Chef Yanada became the owner and opened a new restaurant on May 9, 2022! The location is just a 3-minute walk from either exit B9 or B6 of Ginza subway station. The restaurant is on the second floor of a building, and you can also access it by stairs from the first floor!...

I visited for the first time. It's a renowned restaurant. I reserved a course for 60,000 yen, featuring the highest quality Buddha Jumps Over the Wall soup and a superb assortment of deep-sea delicacies. The anticipation is high! We opted for the Premium Chef's Choice Course in a private room. We also ordered a 18,000 yen pairing, including wines and Shaoxing wine selected by the chef to complement the dishes. Starting with today's amuse-bouche, jellyfish head, with a delightful crunchy texture. The Shaoxing wine-marinated tuna and sea urchin are rich and velvety. The Buddha Jumps Over the Wall soup with the finest dried ingredients is outstanding. The deep-fried pigeon and Beijing duck roll are delicious, though unfortunately, I forgot to take photos. The pigeon is tasty, and so is the Beijing duck. The chef's specialty, Blue Shark with hairy crab sauce, is truly luxurious. Both dishes are outstanding! The high-quality dried abalone from Yoshihama, Ofunato City, Iwate Prefecture, is packed with flavor. The Ise lobster with black truffle steam was slightly disappointing as the lobster meat was a bit chewy, but the aroma of truffle and the fragrance of Hong Kong-style soy sauce were delightful. The soup noodles with Sanriku oysters were pleasing, with plump oysters in a beautiful broth. The dessert, bird's nest in mango and coconut soup with Hong Kong-style custard-filled buns (with straws inserted), was enjoyed by sipping the rich custard through a straw. We indulged in the chef's selection of Chinese fine tea. We thoroughly enjoyed this luxurious course, and the pairing drinks were delicious and well-matched with the dishes. The service in our private room was impeccable. We will definitely visit again.

I visited "Ginza Kasho" recommended by a gourmet acquaintance who was selected for "Food Blog Chinese Cuisine TOKYO Top 100 Restaurants 2023". The location is near Ginza Station, about an 8-minute walk from Yurakucho, on the 2nd floor of a building. It's Friday, but I managed to get a reservation since there was one slot available. As expected, it's a popular place. It seems wise to make reservations early. The interior has private rooms, tables for six, and a counter. Since there were two of us, we chose the counter where we could see the kitchen, which was an enjoyable seat. Below is the course we had: [Chef's Omakase Course] Starting from 35,000 yen: - Live Yuba (tofu skin) and Sea Urchin with Shaoxing Wine Jelly - Chinese-style Tea-steamed Crab Roe with Jinhua Ham-infused Sauce - Grilled Nodoguro (blackthroat seaperch) with Sticky Rice in Hong Kong-style Fragrant Oil - Kasho Specialty: Freshly Grilled Cantonese Duck and Beijing Duck Roll - Chef's Specialty: Extra Large Shark Fin with Special Truffle Sauce - Stir-fried Miyagi Prefecture Oysters with Cashew Nuts in Hong Kong-style Black Vinegar Sauce - Matsutake Mushroom and Jinhua Ham Soup Noodles - Kasho's Special Soft Almond Tofu Fritter with Hong Kong-style Custard-filled Steamed Bun - Chef's Selected Nakazon Tea Pairing - Spanish Sherry - American, Le Coeur 41 - Napa Valley, Cabernet Sauvignon - Qingdao, Shandong Province Rosé [Impressive Menu Highlights]: - Amuse-bouche of Kagoshima Satsuma Red Chicken with Sichuan Pepper provided a perfect match of numbing spiciness and ingredient texture. - Live Yuba and Sea Urchin with Shaoxing Wine Jelly: The refreshing jelly complements the umami of sea urchin and sweetness of gas shrimp, enhanced by the richness of live yuba. - Chinese-style Tea-steamed Crab Roe with Jinhua Ham-infused Sauce: The texture of the crab roe paired excellently with the silky smooth steamed egg custard. The scallop at the bottom released its umami at the end. - Kasho Specialty: Freshly Grilled Cantonese Duck and Beijing Duck Roll: Starting with the meat from the Beijing Duck, every bite gradually unfolded with the sauce, aroma, and umami of the meat. The saltiness and richness from the skin gradually spread throughout the mouth. The crispy texture and well-matched ingredients made it incredibly delicious. - Chef's Specialty: Extra Large Shark Fin with Special Truffle Sauce: It was my first time experiencing such delicious shark fin. The silky sauce and the two types of truffles created a deep flavor. [Overall Impression]: It's been a while since I had a Chinese course meal, but every dish was impeccable and wonderfully executed. I highly recommend sitting at the counter for an immersive experience and to enjoy the atmosphere. It's a place I'd love to visit again. Thank you for the delightful meal!

