I enjoyed the course meal ♡ It was as delicious as ever! The ambiance of the restaurant and the staff were excellent. The chef even came to greet us personally, making it a wonderful time. I'll definitely visit again, but I worry that if they appear too much on TV, it'll become difficult to make reservations.

It was delicious. This restaurant I chose for a long-awaited dinner with a beautiful lady exceeded my expectations. Despite the initial lack of hospitality upon entering, once the food arrived, it was heavenly! Who knew century egg mousse with caviar could be so tasty! I was also impressed by the thinness of the beer glasses. The recommended Shaoxing wine was exquisite at room temperature. We enjoyed the course while opening a bottle of red wine, all with the beautiful lady's smile. This was my first time tasting Chinese cuisine this delicious!

Reservation Menu: Chef's Choice Course (13200 yen) - Chilled Century Egg Tofu Foam with Caviar: This is a specialty and it was my first time trying it. It has a unique texture, very fluffy and delicious. - Aged Sake-marinated Cheese and Squid: This was my first time trying aged sake-marinated dish, and it had a great flavor and was easy to eat. - Sous Vide Chicken Breast: Despite being chicken breast, it was tender and very tasty. - Turtle Spring Rolls: Fragrant and light. It was my first time trying turtle, but it was delicious! And it paired well with salt. - Crab and Egg Fluffy Custard: It's lightly seasoned but has a rich broth. The crab flavor is subtle. - Soup Dish: The aroma of dried shiitake mushrooms was outstanding, and the tsukune (chicken meatballs) were also delicious. - Stir-fried Beef with Cucumber and Zucchini: By this point, I was getting full, so the staff kindly offered to wrap it up for me. The beef was tender and delicious, but I wanted to save room for the shark fin, so I had it wrapped. - Shark Fin Stewed Dish: The fibers were firm, it was exactly what shark fin should be like! The large pieces of shark fin were firm and succulent. - Soupless Dan Dan Noodles: The sesame flavor was excellent, with a strong spiciness. - Almond Jelly with Cherry: After the soupless dan dan noodles, the almond jelly was also amazing!! The portion was satisfying, and we had about 30,000 yen worth of alcohol for two people. The flavors were light, so we didn't get tired of them. I want to go back to this restaurant again!

Visited a while back upon recommendation from an acquaintance. Opted for the course menu. Aged squid marinated in liquor!!!!! Tried it for the first time, absolutely loved it, ended up eating even others' portions. That's how my love for aged liquor and Shaoxing wine began. Both drinking and dining experiences were superb. Every dish was meticulously crafted. Next highlight was the Jinhuatun (Jinhua pork) soup. Amazing aroma and broth. As for the truffle!!!! Summer truffle? White truffle? Perhaps that's why the aroma wasn't very strong. Maybe my nose was stuffed up. The last noodle dish was unbelievably spicy.

On a regular weekday night, we made a phone reservation and arrived right at the opening time. There was one other group of customers already there, and then just us, two more groups in total. We opted for the ¥7,700 course, which was a mix of the ¥7,000 and ¥13,000 options. Here's what we had: 1. Foamy Century Egg Tofu 2. Firefly Squid with Spinach and Cheese Soaked in Aged Liquor 3. Drooling Chicken 4. Spring Rolls with Cabbage and Flying Fish Roe Powder 5. Crab Omelette 6. Stir-fried Vegetables with Japanese Beef 7. Herbal Soup? 8. Dan Dan Noodles 9. Almond Jelly We also added the recommended Cold Noodles with Caviar for ¥3,000. Highlights were the Crab Omelette, Stir-fried Vegetables with Japanese Beef, and the soup, which were all delicious. On the downside, the Drooling Chicken and the ¥3,000 Cold Noodles with Caviar didn't quite hit the mark. Portions were on the smaller side but just right for us. For drinks, we had draft beer and Shaoxing wine. They also had a selection of wines in decanters, but the prices were on the higher side. The waitstaff were all attractive, but the service was average. Overall, it was a satisfying meal.

I visited for the first time and the softshell turtle spring rolls were delicious. They were perfectly seasoned with salt, not too oily, and had a crispy texture. The simple combination of Nasu beef and asparagus was incredibly tasty, with rich flavor and tender meat. I found myself wanting more rice. The female staff members were calm, kind, and made me feel comfortable, so it's a great place for women or couples to relax. I definitely want to go again.

