A Chinese restaurant in Nihonbashi Ningyocho that is a hideout for adults and mainly offers counter seating.
Kenichi Takase served as the first head chef of Mandarin Oriental Tokyo SENSE for 7 years and opened Cantonese Tsubame KEN TAKASE and Ginza Chinese Takase.
Kenichi Takase, who has opened Cantonese Tsubame KEN TAKASE and Ginza Chinese Takase, has opened his new independent restaurant.
The cuisine is an innovation of Cantonese cuisine, a hybrid of Japanese ingredients and Cantonese techniques.
Enjoy a new discovery of Takase's cuisine created from his 30 years of experience as a Cantonese chef and his accumulated knowledge.
*Dress code: Casual formal wear is recommended.
*If you have a preference for a counter or table, please indicate it in the "Special Requests" section.
Please note that we may not be able to meet your request.
*Please call the restaurant directly for parties of 5 or more.
This menu features three kinds of steamed dim sum and our specialty shrimp with mango mayonnaise sauce, selected from our dinner menu.
An innovative Cantonese menu that changes every two months, featuring an abundance of seasonal seafood.
[Lunch](Saturday and Sunday)... 17,600 yen (tax included)/person
[Dinner]... 22,600 yen (tax included)/person
*The soup of the lunch omakase course is changed to shark's fin in the specialty Kamiyu thickened soup.
■Period: 3/3 (Mon.) to 4/27 (Sun.)
Special course with Nihonbashi Takase's popular specialty dish of Cantonese-style seasonal fish with sashimi salad,Lobster with mango mayonnaise sauce, Hong Kong Style Steamed Leopard eastern star grouper, Roasted eel with soybean flour sauce, Shark's Fin Thickened Soup, and In addition, includes stewed suppon and dried sea cucumber.
■Period: 5/1 (Thu.) to 6/30 (Mon.)
This is a limited-time special course featuring an abundance of shrimp and crab dishes, including Shanghainese drunken swimming crab, Hong Kong seafood market garlic shrimp, hairy crab dishes, shrimp with mango mayonnaise, and steamed (cheng zheng) Japanese spiny lobster, along with our specialty, shark fin thick soup in superior broth.
※Please be advised that we cannot accommodate guests who are unable to consume shrimp, crab, or other crustaceans.
*Please select whether or not you would like to order "Original JXO Soy Sauce" "Original Soy bean Sauce" when you make a reservation.
Up to 2 pieces per person can be taken out.
*If you wish to place an order, please make a reservation at least one day in advance. We do not accept reservations on the day of the event.
*Please note that this is not gift wrapping and is intended for home use.
■JXO Soy Sauce(100g)：5,000 yen (tax included)
■Original Soy bean Sauce(100g)：1,200 yen (tax included)
*In addition, we take 10% service charge.
*Please note that the price may vary depending on market conditions.
*We will not be able to make any changes to the menu on the day of the event. Please understand that we will not be able to make any changes on the day of the event.
*Please note that we may not be able to accept reservations in case of extensive allergies or food allergies.
Please understand in advance. Please understand that we cannot accept any requests after your visit to the restaurant.
*If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
| URL | https://ino-cantonese-kt.jp |
| Seats | 8 seats at counter
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| Operation hours | 12:00- (Sat. and Sun. only), 17:30- |
| Regular holiday |
Tuesdays, Wednesdays
*The restaurant may be temporarily open or temporarily closed. |
| Age restriction | 15 years old and up (only for those who can eat adult course) |
| Payment methods | Cash, Credit Card |
| BYOB | Wine：5,000yen (incl. tax)/ bottle
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| Smoking | Not Allowed |
| Address | 1F Ningyocho Square, 1-8-11 Nihonbashi Horidome-cho, Chuo-ku, Tokyo |
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Reservation rules
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| Current reservation period | until Sat May 31 2025 |
| Next round opens |
May 1, 2025, 00:00
JST(UTC+9) |
| Maximum frequency | unlimited |
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Cancellation policy
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| on the previous day | 100% |