The story
In the quiet streets of Azabudai, Minato-ku, Series offers a Chinese dining experience rooted in Cantonese technique but shaped by a broader Asian perspective. Chef Yuki Kaneko, who also holds a sommelier certification, trained across Hong Kong, Shanghai, Singapore, and Indonesia. That exposure translates into a menu where traditional Cantonese methods meet the spices of Southeast Asia and beyond. The name “Series” reflects the theme of continuity — a sequence of dishes designed to flow together, each course connecting to the next.
Series has held a Michelin star for six consecutive years, recognized in the Michelin Guide Tokyo 2026 for high-quality cooking. The restaurant’s format is “small plates, many dishes” — each course is a compact, focused composition. Dinner options include a Standard Course (weekdays only, 20+ dishes), a Signature Course that features Peking duck and a clay-pot rice with Kesennuma shark fin, and a Premium Course with Ise lobster and A5 Wagyu fillet sandwich. Weekend lunch follows a similar 16-dish format. The menu changes every two months, keeping the sequence fresh.
The interior is designed for counter dining, allowing guests to watch the kitchen as plates are assembled. Chef Kaneko’s pairing skills — he is a trained sommelier — add a layer of harmony to the “series” of dishes. The restaurant is open daily for dinner, with lunch on Saturdays, Sundays, and holidays. It is an air-conditioned, bar-equipped space that also offers takeaway options. For those who cannot visit, Series’ dishes are available nationwide through Mitaseru, a home-delivery service.
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