Nouvelle chinois -
the new, creative expression of Chinese cuisine.
Enjoy it with sommelier-selected wines
from around the world.
Raika faces the leafy vistas of Shinjuku Gyoen. It provides guests with a year-round view of the natural scenery from both the dining room and the bamboo-fenced terrace with skylight.
The ivory and hazel tones of the interior create a stylish atmosphere, accenting the rich greens of the gardens at Shinjuku Gyoen.
Partitions can be moved to match your party's size and create a private space for you to enjoy your meal.
Owner Shigeji Niiyama has been in the restaurant business more than 40 years, and served as chef at such restaurants as Turandot Yusenkyo and Tsukushiro Ebisu.
The cuisine is based in the food of Shanghai, but freely incorporates Guangdong, Sichuan, and even French elements.
Niiyama is currently active in Aoyama at his second location, Raika Seirankyo, but he has left in the kitchen in good hands - to a trusted chef he personally supervises.
The shark fin pot stew has been popular since the restaurant opened.
Made from the dorsal fins of blue sharks caught near Kesennuma, it can be flavoured with Shanghai-style soy sauce, XO sauce, truffle sauce, or Shanghai crab sauce (from early October to mid-January only.)
The truffle sauce is a bold example of Niiyama's willingness to use only the best ingredients in his creations, and lifting the lid off of the steaming pot produces a billowing eruption of rich truffle aroma.
The sommelier selects wine pairings for each dish so diners can enjoy a perfect match with Chinese cuisine.
The lunch time set meal is popular among local office workers, and there are also three chef's selection lunch courses with six dishes each from ¥3500.
Chef's selection dinner courses include the seven dish course for ¥5000, or the eight dish course with shark fin stew for ¥7500. You can choose freely from the varied selection on the fixed price menu.
Both casual and high class, Raika is perfect for business dinners, anniversaries, and other occasions.