Opened in 2005, Zangzen Japanese Restaurant is one of the few long-established Japanese restaurants in Beijing with a history of more than 10 years. Owner Kinji Kobayashi has been the head chef of the Beijing Hotel since 1989 until he opened his own restaurant, and he is the most well-known Japanese chef currently active in Beijing. At the same time, he is also a goodwill ambassador for the popularization of Japanese cuisine, a senior judge of previous Sino-Japanese cuisine competitions, and is known as the "living dictionary of Japanese cuisine in Beijing". Since its opening, Zangshan has attracted celebrities from all walks of life in China and Japan, and many celebrities have taken photos of them in the store. To this day, Zangzen is one of the most popular Japanese restaurants among Japanese nationals in Beijing. Zangshan Japanese Restaurant is located in the Good Luck Street next to the China-Japan Youth Exchange Center, and the basement floor of the store is the Zangzen Izakaya, which is relatively cheap, and will be open until 4 a.m. the next night, which is an out-and-out late-night canteen in Beijing. The second basement floor is Kobayashi Kappo. The so-called "kappo" is not a kind of cuisine, but describes a form of dining that can be seen by the chef directly in front of the kitchen. On the other hand, the "food pavilion" is a form of dining that the chef brings to the guests after it is ready in the kitchen. The second basement floor of Zangshan is "Kobayashi Kappo", which is a restaurant where you can see Kobayashi Konji personally cooking and cooking in front of the bar, Kobayashi Kappo has eight bar seats, eight private rooms, and can be set meals or a la carte, with prices ranging from 200 yuan to 3,000 yuan. The best way to experience Kobayashi's kappo is to try his thin-sliced sashimi, a dish that tests the chef's knife skills, that is, the sashimi is cut as thin as a piece of paper, and the chopsticks are thin enough to let in the light, and the taste is less greasy with the thick slices. In addition, the grilled fish is salted and the meat is very tender, although it is only a simple step forward, but most Japanese restaurants do not have this in the past. There are many diners who come to Kobayashi Kappo, so you need to make a reservation in advance.