I revisited "Ginza Kasho," selected as one of the "Top 100 Chinese Restaurants in Tokyo 2023." It's located in Chuo Ward, Tokyo, about an 8-minute walk from JR Yurakucho Station, on the second floor of a building. Unlike my previous visit for dinner, this time I tried their lunch, specifically the "Chef's Omakase Lunch." The menu included: - Drunken Shaoxing Wine Jelly with Sea Urchin and Conpoy - Shaoxing Wine-marinated Tuna and Uni - Today's Three Steamed Dim Sum - Assorted Steamed Dim Sum of the Day - Fresh Mango and Shrimp Ball in Citrus Juice - Grilled Peking Duck with Mango Mayonnaise Sauce and Mixed Greens - Kasho's Signature Roasted Beijing Duck - Braised Fish Fin in Matsuzaka Red - Chef's Special Braised Shark's Fin with Truffle - Thick Soup of Silky Fowl and Lettuce Noodles - Rich Collagen Soup Noodles with Osmanthus - Sweet Sweet - Today's Hong Kong-style Dessert - Chinese Famous Tea - Chef's Selected Chinese Famous Tea The dishes, including beautiful dim sum and entertaining Peking Duck, were enjoyed in a luxurious atmosphere. Though the lunch portion of the "Extra-Large Shark's Fin" wasn't as massive, the addition of truffle created a completely different flavor from my previous visit. The "Mango Mayonnaise Sauce with Jumbo Shrimp" was visually appealing, using genuinely large shrimp, and its slightly sweet and tangy taste increased my appetite. Thank you for the wonderful meal.

Top 100 on Tabelog. The chef trained at a renowned Cantonese restaurant. The luxurious lunch course includes dishes like Beijing duck and truffle-infused shark fin. This time, it's an 8-course meal for ¥8,800, with complimentary champagne when booking through Ikyu. The course comes with Chinese tea, but additional tea during the meal must be ordered separately. As a tea enthusiast, I find the dessert tea pairing very satisfying. The price is reasonable for the high quality of each dish and the popularity of the menu. The truffle-infused shark fin in a hot pot is impressive, and they even add truffles at the table. However, the sweet dishes (2 and 3) didn't suit my taste compared to the savory dish 1 with shrimp in mango sauce. The sauce is sweet and viscous, lacking the fruity essence of mango. The shrimp has a crispy and thick batter, making it quite filling. The Beijing duck, a specialty, is fantastic with crispy wheat flour skin. The second one is less sweet, but I wished for a savory option. After that, there's shark fin stew, collagen soup noodles, and mango soup, three consecutive broth-based dishes that may be a concern for those worried about overeating. It's a matter of personal preference, but I felt more impressed with the dim sum from the previous location; separating the extra truffles as an additional charge and avoiding three consecutive broth dishes like in dinner service could have made a significant difference. Service varies among staff. Perhaps due to booking through Ikyu, they subtly placed the bill on the table while I was still enjoying dessert, which felt a bit awkward. It hadn't even been 1 hour and 40 minutes since I arrived.

