This is a relatively new Chinese restaurant located in Inari-cho. The chef used to work at a Chinese restaurant in Hiroo. It's just a short walk from Inari-cho Station, on the 2nd floor of a building. The interior, mainly white with striking blue lighting, left a strong impression. We opted for the chef's special course. Without giving away too much, the apple candy was pleasantly tangy-sweet. The trio of appetizers had bold flavors that paired well with drinks. I couldn't resist dipping the next dish, steamed dumplings, into the sauce from the saliva chicken, which was so delicious I ended up finishing it with my drink! Both the dumplings and fried rice cakes were perfect for nibbling while drinking. The medicinal soup provided a gentle interlude in flavors. The seafood dish featured winter melon filled with crab and shrimp in a five-spice sauce. The stir-fried chicken was rich in protein and flavorful, with just the right amount of fat. The meal ended with a spicy mapo tofu rice bowl and mango pudding for dessert. With no overly expensive ingredients, the meal was both approachable and consistently delicious. I personally enjoy the structured experience of a set course menu, which makes dining here quite enjoyable. A Chinese restaurant that offers set courses is a rarity in Tokyo and makes this place quite special.

Smoked foie gras wrapped in tea leaves with black vinegar sauce, containing nuts inside. The foie gras inside was delicious, but the balance with the sauce was a bit off for me. It's bite-sized but satisfying to eat. Peanuts (made from Shaoxing wine lees) were tasty. Also had tasty pidan (preserved egg) with cauliflower sauce and pidan sauce. The shrimp flavor in the water dumplings was indiscernible to me, but they were delicious whether eaten alone or dipped in the drool-worthy sauce. Makes you want to drink sake and eat rice. Seasonal herbal soup with pork belly, pear, and white fungus. The pork belly was small with bones but melt-in-your-mouth tender; suitable for making a gentle tasting rice porridge. The pear was radish-like, and the white fungus was tender. Crispy scales of red snapper with Malaysian sauce, reminiscent of ethnic flavors. I crave rice. Shabu-shabu pork with fermented tomato, served with salted rice porridge. The tomato had a strong punch, and the saltiness was pronounced. Eating it alone was intense. Not a fan of shantang, so it was just okay for me. Mapo tofu with just the right amount of Sichuan pepper, not too spicy, and delicious. The punch was mild. Mango soup for dessert topped with delicious Kyoho grapes. The grapes were sweet, and they paired well with the mango sauce. Taiwanese high mountain tea, just ordinary.

The lunch was 1300 yen and there were only three options: mapo tofu, meat, and chicken. I was hoping for more variety in choices. It was a bit disappointing. The restaurant was quite busy since opening, but the pace was quick, and it felt more like a place to eat quickly and leave rather than a relaxed dining experience.

During the day, they offer set meals, while in the evening, they have courses. Their medicinal soup, saliva chicken, and mapo tofu are exceptional dishes that you rarely encounter elsewhere. For their 4th-anniversary à la carte event, I ordered my favorites. The shark fin was thick and superb. The beef steak was also tender, and it paired perfectly with the spicy sauce! Additionally, you can enjoy other dishes the chef specializes in from regions like China, Taiwan, and Southeast Asia, all of which are delicious.

Moist and tender. Is this the material used for airbags? - Moist Steamed Chicken (Free Rice Refill) ¥1,300 - Chinese Atmosphere Cuisine "Baiyan" @ Tokyo, Japan - Tokyo Metro Ginza Line "Inaricho Station" - Date: September 7, 2023 (Thursday) Sunny ☀️ - Number of Reviews on Tabelog: 2,170th - No Waiting, Seated and Served: 12:05-12:10 (5 minutes) - Tabelog Rating: 3.74 - Closed: Mondays + Irregular Holidays - Seating Capacity: 23 - Table Setting: Not provided - Opening Date: September 8, 2019 (as of the posting date) [Tabelog Top 100 Restaurant Tour] - 2023 [Chinese Cuisine] TOKYO (10/100) - 2022 [Bread] TOKYO (41/100) - 2022 [Bread] EAST (15/100) - 2022 [Yakiniku] TOKYO (8/100) - 2022 [Curry] (26/100) - 2022 [Ethnic Cuisine] TOKYO (10/100) - 2022 [Udon] EAST (28/100) - 2022 [Yakitori] (3/100) - 2022 [Sushi] (3/100) - 2022 [Western Cuisine] (6/100) - 2022 [Okonomiyaki] (7/100) - 2022 [Hamburger] (16/100) - 2022 [Tonkatsu] (6/100) - 2021 [Set Meal] (19/100) - 2021 [Gyoza] (25/100) - 2021 [Yakiniku] EAST (2/100) - 2021 [Pizza] (2/100) #Carbohydrates #CarbLoversUnite #tokyo #MealStagram #HighCalHighLife #instafood #Tokyo #Tokyo #CarbStagram #Gourmet #food #yummy #Tabelog #lunch #Lunch #rice #TokyoGourmet #bowl #setmeal #ChineseAtmosphereCuisineBaiyan #Baiyan #DeliciousCarbohydrateEncyclopedia #DroolingChicken #ChineseCuisine #Chinese

