Invited by a gourmet friend, I went to O2 in Kiyosumi-Shirakawa. Kiyosumi-Shirakawa was actually the first station I ever set foot in my life. It's an interesting town, and even on the way to the restaurant, there were various intriguing shops here and there! This time, the reservation was made by my friend's husband. When I was invited, I saw it was Chinese cuisine on Tabelog! Looks delicious! It's one of the 2021 Tabelog Top 100 restaurants! Let's go! I decided instantly. The interior of the restaurant is not very spacious, but the ceiling is quite high. And for some reason, there are Star Wars goods. The restroom feels like a different world, and the change in background music is amusing. We ordered the shark fin course. The first dish was a salad. It looked so stylish that I almost forgot it was Chinese, but it tasted authentically Chinese and went well with the chicken. The second dish, the char siu, also had a strong Chinese flavor with a hint of Shaoxing wine. Although it looked jiggly and oily, it was surprisingly delicious! I wanted more. The cold dishes and fried foods were also delicious, of course. And on this day, although we ordered the shark fin course, we were informed that for an additional fee, we could have drunken hairy crab. Yes, of course, we ordered it. The first hairy crab of the year. Well, technically my second time having hairy crab in my life. What's this? It's delicious. Actually, my first experience with hairy crab, I had it steamed last year at a different restaurant, and it wasn't that impressive. ← Amid that, redemption. Huh, hairy crab, delicious... It seems I actually prefer it marinated! I could eat this endlessly. It goes well with wine, gulp gulp. Finally, the eagerly awaited shark fin! It's so tender. The soup. And a generous portion of shark fin too. It's definitely going to make my skin glow tomorrow! With high spirits, I dig in. It's so rich. Too delicious. I want to put rice in this soup... Of course, they also serve freshly cooked rice in a pot. Putting the rice in the soup and eating it is also delicious. Hairy crab and shark fin, both in one day. We had about 3 bottles of wine for 4 people, right? We went home in high spirits after drinking. It seems like it's quite difficult to make a reservation, but I'll definitely visit again!

After a long time, I visited the creative Chinese cuisine restaurant "O2," which has also been selected for the Michelin Bib Gourmand ⭐️. You can enjoy innovative Chinese cuisine free from preconceptions, created with carefully selected ingredients, in a stylish space with a Star Wars atmosphere. The courses come in three options: ¥7,500, ¥10,000, and ¥12,500. This time, we opted for the ¥10,000 course, which allows you to enjoy a half portion of shark fin, with an additional ¥15,000 for a "finale". - **When:** Weekday dinner - **Reservation:** Required - **Party:** With friends (3 people) - **Cost:** ¥10,000 to ¥15,000 - **Food:** - Starters include scallop and pear salad, ethnic-style shredded potatoes, freshly grilled char siu, and a red bell pepper and lemongrass soup. - Mint dumplings with a chive and ginger sauce, fried sea bream with a special China tartar sauce, and Shanghai-style braised shark fin are also served. - The chef's special fried rice with whitebait, perilla leaves, and fish roe, along with a black vinegar-rich San Lā Tāng Mian, complete the meal. - **Service:** The owner, Mr. Ōtsu, and the staff are friendly and provide service with just the right amount of distance. - **Value for Money:** The satisfaction is high considering you get to eat shark fin. - **Ambience:** The restaurant has 8 tables and a 6-seat counter in a cozy, dimly lit space. Star Wars memorabilia, the owner's favorite, adorn the place. There are also private counter rooms behind hidden doors. - **Likelihood of revisiting:** ★★★★★ Will definitely visit again!

I visited a Chinese restaurant located about a 4-5 minute walk from Kiyosumi-Shirakawa Station, having been kindly invited by a neighbor for a weekday dinner. The neighbor, who usually holds the position of secretary-general, made the reservation for us. It's relatively easy to reserve even for new customers. The interior of the restaurant features counter seats, tables along the opposite wall, and private rooms. Despite the compact layout, it doesn't feel cramped at all. We opted for the ¥10,000 chef's choice course, with the highlight being a half portion of shark fin. The course included a total of 7 dishes, with freshly grilled char siu served as the third dish. The dim sum was delightfully chewy, and the sauce, incorporating mint, was both innovative and delicious. The shark fin soup was rich and flavorful, and they also provided rice to enjoy with it. We also ordered fried rice and hot and sour soup on the side, both of which were delicious. The hot and sour soup had just the right amount of acidity, hitting the spot perfectly. The atmosphere was casually stylish and comfortable, and the food was consistently delicious. Mr. Otsu, the owner, was very friendly. Keep up the great work with the festivals!

