I enjoyed the Matsutake Theater. There are many matsutake mushrooms in wooden boxes. Matsutake tempura sits proudly on the side of the green pepper shredded pork. The matsutake soup is full of ingredients (matsutake), and no matter how much you eat, more matsutake keeps coming out from the bottom. Matsutake also sits next to the golden eye snapper. This time, I paired it with tea and enjoyed the variety. The possibilities of Chinese tea are expanding. The Beijing duck has delicious meat! Century egg is delicious when paired with caviar! Spare ribs go well with chili peppers! The texture of the grilled shark fin is irresistible! Dried abalone is subtle but the fat of the Tonpoh lo is amazing! The combination of half-cooked spiny lobster and bottarga is lovely! The white twice-cooked pork is spicier than it looks and goes well with rice! Mapo tofu is irresistible when poured over rice! Finish the cold tantan noodles without leaving any soup! It was truly an enjoyable meal.

I revisited the restaurant after my last visit in April, still unable to forget that amazing experience. This time, I sat at the counter and opted for the course menu with wine pairing. The menu featured a Matsutake mushroom course, getting a taste of the upcoming season. The first course was a jelly with winter melon dashi, clams, and winter melon. Paired with champagne, it was a delightful start. The next dish was Botan shrimp with caviar and daikon radish. The saltiness of the shrimp and caviar was a perfect match. The white wine pairing continued with a Matsutake mushroom soup, which was absolutely delicious. The abalone was lightly fried with a unique sauce made with leeks and garlic, providing a deep green color and rich flavor. The Matsutake tempura also made an appearance, perfectly complementing the sauce. The Wagyu beef dish had a spicy Sichuan sauce with leeks, Matsutake, and topped with sea urchin. The red wine pairing was spot on. The next dish featured shark fin cooked in the style of shark fin soup with Matsutake mushrooms. The Peking duck was served with two sauces, a sweet one and a spicy Sichuan-style one, both delicious. The meal ended with a fish dish with Matsutake and homemade karasumi, followed by a classic mapo tofu, which was exceptional. The dessert was a French-inspired almond tofu, paired with a sweet wine, creating a perfect ending to a satisfying Matsutake-filled meal. The generous service and the opportunity to chat with Chef Komoda made it a truly fulfilling evening.

4000 Chinese Restaurant is a Chinese restaurant located a 12-15 minute walk from Hiroo Station. It is a popular spot among gourmet enthusiasts from all over the country, with a focus on counter seating. The restaurant has been selected as one of the top 100 Chinese restaurants in Tokyo in 2023 and has received the bronze award on Tabelog for four consecutive years since 2020. One of the highlights is that you can enjoy a relatively reasonable lunch at a high-end Chinese restaurant. Reservations can be made through a reservation site, making it easy to secure a booking for a future date. The lunch course we had was an omakase course. It started with a chilled clam and winter melon soup, followed by a lamb skewer with a beet and lime flavor that reduced any gaminess. The course also included a tender pork shoulder and hot daikon in a flavorful Bakuteh soup. There was also a dish featuring matsutake mushrooms and deep-fried snow crab with egg white sauce, topped with black truffle. The Beijing duck, cooked slowly to perfection, was exceptional, with a crispy skin and juicy meat, served with two different sauces. Other dishes included a luxurious prawn mayo with mango mayonnaise, a spicy chicken and eel dish, and a seafood dish with sea bream, karasumi, and spicy sauce. The meal was rounded off with delicious dishes like fried rice, mapo tofu, pickles, and herbal soup. The dessert consisted of a silky almond tofu, a cardamom foam with a spicy aroma, and a unique dessert with wolfberries, black vinegar, and more. This Chinese restaurant offers a satisfying and delightful dining experience, so be sure to visit and enjoy a wonderful meal!

My younger brother, whose job change deadline is approaching, was treated to a meal at a restaurant where the menu only listed the ingredients of each dish. The course included winter melon, lamb skewers, bak kut teh soup, Peking duck, fried conger eel, braised pork belly with abalone, shark fin soup with Shanghai crab sauce, steamed flounder, deep-fried lobster with chili sauce, mapo tofu for the main course, and almond tofu for dessert, paired with tea and beer. The chef, Komada Kinya, who honed his skills at a Sichuan restaurant in Tokyo, showcased authentic Sichuan cuisine with a touch of flair. The dishes were flavorful and generously portioned, leaving a lasting impression. The chef also entertained diners with humorous storytelling after the meal. The tea pairing was well thought out and complemented the dishes perfectly. The restaurant's name, a play on "Sichuan," reflects its balanced approach of high-end and casual dining. The price of around 30,000 yen per person for the course, tea pairing, and beer is reasonable considering the quality and quantity of food served. Although the alcohol pairing was skipped this time, I look forward to returning to experience it in the future.

