Hayato (隼) Tokyo

Toshi Hayato, a restaurant that shines with Tabelog Silver until the end of August 2027, is a fully booked and hard-to-reserve establishment.Chef Yoshida, who trained in French and Hong Kong cuisine, creates innovative dishes that blend the essence of various international cuisines with a foundation in Cantonese cooking. This unique approach has made it a sought-after destination for food lovers from all over the country.The full course of 15 dishes is delicious from start to finish, and the shark fin is particularly renowned, with everyone who tries it claiming it to be the best in the world.This dish features the tail fin of a hammerhead shark, carefully rehydrated over 10 days from a dried state.It is served with a rich collagen sauce made from stewed old hens, chicks, ducks, and chicken feet, generously poured over the grilled shark fin.Once in your mouth, the thick fibers and elasticity burst with umami, making it incredibly delicious.Additionally, you can enjoy rice on the side, which makes for an exquisite combination when placed on top of the rice—truly a mind-blowing experience.It’s easy to see why this shark fin is called the best in the world! ✨The restaurant has only counter seating, and the service is excellent. If you have the chance to visit, I highly recommend it! ☺️❤️ Less

In July 2026, Hayato was exceptional once again.Deep BlackSummer Shadows: Black Abalone, Hairy Crab, Corn Sauce, Red Vinegar JellyLingering Aroma and Cool Scenery: Squid, Fruit TomatoRich FlavorHigh HeatYin LeiMini Pasta: Aosa Seaweed, CapelliniLingering Flavor: Unagi Rice Flour Beignet, Yam Sauce, Winter TruffleOriental Chiri: Blue LobsterChoice:- Superior Soup Noodles- Fried Rice with Egg- Chilled Chinese Noodles now available.- Curry Rice "2026"Delicious:- Almond Tofu with Banana Sauce- Raw Chocolate: Dumpling-shaped Less

Hayato is my favorite Chinese restaurant. I had never tried cold Chinese noodles before, so this was my long-awaited first experience. Their specialty, the pitch-black dish, is rich and cooked over high heat, and it goes without saying that it’s delicious. Since my last visit, I’ve been ordering the non-alcoholic pairing, which has been quite enjoyable, allowing even those who don’t drink much to experience the joy of pairing. I highly recommend it. This time, the course was even more luxurious and delicious, featuring abalone, truffles, and lobster. I’m already looking forward to my next visit! Less

At the counter in Roppongi, I enjoyed my meal while being close to the flames and aromas rising from the open kitchen. The dishes are centered around Chinese cuisine but incorporate various techniques, showcasing impressive use of spices and strong cooking methods.The food is vibrant, yet the flavors and textures of the ingredients are well-preserved. The atmosphere in the restaurant is lively, while still allowing for a calm focus on the dishes. The service was attentive, making for an enjoyable experience from start to finish. I would love to try seasonal dishes on my next visit. Less

I visited again after a while, and this place is truly amazing.The prices are on the higher side, but considering everything—the flavors, presentation, atmosphere, lively ambiance, and the chef's passion—it's undoubtedly one of the top Chinese restaurants in Japan.It's expensive, but it's so delicious that I ended up making a reservation for my next visit on the way out! Each dish, meticulously crafted down to the finest detail, was truly impressive.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I really appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

This was my fourth visit.While some of the menu items remain the same, they are still fantastic, and the new dishes are equally delicious!The passion for the food and ingredients is incredible, providing a unique experience that you can't find anywhere else.I made another reservation to come back, but it looks like I’ll have to wait a year and a half, haha.Everything was delicious! It was a great meal, thank you!!Rating: ★4.48Thank you for saving this post!I appreciate you reading until the end.If we share similar tastes or thoughts about our favorite places, please feel free to follow me! Less

Nestled in the tranquility of Roppongi, this modern and sophisticated restaurant offers a delightful atmosphere. I was captivated from start to finish by the delicate yet powerful craftsmanship displayed across the counter.The course meal features a rich blend of traditional techniques and unique sensibilities, resulting in deep flavors. The dishes are expertly crafted to maximize the natural taste of the ingredients, with a careful balance of aromas and textures that provide profound enjoyment with every bite.The attentive hospitality was also remarkable, allowing me to indulge in a luxurious experience filled with a sense of specialness. This is a renowned establishment I would highly recommend for important anniversaries, where adults can savor a blissful moment in a calm setting. Less

