Takase

This Cantonese restaurant has been in operation for over 30 years, during which the chef has made a name for himself among the shoppers and executives of high-end Ginza. Owner-chef Kenichi Takase originally worked at Sense at the Mandarin Hotel, where he learned nearly everything there is to know about fine Chinese dining. At his tables, you can enjoy seasonal fish and shellfish from Japanese waters, prepared with Hong Kong-style techniques. He also serves up other delicious meat dishes such as roast duck and pork. If you’ve been looking for a place to try the unique Asian delicacy, shark fin, this is the perfect place to do so. Takase-san uses very large pieces which are rusted beautifully and eaten alone or in a thick and flavorful soup.