We made a reservation 2 and a half years in advance and visited the restaurant with mostly the same members as last time. The members agreed, "It feels like a reunion." This authentic Chinese restaurant is completely different from the typical Chinese restaurants in town. The real taste of Chinese cuisine is something you can experience here. Even looking at the reviews, the variety is limited to dishes like dumplings. The reasonable prices are also a plus. Today's menu included: Chinese-style edamame seasoned with a unique oil and soy sauce, Cloud White Pork with ginger and sesame oil, and salt sauce and sesame sauce. The thick meat was perfectly seasoned and cooked just right. The stir-fried zucchini was also well-cooked. The bitter taste of the bitter gourd fritters was somehow perfectly balanced, showcasing the skill of Chinese cuisine. The tomato and egg stir-fry seemed like something you could make at home, but the chef's skill shone through. The dumplings were consistently delicious. The steamed dish made with rice flour and beef was confirmed by the landlady to be a dish from Chongqing and Sichuan cuisine. While pork and chicken are also used, tonight's dish featured beef seasoned with Chinese soy sauce and served with coriander. The Dunhuang-style cold noodles were lightly seasoned with salt and a hint of vinegar for a refreshing taste. For dessert, there was Vietnamese-style yogurt ice cream, which was delicious and rich in flavor, and warm sesame dumplings with sesame sauce.

I was lucky enough to sit at a seat I had reserved three years ago. The seating consists of a counter and one round table in the back. The number of seats is quite limited. The counter was empty, so it might be a private reservation for the round table. The hostess is very kind and soothing. The dishes included boiled edamame with sansho and star anise, steamed chicken and squid surimi, zucchini and bitter melon tempura, tomato omelette, steamed rice flour dish, noodles, dessert, turtle soup, Shaoxing wine, and beer (Black Label, Heartland, Tsingtao).

I went to the dreamy Dunhuang and had a wonderful time! I brought my own wine and tried the omakase course. The dishes, made with ordinary ingredients, were delicate and special, truly unique to this place. Personally, I loved the tomato noodles. The desserts were also incredibly delicious. I couldn't resist ordering two! I can't wait to go back again. It felt like going to Disneyland, such entertainment. Dunhuang is just a 3-minute walk from Akebonobashi Station. #Dunhuang #Akebonobashi #AkebonobashiDinner #AkebonobashiGourmet #TokyoChinese #YotsuyaSanchomeGourmet #YotsuyaSanchomeDinner

This restaurant is really difficult to make a reservation at! We always wait for a table for six girls at the round table in the back. Waiting and waiting, so happy to visit after a long time. The day we visited, our work efficiency also improved (laughs) because everyone could gather at 6:30 pm, which is amazing! The dishes are all elegant and refreshing! Each dish has a strong presence, thanks to the cooking skills that bring out the flavors of the ingredients. The menu changes monthly, with about 10 dishes including dessert. Everyone had a blissful expression that they would never show at work, thanks to the savory dishes! The dishes included: pickled century egg, stir-fried dried fish, pickled onion and herring, daikon mochi, cauliflower fritters, crab and minced pork vermicelli stir-fry, water dumplings, extra-large meatball stir-fry, spicy noodles, and dessert (tapioca with sweet red bean soup topped with coconut ice cream). Everyone was in a state where they could only groan at the outstanding food. Looking forward to visiting again! RedCard Madame ☜☻︎

I went along with someone who loves chives and wanted to eat chive soba, which is a limited-time menu for March. I had just recently overcome my aversion to chives in the past few years, so I wasn't really feeling like going, but when I tried it, it was surprisingly delicious! There was absolutely no unpleasant smell. The crispy and fragrant chives paired well with the chewy noodles, creating a great texture contrast.

In my 30s, I used to visit this restaurant frequently. Back then, it was easy to make a reservation about a week in advance. However, it has now become a restaurant with extremely difficult reservations, and I haven't been able to visit for a while. A friend who shares my love for food notified me that a cancellation had opened up a spot, so I finally got the chance to revisit. The owner still remembered me, which made me happy, and the food was as amazing as ever, if not better. The dishes were light, flavorful, and didn't rely on artificial flavors or excessive saltiness. Despite the restaurant's popularity, they continue to use simple ingredients to create delicious and reasonably priced meals, unlike many other high-end restaurants in the area. I can't help but feel envious of how difficult it is to secure a reservation here.

The traditional Chinese flavors are enhanced with a new element, creating a sophisticated taste. The balance of flavors is exquisite, with a subtle saltiness and the ingredients shining through. The stir-fried bitter melon with chicken ham, tomato, egg, and Sichuan pepper sauce, swordfish, cucumber, spring roll dumplings, and spicy tripe Shanghai-style fried noodles were all delicious. The dessert was also fantastic, more elegant than stylish dishes, leaving a strong impression at the end.

