4. Honey Glazed Char Siu - Thick slices of Matsusaka pork with a delightful sweetness from maltose. 5. Soft-Shelled Turtle and Winter Melon Soup - The winter melon's intense flavor pairs well with the rich flavor of the soft-shelled turtle. 6. Fresh Crab Meat Spring Rolls - Spring rolls filled with crab meat from Rebun Island, creating a burst of flavor in the mouth. 7. Steamed Red Grouper - A dish made with Azuki grouper, known for its delicious taste in Hong Kong. 8. Crispy Chicken - A specialty of the restaurant, made by roasting the chicken meticulously to achieve a crispy texture on the outside and juicy meat inside. 9. Seasonal Vegetables - Stir-fried asparagus and seasonal vegetables, serving as a gentle dish to cleanse the palate. 10. Ginger Fried Rice - A fragrant fried rice with a strong ginger flavor. 11. Fresh Shrimp Wonton Noodles - Elegant shrimp wontons in a delicate broth made with Jinhua ham. 12. Mango Dessert - A dessert made with mango, a fruit abundant in Hong Kong's southern region. 13. Egg Tart - A dessert with a rich buttery aroma. 14. Sun Moon Lake - Taiwanese Forest Black Tea. Tommy enthusiastically explained the dishes, and the female staff provided excellent service, creating a pleasant atmosphere. Hong Kong cuisine, with its slightly sweet taste, offers a variety of exciting flavors with a solid base and effective use of spices and salt. The experience of trying out Tommy's dishes was fantastic. Thank you for the wonderful meal.

Before the typhoon, which seemed to have exhausted its strength before landing, and as summer comes to an end, a slightly cooler night. Thanks to this, I was able to come without canceling my reservation, fortunately. This restaurant is considered one of the best in Tokyo, with comparisons made only to "Akasaka Rikyu," earning high praise close to the highest level. I chose this place as the conclusion to my exploration of summer Chinese cuisine. [What I had] 1. Hong Hei XO Sauce 2. Jellyfish Cold Dish 3. Matsusaka Pork Char Siu 4. Kinugasa and Amigasa Mushroom Soup 5. Matsutake Mushroom Spring Roll 6. Scallops and Yellow Chives Stir-Fry 7. Crispy Chicken 8. Today's Vegetables 9. Ham Yui Fried Rice 10. Shrimp Wonton Noodles 11. Mango Dessert 12. Egg Tart 13. Taiwanese Forest Black Tea + Pairing (Drinks: Champagne, Shaoxing Wine, Grace Koshu, Bourgogne, Rhone, Sonoma Coast) From appetizers to the final dish, there were 9 courses, with XO Sauce served as a condiment, making it 10 items in total. Two desserts, tea, and 8,000 yen for the pairing. With the service charge included, the total came to just under 28,000 yen. In this price range, some Chinese restaurants may feel overly formal, but this place is generous with its service and portions. One of the signature dishes, the Crispy Chicken, was served generously, and the staff even brought out extra portions. The Char Siu, cooked to perfection, and the flavorful Kinugasa and Amigasa Mushroom Soup were all outstanding dishes. The staff was attentive, and the pairing of drinks was well thought out. The chef's down-to-earth personality and love for cooking were evident, making the dining experience enjoyable. The pairing of Char Siu with Shaoxing Wine, Crispy Chicken with Chateauneuf-du-Pape, and the surprising combination of flavors were a testament to the chef's and sommelier's dedication. It was revealed that chefs and staff from other top restaurants, such as "Tsuruan" and "Ippai Hanten," have visited the place for inspiration, as they appreciate Tommy's unique cooking style. This summer, I visited many Chinese restaurants, but this one stands out as the best. I want to try more places, but I might come back here one more time before the end of the year.

I am a fan of Tommy from South Labo Minami. This is my third time visiting since they moved to Toranomon, and the deliciousness remains the same. The crispy chicken and steamed dishes are as tasty as ever, but I particularly love Tommy's soup. The indescribable richness of the broth is wonderful. And don't forget the salted fish fried rice. The flavor is unique compared to others. Service staff, please be a bit more friendly and improve phone etiquette.