Located just a minute's walk from Inarimachi Station, this Chinese restaurant exudes an air of sophistication on its website, making it seem intimidating. However, in reality, it's quite accessible even for solo diners, with lunch options priced in the ¥1000 range and counter seating available. Today, faced with the choice between mapo tofu and saliva chicken, I opted for the refreshing saliva chicken priced at ¥1300, given the hot weather outside. I was delighted to receive two side dishes, and the complimentary plum juice was wonderfully refreshing. The saliva chicken had a refined flavor, with tender chicken coated in a sauce that had a generous amount of sesame, making it irresistibly tasty. There were plenty of chicken pieces, and the eggplant side dish hidden underneath provided unexpected volume, leaving me pleasantly full. I'm eager to try the mapo tofu next time.

Chef Iwashiro has trained at Grand Hyatt Tokyo, Kamonka, and JASMINE Hiroo Main Store, as well as in Hong Kong and Beijing. He also served as one of the chefs for JR East Japan Shikishima's Green Course, alongside another chef, offering a set menu featuring shark fin for 14,800 yen per person, plus white peach juice for 500 yen (tax included), totaling 16,830 yen per person. A group of gourmet enthusiasts ventured into Chinese cuisine, intrigued by the chef's reputed background. Despite a Sunday reservation at 6 p.m., the restaurant was mostly empty until around 7:30 p.m., with only one other party arriving thereafter. It's unclear whether the low turnout was due to operational reasons or simply a matter of attracting customers. We opted for the course centered around shark fin due to its appealing presentation in photos. The shark fin stew stood out as exceptionally delicious, justifying both its price and choice. The course included: - "Apple Candy": A specialty resembling candy but made with foie gras steamed with tea leaves and walnut-shaped candied almonds, providing a rich and intense starter experience. - Three types of appetizers (drooling chicken, meat, and thin tofu) - Water dumplings served with the remaining drooling chicken sauce from the appetizer course, which could have been better communicated. - Medicinal soup - Ayu (sweetfish) wrapped in lotus leaf in "Three Cup Chicken" style, the personal favorite of the day for its addictive sweet and savory sauce, complemented by the fragrance of Taiwanese basil. - Fermented tomato pork shabu-shabu, which unfortunately lacked a description. - Thick-cut shark fin in imperial sauce served in a hot pot, boasting a strong oceanic flavor and a rich sauce, though it could have been accompanied by rice. - Cold noodles with tomato and black pepper, offering a refreshing contrast between light tomato and bold black pepper flavors, with a satisfying crunchy texture. - Almond tofu with mango sauce and tea. Service-wise, while the flow of dishes and their delivery were smooth, there were several frustrating aspects of the service, such as the lack of explanation regarding utensils stored in the table drawers, the failure to mention the reuse of the drooling chicken sauce, and the messy handling of individual bills, among other issues.

