Night visit to "Reika Seiran Kyu" after a long time. This season is perfect for enjoying Shanghai crab, so I reserved the "Double Shanghai Crab Course (tax included 20,900 yen)". Started with a champagne toast, then the food began. First up was the "Shanghai Crab Soaked in Shaoxing Wine"... soaked in Shaoxing wine for 2 weeks. The Shaoxing wine flavor has soaked in well, making it easy to eat, but the best part is sucking up the remaining wine at the end. Next was the "Assorted Seasonal Appetizers"... featuring prawn spring rolls, bite-sized sweet and sour pork (pork under cabbage), black soybeans (seasoned with Chinese seasonings), smoked yellowtail (seasoned with yuzu salt) with sweet potato chips at the bottom, Chinese-style dish with snow crab and chrysanthemum flowers (seasoned with vinegar and citrus), steamed chicken (spicy with mayonnaise and doubanjiang), and jellyfish matsumae pickled in egg rolls. The chrysanthemum flower slightly masked the flavor of the snow crab, which was a bit of a shame, but overall, all dishes had a refined and gentle flavor. Switched to white wine for the next course. "Shanghai Crab Bisque Cappuccino" was up next... a soup rich in crab flavor that filled the air with its aroma. Delicious. Then came the specialty of the restaurant, "Braised Shark's Fin in Clay Pot"... arrived simmering hot. As always, this dish with its rich sauce and impressive shark's fin never fails to satisfy. Black vinegar (to intensify the flavor) and red vinegar (to make it refreshing) were provided for flavor variation, but ultimately, I only used a bit of black vinegar as the original flavor was delicious. Now for the main course of the course, "Steamed Crab"... nicely prepared and easy to eat. The female crab on the right had a richer flavor. Started with that and then compared it with the male crab while enjoying both with two types of vinegar - black vinegar on the right and three-cup vinegar on the left. So delicious. Eating this much crab definitely left me completely satisfied. After finishing, I had some "Ginger Tea" to warm up the body as crabs are considered a cooling food. The seasonal meat dish was "Duck in Spicy Sauce"... tender duck meat in a slightly spicy Chinese-style sauce. A unique way to enjoy duck meat. By this point, I was quite full. For the finale, there was "Shanghai Crab Risotto Baked in the Oven"... hot, rich, and delicious. Completely full. The seasonal dessert included "Creme Brulee, Milk Ice Cream, Mask Melon from Kochi Prefecture, Spicy Cashew Nuts, Tochiotome Strawberries, Pound Cake with Kumquat Jam, and Egg Tart"... a plate of sweet treats with a variety of flavors and a generous portion to leave a gentle feeling as I headed home. Overall, very satisfied. My relationship with Reika has been going on for almost 15 years now. The consistent and delicious quality has remained unchanged over the years. Chef Niizuma's solid skills and the bright attitude of the restaurant's madam have also remained constant. On this day, the madam even came to greet us from the Shinjuku Gyoen branch, which was a bit overwhelming. The restaurant is gradually gaining the elegance of a renowned high-end Chinese restaurant in Japan. Thank you for the feast.

"The Sad Glutton"【Reason for Visit】On a Friday night. I was invited to a dinner at a restaurant that serves Shanghai crab. I was excited because I had only ever eaten crab legs from the supermarket or at a hotel buffet.【Impressions upon Entering】The restaurant had several private rooms and an elegant atmosphere. The prices of the dishes suggested that this was a high-end place. I had reserved a course meal. I felt a bit overwhelmed by the luxuriousness of the dishes listed on the paper on the table.【Ordered Menu】● Shanghai Crab Course- Shanghai crab marinated in Shaoxing wine: The flavor of the crab was rich, and the crab miso part felt like a cold chawanmushi.- Colorful seasonal appetizer platter: Very vibrant and stylish. The wood ear mushrooms were unexpectedly well-prepared and gave a luxurious feel.- Peking Duck: Served already wrapped in the skin with a strong presence of skin and cucumber, while the duck meat was subtle. The sauce was rich and delicious.- Shark fin and abalone hot pot: The highlight of the day. The meat was thick and flavorful. Mixing it with soy sauce-based sauce and rice created a never-ending delicious porridge.- Steamed Shanghai crab nest: The crab shell is stuffed with meat, with the male crab being mild and the female crab having a stronger flavor. Both were easy to eat without any unpleasant taste or smell.- Black Wagyu beef loin with Sichuan-style garlic sauce: A surprising dish where you eat the beef with persimmon. The beef was fatty and rich, complemented surprisingly well by the gentle sweetness of the persimmon.- Truffle and salted egg mixed noodles: The noodles were egg noodles with a luxurious truffle aroma. The only downside was the small portion.- Today's dessert platter: Black sesame ice cream, tapioca jelly, and tart cake. The black sesame ice cream was exceptionally delicious, with a strong aroma. A birthday plate was also prepared for my son, with an almond tofu that was incredibly fluffy and delicately flavored.● Plum wine: A high-quality type without any off-flavors. After drinking this, the plum wine at local izakayas felt like a lie (laughs).【Overall Impression】The food and service were impeccable. Eating a full course meal at a top-notch restaurant was a memorable experience. However, the portions were a bit small, so I ended up going to eat ramen afterwards... It felt like a waste after having such a great meal (laughs).

