Visited the Cantonese restaurant inside Tokyo Station Hotel, directly connected to Tokyo Station building, for the first time. The hotel, built over 100 years ago, has been reconstructed, giving off a timeless and grand atmosphere. Located on the basement floor is Cantonese restaurant Yan Ken Takase. Opted for a lunch course focusing on health and beauty. Starting with a special appetizer platter of healthy vegetables, including bell peppers and mustard sauce, pumpkin with orange flavor, figs with hibiscus pickle, and black vinegar-marinated wood ear mushrooms with sesame dressing. Every vegetable dish was delicious. Followed by two varieties of steamed dim sum wrapped in rice flour crepes: shrimp and chives, and barbecue pork with lettuce. The crepes were delicate and almost fell apart when picked up, but the fillings were superb. Then, enjoyed a Hong Kong-style steamed soup with winter melon, Jinhua ham, and chicken, with a delicate flavor that was gentle on the stomach. Next, indulged in spicy black bean stew stuffed eggplant with minced pork and bitter melon with pork liver pate. The eggplant was tender yet flavorful, complementing the light bitterness of the bitter melon and the richness of the pork liver. For the main course, relished in a fried rice dish with kettle-boiled whitebait and moroheiya leaves, garnished with amaranth seeds and served with a slightly spicy sauce made with salted koji for flavor variation. Mixing it thoroughly enhanced the taste. Ended the meal with a jasmine tea-infused fruit and tofu pudding, light and perfect for a closing touch. Overall, the course was vegetable-centric, making it a delightful choice for women.

We enjoyed a crab feast at Ginza Fujita for our last meal of the year! We ordered a course menu, but the final price ended up being about double. Maybe the crab was pricey because we didn't drink that much alcohol? Nevertheless, the crab was truly exquisite! Every dish was delicious, and we left completely satisfied! We'll definitely come back to indulge in seasonal ingredients again! Thank you for the wonderful meal!

A conveniently located Cantonese restaurant called Tokyo Station Hotel, with a cozy atmosphere. They meticulously craft each dish with style. The shrimp chili with mango sauce is exquisite. They also serve a well-balanced Burgundy wine. If I had to mention a downside, the texture of the shark fin lacked smoothness.

The restaurant interior feels spacious, but due to the arrangement of tables and the number of guests, it felt a bit cramped (laughs). Nevertheless, the tables are large. The course features a lot of mushrooms, which are beneficial for beauty and health. It's light on oil, easy on the stomach, and delicious. The portion size is satisfying.

There's no need to worry about getting lost since there are plenty of shops inside Tokyo Station Hotel. Nevertheless, it's safe to say that the attempt to renovate Tokyo Station has been a huge success. Maintaining Japan's history while incorporating modern restaurants that suit the building creates a comfortable atmosphere. Now, about the restaurant itself: it has a spacious interior with a mix of sofa-style round tables and regular tables, exuding a luxurious feel typical of a hotel. I ordered the course menu priced at 12,000 yen, which included corn soup, deep-fried taro with shrimp and tofu skin, fettuccine, seafood and vegetable stir-fry, fragrant grilled pork loin, kettle-boiled whitebait and molokheiya fried rice, and dessert. Overall, the dishes were light, leaving a refreshing feeling even after finishing the meal, which is rare for Chinese cuisine. However, considering the price, I expected the meat dishes to be more extravagant, and the portion sizes left something to be desired. Despite the excellent seasoning of each dish, it feels somewhat wasteful.

I thought the course content would be pleasing for women. The location is perfect, directly connected to Tokyo Station's Marunouchi South Exit, so the accessibility is excellent! The dishes feature sweet flavors, often using fruits like figs and mangoes. The steamed dim sum was average, but the rest was delicious. Thank you for the meal.