Located just a 1-2 minute walk from Inari-cho Station, this Chinese restaurant was where I made a reservation for a Sunday evening. It's highly rated, yet still relatively easy to get a reservation. Inside, there are counter seats, regular tables, and some semi-private tables towards the back. The lighting and ambiance are a bit curious in places, almost like it might have been a former snack bar or something, but it's not particularly bothersome. Cutlery is stored in drawers at the tables, which is a nice touch for a Chinese restaurant. We opted for the Shark Fin course at ¥14,800, which included 8 dishes plus 1 dessert, totaling 9 items. The portion sizes were decent, nothing overwhelmingly large, but each dish was delicious and had a memorable taste. The shark fin soup was particularly rich, with appropriately sized pieces of shark fin. The grilled ayu wrapped in lotus leaf was tasty, with a flavorful sauce, and the addition of Taiwanese basil on top complemented it well. Considering it's a high-end Chinese restaurant, the prices are quite reasonable, and since it's easy to get a reservation, it's a good option when you suddenly crave some upscale Chinese cuisine.

Crossing the boundaries of factions, masterfully offering outstanding Chinese cuisine. The variety of Chinese cuisine is wonderful. Not only the major areas such as Sichuan, Guangdong, and Shanghai, but also many minor regional cuisines such as Chaozhou, Jiangsu, and Hunan are brought to life through Chef Shiraiwa's skills. The seamless regional Chinese cuisine, which can easily respond to requests for any regional cuisine, is remarkable. The quality is impressive, with just the right amount of saltiness. The striking dishes evoke the feeling of being in the heart of Chinese cuisine, with delicate flavors and beautiful presentation. The high quality and friendly service are impressive. Chef Shiraiwa's outstanding skills and sense are a result of his deep curiosity. The location of "Moto Asakusa" is surprisingly good, as it is a bit away from the center. If it were near a bustling station, the rent would be high, and many shops would not be profitable despite their high prices. In terms of location, it is not a high-grade setting, but it is hygienic and has a pleasant atmosphere. All the dishes are satisfyingly delicious, from the appetizers to the fermented tomato dishes, which are a high-quality version of the original. Everything is delicious. I was so engrossed in conversation that I even ate the edamame pods without realizing it. It's a pleasant time to chat, and the dishes are impressive even when you focus on them.

[Visit on June 28, 2023] From the "2" exit of Inarimachi Station on the Tokyo Metro, cross the intersection at "Inarimachi" and turn right onto "Kiyosuhashi Street." The shop is located on the second floor of a building at the left corner of the first alley after crossing the intersection. The entrance to the shop is at the top of the stairs. I had some business in the afternoon, so I decided to finish work in the morning and go for lunch. I'm on a mission to conquer ramen shops in Tokyo that have a rating of 3.70 or higher by the end of the year. While checking for such shops every week, I sometimes come across Chinese restaurants offering ramen or tantanmen. Since these are mostly authentic Chinese places, it's challenging to appreciate their value based solely on noodles, but I still get curious and want to try them. According to a certain reviewer, this place is open for lunch only on Wednesdays, serving Mizuki. So, on this Wednesday, I decided to give it a try. I arrived around 1:15 pm. The interior of the restaurant has a bright design with white as the main theme. There were five customers already seated, and it seemed that the peak time had passed, likely due to the many nearby offices. As a result, the last order was slightly earlier at 1:30 pm. Being close to closing time, some items on the menu were already sold out. On this day, the "Singapore-style White Bak Kut Teh" had run out, and in its place were three dishes: "Black Vinegar Pork." Currently, these three items make up the lunchtime lineup, and the course menu is listed as "Please wait a while longer." Interestingly, the second customer after me, being the last customer during lunchtime, was informed that the "Juicy Steamed Chicken Yodare Chicken" was also sold out. It seems the least popular dish of the day was the "Sichuan Mapo Tofu with Sichuan Pepper." Nevertheless, I decided to order that least popular menu item. Although I found this restaurant through a ramen search, I am a big fan of Sichuan Mapo Tofu. However, since I already have a specific taste in mind from a favorite restaurant, the expectations were high. The dish arrived after about 6 minutes of waiting. It was an authentic Chinese Mapo Tofu lunch! Starting with the crucial Mapo Tofu, it had a slightly subdued spiciness and numbness, making it easy for Japanese people who are not adept at handling heat. However, as I progressed through the meal, the numbness gradually intensified. Personally, I prefer numbness over spiciness, so I found this feature very welcome. Surprisingly, even though it was somewhat spicy, the numbness didn't overpower the texture due to the heat, making the flavors of minced meat, green onions, and other ingredients very pronounced. This is a significant point for those who might find the numbness uncomfortable despite being okay with spiciness. The subtle spiciness of this dish enhances the umami of the sauce without dulling the natural flavors of the minced meat, green onions, and other ingredients. The Mapo Tofu was delicious on its own, but it was equally delightful with rice. The accompanying chicken and soup were indicative of authentic Chinese cuisine, and I thoroughly enjoyed finishing every bit. As for dessert, cherries were a somewhat interesting choice. Perhaps such restaurants truly reveal their value when visited in the evening. The well-balanced and flavorful Mapo Tofu made me believe that this place is worth exploring through its course menu if the opportunity arises. Thank you for the wonderful meal!

