Tonight's dinner is at a Chinese restaurant in Hiroo, but it's not just any Sichuan cuisine. Chef Iketa has been recognized as the successor of the "Song Yunmen School," which follows the traditional Sichuan cuisine. The restaurant has a spacious interior with mainly table seating and a spacious open kitchen. In addition to Chef Iketa, there is Manager Kumagai and a female staff member. The dishes have a narrative flow to them. First, a toast with Brooklyn beer and Chinese tea. 1. Lotus (the flower of Chengdu, Sichuan) - Preserved pork, tofu, white kidney beans. 2. Bamboo Melody - Foie gras marinated in fermented bean curd, pastry with bamboo charcoal, green tea from Sichuan. 3. Pipa (Chinese string instrument) - Button shrimp marinated in pickled cabbage juice, Sichuan pickled vegetables, pearl barley, chive. 4. Snow Drift - Shark fin, lemon caviar, ginseng-soaked Maotai liquor, pepper sauce, Chinese yam. 5. Willow Green - Horse sashimi marinated in Shaoxing wine, garlic sauce, okra and lemon balm powder, pistachio. 6. Civilization - Crepe made with buckwheat, green pea puree, preserved pork, coconut marshmallow, snap peas, nasturtium, Crazy Pea. 7. Silkworm - Fine silken tofu soup with beef, soft-shelled turtle, emperor's soft-shelled turtle, eryngii mushrooms, Jinhua ham, green asparagus. 8. Imperial Concubine - Abalone with mustard powder, orange wine sauce from Georgia, saffron. 9. East Wind - Suancai fish from Chongqing, pickled cabbage belly, pepper belly, pickled squid, fermented green tomato foam, tripe, Job's tears, fish, dried squid, pickled radish, fresh ginger, huoxiang aroma. 10. Sui Yuan - Sea cucumber from Hiyama, pork shank, mussels, steamed mushroom bun, chicken oil. 11. Zhang Fei - Chinese medicinal beef, butterbur, wild leek, green chili, doubanjiang, beef Achilles tendon, honeycomb tripe, leaf garlic. 12. Classic - Scallop with tofu flakes using traditional Sichuan techniques, scallop beans, shrimp, clams. 13. Peace of Mind - Jujube, lotus seed, hawthorn, white wood ear mushroom. 14. Festive Feast - Dumplings made with mugwort, Mangalitsa pork, red beans, glutinous rice, mugwort, cherry blossoms. 15. Chinese Tea. Chef Iketa's restaurant has four locations, but this particular one focuses on traditional ancient Sichuan cuisine that he is passionate about. The dishes recommended by a dining companion are said to be divisive in terms of taste preferences. Manager Kumagai's clear and engaging explanations of the dishes are captivating. Initially, one may be puzzled by the dishes in front of them, but as time passes, the senses gradually respond. Rather than simply liking or disliking the food, one finds themselves stepping into an imaginative realm, feeling somewhat lost.

I watched Ikko's video and immediately made a reservation to go. The location is Hiroo. The building and interior of the restaurant are stylish and nice. I opted for the alcohol pairing. First, the sparkling wine. It's delicious. The first dish was Furong. It's a dish named after a flower in Chengdu, the capital of Sichuan, but it has a gentle flavor which is nice. Sichuan cuisine is usually known for being spicy and numbing, but this completely surprises you. Delicate. I won't go into detail about each dish, but they are all delicately flavored and beautifully presented. Most of all, the chef's dishes, made by one person, show an incredible level of obsession with ingredients and combinations. It's too amazing to imitate, or rather, not worth it if you try. The marinated horse sashimi was especially delicious. Also, the service was great, and it was fun to have the eccentric dishes explained in an easy-to-understand way. It was a great experience. I will definitely go again.

Returning for a second visit in less than 3 months is quite rare for me. It shows how impressed I was with the first visit, and on my second visit, I became even more of a fan! I was amazed by the depth of Sichuan cuisine and the perfect fusion with Japan's wonderful ingredients. The food is fantastic, the service is impeccable, and the prices are reasonable, even feeling like a bargain. I can't understand why it's not difficult to make a reservation here. I really want more people to experience Chef Igeta's unique Sichuan cuisine that can only be found here. I love dining out and eat out almost every day. I update more frequently on Instagram than on Tabelog. Thanks to my followers, I have over 100,000 followers on Instagram!

