The master of Chinese cuisine, Kinya Komoda, has trained numerous disciples, including Ichirin Hanare, Shinzenbi, Ko-Sai Ichidachi, and ShinoriS, and occasionally appears on television. He is a friendly person who always shares valuable insights.◆ Blanched Aori Squid with Goji Berries and Vinegar Sauce, topped with Caviar ◆ Unpairo (low-temperature vacuum-cooked Kato Pork from Gunma Prefecture) with Sweet and Spicy Sauce ◆ Gyoza stuffed with Kato Pork, Abalone, Crab, and Shrimp, served in Jinhua Ham Soup ◆ Peking Duck with Two Flavors: Blood Orange Jam and Tenmenjan, Young Corn ◆ Mountain Vegetables, Fava Beans, and Young Sweetfish with Homemade Karasumi Powder ◆ Truffle Beef Stir-Fry with Salad Daikon, Radish, and Furu Sauce ◆ Kesennuma Moukazame Shark Fin with Crab Meat and Egg Sauce, Steamed Abalone ◆ Kinmedai from Tsukumo in Kochi Prefecture, Marinated in Chili Sauce, Served with Fresh Yuba ◆ Ise Lobster with White Wine Mayonnaise Sauce and Greens ◆ Firefly Squid Mapo Tofu with Spicy Yakisoba ◆ Char Siu Fried Rice ◆ Black Bean Ice Cream and Egg Tart I absolutely love the seasoning here. The Unpairo is truly delicious, and the unique raw beef stir-fry can only be tasted here. The shark fin is also top-notch. The three types of rice served at the end are all delicious!
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