Takes about 5 minutes on foot from Toranomon Station. The interior of the restaurant has counter seats and private rooms, with a calm atmosphere based on gray tones. We had Course A for 16,500 yen. Here are the dishes we had: - Hong Hei XO Sauce: Hong Hei's special XO sauce - Ume Tomato: Tomatoes pickled in syrup with plum sauce. Sweet and fruity tomatoes with a refreshing touch of plum. - Drunken Uni: Sea urchin marinated in 10-year-old Shaoxing wine. Large, sweet, and melt-in-your-mouth uni enhanced by the Shaoxing wine. - Honey Char Siu: Char siu made from Matsusaka pork. Juicy and tender pork coated in maltose for a crispy, sweet, and savory flavor. - Turtle Soup: Turtle and winter melon soup. Winter melon cooked for 3 hours until soft and tender, with a rich umami flavor. - Crab Spring Rolls: Spring rolls filled with flower crab meat. Thin, crispy spring roll pastry filled with generous crab meat. - Steamed Red Grouper: Steamed Azuki grouper with scallions. Grouper cooked whole and topped with hot oil for a flavorful dish served with clay pot rice. - Crispy Chicken: Crispy chicken made from Awaodori chicken. Moist and smooth chicken meat with crispy skin and a rich flavor. - Seasonal Vegetables: Stir-fried asparagus and kailan with Jinhua ham. Perfectly cooked vegetables with a good crunch. - Ginger Fried Rice: Egg fried rice with ginger and corn. Crispy fried ginger complements the sweet corn in this fragrant dish. - Shrimp Wonton Noodles: Hong Kong-style shrimp wonton noodles. Two plump shrimp wontons in a flavorful broth with thin and firm noodles. - Mango Sago: Mango soup with tapioca pearls and peaches. Thick and rich mango soup with a refreshing taste. - Egg Tart: Freshly baked egg tart. - Sun Moon Lake Black Tea: Black tea from Taiwan's Sun Moon Lake. This is a traditional Chinese cuisine with a focus on quality ingredients, meticulous preparation, and excellent cooking techniques. Each dish was delicious and the portions were generous without feeling too heavy. The staff were friendly, explained each dish well, and made the dining experience enjoyable. Overall, it's a highly recommended Chinese restaurant with great value for money.

"Tommy's Hong Kong cuisine restaurant, where gourmet dishes by Hong Kong cuisine master Cham Chi Kwong, who has impressed diners at establishments like 'Fook Lam Moon Seafood Restaurant' and 'The Westin Hotel Longteng Gate', can be enjoyed. New entry in the Michelin Guide 2023. - Special Hong Hei XO Sauce - Hong Kong Century Egg - Matsusaka Pork Char Siu - Hairy Crab and Matsutake Mushroom Soup - Abalone and Gingko Tofu - Red Snapper Steamed Dish - Crispy Chicken - Stir-fried Vegetables of the Day - Ham Yu Fried Rice - Shrimp Wonton Noodles - Lychee Black Tea Pudding - Egg Tart The dishes are as impressive as the mains. The thick-cut Matsusaka Pork Char Siu is a delightful surprise with its rich flavor and sweetness. The Hairy Crab and Matsutake Mushroom Soup is a standout with its clear yet intense broth. The Abalone and Gingko Tofu offers a unique texture and flavor profile. The Red Snapper Steamed Dish showcases the freshness and firmness of the fish. The Crispy Chicken is a must-try, with its perfectly crispy skin and juicy meat. The Ham Yu Fried Rice is flavorful and satisfying, while the Shrimp Wonton Noodles are a harmonious blend of flavors and textures. The Lychee Black Tea Pudding and Egg Tart are perfect desserts to end the meal on a sweet note. Overall, Tommy's restaurant offers a delightful dining experience with its authentic Hong Kong cuisine."

