Rating: 3.7 [Good for friends' lunch, couples' lunch, family lunch] Located 6 minutes from Ueno Station, 5 minutes from Yushima Station, and 3 minutes from Okachimachi Station. I visited the Cantonese cuisine restaurant "Gyuhong Meishoku Ueno branch". There are also two affiliated restaurants in Jinbocho. About 80% of the customers are locals. This is my first time writing on Tabelog, but actually my second visit. The first time I came, it was quite crowded, so this second time I made a reservation on Tabelog before visiting. Most of the staff are locals, but almost everyone is okay with Japanese. They have a wide range of Cantonese cuisine menu, but on this day, we ordered the following for 3 people: - Shrimp Cheung Fun - Stir-fried vegetables - Daikon Mochi - Claypot rice (with bone-in meat) Throughout my first and second visits, the recommended dish is the "Shrimp Cheung Fun". I wasn't a big fan of Cheung Fun (a dish made with rice flour skin wrapped around ingredients) originally, but after trying it at this restaurant, my perception changed. The "Daikon Mochi" that we ordered on this day was also delicious. The claypot rice had a unique flavor that might be divisive, but the wide and crispy fried noodles we ordered as a finish were delicious. It's nice that you can have all-you-can-drink tea from a pot for just 100 yen per person. Chinese food in a chic hotel-like setting is delicious, but dim sum in a local setting is also delicious. For those who don't mind a local atmosphere, or even welcome it, I recommend giving it a try. Thank you for the meal!

I went to the newly opened location in Ueno to try it out. The lunchtime atmosphere was lively and bustling. The service was decent. The Ueno branch only had the shrimp wonton noodles with yellow duck egg, which I don't like, so I asked for the noodles to be changed to flat noodles instead. However, the noodles were too hard, possibly undercooked, and had more chewiness than the B-grade cha chaan teng noodles I had in Hong Kong. The flavor was a bit bland, and there were no condiments on the table, so I had to ask for some spicy sauce. I also tried the steamed maple bean curd, which had a nice hint of star anise and was flavorful, despite being less sweet. I was a bit surprised when they reheated the egg tart before serving it with a "ding" sound, as I prefer it to be served warm from the beginning like the pineapple bun. I wondered if everyone finds this delicious and if I would revisit. There were few Japanese customers, with more Chinese and Westerners present. The chefs didn't seem to be Chinese, so I left the restaurant with some lingering doubts.

Cucumber with garlic dressing 580 yen, Shrimp Cheong Fun 1280 yen, Beef Ho Fan stir-fry 790 yen. I visited last time in May. It was my first time having lunch alone, and it seemed like the menu was the same as before. But I really like this lineup, so it's okay. It was a bit much, but I finished it and was extremely satisfied. I just love coming to this place!

I went with a friend from Guangdong. The menu had a wide variety and was quite authentic to the local cuisine. The tea was especially good value and had a strong flavor. The best dishes were the poached chicken and radish cake, which my friend also agreed were delicious. The intestines with rice were also tasty, although the flavor of the intestines was slightly different from the local taste. I also recommend trying the durian pie for durian lovers. Unfortunately, the egg tart was sold out when we tried to order it. I regret not ordering it earlier.

This is a very authentic Hong Kong cuisine. It was the first time I saw a restaurant serving fried shrimp in Japan. I was impressed by how it tasted just like when I had it in Hong Kong. The egg tart and milk tea were also very delicious. It's a wonderful restaurant that I would like to visit often, but it's a bit expensive, which is a shame.

