I entered the restaurant around 12:30 as a solo customer and was seated at the counter. Today's order was the weekly special, "Meat Soba & Shrimp Chili with Egg Sauce," priced at 950 yen. It turned out to be the last serving, so I was really lucky! The meat soba, with a soy sauce base, had a delicious broth. When I mixed in the grated radish topping, it added a nice spicy kick, which was quite addictive. With plenty of beef in the dish, it was a satisfying portion despite being a half-ramen serving. The noodles were a straight type with visible wheat grains and had a smooth texture. The shrimp were plump and there were four pieces, along with a generous amount of onions and eggs. The flavor was strong, making it a great match for rice. By the way, the rice was shiny and without any yellowing. At this portion size for 950 yen, it was a great value for money. The service was excellent as well, and I had a lovely lunch experience. It was delicious. Thank you for the meal!

I recently visited Yoru no Karine after a long while. I always look forward to the daily changing appetizers; they are quite enjoyable. The food is reasonably priced yet genuinely delicious. Since it's New Tokyo, the beer is well-managed, and the pouring is careful, so you can enjoy a great-tasting beer.

The restaurant I visited is called Karirin, located in Sukiyabashi, Tokyo. Today, Tokyo experienced its first cold wind of the season, the "Kogarashi No. 1," and indeed, the wind was strong and chilly. It was also quite cold in Nara when I left home, so I was glad I wore my half-coat. Since I had a bit of a late lunch, many places around Hibiya were full. However, I was able to quickly get a table at Karirin, just a short walk from Sukiyabashi. I usually order spicy dishes here, but today I decided to try a regular menu item. I ordered the weekly special, which was a set meal featuring white fish with XO sauce and mushroom sauce (\950). It was served within a few minutes. The meal included the white fish in sauce, shark fin soup, sweet and spicy shrimp, Bang Bang chicken, and shumai. The presentation was quite colorful. Unlike many Chinese restaurants, the flavors weren’t overly strong or spicy, making it very enjoyable to eat. The main dish, the white fish with mushroom sauce, had a flavor that could even be described as slightly Japanese. It was satisfying and comforting to eat. At just around a thousand yen, I believe this place offers delicious and reasonably priced meals in the area. Thank you for the meal!

For lunch that day, I had the weekly special set meal featuring fried oysters at Kalin Sukiyabashi. Not only did it come with fried oysters, but it also included mapo tofu and shrimp chili, all at this price‼️ I had to get an extra large serving of rice to balance it out because it was so delicious! The manager was off that day, but I got to see an illustration drawn by them. @kalin_sukiyabashi @newtokyo0609 @brauhaus_new_tokyo_honten #beer #beerstagram #Kalin #NewTokyo #ChineseCuisine #ChineseFood #TokyoGourmet #ChineseGourmet #hot #spice #AtHome #GinzaGourmet #YurakuchoGourmet #HibiyaGourmet #SukiyabashiGourmet #NewStore #NewStoreInfo #JapanesePub #Restaurant #CloseToStation #Sonolabel

Once upon a time, I used to frequently eat sour and spicy noodle soup at a Chinese restaurant in New Tokyo. I recently found out that this dish has been revived at a certain restaurant, so I went to try it right away. After several years, I can say it's just as I remembered! It's not a limited-time menu item but seems to be a regular menu offering, so I'm looking forward to enjoying it many more times!

Since it was the Obon holiday, I went to Karilin Sukiyabashi. The tables were all fully booked, so I sat in my usual spot at the counter. I hadn't eaten much during the day, just one hand-rolled sushi, so I wanted something filling and ordered the fried chicken. New Tokyo's fried chicken is already delicious, but with the spicy mustard powder, it tastes even better. I also enjoyed some of the manager's tasty beer, and I was very satisfied ☺️ I ended up getting quite full from the fried chicken. Thank you for the meal! @kalin_sukiyabashi @newtokyo0609 @brauhaus_new_tokyo_honten #beer #beerstagram #Karin #NewTokyo #ChineseCuisine #TokyoGourmet #ChineseFood #hot #spice #AtHome #GinzaGourmet #YurakuchoGourmet #HibiyaGourmet #SukiyabashiGourmet #NewShop #NewShopInfo #JapanesePub #restaurant #NearStation #BlackLabel #SonaLabel