I made a reservation a month ago at this place I've been curious about for a while. The exterior of the restaurant looked stylish and cool, and the interior was small but chic, which was lovely! I started with a beer to quench my thirst before diving into the course. The first dish was a soup resembling gazpacho made with watermelon, topped with frozen cucumber. Then, there were three types of appetizers followed by a roasted char siu. The fragrance of star anise was subtle and delightful. The confit of trout with Sichuan pepper and kiwi was like a sophisticated take on simmered dishes. The salad was refreshing and deliciously chilled. The steamed Oyama chicken was incredibly tender, complemented by the century egg dressing. Both avocado and edamame were fresh and tasty. The seasonal dumplings came in two varieties: corn and spice, slightly reminiscent of curry, with a hint of sweetness. The marigold had a unique flavor profile, perfect for palate cleansing. The two fried dishes consisted of pike conger eel and Shishito pepper, which were both flavorful, especially the shrimp and basil, with a hint of Chinese influence. The braised beef cheek in fermented black bean sauce was savory and rich, prompting an additional order. The tantanmen noodles with preserved mustard greens on the side were a great accompaniment to the drinks, especially with the cilantro garnish, giving a Southeast Asian flair. The drinks flowed from beer to a bottle of wine and glasses of Shaoxing wine without pause. Overall, it felt like a French dining experience with a variety of dishes, perfect for someone like me who enjoys sampling many different flavors in small portions. It was a stylish and enjoyable dining experience!

A representative of stylish Chinese cuisine! They are skilled in using spices, and every dish has delicate flavors. It's not about being bland, but the seasoning and the aroma that hits your nose are calculated, offering truly delicious dishes that leave you impressed. This time, we opted for the shark fin course, and I've never had such thick shark fin before! It's heartening to hear the chef's desire for everyone to enjoy as reasonably as possible. Highly recommended!

I enjoyed a meat course that consisted of a watermelon soup, char siu, ayu fish mousse in a crispy shell, summer vegetable salad with dumplings and shishito peppers, seafood and minced meat fried dish, and braised cheek meat infused with Chinese spices that filled the air with a delightful aroma. The combinations of ingredients were surprising and delicious! The drink selection started with beer and included homemade spiced plum wine.

"It's been a while since I revisited! The dish was amazing, and the price is unbelievably reasonable, especially considering the inclusion of shark fin! The spices used in each dish are also delicious! Everything I tried this time was delicious too! I'll definitely come again!!! Thank you for the feast!!!"

To O2, whom I've been curious about since its opening. I was thrilled to find a variety of à la carte counter-style Chinese dishes — I love them! Every dish was truly delicious, and the chef was delightful. Thanks to the regular, Mr. Meatlover. It was a delightful meal. #O2 #ChineseCuisine #chinesefood #NouvelleChinoise #KiyosumiShirakawa #KiyosumiShirakawaGourmet #TokyoGourmet #mapotofu #ChineseFoodLovers #Foodies #MeatLovers #meatstagram #likeforlike #followme #instafood

After enjoying a satisfying meal at Eman, we headed to O2, a renowned Chinese restaurant. At Eman, we were recommended the delicious Yellow Chive Noodle dish, which was unexpectedly served in a broth. Just a short walk away, O2 welcomed us into what felt like a cozy private room, with moody lighting highlighting shelves filled with various bottles of alcohol. Star Wars decor adorned the place, sure to delight fans. Still full from our previous meal, we opted for à la carte dishes. The service was excellent, with dishes served individually for our group of four. We ordered the following: Dumplings for ¥1,540, Spicy Mapo Tofu for ¥1,870, Yellow Chive Soy Sauce Noodles for ¥1,540, and Chef's Special Fried Rice for ¥1,650. Despite being a fan of putting Mapo Tofu over rice, we were surprised to find out they didn't offer white rice. So, we ordered the fried rice instead, which happened to be made with tiny fish. The dumplings were generously filled and flavorful. The Mapo Tofu had just the right amount of heat, and the crunchy texture reminiscent of nagaimo (Japanese yam) added a nice touch. However, the standout dish was definitely the Yellow Chive Soy Sauce Noodles. Absolutely delicious! I could eat them every meal, especially after a few drinks. I'm eager to go back and devour a whole portion by myself next time. While the set menu looked enticing, there are still so many à la carte dishes I want to try. Can't wait to go back!

I enjoyed dining at a creatively designed Chinese restaurant located in a quiet residential area. The ambiance of the place was fantastic, especially for Star Wars enthusiasts. I opted for the set menu, which included a total of 7 dishes, with 3 appetizers. The portion sizes were just right. Although I heard they also offer à la carte options, I didn't get a chance to explore those.

I had struggled to secure a reservation, but finally managed to visit. It seemed that they accommodated walk-in customers later in the evening if there were available seats. I ordered the meat course, checking beforehand during the reservation that the shark fin course might be a bit much for light eaters. The course was just the right amount, satisfying and enjoyable.

