The restaurant offers irregular lunch services as part of a training program for young chefs. Normally, it’s quite difficult to make a reservation for dinner, which can feel a bit intimidating for me, so I really appreciate this lunch option. The menu is not revealed until you arrive at the restaurant, but there are two options: Menu A features spicy dishes, while Menu B has no spice at all. On this day, Menu A was Sichuan-style braised pork (Shui Zhu Rou Pian), and Menu B was shrimp in sweet and sour sauce. I was a bit apprehensive about the term "Shui Zhu," but I decided to be brave and chose Menu A for JPY 1300. (You can check the menu while waiting outside.) After about 15 minutes of waiting at my table, the dishes arrived. At first glance, it looked quite spicy, but once I tasted it, I was relieved to find it wasn’t too intense. There was no lingering heat, and the flavor seemed to focus more on umami rather than just spiciness. The balance of meat and vegetables was excellent, making it a perfect accompaniment to white rice. I think anyone who isn’t extremely sensitive to spice would find it quite manageable. The side dish was cold tofu with green onion salt, and the soup had a hint of curry flavor. Since this lunch service is part of a training program for young chefs, they kindly ask that you refrain from rating it on gourmet sites. This special lunch is available until July 4th (Saturday). For more details, please check the restaurant's Instagram. On this day, I managed to get in on the first round by lining up 20 minutes before opening (and I shared a table). There were about 20 people waiting outside. I believe the second round of guests will be able to enter about 40 minutes after opening, just for your reference.