A wonderful Chinese restaurant located in a residential area about a 15-minute walk from Kamakura Station, perfect for a special anniversary lunch.The exterior gives off a vibe reminiscent of a long-established Japanese restaurant in Kyoto, and it opened about ten years ago, utilizing the original Japanese-style house. I had been wanting to visit for a long time.Upon entering, we took off our shoes, and the counter seats allowed us to enjoy our meal while admiring the seasonal courtyard. This luxurious atmosphere is hard to find in the city, and at this point, I was already thrilled that I made the trip.I reserved a weekday lunch course, and the menu looked exciting, making me curious about what dishes would be served and in what style.Since we drove, we started with a non-alcoholic White Tea Sparkling. This drink uses the rare Chinese tea Bai Hao Yin Zhen, which was loved by historical Chinese emperors. It has a subtle sweetness from the white tea combined with the refreshing acidity of apple, making for an elegant drink.The course began with Yuba (tofu skin). The appetizer featured silky, melting yuba topped with a beef miso from Mapo Tofu, creating a cold Mapo Tofu experience.Next was the Sagami Bay dish, featuring yellowfin tuna paired with a sauce made from Chinese black vinegar, served on a beautifully arranged plate.Then came the Tanba Takasaka chicken. The "Yodare Chicken" was generously garnished with sesame and cilantro, and the soft liver pâté in the center was delightful. We saved some of the sauce for the upcoming dumplings and noodles.Dumplings arrived next, with a chewy skin and juicy filling. We piled on sesame and nuts along with the Yodare Chicken sauce for a delicious bite.Following that were the noodles, made with freshly boiled Chinese noodles infused with Sichuan pepper. We mixed them well and used all the Yodare Chicken sauce.The spring rolls contained shrimp, eggplant, and mushrooms with a porcini-like aroma from Yamanashi Prefecture. They were crispy and hot, perfect for grabbing and biting into, with the numbing sensation of Sichuan pepper adding a nice touch.Next was the Yamayuri Pork, featuring braised pork belly from Kanagawa Prefecture, which was first grilled and then simmered. We enjoyed it with winter melon.In the steamer, we found steamed buns, which were also great for wrapping around the fillings.The A-cai, imported directly from Taiwan, resembled romaine lettuce and was paired with fermented tofu for a gentle flavor that was comforting. Interestingly, there was a Taiwanese customer that day who remarked that it was even better than what they had in Taiwan.The Mapo Tofu had a perfect balance of numbing spiciness and umami, making it incredibly delicious and a perfect accompaniment to rice. Both the chili oil and Sichuan oil were homemade, adding wonderful aromas. I might have opted for a large size if I had known how good it would be. Despite having had Mapo Tofu before, I couldn't help but wonder why this one was so delicious—personally, it was the best I've ever had.For dessert, we had Aiyu jelly made from Taiwanese Aiyu, served with pear. It had a gentle sweetness and a refreshing crunch from the pear.The tea sweets were presented on a celebration plate, featuring cookies made from Taiwanese Oriental Beauty tea, white sesame caramel, Sichuan chocolate cake, pecans, macadamia nuts, chili, and dried figs. I was excited to decide where to start.The dishes were delicately and elegantly flavored, making them perfect for adults. The presentation and atmosphere of the restaurant reflected a high aesthetic sense with a touch of Japanese style, making it a great recommendation for a stroll in Kamakura or for a special occasion. They also offered wine pairings and a selection of rare Chinese liquors, including a comparison of Shaoxing wine, which I wish I could have tried—I'll have to come back for that.It was a great meal!