I visited the restaurant "Piao Xiang Hiroo" located in Shibuya-ku, Tokyo. Despite the name change from Azabu-Juban to Hiroo in 2021 and 2022, the restaurant still offers a unique dining experience. The kitchen is spacious with an open layout, and the dining area has a cozy, hidden gem ambiance. The menu I tried included dishes such as Flower Sichuan-style dried pork with tofu, Foie gras marinated in fermented bean curd with bamboo charcoal pastry, and Button shrimp marinated in pickled cabbage juice with Sichuan pickles. Each dish was beautifully presented and made without any artificial seasonings, offering a delightful and unique dining experience. My personal favorites were the "Furong" dish, which combined the light floral appearance with a rich Chinese flavor, the "Guifei" dish, which expertly blended orange wine with abalone, and the "Zhang Fei" dish, which showcased a harmonious blend of various spices. Overall, the restaurant's dishes were a symphony of flavors that left a lasting impression.

I decided to dedicate my first post to my favorite restaurant, Hyouka. As you may know, this is a renowned restaurant in the Sichuan cuisine genre. Each dish is robust and provides a sensory experience that stimulates not only the taste buds but all five senses. While traditional large plate dishes are great, the performances here are quite fresh and entertaining. It is quite challenging to find a restaurant in Tokyo that offers such a lineup and quality of imperial cuisine. In that sense, it is truly a gem. I look forward to visiting again.

Renowned as the leading expert in Sichuan cuisine in Japan, Chef Yoshikazu Iketa has opened a new restaurant that embodies all of his accumulated experience and skills. The restaurant, named "Fuka," opened in 2022 and is located a 5-minute walk from Hiroo Station. The chef's omakase course, consisting of 14 dishes, is priced at 24,200 yen, with the option to add a 15,000 yen pairing course. Contrary to popular belief, Sichuan cuisine is not all about spicy dishes; in fact, 80% of it consists of simple and rustic home-cooked dishes. The dishes are infused with a variety of spices to add depth and contrast to the course. While rooted in traditional Sichuan cuisine, the chef's modern approach to creating additive-free dishes is highly innovative. Each dish tells a story, with elements like texture, aroma, and flavor expertly balanced to keep diners engaged until the end. The presentation of the dishes is akin to art, with some resembling musical instruments or mushrooms. The menu features dishes like "Fuyou," "Zhuyun," "Pipa," "Piaoxue," and "Liugreen," each with its own unique flavors and presentation. The pairing options include champagne, wine, and Shaoxing wine, enhancing the dining experience. Despite its excellence, the restaurant remains relatively unknown, making it a hidden gem for food enthusiasts.

I visited Aburacho Jidai for the first time after their relocation and was very impressed, but this time was even more moving. Upon researching, I found out that it is Sichuan cuisine, but there was no impression of spiciness at all. I felt that the dishes were made with an understanding of history and ingredients. The service was also wonderful, and I was greatly impressed.

I have visited Yoyogi-Uehara and Ginza's Pyaoshan several times, and I was very surprised to find completely different dishes served at this restaurant! The traditional Sichuan cuisine that is not often found in Japan, combined with Chef Igeta's outstanding creativity, offers fresh surprises in every dish. Chef's dishes are not only delicious but also very beautiful, providing enjoyment for both the eyes and the taste buds. The bread that looked like real shiitake mushrooms was also a fantastic presentation. I would love to visit this restaurant again.

Today, I visited Piao Xiang, a restaurant in Hiroo, for dinner. They follow the Sichuan style while incorporating elements of Japanese and French cuisine in their creative Chinese dishes. The dishes are made with a focus on spices and homemade fermented seasonings, and Chef Iketa's unique Chinese cuisine is both innovative and surprising. The use of various ingredients, sauces, seasonings, spices, and creative presentations make the dishes stand out. Despite the unconventional nature of the cuisine, it is evident that Chef Iketa's deep love for Chinese history and culture has influenced the dishes. I look forward to experiencing more of his unique and flavorful creations in the future. Today's Menu: - Course for 2 people: 62,811 yen - Chef's Special Course: 24,200 yen (tax excluded) - Various dishes such as tofu mousse, smoked dried meat, foie gras, pickles, shrimp, jelly, eel, crepes, and more. Other drinks and items are also available.