Just posted on Instagram ▷ @_currynyann_ A slightly upscale, yet casual Chinese restaurant in Asakusa. It gives off a vibe of 6-star quality but with a neighborhood charm of 4 stars. They mainly offer set courses, perfect for a small celebration. It was my first time having a course meal at a Chinese restaurant ☺️ I enjoyed various dishes in small portions. *♡----------------------------------------------♡* Dinner Course ¥7,000 - Century Egg Tofu - Squid and Cheese - Drooling Chicken - Spring Rolls - Truffle and Egg, all were delicious! - Stir-fried Beef - Shark Fin Soup - Mixed Rice - Dessert (Almond Jelly) *♡----------------------------------------------♡* Ryuen, 1-minute walk from Asakusa Station on the Tsukuba Express ¥7,000 and up #Asakusa #AsakusaChinese #AsakusaDinner #AsakusaGourmet #TokyoChinese #TokyoDinner #TokyoGourmet #Chinese #ChineseCuisine #UpscaleChinese #LocalChinese

This is a famous Chinese restaurant in Asakusa that celebrated its 25th anniversary in 2022. They exclusively offer course meals and are highly particular about their ingredients and cooking methods. Not only their dishes, but also their teas and wines are all of the highest quality. They serve unique dishes such as "Foam Fermented Bean Curd" and "Softshell Turtle Spring Rolls" that you can't find anywhere else. They've been featured in Gault&Millau as well. (For details, please refer to: https://jp.gaultmillau.com/restaurants/ryuen)

This year's first dinner out was at this Chinese restaurant. It's the fourth year in a row. We opted for the chef's course again, priced at 13,200 yen (tax included), just like last year. The drinks we had were exactly the same as last year: a glass of sake for my wife, a bottle of Chablis, and a decanter of Shaoxing wine. The dishes were mostly the same as last year. First up was century egg tofu with caviar. The second dish was soy-marinated seafood: spear squid, shirako, and snapping turtle liver this time. They mentioned using a new soy sauce. The third dish was saliva chicken, consistently good. The fourth dish, also from last year, was snapping turtle spring rolls, seemed even better this time. This was my favorite today. The fifth dish was shumai topped with dried scallops, a new one for us. The sixth dish was crab omelet. No truffle this year, and it felt like there was an extra shumai instead. The seventh dish was a soup with dried shiitake mushrooms and bacon. The eighth dish was stir-fry with snow crab. The ninth dish was braised shark fin. The tenth dish was tantan noodles without broth. The eleventh dish was dessert, following the usual pattern. This was enough; we're satisfied. We feel like we got a good deal for quality Chinese food. Looking forward to next year.

The place I visited at night is right along a major street, just outside Asakusa Station on the Tsukuba Express line. It's really right there. However, if you come from Asakusa Station on the Tokyo Metro, it takes about 10 minutes. The Metro's Asakusa Station and the Tsukuba Express's Asakusa Station are quite different, like Kamata Station and Keikyu Kamata Station. Seriously, I thought I would get there right away from Asakusa Station and almost ended up being late because of a little misunderstanding, haha. Upon entering, it's a Chinese restaurant, but it has a somewhat Western or French restaurant-like atmosphere. It's stylish. I ordered the regular course for 7,000 yen and the spring rolls with soft-shelled turtle (special order) for 3,500 yen. Here are my impressions of what I ate: 1. **Century Egg Tofu (Pi Dan Tofu):** This was the first appetizer, and it looked vibrant and definitely had a French appearance. When I tried it, the mousse indeed had a tofu-like texture, and the saltiness of the century egg laid underneath complemented it well. It was not just visually appealing; it was a genuinely delicious appetizer. 2. **Mozzarella Cheese and Spear Squid with Zha Cai:** The spear squid was flavorful, and the Zha Cai (pickled mustard plant stems) and cheese were delicious. A fantastic appetizer. The Christmas tree decoration added a welcoming touch! 3. **Yodare Chicken (Drooling Chicken):** Moist chicken breast with plenty of spice and a slightly spicy sauce drizzled elegantly. The delicacy exuded sophistication and, of course, was delicious! 4. **Cabbage Spring Rolls with Karasumi (Bottarga):** The sweetness of the cabbage inside the spring rolls was distinct and delicious, enhanced by the saltiness of the karasumi powder. Elegant and delicious! 5. **Soft-Shelled Turtle Spring Rolls (Special Order):** I saw in the reviews that these spring rolls are a specialty of the restaurant, so I added them to my order! Indeed, when you bite into the spring rolls, you can feel the chunks of soft-shelled turtle! The flavor is a bit mysterious, and it's an experience that's hard to describe... It's special, for sure! (Laughs) 6. **Crab Tamago (Crab and Egg):** Again, refined! You can distinctly taste the egg and crab. Crab tends to give a luxurious feeling, and when it's generously included, it feels high-class! 7. **Stir-Fried Black Wagyu Beef:** This was incredibly delicious! After receiving gentle appetizers, this dish with the richness of Wagyu beef and a bold sauce is truly outstanding! The balance of mushrooms and vegetables is also excellent. I need rice! (Laughs) 8. **Shingen Chicken Steamed Soup:** Gentle soup. The subtle saltiness brought out with ham and chicken is sophisticated and tasty! It doesn't feel like typical Chinese cuisine; it's refined. 9. **Tantanmen without Broth:** Tantanmen with a strong aroma of sansho pepper! A punchy flavor. If they serve this for lunch alone, it could make the place popular! In total, after having two drinks, it cost around 10,000 yen. There aren't many opportunities to eat such a fashionable and sophisticated Chinese cuisine, so it was a good experience. If you want to taste a Chinese dish with a French flair, definitely try it!