We were torn between à la carte and set courses but opted for à la carte. Sharing between two, it was a satisfying portion. The shark fin soup was incredibly delicious, truly impressed! Every other dish was also delightful! The staff were kind too. ✨

It was delicious, and the service was excellent. We ordered the course menu. The mushroom soup, in particular, was exquisite. It was a farewell party, and they even prepared a surprise for us. I'm glad we chose this place. It's my second time here, but I'll definitely come back if I have the chance.

We visited as a family of four. Overall, the vegetables were impressively delicious. Everything was tasty, but the dim sum, especially the siu mai, stood out. The corn soup had a nice color and a gentle taste. The presentation and the dishes were beautiful, making the meal even more enjoyable. Thank you for the wonderful food. We would like to visit again.

It was a healthy and modern Chinese cuisine experience. Each dish had a gentle yet sophisticated flavor. We visited with three friends, and there were many people around us who seemed to be here for business dinners. Everything was delicious.

I visited after a long time. It's very convenient as it's located next to Tokyo Station Marunouchi South Exit. The price is also great. As for the taste... it seems to have changed a bit since last time. The soup was as usual. I felt slightly less impressed compared to before. The drinks, whether champagne, white, or red, were all excellent. The atmosphere and the staff's service were fantastic. I just wished there was a bit more unexpectedness and excitement in the dishes.

I went to lunch with my friends. The spacious interior, comfortable air conditioning, and the staff's excellent service were impressive. The seating consisted of semi-circular sofas with a solid and relaxing feel. The meal was easy to eat, and the size of the furniture made me feel elegant, something you wouldn't find in an ordinary home. I really liked the mushroom soup and wanted seconds. Taking time to enjoy the meal made it easy on the stomach. I would love to go again.

First visit. I made a reservation about two weeks ago. It was a weekday lunchtime, and I think it might have been fully booked. Impressive! Every dish looks beautiful and seems French, but it incorporates a genuine Chinese touch. Above all, it's delicious! Even after eating a lot, I didn't feel heavy. The staff's service was excellent, with almost everyone being polite. I would love to visit again.

I went to a restaurant with a concept of "maintaining a youthful and healthy mind and body by eating healthy and nutritious food"... It's a place where Kenichi Takase, who served as the first head chef at Mandarin Oriental Hotel Tokyo's Cantonese Dining SENSE and led it to a Michelin-starred restaurant, is in charge. I was a little interested in the vegan course, but since it was my first time, I made a reservation for the regular course. Everything was delicious! I'm not a fan of heavy foods, but it was not heavy at all and delicious until the last bite. I was so satisfied that I wondered if this was healthy...? Apparently, they use mayonnaise without egg yolks and soy meat with zero cholesterol. I realized that flavor doesn't necessarily mean calories. Even though each dish is so elaborate, the menu changes every three months. Amazing! The restaurant has a luxurious French-like atmosphere from the interior to the service, but the food is solidly Chinese, making it an interesting place. The location directly connected to Tokyo Station is also good, and it seems like a place you can use for special occasions. Thank you for the meal!

Lunch Course ¥5000 I wanted to eat shrimp wonton noodles, but lunch was only available as a course ( ・∇・) It's been a while since I had daikon mochi, it was delicious (^｡^) The soup was delicious with lots of ingredients (^｡^) The crab meat and egg didn't taste like crab ( ・∇・) Collagen-filled meatballs are good for the skin, it's a favorite (^｡^) I asked to change the fried rice to shrimp wonton noodles. If they can change it, couldn't they have offered it as a single item instead of a course ( ・∇・) But, I didn't like this shrimp wonton noodles. The noodles were not ramen noodles, more like somen noodles ( ・∇・) Quite firm! The dessert, tapioca coconut milk, was delicious though. Hmm, I wanted to have almond tofu or mango pudding after drinking the soup. They don't serve tea unless you ask for it. I wanted jasmine tea from a pot.

The first high-end Chinese vegetable dish was delicious. Unlike the typical greasy Chinese food I often eat, this one brings out the flavor of the ingredients and has delicate seasoning with an overall refined taste. Occasionally, it's nice to have something like this. The shrimp with mango mayonnaise was exquisite. As for the drinks, they were indeed priced as expected from a high-end establishment.

