Maison de YULONG

Opened in 1995, this Akasaka restaurant was a pioneer in the field of contemporary Chinese dining, combined with French gourmet sensibilities, and it maintains its cutting-edge attitude to this day. Head chef Junichi Abe is known as a master of fried foods, but everything on offer here is prepared with a high level of care and dedication. Braised shark fin is the number one specialty — lightly boiled in a soy space broth, a painstaking process which turns the fin black. Shanghai crab is served stripped of its shell, meaning you can enjoy this classic dish without having to battle through to the meat. These levels of complexity in the cooking process represent the French influence upon the cuisine at Maison de YULONG, as does the range of 300 wines available. With 30 table seats available in their cream and white dining room, and three private rooms, this restaurant is great for business dinners, family celebrations, or even solo dining.