A Cantonese restaurant in Nishi-Azabu. The chef specializes in Cantonese cuisine, with extensive experience at prestigious hotels such as Keio Plaza, Mandarin Oriental Tokyo, and The Peninsula Tokyo. The restaurant's name, "Komyo," is the same as a Cantonese restaurant at the Shangri-La Hotel in Hong Kong, but there is no relation between them. The head chef, Mr. Arishima, spent two and a half years searching for the perfect location and meticulously designed the dining area and counter. The restaurant exudes a sense of hospitality, reminiscent of high-end hotel restaurants in Hong Kong. The menu offers a refined selection of traditional Cantonese dishes, similar to those found at luxury hotels in Hong Kong. The service provided by Ms. Kikuchi was attentive and detailed, adding to the overall enjoyable dining experience. The dishes were beautifully presented, and the kitchen's open design allowed guests to witness the cooking process. The restaurant's unique features, such as the low service area and carefully crafted table settings, contribute to a comfortable and welcoming atmosphere. Overall, dining at Komyo was a delightful experience, and I look forward to revisiting Hong Kong later this month.

Chef Arijima, who served as the head chef at Mandarin Oriental's "Cantonese Cuisine Sense," is known for his skillful Cantonese cuisine with a modern Chinese twist incorporating elements of French and Japanese cuisine. The restaurant has been gaining popularity among gourmets. It is a theater-style restaurant where the show begins with the chef's greeting and even introduces the high-powered gas stove named "Dragon" in the kitchen. The counter seats offer a Chef's Table experience where you can witness the cooking process up close. Even during the relatively affordable lunchtime, luxurious ingredients are generously used, and the sommelier and staff provide impeccable service. The service was so perfect that it couldn't have been any better. With a luxurious atmosphere, premium ingredients, and exceptionally high-quality service, I couldn't help but think about coming back. Absolutely fantastic!

I visited the high-end Chinese restaurant Koukyu in Nishi-Azabu for lunch. While it is a luxurious Cantonese cuisine restaurant at night, you can enjoy a lunch course for under 10,000 yen. The location is near Nishi-Azabu intersection, heading towards Hiroo. The service staff even greeted us outside in the scorching heat, showing exceptional hospitality. The lunch course included various dishes such as appetizers, stir-fried prawns and squid, jellyfish trio, shark fin and tofu soup, grilled meats, steamed red snapper, red wine flavored beef and lotus leaf fried rice, chef's special dessert, and ice coffee for an additional charge. The veteran chef, Mr. Arishima, showcased his magnificent Cantonese cuisine in an open kitchen setting, where diners can watch him cook. The chef and staff were friendly and engaging, making the dining experience enjoyable even for a solo diner like myself. The dessert was served in a separate room, adding a nice touch to the overall experience. With excellent food, ambiance, and service, all at a reasonable price of 5,500 yen, I was truly impressed and became an instant fan. I look forward to visiting again. Thank you for the wonderful meal.

I had been curious for a while and finally had the opportunity to visit. As they say, it is a "theater-style kitchen," where you can watch the exciting cooking while waiting for your delicious dishes. From appetizers to stir-fries, soups, steamed fish, and char siu, everything was exquisite. I ordered a bottle of wine and enjoyed it slowly. The dessert I had in a separate room was also very delicious. I have been avoiding eating out at night recently, so I would like to visit again for their delicious lunch. The service from the staff was also excellent.

Delicate and multi-layered flavors, that's how I would describe it. Just like a delicious wine that unfolds in layers of complexity, the dishes in the special lunch course were exquisite. From the appetizers to the main course, the base sauces were so flavorful that it felt like a waste to leave any behind. I wished I had some baguette to soak up every last bit. The way the squid and duck were prepared, from the cutting to the cooking, it felt like the flavors were carefully calculated to spread out in your mouth. The red snapper and wagyu cheek that came later were perfectly balanced in their textures, with the sauce adding multiple layers of depth to the taste. It was my first time experiencing Chinese cuisine like this! The owner chef explained each dish in detail, from the cooking techniques to the ingredients, showing how much care was put into each dish. Watching the kitchen scenes from the dining area felt like watching a theater performance. I can't wait to come back for dinner next time.