I had no plans to go at all, but while walking in Ueno, I saw the name of the same store. Being someone who had been stationed in China, I understood. "粤" means Guangdong, and "港" means Hong Kong. Before I knew it, I was drawn to the entrance of the same store. There were many customers inside, mostly speaking Chinese. I decided to enter the store and was immediately greeted in Chinese. The menu was just like the one I saw in Hong Kong. I wanted to order a lot, but I restrained myself and ordered steamed shrimp dumplings, shrimp spring rolls, snap peas and squid stir-fry, and Hong Kong style fried noodles. The dishes came out quite quickly and were all delicious! The handmade shrimp dumplings and shrimp spring rolls had a high shrimp ratio and were tasty. The snap peas and squid stir-fry was also delicious. The snap peas had a crunchy texture, which was great. And the Hong Kong style fried noodles were just as I imagined, with an irresistible taste. It was a sinful flavor. Too junky to stop. There are other tempting dishes on the menu, but I'll stop here. I looked it up online after returning home. The story of the founding of this restaurant was interesting. That's how the world is, right? Hungry and simple. I want to always be involved with people who think like this. And I wonder what happened to Hong Kong. I love that cosmopolitan world, but I hope it hasn't changed too much. I'll go back again.

Yuen Long Mei Shi Ueno Store: 4-4-5 Ueno, Taito-ku, Dreamers Mitomi Building 2F. Prices range from 3000 yen per person including dishes like intestines, roast duck, and milk tea. This authentic Hong Kong restaurant in Ueno offers a taste and atmosphere close to the real thing, with mostly Chinese customers. Recommended dishes include intestines (with fried dough inside) for its unique texture, claypot rice with sweet sauce and Chinese sausage, and pineapple bun with plenty of butter inside fluffy bread. Reservations are especially necessary for dinner. Enjoy your meal!

I went for the first time with a friend! It was delicious and made me feel like I was overseas! Everything was delicious to me personally. Please try ordering a variety of items! The only thing I'm concerned about is the drinks...

Everything was delicious. Is this the best Cantonese restaurant in the world? I was impressed by the soft texture of the rice rolls. The daikon cake might be my favorite I've ever had, with a strong daikon flavor. We ordered other dishes as well but I was too busy eating to take photos. It's recommended to go with a group of four or more with a hearty appetite. We didn't even make it to dessert. I'll have to revisit to conquer the menu.

It's the real deal in terms of taste and the cost performance is also good. From claypot rice to congee, cheung fun, and yuba rolls, you can perfectly replicate the authentic experience by avoiding dishes like xiaolongbao that are not originally from Hong Kong. Among authentic Chinese restaurants, this one has a clean environment. The roasted meats have slightly larger portions, and it would be great if there were platter options available.

I visited the Ueno branch for the first time. As soon as I got off the elevator on the second floor, I entered the store. It was quite crowded, with some people unable to get in, and I was told that they were fully booked for today. I sat down, ordered a drink, and first ordered the Satsuma fried dumplings curry-flavored fish ball as an appetizer. After a while, it arrived. The fish balls with curry sauce were a good appetizer. The smashed cucumber was light, while the pork and shrimp shumai had a rich flavor. The jade dumplings were light with shrimp, and the intestine stuffed with dried pork belly and clay pot rice had a firm texture, but surprisingly light and easy to eat. Overall, the impression was that there were many Chinese people, so you can feel like you are on a trip.

I wanted to eat clay pot rice, so I decided to challenge it during Golden Week. I thought since it's a popular restaurant, if I arrived around 11:30 when it opens, I might be able to get in without a reservation. Although reservations are prioritized, there were spots available for walk-ins, and we were the last ones to get in. The clay pot rice takes about 25 minutes, so we also ordered white cut chicken, daikon cake, and stir-fried water spinach. Everything was delicious. The white cut chicken had an amazing ginger-based sauce. The daikon cake paired well with the spicy miso. The stir-fried water spinach had the perfect amount of saltiness. And the clay pot rice was exceptional, with the crispy rice at the bottom being the best part. I definitely want to go back again.

