zenDine Logo



Restaurant WebsiteDirections

Fragrance Description

Located in the upscale neighborhood of Hiroo in Tokyo, Fragrance is a hidden gem that specializes in authentic Sichuan cuisine. As one of the selected restaurants in the prestigious Tokyo Top 100 Chinese Restaurants 2023, Fragrance is known for its bold flavors, exquisite presentation, and warm ambiance.

Step into Fragrance and be transported to the vibrant streets of Sichuan province. The restaurant's decor is tastefully adorned with traditional Chinese elements, creating an inviting and cozy atmosphere. The attentive and knowledgeable staff are always ready to guide you through the menu, ensuring a memorable dining experience.

The menu at Fragrance showcases the rich and diverse flavors of Sichuan cuisine. From fiery and numbing dishes like Mapo Tofu and Kung Pao Chicken to delicate and aromatic dishes like Tea-Smoked Duck and Fish Fragrant Eggplant, each dish is meticulously prepared using the finest ingredients and traditional cooking techniques. Don't miss the opportunity to try their signature dish, Fragrant Spicy Crayfish, which perfectly balances the heat of Sichuan peppercorns with the sweetness of fresh crayfish.

What sets Fragrance apart from other dining establishments is its commitment to quality and authenticity. The chefs at Fragrance have mastered the art of Sichuan cuisine, ensuring that every dish is a true representation of the region's culinary heritage. Whether you're a spice lover or prefer milder flavors, Fragrance offers a wide range of options to suit every palate.

For a truly unforgettable dining experience that combines the bold flavors of Sichuan cuisine with impeccable service and a charming ambiance, look no further than Fragrance.

Fragrance Overview


2 Village 1f, 5-chōme-19-1 Hiroo, Shibuya City, Tokyo 150-0012


+81 (0) 3-6277-2141


5 minute walk from Hiroo Station Exit 1・2 on the Tokyo Metro Hibiya Line.

Operating Hours

Sun: Closed
Mon: Closed
Tue: 6:30PM-10:30PM
Wed: 6:30PM-10:30PM
Thur: 6:30PM-10:30PM
Fri: 6:30PM-10:30PM
Sat: 6:30PM-10:30PM

Payment methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Restaurant Features

Take-out Available

Wine List

Craft cocktails

No Children Under 12

Reservations Required


Fragrance Reviews

Fragrance Google Average Rating



This is a new restaurant where Yoshiki Igeta, the executive chef of Japan's Sichuan cuisine guru "Fu Xiang" Group, has sublimated all of the experience and techniques he has cultivated over the years. Opening is 2022.

The location is about 5 minutes on foot from Hiroo Station.

Chef's choice course consisting of 14 dishes is 24,200 yen. Add a 15,000 yen bearing course here.

As the restaurant's name says ``fragrance,'' all of the dishes have an impressive aroma. Sichuan cuisine may seem to be all about spicy food, but in fact, 80% of it is simple local cuisine that can be eaten at home. Its role is to add a variety of spices here and there, and to add pace to the course.

The dishes are based on traditional Sichuan cuisine, but are prepared with a modern approach, and are full of originality.

The chef's work is meticulous, and his skill and balance are excellent, skillfully distributing textures, aromas, and flavors to keep you satisfied until the end.

Each dish has a story behind it, and sometimes even the bread, which resembles bamboo, stringed instruments, and mushrooms, looks like a work of art. All I can say is that this is beautiful and stunning.

Pairing options include champagne, wine, Shaoxing wine, and so on.

Even though it's so amazing, it seems like not many people know about it yet.

Below are the dishes we had.

A dish inspired by the flower of Chengdu, the furong. The top is soy milk mousse, and the bottom is white flower beans and homemade dried meat. An amuse with a light mousse, a richly flavored white flower bean ice cream, and a deep-fried sandwich with an excellent balance of temperature and texture.

2. Bamboo rhyme
A Chinese pie that looks like a "bamboo joint". The ``pickled rakkyo'' with foie gras sandwiched between them resembles bamboo, adding an accent to the texture and taste. Seasoned with sweet soy sauce and red pepper jam. Takeba blue powder on top.

3. Biwa
A dish that resembles a stringed instrument, the biwa. The strings are made from the herb rock chives, which have a garlic-like scent.

Marinating the shrimp in a lactic acid-fermented pickle called Awana for more than a day gives the shrimp a concentrated, sticky texture that brings out the sweetness of the shrimp. At the bottom are chopped pickled vegetables and sticky barley.

