“Cantonese Kazen” is located on the 2nd floor of a building near Ginza Station in Tokyo, an area where there are many famous restaurants. After graduating from the Chinese Cuisine Department of the Tsuji Institute of Cooking Technology, Executive Chef Kei Yanada studied under a top-class chef in Beijing. He then returned to Japan, studying in the Chuugokuhanten Group and the Mandarin Oriental Hotel Group. He worked in Singapore “Marina Bay Sands” and as the head chef at a Tokyo restaurant, and took his current position after the opening of “Cantonese Kazen” in 2017.
The theme of chef Yanada's cuisine is "Onkochishin" (old wisdom). With a thorough understanding of traditional Cantonese cuisine, new ingredients and techniques are used. It is not a simple fusion, it is a new Cantonese dish created by adding a change to ingredients and flavor, without changing the axis of Chinese cuisine. The ingredients are selected by chef Yanada, who visited the production area. 90% of the ingredients are delivered directly from the production area. Dried food comes from China and Hong Kong, while fresh food comes from Japan via farmers and fishermen. The quality of the dried abalone is the same as in Hong Kong's five-star hotels. The specialty is dishes made with shark fin from Kesennuma, Miyagi Prefecture. They have 6 different shark fin dishes, like the most popular "Simmered whole shark fin", as well as with soup and steak. "We would like to respond to your requests for ingredients and cuisine as much as possible," says chef Yanada.
There are more than 10 types of Shaoxing rice wine that is aged from 8 to 30 years and rare Shaoxing rice wine that is only available in a few stores in Tokyo. The wine is mainly from California and France, which goes well with Cantonese cuisine. Wine pairing suggested by the sommelier is also available.
The interior is simple and elegant so that customers can play a leading role. The dinnerware is mainly Kutani-yaki, and chef Yanada has selected himself the show plates, chopstick rests, serving plates and teacups. They have a counter that is limited to 1 group per day (Up to 4 people), a semi-private room that can be separated by a curtain (Up to 8 people) and a fully private room (4 -6 people). You can enjoy Cantonese cuisine for a wide range of occasions, from private use such as dining with family, friends and colleagues, to business scenes such as with overseas guests.
※ For reservation of 7 to 10 people for private room, please click here
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 2-minute walk from "Ginza" station, Exit B9, B6 (Tokyo Metro Ginza Line, Tokyo Metro Marunouchi Line, Tokyo Metro Hibiya Line)