Chinese Cuisine Top 100 Restaurants 2023/5 Chinese Cuisine "Hong Hei (Kouki)" ✨✨ A restaurant run by Chef Tommy, who previously worked at the prestigious Fook Lam Moon Seafood Restaurant. It will be featured in the 2024 Michelin Guide. The restaurant opened in July 2022 and is located a 5-minute walk from Tokyo Metro Toranomon Station on the 1st floor of a building. The atmosphere is a high-quality space. You can watch Chef Tommy cooking from the counter seats. How does the food taste? (*´∇｀)ﾉ ■ Dinner Menu (tax excluded) ❶ Course A (course using live seafood) 16,500 yen ❷ Course B (course using shark fin and bird's nest) 27,500 yen ❸ Yoshishinao Course (Course B + simmered dried abalone) 38,500 yen ■ Course A 16,500 yen (tax excluded) ⚫ Hong Hei XO Sauce Homemade XO sauce that can be eaten with the dish or as a snack. Spicy, with the umami of shrimp and scallop add a rich flavor to your mouth. ⚫ Hong Kong Century Egg and Young Ginger Century egg imported from Hong Kong, with a unique flavor due to the half-cooked egg. Young ginger in sweet vinegar for a refreshing taste. ⚫ Matsusaka Pork Char Siu Wow, this is amazing ✨✨ Thickly sliced and freshly grilled char siu learned from a friend in Hong Kong. Tender and juicy, with the flavor of Chinese five-spice powder and maltose as the secret to its deliciousness. The finishing touch of the sauce is excellent. ⚫ Hairy Crab and Kinugasa Mushroom Soup Stuffing hairy crab in Kinugasa mushrooms! A unique taste that I've never had before. The amber-colored soup is elegant, showing a different level of sophistication. Enjoy the texture of Kinugasa mushrooms. ⚫ Abalone and Loofah Tofu Loofah-shaped tofu made from loofah. Tofu with squid, abalone, and shantou... The crispy tofu is the main focus, with seafood as a complement. A great idea. ⚫ Stir-fried Hairy Crab with Scallions and Ginger Oh, this is irresistible (* >ω<) First, the scallions are delicious (laughs). Enjoy the deliciousness of the crab while mixing with the female crab's eggs. This is so delicious. ⚫ Crispy Chicken [Fook Lam Moon] A masterpiece that showcases the craftsmanship of preparation. The chicken is Awaodori chicken. Starting at a low temperature and gradually increasing the heat, the whole chicken is fried by applying oil all over. The crispy skin and juicy meat are the essence of this dish. Cut from different parts of the chicken. Wow, it's interesting~ The skin is crispy, but the chicken meat is moist and juicy. The simplicity of the flavor with lemon and salt still shows a different level. ⚫ Today's Vegetables Stir-fried Cantonese cabbage lightly with salt. This is normal. ⚫ Ham Yue Fried Rice Salted and fermented Isimochi, Ham Yue has quite a strong flavor. I love the change in taste, but this one has too much saltiness. ⚫ Shrimp Wonton Noodles Ultra-thin noodles from Hong Kong in a clear soup. The ingredients use whole prawns. Perfect for finishing. ⚫ Lychee Black Tea Pudding Another interesting texture. Smooth but slightly elastic. The aroma of lychee black tea is pleasant. ⚫ Egg Tart Serve it hot from the oven! The richness of the egg is emphasized, and the flavor of the crust is good. ⚫ Taiwanese Forest Black Tea Refreshing. ■ Drinks ⚫ Kirin Lager Beer (small bottle) 800 yen ⚫ Sapporo Black Label (small bottle) 800 yen ■ Service The service from the young female chef was excellent. Knowledgeable and with high communication skills. ■ Price Omakase and 2 beers for 20,000 yen. A fair price. Truly a top-class chef (*´ｪ｀*) Based on the taste of Fook Lam Moon but polished in its own way. Chef Tommy's worldview is well expressed in the dishes. "Stir-fried vegetables" and "fried rice" were rated 0.2 points lower, but this Chinese cuisine is getting me excited like never before. It's understandable why Michelin would evaluate it. "Char Siu" and "Crispy Chicken" were delicious. Thank you for the meal m(_ _)m □ Evaluation as of June 2023 Tabelog rating 3.74

Hong Kong cuisine (^O^) 3rd time! Everything is delicious ╰(*´︶`*)╯ Unlimited refills of sweet bean sauce is a great accompaniment, not too salty and tasty. The specialty chicken white liver paste served first is exquisite! The spring rolls have different fillings depending on the season. The skin is not greasy at all and delicious. The only downside is the fried rice, maybe it's Thai rice? The long and slender type, fluffy and well-seasoned, but I don't like Thai rice. I thought it might be different this time, but it was the same for the 3rd time! I don't like Thai rice. Also, the specialty crispy chicken is delicious but there is a bit of blood near the bones, which makes me want to reheat it in the microwave (sweat). It's a bit scary since it's chicken (sweat). This time, I went for the alcohol pairing! Highly recommend the pairing. I think it was 8000 yen, with Yamazaki and Hakushu highballs also priced at 1100 yen, which is very reasonable nowadays ＼(^o^)／

