4000 Chinese restaurant Tokyo

I made a reservation in advance and visited the restaurant.To put it simply, it was incredibly impressive.Matsutake Double Ramen (JPY 7,800)Chashu Curry Fried Rice (JPY 800)The aroma of the matsutake was truly delightful.The broth was made with carefully prepared dashi and matsutake, resembling a rich dobin mushi.The medium-thin straight noodles were gentle and comforting.The quality of the matsutake from China varies greatly.The texture and bite were excellent.Without using any oil, the impact of the pork belly was a fantastic accent, making it delicious.It seems they dip the noodles in Shaoxing wine before serving.The quail eggs were also amazing.A luxurious taste of autumn, enjoyed to the fullest.It was a great meal! Less

I was invited by a friend to enjoy a limited-time lunch, and finally made my long-awaited first visit!The cheerful chef welcomed us with open arms! ♡♡The spacious open kitchen counter seats and private table rooms create a wonderful atmosphere (๑♡∀♡๑)Here’s what I ordered:◾︎ Signature Matsutake Ramen ◾︎ Kato Pork Grilled Gyoza (2 pieces) ◾︎ Chashu Curry Fried RiceI made a reservation in advance! ♡♡There are options for both the regular Matsutake Ramen and the Special Matsutake Double Ramen, but even the regular size comes with a generous amount of matsutake! Haha.The quail egg is adorable and delicious! ♡Also, the matsutake has an incredible aroma and an intense umami flavor—this ramen is truly comforting! ♡♡What a luxurious treat~~~!!The noodles are plentiful, providing an overwhelming sense of satisfaction! ♡This was my first matsutake of the year, and I thoroughly enjoyed it!The grilled gyoza was large, plump, and juicy!!The meatiness and the juices were amazing (๑♡∀♡๑)The fried rice was on the smaller side, and I finished it in no time! Haha.Now I understand why I would want to come here every year!!This is a superb dish to enjoy matsutake!I want to come back again! ♡♡It was a great meal! Less

This was my first visit.While searching for restaurants in advance, I came across this one.It had appeared in my search results several times over the past few days, so I was curious about it.However, since it’s Sichuan cuisine, I was a bit worried about whether my partner, who isn’t fond of spicy food, would be okay.When I asked, they said they were willing to "give it a try," so we decided to visit.From the start, the dishes were delicious, which was a relief.I noticed the owner looked familiar, and it turned out I had seen them on TV a few times.The food was consistently tasty throughout our meal.However, some dishes had a strong flavor of Shaoxing wine, which might be a hit or miss depending on personal preference.The Peking duck was also delicious.Though the skin had a chewy texture, which was a bit different from what I usually expect from Peking duck.We finished with Mapo tofu, which was, of course, delicious as well.Overall, the quality of the food was high from start to finish, making it a place where I felt comfortable dining.I think it’s a restaurant where I could bring a VIP. Less

Nestled in Minami-Aoyama, "4000 Chinese Restaurant" is a reservation-only Sichuan restaurant helmed by the renowned chef Kinya Komoda, a leading figure in Japan's Chinese culinary scene. The name "4000" is a playful nod to Sichuan cuisine (pronounced "shisen" in Japanese), rather than a reference to China's 4000-year history.Chef Komoda began his career in 1988 under the mentorship of Kenichi Chen, the pioneer of Sichuan cuisine in Japan, at "Akasaka Sichuan Restaurant." He supported Chef Chen as a sous-chef on the television show "Iron Chef" and won the gold medal in the individual hot dish category at the 2004 World Chinese Cuisine Competition, becoming the first Japanese to do so. After serving as the executive chef for the entire group, he became independent in 2017, successfully launching his own hot pot restaurant before opening the prestigious "4000 Chinese Restaurant" in December 2018.Today’s meal began with a dish featuring squid topped with caviar and gold leaf, followed by a reimagined Yunbai Rou, a soup simmered with meat and dried fruits, fried sweetfish with mullet roe, and the signature 青椒肉絲 (Chinjao Rosu) that is mixed to perfection. We also enjoyed shark fin soup, Peking duck that took two days to prepare (one served with sweet and spicy miso, the other with homemade orange jam), simmered red snapper, lobster with mayonnaise sauce, spicy yakisoba, and dessert.The 青椒肉絲, developed during his time at the Cerulean Tower, was a standout dish, featuring perfectly rare meat and a delightful contrast with the seasoned bitterness of the bell peppers.It seems that a collaboration with a supplier has led to the release of a new shrimp broth salt ramen infused with green chili, marking the fourth iteration after previous soy and miso versions.In January, the white roe mapo tofu sold at Isetan drew long lines, and it appears they plan to set up shop again soon. I can't wait to see what’s next!It was a great meal. Less