On my day off, I decided to stretch my legs and enjoy lunch at Karine. This week's special menu features a limited 15 servings of chilled Chinese noodles. The tomato-flavored sauce comes separately, so you can either pour it over or dip into it. I also had some delicious beer from the manager, and I left completely satisfied 😊 Thank you for the meal! @kalin_sukiyabashi @newtokyo0609 @brauhaus_new_tokyo_honten #beer #beerstagram #beerambassador #Karine #NewTokyo #ChineseCuisine #chinesefood #TokyoGourmet #ChineseGourmet #hot #spice #homely #GinzaGourmet #YurakuchoGourmet #HibiyaGourmet #SukiyabashiGourmet #newrestaurant #newrestaurantinfo #japanesepub #restaurant #closeToStation #GinzaLunch #YurakuchoLunch #HibiyaLunch #SukiyabashiLunch #chilledChineseNoodles #chilledChineseNoodlesStarted #BlackLabel #SonoraLabel

I had Chinese food with friends I hadn't seen in a while, and it was quite delicious. The restaurant is a compact, flat one-floor space with a limited but representative menu of typical Chinese dishes. We enjoyed the fried dumplings, the three-point tempura platter, creatively made Mao Zedong fried chicken, and a unique self-made potato salad where you smashed the croquettes yourself, all of which were tasty. The lunch menu also looked appealing, so I'd like to visit again.

The restaurant is called Karin and is located in Yurakucho, Tokyo, on the first floor of the New Tokyo Headquarters building, and is part of the New Tokyo chain. It specializes in spicy dishes such as Dan Dan noodles and Mapo tofu. The interior looks quite similar to when it was a beer hall in the past. I ordered the weekly special, Mapo noodles with a beef tongue shumai set for 950 yen. It was served within a few minutes. The Mapo noodles are like soy sauce ramen topped with Mapo tofu. By itself, it’s not very spicy, but you can adjust the heat to your liking using the chili pepper and Sichuan pepper available on the table. Both the pepper types can be used generously, almost as if to say, "Go ahead and pile it on!" The noodles are firm and quite good, with a solid base flavor. The beef tongue shumai didn’t have much of a tongue flavor, but it was well made as a large meat shumai. The other menu options, especially for dinner, look intriguing as well. Thank you for the meal!

On this day, there was a group of about 20 people, and we were seated at the counter only. Despite it being busy, thank you for providing attentive service at the counter. We started with our usual Black Label beer and enjoyed spicy menma (bamboo shoots) and a Chinese-style green onion pizza. The green onion pizza had a generous portion for the price, leaving us feeling full. The menma also paired well as a snack with the drinks. Although the menu has changed a bit since the opening, it adds to the excitement of visiting.

It's been a while since I last checked in! I had lunch today and discovered they have a weekly menu. I tried the meat soba and shrimp chili. First up was the meat soba—delicious soup with a refreshing touch from the grated momiji daikon. Next was the shrimp chili, featuring plump shrimp and a perfect hint of acidity that pairs well with rice. It was a delightful meal! @kalin_sukiyabashi @newtokyo0609 @brauhaus_new_tokyo_honten #beer #beerstagram #beerambassador #Karin #NewTokyo #ChineseCuisine #chinesefood #TokyoGourmet #ChineseGourmet #hot #spice #Homey #GinzaGourmet #YurakuchoGourmet #HibiyaGourmet #SukiyabashiGourmet #NewStore #NewStoreInfo #JapanesePub #restaurant #StationClose #GinzaLunch #YurakuchoLunch #HibiyaLunch #SukiyabashiLunch

I recently visited the New Tokyo dining building after a long time, and to my surprise, the 1st floor had turned into a Chinese restaurant. The lunch menu featured a set meal that included half a sour and spicy noodle soup and beef with bell peppers, priced at 950 yen, with only 15 servings available. It was served quickly, but I was informed that refills on rice were not allowed. Unfortunately, it was obvious that the beef with bell peppers had been pre-made. Is there really a point in having such an open kitchen where everything is visible? I even saw them putting a bag of rice directly into the microwave before transferring it to the rice warmer. Once again, thank you for the meal today!