I visited the place in front of Inari-cho Station. Inside the restaurant, Western music is playing. I ordered the "Juicy Steamed Chicken" with half rice. It was served in about 5 minutes. The tender juicy chicken goes well with the rice. The side dish of Taiwanese bamboo shoots and seaweed is excellent.

The lunch course at Mizuki is unfortunately without a set lunch, priced at 1,300 yen. The taste is smooth, similar to a mild black vinegar style. Although it lacks the common flavor of chili oil, it reminds me of Aoyama Shanwei's steamed chicken with green onion and soy sauce, albeit being completely different. The meat is tender, possibly slow-cooked, and has a gentle and carefully finished feel. Beneath the meat, there are grilled eggplants and sweet potatoes. This dish also demonstrates meticulous preparation. The side dish of impressive jellyfish salad features thick and bouncy jellyfish. The cabbage and egg white stir-fry is ordinary. The soup with Ise? shrimp is undoubtedly luxurious. The only drawback is the small portion, and the taste is on the light side, showcasing the flavors of the ingredients. As a result, it's a bit unsatisfying for rice lovers. The Ma Po Tofu set could be a good addition, but ordering two servings alone would be embarrassing, so I refrained from it. I enjoyed the remaining rice by drizzling it with the sauce from the drooling chicken. Next time, I'll go for the Ma Po Tofu. By the way, the White Bak Kut Teh was sold out after 12:30, as I entered.

Visit on a holiday night. I made a reservation about a month ago. [Key Points] - Diverse Chinese cuisine that is not biased towards a specific genre, not too oily or spicy, elegant and easy to eat. - Not much novelty or sophistication felt this time, but every dish was delicious. - Operation: Two staff members - Customer base: Diverse - Payment: Card accepted - Charge, service fee: 10% - Online reservation: Available. Solo reservations allowed - Lunchtime service: Available - Solo visit: Possible - Google rating: 4.5 - Tabelog current rating and impression: 3.74 Seems reasonable but a bit high? [About the Restaurant] A popular Chinese restaurant in Inari-cho. The owner, who trained at hotels in Tokyo, Hong Kong, and Beijing, runs the place. While the cuisine doesn't adhere to a specific genre, it leans towards Taiwanese flavors. The owner recently resumed business after a training hiatus. Besides China, they also plan to offer dishes from Malaysia and Singapore. The owner seems to have experience as a chef on the TRAIN SUITE Shiki-shima. The restaurant is conveniently located near the station. [Interior] There are counter seats, three table seats, and private rooms. The private rooms seem to be used like regular table seats, not completely enclosed. The seating is spacious, but the restaurant itself isn't large. The interior is predominantly blue and white, including the tableware. The tables have a marble-like finish, creating a refreshing atmosphere. However, the sticky floor was a bit off-putting. The staff consists of the owner and one server, with the kitchen managed by one person. [Dining Experience] We reserved the ¥8,800 chef's choice course. For drinks, we shared a bottle of Shaoxing wine. The drink prices were reasonable. The meal included: - Candied apples - Assorted appetizers: Sichuan-style chicken, Taiwanese-style pig ear, fish paste? Malaysian-style banana leaf grilled - Steamed dumplings with Sichuan-style chicken sauce - Tonic soup with bamboo shoots - Sweet and sour stir-fried shrimp, fried potatoes, crepe-style - Roast duck with tangerine sauce - Mapo tofu (complimentary) - Pork and taro rice - Mango sauce with tapioca and rice balls - Chinese tea [Dining Impressions] Overall, it was a mild and easy-to-eat Chinese cuisine experience. The restaurant's charm lies in its diverse and refined dishes, without an overwhelming emphasis on oil or spiciness. The candied apples were a special treat, featuring cassis paste-coated foie gras mousse and walnuts. The appetizers were delightful, especially the well-balanced Sichuan-style chicken. The pig ear, flavored with star anise, was a pleasant surprise. The fish paste grill had an ethnic flair, perhaps a result of recent training. The tonic soup was hearty yet light, packed with ingredients. The sweet and sour shrimp had a satisfying kick, though the batter made it a bit messy to eat. The main dish of roast duck was tender, paired beautifully with the tangerine sauce. Even the complimentary mapo tofu, though similar to another restaurant's, had its own spicy, numbing, and salty charm. If there's room, the pork and taro rice is a must-try. Though not groundbreaking, the meal was consistently delicious, showcasing a variety of Chinese flavors.

