【2026 Bronze】【2026 Top 100 Restaurants】Although it's close to Toranomon Hills Station, this restaurant is not located within the Hills. It offers Hong Kong-style cuisine by Chef Tán Zhìguāng, who hails from Hong Kong. I was intrigued by the unfamiliar dishes and made a reservation through Tabelog for "Hongshiki Ryori Koki"; my visit was rated 4.15.I initially planned to walk from Shimbashi, but it turned out to be quite a distance, so I took the Ginza Line one station to Toranomon Station. The restaurant features a counter with 10 seats, serving a style of Chinese cuisine that leans towards a milder Cantonese flavor.■ Course A: JPY 20,000 + Half Pairing: JPY 7,000 (tax and service charge not included); Total: JPY 32,670Today's Menu:◆ CHAMPAGNE GATINOIS BRUT 2025 ◇ Hongshiki XO Sauce ◇ Chicken Roe and Paste (fried chicken soft roe paste) ○ ◆ W&J GRAHAM'S 10 YEARS PORT WINE ◇ Honey Glazed Char Siu (Matsusaka Pork Char Siu) ○ ◆ Patrick Piuze CHABLIS 2023 ◇ Winter Melon Soup with Soft-Shelled Turtle ○ ◆ CHATEAU GALOUPET ROSE ◇ Steamed Red Snapper with Yume Pirika Rice (2 servings) ○ ◆ GEVREY-CHAMBERTIN SERAFIN 2022 ◇ Crispy Chicken (Awa-odori Chicken, 3 servings) ○ ◆ Gutierrez COLOSIA AMONTILLADO Sherry ◇ Seasonal Vegetables (Today's vegetables topped with Jinhua Ham) ◆ MARCEL DEISS RIESLING ALSACE 2023 ◇ Corn Fried Rice (Large serving) ○ ◆ Xiaofang Tang Ginger Syrup + GREY GOOSE VODKA ◇ Shrimp Wonton Noodles (Large serving) ◇ Seven Fruit Pudding (Mango Pudding) ◇ Crispy Egg Tart ◆ Sun Moon Lake (Taiwanese Forest Black Tea) ◇ Souvenir (Lotus Leaf Wrapped Rice) On the way, just before passing through a station, there was an unexpected JR accident, causing the train to stop suddenly. I had to transfer to Keisei and arrived via the Ginza Line from Asakusa. I had called ahead to inform them I would be about 15 minutes late, so everything went smoothly.I was able to watch Chef Tán Zhìguāng skillfully stir-frying dishes right in front of me. The essence of Chinese cuisine lies in its high heat cooking. This felt like a modern and innovative take on Cantonese cuisine, distinctly different from the typical spicy Chinese dishes. Using ingredients like soft roe, soft-shelled turtle, red snapper, and Awa-odori chicken, the flavors were gentle, enhanced by Jinhua ham and superior broth. The seasoning and flavors were truly worthy of a top restaurant.What was particularly unique was that most dishes allowed for refills! I thought I might overeat at the beginning, but by the end, I had a large serving for the final dish and was completely stuffed.
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