This time, just like the last, I was thoroughly satisfied.The small portions pack a punch with their flavors.However, that's something anyone can do.The real question is, how do you elevate the dish from there?Chef Sasa's unique sensibility added an extra layer to the parade of dishes.◆ Shrimp and young ginger salad.◆ Kato Pork with winter melon in spicy sauce.◆ Chilled tomato soup.◆ Peking duck.◆ Steamed fish.◆ Stir-fried chicken with chili.◆ Abalone risotto-style fried rice.◆ Chilled tantanmen noodles.◆ Peach jasmine milk tea.◆ Kirin beer.【Review】Delicious Best-3① Peach jasmine milk tea.At the bottom, there’s white peach compote made with fragrant olive and white wine syrup, and jasmine tea.In the center, there’s a jelly made from the poaching liquid, topped with almond espuma.As someone who struggles with spicy food, I found this course a bit overwhelming for my palate...I tend to feel happiest when eating sweet things, so this was my favorite.I wonder if the peach variety or ripeness was different?There were chunks of pure white and pink peaches.The sweetness from the top and bottom was different but complemented each other well.I could have enjoyed three times the portion... just for me.② Steamed fish.The fish was thick flounder.It was plump and juicy, perfectly cooked, making it delicious on its own.The sauce was made with scallion oil and soy sauce, but it also had a sweetness reminiscent of the sauce used in twice-cooked pork.Since the fish is mild, adjusting the amount of sauce creates the perfect match.③ Abalone risotto-style fried rice.This is the complete opposite of typical local Chinese fried rice, using “small portions” as its greatest strength in layering flavors.They prepared egg fried rice in advance, then added abalone, shark fin, abalone steaming liquid, oyster sauce, and white broth to cook.On top, there’s shaved truffle and butter.Mix it until the butter melts, and then enjoy....First of all, it’s a flavor I’ve never experienced before.It leans heavily towards risotto but is undoubtedly Chinese in style.Rich, creamy, and complex in flavor.In a word... this must be the “Ji-Cube flavor.”It was the main dish of today’s course.A unique and delicious taste indeed...I was seated next to a fellow reviewer, “Kuchara,” who seemed to discover mythical creatures like kappa, Nessie, and tsuchinoko.I couldn’t help but eavesdrop, but I’m the type who lets things go in one ear and out the other.However, I completely understand the sentiment.Kisetsu Gen Tei Omakase Course ¥6600 + Kirin Beer ¥880 = ¥7480 (tax included).