Old Rain (Waseda)
Homey Chinese medicinal cuisine reminiscent of traditional Japanese cuisine
The satisfying sound of the wok, the white steam rising from the bamboo steamer, and the aroma of sesame oil that whets the appetite... With an open kitchen right in front of you, this restaurant is reminiscent of a Hong Kong restaurant where the chef shows off his skills in a private space.
After gaining experience as a chef at the Chinese restaurant Kogetsu Shinjuku, the owner and chef of the new restaurant has changed the style. A certified high-end nutritional and herbalist, he serves a nine-course omakase course meal using cooking methods that follow the basic principles of traditional Chinese medicine.
"Stir-fried scallops with sesame flavor"
"Compared to scallops, oysters have firmer adductor muscles and are chewy. If they are cooked too long, they will become hard, so we sear the surface strongly to avoid a noticeable fishy smell, and then just warm them up," says Maeda. The sesame oil sauce with a subtle ginger aroma is based on classic Sichuan cuisine. There are also spices to change the flavor. Courses start from 9,500 yen.
"Healthy beetroot, peanut, and guinea fowl soup"
This specialty dish is made in accordance with the principles of medicinal cuisine, allowing you to fully enjoy seasonal ingredients and their extracts. The beets have an earthy flavor typical of root vegetables, while the peanuts are fluffy and crunchy. Served with a sauce made from soy sauce, vinegar, and chili oil. From the course menu.
"Steamed soft-shelled turtle wrapped in lotus leaves"
This dish uses Uonuma soft-shelled turtles, farmed in Niigata, Maeda's hometown, which have firm, firm flesh. It's seasoned with salted Chinese kanran, a Chinese ingredient said to moisten and strengthen the lungs. From the à la carte menu. 4,200 yen.
For example, the specialty health soup is a combination of beets, peanuts, turmeric and guinea fowl. Maeda says, "In the spring, when blood tends to be lacking, we incorporate ingredients that replenish blood and circulate it throughout the body to improve liver function."
Although the stir-fry may seem bold, the surface of the clams is lightly seared and then cooked to a temperature of 70°C. It is then tossed in a sauce of separately cooked butterbur shoots and sesame oil, with care.
There is a wide selection of items and it is run by a single person, so please come with plenty of time.
"I want to offer the food I want to eat at the price I want to eat," says Maeda. 
The interior of the restaurant is mainly counter-style, allowing diners to sit close to the chef.