Last July, Koki, which was opened by Tommy, who previously worked as the head chef at South Labo Minamikata and Hong Kong Cantonese Cuisine Renki. They offer three courses to choose from: A, B, and C. Since it was my first visit, I chose the A course, and to cut to the chase, the A course was absolutely amazing! The menu included: - Koki XO Sauce (Koki's special XO sauce) - Chicken White Liver Paste - Honey-glazed Char Siu - Cantonese-style Sashimi - Soup with Sea Cucumber and Abalone - Crab Meat Spring Rolls - Hong Kong-style Lobster - Crispy Chicken - Seasonal Vegetables - Salted Fish and Meatball Clay Pot Rice - Fresh Shrimp Wonton Noodles - Mango Pudding - Egg Tart - Taiwan Forest Black Tea It's a complete reservation-only restaurant with a 10% service charge and requires a deposit through Table Check in advance. They also have private rooms available. The quality of the ingredients like the black pork char siu, sashimi, spring rolls, lobster, and crispy chicken was exceptional for the price. Each dish was incredibly delicious, and the variety of textures and flavors was enjoyable. The honey-glazed char siu with its sweet sauce was particularly memorable. The crab meat spring rolls were packed with crab and simply delightful. The Hong Kong-style clay pot rice with minced pork was described as a steamed hamburger and had a simple yet delicious flavor. The shrimp in the shrimp wonton noodles was plump and juicy, making it the most delicious shrimp wonton I've ever had. The portion sizes were generous, and they offered seconds if you wanted more. Tommy was very kind and the overall experience was fantastic. I was extremely satisfied with the price and will definitely visit again. Thank you for the wonderful meal!

I visited "Koki," a restaurant located in Minato-ku, Tokyo. It is a stylish establishment with a dark grey exterior and wooden door, located just a 5-minute walk from Toranomon Station on the Tokyo Metro Ginza Line. The interior is calm and minimalist, with both counter seats and private rooms available for solo diners or groups. The chef, Tommy, who previously worked at Fukurinmon Kaizoku and South Labo Nanpo, opened this restaurant in July 2022. The dishes I tried included Koki's special XO sauce, deep-fried chicken white liver paste, honey-glazed pork char siu, Cantonese-style sashimi, soup with sea cucumber and abalone, crab meat spring rolls, stir-fried scallops with Chinese chives, crispy chicken, seasonal vegetables, salted fish rice, shrimp wonton noodles, mango dessert, egg tarts, and Taiwanese forest black tea. The food was meticulously prepared and delicious, with each dish showcasing the chef's skills. The ambiance was welcoming and comfortable. Personal favorites were the XO sauce, crispy chicken, and shrimp wonton noodles. I would definitely love to visit this restaurant again. Thank you for the wonderful meal.

I was recommended by a friend and visited this restaurant. I chose the cheapest course, but I was quite satisfied. All 5 items were rated around 4.0, so I think it's a place where you can enjoy entertaining or dating. It seems that it's okay to bring preschool children if you have a private room. Since it was a slow second rotation, we were the only ones there and were able to have various conversations. I was able to have seconds of fried rice and crispy chicken, and I was satisfied with the taste and fullness. I was happy to eat fried rice made with ham hock. It doesn't seem like the menu changes drastically with the season. It's a place where you can enjoy the same experience no matter when or with whom you go, so I will visit again with different friends or family on another occasion. Thank you for the meal.

The 16,500 yen course at Course A seems to remain largely the same throughout the year, but this time I was able to enjoy Shanghai crab spring rolls and traditional New Year dishes, which gave me a sense of the season. The char siu and spring rolls were particularly delicious, and honestly, I felt they were even better than eating them locally in Hong Kong. The fact that this restaurant can accommodate last-minute reservations is very convenient.

