Visited "Chazenka" in Minami-Azabu, a representative Chinese restaurant in Japan that has also been awarded three Michelin stars. It is located in a prestigious residential area, with embassies and luxury homes surrounding it. Upon entering the restaurant, I was greeted warmly and led to a private room. The staff was very polite and I was excited for the experience. The course began with green tea and somen noodles, followed by dishes like shrimp marinated in Shaoxing wine, clam spring rolls, and succulent roasted pork. The meal also included dishes like wonton soup, steamed abalone with glass noodles, and a rich shark fin dish. Each dish was delicious and the flavors were well-balanced. The meal ended with a light dessert. Although the price was high, the experience was worth it. I will definitely visit again. Thank you for the wonderful meal.

The other day's dinner️ Finally went to Chazenka! Here, reservations start at 5 am on the 1st of every month, which is a refreshing time slot. I found it easier to make a reservation compared to the usual busy time of 12 pm, and it was worth the two-month challenge✌️ I had the special course to enjoy Chazenka's famous Yoshishina dried abalone, priced at 66,000 yen (tax included). The menu was written in front of me, but it was mostly unreadable due to its foreign feel. With almost zero knowledge of Chinese cuisine, I was worried if I would be able to appreciate its taste, but that worry was unnecessary. From the first dish served, I was genuinely impressed by how delicious it was! The Button Shrimp and Abalone dish, dipped in Shaoxing wine, was truly outstanding. Even the eel, which I thought I wouldn't like, was beautifully finished and delicious. And then, I encountered the best char siu of my life. I wanted char siu sandwiched in every dish! The large cape gooseberry wrapped in pork belly and fried crispy with starch was like sweet and sour pork. The explosion of cape gooseberry in my mouth was heavenly! The dried abalone, a specialty, was dried to concentrate the flavor, then rehydrated to achieve a perfect texture! It was such a luxurious dish. After that, there was a red chili pepper parfait-like dish, and I discovered chicken wings stuffed with ginkgo nuts, as well as indulged in luxurious shark fin. It was an amazing feast of dishes that got me excited and couldn't stop! With my stomach full, a huge peach appeared at the end, which made me slightly taken aback. But inside, there was a cute peach steamed bun. It's a steamed bun eaten during celebrations like birthdays in China! I was really surprised that I had ordered it myself. I also had various teas, which were very flavorful and elegant. I particularly liked the fruity and smooth Iron Goddess of Mercy tea. I also enjoyed the East Beauty sparkling tea❤️ I have nothing but admiration and gratitude for the excellent service and the high level of cuisine. Thank you so much, Chef Kawada! It was amazing. I will definitely go again (and work hard on making reservations).

◾️Chazenka◾️ Visited in August 2023 after a sudden invitation, I had been wanting to visit Chazenka for a long time. With a rating of 4.5 on Tabelog and awarded 3 stars by the 2023 Michelin Guide, this place truly impressed me. Although the number of dishes was surprising, each portion was small so I could try everything. The char siu was incredibly delicious, and the chicken wings were buried in a large amount of chili peppers, making them spicy but tasty. The shark fin soup was rich yet mellow, with a smooth texture that delighted both the eyes and the palate. It was a wonderful dining experience where the flavors spread in the mouth. Thank you for the feast! #Chazenka #Chinese #ChineseCuisine #Michelin #MichelinThreeStars #Tabelog #TabelogTop100 #TabelogHighRating #TabelogRatingAbove4 #ExtremelyDifficultReservation #ExtremelyDifficultReservationRestaurant #DifficultReservation #DifficultReservationRestaurant #GourmetTokyo #Dinner #Gourmet #Foodies #Foodstagram #Japan #Tokyo #JapaneseFood #GourmetDinner

I revisited "Chazenka," located in the international embassy town of Hiroo. This restaurant has won The Tabelog Award in 2023, 2022, 2021, 2019, and 2018 Gold, and received the 2020 Silver award. It has also been selected as one of the top 100 Chinese restaurants in Tokyo on Tabelog in 2023 and 2021. Additionally, it holds three Michelin stars. The restaurant is located about a 12-minute walk from Hiroo Station on the Hibiya Line, and about a 15-minute walk from Azabu-Juban Station on the Toei Oedo Line and Tokyo Metro Namboku Line, or Shirokane-Takanawa Station on the Namboku Line and Toei Mita Line. It is a highly sought-after reservation-only restaurant that opened in February 2017. The simple and stylish exterior blends in with the quiet residential area. The interior is unified in design, with carefully calculated lighting and color schemes. The menu I enjoyed on this visit included dishes such as: Jade Vermicelli with Green Tomatoes and Tomato Broth, Button Shrimp Marinated in Shaoxing Wine, Steamed Conger Eel, Fried Sweetfish (with Baijiu), Char Siu, Jellyfish (with Vinegar and Yuzu), Partridge Wonton Soup, Steamed Japanese Surf Clam and Glass Noodles, Green Pepper and Sweetfish Sushi, Sichuan-style Chicken Wings, Pickled Octagonal Tomatoes, Shark Fin (Blue Shark) Paitan Soup, Shark Fin Rice, King Okra with Jinhua Ham, Cloud White Pork Slices, Mapo Eggplant, Chilled Tantan Noodles, Chicken Broth Udon, Ginger Ice Cream with White Peaches and White Peach and Tapioca Sauce, Almond Tofu (Cold and Hot), Black Sesame Dumplings, and Chrysanthemum Tea. Each dish showcased the meticulous work put into creating flavorful soups and broths. The Cloud White Pork Slices, featuring thinly sliced pork belly and eggplant, were particularly delicious and a must-have dish. The Partridge Wonton Soup, made with a clear broth that has been steeped in chicken bones for two days, was a favorite for its aroma and flavor. The Honey Glazed Char Siu was consistently delicious, and the Clear Broth Noodles had a subtle yet flavorful soup that was perfect for finishing the meal. It was another satisfying evening spent at this restaurant, and I look forward to visiting again in the future. Thank you for the wonderful meal.

