The udon is so delicious that six friends came to eat together. With six people, you can eat a variety of dishes. Starting from the appetizers... - Shrimp chili - Chicken karaage - Kung Pao chicken - Tofu hot pot - Spring rolls - Sweet and sour squid - Eight treasure vegetables - Bamboo shoot and shiitake mushroom simmered dish - Yakisoba - Five-ingredient fried rice - Crab fried rice - Corn soup It was so delicious! There was meat, seafood, and vegetables. We ate and drank a lot, spending about 10,000 yen per person... Beijing Yusen, the best!

Access: 3 minutes walk from Ogikubo Station, about 73 meters from the station. Around 7 PM, no waiting. Fluffy stir-fried white fish and egg whites for 3300 yen. Stir-fried shrimp in chili sauce (homemade tomato sauce) for 3300 yen. Five-ingredient fried rice for 1500 yen. Half portion of noodles, price unknown. The fluffy stir-fry was tasty but a bit bland. Would have ordered it if it was a bit cheaper. The shrimp in chili sauce had a light sauce, not my preference, but the shrimp was the best I've had - very juicy and delicious. The fried rice had almost no flavor, not to my liking. The noodles were also bland but not bad. I had high expectations from the great reviews, but it didn't quite hit the mark. Good service and atmosphere. If I go again, I would order the shrimp in chili sauce and try other tasty dishes.

I use this restaurant about once a month. The Peking duck and other dishes are incredibly delicious. I can enjoy shrimp here, which I can't at other restaurants. A customer from Chiba said it was the best restaurant, and I agreed.

The day before the visit, we made a reservation by phone for 2 people at 7:30 pm on Thursday! * Ice Oolong Tea 200 yen × 2 * Taisho Shrimp with Beijing-style Chili Sauce 3,700 yen * Stir-fried Beef with Shiitake Mushrooms and Bamboo Shoots 2,800 yen * Harumaki (spring rolls) 4 pieces 1,100 yen * Gomoku Yakisoba (mixed yakisoba) 1,500 yen The total was 9,500 yen, and payment is cash only! The flavors were not too strong, with delicate tastes that were all delicious. The landlady's explanations were very polite, and she kindly explained the differences between regular Chinese cuisine and Beijing cuisine, which was very informative. I was surprised by how delicious Beijing cuisine is, even though the restaurant looks plain. I was amazed that there is such a high-quality restaurant in Ogikubo! I want to come back with a larger group next time and try different dishes. I definitely want to try the Peking Duck next time! I'm also curious about their lunch menu!!! This is a hidden gem of a delicious restaurant that I would confidently recommend to others! It's right near the station, and it has a Foodlog rating of 3.77 as of June 2023, selected as one of the top 100 Chinese restaurants in Tokyo in 2021 and 2023, and won The Tabelog Award Bronze in 2018 and 2019!

"Beijing Yusen" is a restaurant in Ogikubo that has been selected as one of the top 100 Chinese restaurants on Tabelog in 2023. While Sichuan and Cantonese cuisine are often associated with top Chinese restaurants, this place offers authentic Beijing cuisine, which is quite rare. Unfortunately, the famous Beijing Duck requires a reservation three days in advance, so I couldn't try it today. What we had today: - Tomato Shrimp Chili - Fried Chicken - Yakisoba with five ingredients - Fluffy stew of white fish and egg white - Five-ingredient fried rice - Stir-fried beef with shimeji mushrooms The authentic Beijing dishes here are truly delicious and worth the trip to Ogikubo. You can try Chinese cuisine that you may have never had before. The standout dishes were the Tomato Shrimp Chili, which is made without any flour and has a flavorful sauce with juicy shrimp, and the fluffy stew of white fish and egg white, which has a unique texture and rich flavor despite being only seasoned with salt. The Yakisoba with five ingredients was refreshing with a variety of toppings. The five-ingredient fried rice and stir-fried beef were average.