Chinese cuisine fans around the world, why do they go on a culinary journey of Chinese restaurants? Perhaps initially there was no clear reason, like finding a highly rated restaurant on Tabelog or being listed in the Michelin guide. They may have wanted to encounter new flavors or simply stumbled upon a nearby restaurant. There are various reasons. Personally, I visit numerous Chinese restaurants in search of one that I would want to keep going back to. I truly love Chinese cuisine, and the answer I seek at the end of my culinary journey may not be found in just any restaurant. "Hong Hei Hong Kong Style Cuisine" is a recently established restaurant but already a popular spot among Chinese cuisine enthusiasts. The standout dishes are the Char Siu and Crispy Chicken, both incredibly delicious. The current score of 3.07 does not accurately reflect the restaurant's quality, as it easily competes with top-rated restaurants scoring over 4.0 on Tabelog. Having explored Chinese cuisine in Hong Kong as well, I find "Hong Hei Hong Kong Style Cuisine" to be even more authentically Hong Kong than some places in Hong Kong itself.

Rarely during my first visit, I sometimes feel that the meal has ended before I even realized it... The dishes at this restaurant have personally struck a chord with me in that sense. The day before my visit, a dining companion from the north country called me to this restaurant... With 13 reviews as of March 7, 2023, there are 6 reviewers (whom I follow) who all highly rated this place, so I was excited to try it out. The table in 2030 was reserved for 2 people, but the chef's cheerful service and the staff's appropriate distance made the experience enjoyable. Ah, being healed by the food at a place like this and indulging in alcohol is truly blissful. The dishes left me lingering in a sense of satisfaction. *I dined with 2 older gentlemen, but I will skip the details as they are shown in the photos. I may upload the menu if I feel like it. I am grateful to the chef, the staff, and the dining companions who invited me... Additionally, I recently visited the branch in Roppongi on April 17, and the level of completion in the dishes was exceptional. The richness of the food was truly remarkable... This highlighted the greatness of this restaurant. While "Nishibuchi Ryotei" in Kansai left a deep impression on me, in Kanto, it's this restaurant and "Ichirin Hanare"... A new spot has emerged that I would like to visit regularly.

First visit. I visited Hong Hei, a Cantonese cuisine restaurant that opened in July this year, highly recommended by MyRebi. I was excited that they accept reservations for solo diners. I had been procrastinating my visit due to a lack of opportunity, so I finally squeezed it in during the year-end holidays. According to reviews, Chef Tommy here is from the now-closed "Fukurinmon Sakaba." I had a great experience at "Capo Choryumon," a restaurant run by a chef from Fukurinmon Sakaba at Ginza Six, so my expectations were high. The restaurant is located in a back street near Toranomon Hills. They start serving promptly at 6 pm, and I arrived at 5 pm after watching the movie "Avatar" in Hibiya (laughs). By the way, "Avatar" is a long movie with 20 minutes of commercials and a 3-hour, 10-minute main feature (laughs). It was still an hour early, so naturally, the signboard lights were not on. Being a back street and with the year-end holidays, there was no one around, and the surroundings were completely dark. I killed time around Toranomon Hills and arrived 15 minutes early, finding the signboard lit up. Inside, there was already one party seated. ■ Interior The restaurant has an L-shaped counter with a seating capacity of 3 groups of 2 people each and myself, totaling 7 people. There is a mostly open kitchen where you can watch Chef Tommy at work. The scene where he continuously pours oil over the chicken for the Crispy Chicken specialty dish is appetizing, making me almost want him to pour oil on me too (laughs). ■ Impression In short, it was fantastic! I was already blown away by the second dish, the Fried Chicken Paste with Chicken White Liver, and the third dish, Tokyo X Char Siu. I got so engrossed in eating that I forgot to watch Chef Tommy's cooking scenes (laughs). Overall, the impression was an emphasis on the quality of ingredients and simple cooking techniques that bring out the natural flavors without unnecessary embellishments. They use ingredients from Hong Kong, and you can taste the authentic Hong Kong flavors different from Japanese chefs. The standout dish of the day was definitely the Tokyo X Char Siu. It was mind-blowing. It surpassed the Char Siu at "O2" in Kiyosumi Shirakawa, my all-time favorite! This Char Siu made my heart tremble! It was so delicious that I would be satisfied just eating this with rice! If you love pork, you must try the Char Siu here. I will definitely be revisiting. ■ Today's Course A The course, priced at 16,500 yen (excluding tax), included the following dishes: 1. Special XO Sauce with Scallops and Dried Shrimp - Strong flavors with a hint of dried shrimp. 2. Fried Chicken Paste with Chicken White Liver - Incredibly delicious! The moment you eat it, you'll be enchanted by the flavor of the batter. I heard that the batter is made with egg and soup stock. The chicken white liver, which I tried for the first time, has a deep and unique deliciousness different from fish liver. 3. Tokyo X Char Siu - The most impressive dish of the day. I must have it again next time. 4. Turtle Soup with Chinese Herbs, Wolfberries, and Dried Yam - Rich and thick, making your mouth sticky with the gelatin from the turtle. 5. Spring Rolls with Shanghai Crab Meat - The crispy texture of the spring rolls' skin is delightful. The power of the Shanghai crab meat will almost bring tears to your eyes. The black vinegar is also delicious! 6. Hong Kong-style Lobster - The gentle seasoning that doesn't overpower the taste of the lobster, along with the perfect cooking to maintain the firm texture, is superb! 7. Crispy Chicken - A special breed of chicken from China, produced in Ibaraki, and only available in some Chinese restaurants. The whole grilled chicken is finished by pouring low-temperature oil over the skin to make it crispy. Enjoy the back, thigh, breast, and head (brains) in three servings. You can have seconds. The texture is firm and the skin has a crispy gradient. While Beijing Duck may win in complexity of flavors, this chicken has a profound and exquisite taste different from French Bresse chicken and Japanese Nagoya Cochin. 8. Stir-Fried Vegetables - Cantonese Cabbage, Dried Snow Cabbage, and Jinhua Ham - The gentle seasoning brings out the natural sweetness and deliciousness of the vegetables. 9. Hong Kong-style Claypot Rice - Thai rice topped with minced pork like the filling of a meat bun. The pork is not visually appealing, but the taste is =====

