Kaika Tei is a renowned Sichuan restaurant located in Gifu City. Established in 1978, it has long been a leader in Chinese cuisine in Gifu. Unlike typical local Chinese eateries, it offers meticulously crafted dishes that highlight the careful handling of ingredients, the use of spices, and precise cooking techniques.I ordered the JPY 5,500 lunch course. Although it is a high-end restaurant, the lunch menu is extensive and attracts many local customers. The atmosphere is relaxed, giving a sense of being rooted in the community, which is quite appealing.As the opening time of 11:30 approached, a crowd began to gather, so I recommend arriving about 15 minutes early to ensure a spot.■Uni and Scallop Butter Gyoza ◎+Taking a bite, the umami of the uni and scallop bursts forth. Although butter is used, it does not overpower; instead, it subtly supports the sweetness and richness of the seafood. This balance is excellent. Despite being a small dish, it raises expectations right from the start of the course.■Assorted Appetizers ◎+- Edamame Tofu with Sesame Sauce and Bell Peppers The edamame has a gentle aroma, giving a hint of Gifu's local flavor. The tofu itself has a mild taste, but the sesame sauce is quite rich, delivering a strong kick afterward. The contrast is intriguing.- Century Egg The unique flavor of the century egg is quite mild. It has richness yet remains elegant, making it relatively easy to eat even for those who might not usually enjoy it.- Roast Pork and Braised Beef Shank ◎+Both have a stable flavor profile. The beef shank, in particular, has a fragrant aroma reminiscent of star anise that wafts through the nose. Rather than overpowering with spices, it enhances the meat's flavor, which is just right.- Smoked Salmon with Jasmine Tea, Braised Abalone in Shaoxing Wine, and Sweet Vinegar Jellyfish ◎+The salmon is tender, and as soon as it enters the mouth, the smoky aroma spreads. Perhaps due to the use of jasmine tea, it has a floral quality that sets it apart from typical smoked dishes.The abalone retains a firm texture, and the aroma of Shaoxing wine is subtle, adding just a layer of flavor without masking the ingredients.■Chicken, Winter Melon, and Matsutake Mushroom Shantang Soup ◎+Despite its gentle seasoning, it is far from lacking in flavor. Built on the umami of chicken, the delicate textures of winter melon and matsutake mushroom, along with a hint of acidity from the tomato, come together beautifully.Though not flashy in taste, the layers of umami become apparent with each sip. This soup exemplifies the care taken in Kaika Tei's cooking.■Shrimp and Edamame Chinese Pie with Chili Sauce ◎+Visually stunning, the crispy pastry is filled with large shrimp, providing a delightful texture.The accompanying chili sauce is sweet and spicy, enhancing the shrimp's sweetness rather than overpowering it, making for a perfect pairing.■Salt Stir-fried Sea Bass, Cuttlefish, Green Papaya, and Potatoes ◎+This dish is quite impressive. The sea bass is fluffy and tender, while the cuttlefish is surprisingly soft.The green papaya and potatoes gently envelop the seafood, resulting in a dish that is mild yet flavorful, based on salt. Despite its simplicity, it is not monotonous; each bite reveals the sweetness and umami of the ingredients. The straightforward salt stir-fry showcases the depth of the dish.■Braised Hida Pork and Cantonese Napa Cabbage in Shaoxing Wine ◎+The Hida pork is astonishingly tender. It crumbles easily with chopsticks, and the umami of the pork spreads with each bite.The braising liquid contains Shaoxing wine, which also has a gentle presence. Only the unique aroma lingers, elegantly complementing the rich pork.■Fried Rice ⭐️This is outstanding. It is not the typical dry fried rice but rather moist, with each grain coated in umami. Crab is included, and with every bite, the seafood flavor expands.I debated between this and the dan dan noodles, but I believe choosing the fried rice was the right decision. Even as the course's finale, it felt light and kept my chopsticks moving until the end.■Jasmine Tea ◎+The aroma rising with the steam is impressive. Upon sipping, the floral fragrance wafts through the nose, refreshing the palate after the meal. Just drinking it brings a slightly invigorating feeling.■Almond Jelly ⭐️With a smooth and wobbly texture, the almond aroma is present but not overpowering.This simple dessert is quite delicious. Just having this at the end elevates the overall satisfaction of the course.■Frozen Oolong Tea Sorbet ◎+The aroma of oolong tea gently spreads, and the sweetness is quite restrained. The subtle bitterness left behind is noteworthy.Rather than a dessert, it serves to cleanse the palate of the oils and flavors accumulated throughout the course. It is a well-thought-out finale.The JPY 5,500 lunch course was remarkable, with each dish from the first to the dessert maintaining a diverse range of aromas and textures. What stood out to me were the seemingly simple dishes like the stir-fry and soup. They do not rely on strong seasonings, yet they convey a sense of depth in flavor, showcasing the restaurant's skill.And the fried rice and almond jelly at the end were equally impressive. This lunch made it clear why Kaika Tei is considered one of Gifu's representative Chinese restaurants.