Headed towards Inari-cho for a bit. Our spot is located upstairs, quite bright. There's a straight counter and a few tables. Currently, they're focusing on three lunch options. - Mapo Tofu Set Meal (¥1,300 tax incl.): It's been a while since I've had authentic mapo tofu. - Sour Plum Tea: A non-alcoholic drink made with dried plum and spices. It's complimentary. Impressed by the experience, I'm thinking of visiting for dinner if I can find the time. Overall, it was a place worth considering.

**Must Visit Here!** Absolutely Delicious! A hidden gem run by a skilled chef who trained in Hong Kong and Beijing. Known only to those in the know, this restaurant offers delightful lunch options, short courses, and exquisite omakase dinners where you can fully savor the charm of Baiyan cuisine. They highly recommend courses featuring either super thick shark fin or dried abalone. The experience is worth more than the price! Enjoy outstanding Chinese cuisine in a hospitable atmosphere, perfect for important gatherings or romantic dates. **Pickup Menu:** "Super Thick Shark Fin Court Style Hot Pot Omakase Course (¥14,800 incl. tax)" From the signature apple candy appetizer to the colorful starters, dim sum with drool-worthy chicken sauce, and body-friendly herbal soup. Revel in the shrimp wrapped in crepes, tender duck, leading up to the precious shark fin main dish. From mapo tofu to the finale of rice and desserts, it's a course bursting with culinary delights until the very end. **Drink Menu:** They offer a rich selection of wines, and this time we paired the meal with a dry Koshu Grand Porel (hard). While there were many options of Shaoxing wine, the "Shaoxing Laojiu 8 years/10 years" was particularly good and highly recommended! **Closing Remarks (Notes, etc.):** Who would have thought such a gem existed in Inaricho... Excellent value for money, definitely want to visit again if given the chance. Also, the staff were incredibly friendly, making it a safe choice even for families with children. Wonderful!

○ ==== Summary ==== ○ Chinese restaurant in Inari-cho Plenty of original menu items Duration: 140 minutes (April/Friday 18:05~) Reservation required ○ ==== Today's Menu ==== ○ Chef's recommended course: 8800 yen ◇ Draft beer: 1 glass ◇ White wine: 1 glass ◇ Red wine: 1 glass ○ Mapo tofu: ? ◇ Highball: 1 glass Service charge: 1200 yen Total: 13300 yen ○ ==== Introduction ==== ○ Hello and good evening! This place has a rating of 3.74 on Tabelog (as of April 2023), known as a popular spot for Chinese cuisine in Inari-cho. The chef seems dedicated to his craft; I heard he was recently in Taiwan, and it shows in today's dishes. I made a reservation for one person and arrived. ○ ==== Arriving at the Restaurant ==== ○ (Entered at 18:05) There were four other guests already seated. It seems they only accept reservations; maybe that's their usual practice. Although I'm dining solo, I got a table seat. Unfortunately, the counter was vacant ┐(´〜｀)┌. It didn't start all at once; those who came later got served faster, which was amusing. The interior had hitting ceilings and walls with stylish indirect lighting. ○ ==== Serving Begins ==== ○ (Serving at 18:15) - Apple candy (Specialty): Although it's called apple candy, it doesn't contain any apples! It's a bite-sized candy resembling an apple, but inside, it's smoked foie gras infused with Chinese tea leaves. The red around it is hibiscus extract. (Serving at 18:25) - Assorted appetizers: Includes "Otak Otak," which is a Malaysian dish of fish paste wrapped in banana leaves and grilled. There's also "Drooling Chicken" which has a mix of sour and sweet flavors, and "Taiwanese Black Vinegar Marinated Pig Ears and Celery." (Serving at 18:35) - Handmade dumplings: Only one piece, but it's bursting with juicy pork filling. (Serving at 18:55) - Seasonal medicinal soup called "Suu Shitan," containing ingredients like spring bamboo shoots, dried yam, coix seeds, and poppy seeds. It's light and easy to drink, with tender cartilage (probably from pork) that's surprisingly soft. (Serving at 19:25) - Stir-fried shrimp with sweet miso, served in a basket made of fried potatoes, with a crepe-like layer underneath. The sauce is reminiscent of Peking duck. It's tricky to eat neatly, especially with the basket breaking apart easily. [The review seems to end abruptly here.]