The parent company was founded in 1937 as a beer hall. On March 1, 2024 (Friday), a Chinese restaurant opened on the first floor of the beer hall "New Tokyo Sukiyabashi," following renovations. Only cashless payments are accepted. The Beef Extreme Dandan Noodles (with soup) are priced at 1,200 yen and are made with 100% black Japanese wagyu beef. Toppings include nuts, red onion, smoked daikon, pickled greens, and pickled mustard greens. The spiciness can be adjusted with three types of chili: cayenne powder, coarsely ground Korean chili, and coarsely ground Chao Tian chili. You can choose from three levels of heat: "1. Regular," "2. Medium," and "3. Spicy." Pepper and vinegar are also provided, with a suggestion: "It tastes great if you change the flavor halfway through." The smoked daikon has a surprisingly strong presence and adds an interesting texture and flavor. I fondly remember the days before the renovation when it was still "New Tokyo Sukiyabashi." I find myself wanting to drink ŠNYT (Schneider) again, made by Kotaro Nonomura, one of only four Japanese certified Pilsner Urquell bartenders, who has already moved on. I wonder where he will showcase his skills next; I'm looking forward to it.

The beef tongue shumai has a rich flavor on its own, so I enjoyed it without any dipping sauces. The gyoza pairs well with chili oil, and the skin is quite chewy. Right now, there’s also a Bushmills campaign going on, but I still prefer the Black Label! I ended up having three drinks in quick succession.

After a night shift, I often crave something stimulating for lunch, so today I chose a spicy soup dan dan noodles with a selectable heat level of 2. It's packed with ingredients and the rich broth perfectly coats the noodles. I thought about wanting some rice, but after having two beers, I ended up feeling quite full. Thank you for the meal!

I recently visited a restaurant on the first floor for the first time. The dan dan noodles looked delicious, so I ordered the dry dan dan noodles. I chose the spiciness level as very spicy, and it was really tasty. I could adjust the amount of Sichuan pepper to my liking, and when I added enough to create a numbing sensation, it became even more delicious. At 1200 yen per bowl, it felt a bit pricey, but I’d like to go back at night next time.

Visited on Saturday at 11:45 AM. There were no customers before me, and two groups came in after I did, so it was quite empty. It's cashless only, and they confirmed that upon entry. I ordered the Beef Gokkyu Tan Tan Men (dry style) for 1,200 yen, and the food was served in about 5 minutes. I initially planned to order the black wagyu wonton set but changed my mind as I wasn’t in the mood for mapo tofu. The dish was packed with ingredients and much more filling than I expected! It comes with eight types of toppings, including chopped onions, cilantro, and nuts, which you mix together. The chewy medium-thick noodles were very satisfying. The set also included a gentle-tasting egg soup. I chose the lowest level of spiciness (1), but it was still quite hot! There was a pepper mill with sansho (Japanese pepper) and flower pepper available, but I didn’t dare to try it as it was already too spicy for me. I would have preferred some vinegar. They generously provided large glasses for water and refilled them frequently, which I appreciated. However, this dish might be too intense for those who are sensitive to spiciness.

Today, even though it's raining at lunchtime, I've been able to wear shoes again and my legs are gradually getting better, so I've decided to take a stroll towards Sukiyabashi for the first time in a while. I arrived at "Karin," a Chinese restaurant that recently opened on the first floor of "New Tokyo." Due to an incident, I was mostly immobile in March, but with the revival of "Saigon" and the opening of this place, it's clear that the city and its shops are constantly changing when you look away for even a moment. Once inside the restaurant, the staff informed me that cash payments are not accepted. Not long ago, I might have been flustered or outraged by this, but I've gotten used to it. Right now, my PayPay balance is fairly healthy thanks to some sales on a net auction, so it's not an issue. However, I'm left wondering what the plan is if there's a communication failure and payments can't be processed at all? Well, I suppose that's not something for me to worry about. I sat down at the counter and reviewed the menu. Although I was tempted by the "Dan Dan Noodles," the "Mapo Tofu" was equally appealing. Then, I noticed a menu item that neatly combined both dishes: the "Karin Half-Half Meal (1,480 yen)." I ordered that, opting for a medium spiciness level. After a bit, my "Karin Half-Half Meal" arrived. I started with the "Gokudan Dan Dan Noodles Half (with broth)," which was more aggressive in spiciness than in sesame flavor. It’s not overwhelmingly spicy, but it did make me cough a little when I tried the broth. On the other hand, the "Black Wagyu Beef Mapo Tofu Rice Half" was presented in a rather unusual way, with uncut tofu drizzled in Mapo sauce, resembling a curry rice at first glance. The flavor was also distinct and quite different from what you’d expect from an authentic dish, but it was delicious in its own right. By the way, it's a nice touch to put the remaining toppings from the Dan Dan Noodles on top of the rice. In a time where lesser-quality native-style Chinese restaurants are on the rise, it's truly a wonderful thing to have a legitimate establishment like this one opening up. (7 points out of 10)

