Hidden gem Chinese restaurant Aoyama Hashizume is a great place for a business meeting. The concept is traditional Chinese cuisine using dashi broth from a 70-year-old noodle making company. The interior, a renovated old house from Niigata, has a nostalgic Taisho era vibe. The service by the hostess is also very pleasant. The highlight is the two types of noodles by noodle artist Hashizume, which were delicious. We even received flat noodles as a souvenir. However, the overall cost can be quite high with drinks and service charges included. The chef's special course includes a variety of appetizers, such as fried dumplings with shrimp and summer vegetables, steamed oysters from Iwate with avocado and fermented tofu sauce, and more. The main course features two types of noodles: one with sweetfish and fermented black beans, and the other with chilled tofu and Sichuan pepper. The meal ends with a seasonal sorbet. Aoyama Hashizume is a hidden gem in Minami Aoyama, near Omotesando, offering a unique blend of Chinese, creative, and Japanese cuisine. Perfect for a special occasion. #AoyamaHashizume #MinamiAoyama #Omotesando #ChineseCuisine #CreativeCuisine #JapaneseCuisine #NoodleCompany #ChineseNoodles #ReservationOnly #HiddenGemRestaurant #SingleHouseRestaurant #MinatoWardGourmet #AoyamaGourmet #OmotesandoGourmet #FoodPorn #Delicious #Instafood #Yummy #Gourmet #Delicious

Located on the second floor of a bar within walking distance from Omotesando, this Chinese restaurant offers delicate flavors with a touch of Japanese influence. The dishes are seasoned in a way that won't tire out your stomach. #OmotesandoGourmet #OmotesandoDinner #AoyamaDinner #ChineseDinner #FineChinese #CreativeChinese

Hiroo Hashizume is a Chinese restaurant run by the owner. The madam who served us was very kind and her gentle smile and calm service created a wonderful atmosphere. The interior of the restaurant has a retro vibe with the warmth of wood and animal figurines collected by the owner. Each table setting had a mini owl, symbolizing good luck for each guest. The food was delicious, and the appetizer platter was explained by the head chef and enjoyed thoroughly. The handmade noodles by Hashizume change with the seasons, and we even received some as a souvenir. Thank you for the wonderful meal!

I was impressed by the hospitality and sense of the madam! I had the seasonal course recommended by the chef. It was my first time eating fukahire steak, and I was surprised by the richness of the red wine sauce and the tenderness of the cheek meat. A must-try dish! The wine and alcohol were served considering the pace and amount, which was wonderful service. The owl was left on my table from start to finish, with a lovely message wishing for good luck. Thank you very much for your hospitality. I will definitely visit again.

This dinner, which could be called the last meal of 2021, is a beloved gem. I will spare you the details as no explanation is needed. Among all the upscale Chinese restaurants I have tried, this is probably the best one so far. It taught me the importance of exploring based on various sources of information rather than just relying on Tabelog reviews. Definitely worth a visit. PS: I may not have posted about it, but I have actually been here multiple times. LOL

The food and atmosphere are impeccable. It's suitable for both business entertaining and private occasions. It has a hidden gem vibe with a great ambiance. As a noodle shop, the noodles are a must-try, and the appetizers are also enjoyable, especially the simmered bee larvae in Shaoxing wine. The dish of Kauai prawns and beef tonight is particularly outstanding. The service from the Hashizume sisters is lovely. The Shaoxing wine is delicious, but tonight we enjoyed two bottles of Mâcon-Villages and one Bordeaux. Three people, three bottles. It's too much fun. It's a shame that the Harajuku location closed, but the shops in Aoyama and Hiroo are fantastic!

Two types of proper Chinese-style ramen for the finishing touch. The noodles are amazingly delicious. Hashizume @ Omotesando #Hashizume #Aoyama Hashizume #Chinese kaiseki #Omotesando #Omotesando gourmet #ramen #ramen lover #noodles #noodle lover #noodlestagram #ramenstagram #foodie #food diary #eating out #eating well #memos #thank you for the meal #foodie #food record #food diary #hurray for foodies #eating out diary

It was extremely delicious. The beautiful Japanese tableware added a playful touch, and the flavors of the dishes were well-balanced, although some were on the stronger side. The shark fin was particularly impressive in its deliciousness. The service was heartfelt and attentive, and the dining atmosphere was pleasant.

