The most talked-about Chinese restaurant in Tokyo, and it's quite difficult to get a reservation. I had wanted to visit for a long time, and I finally made it here. By the way, if you try to make a reservation now, it seems you'll have to wait over a year.The chef is Toshiyuki Yoshida. He has gained experience at high-end Chinese restaurants in Tokyo and at the Mandarin Oriental Tokyo, and he has also trained in France. He is part of the group led by the highly sought-after chef Minoru Hasegawa in Hiroo, where he offers a unique blend of Cantonese cuisine with French influences, known as Nouvelle Chinoise.The price for the course is around JPY 50,000. If you add wine pairing, it comes close to JPY 90,000. The pairing itself is of decent quality, and the content is excellent, but the price is quite remarkable. The Hasegawa group is known for its premium alcohol prices. While the quality is undoubtedly high, those concerned about cost-performance should take note. On the other hand, wine enthusiasts who don’t mind spending will be thrilled with the selection.The food was undeniably delicious. The braised shark fin, which had received high praise beforehand, was a bit on the rich side but so good that I almost finished the entire bowl.However, the quality of the other dishes was even higher, especially the stir-fried vegetables, which were a true testament to the chef's skill. I absolutely love unique dishes like this. These two dishes are a must-try.I think it's only a matter of time before they offer gold-infused options. I will definitely return, and I hope to visit again when I have the chance. It was a great meal.
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