During the moratorium, my younger brother wanted to eat, so we made a reservation at "Beijing Yusen," a restaurant I had been curious about for a while. We booked through Ikkyu. It seemed like many people come in groups, but there is also a counter, so it's possible to go alone (actually, there was a solo customer too). The course included the following: I opted for beer as my drink. 1. Assorted appetizers (bean sprouts and jellyfish cold dish, char siu, tofu skin roll) 2. Braised sea cucumber 3. Tempura shrimp with salt and onion sauce 4. Fried sea bream with a soy-based sauce 5. Abalone cream stew 6. Soup noodles (noodles in chicken broth) 7. Dessert: Melon and cherries. The dishes were amazing from the start, and the quality and excitement increased gradually as we progressed through the courses. The way they built up the tension and then elegantly brought it down with the light soup noodles was a skill only a seasoned chef could achieve. Everything was delicious, but the tempura shrimp with a salt sauce and plenty of onions and ginger, the crispy sea bream with a rich sauce, and the abalone cream stew were outstanding. The 6-course meal plus dessert cost 15,000 yen, but it was worth every penny. The ups and downs in the dishes, the high level of completion, and the satisfying portion size left me completely satisfied. There are still many delicious restaurants in Tokyo that I have yet to visit. The lady who provided service confidently mentioned that even the 7,700 yen course (without sea cucumber) offers a lot of unique dishes that you can't find elsewhere. In my opinion, the restaurant's strength lies in the way they elevate ordinary Japanese ingredients to create rich and flavorful dishes. I feel like even the 7,700 yen course would provide a satisfying dining experience. They are also flexible with requests, so next time, my brother wants to try the fried rice. The only downside was the lack of wine, but considering the classic and high-quality Chinese cuisine offered here, I think it's not a big issue. I would definitely like to visit this restaurant again.

The head chef, who comes from the prestigious mountain-top hotel "New Beijing," creates exquisite Chinese cuisine that cannot be experienced in other restaurants. This popular restaurant, where reservations are hard to come by, is located conveniently close to Ogikubo Station. The building houses an Italian restaurant on the first floor and the Chinese restaurant on the second floor. Upon arriving, you are guided to a table in the back after providing your reservation name. The restaurant has a total of 21 seats, including counter seats. As I entered, I noticed other diners enjoying delicious-looking dishes. Beijing Duck requires advance reservation, while other dishes are available a la carte (there are also set menus available). - Qingdao Beer: A perfect start to the meal with a Qingdao beer. - Three Kinds of Mixed Appetizers: A mixture of char siu, cucumber, scallions, and jellyfish. Perfect as an appetizer with drinks. - Fluffy Stir-Fried White Fish and Egg Whites: A must-try dish that is worth visiting the restaurant for. The texture is surprising and delightful, with a smooth and fluffy surface and a delicious flavor. - Shaoxing Wine 10-Year Bottle: Indulge in a luxurious 10-year-old Shaoxing wine and savor its deep, aged aroma. - Beijing Duck: Half a duck, pre-ordered in advance. The crispy skin is served separately from the meat, allowing you to savor the rich flavors. - Beijing-style Crispy Fried Chicken Nuggets: Juicy and crispy fried chicken with a simple seasoning enhanced by scallions and sesame oil. - Stir-Fried Shrimp in Chili Sauce with Homemade Tomato Sauce: A tangy chili sauce with a refreshing tomato base, paired with plump and tender shrimp. - Spring Rolls: Crispy spring rolls filled with hot and savory filling. - Sweet and Sour Pork: Large pieces of pork coated in a sweet and tangy sauce with a variety of vegetables. - Steamed Dumplings: Smooth and flavorful dumplings with a soft and chewy skin. The elegant and warm service from the staff creates a homely atmosphere, allowing for natural and enjoyable conversations. The authentic Chinese cuisine, without any pretentiousness, is a delightful experience for anyone who visits. It's no wonder that people are captivated by this charming restaurant. I am grateful for discovering yet another wonderful dining spot.

A group of friends and I visited to celebrate. It's only a few minutes walk from Ogikubo Station, but it's a bit hard to find as it's located in a back alley. We climbed the stairs to the second floor and entered a long, narrow restaurant. We ordered our favorite drinks like beer, Shaoxing wine, and highballs. The course started with appetizers like char siu and yuba. The dishes included shrimp chili, stir-fried beef, fluffy egg whites, shark fin soup with lots of enoki mushrooms, noodles, and dessert, all of which were light and elegant Chinese cuisine. It was delicious, but I wish there was a bit more volume. They don't accept credit cards and there are no private rooms, so it may not be convenient for work or group gatherings. It might be a good place to go with family.

I visited this famous restaurant known for its Beijing Duck. Since Beijing Duck requires a reservation, it's important to keep that in mind. There were two of us, so we ordered a half duck. The owner, who manages the restaurant, kindly explained the dish to us. It was the most delicious Beijing Duck I've ever had. We enjoyed it with Shaoxing wine. The other dishes were traditional and simply seasoned. The restaurant has a small number of seats, so I think reservations are necessary. However, the atmosphere is casual and inviting, so I believe it's a great place to come with friends for a casual Chinese meal.