On this day as well, I went with my mom. We are really close, to the point where people wonder how close we are. (We always talk about how the state of emergency seems pointless, especially when we go to a restaurant every time, it's kind of pitiful.) Since the state of emergency has been extended, we continued to have lunch and this time we also made a reservation for the evening course. We chose a 10,000 yen course. The Chinese-style octet included squid seasoned with sansho pepper, and the udo was impressive. It was a more conservative Chinese octet compared to the previous times. The scallion and abalone grilled dumplings were particularly memorable. Last time when I was leaving, Madame asked me what my favorite food was. I said, "There are many to choose from, but I love dumplings." Even though I love dumplings, I've only found my ideal ones at maybe two restaurants. My quest for the perfect dumplings seemed endless and difficult. Despite how delicious they were, I was more touched by the sentiment behind them and my heart felt warm. The clam sour and spicy stew was a perfect match for the white rice. It's a dish that might make alcohol lovers ecstatic. The fact that the consistency of the sauce remained the same until the end shows Chef Yamada's skill. The tofu with edamame was very gentle and had a nice aroma of edamame. The spicy stir-fried Japanese beef with peppers had a spice chip-like element that was addictive, but knowing Chef Yamada's beautiful use of Japanese beef from the last time, I'm waiting for a cooking method that allows me to enjoy the beef's umami even more in the next visit. However, the spice chip-like element was so delicious that I wanted to buy it. The seasonal vegetable stir-fry was delicious. I love simple dishes like this where you can taste the vegetables directly. Although everyone's taste in food is different, I prefer simple is best. The burdock pasta with peperoncino was unexpected in a Chinese restaurant, but since I love peperoncino and Chef Yamada is a magician with noodles, and he never fails with noodles, I was excited while waiting. The burdock flavor was noticeable, and the taste of mountain vegetables was good. It was very delicious, but I think it would become a true Chinese noodle dish if you pour chili oil over it. I regret not getting a large portion. The warm ginger noodle with fresh seaweed was gentle and made my body warm. Chef Yamada has a high level of feminine color coordination, right? It's cute and looks great. The seasonal yuzu sorbet brought the meal to a close. This time, I felt like it was a more conservative Chinese meal, but sometimes that's good too. I haven't had shark fin soup recently, so maybe I should go have some. I wish they would sell those dumplings. Regardless of whether I can cook them properly or not. Thank you for the meal.

Since I was moved last month, I have been wondering when to go and finally chose this day. I have been to Chinese restaurants too much since last month, so I made a reservation for a 10,000 yen course instead of the shark fin course. The Chinese-style eight-piece daikon cake and Shanghai crab spring rolls, oysters and Yamagata beef oysters, shrimp and Hong Kong olive steamed dish, beef tongue and white fish maw, mapo tofu, seasonal vegetable stir-fry, one noodle grilled udon (thick udon), two noodle plum and seaweed soba (white noodles), seasonal sorbet. The Chinese-style eight-piece is dazzling from the appearance. I personally believe that appearance is closely related not only to humans but also to food, and if you are not captivated by the appearance, it will end with just "oh." In other words, the brilliance of the first eight pieces is perfect as a prelude to the course that is about to begin. The vegetables in the lower left are grown by only one farmer in Shizuoka, and have a texture like snap peas or green beans, with a taste to match. I want to buy these vegetables. The surprise of the "drooling chicken" cooking method is that it is kept at exactly 63 degrees, much more delicate and time-consuming than when I learned it as a student. Next, the spring rolls are a nostalgic combination of daikon cake (which I first tried and loved in Malaysia. Laughs), Shanghai crab, and shiitake mushrooms inside, and even without any sauce, the texture and aroma of the shiitake mushrooms and Shanghai crab, and the chewiness of the daikon cake, all combine perfectly with the crispy fried spring roll skin, making it delicious even without any sauce. Spring rolls may look simple, but they are actually quite delicate, and if you take them out when they are completely fox-colored, they will turn brown more than you expected. That's why I think a sense of taste and skill are necessary. Chef Yamada's spring rolls are truly amazing. They were the most delicious spring rolls I have eaten in the past year. The oysters and Yamagata beef were more to my liking than the beef that won the Olympics earlier this month. Laughs Delicious is delicious, but whether it's to your liking or not is up to each individual, but for oysters and beef, this level of fattiness and sweetness seems to be the best. The oysters were firm and juicy. The next shrimp, while the shrimp itself was delicious, the tofu underneath, completely drained of water and turned into noodles, mixed with the broth, was truly amazing. It must have taken an incredible amount of time and effort to drain the water from the tofu and finish it like this. Tears And then the mapo tofu. Personally, I prefer tofu only in mapo tofu rather than adding white fish maw, but it's good once in a while. Mapo tofu is also quite deep. When you layer various seasonings as hidden flavors, the taste ultimately becomes blurred and somewhat indistinguishable. This seems to be especially common in curry and Chinese dishes. So, you can clearly see that the seasoning is adjusted to just the right balance at the perfect timing. The stir-fried seasonal vegetables were shriveled spinach. Finally, eating a light green vegetable eliminates the guilt of calories. Laughs The grilled udon noodles had a unique flavor that seemed like something you would have at home but definitely not. Laughs I wanted to ask how it was made, but I forgot to ask. Laughs The plum and seaweed soba was like eating a tea-pickled dish, easy to eat with a crispy texture. The dashi broth with the sourness of the plum was delicious. For those who truly love eating, I highly recommend trying the dishes created by Chef Yamada. I will be going back next month. Laughs