The day after my night shift. I didn’t sleep much last night, so I wanted something exciting to eat, and headed to Karyn Sujiyabashi in Yurakucho for some dry tantanmen. They offer three levels of spiciness, and I ordered level 2. It arrived shortly after, beautifully plated. I didn’t want to mess it up, but it wouldn’t taste good unless I mixed it, so I mixed it up. The numbing sensation came from a pepper mill filled with both Sichuan and Sansho pepper, which I could sprinkle according to my preference. At first, I enjoyed it without adding any, and the rich sauce coated the noodles perfectly. I gradually increased the numbness as I savored it. Adding a bit of vinegar made it milder, which was reassuring. Then I thought of something that would definitely pair well, so I ordered a small rice to go with the leftover sauce. That was definitely the right choice! I enjoyed it until the last bite, and of course, I hydrated with Kiyomizudera’s black label. Thank you for the meal!

I recently visited a new authentic Chinese restaurant that opened on March 1st at the Yurakucho Guard under the New Tokyo Building. For lunch, I wanted to try both the dandan noodles and the mapo tofu, so I opted for the reasonable half-and-half set. I chose the medium spicy level for the dandan noodles, which was delicious but quite spicy, making me go "huff-huff." The mapo tofu was equally delicious and spicy, but overall, it was really tasty. The Karin half-and-half set is priced at 1480 yen.

In the second half of March, on a weekday, I walked around the Hibiya area looking for lunch. I decided to visit New Tokyo after a long time, heading towards the Sukiyabashi location. Huh? From a distance, I could tell the atmosphere of the glass-fronted store on the first floor had changed. It looked more like a Chinese restaurant. Oh, it’s Chinese. I arrived at the entrance. The name is still New Tokyo, but it seems like the first floor has been remodeled into a Chinese-style restaurant. I checked the menu on a stand outside and went in. "Welcome. Please take a seat at the counter." Once seated, I took a closer look at the menu on the table. It looked like the menu mainly featured Sichuan-style spicy dishes like Dan Dan noodles and Mapo tofu. "Excuse me, (pointing at the menu) I’ll have this one, please." "Sure, that’s the Dan Dan noodles with soup. How spicy would you like it? We have three levels: mild, medium, and hot." "I’ll go with medium, please." Four minutes later, the Dan Dan noodles were served on a tray. "Here’s your Dan Dan noodles. (Pointing to the condiments on the tray) This is Sichuan pepper and vinegar. Please add the Sichuan pepper little by little to your liking. The vinegar is optional, but we recommend trying it as is at first." The bright red soup looked extremely spicy. Chopped raw purple onions floated on the surface, which was a distinct feature. Ground beef was heaped in a half-sphere in the center of the bowl. Before mixing the beef into the soup, I took a sip of the red broth with a metal spoon (there were two spoons, one for soup and one with holes for picking up the meat and chopped ingredients). Wow, it's spicy. I had to be careful not to cough as I swallowed. It’s definitely spicy, but also delicious. Next, I slurped the noodles. "Slurp!" I tried to take a big bite, but oops! I swallowed it the wrong way, almost choking. I had been careful with the soup, but I let my guard down with the noodles. It’s delicious, but so spicy. Medium spice seems a bit too much for me. I mixed the ground beef in the center of the bowl with the soup. Then, using the solid spoon, I scooped up the broth again. Now, I noticed the garlic flavor was quite strong. Earlier, I had been focused on the heat from the chili peppers, but now I could taste the balance, with the crunchy texture of the onions adding to it. I think I’m getting used to the spiciness. The portion size was just right. I could have ordered a larger portion for an extra charge, but the regular size was enough. However, I wondered if rice might have been a good addition. A small rice portion is only 100 yen, so I debated whether I should order it now. I felt that rice might actually be better for soaking up the broth than noodles. But I decided against it— I didn’t want to feel too full for the rest of the afternoon’s work. I finished in 14 minutes. I didn’t finish the soup, but I used the holey spoon to carefully scoop up all the small pieces like the beef and onions that had sunk into the broth. It was delicious! Thank you for the meal!