I experienced something that surpassed my expectations for the first time.The carefully selected ingredients and the captivating explanations made it an unforgettable experience.I decided to let go of trying to remember everything and focused solely on enjoying the moment.I received an incredible boost of energy that will carry me through tomorrow.It was a privilege to share this experience with such remarkable individuals.A dining experience that transcended mere meals.Thank you for the wonderful feast! Less

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. Less

The theme of this experience was "sweetness" and "aroma." The way these two elements beautifully unfolded throughout the meal was impressive, with each dish presenting a different layer of fragrance.The highlight was undoubtedly the shark fin, which had an unparalleled presence—truly the best I’ve ever had in my life. The density of umami and the length of the aftertaste were exceptional.The black abalone was also remarkable, showcasing exquisite cooking precision and a wonderful aroma that released a sweetness with every bite.By the end of the meal, I was completely stuffed, yet surprisingly, there was no heaviness left afterward. This was due to the meticulously calculated flow of the entire dining experience.I plan to return after December 2027, and I look forward to experiencing the seasonal expressions then. Less

I had been looking forward to this for a long time! Each dish was truly delicate, and it completely changed my perception of "Chinese cuisine" in a positive way. The approach was entirely different from typical Chinese food, and I was surprised with every bite, transforming my concept of what Chinese cuisine can be. What left the biggest impression on me was the Genovese pasta at the end. I never expected to encounter such an incredible Genovese at a Chinese restaurant, and I was genuinely moved. ( ; ; ) To top it off, the chef mentioned that he had never tried Genovese before, which surprised me even more. It was the most delicious Genovese I have ever had! Less

One of my favorite restaurants, Hayato, is a theatrical-style Chinese place that captivates many. Although it belongs to the Hasegawa Minoru group, it has a unique presence.However, this time, I felt a bit unsatisfied.I have no objections to the price increase itself, but it was disappointing to see a fluctuation in the quality of even the staple dishes. The specialty stir-fried vegetables lost some of the meticulous calculation and brilliance I once experienced, and the main dish, the salad chicken, felt lacking if it’s supposed to represent "Toshi quality."The abalone was similar; the seasoning and cooking seemed to lack the refined touch it once had.In my personal opinion, a restaurant where the meal alone exceeds JPY 50,000 should provide not just a meal but a "dining experience," where maintaining the status quo equates to regression. The moment the excitement fades, the value of the restaurant wavers.Unfortunately, my impression this time was that even maintaining the current level seemed out of reach.I can only hope this is a temporary setback. I look forward to seeing Hayato continue to evolve.Because I love this restaurant, I felt compelled to express my concerns. It was a great meal. Less

