Shichubo Yung

A pioneer of counter Chinese cuisine, Mr. Otsu of Kiyosumi Shirakawa O2 also trained here before going independent.

The modern Chinese cuisine you can enjoy while watching Chef Hara demonstrate his skills in the immersive kitchen is the best.

I've been visiting them since they opened a shop in Matsudo.
I had the tandan noodles and the course on the second floor, and it was delicious.
I'm so happy that it moved here and became so popular.

The meals are course only, and they take care to record the number of visits from the phone number you used when making the reservation and change the dishes served.
The abalone liver sauce I had here was the best.
I haven't visited since I got a Michelin star because I thought it was crowded, but I think it's time to go again.
Sorry for all the old and dark photos.

I took the course on my anniversary.
It started around 18:00 and finished eating around 19:30.
It's an open kitchen so you can see the chefs cooking right in front of you.
Royal Chinese food! Rather, it is a restaurant where you can enjoy the chef's ingenuity.
The Shaoxing wine soaked avocado was delicious.
The raw abalone steak also goes well with the liver sauce.
The soup fried rice was especially delicious. Great for closing. I thought the order of the courses was really well thought out!
Wine is also reasonable and you can order a bottle from 4500 yen.
The impression is that many of the customers are quietly enjoying their meals with the image that they are gourmets.
There were some customers who were a little loud/strong perfume, but since we are a star, it may be inevitable that there will be a certain number of such people. .