Introducing Chef Seiryumon, a chef who knows real Chinese cuisine

We have 10 years of experience in China and 17 years in Japan. We have 10 years of experience in China and 17 years in Japan, 27 years in total.
After being trained in the fundamentals of Chinese cuisine at the Culinary Arts and Food Management Section of Shanghai Technical College, he spent 10 years training at famous Chinese restaurants such as Fujian Hot Springs Grand Hotel, Huawei Grand Hotel, and Hai-pa-Nu-Ni Grand Hotel. After coming to Japan in 2008, he continued to hone his overall Chinese cooking skills in Japan for 17 years, and in 2011 he became the head chef of Seiryumon Yokohama Minatomirai. He pursues cuisine that combines authentic Chinese techniques with a sensitivity to Japanese tastes.

The "real taste" produced by high heat, which can never be produced at home.
One bite of our Fried Rice with Five Meal is all it takes to tell the difference. The overwhelming heat produced by a professional wok makes it impossible to cook on a home stove. The delicious flavor that permeates each grain of rice, and the fragrant aroma that escapes your nose. We are absolutely confident in our beautiful presentation and consistency of flavor to ensure that "the taste is the same anytime you come to our restaurant.
The restaurant's special sauce is one of our best products, created through repeated trial and error. When purchasing vegetables and meats, we use only the best ingredients, which are thoroughly inspected and managed for freshness. While adhering to the company's recipes, we continue to brush up on them on a daily basis in our pursuit of "more deliciousness.

Please experience the overwhelming sense of speed and the intensity of the dancing flames.
The best part of Chinese cuisine is the craftsmanship that unfolds before your eyes and the speed at which the food is prepared and served. The aroma and concentrated flavor that can only be achieved by cooking over high heat can never be experienced at home. The sizzling hot dishes appear on the table at an astonishing speed. This experience is a special time that can only be had at an authentic Chinese restaurant.

The authentic taste of the real thing in a space of another dimension.
The restaurant is a dimly lit, mysterious, flickering underground aqueduct-like space inspired by the subways of the Yokohama Foreign Settlement. The authentic Chinese cuisine served in this extraordinary atmosphere will make you feel as if you are visiting a famous restaurant in a back alley in China.
One minute walk from Sakuragicho Station. If you want to taste authentic Chinese cuisine in Yokohama Minatomirai, please come to our restaurant and taste the "authentic taste" created by our 27 years of experience.

I started out as a part-time worker, and over the past 22 years, I have arrived at the world of Chinese cuisine.
My introduction to the culinary arts was an extension of my part-time job. However, from that point on, for the past 22 years, he has continued to hone his skills in a single-minded focus on Chinese cuisine. During his approximately 10 years of training at the Thai restaurant "Taixing Lou," he was thoroughly trained in the fundamentals of Chinese cuisine, and built a professional foundation in controlling heat, mixing seasonings, and handling ingredients.
It has been 12 years since I joined Seiryumon in 2013. I have continued to pursue authentic Chinese cuisine in the trendy Shibuya area. The solid skills I have cultivated through years of experience and my attitude of always valuing the basics support the flavors of our restaurant.

The perfection of each dish is the result of careful work.
The most important thing we insist on in our cuisine is to work with care. This seemingly simple philosophy is the foundation of our cuisine. Each ingredient is individually prepped, the heat is fine-tuned, and the presentation is beautifully arranged. We do not cut corners at every step of the process, and we deliver the best dishes to our customers through careful attention to detail.
Chinese cooking is a game of instantaneous firepower and split-second decisions. However, in order to achieve the best performance at that moment, it is essential to accumulate careful daily work. Checking the freshness of ingredients, maintenance of cooking utensils, and precision in preparation. Careful work in invisible areas leads to the "delicious" smiles of our customers.

