China Blue
Conrad Tokyo, 1-9-1, Higashi-Shinbashi, Minato-Ku,
Tel: 8103-6388-8000
BLUE AND BEAUTIFUL: With giant blue lamps and gorgeous views of Tokyo Bay, China Blue is reputed to be the prettiest Chinese restaurant in the city. Oh, and its food's wonderful too.
Reputed to be the best and prettiest Chinese restaurant in Tokyo, this one-Michelin-star winner boasts floor-to-ceiling views of Tokyo Bay, Prussian blue giant lamps and a towering wine cellar wall.
Cantonese chef Albert Tse, who grew his reputation in Singapore at the renowned Jiang-Nan Chun restaurant at Four Seasons, is the creator behind nouvelle Chinese dishes such as paper-thin Peking duck on a grilled pineapple sliver, perched atop crispy beancurd skin, and ginseng-marinated Kurobuta pork with mango chutney.
Inspired by the exquisite freshness of Japanese produce, all his dishes are works of modern art but his braised superior shark's fin infused with crabmeat chunks and roe is truly seminal.
Try to save room for the chef's daily special dessert (2,400 yen or S$31.30, below) - a set of eight shot glasses filled to the brim with poached pear in white wine, oolong tea sorbet, jasmine mousse and imagination.
A five-course lunch menu featuring Peking duck and pork rib soup starts at 3,800 yen. But budget at least 20,000 yen per hungry person for dinner plus views.
Heijo-en has a thoroughly-deserved reputation as one of the best yakiniku chains in the business, with over 37 years experience.
Yakiniku refers to a Japanese style of grilling bitesized meat (usually beef and offal) over a wood charcoal flame or electric grill (right).
It is legendary for buying only whole wagyu cows for quality-control purposes and painstakingly ageing the meat to perfection.
Each dining cubicle is discreetly partitioned off so you are not disturbed by raucous diners and the sizzling of regally marbled, melt-in-your-mouth beef takes centre stage.
For starters, try the deep-fried kimchi stuffed with cheese and wrapped with yuba tofu skin (850 yen). Set courses range from 5,800 yen to 13,500 yen.
Expensive but worth it.
This article was first published in ST Life! on April, 29 2008.