I visited the Chinese restaurant "Ryuen" which is one of the top 100 Chinese restaurants. I made a reservation online two weeks prior and was able to enter at 6:00 PM. We had the regular course priced at 7,600 yen each, including tax. Here's what we had: - Century egg tofu (Tofu mousse on chopped century egg) - Mozzarella cheese and spear squid marinated in aged liquor with zasai (topped with cilantro) - Drooling chicken (Sous-vide cooked chicken breast topped with chopped peanuts, white sesame seeds, and green onions) - Spring rolls with cold cabbage (Topped with ink) - Crab omelet (Salt-flavored sauce made with homemade Shangtang) - Stir-fried A4 grade beef from Nasu (with brown mushrooms and Kujo green onions) - Steamed soup (Chicken meatballs, shark fin, dried shiitake mushrooms, and dried meat) - Tantanmen without soup (Topped with baby leaf) - Almond jelly and strawberry For drinks: - Kame dashi Shaoxing wine, aged 3 years (180ml) for 900 yen - Apricot wine sour for 700 yen There are two course options differing in ingredients. All dishes had a smooth texture and were elaborately presented, showcasing the chef's dedication. The amount of oil used was minimal, avoiding the common heaviness of Chinese cuisine, making it very delicious. It's reasonably priced for a Nouvelle Chinoise experience. The ambiance is elegant, akin to a small Chinese restaurant in a tidy neighborhood, and the owner creates a friendly atmosphere, making it a comfortable dining experience. However, the portion sizes are small, so it might not be filling enough for some, but it's recommended for beginners in Nouvelle Chinoise cuisine. [Store Information/At the time of visit] [Address] 3-1-9 Nishi Asakusa, Taito-ku, Tokyo [Closed] Mondays [Business Hours] 12:00-14:00 (Last order 13:15), 18:00-21:00 (Last order 20:00) [Notes] Reservations only

It's a restaurant where the course alone costs 7,000 yen tax included. We had a bottle of Shaoxing wine and fresh oysters, totaling 8,500 yen tax included. We also had foamed century egg tofu, octopus marinated in XO sauce, mozzarella cheese marinated in aged liquor, sous-vide chicken breast with drooling chicken sauce, spring rolls with cold cabbage and topped with mullet roe, crab omelette, stir-fried Japanese beef (Nasu, Black Hair, etc.) A4 grade thigh meat with seasonal vegetables (asparagus), steamed soup, followed by tantan noodles and almond tofu for dessert. The foamed soy milk had a pleasant texture and paired well with the century egg. The crab omelette could have been a bit fluffier. The stir-fried Japanese beef brought out the meat's flavor beautifully, and the clear soup was very delicious. The use of Royal Copenhagen plates added to the upscale feel, but the portions were quite small. It felt like we needed one more dish; it might be a bit lacking for men.

