"The moody interior of this contemporary Chinese restaurant from Ryoji Hayashi, owner of three-Michelin-starred Sazenka, has a maze-like feel, with several private dining rooms hidden behind dark wood panels and gray stone walls. The menu offers a dizzying array of Chinese classics prepared with Japanese precision and panache—the silkiest steamed chicken with scallion sauce, the most luxurious braised trotter, a perfect cube of daikon radish cake fried to a golden crisp. Can’t choose between the Peking duck—rolled into thin crepes with slivers of cucumber and hoisin sauce—and the slow burn of Mapo tofu, or steamed dim sum dumplings? Order the Peking duck chef's menu and get it all." - Melinda Joe
Courtesy Tousenkaku
