Shangu

This Cantonese restaurant in Roppongi is made great by the efforts of the two accomplished chefs at its helm: Kan Yamaguchi and Tan Hikoaki. Yamaguchi-san trained at Chinese restaurants in Tokyo and Yokohama, pursuing a lifelong fascination with Cantonese cuisine, while Hikoaki-san worked at many highly-rated restaurants and hotels in China, and is now a familiar face on Japanese cooking shows as an expert on Chinese cuisine. The seafood style of Guangzhou is central to their dishes. Braised shark fin in brown gravy, braised abalone with oyster sauce, and steamed fish with soy sauce are some of the highlights of their oceanic offerings. A range of set courses and a la carte options are available to fit any budget, from the cheaper lunch sets right through to luxurious swallow’s nest dishes — regarded as a top luxury in China.