Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
-
Restaurant information
Details
| Restaurant name |
掲載保留CYUKA TAKASE
|
|---|---|
| Categories | Chinese |
| Address |
東京都中央区銀座8-7-8 GINZA8ビル 3F |
| Transportation |
■8 minutes walk from Ginza Station (Metro Hibiya Line, Metro Ginza Line, Metro Marunouchi Line) ■6 minutes walk from Shimbashi Station (Metro Ginza Line, JR Yamanote Line, JR Tokaido Line, JR Keihin Tohoku Line, JR Yokosuka Line, JR Sobu Line, JR Tokiwa Line, JR Narita Line, Toei Subway Asakusa Line, Yurikamome). 325 meters from Shimbashi. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
14 Seats （ 8 seats at counter, 6 seats at table） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Sofa seats |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| With children |
Ages 15 and up |
| Dress code |
Semi-formal *Men are kindly requested to refrain from wearing T-shirts, shorts, or sandals. *In order to ensure that you can enjoy the aroma of our cuisine to the fullest, we strictly prohibit customers from wearing excessive perfume or cologne. |
| Website | |
| The opening day |
2016.9.1 |
| Remarks |
For reservations and inquiries, please contact the store directly at the inquiry number: 03-6264-5420. [Popular sister store] Cantonese Tsubame Ken Takase 03-6269-9937 Tokyo Station Hotel B1F Please feel free to use it https://tabelog.com/tokyo/A1302/A130201/13147494/ |
| PR for restaurants |
Please make a reservation for the Chef's Table, a no-compromise restaurant run by Kenichi Takase, a chef with 30 years of experience in Cantonese cuisine.
[classic Cantonese cuisine, captivating with its high-quality ingredients] The course menu includes shark fin, abalone, bird's nest, sea cucumber, and other high-quality ingredients typical of Cantone |
《食べログブロンズランキング》評価：4.08
《2021 Tabelog Bronze Award》
有名シェフの高瀬健一の本店です。マンダリンオリエンタルホテルの中華料理店が1つ星を獲得したときはメインシェフを務め、2016年にこの店をオープンしました。
銀座8丁目のビル3階にあるお店です。カウンターには全部で8席あり、テーブルも全部で6席あります。 3種類のオードブルを含む約12品のコースメニューがお一人様3万円で1品。
高級ワインバーのような雰囲気。テーブルに座っていても、調理中の食べ物の音が聞こえ、匂いがします。とても楽しかったです。それぞれの料理はおいしい香りがします。
最初の料理はオードブルのトリオでした。カニ料理、イカフライとエビの炒め物、そして大根料理と山椒がありました。これらの3つはすべて美味しくて洗練されていました。
次に、別のオードブルのセットがありました。この料理のすべてのアイテムは十分な風味を持っていないと思いました。例えば、あまえびは中国ワインでマリネするはずだったのですが、なかなか味わえませんでした。
次の料理も少し味気ないものでした。レバーソースで揚げたアワビはあまり風味がありませんでした。
シャコには大きな可能性がありました。肉はとてもよく調理されていて、甘さと風味の両方がありました。コンソメスープは、もう少し調味料が必要でしたが、うま味が良かったです。
次に、貝のトリオ。 XO醤の鳥貝、ミルガイ、ホタテ。 XO醤は皿の側面に置かれました。広東料理では、XO醤が料理によく使われるので、味が料理に溶け込むと思います。
フカヒレは壮大なプレゼンテーションを行いました。プレート全体が1人用だと思って本当にワクワクしましたが、残念ながら4人用に分かれていました。上湯は味が軽くて辛くありませんでしたが、フカヒレの食感が気に入りました。
星斑は香港で人気のある魚です。この料理の調理法は非常に伝統的な香港スタイルでした。醤油でネギを入れて蒸しました。食感も素晴らしく、味わいもとても楽しかったです。
牛肉は飛騨高山産で、よく調理されていました。野菜はバランスが良かったです。
メインコース終了後、麺料理は2品から選べます。ワンタン麺は本当に楽しかったです。もう少し味も良かったのですが、食事の最後の料理としては良かったです。
全体的に、食べ物はとても「きれい」だと思います。味がもっと強くなるのではないかと思いますので、料理人の個性を出してほしいと思います。サービスは良く、雰囲気は快適でした。 ３万円で、東京の高級中華料理の平均価格だと思います。機会があれば東京ステーションホテルの2号店を試してみるのもいいと思います。コスパはとても良いです！
This is the main branch of the well-known chef Ken Takase. He was the main chef at the Chinese restaurant at the Mandarin Oriental Hotel when it received one star, and then he opened this shop in 2016.
This shop is located on the 3rd floor of a building on Ginza 8-chome. There are a total of 8 seats at the counter and also there are tables with a total of 6 seats. There is one course menu for JPY30,000 per person which has around 12 dishes including the 3 different hors d'oeuvres.
The atmosphere is like an exclusive wine bar. Even though we were seated on the table, we can hear and smell the food as it was being cooked - i really enjoyed that. Each dish has a delicious smell.
The first dish was a trio of hors d'oeuvres. There was a crab dish, fried squid with prawns, and then a radish dish with some sansho pepper. All 3 of these were tasty and refined.
Next, we had another set of hors d'oeuvres. I thought that all of the items on this dish did not have enough flavour. For example, the sweet shrimp was supposed to be marinated in Chinese wine, but I did not really taste anything.
The next dish was also a little bland. The fried abalone with liver sauce did not have a lot of flavour.
The mantis prawn had a lot a potential. The meat was cooked very well and it had both sweetness and flavour. The consomme soup had a good umami flavour, even though it needed a bit more seasoning.
Next, the trio of shellfish. Torigai, mirugai and scallop in XO sauce. The XO sauce was put on the side of the dish. I think in Cantonese cuisine, the XO sauce is usually used to cook with, so that the flavours can go into the dish.
The shark's fin arrived with an impressive presentation. I was really excited as I thought that the whole plate was for one person, but unfortunately it was split for 4 people. The superior soup had a light flavour and the dish was not hot enough, but I liked the texture of the shark's fine.
The grouper is a fish that is popular in Hong Kong. The cooking method for this dish was very traditional Hong Kong style. Steamed in soy sauce with some sprign onion. The texture of the dish was excellent and I really enjoyed the flavour of this.
The beef was from hida , and it was cooked well also. The vegetables added a good balance.
After the main course, we could choose 2 noodle dishes. I really enjoyed my wonton noodles. I wish it had a little more flavour also, but it was a good final dish for the meal.
Overall, I think the food is very "clean". I think that the flavours could be more strong, and I wish that the chef could show more character in the food. The service was good and the atmosphere was comfortable. For JPY30,000, I think that the price is average for fine-dining Chinese food in Tokyo. If there is an opportunity, I think it is good to try the second branch at Tokyo Station Hotel. The cost performance is a little better there.