Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sutsun resutoran chin
(スーツァン・レストラン陳)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Kazutoyo Inoue: Continuing to explore the evolution of Chinese cuisine
Food
"Neo-orthodox Chinese" that combines tradition with new ideas
Space
The hospitality that is given in every detail puts the hearts of visitors at ease
Set menu
当店の人気料理を集めたスペシャルランチコースです。
Review
-
Review 202casesFollower 28PeoplePick-up reviews
再訪決定です
ランチのコースにしましたが、4000円弱のランチコースにしましたが凄く良かったです。 1人だったのでカウンターに案内されました。コース注文後、Liveキッチンの案内があり？と思ってたら、目の前の白い壁が透明になり、厨房の方達が並んで立っていて一礼してスタートしました。 スープと前菜がきて、海老蒸...Find out more
2023/10 Visitation
1times
-
Review 2,298casesFollower 1,557People土曜ランチで本格麻婆豆腐と八宝菜
渋谷の中華料理店 中華料理の百名店2023TOKYOに選出 セルリアンタワー2F 四川飯店系の店舗で、 モダンで革新的な四川料理を提供すると言う。 土曜日昼の訪問13...Find out more
2024/05 Visitation
1times
-
Review 48casesFollower 44People
Enjoy the Yunbairou pork, the perfec...
On Saturday the 4th, the second day of Golden Week in May, I enjoyed dinner at Sui-Chuan R...Find out more
2024/05 Visitation
6times
Restaurant information
Details
| Restaurant name |
Sutsun resutoran chin（Sutsun resutoran chin）
|
|---|---|
| Categories | Sichuan Cuisine |
| Phone number (for reservation and inquiry) |
03-3463-4001 |
| Reservation Availability |
Reservations available
ランチタイムは予約の場合、１人3,795円の飲茶ランチ～または、同金額以上のアラカルトのご注文をお願いしております。 |
| Address |
東京都渋谷区桜丘町26-1 セルリアンタワー東急ホテル 2F |
| Transportation |
JR Yamanote Line/Saikyo Line [Shibuya Station] South Exit 4-minute walk Keio Inokashira Line [Shibuya Station] West Exit 5-minute walk Tokyo Metro Ginza Line/Hanzomon Line/Fukutoshin Line, Tokyu Toyoko Line/Den-en-toshi Line [Shibuya Station] 6-minute walk 278 meters from Shibuya. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥2,000～￥2,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、JCB、AMEX、Master、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT2010001069684 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料15% |
Seats/facilities
| Number of seats |
97 Seats （ Counter seats: 8） |
|---|---|
| Private dining rooms |
OK For 6 people、For 8 people、For 10-20 people Order from the course menu. Lunch (weekdays, Saturdays) from 6,325 yen per person / Lunch (Sundays, holidays) from 10,120 yen per person / Dinner from 12,650 yen per person / Drinks must be ordered separately. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK Cerulean Tower Parking: 375 paid spaces |
| Space/facilities |
Counter,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|---|
| Food |
English menu available |
Feature - Related information
| Occasion |
With family/children |Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
In hotel restaurant |
| Service |
(Surprise) Party accommodations,BYOB |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Baby strollers accepted
We also have a variety of non-spicy dishes, such as Dim sum and fried rice. |
| Website | |
| Remarks |
FAX: 03-3476-3017 |
閉じる
ChefKazutoyo Inoue: Continuing to explore the evolution of Chinese cuisine
Born in Akita Prefecture in 1981. After graduating from a culinary school, he was hired by Sichuan Chinese Restaurant and assigned to "Shuo Zhuan Restaurant Chen." In the competition he participated in in his second year, he passed the preliminary round in first place and won a bronze medal in the final. In his fourth year, he competed again in the same competition and became the youngest person to win a gold medal. In 2016, he participated in "REDU-35," one of the largest chef competitions in Japan, and won the grand prize "Red Egg." He devoted himself to training from the time he graduated, and was appointed head chef in 2017.
Food "Neo-orthodox Chinese" that combines tradition with new ideas
Without being bound by traditional methods, they mix and reconstruct seasonal ingredients, surprising ingredients, and ingenuity. This is the kind of dish you can enjoy here. For example, in the dish "Stir-fried beef with green peppers," which is usually fried with egg on both the ingredients and the beef, the beef is fried without seasoning so that the taste of the egg does not dominate, and a special preparation is used to allow the natural flavor of the meat to be enjoyed. This delicate dish dispels the old image of Chinese food = Shaoxing wine, and is appealing when paired with wine.
SpaceThe hospitality that is given in every detail puts the hearts of visitors at ease
The glass-walled kitchen is filled with the energy of the chefs, and you can see the food you ordered being made right before your eyes. As Inoue says, a good restaurant is like the atmosphere created by the people who work there, and here the chefs and wait staff work with love, creating a delicious aroma and a good mood. In this warm, chilli-coloured space, you can relax and enjoy a gourmet meal.
Delicate Szechuan Cuisine that combines tradition and evolution. The next generation of Chinese cuisine created by an up-and-coming young chef is best enjoyed with wine.
Su-Chin Restaurants Chen is named after Chen Kenichi, a leading figure in the Chinese Cuisine world in Japan. However, what you can enjoy here is not just Chen's cuisine. While following the tradition
...al techniques of their master, the appeal lies in the dishes that his successors have recreated in their own unique style. Chef Inoue aims to take traditional Chinese cuisine to the next level with innovative ideas that are not bound by genre, such as actively using seasonal and new ingredients. The secret to the restaurant's continued fascination with fans since it first opened lies in its spirit of inquiry.