陳欣晨's Reviews

Tendon Ramen Hageten Ginza Branch

This restaurant features a collaboration between “Ginza Hageten,” the long-established tempura restaurant, and “Ippudo,” the famous ramen restaurant from Fukuoka. The “Tendon and Ramen” is the basic menu item, but you can order them separately or choose from many other options.

• Ginza, Yurakucho
• Ramen

Odashi Udon & Kamameshi – Kakaya Musashi Kosugi Tokyu Square Store

Kakaya is a discerning Udon restaurant that uses specially selected ingredients from the source. The dashi stock is specially made with honkatsuo, frigate mackerel, and mackerel shavings, dried shiitake mushrooms to produce a broth of deep flavor. The noodles are made with both the wheat epidermis and the germ to produce a strong texture.

• Kawasaki
• Japanese Cuisine

Tenku Yakiniku Seiyuzan

This restaurant offers “supreme yakiniku” as the excess water has been drawn out of the meat through dry-aging, resulting a condensed, rich flavor.

• Shimbashi, Toranomon, Tokyo Tower, Hamamatsucho
• Meat Dishes

Tim Ho Wan Hibiya

Tim Ho Wan is a dim sum specialty store that was established in Hong Kong by Chef Mak Kwai Pui, who worked in Lung King Heen (the Cantonese restaurant in Four Seasons Hotel Hong Kong that has been awarded three Michelin stars for four consecutive years), along with his partner Chef Leung Fai Keung, on the basis of providing amazing food on a casual everyday basis.

• Ginza, Yurakucho
• Chinese Food