High-end Chinese restaurant in Nishi-Azabu. Located just a few minutes' walk from Hiroo Station, near places like Ushimatsu. Chef Hiroaki Arishima honed his skills at top hotels in Tokyo such as Keio Plaza Hotel's "Nanen" and Tokyo ANA Hotel (now InterContinental Tokyo) "Karin", before becoming the top Japanese deputy head chef at The Peninsula Tokyo's "Kofutei Heyfunteiras" and earning a Michelin one-star at Mandarin Oriental Tokyo's "SENSE". After that, he went to France and opened a Cantonese restaurant "Tong Yen - Dongyuan", before finally opening "Nishi-Azabu Komiya" in 2021. The dining area features a spacious 8-seat counter and an open kitchen with a grand appearance. After the meal, guests are guided to a sub-dining area at the back to relax while looking at plants. Chef Arishima and the staff are lively and friendly, making a strong impression. The service is impeccable, with the chef and staff greeting guests enthusiastically and starting the meal promptly. The lunch is very affordable, with the cheapest option we ordered costing 5,500 yen including tax. Despite the price, the dishes are all exquisite and generously portioned. The service feels almost like a hobby. One dish that stood out was the char siu made with Matsuzaka pork, one of the best we've ever had. It's so good that you'd want to take it home. If I had to mention one personal preference, it would be that I might have preferred a more traditional fried rice instead of the sticky rice fried rice, without the addition of wagyu beef cheek meat. I'm curious about how amazing the chef's regular fried rice would be. After the meal, we enjoyed delicious mango pudding and freshly made matcha castella in the sub-dining area. The overall quality of Team Arishima is outstanding. Chef Arishima even saw us off to the first floor when we left. I had never heard of this place before, but it was a fantastic lunch. The fact that even with this quality, it's easy to get a reservation on a weekend at this level of gourmet in the area is impressive. I would love to visit for dinner sometime. Thank you for the wonderful meal. Bill: Approximately 15,000 yen for 2 people, including tax. Lunch course for 5,500 yen: - Crispy fried pie with daikon and Jinhua ham - Homemade original X.O. sauce stir-fried with carabineros and scallops - Three kinds of jellyfish (Matsukasa, Head, Cannonball) - Shark fin, daikon, carrot, enoki mushroom, and white shimeji mushroom in superior soup - Cantonese traditional roasted two kinds (Matsuzaka pork char siu, pork belly) and cold chicken with ginger sauce - Steamed Hong Kong-style fish sauce with golden eye snapper from the sea off the coast of Shimoda, Izu Peninsula - Sticky rice fried rice with red wine-flavored tender wagyu beef cheek meat, served in a lotus leaf steamer - Mango pudding - Steamed matcha castella - Shaoxing wine Chunrong 8 years glass - Coffee *Items not included in the course.

I made a reservation for a course starting at 12 o'clock, and even though I arrived a little early, there was a service staff waiting in front of the restaurant who smoothly guided me inside. The escort service was very impressive. The food exceeded all expectations in terms of deliciousness, and Chef Arishima's service towards customers, as well as the service from other kitchen and staff members, left a good impression. Each dish was not only delicious but also explained with high quality, offering value beyond the price paid. The most surprising part was the dessert at the end of the course, which was served in a separate room-like lounge. I definitely want to go back for dinner next time!

"Koka" is a high-end Chinese restaurant in Nishi-Azabu that specializes in Cantonese cuisine. Chef Arishima is a graduate of the Mandarin Hotel. I first learned about Chef Arishima from the popular TV show "Job Tune." Even during lunch, Chef Arishima, the head chef, personally prepares the dishes and explains them in detail, creating a sense of closeness that is wonderful. The restaurant has 8 counter seats and a private room for up to 6 people. The live theater-style kitchen is a charming feature, and the African-imported single-board counter, with a depth of 70cm, provides a spacious and comfortable seating area for each person. When the course begins, the kitchen staff all come towards me to greet me and give the signal for the course to start, which was truly impressive. I couldn't help but smile. I was genuinely happy, and at that moment, I decided that I would definitely come back to this restaurant. It was such a lovely time, and it was clear that they truly value each individual customer's experience. Now, here is the content of the course I had: - Deep-fried dim sum with daikon and Jinhua ham - Stir-fried prawns and squid with original X.O. sauce, served with colorful vegetables - Sirloin meat wrapped in watercress with spicy ginger sauce - Steamed crab meat and crab roe with egg white and shark fin soup, served with Chinese-style steamed egg custard - Cantonese traditional roasted meat duo (char siu and pork belly) with cold chicken in ginger sauce - Steamed Izu Peninsula Suruga Bay sea bream with Hong Kong fish sauce - Red wine-flavored tender wagyu cheek meat mochi rice fried rice in a steamer - Chef's special dessert: mango pudding with coconut cream - Tea sweets: black oolong tea and Koka's special baked castella cake All the dishes were outstanding. The course, priced in the 5000 yen range, offered an incredibly luxurious lineup, making it a great value for money. The highlights for me were the amuse-bouche pie and the stir-fried prawns and squid. During dessert, we were even moved to a separate room to relax with tea sweets. Regular customers sometimes read books in this room. The attention to detail, such as having Aesop and Nikolai Bergman in the restroom, is also fitting for a high-end establishment. The food and ambiance are top-notch, but above all, the service at this restaurant is exceptional. It's a place where you can take anyone without feeling embarrassed, and it's perfect for special occasions."

