Hyperlocal Tokyo

Ninhingcho Takase Total: ¥32,000 I finally had the chance to eat some delicious food after a long time! 😆 I've wanted to go here for a while, but it was hard to find the time. I was finally able to visit. The basic course is ¥13,800, which is very reasonable. You can then add seasonal dishes for an extra charge. This system is becoming quite popular lately, and it's a clever way to do things. They also offer wine pairings, which are difficult to get right, but they were excellent. 🍷 The restaurant is located about a 3-minute walk from Nihombashi Station, in a very competitive dining area, but it's in a great location. On this day, I had: * Shaoxing wine-marinated swimming crab * Deep-fried scorpionfish with sakura shrimp batter * Stir-fried surf clam and squid * Chinese soup * Eel with Sichuan peppercorns and fermented black beans, this was absolutely delicious!!! * Stir-fried greens and minced meat * Stewed grouper and seafood in an Ebisu soup * Choice of meal: * Fried rice, delicious!! * Cold noodles, delicious! * Dragon fruit and mango coconut soup * Souffle and sesame dumplings Every dish was carefully prepared and truly delicious. I will definitely be back. The high-end restaurants in Nihombashi are definitely top-notch.

The ambiance, cuisine, and service are all exceptional. You can savor every aspect of the dining experience. The dishes, from appetizers to desserts, are delicate yet sometimes bold in flavor. It's a perfect spot for a solo meal, a date, or even business entertainment.

We enjoyed a leisurely meal, savoring each dish and engaging in lively conversation. The atmosphere at every table was similar. The dishes, from the amberjack in the 'buri daikon' (amberjack with daikon radish), the shrimp, chicken, and 'ojisan' (a type of fish cake) in the steamed dumplings, the shrimp with mango mayonnaise, the cauliflower in the soup, the stir-fried vegetables, and the Wagyu beef, all showcased the natural flavors of the ingredients, complemented by delicious sauces. My friend, who had mentioned their dislike of persimmons, was thoughtfully served a dessert with a persimmon-free variation. When I was unsure about which glass of wine to choose, the sommelier provided excellent recommendations. The selection of wines by the glass was impressive, and the four-glass set offered exceptional value. The green tea served at the end was also delicious. The chef and the sommelier took turns pouring drinks and greeting guests, creating a warm and welcoming atmosphere.

Just a short walk from Ningyocho, you'll find this Chinese restaurant. I heard it's owned by Chef Takase, who has experience working in restaurants at the Mandarin Oriental Hotel and the Tokyo Station Hotel. Every dish served was of high quality, with satisfying portions, flavors, and presentation. The staff was attentive and provided service on par with a first-class hotel. I'd definitely like to visit again if I get the chance.

Located just a few minutes' walk from Ningyocho, this Chinese restaurant is on the first floor of Ningyocho Square. It's the new establishment of Chef Takase, who has previously worked at restaurants within Mandarin Oriental and the Tokyo Station Hotel. It opened last year. I made a reservation for Saturday night. The restaurant has private rooms in the front, followed by tables, and a counter in the back. The kitchen is in the back, so it's not an open kitchen. I sat at the counter, which was spacious and had a hotel-like atmosphere, making it very relaxing. It would have been even more enjoyable if I could see the kitchen. The dinner course was ¥13,200. It included seven dishes, a final course, and dessert. For the final course, you could choose from three options: ramen, cold noodles, or fried rice. The portions were average. The flavors were quite mild. While you could definitely taste the Chinese cuisine, there was also a Japanese element, making it a very gentle Chinese experience. It might not be satisfying for those looking for a hearty Chinese meal, but it's a delicate and refined cuisine that everyone can enjoy. It's a unique Cantonese cuisine that reflects Japan. The beef main course was also very gentle, with a delicious tail soup. It was delicious, but I wished there was a bit more impact to it. Chef Takase came out to speak with us, and his tone was even more gentle. The space and the food are both soothing Chinese experiences.