The lingering sensation still hasn't faded even after several days... It was truly amazing, the "adult hideaway Chinese cuisine," one of the top 100 restaurants on Tabelog in 2023. Reservations are already becoming difficult to secure... The excitement throughout the chef's table, where you can feel the live atmosphere, is also appealing. Chef Yagita is very friendly, with a lovely smile that makes him endearing to everyone, I suppose. There are also two private rooms available, and it's even okay to bring children, which is great! [Chef's Recommended Course 20,000 yen] [Wine Pairing Selected by the Chef 13,000 yen] ♢ Marinated Tuna and Uni with Shaoxing Wine ♦︎ Hong Kong Summer Delicacy: Steamed Winter Melon Soup with Matsutake Mushroom ♢ Steamed East River Spotted Gar with Hong Kong Fish Sauce ♦︎ Kajisen Specialty: Freshly Baked Cantonese Duck served in two ways ♢ Chef's Specialty: Giant Braised Sea Cucumber in Truffle Sauce ♦︎ Iberico Pork Shabu-Shabu in Hong Kong Black Vinegar Ma La Sauce ♢ Thick Collagen Soup Noodles with Pigeon ♦︎ Mango and Coconut Soup with Hong Kong-style Custard-filled Buns ♢ Chef's Selection of Chinese Tea Starting with a welcome champagne, first, we had pecan nuts and homemade XO sauce... It was simply delicious beyond words. The Marinated Tuna and Uni with Shaoxing Wine were perfect with a subtle Shaoxing wine flavor that complemented the tender tuna beautifully. The Hong Kong Summer Delicacy: Steamed Winter Melon Soup with Matsutake Mushroom was unexpectedly delightful... The winter melon absorbed all the flavors, making it irresistible. The Steamed East River Spotted Gar with Hong Kong Fish Sauce featured plump fish with rare Kyushu red eggplant, and the sauce with nam pla wasn't overpowering; it was delicious! Finally, the moment we've been waiting for! Kajisen Specialty: Freshly Baked Cantonese Duck served in two ways, first with just the meat, then with plum sauce and Hachimitsu miso sauce... My eyes widened at the unfamiliar texture! The skin was so crispy! (Apologies for the lack of vocabulary, but it's true!) There's nothing to say except that it was incredibly delicious... I think the Peking Duck might be the best thing I've eaten this year. No need for explanation! Anyway, you have to try it! Chef's Specialty: Giant Braised Sea Cucumber in Truffle Sauce... I've never had sea cucumber like this before! It's a masterpiece befitting the specialty... Grating truffles on top enhanced the aroma so much! The rich sauce and tender sea cucumber were nothing short of exquisite! Iberico Pork Shabu-Shabu in Hong Kong Black Vinegar Ma La Sauce... The Sichuan pepper in the Ma La sauce added a kick, stimulating the appetite even more! The Thick Collagen Soup Noodles were easy to eat with thin noodles, and the richness of the soup was incredible! It was packed with flavor, yet not overwhelming, so I slurped up every drop. Mango and Coconut Soup with Hong Kong-style Custard-filled Buns... Refreshing with fruity mango and coconut! A straw in the bun?! I was surprised because you could drink the custard, and it wasn't overly sweet, which was perfect. Chef's Selection of Chinese Tea... It had a subtle peach aroma that I really liked. It was truly an impressive course from start to finish. The wine pairing was excellent too. I particularly enjoyed the "Chardonnay Camellia Label" depicted with the spirit of yeast on the label. Chef Yagita's personality is wonderful, and chatting with him was enjoyable. My spouse and I have become fans. Above all, I can't forget the Cantonese Duck... Dinner is, of course, recommended, but the lunch course was also enticing, so let's make a reservation!

The lunch was casual and enjoyable. They kindly confirmed our reservation the day before, which was appreciated. The cold sauce with rock oysters was delicious. The green ingredient resembling ikura was intriguing. The dim sum trio included one with a black appearance like wood ear mushrooms, with a surprising truffle aroma. The dim sum with dragon fruit incorporated had succulent prawns that were irresistible. The large prawns with mango mayonnaise sauce had a satisfying sweetness, almost like a dessert. It was impressive how the combination of mayonnaise and mango created such a flavor. The Beijing duck had a fantastic caramelized color and a delightful crispy texture. The braised shark fin was served simmering, allowing us to enjoy its rich flavor luxuriously with rice. The dan dan noodles had a unique texture resembling twisted dry noodles, yet different, with a creamy and delicious soup. It was so good we almost finished it all. The desserts were a mango extravaganza, with ample mango paste that could be overwhelming if not careful, and a mango pudding bursting with mango flavor. Everything was delicious and enjoyable. Thank you for the wonderful meal. As we were leaving, we realized there was no staff around, but one of them noticed and came out to greet us outside. Thank you so much for your attention to detail and hospitality.

