On this day after the Obon festival, I visited this Chinese restaurant while making a stop at some shops. The restaurant is located on the 6th floor of the Grand Diorum Udaka West Building, in front of the train station. Since I had quite a lot of JRE points saved up, I decided to use those points to get a meal at this relatively expensive restaurant within this building.
We arrived around 11:40. Without any waiting, we were led to a table in the back by Tsure and me. Since most of the customers were still in the summer vacation period, there were more senior women among the guests, which seemed more common than usual.
Since the purpose is to use points, I ordered a lunch course instead of a single item. I chose the most affordable lunch course, the "Guihua" for 2500 yen (excluding tax). The main dish can be chosen from three options. I opted for the "Sour Pork Steak". As for my side dishes, I chose the "Crab, Winter Melon, and Tofu Stew".
The content of the course, which was served in several servings, was
・Appetizers (Steamed shrimp, boiled koiguiri, jellyfish, etc.)
・Seasonal Soup (Corn, Almond-flavored Meat Dumplings)
・シュウマイ와エビシュウマイ
・選んだメインディッシュ
・Rice
・ザーサイ
・杏仁豆腐，搭配梅酱和巧克力蛋糕
It's something like that. Each dish has a simple but delicious taste. It can be described as a straightforward flavor, but it's not very common in Pudacan, where most restaurants serve mainland Chinese or popular Chinese cuisine.
Among the dishes, the vinegar pork chop was a memorable experience after a long time. The moderate and elegant sour taste along with the sweetness of the sauce made it a suitable choice as part of the meal. It was also quite substantial compared to other dishes in the course. Even the dessert served at the end was delicious.
We were able to pay in full using points, and it was a very cost-effective lunch.
Additionally, the main dish at this restaurant seemed to be extremely delicious as well.
This is a high-end Chinese restaurant chain located on the 6th floor of the JR蒲田駅ビル グランデュオ蒲田西館. When it comes to places in蒲田 that serve delicious dumplings, there are many. However, there are surprisingly few places where ordinary Chinese cuisine is also delicious. Given its high price range, this restaurant is indeed a reliable choice.
This weekday was a special occasion for me, so I decided to dine with Tsure during lunch. We chose a casual menu.
We visited around 12:30. Although it seemed there were empty seats available, we had to wait for about 10 minutes at the entrance. We were directed to a table by the window. To avoid overcrowding, the tables were placed with a considerable distance between them.
I ordered the most affordable lunch menu, the "Guihua 2100 yen (tax-exclusive)". The main course can be chosen from three options. I decided to go with the "Eggplant and Tofu Braise, Jade-Style Presentation". It's a dish I've never tried before.
The content of the course, which was served in several servings, was
・Appetizers (Yaki Chop, Steamed Eel, Steamed Chicken, Dried Tofu, etc.)
・Seasonal Soup (with spider crab)
・シュウマイと揚げワンタン
・Eggplant and tofu stew, served in a jade-colored dish
・Rice
・ザーサイ
・ゴマ団子、タピオカ入りココナッツミルク
These restaurants have a sophisticated, high-end flavor. Each dish is quite delicious. It can be described as a simple taste, but such dishes are quite precious in蒲田地区.
Among the dishes, the main course stands out with its vivid emerald green color. At first glance, it resembles a green mopudou with shrimp, but it lacks spiciness and has a mild salt taste. The shrimp are crispy and of high quality. Even the sesame dumplings at the end make for a satisfying lunch experience.
In this restaurant, even a single type of noodle can cost thousands of yen. Considering this, a menu with such a wide variety of items at this price seems quite affordable.
I really like ankanake yakisoba, but unfortunately, there are too few places in the world that properly cook the noodles.
This dish requires that the noodles are well-baked, with a balanced mix of firm and soft parts. Additionally, a creamy filling should be absorbed over time. The changing texture over time is what makes this dish so unique.
But it seems that the owners either don’t bother with proper preparation, or they are in fact shoddy establishments. In many mainland-style cheap restaurants, you can often find dishes like “Souce Yakisoba” made by simply stir-frying some fried noodles obtained from supermarkets and then adding some filling.