I made a reservation and visited the restaurant. The place has a very calm atmosphere. I ordered the course menu, and every dish was exquisite. Especially, the shark fin soup was delicious. After finishing the shark fin soup, mixing rice with the remaining broth was also amazing. I would love to go there again.

<Usage Situation> 3.75 Honestly, it didn't meet my expectations. I've been curious about this place for quite a while, and I visited for a friend's birthday celebration. The front has a vibrant atmosphere with neon lights, and there's a back room – perhaps exclusively for courses? Inside, there's a large dynamic table, creating a dark and sophisticated space that could accommodate around 8 people. When I made a reservation, I was informed of the three courses listed below. I might try à la carte on my next visit. I associate it more with creative cuisine than Chinese, as the ingredients used are the only things that remind me of Chinese cuisine. The portions are somewhat small, and I didn't get too full. You could easily go to a second place afterward. No shark fin: ¥6,060 Half shark fin: ¥11,000 Whole shark fin: ¥12,100 <Course> ¥11,000 ✅ Three appetizers: Salad made with fresh vegetables from Hiroshima Kashima Farm, cooked quinoa in jasmine tea with XO sauce made from cherry shrimp, and plenty of lime. Tartar-style mustard with bonito, self-smoked with sage and cabbage, flavored with kabosu citrus leaves. Honey-marinated pork loin char siu in Hong Kong style, chewy and delicious. ✅ Tomato and Chinese ham soup: Extracted a lot of Yunnan ham broth, added acidity with tomato, and spiced it up with spice oil as an accent. ✅ Spring rolls of natural sea bream from Amakusa: Spring rolls of white fish marinated with macomo mushrooms and lemongrass, with a hint of refreshing taste. I loved this dish with homemade fermented lemon. ✅ Coconut curry gratin with natural shrimp and young corn: Young corn is fresh and very sweet, covered with coconut cream for a gratin finish. The tropical scent is lovely, and everyone seems to like it. The shrimp's soft whiskers make it easy to eat everything, but using shrimp here may be slightly unclear. ✅ Half Shanghai-style shark fin in appearance: Shark fin from Kesennuma's tenbin-dried, seasoned with red vinegar, mixed with Niigata's freshly cooked rice in a hot pot. It's so delicious.

＊＊＊ Malouin's Smug tongue, Just for your information ◎How happy was your heart? A prosperous restaurant that suddenly appears in the residential area of Kiyosumi-Shirakawa, along with a yellow neon sign. Over half of the customers are women. The restaurant was full due to its reputation for being delicious and good value for money, so I went in with high expectations, but the food was below expectations and I couldn't be happy. If I lived nearby, would it be a pass as a wine bar serving Chinese-style small plates? ◎How much did your tongue hum? ◎◯△▼ Appetizer 1 △ Salad with Hiroshima vegetables and dried shrimp paste with lime - Even without mixing it for the customer, it could have been a dish with more ingenuity and depth of flavor. Appetizer 2 ○ Freshly baked char siu with star anise and other spices - The pork itself was delicious with a honey glaze and good texture, but it was disappointing to have only two small pieces without any side dishes even though it was an appetizer. Appetizer 3 ◎ Katsuo tataki-style with lemongrass flavor - A genuine dish. It's a bit Thai cuisine-style, but very good. Tomato and Chinese ham soup with aromatic oil △ - It's interesting that the flavor changes when you mix in the aromatic oil, but the soup itself is more ordinary than delicate. Harumaki (spring rolls) of Amakusa sweet snapper ▼ - Although it was explained that the sweet snapper was marinated in lemongrass, it was not marinated enough. Therefore, the snapper was not moist and the flesh was dry. The ratio of snapper to the thin bamboo shoot inserted into the spring roll was bad. The roll was thick and difficult to eat, and not tasty. I left it. Natural caridean shrimp and young corn wrapped in coconut curry gratin ▼ - The technique of using the skin of young corn as a substitute plate and serving the beard is now considered vulgar. The shrimp and young corn, which were thinly sliced and cooked with a hint of coconut and curry flavor, did not excite the palate at all. The cooking was not bad, but the seasoning and sauce were boring. Shanghai-style shark fin stew △ - There was an explanation that it was made from Yoshikiri shark, from Miyagi prefecture. It's orthodox, but relatively delicious shark fin stew. At the same time, a clay pot rice to finish, which is to put the shark fin stew in the Shanghai-style broth and eat it, but while eating the shark fin, the broth dried up, and there was too little left to eat, so I ended up eating almost plain rice. ◎Do your feet naturally want to come back here? Considering the location and value for money, my feet won't be moving for a while. ◎How did the finance minister of our household, in charge of accounting, react? There are comments that the shark fins were cheaper than at restaurants in the city center, but overall, we judged that the value for money was not good. ☆In a word ~ If I had to say in one word: Not enough oxygen. ●Others may not say this A straight tip It somehow resembles ethnic fine dining in SOCAL.

