Four Seeds Co., Ltd. (Minami-Aoyama, Minato-ku, Tokyo; Representative Director, Chairman and CEO: Sachiko Asano) is opening the Chinese restaurant Kokaen on the fourth floor of JIYUGAOKA MUSE SQUARE, a new commercial landmark opening in front of Jiyugaoka Station, on Thursday, September 17, 2026.
Kokaen is the only Chinese restaurant inside JIYUGAOKA MUSE SQUARE, serving authentic Chinese cuisine prepared with carefully selected ingredients and skilled technique.
The full menu was created by Jiro Kimura, Four Seeds' Executive Chef for its Chinese cuisine division, who has received numerous awards at cooking competitions in Japan and abroad. Signature dishes include the Sichuan-Style Clay Pot Mapo Tofu, made with house-made chili oil and doubanjiang from Sichuan province, and the Loaded Five-Ingredient Ankake Yakisoba.
Lunch features an affordable set menu, while dinner offers à la carte dishes and course meals. Also recommended is a value set pairing the restaurant's signature pan-fried gyoza with two appetizers and a choice of drink.
To mark the opening, the restaurant is offering the seven-course Kaen Course, a lineup of chef recommendations, at a special price of ¥3,900 (tax included). The course opens with an appetizer platter of four items, including Yodare Chicken and shrimp marinated in Shaoxing wine, followed by xiaolongbao, shark fin soup, Peking duck, and stir-fried shrimp and squid with karasumi (bottarga). Guests can then choose their main dish from the signature Loaded Five-Ingredient Ankake Yakisoba or the Mapo Tofu Gozen set.
The restaurant suits a wide range of occasions, from family meals and gatherings with friends to dining on special occasions.
Store Overview
| Item | Details |
|---|---|
| Name | Kokaen |
| Opening Date | Thursday, September 17, 2026 |
| Address | JIYUGAOKA MUSE SQUARE 4F, 1-29-1 Jiyugaoka, Meguro-ku, Tokyo |
| Access | In front of Jiyugaoka Station (Tokyu Toyoko Line / Oimachi Line) |
| Hours | 11:00 AM to 10:00 PM (last order 9:00 PM) |
| Phone | 03-6421-1234 |
| Seats | 48 |
Menu (Selection)
Recommended Menu
Sichuan-Style Clay Pot Mapo Tofu (Signature) — ¥1,200 (small portion ¥830)
Made with house-made chili oil, house-made Sichuan pepper oil, and doubanjiang from Sichuan province, finished with Chinese tamari soy sauce, this mapo tofu is defined by its deep aroma and numbing heat.
Loaded Five-Ingredient Ankake Yakisoba (Signature) — ¥1,480
Made with seven kinds of vegetables along with shrimp, squid, pork, and quail eggs, among other ingredients. Fried noodles cooked until fragrant are generously topped with a house-made soy sauce sauce. The noodles can also be changed to a crispy fried style.
Signature Pan-Fried Gyoza Set with Three Snacks (Store Exclusive) — ¥1,480
Set includes: 3 pieces of pan-fried gyoza, two of the day's Chinese appetizers, and one mug drink (choose from the list below):
Draft beer, highball, lemon sour, oolong highball, dragon highball, jasmine highball, shochu highball, Shaoxing wine (glass), Dong Ding oolong tea (served by the pot), aged Yunnan pu-erh tea (served by the pot)
Pair the restaurant's signature pan-fried gyoza and Chinese appetizers with a drink of your choice — an affordable set perfect for a casual drink while enjoying Kokaen's flavors with ease.
Lunch Menu
- Three-Dish Set — from ¥1,880. A generous lunch where guests choose two dishes from a selection of six, including mapo tofu and stir-fried shrimp and vegetables with salt.
- Single-Dish Set — from ¥1,580. A lunch-only set featuring one main dish of your choice from four options, including yurinchi (crispy fried chicken), mapo tofu, and stir-fried liver and chives, served with rice and Chinese soup.
- Noodle & Half Fried Rice Set — from ¥1,380. A filling noodle lunch featuring one noodle dish of your choice from six options, including dandan noodles and Chinese-style ramen, served alongside fried rice.
Dinner Sets / Plans
Kaen Course (7 Dishes) — No advance reservation required, opening commemoration
Opening commemoration special price: ¥3,900 (regular price ¥4,300)
Special price period: Thursday, September 17 through Monday, November 30, 2026 (planned)
Served from 5:00 PM
- Cold dish: Appetizer platter, 4 kinds (Yodare Chicken / jellyfish with scallion and ginger / shrimp marinated in Shaoxing wine / scallion char siu)
- Dim sum: Xiaolongbao
- Soup: Shark fin soup
- Specialty: Peking duck
- Seafood: Stir-fried shrimp and squid with karasumi
- Noodles or rice: Loaded Five-Ingredient Ankake Yakisoba (half portion) or Mapo Tofu Gozen
- Dessert: Mini almond tofu, jasmine tea
Kasai Set — No advance reservation required, ¥2,680 per person
Six dishes: an appetizer platter of 3 kinds, house-made gyoza, yurinchi served as a salad, shrimp in chili sauce, Sichuan-style mapo tofu with rice or shrimp and lettuce fried rice, and mini almond tofu.
Party Plan — Reservation required, ¥8,000 per person
Eight dishes: an appetizer platter of 5 kinds, Peking duck, xiaolongbao and dim sum, braised whole shark fin, tender three-breed pork sweet and sour pork in black vinegar, stir-fried shrimp and squid with karasumi, Loaded Five-Ingredient Ankake Yakisoba (half portion) or Sichuan-style mapo tofu with rice, and a dessert platter of 3 kinds.
Prices, contents, periods, and names are subject to change. All prices include tax.
Executive Chef, Chinese Cuisine Division: Jiro Kimura
Born in 1972 in Toshima-ku, Tokyo.
After graduating from Musashino Culinary College, he spent around 20 years at a Sichuan restaurant run by Kenichi Chin, during which he taught at cooking classes and culinary schools, took part in numerous food events, published cookbooks, and appeared on television.
He served as head chef at Szechwan Restaurant Chen (Shibuya) and as head chef (and manager) at Shisen Hanten (Nihombashi), before becoming head chef at Kasairou Lumine Yokohama. At the 2003 All Japan Chinese Cuisine Competition held in Hong Kong, he received a Special Award and Bronze Award in the Hot Dish, Poultry and Livestock category, and at the 2008 edition of the same competition he received the Director-General of the Agriculture, Forestry and Fisheries Bureau Award and a Silver Award in the Seafood category.
That same year, he also received the Gold Award at a cooking competition using American Jack cheese.
He has also received the Tokyo Governor's Award, among numerous other honors from cooking competitions.
He is also active as a food education instructor and in volunteer activities.