The real technology to connect to the next generation with a solid foundation.
In teaching our younger staff members, we adhere to the policy of "sticking to the basics. The world of Chinese cuisine is deep, and there are many techniques that can be applied, but at the root of it all are the basic skills. How to hold a knife, how to swing a pan, and how to judge the heat level. We believe that only by acquiring a firm grasp of these fundamentals can one grow into a true Chinese chef.
I will carefully pass on what I have learned in my 22 years of experience to the next generation. I believe this is my mission and responsibility to pass on the taste of Seiryumon to the future.

The quintessence of authentic Chinese cuisine in Shibuya.
A sophisticated restaurant with a unified Asian taste. The spacious counter seats facing a large window allow you to enjoy your meal in a relaxed atmosphere, even if you are alone. Table seating is available for everything from casual drinks to banquets, and private rooms are also available for those who wish to spend time in a relaxed atmosphere.
Seiryumon's specialty, "Bakushiru Yaki Gyoza" is a gem of a dumpling with a large skin made of domestic flour that envelops the richness and flavor of the bakushiru. One bite and you will enjoy the blissful moment when the juices overflow from the meat. The rich flavor unique to Chinese cuisine goes well with alcoholic beverages, and we offer a wide range of menu items from classic dishes familiar in Japan to authentic Chinese cuisine.
If you want to taste authentic Chinese cuisine in Shibuya, please experience our restaurant's careful work and reliable techniques created by 22 years of experience.

The real taste of Chinese cuisine, created by 27 years of experience.
At the age of 22, he was attracted to the world of cooking at a Chinese restaurant where he worked part-time, and from there he has thoroughly studied all aspects of cooking for the past 27 years, from basic to advanced. During his four years of training at a long-established Cantonese restaurant in a members-only yacht club in Hayama, he learned how to make homemade seasonings and various noodle-making techniques under the supervision of a chef invited from Hong Kong, and mastered the delicate techniques and depth of Cantonese cuisine.
In 2001, I found and applied for a job at Seiryumon in a job magazine and have been with the company for 25 years. After working as a foreman and head chef, I now oversee the flavor of the Ikebukuro branch as the head of the Culinary Section. With a wide range of experience in Chinese and Asian cuisine, I continue to stand in the kitchen every day with the desire to develop a fusion of the skills I have developed through my extensive experience with Asian cuisine at the company and the Japanese climate.

The finish of a dish changes depending on the amount of heat. A dish that has been prepared with meticulous care.
Our best dish is "Wok-fried Prawns with Mayonnaise". The perfect balance between the plump shrimp and the rich mayonnaise sauce is achieved by controlling the amount of heat, which we have cultivated through years of experience. The heat level changes the finished product of the dish, so we pay close attention. The intensity of the heat for a moment greatly affects the texture and aroma of the shrimp. The skill to recognize that moment is the mark of a professional.
The homemade XO sauce we use in our cooking is a seasoning that we have perfected through a process of trial and error. We regularly ask our suppliers to introduce us to new ingredients, and we carefully examine them based on our belief that we use only what we feel is good for our own taste. Our uncompromising selection of ingredients supports the taste of our restaurant.

[Preparation and set-up are important. I want people to experience cooking with all five senses.
His belief in cooking is that "preparation and setup are important. Behind every spectacular cooking scene is meticulous preparation and calculated setup. The condition of the ingredients is assessed at the preparation stage, the order of cooking is assembled, and everything is prepared to be served at the perfect time. This meticulous work in invisible areas leads to the "deliciousness" of our customers.
We want our customers to experience our cuisine through all five senses. The sound of the sizzling griddle, the aroma of the rising steam, the visual beauty of the food as it is prepared in front of your eyes, and the taste of the food in your mouth. When everything is in harmony, a true Chinese dining experience is complete.

[Uniqueness and dedication. Do it yourself, show and teach, and pass on skills to the next generation.
His motto is "Ippon Isshin. I concentrate my mind on one thing and devote myself to it without a second thought. With this attitude, I have been working with Chinese cuisine for 27 years. When teaching young staff, I place importance on teaching them by showing them how to do it. I teach them how to make subtle adjustments to the heat, when to shake the pot, and how to judge the ingredients, which cannot be conveyed through words alone. By actually showing them how to do it, I pass on real techniques to the next generation.