【2025.06 Men's Date♪】After heading right from the Tokyo Midtown intersection towards Tokyo Midtown, you’ll find a fusion Cantonese restaurant in the basement of a building at the corner of a slightly curved intersection. I was invited here about two years ago and quickly became a fan, so I did everything I could to secure a reservation and found friends to share the cost for a guys' date! (← Is it a half-hearted date?)The chef sends explanations of the menu, which allows me to focus on savoring the dishes without taking notes, and I truly appreciate that! --- Below are the chef's explanations and my impressions ---**May and June 2026 Menu** For the early summer menu in May and June, the focus is on creating a balance of flavors throughout the course using aromas. The emphasis is on the various umami flavors of the ingredients, particularly the sweetness that directly connects to taste.**Water used in the course:** 1. Shizuoka Kannon Hot Spring Water 2. Kagoshima Tarumizu Hot Spring Water 3. Pai Water 4. Fukushima Aizuwakamatsu Natural Carbonated Water 5. Contrex (hard water) 6. Fuji Natural Water **Such attention to detail even in the water!** ★ **Jet Black** An arrangement of Hong Kong's Ham Sui Gok, a deep-fried dumpling. The outer dough is made from glutinous rice mixed with roasted bamboo charcoal, making it pitch black. The filling includes Hokkaido sea urchin, chicken thigh, and shrimp, with Akita's Iburi Gakko added for texture. The dough is intentionally sweetened to soften the palate with sweetness first, while the filling is slightly saltier. The ingredients are cut differently to keep the texture interesting despite their small size.☆ **Champagne HENRIOT Cuvée Hemera 2013** ★ **Fragrant** Extra-large botan shrimp from Hokkaido marinated in Shaoxing wine, aged for 12 years. The aroma includes not only Shaoxing wine but also lemongrass, kaffir lime leaves, and lime for an oriental scent. - The aroma when the dish arrives at the table - The aroma when holding the shrimp - The aroma when it enters the mouth - The aroma that wafts through the nose when chewing and swallowing - The refreshing scent of mint and lime from the finger bowl after finishing the dish "Fragrant" is a dish meant to evoke the sensation of drifting aromas.☆ **Shaoxing Wine Guo Yue Long Shan** **You won't believe the size of these botan shrimp!** ★ **Layers of Sweetness** This dish layers sweetness, not just adding it but also incorporating elements that draw out the flavors. The star of this dish is the onion, with its transparent sweetness enhanced by various elements layered within. The strong sweetness of Awaji Island's fruit new onions mousse is layered with the sweetness of strip loin. Finally, to enhance the saltiness and aroma, two types of Polish caviar are lightly smoked and blended. The layered flavors are defined with homemade chili oil.☆ **FAMILLE HUGEL ALSACE RIESLING 2014** **The sweetness of the onion harmonizes perfectly with the saltiness of the caviar, while the chili oil ties it all together in a distinctly Chinese way!** ★ **Richness** Hammerhead shark fin from the tail. It takes 10 days to rehydrate from its dried state, increasing the thickness and elasticity of the fibers. It is roasted to a fragrant finish and topped with a rich collagen sauce made from parent birds that no longer lay eggs, chicks, and duck feet. The sauce is simmered down from 12 liters of liquid to less than 3 liters for richness. Carrot paste is added for sweetness, and foie gras is included to enhance depth and richness. To finish, an aluminum pot is used instead of a traditional Chinese wok to prevent burning due to the sauce's thickness. A touch of Hong Kong black vinegar is added to finish the flavor. After serving, Niigata's "Kogane Mochi" (glutinous rice) is added to create a collagen risotto.☆ **Domaine Thenard Grands Echezeaux Grand Cru 2020** **One of the specialties, this rich sauce finishes the risotto, making it a flavor-packed delight!** ★ **High Heat** A specialty dish. Simple stir-fried vegetables seasoned with salt. No meat or seafood is added to allow the natural sweetness of the vegetables to shine. (The previous dish provided enough umami, so continuing with umami would lead to palate fatigue.) Seven types of vegetables are cut using five different knives, with the cutting time calculated to maximize the vegetables' moisture retention. Each vegetable has its own character, so the temperature, time, and order of cooking are all adjusted accordingly. Seasoned only with salt, pepper, sesame oil, and water-dissolved potato starch.