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NISHIAZABU SHANGU
Cantonese
Counter seats face an open kitchen where the chef runs wok and crew like a conductor mid-symphony. This is an upscale Cantonese restaurant in Nishiazabu that leans hard into the larder of dried and luxury ingredients, abalone, dried scallops, spiny lobster, the building blocks of serious Cantonese cooking. Dinner ends in a lounge designed for lingering, and dessert splits the difference between Chinese sweets and French patisserie, a graceful way to close the show.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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