Wow, it was delicious! I saw on Instagram that the lunch course at a place called "Ikyu" was a good deal, so I made a reservation. The restaurant had a Japanese atmosphere here and there despite being a Cantonese cuisine place. It wasn't overly Chinese; rather, it offered flavors that were slightly addictive yet familiar to Japanese palates, mainly focusing on seafood dishes. We enjoyed it until the end. The restaurant was on the second floor, and the private rooms had a nice atmosphere with spacious chairs and a calm vibe. The service was attentive and friendly without being too formal, although there were occasional delays. They kindly allowed us to take photos of the dishes. Regarding the food, we had reserved the Chef's Special Lunch Course through Ikyu, which included 8 dishes along with a glass of champagne. As appetizers, we were served pecan nuts and a special doubanjiang sauce, which we could purchase as souvenirs. First was the Seafood Tartare with Sichuan Pepper-flavored Pepper Sauce, a sparkling and beautiful appetizer that sparked anticipation for the upcoming dishes. Next were three types of dim sum (truffle, chive, and dragon fruit), all visually appealing and particularly fragrant with truffle. They were delicious, especially with the doubanjiang sauce. Then came the highly anticipated Peking Duck, presented beautifully. It was delightful to have two pieces; one would be too little, but three might be too much, so two was just right! The crispy texture of the duck left a lasting impression, along with the rich flavor of the fat and the delicious sauce. The Chef's Special Braised Shark Fin with Truffle was also heavily flavored with truffle. Served hot, it had a rich and intense taste that warmed both body and soul. The Steamed Daimon Grouper with Fish Sauce, sourced from Kochi Prefecture, was exceptionally tasty, with tender and fatty flesh. It was accompanied by a sauce made with nam pla and crispy wild vegetables, which made it even more appetizing. The Special Creamy Tan Tan Noodles had a wonderful aroma of dried shrimp and a smooth texture. Unlike the typical spicy red soup, it was creamy, probably due to the sesame and soy milk, without being overwhelming. The noodles were Hong Kong-style, thin yet firm, perfectly complementing the rich soup and the flavorful minced meat. The Chinese Famous Tea, a blend of peach and apple oolong tea, was sweet-smelling but had the depth of oolong. Finally, for dessert, we had the Hong Kong-style dessert of Custard-filled Fried Buns and Mango Pudding. Served in charming dishes, the fried buns resembled moons and were delightfully crispy outside and fluffy inside, with a gentle sweetness. The mango pudding was exceptionally rich, with abundant mango flesh and a dense mango-flavored pudding, topped with a hint of refreshing citrus. It was a dessert that stood out on its own and perfectly concluded the course. We ended with another cup of tea, feeling relaxed and satisfied after about two hours of dining. With 8 satisfying dishes, the quality and quantity were commendable. It was a worthwhile experience to try their lunch course.

Recently, there's a trend in Modern Chinese cuisine. Personally, I feel there are two types: those that are superficially imitating ("fake") and those that are authentic. Amidst many places following the trend, "Ginza Kashoen" stands out as an authentic Modern Chinese restaurant. The chef, Kei Yanaida, has remarkable sensibility. Upon searching, I found that he has trained in renowned establishments such as the Mandarin Oriental Hotel Group in Hong Kong and prestigious Cantonese culinary schools. A true Modern Chinese restaurant, it seems, is grounded in a solid foundation.

I visited here for the first time and was impressed right from the entrance. The private room was lovely, with large windows offering a stunning view. It felt bright and spacious, not at all like being on the fourth floor. We enjoyed a peaceful lunch, admiring the beautifully plated dishes which were a feast for the eyes. Every dish was delicious, and we indulged in a separate order of a 3-glass champagne pairing, which added to the enjoyment.