"Piao Xiang," a Sichuan restaurant that relocated from Azabu-Juban to Hiroo. It is located near the French restaurant Ode. You can enter from 6:00 pm with a simultaneous start at 6:30 pm. The previous chef's style has changed, and now they serve 14 small dishes that one person can enjoy. The menu is represented by two Chinese characters, stimulating the imagination of the diner. As the name of the restaurant includes "fragrance," all dishes have an impressive aroma. Sichuan cuisine is not just about spicy food; it mainly consists of home-cooked dishes. Various spices are used sparingly to add variety and pace to the course. While traditional Sichuan cuisine forms the base, the modern approach to creating additive-free dishes is quite innovative. The chef's work is meticulous, skillfully balancing texture, aroma, and flavor to keep diners intrigued until the end. Each dish tells a story, sometimes resembling a musical instrument, the night sky, a full moon, or even mushrooms, like a piece of art. It is beautiful and stunning. The pairing options include champagne, wine, and Shaoxing wine. Despite its excellence, this restaurant seems to be relatively unknown. Well, I will spread the word about it.

"Omakase course for 24,000 yen, alcohol pairing for 15,000 yen (excluding tax and service charge). A total of 14 dishes that bring out the flavors of the ingredients and stimulate the five senses with versatile cooking. It's amazing how much thought goes into each dish. I think I had about 10 glasses of alcohol pairing. It was a special experience. I will definitely come back."

Piao Xiang @ Hiroo - A unique restaurant that embodies the culmination of Chef Yoshiki Iketa's skills Formerly located in Azabu-Juban, there was a branch of Piao Xiang. The last time I visited was for a Sichuan cuisine study session organized by Mr. Numa. At that time, I heard various things about the unused private room, and I thought that they might have to relocate from Azabu-Juban. Since then, Chef Iketa has been searching for various properties, and finally found a property facing the first floor that he desired, leading to the opening of the main store in Hiroo. Since its founding, Piao Xiang has been committed to providing dishes that do not use any chemical seasonings, instead focusing on carefully selected authentic spices and homemade fermented seasonings. Furthermore, Chef Iketa has not only explored the flavors of Sichuan Province by visiting there every year before the pandemic, but has also apprenticed at the traditional Sichuan cuisine school "Song Yun Ze" and received certification as a "successor," diligently studying the "authentic flavors of Sichuan cuisine." Combining traditional Sichuan cooking methods with the charm of Japanese ingredients and his accumulated experience, skills, and knowledge of medicinal cuisine, Chef Iketa pursues a unique Sichuan cuisine that can only be found at Piao Xiang. The restaurant is located in a newly built building about 5 minutes from Hiroo Station. Despite being on the first floor, it is hidden in a secluded area. There is only a mark resembling a horseshoe on the door. Upon entering, there are table seats, and Chef Yoshiki Iketa is in the open kitchen on the left. This restaurant operates with a one-person operation, where the chef carefully creates the menu from scratch with dedication. The restaurant opens at 6:00 pm, and the meal starts promptly at 6:30 pm. To uplift the spirits of member Chef Iketa and conduct an interview, we decided to hold a study session today. The menu for today is omakase, and here is the menu for the day. It is a menu unique to Chef Iketa, a romanticist. The alcohol and wine list is also available. Today, we opted for wine pairing. First, we started with Champagne Deutz Brut Millesime to accompany the appetizer. The dish began with soft tofu that can also be found locally. The tofu is topped with soy milk mousse and served with dried meat and cool white Hidaka. The fried confectionery is crushed to enjoy the texture. The next dish, inspired by the lingering charm of bamboo, features a pie kneaded with bamboo ink. Inside the pie kneaded with bamboo ink, there is foie gras sandwiched in between. Pickled radish pickles and chili jam are used to prepare the dish. Green tea powder is sprinkled on top. The spiciness of the chili gradually builds up. Next, we paired it with a Chinese wine (2020 Silver Heights The Last Warrior). The main dish features pickled cabbage, with marinated peony shrimp pickles liquid emulsified to create a mayonnaise-like sauce. Under the rock chive sauce, there are barley and chopped pickles. The pickles have the aroma of fried shrimp shells. The shrimp tail can also be eaten. This is a dish that I have never tasted before. Peony shrimp has a condensed, sticky texture, and the sauce with acidity and the texture of pickles are present. In the "Sichuan Cuisine Museum," there is a painting of drinking pickled cabbage. The sauce with acidity is just like that.