Last time when I scouted alone, I discovered Steamed Fresh Fish on the menu! The richness of the peanut oil and the unique sweetness of Chinese soy sauce create a chemical reaction with the flavors of scallions and cilantro, maximizing the flavor of the fish... It's irresistible when you flake the meat, put it on top of rice with the broth, and eat it. It might be my favorite Chinese dish. This time, I visited with 4 people and thoroughly enjoyed it. They also have a great selection of Cantonese-style grilled dishes. I chose the duck, which was delicious with crispy skin and tender fat underneath. I found White Boiled Shrimp on the menu. It's a steamed shrimp dish often eaten as an appetizer in Hong Kong. I was excited and ordered it, but it was bigger than I expected and the freshness was not great. Here it is! Steamed Fresh Fish! It's delicious! I used my authority to claim the head and enjoyed picking at it endlessly... Completely dismantled with the enthusiasm of an archaeologist excavating fossils! Additionally, we had chicken feet, spare ribs, stir-fried kai-lan, BBQ pork buns, and abalone clay pot rice... We conquered one Cantonese classic after another. They were all delicious, and I could feel the strength that hasn't been modified for Japanese taste. We had Ma Lai Gao as a dessert substitute. Thank you for the feast. The satisfaction level is high. I will definitely go back again.

There is a lot of buzz surrounding Maji Chuka, a Chinese restaurant with a mix of good and bad dishes. Some places are so busy that it's hard to even place an order. And once a restaurant becomes popular, the quality of the food and atmosphere can sometimes decline. Despite this, it seems that this particular restaurant chain is expanding its locations. Their stir-fried Chinese broccoli is delicious! It used to be a vegetable that you could only find in Hong Kong or Southeast Asia, but thanks to the influence of Maji Chuka, it's becoming more common. The aroma of the dishes is great, and just having this with rice can be quite satisfying. The steamed tripe and rice noodle rolls are fresh and really lift your spirits. The menu offers a variety of grilled dishes, soups, congee with deep-fried dough sticks, steamed whole fish, and steamed prawns with heads on. It's just like the selection you would find at a dim sum restaurant in Hong Kong, so it's best to visit with a group of 5 or 6 people. The clay pot rice with dried pork belly and sausage, topped with barbecued pork, is a must-try for a satisfying finish! Of course, we couldn't finish it all, so we had it wrapped up to take home. My son devoured it in no time. Next time, we'll conquer it as a family. However, the prices are a bit on the higher side overall.

I lived in Hong Kong for about 6 years and graduated from a Japanese school there, so I have a special attachment to Hong Kong local food. After returning to Japan, I often ended up disappointed when visiting Chinese restaurants with the tagline "Hong Kong cuisine" or "authentic dim sum" in town. I had resigned myself to the fact that this type of cuisine could only be enjoyed at certain restaurants in Chinatown. However, in the past 2-3 years, I started hearing the term "authentic Chinese cuisine" more often, leading to an increase in local-style tea restaurants in various locations in Tokyo, which made me very happy. To determine whether these tea restaurants are authentic or not, I personally believe that the taste of shrimp wonton noodles is a crucial factor. First, the soup - it should be clear yet deep in flavor, made from vegetables, seafood, Chinese spices, chicken, and dried flounder, which is essential for the unique taste. The bounciness of the shrimp wontons and the crunchiness when you bite into them are also important. It's also a bonus if the garnished herbs on top are yellow chives. However, the most crucial element is the noodles - they must be the unique chewy type, not ordinary Chinese noodles. In the past, I have been disappointed when a seemingly good bowl of soup turned out to have the wrong type of noodles, leading to a sudden letdown. When I asked why they don't use the correct noodles, the answer was always "because Japanese people don't like it," which reminded me of a similar phenomenon with Indian cuisine. Despite understanding the necessity for businesses to adapt, it can be a complex feeling for those seeking the authentic taste of the local cuisine. Nevertheless, in recent years, various places have started offering the chewy noodles in shrimp wonton noodles, similar to how Basmati rice, Biryani, Meels, and Dal Bhat have become more widespread. Yesterday, I enjoyed dim sum with friends who shared my Hong Kong days, bringing back fond memories. Hong Kong has changed significantly due to increasing mainland influence, but tasting familiar flavors brings back memories of that time. It's been about 5 years since my last visit. I feel like going back now. Maybe I'll stay at Chungking Mansions and just travel between curry shops and tea restaurants.