☆ **Domaine Félines Jourdan 2023 PICPOUL DE PINET** ★ **Thunder** Inrai, meaning thunder. The crispness of the monaka (wafer) skin represents the first thunder. The filling is inspired by Hong Kong's roasted duck, marinated in plum jam, and foie gras marinated in Shaoxing wine, made into a terrine for richness. When you eat it, you experience another thunder. The popping sensation comes from Spanish candy that reacts with the moisture in your mouth, creating a thunder-like sound. Just as Japanese people dip sashimi in soy sauce, in Hong Kong, roasted duck is enjoyed with plum jam. The plum jam is made from Kishu plums, maltose, pineapple, ginger (the kind served at sushi restaurants), and a hint of chili pepper. The duck used is Iwate's silver duck.☆ **Yves Cuilleron La Roussillière Doux 2016 Chavanay** ★ **Undulation** A palate cleanser. Kombu-cured red melon with mint water jelly. The melon is stripped of its sweetness to extend only the aftertaste. Pink grapefruit adds acidity and a light aroma. The role of this palate cleanser is not to cool the mouth but to prepare it for the next dish's aromas.★ **Depth of 18 Years** Traditional Hong Kong dish "Soy Sauce Chicken" (Si Yau Gai) - Chicken simmered with spices - Using Miyazaki free-range chicken, raised with specific feeding days. Normally, the chicken is cooked and cut upon ordering, but for these eight guests, the cooking time is calculated to serve it at the peak of flavor. The chef has been adding to a special sauce for 18 years, infusing it with aroma and sweetness during cooking.☆ **Alvaro Palacios Quinon de Valmira 2021** ★ **Chewing Aftertaste** Natural black abalone from Izu, Shizuoka, sourced from a diver the chef knows. Instead of shipping it immediately after catching, it is kept overnight in a coastal tank and fed plankton to prevent weight loss during transport. The abalone is cooked at a low temperature of 75°C with Hokkaido kombu, Japanese sake, and oyster sauce for two hours, then slowly brought back to room temperature. It is lightly simmered with fragrant vegetables like wild garlic, fresh ginger, and Kujo green onions.☆ **Champagne Pol Roger Cuvée Sir Winston Churchill** ★ **Main Dish (Choice)** - **Shang Tang Noodles** A simple soup noodle made with Shang Tang broth and Hong Kong thin noodles. The broth is made without seasonings, using only parent birds, lean pork, and Jinhua ham. The broth is prepared based on the humidity, temperature, and atmospheric pressure on the day of extraction, ensuring a strong yet clear flavor. For the first bite, the noodles should not be stirred too much to enjoy the broth. Since the noodles are made from wheat, the first bite should be before the wheat dissolves, allowing you to enjoy the clear broth.- **Egg Fried Rice** Using jasmine rice for its fragrant aroma when fried. The eggs are a mix of "Wano Kiwami" brown rice-fed eggs, "white eggs" with strong yolks, and "super golden" eggs, chosen from about ten types of eggs tested to create ten different fried rice dishes. The green onions are from Saitama's Senju green onions, cut in two different ways. First, finely chopped green onions are added for aroma, followed by coarsely chopped green onions for a toasted flavor and textural difference, served with homemade XO sauce.- **Basil and Tomato Genovese Pasta** Using fresh shiso leaves instead of basil to highlight their aroma. Served with sweet and sour fruit tomatoes lightly marinated in a tangy sauce.- **Tanin Don** A combination of beef and chicken. The beef is tenderized with spices and Chinese miso, then made into an egg dish.★ **Culinary Delight** - **Almond Tofu** Real almond tofu made from apricot seeds (southern and northern almonds). The water used is from Fuji, milk from Kochi, cream from Hokkaido at 47%, and sugar sourced from Osaka. The gelatin's softness is derived from testing various amounts between 0.5% and 1.5% based on moisture content. The seeds are soaked overnight in Fuji water, steamed the next day until soft, then blended and strained through a fine cloth. (To avoid stressing the seeds with heat from the blender, the blender is cooled in the refrigerator before use.) All dishes for preparation and serving are made of glass to retain aroma. (Stainless steel would lose the aroma.) The sauce is a fresh mango sauce made from Hong Kong dessert "Yangzhi Ganlu" (mango coconut milk). The mango used is "Akano Shizuku" from Miyazaki, known for its pleasant sweetness and exceptional aroma, blended into a luxurious fresh mango puree.- **Chocolate Gyoza** The dough is made from glutinous rice flour used for making "raw mooncakes." Various chocolates were sourced and tested for their blend, cocoa percentage, and aroma. Two types of chocolate are blended, infused with the aroma of 12-year-old Shaoxing wine, creating a chocolate that looks like gyoza when pan-fried.☆ **Total Bill: JPY 80,000 per person** I was thoroughly satisfied with Chef Hayato's innovative course! It's definitely worth the trip from Nagoya to Tokyo for this Chinese cuisine, and I will keep coming back! (*≧∀≦*) Less

