The story
Piao-Xiang is a Chinese restaurant devoted to traditional Sichuan cooking at 5-19-1 Hiro, Shibuya-ku, Tokyo, and it holds one Michelin Star for 2026. The Hiroo room opened in 2022 as the home of owner-chef Igeta's newest work.
Igeta trained in Shanghai and Chengdu before opening the first Piao-Xiang in 2005. In 2018 he was accepted into the Songyun school of Chengdu cooking and, by his own account, he is the only chef running a Sichuan restaurant in Japan from that line. Gault&Millau scores the kitchen 16 for 2026.
Hiroo drops the à la carte list. There is a single course, and every guest sits down together at 18:30. The dishes rest on Chengdu technique, with spices and house-made fermented seasonings, and Igeta reads them as a fresh take on tradition. His rules are firm. Dried oysters stand in for oyster sauce, tomato is cooked from scratch, and no chemical seasoning is used.
The name comes from a bamboo forest Igeta visited in Sichuan, and bamboo appears in the paintings and the patterns on the dishes. The team also pays close attention to vessels and interior details, so the tableware belongs to the meal as much as the food does.
Recognition
Ambience
Details
Location
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