I visited the restaurant "Hong Hei" on Tabelog with a rating of 3.05. The location is in a quiet residential area near Toranomon Hills. The exterior blends in with the surroundings, and the interior exudes a sense of luxury with a long layout. The restaurant offers private rooms and an L-shaped counter seat with an open kitchen. This restaurant was a popular and hard-to-book spot in Kinshicho, known for its "South Labo Minami" and their famous "Crispy Chicken." Although the original restaurant has closed, I was delighted to find that the menu has been upgraded and evolved at this new location in Toranomon. I tried various dishes such as Hong Hei's special XO sauce, deep-fried chicken white liver paste, Tokyo X pork chashu, drunken goose liver, herbal soup with soft-shelled turtle, Shanghai crab meat spring rolls, Hong Kong-style spiny lobster, premium shark fin in superior broth, special crispy chicken, Chinese broccoli, Hong Kong-style clay pot rice, shrimp wonton noodles, mango dessert, egg tart, and Taiwanese forest black tea. The dishes were truly impressive, made with carefully selected ingredients imported from Hong Kong, allowing you to experience authentic Hong Kong flavors. The skilled techniques and seasonal ingredients truly reflect the essence of Chinese cuisine. It's a great restaurant where you can enjoy wonderful dishes.

The review is about the lineage of the now-defunct "Fukurinmon" restaurant, which was part of the "Kazenana Shichifuku Sakaba" group before closing down. The head chef of "Kazenana Shichifuku Sakaba" has opened a new restaurant called "Kahou Tobarumon" in Ginza Six. Located a 5-minute walk from Toranomon Hills Station, the restaurant offers a rich selection of 15 dishes. The reviewer highlights the XO sauce with dried scallops and shrimp as a standout dish, as well as the famous crispy chicken cooked in front of the customers. The chicken used is a breed called Ryukou chicken, different from the one used in "Kazenana Shichifuku Sakaba." The reviewer praises the moist and flavorful chicken, as well as the option to have seconds and take home leftovers. Overall, the reviewer appreciates the restaurant's focus on their strengths, such as the expertise in cooking techniques and the quality of ingredients, resulting in a satisfying dining experience at a reasonable price of 16,500 yen. The reviewer prefers this approach over expensive restaurants that rely solely on their brand name. They express a desire to return to the restaurant in the future.

