I love Yamano Hen-san. Today, I am excited to visit the restaurant again! Starting with the classic spring rolls, usually with caviar, but this time with sea urchin. The filling is conger eel, creating a harmony with the sea urchin. My favorite dish, karasumi with glass noodles, is the best and strongest. I hope to eat it to my heart's content someday. Yamano Hen-san always serves the best dishes, and I love them.

After 4 months, I visited for the second time. Michelin-starred Ginza Yamano Hemi Edo Chinese served delicious dishes such as sea urchin and corn chawanmushi, flower crab spring rolls with caviar, tangmo glass noodles, black abalone and shark fin, an assortment of dishes, wagyu beef and bear meat, tantan noodles, and eel fried rice. It was delicious again this time! The caviar and flower crab spring rolls were exceptional! I have already made reservations for December and January when Shanghai crab is included in the course. Looking forward to it!

"Yamanobe" is a renowned restaurant located in a prime location in Ginza, offering a fantastic Chinese dining experience. The interior is designed in a sophisticated modern Japanese style, creating a calm atmosphere where you can relax and enjoy your time. The menu at "Yamanobe" features a variety of Chinese dishes using seasonal ingredients. In particular, the chef's kaiseki cuisine showcases delicate and beautiful presentation, allowing you to fully savor the natural flavors of the ingredients. The seasonal ingredients create a different taste and beauty with each visit. Additionally, the attentive service from the staff at "Yamanobe" enhances the overall dining experience, providing a sense of respect and hospitality from each interaction. With its exceptional skills and hospitality, "Yamanobe" can be considered a top restaurant in Ginza.

Today I visited the Edo Chinese restaurant, Yamano-be, which has received its second Michelin star since moving to Ginza. Chef Yamano-be, who is often featured on NHK Asaichi and other programs, infuses soul into exceptional seasonal ingredients gathered from all over the country to create delicious Chinese cuisine. From the counter, you can see the kitchen where Chef Yamano-be skillfully handles a large wok like it's part of his body. The menu includes dishes like spring rolls stuffed with caviar and sweet corn, vermicelli topped generously with karasumi, and a luxurious combination of high-quality ingredients like shark fin, beef fillet, and abalone with vegetables like yellow chives, green beans, and eggplant. The dishes are beautifully presented with sea urchin, caviar, and karasumi, and the meal ends with mapo tofu, tantan noodles, and a luxurious course that keeps you satisfied until the end. Chef Yamano-be's Edo Chinese cuisine is a bit expensive, but it is definitely worth the price. Today's menu cost 57,600 yen, while the chef's special course was 38,500 yen.

Tokyo Meshi July 1, 2023 (Sat) 12:00 PM - First visit. Food log 3.77, 2023 Michelin ☆ Today's lunch is here! First visit. Opened in 2015. Chef Yamabe is from "Tenchusoukan". A very difficult-to-reserve restaurant with valuable seats, invited by @kondou_motoki. Thank you. Menu is omakase course only. <Menu> 1. Century egg tofu with Kitamura purple 2. Eel and corn spring rolls 3. Harusame and Karasumi salad mix well before eating 4. Sanriku Ezo abalone and scallop XO stir-fry with yellow chives and green beans 5. Yoshikiri shark fin stew with Kinugasadake and komatsuna 6. Beef fillet and eel fritters with scallions on top 7. Mapo tofu using Nogasaki beef from Miyazaki Prefecture 8. Rice 9. Pickles 10. Chilled tantan noodles with Akita water shield 11. Red tea from Yunnan Province, China 12. Freshly made almond ice cream with mango and shine muscat on the side, topped with passion fruit sauce. Everything from start to finish was delicious. #GinzaYamanohashi #TokyoGourmet #GinzaGourmet #Tokyo #Ginza #FoodlogHighRating #DifficultToReserveRestaurant #Michelin #MichelinOneStar #MichelinStar #MichelinRestaurant #Chinese #ChineseCuisine #ChineseFood #Gourmet #GourmetLover #GourmetInstagram #Foodstagram #Foodie #FoodieGram #FoodPorn #FoodWalk #FoodieCommunity

Michelin starred. Top 100 on Tabelog in 2023. From the Tencho Cuisine Group, this restaurant has roots in the famous Ginza restaurant "Nihonbashi Yoshimachi" and now operates independently. They specialize in Edo-style Chinese cuisine using high-quality ingredients. Some may say that simply combining high-end ingredients isn't enough, as seen with dishes like spring rolls topped with fine caviar that can become warm, or eel covered in excessive truffles resulting in an overpowering truffle scent. However, this bold approach is characteristic of the Yamano style, and having a high-end Chinese restaurant like this in Ginza is a welcome addition. While the portion sizes are satisfying, it would be even more enjoyable if they could spread out the use of high-quality ingredients across more dishes.