I, a commoner, experienced a luxurious Chinese dining with an array of high-quality ingredients that I would never encounter in my daily life. Of course, everything was delicious. It was my second visit, and both times, I was impressed by the Peking Duck, the best I've ever had in my life. The crispy texture and rich flavor were outstanding. Every dish had an exquisite seasoning, but what left a lasting impression was the truffle-glazed shark fin. I used to think that anything with truffle would taste good, but the combination of shark fin sauce and truffle was exceptional. There's one thing about Chinese cuisine that I don't understand - why is almond tofu (annin tofu) always the dessert? Personally, the only thing I dislike is almond tofu, so finishing a Chinese course with something I don't like is the only downside. Since this restaurant is beyond my reach, I'll have to rely on someone else to take me there again! 😄

I think it's a great place to take younger people because you can enjoy plenty of luxurious ingredients that everyone would consider expensive, like shark fin, truffles, Peking duck, abalone, and spiny lobster. They would likely be very delighted as they see one expensive delicacy after another being served. However, as one gets older, every ingredient starts to taste familiar, almost predictable. There's nothing that surpasses expectations, just the thought of "oh yes, this flavor, it's delicious as usual." I found that when generously topped with truffles on the spot, the taste of truffles overwhelmed the dish. It might have been better to have the truffles served separately after enjoying half of the dish. Alternatively, since the shark fin was quite thick, dividing it into two servings and offering one with truffles and one without for comparison would have been great. Sitting at the counter, you can see the kitchen, which adds to the live atmosphere, but I wonder if the staff there are new? You can see everything, even when they're in a bit of a rush, which can be a bit concerning. We requested wine pairing this time, but I don't think there's a sommelier here, as I didn't see anyone wearing a badge that day. The sparkling wine that came out first seemed to have been uncorked for quite some time, as it lacked carbonation and felt a bit flat. We had a few more glasses, but overall, the pours seemed to be about two-thirds of what you'd get at other places. Unfortunately, the wine would run out before the dishes were finished every time, which was disappointing. It would have been nice to have a bit more explanation beyond just the region and variety for each wine, to understand how they were selected to complement the dishes. Given the pricing for pairings in Ginza, it seemed reasonable, but a bit more information would have been appreciated. Overall, it was a delicious restaurant. Thank you for the wonderful meal.

Ginza Kajisen is my favorite Chinese restaurant in Ginza, located on the second floor of the building where Ginza Deli is. I recently had an amazing lunch course and couldn't wait to go back for dinner! We started with Perrier-Jouet champagne, and the chef's special course included: 1. Hiroshima-style sashimi salad with premium fatty tuna 2. Hong Kong nourishing steamed soup with Jinhua ham, silk cap mushrooms, and dried scallops 3. Kajisen's famous Cantonese-style duck served in two different ways 4. Chef's specialty: braised giant sea cucumber with special truffle sauce 5. Layered steamed dish with blackthroat seaperch and glutinous rice 6. Hong Kong noodles with the fragrance of Jinhua ham 7. Almond tofu with peach and coconut dumplings 8. Chef's selection of Chinese famous teas, paired with wine Ginza Kajisen is known for its specialties, Cantonese duck and braised giant sea cucumber. The special course included these two dishes, starting with a vibrant salad featuring crispy wontons with rich fatty tuna. The nourishing soup with various ingredients was cleansing and rejuvenating. The Cantonese duck, with its crispy skin and succulent meat, was a delightful experience. The giant sea cucumber was served piping hot on a ceramic plate, accompanied by generous truffle aroma added by the chef. Mixing it with rice and sauce created a luxurious sea cucumber bowl. The blackthroat seaperch was lightly seared to reduce the richness, and it complemented the glutinous rice beautifully. The highlight was the Hong Kong noodles, prepared with a unique double-boiled soup made from Jinhua ham, chicken, and pork. The golden soup was rich and flavorful, making it a luxurious treat. The coconut dumplings with custard inside were a delightful dessert. The chef's expertise, coming from renowned establishments like Marina Bay Sands and Mandarin Oriental, is truly boundless. The restaurant continually evolves, offering consistently outstanding dishes. It's a place where you can't help but be amazed by the deliciousness every time you visit – truly a rare find! Interestingly, the neighboring customers mentioned they come here every month. The dinner at the counter was filled with Chef Liang's enthusiastic fans!