This time, I had a course meal centered around shark fin. I don't have many opportunities to eat shark fin, so I can't talk about it in depth, but in a sense, I feel like I wouldn't notice a big difference if I had shark fin at any high-end Chinese restaurant. Is it because the seasoning is strong? It was a time when I felt I need to study more.

Visited on a sunny weekday with a reservation. About 80% of the seats were filled, including those without reservations. The weekday short course costs 3,860 yen and includes sparkling wine, 3 appetizers, crab and egg white shark fin soup, shrimp in chili sauce, sweet and sour pork with black vinegar, fried rice, and almond tofu. The course was satisfying, with each dish being delicious and enjoyable. The 3 appetizers consisted of cold chicken, shrimp, and jellyfish in vinegar. The shrimp was particularly delicious, likely steamed with Shaoxing wine. The crab and egg white shark fin soup had a rich crab flavor with a slightly nutty and fragrant broth, possibly made with crab shells. It was the best Chinese soup I've had. The shrimp in chili sauce had no batter and allowed the shrimp and sauce to shine. It was slightly spicy, balanced out by fluffy egg. The sweet and sour pork with black vinegar was sweet and tangy, with well-seasoned meat. The fried rice was fragrant and flavorful, not too filling. Lastly, the almond tofu was soft and creamy with a gentle sweetness. The staff checked on us frequently, ensuring our sparkling wine was topped up and providing attentive service. However, there were a few awkward moments of simultaneous conversation due to a mismatch in tempo. This short course is a recent addition to the menu as the restaurant continues to evolve to attract customers. I had been curious about this restaurant for about 10 years and finally got the chance to visit.

I used it on Tuesday afternoon. I had made a reservation, but it was not too crowded, so I could have gotten in without a reservation. The atmosphere inside the restaurant was calm, and the staff were friendly. The taste of the food was okay, but considering the price, the cost performance was not great. The portion was also a little small.

I enjoyed a late lunch course at Reika Seiranju. I heard that the mapo tofu at this restaurant is delicious, so I ordered it as an additional dish. The first thing that caught my eye was its vibrant color. When I took a bite, the exquisite spiciness and aroma spread. The softness of the tofu and the balance of spices were exquisite, and I couldn't stop eating. The other dishes were also wonderful, but the mapo tofu left a particularly strong impression. The atmosphere inside the restaurant was calm, and the staff were kind.

The taste, atmosphere of the restaurant, presentation, and service are all high-class, yet compared to hotel Chinese restaurants, it is quite reasonable. It's a restaurant that aims for something special that you don't see often, and I find it very convenient. I visit every month to check out the menu. By accumulating points on the loyalty card, you can get a free drink!

I ordered the set with shark fin stewed soup noodles with salad and almond jelly for an additional ¥500. This time, I decided to go all out and chose the shark fin stewed soup with the actual fin in it. The thick sauce served on the side can be added according to your preference, but I decided to pour it all in from the start. I also added shrimp dumplings with soy sauce and Sichuan style written on the menu. Surprisingly, instead of choosing one, both sauces were included, so you can pour your preferred one. The soy sauce was also delicious. It was a great lunch break.

The lunch here has a generally mild taste, with a vegetable hot pot stew and noodles that are plentiful but tender. It also has a vegetable and ankake dish that is smooth and easy to eat. The restaurant has a luxurious atmosphere, making you feel rich. They only seat you when everyone is present. It's recommended to try the affordable shark fin soup for lunch.

We used the restaurant for a meeting. The staff was very kind in their phone calls prior to the event and on the day of. The private room fee was only 10% of the total bill, which was nice. The timing of the food was perfect and they even checked on us occasionally from outside the door. We would definitely make a reservation for important occasions in the future. It seemed to be fully booked on the day we went, so reservations are probably necessary. Thank you for the meal!

Daily Special A 1600 yen on 4/19: Garlic butter stir-fried beef set meal. The portion is satisfying enough for men. The dish is elegantly prepared and delicious. The service is excellent and attentive. There is also an older gentleman who is not used to using earpieces, which can be amusing to watch and adds to the experience.

