東海飯店
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A long-running Chinese restaurant in the Higashi-Nihonbashi area that has built a loyal lunchtime following among local office workers. The interior is compact and unpretentious, with a counter and a handful of tables that fill quickly at midday. The kitchen focuses on home-style Chinese cooking — hand-made dumplings, stir-fried vegetable sets, and kikurage egg dishes prepared fresh to order. Dinner is more relaxed, with à la carte ordering and a broader selection.
Address
2-chōme-16-8 Higashinihonbashi, Chuo City, Tokyo 103-0004, Japan
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Contacts
Hours
Today
Open now11:00 – 15:0017:00 – 23:00
Monday
11:00 – 15:0017:00 – 23:00
Tuesday
11:00 – 15:0017:00 – 23:00
Wednesday
11:00 – 15:0017:00 – 23:00
Thursday
11:00 – 15:0017:00 – 23:00
Friday
11:00 – 15:0017:00 – 23:00
Saturday
11:00 – 15:0017:00 – 23:00
Sunday
11:00 – 15:0017:00 – 23:00
Features
Cash onlyLocal neighbourhood ChineseLunch sets & à la carte dinnerHome-style Chinese cookingHand-made dumplings
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch Set Meals
Dumplings
Dinner à la Carte
Lunch Set Meals
Stir-Fried Vegetable Set
Seasonal vegetables wok-tossed in garlic and oyster sauce, served with steamed rice, miso soup, and a small side. The most popular lunch option.
¥800
Kikurage Mushroom & Egg Stir-Fry Set
Soft cloud-ear mushrooms (kikurage) stir-fried with beaten egg in a light soy sauce. Served with rice and soup. A classic Chinese home-cooking combination.
¥800
Pork Liver & Chive Stir-Fry Set
Tender pork liver quickly stir-fried with garlic chives and ginger in a savoury sauce. Rich in iron and flavour. Served with rice.
¥850
Pork & Green Pepper Stir-Fry Set
Julienned pork with green peppers and bamboo shoots in a soy-garlic sauce. A well-balanced Chinese classic, served with rice and soup.
¥850
Mapo Tofu Set
Silken tofu in a spiced ground pork and doubanjiang sauce, served with steamed rice and miso soup. Gentle spice level suited to local tastes.
¥900
Shrimp & Chilli Stir-Fry Set
Prawns stir-fried in a tangy tomato-chilli sauce with garlic and ginger. Served with rice and soup.
¥950
Dumplings
Hand-Made Boiled Dumplings
The house specialty: thick-skinned dumplings hand-pressed and boiled, filled with pork and cabbage. Served with soy-vinegar dipping sauce and chilli oil.
¥600
Pan-Fried Dumplings (Yaki Gyoza)
Pan-fried dumplings with a crispy browned base and juicy pork-and-cabbage filling. Served with ponzu and chilli oil.
¥580
Dumpling & Soup Noodle Set
Half-serving of boiled dumplings alongside a bowl of Chinese-style noodle soup. A satisfying lunch combo.
¥900
Dinner à la Carte
Shrimp with Mayo Sauce
Deep-fried prawns tossed in a rich, creamy mayonnaise sauce. A perennial Chinese restaurant favourite.
¥1,100
Kung Pao Chicken (with Cashews)
Diced chicken wok-fried with dried chillies, Sichuan peppercorn, and roasted cashews in a sweet-spicy sauce.
¥1,000
Spring Rolls
Golden-fried rolls filled with pork, glass noodles, bamboo shoots, and cabbage. Crispy shell with a fragrant savoury filling.
¥700
Cantonese Steamed Fish (Yang-Guo-Lao)
Whole steamed seasonal white fish with ginger, spring onion, and fragrant soy oil poured tableside. A centrepiece dish ideal for groups.
¥2,200
Fried Rice
Wok-fried rice with egg, spring onion, and roasted pork. Light and fragrant, perfect as a final carb course.
¥700
Thick Egg-Drop Soup (Ankake)
Silky corn and egg-drop soup thickened with cornstarch, served as a warming starter or side.
¥500