Michelin Guide Tokyo 2023 Three Stars Michelin Guide Tokyo 2022 Three Stars Michelin Guide Tokyo 2021 Three Stars Michelin Guide Tokyo 2020 Two Stars Michelin Guide Tokyo 2019 Two Stars Michelin Guide Tokyo 2018 Two Stars August 8, 2023 (Tuesday) Dishes received today: - Jade rice flour vermicelli - Drunken prawns with button shrimp marinated in Shaoxing wine - Poached conger eel in a broth of green and red tomatoes - Steamed mandarin fish with aged Baijiu - Crispy fried amur with Baijiu - Hong Kong-style barbecued pork - Jellyfish with vinegar and kumquats - Partridge wonton soup - Steamed northern clams with glass noodles and Nanbu chili - Sushi of Aichi bell peppers and crucian carp - Sichuan-style stir-fried chicken wings with star anise - Pickled tomatoes in sweet vinegar - Braised fish maw in shark fin soup - Fish maw rice - King okra from Kagoshima with shaved Jinhua ham - Mapo eggplant - Chilled tantan noodles - Clear noodle soup with ginger - Ginger ice cream with white peach and tapioca sauce - Almond tofu (served hot and cold) - Black sesame dumplings - Chicken broth with chrysanthemum tea

I visited the highly popular Chazenka, which has been awarded the Tabelog Gold and Michelin Three Stars, with my friends for a regular visit and enjoyed delicious cuisine. The restaurant is located at 4-7-5 Minamiazabu, Minato-ku, Tokyo, a 5-minute taxi ride from Azabu-Juban Station. The restaurant has won the Tabelog Award 2023 Gold, been selected as one of the top 100 Chinese restaurants in Tokyo by Tabelog in 2021, and has a Tabelog rating of 4.54. The chef, Kawada, who is well-versed in Szechuan cuisine, always surprises us with his spicy dishes. This time, we asked him to prepare even spicier dishes than before, and we were looking forward to it. We enjoyed a private room dining experience with a group of four. Here is what we had with alcohol pairings: - Emerald rice noodles with green chili - Pickled ayu fish in Shaoxing wine - Ayu fish with rice flour and red vinegar - Honey-glazed char siu with red wine - Whole bell peppers with fish-flavored sauce - Pomelo and jellyfish salad - Pheasant soup - Spicy shrimp with beans and chili - Today's vegetables with tomato and okra - Braised fish maw with shark fin - Pigeon milk drink - Cloud white pork slices - Mapo tofu - Spicy crab meat XO sauce noodle soup - Yamanashi white peach and ginger ice cream with peach and tapioca sauce - Chrysanthemum tea - White sesame dumplings The mapo tofu was extremely spicy with a strong numbing sensation from the Sichuan peppercorns. The chef, Kawada, mentioned that he made it the spiciest ever upon our request! The cloud white pork slices and pigeon milk drink were also exceptional. Thank you for reading until the end! If you could 'like', 'follow', 'save the restaurant', or leave a comment, it would be greatly appreciated as it will motivate me for future reviews.

This is a favorite restaurant I visit regularly. Every time I visit, the chef comes to greet me at my table saying, "We have been looking forward to your visit." I always feel the wonderful hospitality. The dishes are all delicious, but on this day, the roasted pork was exceptionally delicious. The Shaoxing wine is also tasty, but the Chinese tea is truly delicious, so I highly recommend trying the tea pairing. I am looking forward to my next visit.

Restaurant Name: Sazen Location: Azabu, Tokyo We had a gathering of five people at Sazen, a Chinese restaurant located in the middle of Azabu's Shinzaka. It was our first time dining in the largest private room, which had a round table and a large terrace attached, offering a fantastic view of the outside scenery. The menu for the day started with a spectacular dish featuring live ayu fish cooked on heated stones, each person receiving their own stone with the fish beautifully arranged on top. This was followed by a delicious dish of large shrimp marinated in Shaoxing wine, which melted in the mouth. The char siu, warmed on a brazier, was also a favorite. The chicken wings coated in sesame seeds and the kikurage mushrooms stuffed in kabosu citrus were both incredibly tasty. The prawn vermicelli stir-fry was a new item for us, with plenty of chili peppers for a spicy kick. The eight-treasure tomato and shark fin soup was as delightful as always. The steamed star okra and the giant, tender lamb chops were both outstanding. The lamb chops were a first for us at Sazen and we were impressed by their quality. For those who are not fond of alcohol, the tea pairing option is a great choice, as the selection of unique and high-quality teas was a pleasant surprise. As always, it was a dining experience full of excitement and delight.