Yoyogi Uehara is the first store of Chinese cuisine, Piao Xiang, which also has branches in Roppongi Hills and Ginza Mitsukoshi. This restaurant in Hiroo is the new main store that opened in July 2022. You can't enter the restaurant from the outside, but the staff were waiting outside to guide us to our table. Reservations need to be made about a month in advance, and even though we changed the number of people in our reservation, they were very accommodating. Despite being a holiday, there were only two groups dining that day, so maybe we didn't need to make a reservation so early. The menu consists of course meals only, and we opted for the wine pairing. The dishes were creatively named and had a Sichuan influence with a refined spiciness. The food was delicious and well-paired with the wines. The dessert was also impressive, especially the almond jelly with a subtle herbal flavor. Overall, it was a sophisticated Chinese dining experience that blended creativity with traditional Sichuan flavors. I look forward to visiting again!

The highly acclaimed Narihana restaurant in Azabu-Juban has been closed for 10 months, and in its place, Chef Iketa has opened a new restaurant in the basement of HIROO VILLAGE. The atmosphere is sophisticated and welcoming, with Chef Iketa leading the kitchen and Manager Kumagai overseeing the service. I visited with a friend and opted for the Chef's special course menu. We were treated to a variety of beautifully presented dishes, each with its own unique story and inspiration. From the delicate amuse-bouche to the flavorful main courses, every dish was a work of art. The highlight for me was the succulent lamb, expertly prepared by Chef Iketa. Overall, it was a memorable dining experience that I would highly recommend to anyone looking for a taste of Chef Iketa's culinary expertise.

Newly opened Piaoshang in Azabu-Juban! I have visited the previous location twice and used takeout twice as well, and I was always impressed by the subtly elegant yet consistently delicious dishes. The Yoyogi-Uehara branch, "Chen Yun Piaoshang," which opened later, offers a casual counter-style Chinese cuisine that deviates slightly from the standard Chinese cuisine, adding an interesting twist. This time, I visited the new location of Piaoshang in Azabu-Juban a few weeks after its relocation. The interior is simple and stylish, with an open kitchen, creating an adult atmosphere. The chef's omakase course included a variety of dishes, each of which was a unique and delicious experience. The menu is a mix of traditional Sichuan dishes and creative interpretations, showcasing the chef's dedication and experimentation. The dishes were all new experiences for me, showcasing a significant upgrade in quality and uniqueness compared to the previous Piaoshang. It is clear that a lot of thought and effort went into the ingredient combinations and layering of flavors in each dish. While it is difficult to distinguish between traditional and creative dishes, each one was undeniably delicious and of a high standard. Piaoshang has truly been reborn, offering a completely different dining experience. I look forward to seeing how the menu evolves with the changing seasons and will continue to keep an eye on this restaurant. I highly recommend Piaoshang to those who enjoy exploring various Chinese cuisines.

Located in Hiroo, "Hyouka" is the only restaurant where you can enjoy the unique dishes that only Chef Iketa can create. The new store is very beautiful inside. I thought it would be even better if there were counter seats because of the spacious open kitchen, but we chose to dine at a table. This time, we chose the pairing course, starting with sparkling wine. The dishes were explained in detail at the perfect timing, and we enjoyed not only the taste but also the stories behind each dish. It truly feels like each dish is made with Chef Iketa's unique touch. The variety of dishes was plentiful, and we had about 10 pairings, leaving us feeling fulfilled in both body and soul. I can't come here often, but I definitely want to visit at least once a year. Thank you for the wonderful meal.