Daily dining adventures in pursuit of visiting 100 famous restaurants. Today, I visited Ryuen, a Chinese restaurant in Asakusa. This restaurant was selected as one of the top 100 Chinese restaurants in 2021. Established in 1992 by Chef Kazuyuki Norihara, Ryuen offers Chinese cuisine designed to delight the senses. Chef Norihara was inspired to pursue Chinese cuisine after enjoying shark fin soup at a renowned restaurant, Chinatown Ryourou, in Ginza during his elementary school days. Following seven years of apprenticeship in Shanghai cuisine, he opened his own restaurant. I arrived at around 11:30 AM on a weekday. Located along Asakusa's Kaminarimon Street, the restaurant is easy to find, although its entrance is not very prominent. I relied on Google Maps to locate it. Being close to the station, it's easily accessible by train. Since I had made a reservation in advance, I was able to enter the restaurant directly. The interior is not very spacious but maintains a clean atmosphere. I was seated at a table and presented with the menu on an iPad. There are courses priced at ¥7,000 and ¥13,200. This time, I opted for the ¥7,000 course, which included items such as century egg espuma, seafood marinated in aged liquor, sous-vide chicken breast with "drooling" sauce, spring rolls with corn, crab omelette, stir-fried Japanese beef with seasonal vegetables, steamed soup, rice or noodles for the finale, and almond jelly for dessert. I chose the soupless tantanmen noodles for the finale. Each dish was a creative and delicious take on Chinese cuisine. They were meticulously prepared, with attention to presentation, aroma, and flavor. These unique dishes are not commonly found in other restaurants, especially in central Tokyo.

Near Tsukuba Express Asakusa Station, I was pleasantly surprised by a restaurant that had the atmosphere of a typical Chinese diner but served high-quality, beautifully presented dishes. We opted for the regular course and enjoyed delicious Chinese cuisine made with seasonal ingredients. It was a unique experience that challenged the conventional notion of Chinese food, yet undeniably tasted like authentic Chinese cuisine.

This year's first dinner out was at this Chinese restaurant, marking the third consecutive year. We opted for the chef's choice course priced at 13,200 yen (tax included). While the base content remains the same as last year, there are some changes. Firstly, the spring rolls are now made with softshell turtle. These spring rolls, meticulously crafted by the chef, are densely packed with softshell turtle. They're impressive and definitely deserve to become a regular menu item. The appetizers, steamed shirako in Shaoxing wine and dried squid in aged wine, both boast delightful flavors! The texture of the dried squid is incredibly tender. The egg dish featured abundant use of black truffle. For the finale, the soup-less tantan noodles come in a generous portion once again this year. We enjoyed a bottle of Chablis and Shaoxing wine poured from a decanter. Once again, we were able to savor authentic Chinese cuisine with satisfaction.

Chinese Cuisine Ryuen, Asakusa TX Station, 1-minute walk. Used the dinner course on Tuesday at 18:00 with a reservation. I drank a lot of Shaoxing wine and don't remember how much I paid, haha. Ryuen was worth the wait with two other groups in line. One of the people I work with mentioned wanting a Inu-Inu bag, so I suggested we go to Asakusa and have a drink together, which led us to Ryuen today. We were supposed to be three but ended up being four. However, two of us arrived first, and the other two took a while, but it was okay because we had time today, and the kind owner didn't mind. So, we decided to have Shaoxing wine while waiting, and I don't remember the dishes after a while, haha. I wonder how the main beef dish was? But it was fun, delicious, and the alcohol just kept flowing! I only took pictures up to the saliva chicken. Next time, I'll go easy on the alcohol for a rematch, haha.

I came here because it had high ratings. I opted for the most popular course. While the portions of each dish are small, there's quite a variety, so it's very satisfying. The century egg tofu at the beginning was impressive! The course included century egg tofu, squid and radish, drooling chicken spring rolls, truffle and egg, beef stir-fry, shark fin soup without broth, soup-less tan-tan noodles, and dessert. Everything was delicious, but the smooth century egg tofu at the start was the highlight. It was very easy to eat. If you still have room after the course, you can opt for extra noodles for the finale (laughs). I went for the extra noodles, and they were also uniquely delicious. I'd like to try dishes from the next level too. This place is great when you want to try a variety of things!