No background music. Chef's choice course at the counter. The menu changes every visit, showing thoughtful creativity. Truly amazing. The Peking duck (Cantonese style) here is exceptional. Paired with Cloud Harmony. "Salad with Tuna Sashimi" - Cantonese-style salad with premium tuna belly. "Jinhua Bamboo Shoots Stew" - Jinhua ham, silk hat mushrooms, and dried scallops in a nourishing Hong Kong steamed soup. "Crispy Cantonese Roast Duck Two Ways" - Jiazen's specialty, freshly roasted Cantonese duck served in two different styles. "Red-braised Abalone with Secret Pine" - Chef's specialty, large braised shark fin with special truffle sauce and black truffle. The truffles are from Italy as Chinese truffles typically have a weak aroma. "Steamed Red Mullet and Glutinous Rice" - Layered steamed dish with red mullet and glutinous rice, flavored with oil during steaming. "Top Soup Hong Kong Noodles" - Hong Kong noodles with the fragrance of Jinhua ham. "Sweet Almond Tofu with Peach" - Almond tofu with peach and coconut dumplings. "Chef's Recommended Chinese Famous Tea" - Chef's selected Chinese famous tea, a quick-brewed jasmine tea.

Chef Yanagita, who has honed his skills at prestigious Cantonese cuisine establishments such as the China Restaurant Group and Hong Kong's Mandarin Oriental Hotel Group, is the head chef. His specialty, the oversized truffle-infused shark fin, is exceptionally delicious, earning a five-star repeat rate. The dishes are all truly delicious, making it a must-repeat experience! **Usage Scenes:** Ideal for dates or enjoying with family. **Reservation:** Booked the Champagne course with 一休. **Ordered Items:** 1. Chef's Choice Lunch Course - Scallop and Shrimp Cold Dish with Green Sichuan Peppercorn Sauce - Today's Trio Steamed Dim Sum - Large Shrimp with Mango Mayonnaise Sauce and Mixed Greens - Signature freshly baked Beijing Duck - Chef's Special Shark Fin with Truffle Stew - Hong Kong-style Green Onion Char Siu Noodles - Today's Hong Kong-style Dessert - Chef's Selected Chinese Tea The beautifully presented cold dish features scallops, shrimp, mango, and jellyfish, all prepared in a refreshing cold style with a delightful green Sichuan peppercorn sauce. The trio of steamed dim sum, each in vibrant colors (red with dragon fruit, green with pea shoots and scallops, and black with truffle-infused dumplings), showcases unique flavors in each bite. The large shrimp with mango mayonnaise sauce is a textural delight, combining crispy fried shrimp, crunchy nuts, and succulent shrimp in perfect harmony. The Beijing Duck, served in two portions, offers a unique and satisfying crunch with every bite, complemented by finely chopped green onions. The Chef's special truffle-infused shark fin stew, served in a hot pot, is a blissful combination of rich, velvety sauce and ample truffle slices. The meal concludes with the unique texture of Shanghai noodles in a char siu broth, enhanced by the addition of XO sauce. Dessert includes a custard-filled coconut dumpling and almond tofu with peaches, both creamy and delicious. The entire menu is a delightful experience, especially considering the starting price of 8,000 yen for lunch. The shark fin and Beijing Duck are must-try delicacies. Will definitely visit again. Thank you for the wonderful meal! Check out more delicious restaurant recommendations on @foodie_ol_diary.

【Restaurant】Ginza Kasho 【Access】5 minutes walk from Ginza Station 【Genre】Chinese Cuisine/Cantonese Cuisine 【Budget】¥30,000 and up The voluminous simmered shark fin is exceptional... Absolutely, absolutely, absolutely add the truffle sauce!!! You won't regret it. The interior is chic and provides a calm adult atmosphere. It seems to have opened last May and is very beautiful. This time we sat at a table, but the counter seats seem to offer a more lively experience, so I'd like to revisit there next time. Well, needless to say, the taste is superb. Regretting not opting for the wine pairing... ---Course Details--- Chef's Special Course ¥20,000 (Tax Included) ❤︎ Hiroshima Prefecture's Cantonese-style salmon sashimi salad ❤︎ Chinese-style steamed egg custard with crab roe and Alaskan king crab sauce ❤︎ Kasho's specialty freshly baked Cantonese-style duck served in two ways with plum sauce and Hatcho miso sauce ❤︎ Chef's specialty: extra large simmered shark fin (+¥2000 for truffle sauce) ❤︎ Steamed Nagasaki prefecture sea bream with oil wheat vegetables and Hong Kong fish sauce ❤︎ Hong Kong noodles fragrant with Jinhua ham ❤︎ Peach almond tofu with coconut dumplings ❤︎ Chef's selection of Chinese famous tea Reservations are relatively easy to get. Before it becomes difficult to book due to its increasing popularity, I must go again...

