The owner-chef used to be a regular customer of Okei. When he heard that the previous owner was going to close up, he inherited the shop curtain and recipes, as is, in order to keep the flavours going. Making gyoza dumplings is a three-day process, involving thoroughly blending the minced pork, Chinese cabbage and Chinese chives, and wrapping it in homemade dough. The dumplings are grilled crisp on a special iron pan over high heat and are very fragrant.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Reservations not accepted
- Visa credit card
https://www.okei-gyoza.com/
Kinfuku Hong Kong Bishoku
- 1-9-12 Kudankita, Chiyoda-ku, Tokyo, 102-0073, Japan
- ¥¥ · Chinese
MICHELIN Guide’s Point Of View
The Chinese chef worked as a grill chef at a Cantonese restaurant. For that reason, the menu is Cantonese, with mostly grilled dishes. The multitude of ducks and pork chunks hanging behind the glass will certainly catch your eye. Enjoy the authentic look and taste of items like glossy, appetising, golden-glazed Hong Kong-style grilled duck and crispy pork ribs with skin.
Facilities & Services
- Air conditioning
- Booking essential
- Cash only
+81 3-3511-2202
Jimbocho Kurosu
- 3-1-19 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The hardworking owner-chef seeks constant evolution in his cooking, coming up with unique dishes based on new ideas. He goes to the poultry farm himself to thoroughly familiarise himself with the ingredients he uses. The signature dish is salty ramen. Dashi made only from whole chicken and water brings out the flavour. Also try the limited-time-only menu options such as duck ramen made with duck from Hungary and soy sauce-flavoured ramen with truffles.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
https://jinbochoukurosu.net/
Sumatra Curry Kyoeido
- B1F, 1-6 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
- ¥ · Curry
MICHELIN Guide’s Point Of View
This established curry restaurant has been around since 1924. The third-generation owner-chef carries on the tradition of Sumatra curry started by the founding chef. No flour is used, so the taste is determined by the stewed vegetables and the spices stir-fried in oil and fat. Main ingredients such as pork and chicken are cooked separately to draw out their flavour. The curry is served in a silver sauce pot, taking you way back in time.
Facilities & Services
- Air conditioning
- Cash only
- Reservations not accepted
MICHELIN Guide’s Point Of View
A blend of corn and sesame seed oils is used to get a light texture. The meaty juices are trapped in the tonkatsu by changing the way it’s cooked depending on the texture. Featuring thick cut Okinawan pork cooked slowly, the special tonkatsu is full of umami perfectly balanced with the batter. At dinner, à la carte dishes are available in addition to the teishoku. We also recommend the ‘Ponchi Katsu’, featuring sliced pork loin with scallions and black pepper.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
https://www.ponchiken.jp/
Seiyoryori Shichijo
- 1-15-7 Uchikanda, Chiyoda-ku, Tokyo, 101-0047, Japan
- ¥¥ · Yoshoku
MICHELIN Guide’s Point Of View
The evening menu offers a selection that would put a French restaurant to shame, with Western dishes like fried shrimp and hamburger steak, duck with foie gras terrine, and jellied uni consommé. The meat dishes are particularly recommended, such as the lamb and wagyu beef, and showcase the skills the owner-chef acquired during his training. The lunchtime set menu with its fried foods and hayashi rice is also well worth trying.
Facilities & Services
- Air conditioning
- American Express credit card
- Cash only – lunch
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5577-6184
The first floor is lively with mostly counter seating, while the second floor is more subdued and with a somewhat nostalgic vibe. The owner-chef cuts the pork thick and uses a blend of corn and sesame seed oils. It’s fried slowly so as not to put stress on the meat, ensuring tenderness. The special loin cutlet has a finer texture and is one rank up in terms of flavour.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
+81 3-3255-6595
Toritsune Shizendo
- 5-5-2 Sotokanda, Chiyoda-ku, Tokyo, 101-0021, Japan
- ¥ · Chicken Specialities
MICHELIN Guide’s Point Of View
High-grade chicken such as Hinai chicken and Nagoya Cochin is used, ordered in whole and dressed by the owner-chef himself. Lunchtime buzzes with customers here for the oyakodon (a bowl of rice topped with chicken and eggs) – the lustrous dish is prepared in a choreographed process, with the rising steam and aroma whetting the appetite. The ‘Tokujo Oyakodon’ is the pride of the restaurant. In the evening, you can also order chicken nabe and set menus.
