The Bold Contemporary Taste of Art

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The Bold Contemporary Taste of Art

Chinese cuisine with an artistic twist. That’s Renge the Ginza Chinese restaurant creating a marriage of artistic elements with every dish. The restaurant explores epicurean aesthetics from the symmetry of the hors d’oeuvres to the tenderness of its sous-vide Yodare Chicken topped with a stimulating spicy sauce that unites flavors in succulent matrimony on the diner’s palate.

Chinese Jellyfish is standard fare for Chinese cuisine, but substituting cucumbers with watermelon radishes gives it a new twist, color, and crisp texture. Tastes mingle with textures, balancing the sweet and the sour with the spicy.

“Cooking is a fleeting art that can only be appreciated from seeing it to consuming it,” says chef Hidetoshi Nishioka. His serves his patrons works of art—bringing together techniques from both the East and West and crossing genres in the cooking world. His art is the art of stimulating the tastebuds and captivating the eyes, while pacing each course to create an exclusive Nishioka experience in Chinese cuisine.

RENGE
Address: GINZA 745 Building 9F, 7-4-5 Ginza, Chuo-ku, Tokyo
Tel: 03-6228-5551
Opening hours: 6pm-10pm (last order)
Closed: Monday
© Masahiro OkamuraAssorted hors d’oeuvres. Clockwise from the upper-left: Stewed Duck Tongue, Ark Shellfish in Shaoxing Wine, Bamboo Shoots Stewed in Soy Sauce, Yodare Chicken, and in the center, Jellyfish with Watermelon Radishes. Hors d’oeuvres are included with the courses ¥15,000.
© Masahiro OkamuraPrawn and Bamboo in Chili Sauce. It’s secret ingredient, American lobster, deliver its Nishioka-ness.

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