4000 Chinese Restaurant

The story

4000 Chinese Restaurant Tokyo | Refined Sichuan Cuisine in Minami-Aoyama

The kitchen and its philosophy

4000 Chinese Restaurant in Tokyo operates as a fully reservation-only establishment where Chef Kinya Komoda directs the cooking floor. He draws upon thirty years of professional experience to shape his approach to Chinese cuisine with deep roots in Sichuan traditions. The menu avoids rigid repetition by weaving Japanese traditions and locally sourced produce into each plate. Komoda personally visits producers across Japan and selects seasonal seafood and vegetables at Toyosu Market alongside expert brokers. Recent consistency in technique and ingredient selection secured a 15.5 rating from Gault & Millau for 2026.

Signature courses and seasonal focus

Guests navigate a structured progression of roughly thirteen dishes spanning from starters through desserts. The standard dinner lineup costs twenty-two thousand yen and typically features braised shark fin. A premium alternative expands the sequence to include live seafood, shrimp, rabbit, and shark fin for thirty-eight thousand yen. Seasonal variations shift the composition regularly while maintaining the standards of modern Chinese cooking. Collectors can also reserve specialized menus featuring aged dry goods five to seven days in advance.

The dining room and service

The interior accommodates twenty guests across eight counter positions and two private tables designed for four to six people. Staff emphasize quiet conversation and steady pacing rather than theatrical presentation. The space maintains a smoke-free environment and adjusts its operating calendar monthly to align with ingredient availability. Diners frequently describe the atmosphere as a restorative retreat that mirrors the comfort of returning home. That grounded sensibility extends through the final dessert course before guests depart.