Dunhuang is a Chinese restaurant that is famous for being impossible to get a reservation at. It is run by a husband and wife, with only a counter and round table available. Currently, they only serve one group of customers a day, with a maximum of 8 people. The restaurant is known for its refreshing Chinese dishes that you can eat as much as you want. They are currently considering closing due to the long waitlist of 3 years, and are not accepting new reservations. A group of 8 people gathered for a special meal at this exclusive restaurant. They enjoyed a hearty and delicious menu including: - High mountain tofu in sesame soup - Pork and coriander in ginger sauce - Shredded dried fish with sansho pepper and new onion - Shrimp and squid dumplings with rapeseed blossoms - Stir-fried tripe and garlic sprouts - Boiled dumplings - Steamed cod and potatoes with black bean sauce - Nira mixed noodles - Various desserts They ate, drank, and laughed heartily, enjoying the best food and the best company. It was such a wonderful gathering, but unfortunately, it was the first and last time for the author to visit. If anyone has a reservation, please invite me too! The author's parents also deserve a relaxing time. Maybe in 2024, they can take a leisurely trip to a hot spring, and perhaps open a daytime-only restaurant specializing in nira soba noodles.

Dunhuang course. Delicious, gentle, and fun. It cleanses the body. Even if you open all eight gates, you will be healed if you eat this. Tonio Trussardi. Thank you very much to everyone who joined me. #Dunhuang #Chinese #HomeCooking #Around7000yen #About5minutesfromthestation #Deliciousness, gentleness, and lots of fun #Longing, heartache, and strength #Revolving table #Turning more than usual #Excitement #Higher than usual #EightGates #NightGuy #Behomazun #Elixir #GreatRecoveryMedicine #TonioTrussardi #I can't believe there's a taste like this in the world #AkebonobashiChinese #AkebonobashiGourmet #Wanttoconnectwithmeatlovers #Wanttoconnectwithgourmetlovers #foodstagram #MeatActor #nikuday0u

Delicious home-cooked Chinese cuisine. Despite being Chinese, the flavors are gentle. Some dishes don't use much oil, or no oil at all. The appetizers of shiitake mushrooms and bamboo shoots were cooked in soy sauce. The pork tongue and celery with spicy oil dressing were exquisite. When I visited in the early spring of 2018, I made a reservation for this fall, which seemed like a long way off. Despite many restaurants closing due to the pandemic, this place has managed to stay open for regular customers. Thank you for the wonderful meal.

A unique and charming restaurant. Despite feeling a bit intimidated, I cautiously opened the door and was warmly welcomed by a friendly motherly figure who led me inside. She apologized for the abrupt entrance, but there was no need for apologies - I was grateful for the warm reception. I was quickly served a drink, setting a pleasant tone for the meal. The stir-fried squid, paired with what seemed like cucumber, was simple yet flavorful and delicious. The century egg tofu had a gentle taste. The fried chicken, marinated in a shrimp miso sauce, was a standout dish that went well with drinks. The sweet and savory pork shabu-shabu with a hint of punchy herbs (basil?) was irresistible. After refreshing my palate with Chinese broccoli, I enjoyed the cute mini-sized water dumplings. The shrimp chili was exceptionally tasty, and the motherly figure kindly prepared a small portion of rice to accompany it. To finish, I had a clam soup with noodles at the bottom, a light option for those with room in their stomachs. Despite feeling full, the tempting dessert lineup expanded my stomach capacity. The desserts were just as delicious as the main dishes! The next reservation is in 2024, with a playful remark about not being alive by then. Grateful for the amazing food and the lovely motherly figure.

It's been two years since my last visit (made a reservation two years ago), and I have once again realized that this restaurant is truly exceptional and worth the difficulty in making a reservation. The dishes are elegant and refreshing, yet each one has a strong presence. The skilled use of salt, oil, and aromas is what sets them apart. There is a subtle balance between sophistication and bold flavors that leave a lasting impression from the first bite. Despite not using high-end ingredients, the cooking techniques, creativity, and taste combinations provide a high level of satisfaction, making it a wonderful gem in the city. After finishing my current reservation, the restaurant is planning to temporarily close. I look forward to the day when we can meet again after you have rested your body. The dishes include: Firm tofu with celery and Shanzai stems, New onion and sand liver, Sardines and cucumber, Tofu and shrimp dumplings in green vegetable soup, Water dumplings, Glass noodles with crab, Spare ribs in Ma La sauce, and Stir-fried garlic chives noodles (a seasonal specialty from March to April).

Tonight, I attended a wine party at a highly exclusive restaurant that is very difficult to make a reservation at. The restaurant is not very large, but it is just the right size for the owner and his wife to manage. We started the meal at an 8-person round table in the back. Every dish that came out was incredibly delicious! The course menu changes every time, and the dishes we had were completely different from the ones posted on food review websites. The variety of dishes was large, but we managed to finish them all. The next reservation is for 4 years later...