Second time using the lunch menu. This time I ordered the Yam Cha afternoon tea set. Although it starts at 1pm, I arrived a bit early and asked if it was possible to order the dim sum set starting at 1pm. The kind staff graciously agreed, which I was very grateful for. The meal was a bit lacking in quantity, but overall the taste was delicious. I also ordered the tantanmen separately, which was also very tasty.

I ordered the luxurious $35 shark fin lunch as a treat to myself in a quiet and calming atmosphere. The shark fin was so tender and delicious, I don't have much experience eating it but it was really good. It came with black vinegar and red vinegar for flavor variation, which made it even more enjoyable. The restaurant is perfect for business meetings or dates, and I would love to go back for their noodle lunch around $13. Overall, I would rate the cost performance as 4 out of 5, the taste as 4 out of 5, and the overall experience as 4 out of 5. Recommended for solo dining, with friends, large group gatherings, dates, and celebrations. Follow @tokyo_umauma on Instagram for more food reviews in Tokyo and occasional travel destinations.

I used it for a birthday party. It was a private room. The course was great because you could choose your favorite from each category. The shark fin soup was famous and very delicious. The Shaoxing wine was also very tasty, and we finished a bottle quickly with everyone. Thank you for the meal.

I visited the Chinese restaurant "Reika Seiran-kyo" in Passage Aoyama, a 2-minute walk from Gaienmae Station, around 1 pm on a certain day in March 2023. The upscale interior was about 80% full of customers. I was able to enter without a reservation. I was guided to a table seat by a staff member and ordered the "Lunch Set A (Black Vinegar Pork)" for ¥1,600 from the lunch menu. The tea I drank while waiting for the food was delicious. After enjoying the complimentary delicious Chinese tea, I waited for about 7-8 minutes before the food was served. The lunch set included black vinegar pork on lettuce, salad with fried spring roll skin, squid balls, rice, and soup. The colorful Chinese lunch looked delicious. I enjoyed the crispy salad with a hint of dressing that allowed the fresh vegetables to shine. The black vinegar pork had a perfect balance of acidity and richness in the sauce coating the fried pork. I ate the rice with the elegant yet substantial black vinegar pork. The soup had a mellow flavor with hints of corn sweetness. The crispy squid balls were a good addition as a side dish. The black vinegar pork, when eaten with the lettuce underneath, did not feel heavy. The acidity of the black vinegar remained delicious until the end. After finishing the impeccable Chinese lunch, I felt a satisfying sense of contentment. I leisurely enjoyed more delicious tea before settling the bill. It was a delightful experience to enjoy the taste and atmosphere of a high-end Chinese restaurant at a reasonable price with the lunch menu at "Reika Seiran-kyo".

I stayed at Tokyu Stay Aoyama Premier in Omotesando. There are several shops on the first floor, and one of them is a high-end restaurant. The lunch menu is quite affordable, costing less than 2000 yen. There are many private rooms, making it suitable for business meetings or special occasions. There are also table seats, and many solo diners. The menu has a wide variety of options, making it difficult to choose. I decided to try a dish recommended by the chef, which was a taste I wouldn't normally order. Although I was tempted by dishes like mapo tofu, tantanmen, and hot and sour soup, I went with the chef's recommendation. The dish arrived in a sizzling hot pot, and instead of water, they served tea in a teapot, which was very hot but delicious. The soup had a rich flavor, and the mushrooms, cabbage, and chicken all complemented each other well. The noodles were transparent, probably low in calories, but still very filling. A great restaurant!

The Shanghai crab course was amazing. I used to prefer Shaoxing wine marinated, but I thought the steamed crab was delicious too. However, I still prefer the Shaoxing wine marinated crab. We had a relaxing lunch in a private room. It was great that we could make a reservation online. Everything other than the Shanghai crab was delicious, and I definitely want to visit again.

The other day, I visited "Reika Seiran Kyu" in Minami Aoyama, Minato-ku (Gaienmae Station). The restaurant can be used for dates or business entertainment as it has private rooms. The seasoning was delicate and did not overpower the ingredients, making the food very delicious. #Chinese #Chinese restaurant #Seiran Kyu #Reika Seiran Kyu #Gaienmae gourmet #Minami Aoyama #Aoyama

I was treated to a luxurious Chinese course meal with shark fin soup by a senior in life. The menu was super luxurious with Shanghai crab included. The appetizers were beautifully arranged, and I felt like I was truly enjoying a course meal after a long time. It was a shame that the beer was Suntory, but the quality of the food was top-notch. Thank you for the feast.

This was my first visit. I love Shanghai crab so much, so I enjoyed a course meal of Shanghai crab. The Shanghai crab was delicious as expected, but I was pleasantly surprised by how tasty the truffle and salted egg mixed noodles were. I am grateful that I was able to eat delicious Shanghai crab again this year. Thank you for the wonderful meal.