This is a review of a famous Chinese restaurant in Asakusa, Tokyo, which was selected as one of the "Top 100 Chinese Restaurants in Tokyo 2021." Although I can't recall all the details, back in my younger days, this place was often featured in specialized food magazines as the epitome of avant-garde Chinese cuisine. While I don't read culinary books anymore, I still held a certain admiration for this place. The food generally matched the expectations set by its appearance and menu descriptions. For instance, the renowned century egg tofu foam tasted just as expected. The signature dish, truffle crab egg, was substituted with regular crab egg due to a companion's aversion to truffle, but it still tasted like a typical crab egg dish. It was evident that the dishes were meticulously prepared with clean oil. The special cold noodles, adorned with various toppings like aged sake-marinated spear squid and bang bang chicken, were splendidly luxurious. Overall, the impression was more about the meticulous and earnest effort put into the food rather than exceeding expectations. Considering the price, which allowed for a satisfying meal and change from 8000 yen, the balance between cost and quality was excellent. It's no wonder the locals keep coming back, and I would too if this restaurant were in my neighborhood. It exudes a welcoming and approachable atmosphere despite its star status, creating a positive image. However, while it's a standout in Tokyo, there are similar Chinese restaurants across the country that offer honest, conscientious, and meticulous culinary experiences, albeit without the same level of fame. This realization made me appreciate my local favorites without feeling inferior. This post is a reprint from a blog article. For more photos and details, please visit the original blog: [Link to the blog] Instagram: [Link to Instagram] Twitter: [Link to Twitter]

Located about a 10-minute walk from Asakusa Station, this restaurant received the 2021 Top 100 Chinese Restaurants award! Their dinner course (¥7,000 including tax) features innovative dishes such as Foamed Century Egg Tofu, Mozzarella Cheese Soaked in Aged Liquor, Sous Vide Chicken Breast, Yodare Chicken, Spring Rolls with Corn and Autumn Truffles, Stir-fried Nasu Wagyu Beef and Shark's Fin Steamed Soup, and Kumanojidori Chicken Rice. The foamed century egg tofu has a sophisticated flavor with a soft and gentle texture. The Yodare Chicken offers a pleasantly addictive spicy kick, and the use of chicken breast ensures tenderness and rich flavor. Their recommended dish, the corn spring rolls, is exceptional when enjoyed with a sprinkle of salt, offering a perfect balance between the sweetness of corn and the refreshing saltiness. The crab omelet with shaved truffle, featuring plenty of autumn truffles this time, delights with its aroma and flavor, complemented by the fluffy texture of the crab omelet. As a rare treat in Chinese cuisine, the course concludes with a flavorful rice dish. The flavors of the ingredients are thoroughly infused into the rice, making it exceptionally delicious. Dragon Circle offers an authentic creative Chinese course at an affordable price, truly delivering a memorable dining experience. Highly recommended!

【Restaurant Review】 The restaurant "Ryuen," known for its exquisite Chinese cuisine that brings out the flavors of ingredients to the fullest and offers a sensory delight, has evolved over 20 years since its establishment in 1993. Constantly influenced by the times and interactions with chefs from various culinary backgrounds, the restaurant has transitioned to its current innovative style of creative Chinese cuisine. With refined ambiance and unwavering skills, Ryuen presents a course of unbelievably delicious Chinese dishes. 【Beverages】 ❶ Jasmine Tea x2 ¥400 x2 ¥800 (tax included) ❷ Taiwanese High Mountain Oolong Tea x2 ¥950 (tax included) ❸ San Pellegrino (sparkling water) ¥950 (tax included) 【Price】 ¥25,000 (tax included) for 2 people 【Chef's Omakase Course】 ■ Century Egg Tofu with Caviar ■ Aged Liquor-marinated Spear Squid, Octopus, and Cherry Tomatoes ■ "Drooling" Chicken: Chicken breast cooked sous vide ■ Spring Rolls with Lake Hamana, Suppon from Hattori Nakamura Yobecho's Farm: Spring rolls filled with organic-fed suppon. After removing impurities, the suppon is simmered in water until tender, with the shellfish removed early and the meat cooked until just done. The shell and bones are returned to the broth, reduced, strained, and seasoned with soy sauce and a hint of oyster sauce. The boneless suppon, mushroom slices, and chopped green onions are added, thickened, cooled, then wrapped in spring roll wrappers. Garlic, ginger, and dried shiitake are intentionally omitted to allow the suppon's flavor to shine, enhanced by the mushrooms' earthiness and the sweet aroma of green onions. Served cut and aromatic, the suppon extends its flavor vertically throughout the meal. ■ French Truffle Crab Ball with Half-cooked Egg and Summer Truffle ■ Soup: Soup of Shinshu-dori Chicken with dried meat, shiitake mushrooms, and dried scallops, with chicken meatballs ■ Beef Dish: Nasu Wagyu Beef Inner Thigh Meat with black wood ear mushrooms, fresh ginkgo nuts, edamame, and zucchini ■ Shark Fin Dish: Braised Shark Fin ■ Final Course: Tan Tan Noodles without utensils, a simple soup-less dish ■ Dessert: Almond Tofu with Mango and Mango Ice Cream