【O2】Chef Kotaro Otsu, a trailblazer in the O2 Kiyosumi-Shirakawa dining scene, presents a modern Chinese dining experience. The "Chef's Choice Course" with à la carte options and pairings offers dishes where the vibrant presence of spices and herbs transcends the traditional boundaries of Chinese cuisine. The additional à la carte menu allows for a straightforward enjoyment of classical Chinese dishes ⚾️. Paired with these dishes, the sommelier Mr. Otake's selection of natural wines is consistently excellent ✨. Every visit is a delight, leaving me thoroughly satisfied ☺️.

I visited on a special occasion. My friend made the reservation, so I don't have all the details, but I believe it was around 15,000 yen for the course. The dishes included scallops with urui (a type of vegetable), char siu croutons with mint, radish with firefly squid, and scallop soup dumplings. There were also two types of fried belt fish with mustard sauce (I forgot to take a photo). The highlight was the stewed appearance of shark fin from Kesennuma. Each dish was delicious! The dumplings had two varieties—one with lemony herbs in a Western style and the other with Chinese spices in a Chinese style, both rich and tasty. The Kesennuma shark fin stew was impressive in terms of volume! The course price seems to vary based on the size of the shark fin. My friend wanted to enjoy the shark fin to the fullest, so they upgraded to the full size. For the finale, they mixed rice into the shark fin sauce and enjoyed it. It was delightful! It seems that you can also use the à la carte menu at late hours. I had always been curious, so I'm glad I could finally go! Thank you for the wonderful meal!

I reserved the standard course and was guided to a private room. They mentioned that a private room is only guaranteed with the highest course, but luckily, I was guided to one this time. The food is delicious and the presentation is simple, which I like. The female staff members provide excellent service, but the male staff's service is terrible. No matter how good the food is, if the service is bad, I won't come back.

I heard there's a delicious Chinese restaurant in Monzen-Nakacho, so I decided to visit. However, when I took a taxi from Monzen-Nakacho Station, the driver suggested that Clear the White River Station is closer. The exterior has a stylish café-like appearance. I took a seat at the counter inside. I had already ordered a course when making a reservation. The dishes I enjoyed this time are as follows. [Appetizer] - Scallop, Sweet Summer, Butterbur - Char Siu (Roast Pork) - Firefly Squid, Couscous [Soup] - Spring Radish and Dried Scallop Soup [Dim sum] - Pork and Butterbur Sprout Shumai - Chicken and Nanohana (rapeseed flower) Shumai [Seafood] - Deep-fried Beltfish with Fermented Bean Curd Mustard Sauce - Shanghai-style Shark's Fin Soup - Freshly Cooked Rice [Today's Drinks] - CRÉMANT DU JURA NV - Alchimie - Vecchio Samperi - OCTOBRE It was an impressive Chinese cuisine. Each dish was well-prepared and above standard. It was delicious. The most surprising thing is that the shark's fin soup is included in this course, and the price is excellent.

I tried the "Fukinoto Shumai" here. The flavor of fukinoto (butterbur sprout) isn't too strong, surprisingly it goes well with the meat. It's substantial, and the texture is quite enjoyable. The filling itself has a robust taste, so it was enjoyable even without soy sauce.

I visited this place about a year and a half ago for the first time and this is my second visit. I made a reservation online and arrived a little after 6 p.m. on a weekday. Last time, I was seated in a room that seemed like a bar at the back, but this time I was seated at a table near the entrance with an open kitchen visible. I ordered the chef's choice half-course with shark fin. The "appetizers" included scallops and urui (a type of seaweed) salad, firefly squid with couscous and fava beans, and freshly grilled pork. There was also a soup with spring radish and dried scallops, two types of seasonal dumplings, fried beltfish and asparagus with fermented bean curd mustard sauce, Shanghai-style shark fin, and clay pot rice. The menu evoked a sense of spring, and the drinks complemented the dishes well. Everything was delicious and I was thoroughly impressed. The best part was enjoying the shark fin stew with freshly cooked rice at the end. It's a restaurant I'd love to visit again and again. Thank you for the wonderful meal.

The interior (maybe a private room?) is dimly lit with a nice ambiance, suitable for a date. We ordered the 6000 yen course menu plus 2 à la carte items. The course alone is a bit lacking in quantity, but I think it offers good value for money. It's not heavy like typical Chinese food. They incorporate seasonal ingredients generously, allowing you to taste the season. The char siu (roast pork) and star anise flavors were delicious. The braised beef cheek was incredibly tender and amazing. Sometimes it doesn't feel very Chinese, but it still has that Chinese essence!