I had some business in Ueno, but had some time to spare, so I decided to have lunch. I wanted to have dim sum, so I went to a restaurant for the second time. Since I was dining alone, I kept it simple with century egg and lean pork congee, stir-fried lettuce with fermented tofu, and Pu-erh tea. The price was not cheap, but the portion size was sufficient. Most of the customers around me were Chinese, so I was a bit worried about COVID, but I had already placed my order, so I only wore a mask when not eating. The congee was creamy and exactly like Cantonese congee. The stir-fry was a bit too salty. I was full by the end of the meal.

"January 28, 2023. I made a reservation in advance and arrived at the Ueno store on Saturday at 6:30 pm. It is the newly opened third branch and quite popular. The appearance and taste of the 'Cantonese BBQ Pork (Char Siu)' were excellent. I was told by the staff that it was made from pork belly, so it was quite fatty. The 'Steamed Bone-in Chicken (White Cut Chicken)' in regular size (one-quarter of a chicken) had authentic sauce and cooking style, but the skin had a lot of oil underneath. The 'Beef Rice Noodle Roll (Beef Cheung Fun)' had a chewy skin and the taste was just right. The 'Steamed Shrimp Dumplings (Har Gow)' were a classic and my favorite dim sum, delicious at an average level. The 'Pan-fried Radish Cake (Lo Bak Go)' and 'Clay Pot Rice Porridge with Three Treasures (Ting Zai Congee)' with meat, seafood, and fried dough sticks were cooked slowly in a clay pot, resulting in a creamy texture. The 'Clay Pot Rice with Sausage and Preserved Pork Belly (Lap Mei Fan)' had a bit of crispy rice, making it tasty. The 'Radish Cake Stir-fried with XO Sauce (X.O. Sauce Radish Cake)' was also delicious. There is a Chinese skewer restaurant in the same building as this one in Ameyoko, about a 4-minute walk from Ueno Station. The menu is almost the same as the main and second branches. There are many Hong Kong and Cantonese people dining here, so it's a good sign of delicious food. Thank you for the meal."

In recent years, there has been an increase in restaurants offering authentic Hong Kong cuisine, but one of the most reliable options is the Yut Ho Mei Sik (Yue Hong Mei Shi) Group. The main and second branch are located in Kanda, and a new branch has recently opened in Ueno-Okachimachi. They offer a variety of dishes including dim sum, grilled dishes, stir-fried dishes, and noodles. I visited at 1pm and the restaurant was so busy that reservations were required, with most customers appearing to be Hong Kong locals. The atmosphere was nostalgic and the food was undeniably delicious. The stir-fried vegetables were priced at an unexpected ¥1800, but the overall quality was worth it. However, the rice noodle rolls were too thick and the fried hor fun noodles did not need onions. Despite some minor criticisms, the overall experience of enjoying this taste and atmosphere in Japan is impressive. Afterward, I walked around Ameyoko, where many Chinese-owned Chinese food stalls and izakayas have popped up. While it's exciting to have more food options, there is also a sense of fear that Japanese land is being increasingly encroached upon. It may already be too late, but it may be necessary to impose restrictions on foreign land transactions.

Cantonese and Hong Kong cuisine @ Ueno, consisting of salted fish meatball clay pot rice + white-cut chicken + stir-fried kai-lan with Chinese sausage + xiaolongbao + dumplings. This is a newly opened Cantonese and Hong Kong cuisine restaurant in Ueno's Hirokoji Street, a branch of the two restaurants in Jinbocho. The interior has wooden tables and unique ceiling lights designed like steamer baskets. The menu is extensive, offering dim sum, fried rice, congee, noodles, clay pot rice, stir-fried vegetables, and various dishes. Started with xiaolongbao and dumplings with beer, then enjoyed stir-fried kai-lan with Chinese sausage and bone-in chicken with lemon sour. Ended with salted fish meatball clay pot rice, a dish featuring the unique scent of salted fish (ham yue). It was a pleasant surprise to find this dish reminiscent of a now-closed Chinese restaurant in Yurakucho. With a wide range of dishes, this is a place worth visiting multiple times.

The real deal Cantonese cuisine. I am from Guangzhou so I can say this: It tastes like Guangzhou.