This time, I visited 4000 Chinese Restaurant (^ω^) No matter what I ate, it was delicious Sichuan cuisine restaurant (⌒▽⌒) The chef and staff were friendly, and I was able to enjoy delicious Chinese cuisine in a great atmosphere (o^^o)

It was located in a residential area. The portion was a bit large! This time I ate in a private room, which was spacious and had a nice atmosphere, so it seemed suitable for a large group as well. There seem to be other menu options, so I plan to try them next time, maybe I'll make a reservation at the counter next time ^_^

Second visit. Last time we had a private room, but this time we sat at the counter and enjoyed dinner while chatting with Chef Komoda. Thanks to the connection from Cerulean Chen, we always enjoy delicious meals here. This time, the dishes seemed even more upgraded than before, and they were incredibly delicious.

Chef Komeda's special Chinese cuisine eaten at the counter. The first course of uni and ikura mousse was absolutely delicious. Each dish has a unique twist to it. They are all delicious and the service is very pleasant. I understand that opinions may vary, but I personally like the crispy skin of the Peking duck. It's a shame to waste it, so it would be nice if they could use the meat in a soup or something. The meat here is well-prepared, so it didn't have the crispy texture. I would definitely like to visit this restaurant again. It has become one of my favorite places to dine.

This was my second visit. It had been many years since I last went, but this time I tried the pairing! There was plenty of food and I was very satisfied with the delicious dishes until the end. I especially liked the Peking duck and shark fin dishes! Thank you for the meal!

3,144 characters ★ Omakase course (44,000 yen, including tax) Duration: Approximately 2 hours and 20 minutes Kanda Kinya (born in 1968) shows off his skills at the same restaurant (4.24). A star chef known as a beloved disciple of the late Chen Jianyi, with a personal page on Wikipedia. I found an available slot on the net reservation site OMAKASE and visited. I have only had experiences with high-end Sichuan cuisine at Zhaoyang (3.96) a few times, and compared to that, the dishes here have less of the numbing and spicy sensation, giving off a "Nouvelle Chinoise" vibe. In today's world where culinary genres are becoming borderless, I also sense something close to French cuisine. (Out of the 9 pairings, 7 were wines.) The restaurant has a straight counter with 8 seats for the chef's table (there also seem to be table seats). The restaurant is run by at least 6 male and female staff members including sommeliers. I paired the following drinks with the dishes, and the total payment was 60,500 yen. While you can enjoy the techniques unique to a star chef like the roasting of chicken, when told it costs 60,000 yen, there is a sense of being overpriced. This is a common trend in restaurants in the Minato ward, where the amount of pairings is just for tasting purposes. In contrast, in downtown areas or suburbs (regional cities), you can find restaurants where you can get overwhelming satisfaction for less than 40,000 yen, making the cost-effectiveness of restaurants in the Minato ward, not just this one, poor. Although the brand value of a star chef's restaurant is high, I prefer to find a chef who can serve my preferred dishes in downtown areas or suburbs. Wine Pairing (16,500 yen) 1. Jean Lallement et Fils Brut Tradition Verzenay Grand Cru N.V. White Sparkling France Champagne 2. Stone Crusher Roussanne Donkey & Goat 2018 Orange USA California 3. Tzora Vineyards Shoresh Blanc 2020 White Israel Judean Hills 4. Frescobaldi Gran Colegio 2017 Red Argentina Valle de Uco Centro 5. Phi Pinot Noir 2019 Red Australia Yarra Valley, Victoria 6. City on a Hill Chenin Blanc 2017 White South Africa Swartland 7. Kokumotsu Hakuro Junmai Daiginjo Nishinomiya City, Hyogo Prefecture, Tatsuma Honke Sake Brewery 8. Arbois Trousseau Le Corvee Domaine de la Tournelle 2018 Red France Jura 9. Ishikura Kado Shanghai Old Wine Classic 20 Chinese Yellow Wine Omakase Course (44,000 yen) Menu 01. Abalone 02. Monaka 03. Stir-fried squid 04. Thin pancake 05. Dried food 06. Dim sum 07. Steamed fish 08. Chicken 09. Wagyu beef 10. Meal 11. Chinese tea 12. Dessert Souvenir: Chinese soup stock (bottled) ・Abalone Abalone steamed in sake, somen noodles, abalone liver, Szechuan sauce, and sakura shrimp chili oil "Abalone Noodles". The noodles seemed softer than the author's ideal. The strong presence of sakura shrimp was also noticeable. ・Monaka Foie gras de oie (goose foie gras), Shaoxing wine, and onions in cream form. Foie gras cream is stuffed into the monaka in front of you, topped with natsume and kinmokusei sauce, and semi-dried pineapple. You can enjoy the live feeling and crispy monaka dough. The strong saltiness is a concern. The chewy texture of the semi-dried pineapple sticks to the teeth amidst the creamy taste. ・Stir-fried squid Japanese flying squid and spring bamboo shoots in citrus sauce. The finely cut Japanese flying squid retains a rare feeling with a slight warmth in the center from the cooking. While there are some rough aspects compared to French cuisine, there is a bold flavor unique to Chinese cuisine. Squid is a relatively mild ingredient, so a richer sauce might better suit it than a citrus sauce. ・Thin pancake Char siu made from Gunma Prefecture's "Kuchidoke Kato Pork" ===========

I have been to Chef Maita's hot pot restaurant in Gotanda before, but this authentic Chinese restaurant was my first visit. (I regret not being able to take pictures of everything... I was so absorbed in the delicious food and the visually appealing dishes that I forgot...) Each ingredient is seasoned to bring out its best flavor, and the combinations of ingredients are not limited by traditional Chinese cuisine, resulting in dishes that are prepared to be the most delicious. There are also special dishes that are designed to maintain the best condition for enjoying the flavors. The unique colors and shapes of these dishes are exquisite! I enjoyed the dishes with excitement in my eyes, and they were delicious as well. Thank you for the wonderful meal!