The white sheet on top is solidified emulsified sauce. It is characterized by the umami sweetness of the shrimp and the gentle sourness caused by lactic acid bacteria.

Bubbles made from ginseng pickled in Maotai wine, citron caviar (finger lime), shark fin, wild yam, green onion and Japanese pepper sauce.

5. Willow green
The horse sashimi from Aomori prefecture is sticky and marinated in Shaoxing wine. The top part has lean meat and the bottom part has marbling, each with a different taste.

The dried okra and lemon balm powder absorbs the moisture in the horse sashimi, and the lemon balm at the end gives it a refreshing scent. The aroma of chopped pistachios, chili oil and fragrant chili peppers at the bottom will whet your appetite while you eat it.

The Yi ethnic group is said to have been involved in the Chinese civilization, one of the world's four great civilizations. People still live at high altitudes, and this is a crepe batter made from Tartary buckwheat flour, which is what they eat.

Dried smoked duck meat, caramelized Anno sweet potato sprinkled with brown sugar, pickled ginger, and fruit jam.

Enjoy the feeling of being wrapped in a crepe and cooking in your mouth. As always, the balance of taste, texture, and aroma is excellent.

7. Kongming
Of course the title comes from Zhuge Liang. Vegetables like turnips were planted in various places to provide food, so this swallow's nest soup dish is made to resemble the turnips of Shogoin in Kyoto.

Fresh soup with tortoise and Kanjidori and steamed egg custard. Dashi with a thick layer of umami is good.

8. Princess
There is a theory that Yang Guifei drank wine along the Silk Road. A dish of abalone stewed in orange wine, based on the chef's consideration that he was probably drinking orange wine, which is the origin of wine.

A simmered sauce made with chicken, pork, duck, Kinka ham, etc. and shark cartilage to release collagen. The green powder is a leafy plant called mustard.

When you add jasmine rice, the aroma spreads again.

9. Shoun
A dish made by sandwiching minced scallops and milt between lotus roots and deep-frying them in a thin batter. The top is denbu made from cod.

When combined with the sweet and sour sauce flavored with charred chili peppers and the starch on top, it creates a variety of complex flavors.

10.Dragon Garden
I decided to make a classic dish that is as good as the old book called Zuiyuan Shokutan, so I made a stew of domestic sea rat and pork shin.

Minced Mangalica pork wrapped around dried mussels.

The sauce is a classic sauce made with boiled pork and mussels. Dip steamed bread into this flavorful sauce.

Steamed bread is hidden inside real shiitake mushrooms.

It's made from raw shiitake mushrooms and kneaded into powder, so it tastes like shiitake mushrooms.

11. Zhang Fei
A plate of beef that expresses the rough image of Zhang Fei from "Romance of the Three Kingdoms." The beef that brings out the complex flavors of many spices and brings out its deliciousness is Tomosankaku, a shorthorn beef with less marbling.

The accompaniment is a stimulating sauce that combines beef Achilles tendon and honeysuckle with beets, burdock, spices, chili pepper, and Japanese pepper.

Sweet roasted white
A sweet pork dish made by layering and steaming pork belly, red bean paste, and sticky rice. This will appear later in a different form.

12. Sumihana
Noodles with squid ink. Noodles with umami, sour, and spiciness from squid ink, fermented tomatoes, and chili peppers.

13. Zero
Anpo persimmon sorbet, salty lotus seed puree, white wood ear fungus, and banpei yuzu. It's quite rich, but it also has a sour taste and a lotus seed with a Chinese taste.

A dessert that uses the sweet roasted white flavor from earlier. Surrounded by coconut powder, red bean paste, and black sesame. Furthermore, coconut-flavored marshmallows were placed on the surface and roasted to create a sense of unity with the sweet roasted white. The flavors are familiar to Japanese people, including red beans, sticky rice, and coconut.

Approximately 40,000 yen.

Based on the historical famous dishes of Sichuan, we also think about the experience and techniques we have cultivated, as well as the historical facts and culture of China, and create originality born from the perspective of ``What if we could create a new famous dish in the current era?'' A rich variety of dishes.

It was a wonderful restaurant where you could soak in the afterglow after watching a long movie. Thank you for the meal.


This is an exciting course where Mr. Igeta, who has pursued Sichuan cuisine since ancient times, explodes with his eccentricity.
I groan every time


Unique Sichuan cuisine
You can taste it with emotion
It was the best food experience.

Fragrance Map

A map is loading...