I recently saw this restaurant on TV and decided to visit with a group of friends. The atmosphere of the restaurant reminded me of a Peranakan mansion in Penang, with a nostalgic feel of ancient Chinese nobility. The chef's delicate and beautiful sensibility was reflected in the stunning dishes we had. We enjoyed a course menu for 15,000 yen per person, which included dishes such as Chinese-style sweet sea bream soup, steamed shark fin with Shanghai crab sauce, three-year-old oysters with sticky rice and rice vinegar, braised pork with vinegar and soy sauce, stir-fried seasonal vegetables, soupless tantan noodles, thickened noodles with Chinese cabbage, and seasonal sorbet. Each dish showcased the chef's personality and the meal was unforgettable. We were also deeply moved by the staff who saw us off until we were completely out of sight. This restaurant has now become one of my go-to places for dining out, and I will definitely be returning in the future.

Tsutsumi Seimen, a comprehensive manufacturer and wholesaler of noodles, operates a Chinese restaurant with locations in Hiroo, Omotesando, and Harajuku. It is likely that most luxury hotels in Tokyo use Tsutsumi Seimen noodles. I have visited the Hiroo location and have been wanting to try the Omotesando one. The restaurant in Omotesando is located in a lovely house. I have been to the bar "Radio" on the first floor (different management) and noticed that Shizume is on the second floor! I tried the ¥15,000 course, which included Chinese-style assorted appetizers, simmered natural clams and dried sea cucumber, stir-fried spring bamboo shoots and fava beans, black hair wagyu tongue and pork belly stir-fry, pea shoot and karasumi stir-fry, and of course, Tsutsumi's noodles for the finale! Rigatoni with fermented chili peppers and zucchini, and shark fin and moroheiya noodles were also served. The dessert was kiwi sorbet. The clams and spring bamboo shoots were particularly delicious and made me feel the arrival of spring. In terms of content, the ¥10,000 course would have been sufficient. The Japanese tableware was also lovely. The hostess was very kind and attentive. I received fresh udon as a souvenir, which my husband devoured in the middle of the night (while I was out). He said it was delicious. Money spent: ¥19,000 Rating: 4 points 5 points: Definitely want to revisit! 4 points: Would revisit if the opportunity arises. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

I am a woman, but the first time I was taken to this restaurant was by my boss. The careful work on each dish (cute, beautiful, and delicious) made me think that I want to come back with friends someday. When I brought a friend, their reaction was beyond my expectations. They kept saying, "Delicious! Beautiful! Great aroma!!" We had a wonderful time with smiles all around. Thank you for the meal.

As always, Hachisun is amazing in one word. I forgot to take a picture of the two types of noodles for the final course, but they were amazing.

The restaurant is delicious and the staff is wonderful, making it a great place for special occasions.

Miraito President Mr. Nakayama with Ms. Saito and Ms. Ayumi Hashizume.

The course is full of volume and delicious.