I visited this restaurant for the first time. At first, I felt a bit formal because it was a Chinese restaurant, but the owner and staff were friendly and made me feel relaxed in a casual atmosphere! Everything was delicious. The chicken dish was particularly outstanding! I thought it might be spicy, but it turned out to be a perfect balance of spiciness and rich flavor that made the chicken taste addictive! The pairing with Chinese tea was also enjoyable, as I got to try various teas. I heard they also serve hot pot, so I definitely want to try that next time!

I am traveling around the country in search of truly delicious food. I love all kinds of food, from high-end cuisine to casual dishes. 【Area】Aoyama Area, Tokyo 【Genre】Chinese Cuisine 【Awards】Tabelog Bronze Award 2023, Tabelog Top 100 Chinese Restaurants in Tokyo 2021 【Number of Visits】First visit 【Crowdedness】I was able to make a reservation easily. 【One-word Comment】Sichuan cuisine by a chef from Sichuan Hotel. The portion size was quite generous. The chef was friendly and it was a fun experience. Thank you for the meal. ＜Evaluation Criteria＞ - I primarily base my scores on the taste of the food. - I add or subtract points for factors like cost performance, customer service, and ambiance. - I consider the scores relative to the cuisine genre, so even high-end dishes can receive low scores if they are not tasty, and street food or food on-the-go can receive high scores if they are delicious. - I periodically adjust scores to maintain consistency. - For hotels, inns, golf courses, etc., I determine the score based on the entire facility. For more details, please refer to my profile.

I love 4000 so much!! Personally, during January and February, it's a kind of awkward time when winter ingredients are ending and spring ingredients are starting but the flavors are not fully developed yet. So, I tend to go to restaurants that focus on seasoning like Chinese or Italian rather than Japanese cuisine. I enjoy the seasoning in Chinese dishes rather than the natural flavors of the ingredients. That's why I often choose the cheapest course menu, which is around 30,000 yen, because I feel like if the difference in quality is not significant, then why spend more money. 4000 always surprises me with what they can do with a 30,000 yen course menu. The food is incredibly delicious and I love the chef's smile! #4000 #Hiroo #Chinese #favorite restaurant

I visited "4000 Chinese Restaurant" after being drawn in by the delicious-looking mapo tofu featured on a special program on a bustling Friday at the end of the year. The restaurant operates on a fully reservation-based course system, and we sat at the counter to enjoy our meal. Although I was aiming for the mapo tofu, it took a while to get to it, and I ended up getting quite full along the way. However, the course was of high quality and very delicious. The course on that day included the following dishes: - Ankimo with grated daikon and spicy myoga, garnished with green onions - the balance of flavors was exquisite. - Nagoya Cochin chicken with turmeric for color, served with ginger gari and a sauce of white wine and red peppers - the ginger gari was very refreshing. - Soup with dried scallops, beef tendons, and turnips, topped with crispy garlic - the soup itself was gentle in flavor but each ingredient stood out and provided a satisfying eating experience. - Deep-fried prawns seasoned with two-year-aged karasumi - the prawns were crispy and could be eaten whole, from head to tail. - Kato pork with nanohana in a sweet and savory soy-based sauce - the flavor of the Kato pork was wonderful and delicious. - Beijing duck with plum jam and sweet bean sauce - Chef Komeda's specialty is to wrap not only the skin but also the meat together. - Fucoidan shark fin soup - the fibers were very tender and delicious, with a light soup. - Ise ebi with torch sauce - although it was served luxuriously, I was too full to finish it at this point. - Mapo tofu - finally, the long-awaited mapo tofu. The dish had a good amount of meat and vegetables, and the spiciness was just right. It was so delicious that I wanted more. - Steamed rice, coconut pudding, and Hateruma black honey - the course was quite filling, and I was very full by the end. However, all the Sichuan dishes were delicately arranged and very delicious. The wines served for pairing were unique and enjoyable. I was satisfied with the delicious mapo tofu that I came for.

Chef Komada was very friendly and different from what I saw on TV. The staff around him were also easy to talk to and I had a great time. The lunch was very filling and worth the price, as Chef Komada wants customers to leave full. The mapo tofu was just average.

I have encountered various Chinese cuisine, but when asked "which is the best?", I would answer with Komoda-sensei's 4000. It is simply delicious. Despite the price of 40,000 or 50,000 yen per person (before Komoda), it is worth it. Value is ultimately determined by people. I feel that value in Komoda. It's the age of sensory experience. Truly a matter of sensitivity.