I hadn't tried a Chinese course meal before, but it was undoubtedly the most delicious one. ① Something like a foie gras mousse disguised as candy apples (with walnuts inside). ② Drunken crab (I switched mine to spring rolls). ③ The appetizer was mashed taro (I think they said it's a local dish from Shanghai). Eating it with Yuxiang chicken lemon-flavored jelly made for a refreshing combination. ④ Handmade water dumplings with juicy filling and chewy skin were delicious. ⑤ Herbal soup had a comforting taste, not too strong on the herbal side. I'd be happy to drink it every morning. I tried burdock for the first time, and it was pleasantly crunchy. ⑥ Meatball sauce with blanched spinach. I was about 80% full around this point, but I refreshed with some black oolong tea. ⑦ White cabbage in sauce. ⑧ Mapo rice. ⑨ Stir-fried rice with shrimp in hot pot style. I couldn't stop eating, so they kindly made an extra portion for me. The flavor wasn't too intense, and I loved the crispy texture of the Chinese yam and the bouncy texture of the shrimp. Thank you very much. ⑩ Kumquat almond tofu and jasmine tea.

I went to Ueno to see the Picasso exhibition. For lunch, I decided to try a Chinese restaurant I had researched and took the subway to Inaricho, one stop away. Upon exiting the station, I walked across Asakusa Street and a little ways down Kiyosu Bridge Street to a building on the corner of the intersection. The restaurant was on the second floor, accessible via a narrow staircase that was a bit hard to find. Inside, the atmosphere was bright and clean with white walls. As soon as I entered, I was greeted and asked if I was okay with having only the B lunch today. I agreed, and was handed a glass of water by the entrance. Although the restaurant usually opens at 11:30, today it opened at noon, and when I checked the time, it was exactly noon, so I thought I was one of the first customers. However, there were already two other groups of diners seated. Perhaps they had been waiting in line. There were five tables and four seats at the counter, accommodating about 20 people in total. When asked if I had a reservation, I felt a bit anxious, but it turned out reservations weren't necessary. Nonetheless, I was relieved to be seated. The menu offered three types of lunch sets: A, B, and C, but today only the 2,000 yen B set was available. I had planned to have the B set anyway, so it wasn't an issue. The B lunch included appetizers, medicinal soup, dim sum, and a main course (choose from three options). The three options were: succulent steamed chicken, aged black vinegar sweet and sour pork, and Sichuan mapo tofu. I ordered the succulent steamed chicken while my companion ordered the sweet and sour pork. As we were deciding, more customers continued to arrive. In a short span of time, all tables and counter seats were filled. The customers at the table were all couples, and it seemed like everyone arrived at the same time, with cooking starting simultaneously. There was only one young male staff member. I didn't know if it was always like this, but perhaps today he was running the restaurant alone. It must be tough to handle everything alone, I thought to myself. There was a special drink available, and I went to pour it myself. The drink, resembling red wine, was sweet and delicious. Eventually, the appetizers were served. Each dish was accompanied by an explanation, but I forgot the details. There were two small dishes for the appetizers: one with mackerel and the other with taro. Both were delicious and it was evident that they were meticulously prepared. The small plates they were served on were lovely, each with a unique pattern. Next came the dim sum: a large dumpling with a fantastic dipping sauce. The dumpling was generously filled with a delicious filling wrapped in a chewy skin, so tasty that one was not enough. Then came the soup, served in a blue ceramic bowl with a lid that resembled a Buddha's image. It was quite an elaborate bowl. The medicinal soup featured burdock as the main ingredient, with a subtle herbal flavor and a very light taste. It felt nourishing and truly delicious. Finally, the rice and succulent steamed chicken arrived. It was my first time trying succulent steamed chicken. The steamed chicken was soaked in its own sauce, and it was tender and flavorful. The rice was excellent as well, cooked to perfection, and you could tell they put effort into it. The sweet and sour pork arrived, and I tried a piece. It was tender, coated in a sticky sauce, and incredibly delicious. I hadn't ordered the sweet and sour pork because I wanted to try the succulent steamed chicken, but now I realized the sweet and sour pork suited me better. I had never tasted such delicious sweet and sour pork before. The flavor of the sauce coating the fried pork was superb. If there's a next time, I'll definitely choose the sweet and sour pork without hesitation. I was completely satisfied and would love to come back someday. Coming to Inaricho was definitely the right decision.

