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
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