This is the restaurant owned by Kinya Komoda, who is frequently featured on popular shows like "Cooking Master" and "Job Tune." I heard from the owner that a certain national idol is also a regular here (I won’t mention their name just in case). After hearing rave reviews from customers, I decided to check it out. Among the highly-rated restaurants, I was pleased to find that it was easy to make a reservation and that I could enjoy the food in a relaxed atmosphere. The owner’s stories were very entertaining, making it a place I wanted to keep coming back to (laughs). Every dish was exquisite, and I can’t cover them all, so let me share my reviews of the dishes I particularly loved. 【Dish 3: Soup】 The broth was rich and infused with the essence of the ingredients, showcasing a commitment to quality. It was the kind of soup you could drink endlessly. 【Dish 7: Shark Fin】 With each strand that unraveled, the rich umami spread gently. It wasn’t just soft; it had a nice bounce and thickness, creating a perfect balance of texture and flavor that was truly delicious. 【Dish 9: Chicken Wings】 These chicken wings perfectly embodied the contrast of a crispy exterior and tender interior. I’ve never had wings this delicious before. Although they looked spicy due to the generous use of chili, the flavor of the chili was pleasantly noticeable. 【Dish 10: Mapo Tofu】 I could choose from three dishes: Yakisoba, Mapo Tofu, or another dish (which I forgot). Thinking of Mapo Tofu as a classic Sichuan dish, I chose it, and even though I was full, it was so delicious that I could eat it effortlessly. The tofu had a slightly firm texture, making it satisfying to eat. *I forgot to take photos of the course contents, the first dish, dessert, and drinks.* We ordered quite a bit of alcohol, including a bottle of red wine, shaojiu, Shaoxing wine, highballs, and beer, resulting in a total bill of JPY 65,000 per person. I felt that this price was worth it for such a wonderful restaurant. I would love to visit again! Less

The master of Chinese cuisine, Kinya Komoda, has trained numerous disciples, including Ichirin Hanare, Shinzenbi, Ko-Sai Ichidachi, and ShinoriS, and occasionally appears on television. He is a friendly person who always shares valuable insights.◆ Blanched Aori Squid with Goji Berries and Vinegar Sauce, topped with Caviar ◆ Unpairo (low-temperature vacuum-cooked Kato Pork from Gunma Prefecture) with Sweet and Spicy Sauce ◆ Gyoza stuffed with Kato Pork, Abalone, Crab, and Shrimp, served in Jinhua Ham Soup ◆ Peking Duck with Two Flavors: Blood Orange Jam and Tenmenjan, Young Corn ◆ Mountain Vegetables, Fava Beans, and Young Sweetfish with Homemade Karasumi Powder ◆ Truffle Beef Stir-Fry with Salad Daikon, Radish, and Furu Sauce ◆ Kesennuma Moukazame Shark Fin with Crab Meat and Egg Sauce, Steamed Abalone ◆ Kinmedai from Tsukumo in Kochi Prefecture, Marinated in Chili Sauce, Served with Fresh Yuba ◆ Ise Lobster with White Wine Mayonnaise Sauce and Greens ◆ Firefly Squid Mapo Tofu with Spicy Yakisoba ◆ Char Siu Fried Rice ◆ Black Bean Ice Cream and Egg Tart I absolutely love the seasoning here. The Unpairo is truly delicious, and the unique raw beef stir-fry can only be tasted here. The shark fin is also top-notch. The three types of rice served at the end are all delicious! Less