After a long time of not being able to find the right timing, my best friend and I finally made a reservation and went. Our expectations were high as we aimed for the opening time, and there were already customers waiting. Right at 11:30, the doors opened, and we were welcomed in. Following the previous customers, we took glasses of ice water that were ready for us and were told to choose any table we liked, so we moved towards the back. Since we had a reservation, we opted for the B course. But first, we tried the signature herbal juice, which was available as a free drink, and I poured some for both my friend and me. After drinking, the medicinal taste hit, making us conscious of our health! The appetizers were two lovely small dishes: sawara (Spanish mackerel) with fermented green onion sauce and a cold jellyfish dish. The jellyfish was crunchy, a texture completely different from the rubbery kinds elsewhere. Delicious! Next came the huge water dumplings, which everyone found very tasty. The herbal soup with them was lightly flavored, with tender burdock, chicken, and lily bulb, seasoned perfectly with a type of ginger called "yotou". It was delicious when everything was eaten together. For the main course, we chose to share, picking the black vinegar pork and mouth-watering chicken. The black vinegar pork made us wonder, "What is this?" at first, thinking it was eggplant, but it turned out to be sweet silky sweet potatoes. The texture of the Japanese yam was crunchy, and the black vinegar sauce was irresistible. The mouth-watering chicken was so delicious, tender, with the crunchy peanuts being addictively good. Underneath was eggplant—was it boiled? Steamed? It was so soft it melted in your mouth. Absolutely no complaints, and I definitely want to go again. Thank you for the meal.

I visited the restaurant "Chinese Aesthetics Cuisine Hakuen," located in Ginza, where high-end brand stores line up. It is easily accessible, just a 1-2 minute walk from Inaricho Station on the Tokyo Metro Ginza Line, and within walking distance from Tsukuba Express Shinnakachō Station. The restaurant is situated on the second floor of the white building called Ortansia IV, facing Shizuhara Street. Open since September 2019, the interior is predominantly white, creating a bright and clean atmosphere. The cooking area visible across the counter is impeccably polished. Here are the dishes I had today: - **Low-temperature-cooked Drooling Chicken:** Served with dried tofu and pea sprouts, tossed in a flavorful sauce. - **Water Dumplings:** Handmade dumpling skin is soft and chewy, filled generously with ingredients. Enjoyed with the drooling chicken sauce. - **Medicinal Herb Soup:** A gentle and mild flavor without any strong aftertaste, providing a warm sensation to the body. - **Shark Fin Bowl:** Delight in the crispy texture of shark fin, complemented by a savory sauce that enhances the taste of the white rice. The service was excellent, and I had a delightful time enjoying the delicious dishes. Thank you for the wonderful meal.

I visited this restaurant in Ueno for the first time and ordered the lunch course for 3,500 yen. It's a great deal as it includes a drink. The quality of the three appetizers was impressive, and I couldn't help but smile. The sauce for the drooling chicken was delicious, and it felt like a waste to finish it, but then the dim sum came with a suggestion to dip it in the sauce, making it doubly delicious. The herbal soup with burdock and ginger was gentle on the stomach and very comforting. The mini mapo tofu rice bowl and special sweet soup at the end provided just the right balance of volume and refined flavors for lunch, leaving me very satisfied. I'd definitely like to visit for dinner too.