Hyperlocal Tokyo

This is a small-plate Chinese restaurant located just a 5-minute walk from Roppongi Station. It features a counter-only seating arrangement, offering a lively atmosphere. The char siu, initially sweet, was delicious. The reimagined century egg tofu included corn puree and corn kernels. The five-course appetizer platter featured chilled jellyfish, steamed winter melon, striped jack wrapped in aromatic vegetables, amberjack, and beef tongue. The beef tongue was incredibly tender and infused with Shaoxing wine, making it truly delightful. The striped jack was also a standout, offering a satisfyingly firm texture. The steamed dumplings made with Kagoshima black pork were excellent, and the Hokkaido sweet shrimp were crispy and seasoned with a generous amount of spices. The Peking duck was exceptional, featuring crispy, thin noodles. The 'drool-inducing' beef was a beef version of 'drool-inducing' chicken, with the beef being absolutely phenomenal. The final touch was adding noodles and egg yolk to the sauce, creating a delicious 'zhajiangmian' style dish. The yellow wood ear soup made with Jinhua ham featured a delightfully bouncy texture. The dumplings with Japanese knotweed, the spring rolls with scallops, young corn, and zucchini, and the stir-fried water spinach were all exceptional. The scallops were incredibly tender, and the water spinach had a satisfyingly crisp texture. The sea bass and chili shrimp were plump and juicy, and the remaining sauce was perfect for dipping steamed buns. After the apricot and Shaoxing wine jelly, we enjoyed Wagyu sirloin and braised shark fin rice. The braised shark fin rice was served piping hot and generously topped with truffles. The combination of shark fin and rice was truly exceptional. The final dishes were stir-fried rice with snow crab and ikura, and black sesame seafood cold noodles. For dessert, we had almond tofu, plum with white wood ear, and castella cake. The almond tofu was incredibly creamy and delicious.

The food was delicious. It was like an arranged version of a restaurant I used to frequent, maybe for training or while I was a member? I liked that place too, so I was a little happy about it! The staff was easy to talk to, and the food and conversation were both enjoyable. It was a great restaurant. I'd like to go back again when the seasons change.

We were lucky to find a table for our family on a weekday, thanks to a reservation made in advance. We all started eating at the counter at the same time. Everything was served in small portions, making it easy to try a variety of dishes, and everything was delicious. I love Peking duck and often order it at Chinese restaurants in hotels, but the Peking duck here was absolutely phenomenal. The food was so good that we couldn't help but enjoy some drinks as well. All the staff were very friendly and attentive.

A culinary journey that continues to captivate food connoisseurs, "Koho" is a Tokyo icon for innovative Chinese cuisine. A breathtaking 25-course tasting menu, each dish a miniature masterpiece, delivers an unforgettable experience fueled by boundless imagination. ▽---------------------▽ 🍴Restaurant Name: Koho 🌟Tabelog Rating: 4.17 (as of September 28, 2023) 🚶‍♂️4-minute walk from Roppongi Station 💰Dinner Budget: ¥30,000 per person 📍Location: 1F, PAL Building, 3-8-7 Roppongi, Minato-ku, Tokyo 📱Instagram: @koho_roppongi ⏰Business Hours: [Mon-Thu] 6:00 PM - [Fri-Sat] 5:30 PM / 8:30 PM ※Closed on Sundays ※Credit cards accepted △---------------------△ 【Crowds】 Reservations are required. This incredibly popular restaurant recommends booking well in advance. 【Recommended Occasions】 Dates, couples, solo dining, colleagues, friends, special occasions ※Only counter seating available, so best suited for small groups. 【Order】 ◆Seasonal Ingredient Course + Alcohol Pairing ¥27,700 ※Course details listed at the end of this post. 【Notable Points】 ① Exquisite Dishes Overflowing with Originality From amuse-bouche to dessert, every dish was a revelation. The sheer creativity behind 25 unique dishes is astounding. It speaks volumes about the time and experience dedicated to culinary exploration, the boundless imagination, and the masterful technique that brings it all to life. The Peking duck was particularly moving. Not only was the flavor exceptional, but the texture was sublime. The combination of cucumber, thin noodles, and walnuts creates a symphony of textures in every bite – chewy, crisp, and crunchy. It was a truly unforgettable experience. ② Attentive and Hospitable Service High-end restaurants often pride themselves on their service, but Koho goes above and beyond. The warm smiles and genuine hospitality create a relaxed and enjoyable atmosphere. The detailed explanations of each dish were truly appreciated. When I asked if it was okay to take photos of the food, the staff responded with, "Of course! Please take as many as you like." It was a heartwarming gesture that truly touched me. While many restaurants would simply say, "Sure," the genuine enthusiasm was a first for me. 【Overall】 An overwhelming and unforgettable experience! It's hard to find Chinese cuisine this delicious. While the price tag is around ¥30,000 per person, the extensive pairing menu and the quality and quantity of the food make it a reasonable value. The creative dishes were unlike anything I've ever tasted before. I always thought of Chinese food as heavy and oily, but Koho is different. I could eat here every week. The service, the food, the ambiance – everything was perfect. A truly blissful dinner. Thank you for the wonderful meal! 【Course Details】 ◾︎Amuse-bouche: Pi Dan Tofu →Cream cheese marinated in Chinese soy sauce ◾︎5-Course Appetizer Platter ・Miyagi Bonito (Chu-ma Sauce) ・Sea Urchin Beef Noodle ・Autumn Eggplant. Pao-la-chuu and Chinese Ginger ・Gau-chin (Braised Wagyu Shank) ・Shredded Jellyfish ◾︎Yun Pai Lou →Domestic pork belly with scallions ◾︎Iberico Pork Secreto Stir-fried with Garlic Chives ◾︎Char Siu Sou →Iberico pork shoulder pie with honey ◾︎Peking Duck →Filled with Eryalet, cucumber, Shanghai thin noodles, walnuts ◾︎Yo-dare-gyu →Grilled Wagyu zabuton ◾︎Hong Kong Noodles ◾︎Shon-ton →Steamed soup with Enoki mushrooms. Five types of mushroom umami ◾︎Pan-fried Dumplings →Served with homemade spicy miso (la-chuu-jan) ◾︎Spring Rolls →Spring rolls with Nagasaki eel, yellow chives, string beans. Sichuan pepper salt and sudachi ◾︎A-sai (Chinese Lettuce) →Kam-gan-tan. White broth base, salted duck egg ◾︎Steamed Sea Bream Cantonese Style →Ager-za-shun-yon (fried garlic), Hong Kong fish sauce ◾︎Spicy Shrimp →Using Sen-chau (curry chili sauce). Served with homemade steamed buns ◾︎Jelly →Jelly made with Shaoxing wine and dried plums ◾︎Sirloin →Hu-nyu (fermented tofu), water spinach ◾︎Cold Chicken with Noodles →Using Awaodori chicken ◾︎Pu-erh Tea ◾︎Dessert ・Yong-chin-kam-ro →Pink grapefruit and tapioca mango soup ・Ma-lai-kou →Malaysian steamed sponge cake ・Lychee sorbet

I visited for my birthday, my second time in two years. The food was delicious, and the attention to detail in the tableware and glassware created a special feeling. I also visited for my birthday two years ago, and I think it's a great place to go for anniversaries or celebrations. The pairing menu offers unique wines and pairings, making it a good way to enjoy conversation with the staff. While I mentioned the food was delicious, I thought it could benefit from some more memorable, impactful dishes. It was delicious, thank you for the meal.