The restaurant was clean and the hospitality was excellent! The chef came to greet us twice, and the manager even escorted us with an umbrella to the door. Everyone was very friendly. The food was delicious, and I am very satisfied with the quality at this price.

It's all about impressively crafted and delicious dishes. The golden eye snapper and squid were cooked to perfection, tender and flavorful, and the three types of jellyfish offered a unique texture experience. The fried rice had a nice fluffy texture, paired perfectly with the succulent cheek meat cooked with generous amounts of wine. The live kitchen view from the table was truly entertaining, and the service was warm and excellent. I definitely want to visit again. Chef Arishima, who has experience working in top hotels and has even appeared on a TV show, is from Miyazaki Prefecture. The dessert served in a quiet room overlooking the garden was also top-notch. From special occasions to family gatherings, this place is highly recommended for those looking for delicious food.

I used to visit this store often before it moved, but after it became a new store, it became a little more high-end and lunch was no longer available, so I didn't have the opportunity to go. However, when I was searching around, I found out that they now offer lunch, so I decided to make a reservation. I don't mind sitting at the counter where you can see the kitchen. It's a bit like a theater now, which is a little embarrassing. The dishes cooked by Chef Arishima, who has been active on TV recently, are all excellent. The dish that left the biggest impression on me that day was the fried rice at the end of the course. Despite using glutinous rice, it had a refreshing taste. The chef explained the secret behind it. The dessert at the end of the course was fitting and the service was attentive. I would love to try the evening course as well. It was delicious!

I visited this restaurant for lunch on the weekend and tried the 8,800 yen lunch course. It is a theater-style restaurant where you can enjoy your meal while watching the dishes being prepared in the open kitchen right in front of the counter. Each dish, from appetizers to desserts, is carefully and delicately made, showcasing the attention to detail. The overall balance of the course is excellent and well thought out. The standout for me was the roasted pork, which had the perfect sweetness and was tender and juicy. It was the best roasted pork I've had in any Cantonese restaurant, including those in Hong Kong. The dessert, made by a pastry chef handpicked by Chef Arashima, was of such high quality that it didn't feel like a typical Cantonese restaurant dessert. The hospitality of the chef and staff was also wonderful, making the dining experience even more enjoyable. Considering the quality of the course and service at this price, it's a steal. I would definitely like to visit again. Personal overall rating: 5 - Will revisit.

I enjoyed watching the beautiful movements of the chef in the open kitchen while dining at the counter. The Cantonese-style dishes were lightly seasoned and delicious. I especially loved the dishes made with homemade char siu and wanted to have seconds. I think you can see the cherry blossoms in the nearby park, so I would love to visit again during the cherry blossom viewing season! Thank you for the wonderful meal.

Congratulations on your 1st anniversary on October 4, 2022! I visited for lunch this time as I heard you started serving lunch from November. Every dish was incredibly delicious and impressive. The chrysanthemum tea was easy to drink with a hint of sweetness, both hot and iced versions were excellent. Led by Chef Arishima, the teamwork of the team at Nishi-Azabu Koumiya was marvelous. I had a very satisfying and elegant lunch experience! Thank you all very much. Looking forward to the next visit!