A popular Chinese restaurant located in Roppongi. Currently, reservations are fully booked for a year and a half ahead. This place offers a unique take on Cantonese cuisine, known as Nouvel Chinois, with many dishes you can only enjoy here.Everything was delicious this time as well!~Order Details~■Omakase Course JPY 49,500- Shikkoku (Deep Black)- Fukuyoku (Rich Aroma)- Layers of Shiroki Kanro (White Sweet Dew)- Koime (Strong Flavor)- Kyōka (High Heat)- Inrai (Thunder)- Kifuku (Undulations)- 18-Year Depth- Chewing, Aftertaste- Superior Soup Noodles- Egg Fried Rice- Basil Pasta with Perilla and Tomato.- Other Person's Rice Bowl- Culinary Happiness Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Top 100 Chinese Restaurants in Tokyo 2026 ◆Crowd Level◆ Difficult to make reservations It seems fully booked until the end of next year.◆Parking◆ None ◆Duration of Stay◆ About 2 hours ◆Cuisine◆ Dinner Course ◆Comments◆ Every dish is filled with dedication. The shark fin soup was at an all-time high level of flavor.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

- CourseThis time, I decided to order Shaoxing wine a la carte instead of pairing it with the dishes. The Shaoxing wine was incredibly delicious!!The food was consistently excellent. Everything was just amazing.I noticed that reservations for 2027 are almost fully booked, which explains its popularity. It’s becoming harder to get a reservation at Yoshida, so I’m grateful to be able to visit.In addition to the classic Hammerhead Shark Fin, black balls, and superior broth noodles, there are always interesting creative dishes to enjoy!Watching the chefs prepare the food is like a show in itself.I didn’t take any notes this time, but I can say that everything was unbelievably delicious.I will definitely come back! Less

Toshi Early Summer Menu 1. The black orb contains Hokkaido's Bafun Uni. 2. Extra-large Botan Ebi marinated in Shaoxing wine. 3. Sweet new onions from Awaji with a sugar content of 11, topped with Yamagata beef strip loin and caviar, served with a new onion mousse sauce. 4. Hammerhead shark (Shiroshumokuzame). 5. Stir-fried seasonal vegetables with salt (high heat) - short shelf life. Israeli wine, 2017. 6. Monaka (Japanese wafer cake). 7. Refreshing melon marinated in kombu, served with clear mint water. 8. 18-year aged sauce with Miyazaki chicken (80 to 90 days). Yao Kai main dish. 9. Natural black abalone stew with garlic butter. 2011 Krug. 10. Noodles without toppings. 11. Fried rice. 12. 34th dish: Genovese with perilla leaves. 13. Beef and egg dish. 14. Almond pudding with Miyazaki mango and coconut sauce. 15. Fresh chocolate. The unparalleled No. 1 shark fin. I was truly impressed! So delicious, and I was in awe of the exquisite presentation and the cleanliness of the kitchen. Pure happiness! Less

⭕️ Nestled in a corner of Roppongi, Hayato (Toshi) offers a blissful experience immersed in its overwhelming world view. ❤️ **Otherworldly Cuisine x Perfect Pairing** To truly savor the essence of this place, the **"Pairing"** option is undoubtedly the way to go! ✨ * **A Small Universe in Every Dish** Each dish that arrives is a delightful surprise, a true "otherworldly feast" that leaves you speechless. The meticulous preparation brings out the maximum potential of the ingredients in every single plate. ▶️ A Calculated Marriage The pairings here are not just about serving drinks that go well with the food. Every flavor, aroma, and aftertaste is carefully calculated to enhance each other, creating an experience where **"1 + 1 can become 5 or even 10"**—a truly extraordinary experience. Today was another fantastic meal! ☺️ My next reservation is in August‼️ I’m looking forward to it. I was continuously delighted, and before I knew it, I was enchanted until the very last bite. The harmony of flavors, presentation, and drinks was perfectly balanced, making it a luxurious moment that can only be described as "the best." Thank you for another exquisite feast! ~~~ Title: Drool Star Reference ~~~ ⭐️ I probably won’t go again ⭐️⭐️ If the timing is right ⭐️⭐️⭐️ Definitely will repeat ❤️ I’ve already made my next reservation. Less

