Furuta (フルタ) Tokyo

JPY 89,540 Course (includes course meal and one glass of champagne)- Fried Gyoza with Scallops and Sea Urchin - Blue Lobster, Matsutake Mushroom, Shanghai Stir-fry - Steamed Abukihata Fish - Blood Swiftlet Nest, Shanghai Soup - Cold Rice Noodles with Beluga Caviar - Assorted Special Dried Goods or - Steamed Abalone with Liver Sauce - Your Choice of Spring Rolls (Choose one from the options below. If dining with two people, you can select two and share.) Shrimp, Hairy Crab, Clam, White Asparagus, Ayu from Waragawa, Corn, Matsutake Mushroom - Mako Shark Fin Steak - Mangalica Pork, Chanterelle Mushrooms Ten-Year Aged Mirin Oyster Sauce Meal Choose from 10 dishes. - Fried Rice with Pickled Mustard Greens and Eggs (Meihou Ham) Dessert - Almond Tofu with Bird's Nest - Peach, Shine Muscat, and Dong Ding Oolong Tea Sorbet - Lychee Black Tea Additional Drinks - Glass of Champagne JPY 6,000 x 2 - Oolong Tea JPY 1,500 x 4 - Glass of Red Wine JPY 4,000 x 1 Less

When you visit the restaurant, please mention that you came because of the "Udon is the Main Dish" review.It's a place I can only visit once a year, but this is my second time this year!Next year, there are no reservations available, and it seems they aren't taking any more bookings (crying emoji).Furuta, you can still keep going strong! (laughing emoji)Official Off-Meeting LINE Account] https://lin.ee/M97scKk "Udon is the Main Dish" Instagram] https://instagram.com/alwaysudon/ "Udon is the Main Dish" TikTok] @alwaysudon" target="_blank">https://www.tiktok.com/@alwaysudon Official Blog] https://alwaysudon.com/ Less

Furuta, a high-end Chinese restaurant in Ginza, Tokyo, was founded by Mr. Hitoshi Furuta, who also established the renowned Chinese restaurant "Kaikatei" in Gifu.Born in Gifu Prefecture in 1956, Mr. Furuta honed his skills at a Chinese restaurant after graduating from culinary school. At the age of 22, he opened "Kaikatei" in Gifu City, blending his self-taught culinary techniques with his unique sensibility, transforming it into a destination for food enthusiasts nationwide. His chef's table, which hosts only one group per month, gained significant acclaim. He later entrusted "Kaikatei" to his eldest son, Mr. Takahiro Furuta, and opened Ginza Furuta on December 21, 2014. The Furuta family lineage includes "Kaikatei" in Gifu, "Furuta" in Ginza, and Mr. Satoshi Furuta's "CHIUnE."The restaurant is located a 4-minute walk from Shintomicho Station, close to Exit 1 of the Tokyo Metro Yurakucho Line, and about a 5-minute walk from Higashi-Ginza Station, situated in the Ginza 1-chome area. It has only 8 counter seats. Operating hours are from 17:00 to 21:30, closed on Mondays and Sundays, with occasional irregular holidays. Reservations are available from 18:00 on Ikyu and PayPay Gourmet, with Sundays and Mondays being regular holidays. Known for being fully reservation-only, it is difficult to secure a booking, often requiring a 5-year wait. Payment methods include cash and credit cards (VISA, Master, JCB, AMEX, Diners).Signature dishes include spring rolls and shark fin steak, which change seasonally. While there used to be a 30,000 JPY course, the minimum price is now set at 50,000 JPY, with options for 70,000 JPY and 100,000 JPY. After a long absence, I found nearly every dish to be incredibly delicious. There’s no other place like this.【Order】 55,000 JPY◻︎ Fried dumplings with scallops and sea urchin ⚪︎ ◻︎ Assorted cold appetizers ◻︎ Sichuan-style rock oysters ⚪︎ ◻︎ Fish lip soup ◻︎ Cold rice noodles with beluga caviar ⚪︎ ◻︎ Braised dried abalone or steamed fish with liver sauce ⚪︎ ◻︎ Your choice of one spring roll ⚪︎ - Hairy crab - Corn ◻︎ Special Yoshikiri shark fin steak ⚪︎ ◻︎ Iberico Bellota with ten-year mirin oyster sauce ◻︎ Main dishes - Superior broth noodles (with clams) - Dandan noodles without soup - Stir-fried noodles with yellow chives - Fried rice with pickled mustard greens and eggs (with sansho pepper) ◻︎ Dessert - Almond tofu Less

This is a hard-to-book restaurant that uses high-quality ingredients in its Chinese cuisine. I was really looking forward to it. The caviar rice noodles were amazing, and the shark fin soup was incredibly delicious and impressive.For the spring rolls, I chose the shrimp and hairy crab, and the hairy crab was absolutely fantastic.I preferred the steamed abalone with liver sauce.For the finale, I selected the hot and sour noodle soup, dan dan noodles, and mapo tofu. The hot and sour noodle soup was my favorite.It was a fun dining experience with a variety of choices, and each dish was generously portioned. I would love to come back if I can make another reservation. It was a great meal! Less