But on this weekend, I had an authentic Ankake Yakisoba at a high-end Chinese restaurant in the local Umeda shopping mall. The price of 1600 yen made it a truly special dining experience.
The noodles with the egg, chashu, Chinese cabbage, and dashi mushrooms in the filling were made of fine noodles. Upon lifting them, I was delighted to find that the noodles had a brownish color all over them. When I tasted it, those parts tasted fragrant and had a crispy texture. It was a delicious anko-yaki soba, having eaten something like this for a long time.
I have visited this restaurant several times. It’s strange that I never tried Ankake Yakisoba before. I tried various places for Ankake Yakisoba, but each time I was disappointed. So, it’s a great opportunity to try this dish now. “Light a lamp at the lighthouse…”, that’s what it means.
This is a high-end Chinese restaurant chain located on the 6th floor of the JR蒲田駅ビル グランデュオ蒲田西館. When it comes to places in蒲田 that serve delicious dumplings, there are many. However, there are surprisingly few places where ordinary Chinese cuisine is also delicious. Given its high price point, this restaurant is a reliable choice for peace of mind and safety.
On this day, I used this restaurant for a group lunch event. I arrived after 1pm and was seated at a table in the middle of the restaurant. My order was the 60th anniversary special lunch course “Furong”, which cost 3850 yen including taxes.
The content is
・Seasonal appetizer combos
・Fukano's Mushroom Soup and Winter Melon Soup
・Fried dishes of taro and vegetables, with the aroma of Aoyama pepper
・Salad of Pollack and Shredded Fish with Salt
・ Stir-fried beef and vegetables with Sirty sauce
・スープ麺
・デザートと果物の盛り合わせ
That is the case.
At this price, they use quite high-quality ingredients. Overall, the food is indeed delicious. A dish of this level is hard to find in蒲田地区。
It's a bit regrettable that the amount of each dish is small, and there is also variation between the dishes. In terms of quantity, the hunger doesn't go away until the end of the meal. It would be nice if the number of dishes could be reduced, but the amount of each dish could be increased. Regarding the variation in quality, the eel was overcooked, and the soup noodles seemed too simple.
In the current COVID-19 situation, it might be difficult to do so. However, if there are multiple people involved, I think ordering individual dishes and sharing them would provide a greater sense of satisfaction.
This day, I went to Tsure with my partner for lunch at a local restaurant in Baita. Even though we chose a place that might not be the most reputable among the Kita-Nashran-style restaurants, we felt assured and safe dining there. This is one of the finest high-end Chinese restaurants in the neighborhood.
At around 1:30 PM, I visited this restaurant again. Once more, I didn’t have to wait long before I could sit down at a table. Personally, after eating the fried beef noodles last time, I thought about ordering an anko-yaki soba next time. However, due to certain circumstances, I decided to go with something that suits Tsure’s preferences.
I ordered the steamed egg noodles, oil-lained chicken, and anka-kep fried rice with the assumption that I would share them.
The first dish that came out had shrimp that was crispy, and the seasoning sauce added a delicious flavor.
The next oil-lained chicken is served with a thinly folded wrapper, crisp and crunchy. Even such a ordinary dish has a unique charm compared to traditional Chinese cuisine in the city.
そして、あんかけ炒飯は餡の中にエビ、カニ、ホタテ、金針菜が入った豪華版です。私は、炒飯というのはご飯にほんの少しの具をラードで簡単に炒めただけのシンプルなものが好きです。しかし、このあんかけ炒飯はその逆で、かなり美味しくいただきました。
In a city where there are both good and bad places, Chinese restaurants can be enjoyable. But this establishment with its stable quality is a reliable choice in蒲田地区.
This is a high-end Chinese restaurant located on the 7th floor of JR蒲田駅ビルグランデュオ蒲田西館. In this city where popular Chinese restaurants often focus on wontons as their main dish, this place offers a truly unique experience. I had the opportunity to visit here during a weekend lunch.
I arrived at around 12:30. However, considering the relatively high pricing among the restaurants on the same floor, there were no customers waiting in line at the storefront. Soon, Tser and I were directed to a table in the back of the restaurant.