I finally visited Yama no Hen, a restaurant I have always wanted to go to! Every dish I tried was incredibly delicious and I was impressed. The Karasumi Harusame (dried mullet roe with spring noodles) was especially delicious. (Sorry for the subjectivity) Among the restaurants I have visited in the same price range recently, this is by far my favorite and I definitely want to go back.

Slipping into a cancellation slot, I finally made it to Yamano-be. The spring rolls with mountain vegetables and scallops topped with sea urchin were delicious. The Japanese-style dish with karasumi (bottarga) and cellophane noodles was incredibly tasty! The cellophane noodles were boiled to a firm texture for a satisfying bite. The second dish of the day. The clam and shark fin soup with white asparagus was outstanding! The best dish of the day! The assortment of eight delicacies included firefly squid, century egg, blowfish, pecan nuts, button shrimp, jellyfish, and squid. The fugu (blowfish) milt hot pot was exceptional. The meal ended with tantan noodles and shirasu (whitebait) fried rice. The strawberry ice cream for dessert was incredibly delicious! The chef was friendly and made the experience enjoyable.

After watching Yamanobe-san's YouTube, I had been curious about this restaurant for a while. Finally managed to make a reservation at Omakase and visited. The spring rolls with a generous amount of purple sea urchin on top, and the mentaiko glass noodles were so luxurious that my mouth felt like it was going crazy. Each dish had a strong presence and the price was quite high, but it was worth it. I've already made my next reservation, and I'm looking forward to trying the mapo tofu next time. Thank you for the wonderful meal.

In Ginza, there is a Chinese restaurant that uses luxurious ingredients such as lobster, shark fin, and truffles, giving it a somewhat extravagant feel. The hospitality is excellent, making the dining experience pleasant. The dish with karasumi (bottarga) is very delicious. However, the flavors towards the end were a bit too strong. The surprise of sweet vinegar sauce on the Chateaubriand was delightful. Good quality meat stands out even when fried.

I was able to come to Yamano Besan, which has been on my wishlist for a long time, at a really good timing for reservation. The dishes were amazing, including the spring roll and karasumi salad, shark fin soup, fried cheese, blowfish shirako, mapo tofu, tuna and Kujo negi ramen, and dessert. Even though it was my first time, the staff were friendly and made me feel welcome. I was able to make a reservation for the next time, so I'm looking forward to it. Thank you for the wonderful meal!

It's a kind of Chinese cuisine that doesn't have the greasy feeling typical of Chinese food and has a moderate amount of saltiness, giving it a Japanese-like quality. As a result, you can eat it without feeling guilty. My favorite dish is the karasumi vermicelli. Shanghai crab and blowfish milt.

Yamanobe-san in Ginza is my all-time favorite restaurant. I have been a regular customer even before they received their Michelin star, and since then, it has become even more difficult to make a reservation at this amazing restaurant! I was lucky to secure a reservation this time, so it was my first visit to their new location after they moved. The original Yamanobe-san in the basement was fantastic, but the current location on the top floor of a glamorous building in Ginza is truly luxurious! Number of visits: Probably around 5 times. I love the "Karasumi Harusame" that comes at the beginning of the course! Every time I go, there are some changes, but this dish always blows me away. The first time I tried it, I was completely knocked out by the flavor. When I asked for the recipe, Chef Yamanobe generously shared it with me (truly a professional who has mastered his craft). I have tried to recreate it at home following his instructions, and it's delicious, but Chef Yamanobe's Karasumi Harusame is on a different level. Truly the magic of a Michelin chef...!! This time, the seasonal dishes included Shanghai crab and Matsutake mushrooms! The raw crab marinated in Shaoxing wine, the Matsutake mushroom steamed in a pot, were incredibly delicious. Every dish that came out was so delicious that my friends and I kept saying, "We can eat 5 more plates!" as we progressed through the course. Also, I must not forget the Shaoxing wine that is bottled in single servings. Every time, I wonder how much a full bottle of this costs... but the taste is exceptional! Another night of complete satisfaction. There is no Chinese cuisine in the world that is more delicious than this!!

A high-end Chinese restaurant that uses plenty of premium ingredients! Every dish served is a collaboration with high-quality ingredients. The eel spring rolls were fluffy and delicious, I would come back just for that dish. The day I visited, I struck up a conversation with the person at the next table, who had come all the way from Kyoto to Tokyo just to have lunch. It made me realize that this restaurant attracts customers from far and wide.

The day before, I received an invitation from my friend's friend who had managed to make a reservation, so I decided to go. Starting with abalone spring rolls, everything I ate was delicious! Especially the salted fish vermicelli and simmered sea cucumber were amazing. I used to think that the stronger the flavor of sea cucumber, the better, but at "Yamanobe," the light seasoning allowed me to truly appreciate the deliciousness of the sea cucumber itself. For drinks, I had a glass of white wine, two bottles of oolong tea, and two or three non-alcoholic beers, totaling almost 50,000 yen per person. It was quite expensive, but everything was so delicious that I was completely satisfied. This time we had a private room, but it seems fun to sit at the counter and watch the chefs cook. They mentioned that reservations are difficult to come by and they are fully booked for the rest of the year, but I would love to visit again if I have the chance.