In short, it's like a version of vegetarian Chinese cuisine. It's not particularly delicious. It's like, "Oh," but not much more. Seriously, all the restaurants on Tabelog seem to be in the 4-point range. They can only evaluate based on taste, so maybe we should create a members-only app that conducts taste tests for reviewers.笑

We finally arrived at the restaurant after making a reservation 3 months ago with my foodie friends. We tried to sharpen our senses by eating Chinese food for a week beforehand, but the experience was beyond our expectations. The Chinese cuisine served here is like a work of art that surpasses ordinary dishes. The quality of ingredients, service, techniques, presentation, and utensils are all top-notch, creating an artistic dining experience. For example, the live sweetfish was prepared in two different ways - first as sashimi soaked in Shaoxing wine, and then quickly fried with rice crackers on a hot stone and served with watermelon vinegar. The contrast in textures and flavors was fascinating. The char siu was caramelized on the outside and tender inside, while the chicken wings were served in a large pottery bowl with a generous amount of chili peppers. Each dish was meticulously prepared and presented with great care. The flavors, textures, and presentation were all outstanding. The portion control was perfect, ensuring that we didn't overeat. The meal consisted of 15 courses, including dishes like jade vermicelli, jellyfish, roast pigeon, and almond tofu. The dessert of mango coconut ice cream was a delightful end to the meal. We also enjoyed a selection of fine wines and Shaoxing wine throughout the meal. The whole dining experience lasted over 4 hours and left us feeling as satisfied as a stay at a luxurious ryokan. This was just a preview visit, and I look forward to returning with my family next time. Thank you for the wonderful meal.

Each dish is delicately prepared, bringing out the best in the ingredients. While it is Chinese cuisine, you can feel the Japanese sensibility through the use of seasonal ingredients. The wine pairing was interesting and created a wonderful harmony. I was still savoring the deliciousness for days.

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow on Instagram as it would be encouraging. I also recruit companions for hard-to-reserve restaurants on Instagram. This was my first visit after being invited! It was nice to see the live Ayu first. This time, I tried tea pairing, and I was surprised at how delicious the tea was! It went really well with the dishes. The meat, fish, and vegetables were all really delicious and I was happy. I was able to eat my favorite Ayu and the cloud white meat, so I was very satisfied! It was a superb dish that would make you smile for sure when eaten with rice. Thank you for the feast.

Late at night, I was casually browsing the reservation site for Chazenka, and luckily found availability for 2 people so I made a reservation on the spot. Although there was no special celebration, I felt a bit guilty. Well, it was like a three-star event for me, as I recently went to the office for the first time in three years. Fortunately, that week my senior became my department head. The "Seasonal Ingredients Omakase Course" for ¥41,800 included dishes like green pepper and green tomato somen, fried botan shrimp and sweetfish, Hong Kong-style char siu, Sichuan-style chicken wings, and more. The staff at Chazenka kindly prepared peach manju for the promotion celebration, which surprised and delighted the new department head. Overall, it was a perfect experience. Thank you very much☆☆☆ Note: Thanks to other reviewers, I was able to order the cloud white meat and mapo tofu in advance (by the way, among all the delicious courses, these two were the best).

Today, after three months, I visited the renowned Chinese restaurant, Chazenka, known as the top runner in Japan, to enjoy their omakase course. We indulged in their signature dishes such as char siu, pheasant soup with wontons, simmered fish maw, chintanmen, mapo tofu that we always add on, and warm and cold almond tofu. The aroma of coriander in the vermicelli, the harmony of shaoxing wine and nam pla with conger eel, the dignified appearance of sweetfish adorned with rice cracker, the spicy and crispy chicken wings with edamame inside, the sticky and delicious red hyuna, and many other diverse Chinese dishes lined up to impress us. Chazenka never fails to amaze with Chef Kawada's spirit of challenge and wide range of skills. Today's menu cost 65,000 yen for the omakase course and 40,000 yen for the set menu. The experience was truly satisfying and delightful.

I arrived at 5:00 PM. The price is quite high for a Chinese restaurant, but the taste is top-notch. Therefore, the cost performance is average. It can be challenging for high-end restaurants in terms of cost performance. It's best to judge the taste by actually going there. I personally lack the vocabulary to express the taste delicately, so I admire the expressive skills of other reviewers on Tabelog. I attached images of everything I ate that day for reference. Personally, the mapo tofu I ordered additionally was incredibly delicious. The key to a good restaurant is whether you feel like going back. I believe that if a high-end restaurant is delicious and has good service, it is natural to want to go back. The restaurant's quality is judged by whether you still feel like going back even after paying the high price for the services provided (taste & service). I can recommend this restaurant to others, but whether I will visit again depends on whether someone invites me or not. Thank you for the meal.