Koho (虎峰) Tokyo

Awards

OAD

Japanese Restaurants 2026, 642

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2026 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

Ratings from the web

Tabelog

3.95

Chef

Masashi Yamamoto

Cuisine

Chinese, Innovative, Dim sum & Yum cha

• 2026
• 2024
• 2022
• 2021

8 / 10

Dinner at Koho (虎峰)

on 21 May 2026

by ジャッ キー社長

Located just a 4-minute walk from Roppongi Station, I visited "Koho," a Chinese restaurant recognized with a BRONZE AWARD as one of Japan's top 100 Chinese restaurants.I made a reservation for 6 PM on a weekday. It was almost the last day of this location, as they are moving nearby on May 28.I ordered the seasonal omakase course for JPY 22,000.The executive chef, Yuki Kaneko, learned the fundamentals of Chinese cuisine at "Heichinrou," the oldest Chinese restaurant in Japan, and honed his skills... More

Located just a 4-minute walk from Roppongi Station, I visited "Koho," a Chinese restaurant recognized with a BRONZE AWARD as one of Japan's top 100 Chinese restaurants.I made a reservation for 6 PM on a weekday. It was almost the last day of this location, as they are moving nearby on May 28.I ordered the seasonal omakase course for JPY 22,000.The executive chef, Yuki Kaneko, learned the fundamentals of Chinese cuisine at "Heichinrou," the oldest Chinese restaurant in Japan, and honed his skills in cutting-edge techniques and presentation at the one-star restaurant "SENSE" in Mandarin Oriental Tokyo. After serving as head chef at various restaurants in Tokyo, he became the head chef at "Series" in Azabudai and opened this restaurant in April 2016.The main dishes, crispy chicken (Awa red chicken) and shark fin, were exceptionally delicious.I enjoyed every bite until the end.【Today's Menu】① Sakura shrimp and broad bean mousse with century egg tofu ② Returning bonito, straw-grilled with spicy sauce, green onion, and Sichuan pepper ③ Fuji trout with new onion and shumai ④ Jellyfish with lemon, served cold ⑤ Squid with spicy foam ⑥ Yamagata beef strip loin with Shaoxing wine and Chinese broccoli ⑦ Shrimp with raw sauce and truffle ⑧ Apple with youtiao and Peking duck ⑨ Firefly squid with white asparagus spring rolls ⑩ Spare ribs with bamboo shoots and soup ⑪ Houbuta with scallion, ginger, and Hong Kong fish sauce (Goto red grouper) ⑫ Awa red chicken with crispy skin and typhoon shelter style ⑬ Mako shark with golden broth and Yuki Maru rice ⑭ Mapo tofu (or Aosa noodles) ⑮ Crème brûlée with Earl Grey and coconut ice cream ⑯ Almond financier with English black tea Less

8 / 10

Dinner at Koho (虎峰)

on 11 May 2026

by コーヒー と小麦粉

Every dish was meticulously prepared and delicious. I enjoyed watching the cooking process right in front of me at the counter, which is quite rare for Chinese cuisine. You can really feel the dedication in their dishes. Personally, I was amazed by the green apple Peking duck! It was nothing like the Peking duck I knew—what an incredible experience! ✨I will definitely come back for a special occasion!

7 / 10

Dinner at Koho (虎峰)

on 01 May 2026

by sho 5194

Overall, the dishes were quite easy to enjoy. Although the cuisine is based on Cantonese flavors, it wasn't too heavy and had a hint of Japanese nuance, making it easy to savor until the end. The use of ingredients was refined, and the overall quality was impressive.However, since it was an open kitchen at the counter, I was expecting a bit more excitement and a sense of live cooking right in front of me, which I didn't quite feel.The service was very prompt, with dessert served in about 1 hour and... More

Overall, the dishes were quite easy to enjoy. Although the cuisine is based on Cantonese flavors, it wasn't too heavy and had a hint of Japanese nuance, making it easy to savor until the end. The use of ingredients was refined, and the overall quality was impressive.However, since it was an open kitchen at the counter, I was expecting a bit more excitement and a sense of live cooking right in front of me, which I didn't quite feel.The service was very prompt, with dessert served in about 1 hour and 40 minutes. While the simultaneous start made it efficient, it felt a bit like an assembly line.Of course, not having to wait is comfortable, but if the pace were a bit more relaxed, the impression of the dishes might linger even more. That said, the flavors were solid, and I believe this place offers a modern Chinese dining experience that is easy to enjoy, including the atmosphere. Less

Dinner at 虎峰

on 02 Jul 2024

by Bennet Chui

Bang bang chicken noodle

Dinner at 虎峰

on 01 Jul 2024

by Bennet Chui

Flat noodles

Dinner at 虎峰

on 30 Jun 2024

by Bennet Chui

Vertical stripe shrimp with Chinese rice wine

Dinner at 虎峰

on 09 Jun 2024

by Reisa Jiang

Classic dishes and interesting wine pairing, nice meal as always •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie... More

Classic dishes and interesting wine pairing, nice meal as always •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #tokyo #japan #japanesefood #chinesefood #虎峰 #東京 #日本 #中華料理 Less

Dinner at 虎峰

on 03 Dec 2022

by Reisa Jiang

The Shaoxing wine marinated crab was on point, although I wished there’d been more crab dishes during the peak of Shanghai crab season. The Palo Cortado and fukahire pairing was a brilliant idea •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating... More

The Shaoxing wine marinated crab was on point, although I wished there’d been more crab dishes during the peak of Shanghai crab season. The Palo Cortado and fukahire pairing was a brilliant idea •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #koho #chinesefood #tokyo #japan #japanesefood #虎峰 #東京 #日本 #中華料理 #日本料理 Less

Dinner at 虎峰

on 07 Jul 2021

by Reisa Jiang

Koho 虎峰 2nd visit — enjoyed it more than the first time as the menu was better designed, flavors were robust but well balanced and wine pairing got more interesting. The staff was energetic and service was great! @koho_roppongi •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods... More

Koho 虎峰 2nd visit — enjoyed it more than the first time as the menu was better designed, flavors were robust but well balanced and wine pairing got more interesting. The staff was energetic and service was great! @koho_roppongi •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #koho #tokyo #chinesefood #japan #虎峰 #中華料理 #懐石料理 #東京 #日本 #日本料理 #wine Less