Shichubo Yung restaurant has supervised a branch whose fare centres on a plentiful variety of à la carte dishes. It’s fun to select from the plethora of dishes enhanced with Asian (particularly Canton) elements. Fragrant steamed shrimp is Hong Kong in style; tomatoes add a tom yam goong feel to dandan noodles; shrimp wontons are seasoned with Thai nam pla. Get close to the action by taking a counter seat, where you can watch the chef in action and hear the clanging of woks.
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