We went with a group of 5. The dishes had a gentle yet unique flavor, and we enjoyed every bite from start to finish. The Buddha Jumps Over the Wall dish was rich in mushrooms, and it was interesting to see the ingredients firsthand and read detailed explanations on paper. However, it felt a bit rushed as they promptly cleared plates once people finished eating, possibly due to closing at 9 pm, making it a bit less relaxed, as some in our group felt.

Last November, my childhood friend O-san made a reservation through Ichikyuu~♬ Our girls-only New Year's party, excluding boys, was at a Cantonese restaurant located in the Tokyo Station Hotel B1. It was my first time at B1, although I've been to Tokyo Station Hotel since my visit to Kanazawa in November 2017. We stopped by the 1st-floor lobby lounge on the way there and the Camellia on the 2nd floor on the way back. The corridor had a gallery-like atmosphere, and the interior of the restaurant was stylish! On January 17th at 12 p.m., except for one couple, all the customers were women (and by 12:30 p.m., it was fully booked!). Next to us, there was a group of three elderly women, and the staff, both men and women, were impeccably polite, asking, "Would you like something to drink?" Our course (¥5500) came with one drink, and the 24-hour cold-brewed Chinese tea included three types: Frozen Peak Oolong Tea, Jasmine Tea, and Lychee Black Tea. K-chan had Frozen Peak Oolong Tea, while R, O, and C had warm Shaoxing wine for the New Year's toast. And so, our girls' lunch began~♬ The first dish was four kinds of appetizers: on the top left, Komatsuna and Romanesco with sesame sauce; next to it, black fungus marinated in black vinegar topped with red pickled daikon and cute sweet vinegar daikon rabbits~♬ On the bottom right, there was Chinese cabbage topped with thinly sliced carrots and kelp, and on the bottom left, there was salted rice malt sprout cabbage and yellow cauliflower with osmanthus flavor~♬ The delicate sauces accentuated the deliciousness of the vegetables! Such impact from just vegetables! Indeed remarkable!! The second dish was steamed shrimp paste and tofu with three kinds of turnips, accompanied by a sauce with the fragrance of shrimp fish sauce and Nam Pla~♬ Next was a soup with Chinese yam and dried dates, flavored with apple and pork in a Hong Kong-style steamed soup, with extremely small cuts of pork, giving the clear soup a subtly sweet taste. Dates have been cherished in China for centuries, believed to prevent aging if three dates are consumed daily. I remembered being fascinated by dried dates in Israel, where I bought heaps of sweet dried dates during a Catholic pilgrimage. The soup had the strongest medicinal aroma among the courses. A plate with yellow heart Chinese cabbage and glass noodles, simmered in a white broth with dried scallops, topped with fried white fish, was an exceptional dish with the added aroma of fried oil in the filling~♬ Absolutely superb!! Being able to craft each dish with such attention to detail and high perfection, along with beautiful visuals and delicious taste, brings immense joy!! As for the closing fried rice dish! It was so light and elegant, overturning the concept of fried rice so gracefully, as if the rice was dancing a waltz~♬ It was evident that there was wheat in addition to white rice, and the wheat was Hong Kong pickled vegetables-flavored roasted wheat~♬ The vegetable fried rice with carrot oil was truly exceptional. The dessert was a jelly made with sap taken from a peach tree, with blueberries and tapioca in an avocado-flavored coconut milk, bringing great satisfaction as we completed the seven-course meal. Considering beauty and health, not just for drinking, I'd like to express my respect for the cuisine of Chef Kenichi Takase, which was expressed through beautiful dishes. Chef Takase earned a Michelin star in 2005 at Mandarin Oriental's Cantonese restaurant SENSE and ======================================

