“Chinese Takase” has been pursuing Hong Kong and Cantonese cuisine for 30 years, and Kenichi Takase, who served as the first chef of Cantonese cuisine “Sense” at Mandarin Oriental Tokyo, serves a different “Omakase Course” depending on the seasons.
The course will consist mainly of Japanese seasonal seafood prepared using Cantonese cooking techniques, and cooking with less oil will fully enhance the original taste of the ingredients. The big shark fin, especially the combination of
Hong Kong-style hot springs and thick super is a must-see.
Courses usually consist of 10 dishes, and the contents of the dishes vary depending on the season and the market situation on the day. Course meals will be served for approximately 2 hours and 30 minutes.
Please enjoy the harmony between Ginza's hideout, adult private space and Cantonese cuisine made with fine ingredients and selected wines.
If you would like to change the ingredients, please contact us in advance and we will not be able to respond to your request on your reservation day.
In addition, depending on the type of ingredients you are not good at and the contents of allergic ingredients, we might refuse your reservations.
Thank you for your understanding.
The 10-course "Omakase Course" includes the legendary Chinese steamed soup "Buddha's Leaping Gryphons," which contains dried abalone, shark's fin, dried sea cucumber, spotted turtle, ostrich chicken, fish floating collagen, and Jinhua ham.
This is an upgraded version of the "Omakase Course," which includes "Shark's Fin Soup" with "Buddha's Leaping Gables.
*In addition, we take 10% service charge.
17:30-, 18:00-, 18:30-, 19:00-, 19:30-,
|Regular holiday||Saturday, Sundays, Holidays|
Over 15 years old
Cash, Credit card
3,000 yen / bottle
|Address||GINZA 8 building 3F 8-7-8, Ginza, Chuo-ku, Tokyo|
|Current reservation period||until Sat Jul 31 2021|
|Next round opens||
Jul 1, 2021, 13:00
|Maximum frequency||1 time(s) per week|
|3 days prior to the day||50%|
|on the previous day||100%|