Chef Arishima's restaurant, with a splendid career, opened less than a year ago. The interior is very beautiful. The operation is excellent, and Chef Arishima personally explains each dish in detail, providing a unique and luxurious dining experience. The ingredients are carefully selected, and all dishes showcase high-quality ingredients. The dried abalone was particularly delicious - the best abalone I have ever tasted! The homemade XO sauce, with the chef's touch from his time at the Peninsula Hotel, was exceptional. The shark fin was made with rare and thick ingredients, providing a satisfying bite. Above all, I fell in love with Chef Arishima's smile and personality, and I can't wait to visit again. Thank you for the birthday celebration! ♡

First visit to the restaurant "Komyo" in Nishi-Azabu, and the moment I entered, the atmosphere was sophisticated! Starting with a greeting from Chef Arishima, who has an impressive resume, the theatrical Chinese cuisine began as we watched the kitchen in front of us. The Chinese-style sashimi of Ise Ebi that came out first was the most shockingly delicious Ise Ebi I have ever tasted. The perfectly cooked Ise Ebi with citrus, sansho pepper, coriander, nuts, and various essences made me feel happy as soon as I put it in my mouth. The stir-fry dish cooked on high heat called "Dragon", a comparison of three types of jellyfish, and the instantly steamed Nezumihata imported chilled from Indonesia were all impressive. Especially the first dish of Ise Ebi and these three dishes exceeded my imagination and expectations with their deliciousness. Chef Arishima and everyone else's careful explanations and customer service made me feel like I was receiving special hospitality. Thank you very much!

In January 2022, the popular Chinese restaurant "Shangwu" reopened as a high-class Chinese restaurant. The stylish space has an oriental atmosphere with impressive single-board tables. The chef's recommended special course includes dishes like candied pecans, marinated yellowtail with caviar, and abalone comparison. The quality of the dishes varies, with some highlights like the homemade roasted meat trio and the steamed Napoleon fish. The service is commendable, and the overall experience is enjoyable, although the high price may raise expectations for even better quality.

The first time visiting this restaurant, I chose the 1-course option. The head chef, Mr. Arishima, and the sommelier put on a fantastic Chinese culinary show. The course had plenty of food, and the Cantonese cuisine and dishes were excellent. The wine pairing was also fantastic. The hospitality of the staff was top-notch, and they even escorted us out to the lounge for a relaxing dessert before bidding us farewell. It was truly an honor to receive such exceptional service from everyone.

I used this restaurant for the first time at the company's New Year's party. It was a theater-style, Cantonese cuisine restaurant. First of all, I want to say it was the best. The atmosphere of the restaurant with indirect lighting, climbing a spiral staircase a bit, and entering. I was guided to a splendid counter seat made of a single board, and when I sat on a comfortable chair, the chefs from the kitchen appeared. The chefs gathered and greeted us from the open kitchen, and I felt like "Ah, a live performance is about to begin," and my expectations rose. The menu was only the chef's special menu. When making a reservation, they asked about any food I didn't like, so I could enjoy the meal with peace of mind with my friends. The head chef himself served the dishes. He explained the dishes, ingredients, cooking methods, and answered my questions in an easy-to-understand manner, even for a layman like me, so I could appreciate it. Each dish was carefully and beautifully presented, with steam and aroma rising, and it was very delicious to see, smell, and of course taste. I had champagne, beer, Shaoxing wine, and wine for drinks. I enjoyed it while the sommelier recommended drinks that matched the dishes. The atmosphere of the restaurant, the service of the staff, and their consideration were excellent. I will definitely go there again! Thank you very much.

The meal was extremely delicious. It started with an amuse-bouche, which included deep-fried abalone, daikon, stuffed intestines, Jinhua ham, and was very luxurious. Next was the exquisite dried abalone by Ken Iwata from Ni Ryutendo Feiyan, followed by steamed Shanghai crab and plenty of miso. Then came the homemade grilled duck and cannonball jelly, as well as steamed Shanghai crab with black vinegar. It was incredibly delicious. The Ezo scallop from Seven Star Kozaki was served with three types of seasonal vegetables stir-fried with dragon fire and basil sauce. The Wagyu sirloin wrapped in lotus leaves was grilled with salt and served with blue yuzu salt. The Kagoshima beef tendon was served with two types of sauce and steamed rice. The special dessert was delicious, and the Chinese tea and coffee were enjoyed. The dessert wine was also very tasty. It was a truly delicious dinner experience.

Truly the pinnacle of Cantonese cuisine has been revamped and reopened 🎉 The sight of the 7-meter long single plank counter and the view of the kitchen from there is simply breathtaking. Unlike the small, intimate counters commonly found in Chinese restaurants, this counter, along with one private room, is manned by a team of 6 chefs working on the dishes, making it a luxurious experience in itself. It's a culmination of counter-style Chinese cuisine. The dishes prepared in the live kitchen feel like watching a movie, and are simply outstanding. Michelin stars? Definitely, and it's likely to become a reservation nightmare soon. But before that happens, I better go check it out soon.