Every time! We had our regular meeting year-end party at Beijing Yousen, and a birthday Beijing Duck haha. The appetizer platter, fluffy egg, whitefish with bean chili sauce, tomato and shark fin soup, delicious oil-drenched chicken, Beijing Duck, fluffy egg (yolk version), shumai, and tender stewed Chinese cabbage. Every year I think the same, but this place is really delicious ❤️ This is what gentle Chinese cuisine is all about! For those who haven't tried it, I really want you to experience it at least once! This year, we had a great time drinking and having fun with the regular meeting members. We have our year-end party here every year! And we have already made a reservation for next year haha. #BeijingDuck #BeijingYousen #OgikuboGourmet #ChineseCuisine #Top100Restaurant

One of the three great curries in Ogikubo, the Indian-style curry rice at the Michelin Bib Gourmand-rated Spice restaurant owner's invitation, we had a hearty meal at Beijing Yusen! We climbed the steep stairs to enter the restaurant. First, we toasted with Qingdao beer - Cheers! Next up was a 10-year-old Shaoxing wine, with a deep and rich flavor that spread nicely in the mouth. We started with steamed chicken, jellyfish, and roasted pork as three types of Japanese dishes, and the recommended clam Shaoxing wine pickled dish by the landlady was perfectly balanced in saltiness. The clam Shaoxing wine pickled dish is a masterpiece for drinkers! The texture of the clam and the flavor of the Shaoxing wine and garlic are amazing! The combination of Shaoxing wine and the sticky texture is the best match and incredibly delicious! The spring rolls had a crispy skin and a moist filling - a classic spring roll. The vinegar chili sauce is recommended! The owner's recommendation, the fluffy white fish and egg whites, with the crispy egg whites and overall balance that is hard to describe, was a dish that stood out! When eaten over rice in a bowl, this dish would disappear quickly into the stomach! Despite its appearance, this dish has a big presence! The star dish, the Beijing duck, arrived! Crispy skin, juicy meat, and homemade sweet miso sauce - delicious! Although we shared half a duck between two people, I could have easily finished it alone! Enjoying picking the meat off the bones and savoring it with the Shaoxing wine = pure bliss! The spicy and sweet white fish is like being between class B and class A, leaning towards class A. This dish is also delightful with its sweet and spicy taste, a true delight for the taste buds! This is also a specialty - the Tomato Shrimp Chili. It is elegant, with a fresh tomato flavor that sets it apart from the usual shrimp chili. This dish is also delicious! We finished a bottle and two cups of Shaoxing wine, drank six cups between the two of us, and got comfortably drunk! Thank you for the delicious meal. Looking forward to the next visit!

Eating out every day to conquer the top 100 restaurants. Today, I visited a Chinese restaurant in Ogikubo called Beijing Yuusen. This restaurant was selected as one of the top 100 Chinese restaurants in 2021, and also received the Bronze award in 2018 and 2019. I arrived at the restaurant around 6:30 pm on a Saturday. It is located on the 2nd floor of a small building in a back alley near Ogikubo Station. It would have been difficult to find this restaurant without information from websites like Google Maps, as it is not located on a main street. I ordered the Five-Ingredient Soup Soba for 1,500 yen, Beijing-style Fried Young Chicken for 2,200 yen, Salted Stir-Fried Chinese Vegetables for 1,500 yen, Five-Ingredient Yakisoba for 1,500 yen, Steamed Dumplings for 1,260 yen, Fluffy Stir-Fried White Fish and Egg White for 2,800 yen, and 4 Spring Rolls for 1,100 yen. Unfortunately, I couldn't try the Beijing Duck as it required a reservation in advance. The staff explained each dish carefully. The Five-Ingredient Yakisoba is unique as it is made without steaming, allowing the noodles to absorb more flavor. All the dishes were delicious and well-prepared. The Fluffy Stir-Fried White Fish and Egg White was particularly outstanding. Chinese food can sometimes be too salty, but the flavors at this restaurant were just right. I was able to make a last-minute reservation due to it being a weekday and a typhoon day, but I was told that reservations fill up quickly on weekends. During non-pandemic times, weekdays can also be busy. The restaurant may seem high-end, but the delicious flavors make it worth it.

