Chinya
Tokyo
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Recensioner
10/10!!! Such a private restaurant with really high quality service and food! We felt like VIPs there! It was very filling and all the dishes sooo meticulate! You need to reserve in advance!
A can’t-miss spot when visiting Sensō-ji in Tokyo. We enjoyed a traditional-style sukiyaki dinner with wonderfully tender wagyu, delicious side dishes, and the most amazing rice. It was a full, unforgettable meal and one of the highlights of our trip.
What a wonderful dining experience. As we were a larger group of 8, the restaurant seated us in a private room. We all had the Sukiyaki and it was incredible: the beef is very high quality, the soup and sauce base is perfect, the starters were great, the raw egg pairs well with the beef. We will make sure to return many times.
I like the food here. The quality of the highest-priced beef was good, with lovely marbling and fresh cuts. The lean meat quality was just okay. I just didn’t really like the very rushed service, and the middle-aged lady who serviced us gave a very uneasy feeling instead of making us feel welcome. It’s not that they are not courteous; it’s just that the feeling of being rushed was so unnecessary. The other younger lady was much more polite and gentle. For the premium price charged, the service could be better. Every time we needed something, we had to walk out to get their attention, which was annoying. Is it Japanese culture to hide away from the customer’s table so we can’t see staff at all to get service? The atmosphere is good. Nice old place.
What we liked about the restaurant was the fact that they had private dining rooms (for a fee of course), crucial in creating your very own little sanctuary of tranquility after the jostle and din of Nakamise/Sensoji. The ambience of the restaurant is serene and inviting, making it easy to leave behind the hustle and bustle of the streets outside. Importantly, there are English speaking staff and menus on hand. We ordered the "Kiri" sukiyaki menu and were about to order extra aged Wagyu beef but the waitress' raised eyebrows and thoughtful dissuasion convinced us otherwise. Thankfully too as portions were substantial! Food arrives very promptly and the deep dish grill is quickly set alit. Service staff assist in preparing the food by first oiling the grill evenly with a cube of lard before cooking the spring onion garnishing in it. This is quickly followed by the first few slices of the aged wagyu directly on the grill and allowing the beef fat to start rendering and create an additional layer of flavor. The warishita broth is then poured in along with the other ingredients and the whole concoction is allowed to simmer in low heat. Chinya's warishita broth has a subtle sweetness that infuses into the meat and complements the meats natural flavor. Even though we slightly overcooked a few slices of the meat it wasn't rubbery or tough, a testament to the quality of the product. At the end, the broth also absorbed all the goodness of the ingredients and a bowl of it at the end warms the stomach up nicely on a cold early winter afternoon.