It was so delicious that I went for a second time *\(^o^)/* I was introduced by the head chef of the parent company's favorite restaurant! Legendary Tommy-san♪ Their homemade XO sauce is incredibly delicious♪ They only use a few types of seasonings like salt and sugar, without any artificial seasonings*\(^o^)/* You can eat anything there with peace of mind! The satisfaction level is extremely high♪ I will definitely go again next year ╰(*´︶`*)╯

My favorite restaurant, "South Labo Minamikata" in Kinshicho, closed down, and I thought I wouldn't be able to enjoy Tommy's cooking anymore. However, I heard that it has reopened in Toranomon! So, three fans of South Labo Minamikata visited the new location near Toranomon Hills for the first seating at 6:00 PM on a weekday. The restaurant on the first floor had a luxurious design with an open kitchen surrounded by an L-shaped counter and several private rooms. We opted for the most reasonable course priced at 15,000 yen and were extremely satisfied with the experience. We enjoyed dishes such as special XO sauce, deep-fried chicken white liver paste, Tokyo X pork char siu, drunken salmon roe, deep-fried fish maw in superior broth, matsutake mushroom spring rolls, Hong Kong-style spiny lobster, vegetable dishes, crispy chicken, scallop fried rice, shrimp wonton noodles, mango soup, egg tart, and Taiwanese red tea. The deep-fried chicken liver paste melted in our mouths, and the pork char siu had delicious fat. The Hong Kong-style spiny lobster was tender and flavorful, and Tommy's "crispy chicken" was a highlight with its crispy skin and tender meat. We also enjoyed the shrimp wonton noodles and the refreshing mango soup. The egg tart had a crispy crust, providing a delightful texture. The course was filled with a variety of dishes and was a great value for the price. The flavors were gentle and overall, it was a satisfying experience. Tommy, who is known for his colorful pants, was as lively as ever. It was a pleasure to meet him again. Love crispy chicken!

The amazing authentic craftsmanship of the chef creates dishes that make you feel like saying "nice to meet you" for the first time ✨. The surprise starts with the arrival of chicken white liver. It is fluffy, sticky, rich, and has a distinct chicken aroma. The unique texture and deliciousness make you want to keep eating. Each dish is meticulously prepared, and watching the chefs in the open kitchen cooking adds to the enjoyment. Despite being Chinese cuisine, it is light and not greasy, making it easy to eat. Enjoying it with Shaoxing wine feels very happy ❤️. I love winter melon, and the soup with soft-shelled turtle is finished right in front of you. It was so delicious that I ended up having seconds ❤️. The shark fin I saw for the first time had a thick and firm texture, and the sauce it was paired with was delicious. Eventually, the Shaoxing wine kept flowing ❤️. And the crispy chicken I was most looking forward to. The miso was creamy and had a unique flavor. It was great to be able to eat it. The entire course is well thought out, and each dish is so delicious and memorable. The texture of the noodles that I couldn't finish because I was too full was enjoyable. There were so many exciting new ingredients that made me want to eat them again, and the elegant Chinese cuisine with a visually pleasing open kitchen was delightful ❤️.

Tommy, who was the head chef at Kinshicho's "South Labo Minamikata," has opened a new restaurant under the management of "Kita Fuku" in Akasaka and Ginza. After the closure of "South Labo Minamikata," Tommy worked as the head chef at "Hong Kong Cantonese Cuisine Renki" in Roppongi, but unfortunately, due to the pandemic, the restaurant had to close down quickly. I was looking forward to this new opening. The cuisine is described as Hong Kong-style. The course options are priced at 15,000 yen, 25,000 yen, and 35,000 yen. The 25,000 yen course includes shark fin and bird's nest, while the 35,000 yen course also includes dried abalone. This time, I opted for the 15,000 yen course since I'm not particularly fond of bird's nest or dried abalone. The meal included dishes like XO sauce chicken, deep-fried fish milt paste, drunken sea urchin, soft-shelled turtle and winter melon soup, matsutake mushroom spring rolls, Hong Kong-style crispy chicken with spiny lobster, broccoli, asparagus, and corn stir-fry, ham fried rice, shrimp wonton noodles, and mango dessert with Taiwanese forest black tea and egg tart. For 15,000 yen (excluding tax), the meal was very satisfying with generous portions. Everything was delicious, especially the char siu, which was the best I've ever had or at least top three. I would love to have a char siu rice bowl right now. The XO sauce was so good that I asked for seconds. The seating options included an L-shaped counter and private rooms. I spent: 20,000 yen. Rating: 4 stars. 5 stars: Definitely want to revisit! 4 stars: Would revisit if given the chance. 3 stars: Would consider revisiting. 2 stars: Once is enough. 1 star: Not worth visiting.