I visited Yan-san, a Cantonese restaurant known for offering delicious and healthy dishes, including vegetarian options. Their menu, devised by Chef Kentakase, never fails to impress with its tasty and healthy offerings. Today, I opted for a course that included Buddha Jumps Over the Wall, a dish I've been craving. For drinks, I ordered a set of champagne and wine. The meal started with a Chinese-style clear soup with turnips, allowing us to savor the natural flavors of the ingredients. Next was a beautifully arranged appetizer set featuring seasonal vegetables, each bite feeling refreshing and nutritious. Then came shrimp with mango mayonnaise sauce and stir-fried squid with colorful vegetables in VXO sauce. The shrimp was succulent, complemented by the sweet mango mayonnaise sauce, while the squid and vegetables stir-fry was fragrant and tender, enhanced by the VXO sauce. This was followed by stir-fried Cantonese vegetables with fermented black beans, spreading a delightful aroma in the mouth. Then came tender spare ribs simmered in Shaoxing wine sauce, perfectly paired with mashed taro and vegetables. Feeling satisfied, we enjoyed shrimp wonton noodles, with thin and firm Chinese noodles, different from Japanese ramen but equally satisfying. For dessert, we had tapioca and mooncakes, a delightful conclusion to the meal, reminding us of the joy of the Lunar New Year. Overall, it was a satisfying dining experience, leaving us eager to return, perhaps to try the steamed red star grouper we missed this time. Thank you for the wonderful meal!

This restaurant stands out from typical high-calorie Chinese cuisine by using a variety of vegetables and treating ingredients with care. The selection of Champagne and wine complements the dishes well, and the recommended pairings were satisfying. The atmosphere and service are reminiscent of a French restaurant, allowing for a leisurely dining experience. Considering the price, the ambiance, and the taste, it's a great value. I would definitely like to visit this restaurant again.

We made a reservation and went with my colleague after work on Friday. Every year, we decide to have a year-end party at a hotel, haha. This year, we chose Chinese cuisine at "Tokyo Station Hotel." The course includes a champagne toast. For "Amuse," they served a simple dish of thinly sliced turnips with olive oil and salt. The "Appetizers" were all bite-sized and colorful vegetables. We had "Healthy Mango Sauce Shrimp" and "Stir-fried Squid with Colorful Vegetables in VXO Sauce." For "Fettuccine," they served a steamed soup with various mushrooms and dried vegetables. We also had "Stir-fried Water Spinach and Sausage with Bean Paste," "Braised Pork Spare Ribs in Shaoxing Wine," and "Mashed Taro on the Side." They served "Shrimp Wonton Noodles," "Seasonal Fruit Avocado-flavored Coconut," and "One-bite Mooncake" for dessert. Everything was delicious, but the pork spare ribs were especially tender and flavorful, easy to cut with chopsticks, and not too heavy. The hotel lobby was decorated with a Christmas tree, creating a lovely and calm Christmas atmosphere in the hotel.

After a long time, my wife and I finally had some time to go out together, so we decided to try out this restaurant that we've been curious about for a while, which advertised itself as serving "anti-aging healthy Cantonese cuisine." We opted for the recommended dinner course, the DELIGHT SWALLOW, priced at ¥16,000 per person. Starting with a delightful jelly dish, we were impressed by the texture of the jellyfish sesame flavor combination in the seafood platter. The shrimp mayo with mango mayo (egg-free), the shark fin soup, the simmered eastern star grouper, the Cantonese braised wagyu oxtail, and finishing off with lettuce fried rice and almond tofu (whew...). What surprised us the most was the high-end French-like ambiance and service of the restaurant, coupled with authentic Chinese cuisine. Even my wife, who doesn't usually drink alcohol, enjoyed a cocktail and remarked how her perception of Chinese cuisine had changed for the better (while I stuck to my usual beer guzzling...). Despite eating to our heart's content, we didn't feel bloated afterward or the next day, confirming that it was indeed a healthy Chinese meal. It was delicious. Maybe we even feel a bit younger now... Thanks for the feast!