It may be difficult to make a reservation, but when you finally get to visit after waiting for a long time, everything is so gentle and the dishes are full of flavor that you can't help but go "Mmm" (๑˃̵ᴗ˂̵)و. We always wait for the round table in the back with 6 girls. There are only seats at this round table and at the counter. It's always full with 10 people. The menu changes monthly, with about 10 dishes including dessert. However, we always ask the owner for a favor and end up having two desserts each. She says, "I won't have any left for tomorrow," but she still makes them for us! The dishes are all elegant and refreshing! Each dish has a strong presence and is a result of cooking skills that bring out the flavors of the ingredients. The chive soba is a famous dish only available from March to April. The chives have a soft, refreshing aroma and a crunchy texture! The combination of the chewy texture and the crunch is wonderful, making you want to keep eating it. I hope I can visit again soon! RedCard Madame☜☻︎

Dunhuang has somehow become a restaurant that is impossible to get a reservation at. A few years ago, when I called without knowing anything, I found out that even months in advance were fully booked, and I had no chance. However, I was lucky enough to be invited. It is a place where an elderly couple carefully prepares Japanese-style Chinese cuisine. Their specialty is the juicy water dumplings with delicious skin. And everyone becomes addicted to their superb dish called "Nira Udon" as a finale, which is apparently only served during the season when the chives are tasty. I was looking forward to this, so it's a shame, but I guess getting a reservation during the chive season must be incredibly difficult.

Hello, this is Mitomi Emon! You can find me on Instagram at "@mitomi_emon" and on my blog at "http://ameblo.jp/nobuhiromitomi". There are two types of difficult-to-reserve restaurants. One is the high-end restaurant that focuses on techniques and ingredients. The other is the cost-effective restaurant where you can enjoy delicious meals at a low price. The former is often "exclusive" to regular customers, making it difficult to get a reservation, while the latter is "open" to everyone, resulting in reservation dates getting further and further away. Today, I would like to introduce a Chinese restaurant called "Dunhuang" in Akebonobashi, which is a typical example of the latter. Run by an elderly couple, this restaurant offers gentle Chinese home-cooked dishes in a course menu priced at 5500 yen, which is quite a bargain. The set course is a surprise, giving you a feeling of visiting someone's home. The only staple dish is the "Water Dumplings". The skin is chewy yet moist, and the filling is gentle with a hint of crustacean flavor when combined with the sauce. Although they are small, you can eat as many as you want. Seriously. Here are some other dishes on the menu that you would want to eat every day. Reservations may not be available for a few years, but it's worth the wait. "Bean Sprout Wrapped in Yuba" - a dish that symbolizes Dunhuang, cheap and delicious. "Shiitake Mushrooms" and "Pork Ear Meat Assortment" - fatty yet refreshing. "Broccoli with Shrimp Miso Flavor" - a unique taste similar to fish sauce. Eating broccoli with salted fish. "Shrimp Chili" - a firm texture with a spicy and garlic flavor impact. This is where you start craving rice. "Steamed Chicken with Lemon" - chicken coated in lemon that disappears quickly. "Minced Meat and Bean Sprout Soba" - goes perfectly with cilantro. "Almond Jelly"

Tonight, I visited a highly sought-after restaurant that requires a 3-year wait for reservations, located just a 2-minute walk from Akebonobashi Station. It is a Chinese cuisine restaurant called Dunhuang. Tonight, we had a private reservation for 8 people. The restaurant has both table and counter seating, and currently only accepts one reservation per day. The course menu costs 5,500 yen excluding drinks. We opted for warm Chinese tea. The dishes included sesame-dressed eggplant, edamame with star anise, spring rolls with sea bream, cucumber, and shiso leaves, stir-fried tofu with leeks and celery, winter melon and scallop soup, water dumplings, stir-fried beef tendon and pork tripe with vegetables, rice, and chicken and cucumber noodles. For dessert, we had a variety of options to choose from, including ai yolk, tofu jelly with peanut sauce, che, sesame dumplings, and almond tofu. I tried che and ai yolk for the first time, and they were both delicious. The total bill came to 7,280 yen, and we split the cost among the group, making it quite a good deal. It was a delightful dining experience.

［Instagram: @ada_log］https://www.instagram.com/ada_log/?hl=ja Dinner Log TOP5000 ■ Omakase Nearest station: Akebonobashi Station Hello everyone. It's Ada Log, who has recently been on a gourmet streak. I managed to secure a reservation at the highly sought-after restaurant "Dunko" that has become known for its difficulty in booking. It felt like a miracle when the owner called to inform me of a cancellation, allowing me to finally visit for the first time. It was like finally going on a first date with a crush after waiting for so long. The restaurant only offers a monthly changing omakase course. On this day, there were two groups of two, including us, and one larger group, so we were able to comfortably sit at the counter. We started with a toast with Qingdao beer. The dishes consisted of: 1. Bitter gourd and goya salad. 2. String beans with shrimp, scallions, and scallops. 3. Chicken and glass noodle salad with a spicy dressing. 4. Eggplant stuffed with shrimp and minced meat. 5. Steamed pork meatballs. 6. Cold soba with vinegar sauce. 7. Dessert options included almond tofu with red bean jelly and tapioca with ginger soup. The total bill for two people was around ¥12,000, which felt like a good value for the quality. However, while the food was good, there was nothing particularly outstanding that left a lasting impression. The hype surrounding the restaurant may have set expectations too high. Since the menu changes monthly, I feel like I need to visit again to truly understand the charm of Dunko. I plan to make another reservation, and the owner said she will be waiting for my call. It felt like being gently accepted by a crush... I'll be calling the owner soon.