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"That was such an amazing place, we're definitely coming back." "The course menu was nice, but next time I want to try some things à la carte." "And the price? So reasonable for today. That was a pleasant surprise." These are the kinds of honest conversations you'll hear from friends on the way home after dining here. Located in a quiet spot a short walk from Shibuya station, this restaurant is helmed by Chef Daisuke Hiraga, who trained for many years under the celebrated Chef Yuji Wakiya. The interior is stylish without being overdone, and the warm, homely atmosphere makes it a place where even solo diners can feel perfectly at ease at the counter.

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At "Momo no Ki," former head chef Takeshi Kobayashi personally prepared dishes either at counter seats, where guests can enjoy his newly created dishes, or in private rooms, where the restaurant's traditional signature dishes are served. One standout is the "Spring roll with shrimp and yellow chives," wrapped with a single layer of pastry left slightly open, a beautiful contrast of crisp exterior and soft, flavorful filling. The "Choutou" soup is another highlight. It is clear in flavor yet deeply savory. It evokes a sigh with its layered, profound taste. Both dishes release rich, complex aromas that captivate the senses. In the private rooms, guests can also savor Chef Kobayashi's signatue creations, such as "Deep-fried eggplant in a delicate coating," among other remarkable specialties.

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A hot pot and traditional Sichuan cuisine restaurant run by the son and daughter-in law of the now regretfully closed legendary Sichuan restaurant "Zhaoyang". The head chef, Hiroshige Tanaka has an unusual background as a former audio engineer. He joined Zhaoyang's kitchen in his mid-thirties. Zhaoyang himself recognized in Tanaka a sensibility that bridges art and cuisine, and rigorously trained him in the skill of fine cooking. The restaurant's gentle, heartfelt service warms the soul, while its robust yet delicate Sichuan flavors heat you from within.

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When it comes to Chinese cuisine in Fukuoka, this famed restaurant comes to mind, and it has now reloated to Asakusa, Tokyo. With fewer operating days, its straightforward approach has become clearer. The four types of bang bang chicken served in the course are based on recipes traced from historical documents from the 1930s, 1960s, 1980s, and 1993. One can only bow in admiration at the passion that organizes four distinct recipes from the birth of Sichuan cuisine, and delight in the way each reflects its era. The cooking techniques are honed to ensure reproducibility and sharpen the flavors to perfection.

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Driven by the desire to better understand guests' requests and ensure their satisfaction, we decided to renovate the restaurant this April, in its fifth year. Chef Daisuke Yuasa, who worked at a fish market for several months before going independent, naturally centers his courses around seafood. His standout recommendation is the “Stir-fried Prawns with Prawn Miso.” This is an upgraded version of the previously popular “Prawns in Chili Sauce.” It's a signature dish born from his desire to better highlight the prawns' natural flavor, using prawn miso instead of chili sauce.

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In nouvelle Chinese cuisine and in Cantonese or Shanghai cooking, one sometimes encounters dishes of astonishing intricacy, and Chef Teruo Maruyama, formerly the right-hand man of Chef Yuji Wakiya (known for his work as executive chef at "Turandot Roppongi Hills"), brings exactly that level of craftmanship to his dishes. His creations distill years of technique and experience into every bite. Even his signature dish "Sweet-and-sour pork with black vinegar made from braised pork belly" is deliberately elaborate, combining the painstaking process of slow-braising with the multiple steps required for sweet-and-sour pork. In the restaurant's clean, compact dining space, guests are treated to nouvelle Chinese food rooted in Shanghai traditions, and accented with the flair of Sichuan influences.

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A restaurant with proven excellence, featured in the Michelin Guide for three consecutive years. Owner-chef Hiroshi Fujii honed his Cantonese roast meats at a Michelin one-star establishment, and his roasted meats, finished in a large Hong Kong-made roasting oven, are truly the fruit of his dedication. Signature dishes like the char siu made from Hirata Farm's Jinhua pork and the crispy-skinned pork belly showcase the owner's commitment to perfecting his roasting techniques. The signature dishes include the original superior broth, simmered for over 10 hours, and appetizers featuring top-grade Dalian jellyfish, which stand alongside the roasted meats as renowned specialties.

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Shark fin, known alongside abalone and sea cucumber as one of China's luxury dried ingedients, comes in various types. From commonly used Yoshikiri shark for braised dishes to a coarser-fibered blue shark and salmon shark. The kitchen is led by Chef Yuto Kanazawa, and chef trained at Hotel New Otani's "Taikan En". While offering classic braises, he also presents his own creative variations: in addition to the traditional Shanghai-style soy and white broth sauce, there's a jade-green sauce accented with scallions and Sichuan peppers, and a crab sauce. The restaurant offers full courses, as well as more casual sets and à la carte options.

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Among the rapidly expanding Aibang Group, this popular restaurant opened as their third location in 2017. They purchase whole sheep, butcher them in the upstairs kitchen, and serve them in a variety of dishes while they're at peak freshness. Alongside charcoal-grilled lamb chops, dumplings, and stir-fries with wonderful spice aromas, it offers small plates unique to China's Northeast region. Paired with the casual natural wines synonymous with the Aibang chain, it's guaranteed to pair perfectly. Open continuously from lunch, it attracts a diverse clientele, and the restaurant is always buzzing with energy.

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A gyoza specialty shop run by sister Chieko Yoshimura, a certified Chinese noodle chef, and her brother Ryuichi. A 10-minute walk from Kokuryo Station, served only by Keio Line local trains. Despite its inconvenient location, gyoza lovers flock here for its unparalleled delicacies found nowhere else. The wrappers for their boiled gyoza are clean and refreshingly chewy, while the fried gyoza wrappers deliver a crispy crunch followed by a satisfyingly chewy texture. Alongside seasonal specials like butterbur buds in spring and cucumber in summer, their dozen or so varieties of gyoza are all standouts.

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A sister restaurant to the Michelin one-starred “Piao Xiang.” Inheriting traditional Sichuan techniques and passion, it adds a modern sensibility to the profound flavors of Chengdu cuisine. Using no chemical seasonings, the dishes feature complex aromas and layers of spiciness, offering a truly unknown culinary experience. Young Chef Ryusei Kaneko embodies the philosophy of Owner Chef Yoshiki Igeta, carrying on the essence of traditional Sichuan cuisine within Ginza's refined space. From à la carte to courses, it's the perfect spot for a special day.

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The essence of traditional Sichuan cuisine, elevated with a modern twist. Featuring mapo tofu made without chemical seasonings, where even the doubanjiang and tofu are handmade, its allure lies in the complex spiciness woven from fragrant Sichuan peppercorns and chili peppers. In a sophisticated space adorned with modern Chinese décor, enjoy authentic Sichuan flavors in a casual setting. With an extensive selection of Chinese spirits and authentic teas, it caters to everything from business entertaining to everyday dining. A restaurant blending tradition and innovation, brought to you by the renowned “Piao Xiang” group.

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The stir-fried carrots, cooked in carrot oil, are cut into ultra-fine, perfectly even strips. The daikon and bamboo shoots added alongside are sliced about 0.5 millimeters thinner, to subtly highlight the carrots as the star of the dish. Another example, the "Celery with shrimp roe and vinegar sauce," features uniformly thin celery blanched lightly, then dressed with a sauce made from shrimp roe and vinegar. Or consider the pork belly, first steamed to render the excess fat, then roasted, and finally simmered in broth with the core of Chinese cabbage until tender. Each dish values the harmony of the five basic tastes, reflecting both compassion for the ingredients and a sincere wish for the diner's well-being, cooking imbued with quiet, genuine kindness.