I visited this reservation-only restaurant for a gathering of four at a round table after quite some time. Sharing and savoring the Chinese dishes was truly exceptional, and the conversation flowed naturally. The course, which lavishly incorporated seasonal ingredients, kept us engaged and entertained until the very end.■ Appetizers (6 varieties)● Yodare Chicken: Tender chicken cooked to perfection, coated in a rich sauce with aromatic spices. The balance of spiciness and umami is exquisite, instantly whetting the appetite from the start.● Octopus with Sansho: The octopus has a delightful chewiness, complemented by the refreshing aroma of sansho pepper. Each bite releases the octopus's flavor and the sansho's fragrance, making it a dish that pairs perfectly with drinks.● Fried Okra with Chili Snack and Nuts: The okra has a light, crispy texture. The addition of the savory chili snack and nuts creates a delightful contrast in texture.● Young Corn with River Fish Anchovy: The sweetness of the seasonal young corn harmonizes beautifully with the umami and saltiness of the river fish anchovy. A simple yet memorable combination.● Salted Pork Tongue with Pistachio Paste: The well-seasoned, chewy pork tongue pairs wonderfully with the rich and nutty pistachio paste, creating an interesting dish with a touch of Western influence.● Century Egg Tofu with Wakayama Shirasu: The smooth tofu is enriched by the richness of the century egg and the saltiness of the Wakayama shirasu, resulting in a gentle yet layered flavor.■ Dim Sum● Corn and Daikon Cake: This innovative dish features a chewy daikon cake topped with meat miso, corn ice cream, a sauce made from reduced Chinese soy sauce, and even caramel popcorn made from white corn. The combination of warm and cold, sweet and savory creates a delightful experience that changes with each bite.● Stir-fried Water Spinach: This dish is so delicious that everyone can't help but be impressed. The broth has a noticeable spiciness, yet it has a strangely addictive quality that keeps you reaching for more. The crunchiness is also just right.● Beijing-style Shrimp Chili: The sweet and spicy sauce is simply exquisite. While the shrimp is delicious, the sauce is so well-crafted that it feels like the shrimp exists just to complement it, making you want to savor every last drop.● Crab Omelette: Generously filled with carefully shredded hairy crab, this luxurious crab omelette combines with creamy eggs and sauce, allowing the crab's umami to fill your mouth.● Tianjin Rice: I requested rice to generously top with the crab omelette, transforming it into an incredibly indulgent Tianjin rice. This is a delightful way to enjoy the course.● Steamed Kinmedai: The seasonal kinmedai has a firm texture and excellent fat content. The fragrant green onion sauce ties everything together, making it enjoyable until the very end.● Ise Lobster Stir-fried with Sichuan Mayonnaise: The moment this dish arrives, it draws gasps with its impressive presentation. The lobster is generously portioned, and the mayonnaise, enhanced with doubanjiang and Chinese pickles, creates a deep, flavorful experience with just the right amount of spice.● Fried Anago with Spiced Breadcrumbs: The anago from Awaji Island is simmered before frying, resulting in an unexpectedly fluffy texture. The spicy breadcrumbs add a delightful crunch, making it irresistibly delicious.● Spicy Chicken: The mountain of chilies is surprising, but the spiciness is more aromatic than overwhelming. The fried chicken is crispy on the outside and incredibly juicy on the inside, allowing you to fully enjoy the spice flavors.● Miyazaki Hiuchi Beef Lettuce Wrap: The Miyazaki Hiuchi beef, coated in a sweet and spicy Chinese sauce, releases juices and umami with each bite. Wrapped in crisp lettuce, it leaves a light aftertaste, making it easy to eat more.● Mapo Eggplant: The melt-in-your-mouth texture of the silky eggplant is outstanding. The umami is incredibly rich, making it a dangerously addictive dish that had me asking for another bowl of rice.● Sweet Shrimp Fried Rice: I love this fried rice so much that I order it every time, even when I'm full. This time, I added sweet shrimp, and the soft sweetness of the shrimp paired beautifully with the fried rice's aroma, creating a luxurious flavor that was different from usual.● Chicken Rice (Jirohan): This style involves mixing steamed chicken, egg, and bettara pickles generously. It has a junky quality while being packed with umami, making it impossible to stop eating even towards the end of the course.● Fried Noodles with Clams and Kujo Green Onions: The noodles are fried until crispy, delivering exceptional aroma. The clams' umami seeps into the deep broth, which the Kujo green onions absorb, making even the wilted onions delicious.● Soup Soba: A gentle bowl enjoyed towards the end of the course. "Ah, this is comforting," I couldn't help but exclaim. The thin noodles slide down beautifully, making it a perfect finale.● Almond Tofu: The smooth almond tofu is complemented by a refreshing citrus sauce, providing a pleasant conclusion to the meal. It wonderfully resets the palate, making you think, "Did I really eat such rich Chinese food?" Once again, this unique course used seasonal ingredients generously, adding playfulness and creativity to traditional Chinese cuisine. Despite the many dishes, I never felt overwhelmed, only a satisfying sense of fulfillment remained. It's no wonder it's hard to get a reservation. I look forward to returning when the seasons change.
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