Nouvelle Chinois born from Shanghai cuisine

Raika

礼華
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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.

Gallery

Manager & Sommelier Profile

Manager & Sommelier/Kimiko KamimuraKimiko Kamimura

Born Niigata, 1980.
Worked at wedding halls and local bars before moving to Tokyo in 2007 and beginning at Raika. Interested in wine, began studying to become a sommelier in the hope of showing that even Chinese cuisine goes well with wine, and received her qualification in 2012.

Currently manager and sommelier at Raika. Says she is "still learning," but that she wants "to discover even more wine pairings for Chinese cuisine."

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Interview

How do you choose a wine to go with Chinese cuisine?
Raika uses as little oil and salt as possible to bring out the flavours better, so I choose a wine that will bring those flavours out even more and pull people even deeper into their meal.

There are a lot of seafood dishes, so I look for a deep, rich white wine for those. We have a broad selection of wines too, from casual labels to the best of the best.
What goes well with shark's fin?
It depends on the sauce, but for a Shanghai-style soy sauce stew, I would recommend a light pinot noir or a softer merlot.

Truffle sauce has a rich aroma and taste, so that would match well with a strong red cabernet or a slightly more expensive Burgundy pinot noir.
What wine do you personally like?
Recently I've been enjoying Chinese alongside Italian wines. I'm still a beginner, so I was really struck by the depth of Italian wine.

Italian wines have a lot of variety and are incredibly different depending on the region. I'm having a lot of fun finding Italian wines that go well with Chinese cuisine.

Restaurant Info

Restaurant NameRaika
礼華
AreaShinjuku/Yoyogi
CuisineChinese Cuisine
Opening day6th March, 2004
Hours of Operation Lunch: From 11:30 (Last order 14:00)
Dinner: From 17:30 (Last order 21:30)
Closed Open year-round. ※Closed over the New Year
Budget
Lunch:¥1,000~
Dinner:¥5,000~
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service chargeDinner 10%
Children Permitted
Websitehttp://www.rai-ka.com/shinjuku/index.html
Facebook pagehttps://ja-jp.facebook.com/china.raika
Seating/Facilities
Capacity 34 seats

*Parties: 22 seats

Seat area

Terrace seating available

*Terrace-12 seats

Private Rooms Available

*Semi-private tables available for parties from 2 to 6 ×2 rooms
Private rooms available for parties from 4 to 8 ×2 rooms

Scenery

Others

*View of gardens at Shinjuku Gyoen.

Smoking Separate smoking area

*Smoking allowed in private rooms, and Terrace

Pets OK medium size dog

*Customers with pets may use the terrace.

Parking Unavailable

*Coin parking available nearby.

Services
Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Characteristics

Top-quality ingredients

Others

*"Nouvelle chinois" based in Shanghai Cuisine.

Can vehicles be arranged?Yes
Vegetarian Possible

*Please inquire to order ahead of time.

Foreign Language Menu Available

*English, Chinese (Parts of a la carte menu only)

Foreign Language Speaking Staff Available

*English

Souvenir Handling Available

AddressIchichome Sanbankan 1st Floor, 1-3-12 Shinjuku, Shinjuku-ku, , Tokyo, 160-0022
Phone Number

+81-3-5367-8355

(Available in English)

Fax Number

+81-3-5367-8630

(Available in English)

Access■2 minutes walk from Shinjyuku-gyoemmae St. on the Tokyo Metro Marunouchi line.
■9 minutes walk from Shinjyuku-sanchome St. on the Tokyo Metro Marunouchi Line and Fukutoshin lines.
■15 minutes walk from south exit at Shinjyuku St. on the JR line.
Available wines

Approx. 60 types

More than 60 types of wine selected by in-house sommelier.

Available sakes

Approx. 1 types

Available Cocktails

Approx. 10 types

Available whiskies

Approx. 2 types

Available beers

Approx. 5 types

Approx. five types including main domestic brands, and Tsingtao

Drink Carry-out Permitted

*\3000 per bottle (before tax)

Restaurant Interior

Check for Open Tables