The hot pot here is exceptional, showcasing the chef's meticulous preparation. Contrary to its vibrant red appearance, it's not overwhelmingly spicy; instead, the harmonious blend of Sichuan pepper and Chinese spices is truly soothing. I could smell it all day long.The ingredients are luxurious, especially the scallops, which I enjoyed slightly undercooked in the hot pot. The quality of the ingredients combined with the spices was quite moving. The homemade sausage was also thick and delightful! The vegetables and mushrooms were fresh, and I appreciated the abundance of melons. Additionally, the course included fresh beef, pork, chicken breast, and slices of sea bream, all of which were delicious. The dipping sauce was flavored sesame oil.As a personal request, I think it would enhance the experience to have lamb and perhaps another type of dipping sauce, similar to what you find in traditional Chinese hot pot restaurants.The other course dishes were also impressive. The appetizers, such as the kampachi (amberjack) with salt and pepper, were particularly appetizing. The second dish, fried squid, was tender with a crispy coating, and I finished it in no time. The Akita Komachi white rice we added midway perfectly absorbed the spiciness and paired wonderfully with the meal. The homemade almond tofu served at the end left a gentle aftertaste, making it a standout dish.As a wine lover, I was thrilled with the selection. There was a variety of options including champagne, white, rosé, orange, and red wines, making it enjoyable to choose, and they paired excellently with the hot pot!Both owners were friendly and engaged in conversation about hot pot and wine, creating a warm atmosphere. The restroom, which is often a concern, was also clean.Overall, this restaurant conveys the care and effort put into the dishes. It's a slightly upscale Chinese restaurant, but the authentic flavors without any chemical taste were a pleasant surprise. I definitely want to visit again.