I was brought here by Mike. The chef was incredibly kind and friendly. The atmosphere inside the restaurant was also great. They used plenty of high-quality seasonal ingredients, and each dish was exquisite with the goodness of the ingredients shining through. The spring rolls were delicious too. The pairing of alcohol and food was also excellent.

Reservation -> Very difficult. Course -> Each dish is amazing. There are not many places where you can taste such delicious Chinese cuisine. Everything is delicious. Despite being a famous chef, they came to greet us and were very friendly. I am very grateful. The course includes a variety of high-quality ingredients. The dishes are glamorous and make the most of these high-quality ingredients. Can you believe there's shark fin in the spring rolls? With caviar. Surprisingly delicious. And the shark fin rice cooked in a pot with sauce and topped with grated black truffle is exquisite. This is one of the best restaurants in life. I don't think any further explanation is needed. I just want you to visit and taste it for yourself.

Review of OMAKASE featured restaurant in May (spring ingredients): OMAKASE course (42,350 yen, including tax) Duration: Approximately 2 hours 20 minutes The restaurant, run by Jin Yamane, a former chef from the Tenchusakan group (3.78), boasts "Edo-Chinese" cuisine, incorporating Japan's seasonal premium ingredients into Chinese dishes. I found an opening on the online booking site OMAKASE and decided to visit. Yellow Emperor 20 years (500ml bottle 11,616 yen) Private room fee (6,050 yen) OMAKASE course (42,350 yen) 01. Toyama firefly squid, stir-fried edamame, scallop shumai with egg sauce 02. Spring roll with karasumi and hairy crab 03. Hakodate sea urchin and Wakayama conger eel spring roll 04. Chilled soup with tomato (filtered tomato consommé, clam dashi, Akita water shield) 05. Assorted appetizers 05-1. Teppei and jellyfish salad with Azumino wasabi, hybrid caviar 05-2. Botan shrimp marinated in Shaoxing wine 05-3. XO sauce and bamboo shoots 05-4. Young sweetfish and koshiabura fritter with baby watermelon 05-5. Candied pecans 06. Tochigi green asparagus and Sendai beef roll with chili sauce, Tochigi edamame, cherry shrimp maki 07-1. Yamaguchi black abalone and yoshikiri shark fin hot pot 07-2. Cherry shrimp and green asparagus mixed rice 07-3. Pickles (lightly pickled rape blossoms) 08. Miyazaki Ozaki beef tantan noodles 09. Oriental beauty tea 10-1. Almond tofu with wasanbon sugar, Hyuganatsu, Dekopon 10-2. Lemon peel mango macaron The combination of karasumi and hairy crab, sea urchin and conger eel, abalone and shark fin felt excessive. The practicality of these combinations was not very apparent. The hot spring roll with sea urchin raises concerns about temperature differences and warming up the sea urchin. The abalone, being a fast-moving shellfish, would have been better if dried goods were used in Chinese cuisine. Despite the use of high-quality ingredients, the layering of ingredients felt like it was trying too hard. We split the bill for the yellow wine and private room fee, totaling 51,183 yen per person. While the meal was delicious, it did not justify the 50,000 yen price tag. The restaurant is often fully booked on online booking sites, so perhaps it's just a matter of personal taste.

Enjoying high-class Edo-style Chinese cuisine at the counter✩︎ Chef Yamano of Ginza Yamano Hen offers a crispy spring roll, crunchy nagaimo, and a fluffy texture of shirako and tofu to savor the differences in textures. After the strong flavor of Shanghai crab, the gentle taste of crab omelet♡ The contrast in flavors will become addicting ☺️ Despite the generous portions, I still love carbohydrates. For the finale, the numbingly delicious Chinese rice bowl x2 and shark fin ramen! When you scoop it up, you can catch the shark fin wiggling haha. We are full of collagen haha. The attention to ingredients is of course top-notch. In addition to being delicious, it's fun and interesting to eat here. I want to try the menu in different seasons too! Thank you Chef Yamano for the humorous and delicious meal‍♀️ Dim sum, karasumi vermicelli, exquisite balance, shark fin spring roll, Shanghai crab, Shaoxing wine-soaked crab omelet, nagaimo shirako, mapo tofu, numbingly spicy, clay pot rice with unlimited refills, shark fin ramen, is it shark fin or noodles, almond tofu with wasanbon and steamed bun.

I had the opportunity to visit this restaurant and it was wonderful from the moment I entered. The atmosphere was fantastic, with a controlled yet relaxed feel. The chef was busy working in the open kitchen, allowing us to see his skills in action. The kitchen design also let us hear the sounds and smell the aromas of the cooking, building up our anticipation. The dishes were simple yet expertly prepared, highlighting the quality of the ingredients. Each dish was cooked right in front of us, and before we knew it, the meal was over. I made a reservation for next time and disappeared into the night streets of Ginza.