One of my absolute favorite places, Toshi (ღ*ˇᴗˇ*)♡ I’m completely captivated by Toshi's meticulously crafted dishes, and I find myself coming back like a sleepwalker, utterly enchanted. In order of severity, the shark fin collagen soup, stir-fried vegetables, and egg fried rice are highly addictive, with many serious "patients" seeking treatment—this may sound like a joke, but it’s true! However, the giant botan shrimp marinated in Shaoxing wine, the Miyazaki jidori chicken finished with hot oil for a fragrant touch, and the pasta made as a hobby... The innovative and fresh ideas in the dishes that change every two months are simply impeccable! **Excellent**Today's menu: JPY 84,000- Black Ham Suiko, Sea Urchin- Fragrant Botan Shrimp, Shaoxing Wine Marinade- Layered Sweetness: Awaji Island New Onion Mousse, Yamagata Beef, Caviar, Urui- Rich Hammerhead Shark Collagen Soup, 1.5 times- Stir-fried Vegetables, High Heat- Yin Lei Monaka- Undulating: Melon with Kombu, Mint Water, Grapefruit- 18-Year Depth: Miyazaki Jidori Chicken (180 days), Sauce with 18-Year-Old Spices, Onsen Eggplant, Green Onion Oil, Peanut Oil- Chewing, Aftertaste: Black Abalone, Simmered, Wild Garlic— Choice —- Superior Soup Noodles- Egg Fried Rice- Genovese Pasta with Shiso and Tomato- Gyudon with Beef Tenderloin and Egg**Culinary Bliss**- Almond Tofu with Mango Coconut Sauce- Raw Chocolate Dumplings- Other Drinks Less

Hayato in Roppongi is the pinnacle of Nouvelle Chinoise, blending Chinese and French cuisine. With dishes that stimulate all five senses, this five-star establishment leaves you in awe from start to finish.The signature dish, an incredibly rich shark fin soup, along with other plates made from luxurious ingredients, offers a unique and unparalleled taste experience. The bill can exceed JPY 50,000 per person, making it quite pricey and certainly not wallet-friendly. However, the overwhelming sense of happiness and the extraordinary atmosphere more than make up for it.Currently, it is a highly sought-after restaurant with reservations booked out for over a year. While it falls under the "Minato Ward pricing," if I ever get the chance to secure a reservation again, I would absolutely want to revisit this one-of-a-kind restaurant. Less

It had been a few months since my last visit, and I felt that the overall quality of the course was exceptionally high this time. The non-alcoholic pairing was outstanding, making for an incredibly satisfying experience.My companion opted for the wine pairing, which also seemed to be excellent.The chef's sincere approach to each ingredient is evident, and they truly understand the essence of each dish. For instance, when it comes to stir-fried vegetables, the chef often says it’s the simplest yet the most challenging dish to perfect.Various types of vegetables are beautifully presented in a single hot pot, as if they have been touched by magic, each in its prime state on the plate. The texture, sweetness, and umami were all perfect.The chef showcases beautiful work at every moment, handling everything solo.Beyond just being a chef, their pride and humility shine through, and they don’t rest on their laurels despite the restaurant's fame and difficulty in securing reservations.I truly admire this.This is a unique Chinese restaurant that continues to evolve.I am already looking forward to my next visit.This was the best course I’ve ever had!Bravo! Less