A Beijing cuisine restaurant near Ogikubo Station. It has a high rating of 3.77 on Tabelog (as of 2022/11/04). The chef is someone who served as the head chef at a mountain hotel and is a well-known restaurant featured in magazines. We ordered the following items a la carte: Crushed tofu Beijing-style stew (half portion, 1,200 yen), Shark fin stew (8,000 yen), Five-ingredient yakisoba (1,300 yen), Oolong tea (200 yen). The crushed tofu Beijing-style stew is a dish made by stewing crushed tofu and steamed chicken. The chicken's umami flavor adds to the rich taste of the base soup. The shark fin stew is made with bouncy shark fin and plenty of ginger. It was a shame that the starch was lumpy. The five-ingredient yakisoba is a feature of using boiled noodles instead of steamed ones. As explained by the landlady, the texture is similar to soup soba. The noodles themselves were not bad. It contained bamboo shoots, shiitake mushrooms, squid, shrimp, etc., and was reasonably generous in ingredients, but the quality was not great. The chef may have come from a hotel background, but the restaurant is quite homely, similar to a local Chinese restaurant. The landlady is very kind and explained the dishes in detail. Depending on what you order, the bill can vary significantly, so it is possible to enjoy authentic Beijing cuisine at a reasonable price.

I ordered the following dishes during my visit in the evening of July 2022: - Abalone in cream sauce [6,500 yen] - Taisho shrimp in Beijing-style chili sauce [3,500 yen] - Peking duck - Stir-fried beef and bell peppers [2,500 yen] - Harumaki [1,100 yen] - Crab fried rice [1,800 yen] - Shrimp yakisoba [1,500 yen] - Almond jelly [600 yen] - Shaoxing wine and more Hmm, everything tastes delicious here. The sweet and sour pork could use a bit more saltiness. The abalone is chewy, and the shrimp is juicy. They also teach you how to wrap the Peking duck properly.

I visited this place by entering a narrow alley near the south exit of Ogikubo Station. I went up to the 2nd floor. There is no background music in the store. I ordered the "Chingensai Fried Rice". It was served in about 10 minutes. The fried rice was delicious with a nice texture, even without the use of artificial seasonings.

This feels like a creative blend of Japanese and Chinese cuisine. Very elegant Chinese food. The fluffy egg and fish dish is sophisticated yet retains the richness of the egg, creating a unique and delicious flavor. The shrimp chili features high-quality shrimp in a refreshing tomato sauce. The fried chicken has a crispy coating with scallion oil, and the meat is juicy without being greasy. The stir-fried greens are lightly seasoned, with delicious mushrooms adding extra flavor. Additionally, there is a five-ingredient fried rice and yellow chive yakisoba to finish. The yakisoba is not heavy, making it easy to eat even after all the other dishes. It was delicious.

A heartwarming and ultimate Beijing cuisine restaurant where you can enjoy. Located on the second floor of a back alley near Ogikubo Station. Surprised by the depth of Ogikubo as a town. It may seem like a typical Chinese restaurant at first, but it is actually a utopia filled with happiness. The fantastic dishes served here completely exceed the atmosphere created by the interior and exterior. The service and dishes are all perfected by the professional madam who runs this world. The restaurant is filled with a happy atmosphere. Each dish warms both the body and soul with every bite. It's a wonderful Chinese restaurant that you would want to keep visiting, like something out of a fairy tale.

This year's year-end party for the regular meeting members was also held here. The Peking duck at Beijing En is a must-eat because you can't eat it anywhere else!! I just don't eat Peking duck anywhere else!! The shumai I tried for the first time this time was excellent! The simple dishes here are often surprisingly delicious, with flavors that are like a bolt of lightning! And the simmered shiitake mushrooms and fried Chinese cabbage! Can you believe it's only seasoned with soy sauce! It's unbelievably flavorful and delicious! I'm always impressed every year! As the regular meetings continue, in addition to planning the next event or trip, past memories are also shared, making it even more enjoyable. I hope we can create lots of fun and delicious memories next year too.

The dining companion was not good with spicy food, so we ordered a la carte. The hostess provided a warm and welcoming service, maintaining the perfect balance of being neither too close nor too distant. The dish of small but high-quality shark fin stewed in a delicate broth was exquisite. The Peking duck (half portion) was cooked to perfection, with a sweet glaze that was caramelized to a crispy finish. The dish of white fish and egg whites had a unique and fluffy texture that was truly impressive. The Peking-style stir-fried prawns had a sweet and sour flavor with a hint of chili, which was enjoyable even for those who don't like spicy food. The green onion ramen could have been improved with softer noodles, but overall, the experience was delightful and the food was delicious. Thank you for providing such a pleasant dining experience.

