Visited in May 2026.I stopped by since I was nearby. The restaurant is located near the eastern side of the Azabu-Juban intersection. Fortunately, I was seated without any wait.I ordered the Weekend Lunch Course: 【Dim Sum Course】.【Dim Sum Course】 includes:⚫︎ Chinese Tea: Choose from A. Honzan Tea, B. Chrysanthemum Tea, C. Osmanthus Tea⚫︎ Assorted Appetizers⚫︎ 5 Types of Hong Kong-style Fried Steamed Dumplings⚫︎ Stir-fried Mochi Pork with a Sweet and Spicy Sauce infused with Shiman-to's Bushukan⚫︎ Yakisoba with Sakura Shrimp and Flat Noodles⚫︎ Dessert of the DayEach dish was served in order.⚫︎ Chinese Tea: I chose B. Pu-erh Tea. It has a clean and refreshing taste without any strong aftertaste, making it delicious.⚫︎ Assorted Appetizers: This consisted of avocado and century egg salad, steamed chicken with a spicy sauce, and lettuce. Combining the century egg with avocado created a harmonious flavor without any strong taste, which was surprisingly delicious. The steamed chicken had a mild spiciness that enhanced its flavor and appetite. The lettuce maintained a nice crunch without any bitterness, offering a gentle taste that was delightful.⚫︎ 5 Types of Hong Kong-style Fried Steamed Dumplings: This included spring rolls, radish cakes, Wagyu and shungiku (chrysanthemum) steamed dumplings, shrimp dumplings, and mushroom dumplings. The spring rolls were incredibly crispy and light, filled with glass noodles, adding depth to the flavor—absolutely delicious. The radish cakes were fried only on the outside, perfectly cooked to retain the texture of the radish fibers, making them easy to cut. They contained minced meat, providing a rich umami flavor—also incredibly delicious. The Wagyu and shungiku dumplings had tender meat balanced perfectly with the shungiku, enhancing the overall taste—again, incredibly delicious. The shrimp dumplings were filled with about three plump shrimp, offering a satisfying texture and a burst of shrimp flavor in every bite—extremely delicious. The mushroom dumplings, containing shimeji mushrooms, were rich in flavor and delightful.⚫︎ Stir-fried Mochi Pork with a Sweet and Spicy Sauce infused with Bushukan: The sauce is flavored with Bushukan (Buddha's hand citrus), and true to its name, it spreads a refreshing citrus aroma in the mouth. The mochi pork itself was juicy and flavorful, and I was amazed that the Bushukan aroma complemented it perfectly.⚫︎ Yakisoba with Sakura Shrimp and Flat Noodles: The sakura shrimp were lightly fried, providing a crispy texture that paired well with the crunchy bean sprouts. The flat noodles were about 1 cm wide, offering a smooth and delicious texture. The dish was seasoned with salt, enhancing both the flavor of the noodles and the sakura shrimp. The contrast in textures made it incredibly delicious.⚫︎ Dessert of the Day: This included a light sugar pudding, banana chocolate, and gluten-free pound cake. The light sugar pudding had a refreshing taste with just the right amount of sweetness, topped with a special syrup made from oolong tea. Once in the mouth, a subtle oolong tea aroma follows after a moment—extremely delicious. The banana chocolate was blended with banana, balancing flavor and aroma beautifully—delicious. The gluten-free pound cake was moist, avoiding the monotony often found in gluten-free options, and was perfectly sweet—extremely delicious.The seating is spaciously arranged, allowing for a comfortable dining experience. The staff's attentiveness was exceptional, frequently refilling my tea. Their explanations were thorough, showcasing wonderful hospitality. What surprised me even more was the superb seasoning of all the dishes, maximizing the quality of the ingredients while maintaining excellent texture contrasts, all presented at a high level. I found the Dim Sum Course to be quite a bargain. It truly lived up to its reputation as one of the finest Chinese restaurants.Next time, I would like to try other courses, including Peking Duck. I will definitely return!