A renowned Chinese restaurant located in Roppongi.Winner of the 2026 Tabelog Award Silver.Reservations are fully booked until the end of May 2027, showcasing its popularity.A fusion of Chinese and French cuisine known as Nouvelle Chinoise.- Shikkoku (Jet Black)- Fukuyuu (Fragrant)- Layers of White Sweet Dew- Rich Flavor- High Heat- Inrai (Thunder)- Undulation- Depth of 18 Years- Chewing and Aftertaste- Superior Soup Noodles- Egg Fried Rice- Perilla and Tomato Genovese Pasta- Other Person's Rice Bowl- Culinary HappinessThe course begins with Shikkoku.Inside the jet-black sphere is a rich sea urchin.The dough is made with glutinous rice flour and deep-fried with assorted fillings.The chewy texture paired with the smoked pickles creates a delightful contrast.What a surprising start from the very first dish!Next is the Boiled Botan Shrimp marinated in Shaoxing wine.These large Botan shrimp are luxurious.This was by far the best shrimp marinated in Shaoxing wine I’ve ever had.The sweetness of the shrimp is maximized, complemented by the depth of the aged Shaoxing wine.Though it’s an appetizer, it could easily stand as a main dish.The mousse made from new onions contains thinly sliced strip loin shabu-shabu.Topped lavishly with two types of caviar.The contrast between the sweetness of the onion mousse and the saltiness of the caviar is wonderful.Eating it together with the fatty strip loin brings pure happiness.And then, the restaurant's signature dish: Shark Fin!The extra-large, thick shark fin is slowly rehydrated over ten days after being dried.The painstakingly prepared shark fin is undeniably delicious.The collagen-rich soup is so good that you can’t stop eating.Halfway through, they serve glutinous rice to enjoy it risotto-style.The monaka features roasted duck and foie gras terrine, paired with plum jam.This playful dish is of remarkably high quality.Recently, more restaurants have started serving monaka, but this one was overwhelmingly delicious.The braised black abalone is astonishingly large.It’s a rare opportunity to eat something this size.The thick abalone releases its rich flavor with every bite.The chewy texture is simply irresistible.For the finale, there are four types of dishes to choose from, including sizes.All were delicious, but the pasta stood out.The Genovese made with perilla doesn’t use basil.Using fresh perilla creates a beautiful contrast of aroma and sweetness.I regret not ordering the large size.The homemade almond tofu is made with real almonds instead of almond powder.The mango coconut sauce uses mangoes from Miyazaki.The rich sweetness and aroma are on another level of luxury.As a big fan of almond tofu, I had to ask for extra!Finally, we had dumplings made from glutinous rice flour.Surprisingly, they were filled with raw chocolate.When I come to a Chinese restaurant, I always crave dumplings.I was pleasantly surprised to find them served as a dessert.It was an incredibly satisfying experience.Due to its difficulty in making reservations, I’m not sure when I’ll be able to visit again, but I definitely want to return. Less

In Roppongi, there is a Chinese restaurant that truly embodies the term "extraordinary." This renowned establishment has earned a Tabelog Silver rating, but personally, I believe it is closest to Gold. The highlight here is undoubtedly the shark fin. Rich yet not overwhelming, with deep layers of umami, the moment it touches your palate, you realize this is not your ordinary Chinese dish. The presence of the shark fin, the cooking technique, the perfection of the sauce, and the lingering aftertaste all contribute to what I would confidently call the best shark fin in the world. The overall presentation of the dishes is not just about showcasing high-quality ingredients; each plate is crafted with both delicacy and impact. Despite being Chinese cuisine, there is a beauty reminiscent of Japanese food and a structural elegance akin to French cuisine. Even though it is located in Roppongi, the atmosphere is calm and suitable for special occasions or important gatherings with loved ones. Flavor, ingredients, technique, ambiance, and satisfaction—each aspect is top-notch. In my opinion, this is undoubtedly the best Chinese restaurant in Japan, and one of the closest to achieving a Tabelog Gold rating. It was a great meal. Less