<December 2021 Visit> [Content] - Three kinds of appetizers - Stir-fried new ginkgo nuts and shrimp - Stir-fried beef and shimeji mushrooms - Half portion of Peking duck - Cod milt with black bean sauce - Crab meat and napa cabbage stew - Yakisoba with five ingredients - Cumin soup - Highball - Draft beer - Daigetsu Shaoxing Kishu - Kame Dashi Shaoxing sake [Details] December's "Beijing Feast" ☆ It's been a while since my last post (sweat) On this day, surprisingly, it was just the two of us (laughs), so the concept was to focus on ordering dishes we don't usually have! First, a toast with "highball" and "draft beer." "Three kinds of appetizers" The first dish was the usual three kinds of appetizers - char siu, radish and jellyfish salad, and yuba roll. A comforting and stable taste. After enjoying the appetizers, we contemplated the menu for the day... Since it was still early at 5 pm, and we had the place to ourselves, we discussed various menu options with the madam. "Stir-fried new ginkgo nuts and shrimp" The recommended menu item was stir-fried beef ribs, but I wanted something different this time... The madam suggested we could change it to shrimp, so we decided on that immediately. The seasonal new ginkgo nuts have an adult flavor. The salt stir-fry brings out the umami of the plump shrimp. It's deliciously light with shimeji mushrooms, bamboo shoots, silk pods, carrots, and snow peas. Next up, of course, was the "Daigetsu Shaoxing Kishu" in a bottle on the rocks. Shaoxing sake goes really well with Chinese cuisine. "Stir-fried beef and shimeji mushrooms" From the grand menu, I was interested in the beef dish. It has a deep flavor base of soy sauce. The slight garlic flavor enhances the umami of the beef. The simple stir-fry with shimeji mushrooms and green onions is delicious. "Half portion of Peking duck" We had pre-ordered the Peking duck. Since it was just the two of us, we asked for a half portion. With four slices each, we could really enjoy it this time. Roll it up with plenty of miso, scallions, and cucumbers. Oh, the chef's Peking duck is the best! "Cod milt with black bean sauce" A dish that caught my eye from the recommended menu. The madam said, "If you like cod milt, this is a must-try!" The cod milt with batter is creamy and exquisite. The exquisite seasoning of the sauce is just amazing!!! This was definitely the right choice. Since the Shaoxing sake was running out, we asked for a different one. "Kame Dashi Shaoxing sake" It has a deep richness and a different flavor. "Crab meat and napa cabbage stew" I chose a dish with a different seasoning to focus on the vegetables. You can taste the sweetness and texture of the napa cabbage directly. The crab meat plays a supporting role. The gentle stew that warms your body can also be enjoyed as a soup. "Yakisoba with five ingredients" I hesitated on the finale and ended up with yakisoba. It's packed with shrimp, squid, pork, roast ham, shiitake mushrooms, and bok choy. The lightly seasoned dish can be quickly devoured. The taste is reassuring and somehow nostalgic. Actually, when I visited in September last time, I also had a similar concept of trying new dishes with my partner. The yakisoba with Chinese chives that we had as the finale was exquisite. This time, the recommended dish was the yakisoba with Chinese chives again, but I decided to go for the five-ingredient version for a change. I also wanted to try the spring roll dish that impressed me last time, but unfortunately, they didn't have it prepared this time. So, I asked the madam to prepare the spring rolls for my next visit. And since it's yakisoba, I thought having some soup would be nice, and the madam kindly offered a little soup. "Cumin soup" The classic finale is cumin, but this time it was a soup without noodles. The soup, generously garnished with green onions, is deliciously heartwarming... We finished with a total of 27,730 yen for the two of us. Ah, completely satisfied. It was delicious. The exquisite dishes prepared by the chef, who works diligently, and the wonderful conversations with the smiling madam. Everything is so soothing. Grateful.

The chef at the hotel on the mountain top served a high-end gourmet course with a combination of three dishes. The stir-fried shrimp and braised shark fin in a thick sauce were delicious. The spicy stir-fried white fish, made with sea bream, had a perfect balance. The scallop and bamboo shoot soup was exquisite. The soba noodles made with only maple leaves had a rich flavor and were delicious. Overall, the high-end course was of exceptional quality and perfection.