Three years ago in 2019, "South Labo Minami" in Kinshicho became popular. From there, the head chef Tommy moved to "Hong Kong Cantonese Cuisine Renki" in Roppongi (now closed). When I visited the restaurant, he was no longer there. This was in the spring of 2021. Tommy originally honed his skills at "Xia Gong" in Hong Kong, then at "Fukurinmon Kaizanshuuka" in Osaka, Tokyo, and Nagoya. Fast forward to July 6, 2022, the restaurant reopened with the support of Abe, who also runs "Kita Fuku" in Akasaka and Ginza, and a tonkatsu restaurant called "Ginza Katsukami". Now, no matter when you visit, you can enjoy the food. What a relief! The dinner started at 6:00 pm with a greeting from Tommy. First up was the "Homemade XO Sauce" with plenty of scallops, packed with umami and a hint of spiciness. It's versatile, perfect as a side for drinks or as an accent in dishes. They are planning to sell it in bottles, and I'll definitely buy it! Plus, you can have unlimited refills of this XO sauce, a luxurious and delightful service. Next was the "Deep-fried Chicken White Liver Paste" - a dish from about 50 years ago in Hong Kong cuisine. It's Tommy's signature dish, expertly seasoned and piping hot. It's delicious, but I wonder where you can even get chicken white liver every day. They make sure to secure a supply, though. The "Tokyo X Pork Char Siu" was next, grilled fresh from 5:30 pm in time for the 6:00 pm customers. The char siu, including the honey-glazed parts, is tender and sweet, giving a taste of Hong Kong. Then came the "Drunkard Uni" - I've had drunkard crab and shrimp before, but uni was a first, and it was delicious. The "Soft-shell Turtle and Winter Melon Soup" - a seasonal dish for summer (but they'll make it anytime if you ask). The essence of soft-shell turtle and winter melon blend beautifully in this elegant soup. It was so tasty that I ended up having seconds. The "Crab Spring Rolls" - fried and served with Lee Kum Kee sauce, a classic Hong Kong touch. Even without sauce, the crispy rolls were delicious. I tried a bit with the sauce for a refreshing taste. The "Redspotted Grouper Steamed Dish" - a rare fish also known as Akou or Kijihata. This Hong Kong-style dish is steamed and lightly drizzled with sweet soy sauce, hot oil, topped with leeks and coriander. The Hong Kong-like aroma was irresistible. I thought, 'I wish there was some rice...' and to my surprise, they served "Yume Pika" rice cooked in a clay pot, a brand called "Tsuranuki". I was grateful. The slightly sweet soy sauce and the perfectly balanced sweetness of the rice matched well. It seems they chose this rice specifically for this dish. The attention to detail is impressive. The "Crispy Chicken" - a must-try dish when it comes to Tommy. It's a dish served at Fukurinmon Fukuchi Kaisanshuuka and South Labo Minami. They use chicken from a contract farm in Ibaraki. The chicken is repeatedly coated with oil to achieve a crispy skin and flavorful meat. When seasoned with Chinese five-spice powder and salt, it feels like you're in Hong Kong. A bit of vegetables followed with the "Today's Vegetables" - broccoli, asparagus, stir-fried with salt, finely chopped Jinhua ham, and corn. A comforting dish for a little break. Next up were the carbs - first, the "Ham Yui Fried Rice" - the ultimate fluffy fried rice made with Thai rice. The saltiness of Ham Yui (fermented fish, maybe shad?) adds richness to the dish. And the "Shrimp Wonton Noodles" - surprise! The wontons are filled with succulent prawns. It's a luxurious touch, a mix of the owner's dedication and playfulness. The noodles are close to authentic Hong Kong style, a bit refined but delicious.