Thank you for always checking in. Your likes, saves, follows, and encouragement mean a lot to me.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are my impressions of the menu and standout dishes ~○ Shikkoku (Jet Black)○ Fukuyuu (Fragrant)This dish features large botan shrimp marinated in Shaoxing wine. I usually dislike the smell of shrimp paste, but there was nothing unpleasant about it, and it was delicious until the last bite. The finger bowl was filled with warm essence water, showing attention to detail.○ Shiroki Kanro no Kasanari (Layered White Sweetness)Beef shabu-shabu with a new onion mousse that has a sugar content of 11, topped with lightly smoked two types of caviar. When mixed with the mousse, the sweetness of the sirloin fat and onion combined beautifully, balanced by the light saltiness of the caviar.○ Koime (Rich Flavor)This signature dish is worth the trip alone. It features a large hammerhead shark's tail fin prepared as a luxurious steak. The broth is so rich in collagen that it sticks to your lips. As expected, it was the best shark fin I've ever had. The fibers were as thick as bean sprouts and incredibly tender. I didn’t catch all the details about the broth, so I apologize if my impressions are incorrect. It seems they emulsified foie gras into a broth that has been reduced to an extreme concentration, similar to chicken or pork broth. I could taste both the umami and sweetness, likely from the foie gras and vegetables. The richness was balanced by the black vinegar, which added depth to the flavor. Honestly, if I had been in a private room, I might have licked the plate clean—it was that delicious. I was in heaven with a mini shark fin rice bowl made with freshly steamed glutinous rice. ♥○ Kyoubika (High Heat)A stir-fry of seven types of vegetables, each prepared with six different knife techniques, considering the timing of oxidation, temperature, and moisture content. This is also a signature dish. I apologize for thinking it might be lacking before tasting it. Despite not using any animal-based ingredients, the dish achieved this level of perfection with just salt, water, and oil.○ Inrai (Thunder)At first glance, it looks like a regular monaka (wafer). But one bite reveals the texture of the monaka, which is the first surprise. The filling consists of duck breast with plum jam and foie gras, and the second surprise is popping candy. It was incredibly fun and refreshing, reminiscent of the popping shower from 31 Ice Cream. ○ Kifuku (Ups and Downs)○ 18-Year DepthSalad chicken finished with a brine (Ruusui) that the chef has been using since his training days. The Miyazaki chicken is specified to be raised for 80 to 90 days.○ Soshaku (Chewing Aftertaste)● Jotou Noodle (Superior Broth Noodles)A classic finish without using any seasonings. I wonder if they used ham or something to add saltiness, as it’s a superior broth. The rich umami flavor was surprisingly intense, far beyond what the appearance suggested.● Tamago Fried RiceA simple fried rice made with jasmine rice, green onions, and eggs. This is also a classic dish. The texture was pleasantly fluffy, and I added homemade XO sauce for a flavor change.● Shiso and Tomato Genovese Pasta.The last two dishes are said to be the chef's personal creations. How is it that this pasta is better than what you’d find at an Italian restaurant? (laughs)● Dandan DonA Chinese-style dandan don with a hint of star anise. Using beef tenderloin for dandan don is quite luxurious.● Kōfuku (Food Bliss)A genuine almond tofu made without almond powder, extracting the essence from apricot kernels. It’s served with a sauce made from blended Miyazaki mango.The other dish looks like a dumpling at first glance, but it’s actually homemade chocolate wrapped in a fresh mooncake, with a seared finish. Taking a bite reveals a sophisticated chocolate mochi with a hint of Shaoxing wine.Finally, I had the opportunity to visit for the first time. The theme this time was sweetness, and I enjoyed the calculated flavors of additive and subtractive sweetness in the dishes.Personally, I find it surprising that they haven’t received a GOLD award, as every dish was overwhelmingly delicious. Hearing about the preparation process, it’s clear that an incredible amount of time and effort goes into each dish.If invited, I will definitely come back! It was a great meal. Less

The atmosphere is incredibly stylish. However, it also has a relaxed vibe where you don't need to feel stiff—though that might depend on who you go with!Each dish is explained in detail, and for those who enjoy alcohol, there are pairing options available. I personally tend to lose my appetite when I drink, so I hardly had any, but hearing my friend's experiences with the pairings made me want to try them, as the concept is well thought out.If you find detailed explanations about the dishes bothersome, this might not be the place for you.For the main course, you can choose both the variety and quantity, ensuring you will definitely feel full. It's the kind of dish you want to indulge in a bit more at the end. Just keep in mind that there’s dessert afterward, so save some room for that! Less

This was my second visit after a year and two months.The shark fin soup is truly amazing—it's my favorite dish. They ask if I want to upgrade the size over the phone, but even without that, the portion is already super large, so I was very satisfied. The rich broth is exquisite, and while it pairs perfectly with the sticky rice they serve, I personally think it would also go wonderfully with noodles. I dream of trying ramen made with this broth someday.Everything else, whether it's a regular or limited menu item, is of extremely high quality. The stir-fried vegetables are delicious, but I might prefer the ones from Shinwa.Monaka has become a popular item at various restaurants lately, but I believe the ones here are exceptional.For the finale, I ordered the medium size of the superior broth noodles (which I didn't try last time), and everything else in large. I didn't have the courage to order the extra large. Strangely, the difference between the large and medium fried rice was enormous, but the other dishes didn't seem to differ much between sizes.The highlight of this visit was the pasta. I would have loved to try it in extra large! Less