After being closed for about 10 months, it was a joy to see Chef Ikeda's lively smile at the new location of "Chinese Cuisine Lao Sichuan Piaoxiang Ma Bu Juhachi Ban Honten". The new restaurant is located about a 5-minute walk from Hiroo Station in the stylish building "HIROO VILLAGE", with a white door as the only entrance marker. The open kitchen allows diners to see Chef Ikeda cooking, which was a first for me. The chef's omakase course costs 24,200 yen (excluding tax and service charge), and I opted for the alcohol pairing at 18,000 yen. The menu included: Amuse-bouche - a tofu dish resembling a flower, and a bamboo-inspired dish with foie gras and Sichuan tea powder. Appetizers featured marinated prawns with pickled mustard greens, and a corn jelly dish with Sichuan sauce. The meal continued with horse sashimi marinated in Shaoxing wine, and a dish inspired by a riverside scene with Aomori horse sashimi. Each dish was creatively presented and bursting with flavor, showcasing Chef Ikeda's unique take on Sichuan cuisine.

First visit. The Piao Shang Group, which also has stores in Ginza, Roppongi, and Yoyogi-Uehara, has finally reopened its main store in Azabu-Juban, which has been closed for a long time, and will open in Hiroo in July. I have recently become addicted to the Yoyogi-Uehara branch "Juyin Piao Shang" and have awakened to Sichuan cuisine, so I made a reservation as soon as the reservations for the Hiroo main store were released. I have been excited for days now (laughs). I will be visiting on a weekday evening. The location is right next to the famous Innovative Ode, with a simultaneous start from 6:30 pm, but entry is possible from 6:00 pm. Some restaurants may not allow entry even 5 minutes before the scheduled time for multiple rotations, so this is a pleasant surprise. I arrived around 6:00 pm with full determination to secure the best spot (laughs). ■ Interior The interior is like a theater with the chef as the main character, with 4 tables for 4 people each surrounding the open kitchen in an L shape, totaling 16 people. The tables are lit only by spotlights, creating a dim and luxurious atmosphere. The background music is Chinese? and the ambiance is just luxurious! I was also pleasantly surprised to find that Chef Iketa was working alone. Along with another female server, there were only 3 staff members operating the restaurant. ■ Impression Chef Iketa's soulful and intense 14 dishes. The impression is that Chef Iketa is giving his all and expressing everything he wants to do, with each dish being extremely elaborate. It's hard to describe, but in a good way, the dishes are so complex and delicate in layering flavors that it's almost impossible for a novice like me to decipher the high-level menu. It's more of Iketa's world than Sichuan cuisine, and it's almost like art. The atmosphere of the restaurant, the service, and the use of Jingdezhen porcelain are all top-notch, truly luxurious. Despite thinking the portions might be small, I left with a satisfying feeling of fullness. ■ Course of the Day The course priced at 26,620 yen (including tax) included the following dishes: (Descriptions of each dish have been omitted for brevity) 1. White tea 2. Bamboo rhyme 3. Pipa 4. Ancient town 5. Willow green 6. Civilization 7. Tianfu 8. Matsuyun 9. Summer rhyme 10. Imperial concubine 11. Flower path 12. River soul 13. Moisturizing 14. Joyful ○ (Note: The original text contains detailed descriptions of each dish, which have been omitted in this translation for brevity.)

"Pio-ka" in Azabu-Juban closed its main store at the end of September 2021, which was disappointing, but it turns out they relocated! A new restaurant by Chef Igeta opened in Hiroo on July 4, 2022. The stylish space features a spacious open kitchen that catches the eye. The omakase course is priced at 26,620 yen (including tax) and starts promptly at 6:30 pm. The menu consists of dishes named with two kanji characters, representing images rather than ingredients. It was a multi-course meal with a total of 14 dishes, and the food was presented beautifully. Some of the dishes included: "Fuyou" with tofu and ricotta, "Chikun" with bamboo charcoal pie and foie gras, "Bihwa" with botan shrimp and Chinese mayonnaise, and many more. The dishes were creative and unique, showcasing Chef Igeta's innovative culinary skills. The flavors were outstanding, and I would love to visit again in the future. Overall, it was a memorable dining experience that I highly recommend trying. Amount spent: 28,000 yen Rating: 4.5 stars - Would definitely revisit! - Would like to revisit if given the chance - Would consider revisiting - Once is probably enough - No need to visit