Opened in May 2022 in Ginza, "Adult Hideaway Chinese" was selected for the 2023 Best 100 list shortly after my last visit, thanks to its superb cuisine and pairings. Chef Yanada honed his skills at renowned establishments such as the Fratelli La Bufala group in China and the Hong Kong Mandarin Oriental and Marina Bay Sands in Singapore. Each dish is truly profound, with a focus on natural ingredients, minimal additives, and gentle seasonings. I feel like I could eat here forever. You must try their specialty dishes: the freshly baked Cantonese duck is first enjoyed with a sweet sauce, followed by crispy Peking duck. Once you've had their Peking duck, you won't want it anywhere else. The shark fin simmered in front of you, with an optional addition of truffles, is an absolute must-try. The thick, fibrous shark fin and rich sauce, combined with plenty of truffles, are divine. The wine pairings for each dish were also excellent. Last time, I enjoyed the lively atmosphere at the counter, but this time, I opted for a private room where I could enjoy a leisurely conversation. Both experiences were fantastic, and I'd love to switch between them depending on the occasion. Reservations are a must! You can book through Tabelog. Recommended for: special occasions, dates, business meetings. Highly recommended! #repeat_kasumilog Chef's Omakase Course - ¥20,000 * Scallop and shrimp with cold green Sichuan pepper sauce * Iberico pork Hong Kong-style char siu - Excellent * Specialty! How to eat two types of freshly baked Cantonese duck - Excellent * Chef's specialty: simmered shark fin - Excellent, add plenty of truffles for an additional ¥2,000 * Hong Kong fisherman-style spicy garlic stir-fried oysters - Excellent * Special creamy tantan noodles - Excellent * Chinese-style castella, walnut sweet soup * Chef's selection of Chinese famous teas =========== This account introduces "Gourmet that I want to go to again! Worth more than the price ♡". I would be happy if you could follow me @kasumi_tkd.

I had the pleasure of enjoying the Chef's Special Lunch Course at Kazen for the first time, thanks to my friend's reservation! The course included Scallop and Shrimp in a cold dish, today's assortment of steamed dim sum, a highlight of jumbo shrimp with mango mayonnaise sauce, the famous freshly baked Peking duck, Chef's special truffle-infused shark fin, and a unique creamy tantan noodles. The Hong Kong-style dessert was also outstanding. Everything was not just delicious as described but surpassed expectations. Each dish was meticulously crafted, and I thoroughly enjoyed the lunch in the serene ambiance.

First visit! The location is almost next to Corridor Street. I love the atmosphere of the restaurant, and it's enjoyable to watch the chefs cooking from the counter. Personally, I'm not a fan of sweet dishes like mango sauce, but I still enjoyed the meal. However, I was too hungover to eat slowly, and I feel sorry for the staff. I'll definitely visit again.

Chef Yanada honed his skills at the China Restaurant Group and Mandarin Oriental Hotel Group. Later, he worked at Singapore's Marina Bay Sands and served as the head chef at a restaurant in Tokyo. In May 2022, he opened "Ginza Kasho." The menu includes a Chef's Choice Course with dishes like chilled scallops and shrimp, Chinese-style steamed egg custard, freshly baked Cantonese-style duck, simmered giant shark fin, steamed golden thread seaweed with sakura shrimp, creamy tantan noodles with cherry shrimp aroma, and a daily Hong Kong-style dessert. The chef also selects Chinese famous teas to complement the courses. The renowned freshly baked Cantonese-style duck at Ginza Kasho is prepared with a style that involves cooking a plump Beijing duck. Despite the small portion, it has a strong presence, with crispy skin and juicy meat – absolutely amazing! The chef's specialty, the simmered giant shark fin, is finished with truffle sauce right in front of you. The truffle aroma is delightful, and the shark fin has a tender and chewy texture – incredibly delicious high-end Chinese cuisine! I thoroughly enjoyed indulging in these exquisite dishes. Thank you for the feast. --------------------------------------------------------------- Thank you for reading the review until the end. I hope it becomes a helpful guide for those searching for delicious meals. Your likes and comments would be encouraging. I will strive to provide reviews that can be useful in the future, so your support is appreciated!