An expert chef with more than 40 years experience
in the Chinese culinary arts.
Taste reasonably-priced, authentic Chinese cuisine
at this popular restaurant.
The soft white walls and natural accents evoke the feeling of a stylish cafe, but in this neighbourhood people are very particular about their food, and it is the delicious food and cosy atmosphere that entice diners here.
Chef Kensaku Takekuma gained his considerable skills in the high-end Chinese restaurants of Ginza, and he uses those skills to satiate the appetites of the business people of Akasaka.
The most popular dish is the "Sweet and Sour Noodle Soup," flavoured with red rice vinegar.
The mellow acidity of vinegar blends with generous servings of chicken, mushrooms, bamboo shoots, ham, tofu, and egg to create a savoury and hearty soup.
Topped with a dollop of homemade chili oil that adds a spicy accent, it tastes so good that you won't put down your chopsticks until you're completely finished.
Another popular dish is the Dandan noodles, known as “Tantanmen" in Japanese, which uses three different types of chili oil to induce a rich, complex flavour.
Its spiciness stimulates but does not overwhelm, offering a wonderful sense of balance. The chewy, curly noodles are made with an abundance of eggs, and they trap the spiciness of the soup, combining it with creamy sesame, creating the perfect match of flavour.
Another spicy masterpiece is the “Spicy tofu hotpot.” It too is made with homemade chili oil, and blended with several kinds of doubanjiang paste, or as it's called in Japanese, "tobanjan."
Takekuma’s true skills can be tasted in his original dishes created from his many years of experience in cooking Shanghai cuisine - from seafood dishes that only use salt and pepper and simple methods to bring out the flavours of the ingredients to superb, sweet and spicy stews with rich seasoning.
Diners keep returning for these first-class flavours at everyday prices.