Compared to other restaurants in Bunkyo, the interior has a high-class feel. The table layout is comfortable and spacious. There seem to be around 70 to 80 seats, but there are only just over 20 customers present.
Since there wasn't any particular dish I specifically wanted to try, I started by flipping through the menu. I noticed a Fujian beef noodle dish priced at 1,480 yen (tax included), so I ordered it.
When it comes to "ビーフン", it is associated with Taiwan. However, the reason for choosing this restaurant was that the menu I ordered at the restaurant located in Kobe, affiliated with Kemmin, was delicious.
By the way, Tsure is offering a lunch set called "Li Hua" for 1600 yen (the same price). The main dish, which can be chosen from three options, is "Yuba, Eggplant, and Dried Shellfish Stew".
The beef noodles were delivered within a few minutes. They contained pork, eggs, green onions, peppers, and potatoes, giving them a more substantial impression compared to Kemeni’s offerings. Upon tasting them, the noodles had an appropriate amount of moisture and a crisp, fried texture. The flavor and texture were reminiscent of well-made fried rice, making it quite delicious.
The set of Tsure’s dishes also seemed delicious. I tasted a little of the dried shellfish stew; the way the shellfish was prepared was absolutely perfect.
Additionally, after checking online, I found an article where the head chef of this Umeda branch, Mr. Murayama, appeared in the food media FOODIE of the Mitsukoshi Isetan group. The article described the method for making "anakake yakisoba," which involves cooking the steamed noodles over medium heat to create a brown crust on top. This method is truly ideal.
This makes sense that the way they cook beef is quite skillful. Next, I really want to try Ankake Yakisoba.
This is a branch of an established Chinese restaurant located on the restaurant floor of the Grand Duo Tabata West Building in Tabata Station. While there are many restaurants in Tabata that specialize in dumplings, most of them offer nothing other than dumplings. Therefore, this place is a valuable resource for those who want to enjoy authentic Chinese cuisine.
I have visited this restaurant several times before, but this time I chose to dine here on a late lunch during the holiday. I entered the luxurious entrance at around 2:30 PM. Even at this time, about 50% of the tables were already occupied. The customers seemed to be mostly senior women. Tser and I were seated at a 4-person table in a secluded area.
I decided to visit this restaurant because of the cold noodles posted on the menu. Upon looking at the menu, I found that almost every dish seemed delicious. My favorite dish, anko-yaki soba, is also a good choice. The lunch courses are surprisingly affordable as well. But in the end, I chose the seafood grilled dish for 2200 yen. This is also one of my favorite dishes. Usually, I tend to choose menus that are more expensive than what I can afford. But on this day, I opted for the five-course stew rice for 1400 yen. It’s essentially a premium version of Chinese fried rice, but still considered an affordable option on this menu.
In just 7 to 8 minutes, I was amazed upon seeing the Tore’s stewed rice that had arrived. On top of it sat a fried egg, giving it a B-grade appearance reminiscent of street-side Chinese cuisine. However, after sharing it with someone else and tasting it, I found that it was actually of A-grade quality. The thick soy sauce-flavored paste paired well with the rice, making it delicious.
A little later, a staff member appeared with a plate containing only grills and a pot filled with the filling. The staff member poured the filling into the grills. At first, there was a sharp clinking sound, and then a soft sizzling sound as the filling absorbed into the grills. No matter how old one is or how many times one watches this process, it still brings great excitement.
tasted it, the parts that weren't covered with angan were crispy, while the areas where stains appeared had a chewy texture. This is what makes it delicious. I can't say much more. It has a soy sauce flavor and a thick, creamy texture. In contrast, this dish has a saltiness that makes it refreshing. The seafood, such as shrimp, crab, scallops, and octopus, was fresh and delicious. The flavor of the green sea needles was also impressive. Overall, it was a highly satisfying meal with fried rice.
If you want to eat dumplings in Bunkyo, then Jinchun, Nihai, or Sichuan—let's go to Chuanfufu Building. But if you're looking for authentic Chinese cuisine, this place is definitely the best choice.