Sliced Matsukawa Flounder with Aoyama Pepper and Kujo Green Onion Sauce Oven-Roasted Char Siu Blanched Hokkigai with Green Onion and Ginger Sauce Winter Melon and Hairy Crab Soup topped with Fried Baby Clams Chilled Bihun with Botan Ebi Wagyu Tenderloin with Manganji Pepper Sauce Managatsuo with Sansho Herb Chilled Chinese Noodles Fried Rice with Abalone Corn Ice Cream The char siu, slowly roasted in front of the counter, is incredibly tender and flavorful. The lineup features seafood as the main ingredient, combined with Chinese cooking techniques. The Managatsuo prepared in a spicy sauce (which I’ve named myself) not only looks amazing but also has a strong kick of sansho, embodying the essence of Chinese cuisine. If possible, I would love to enjoy it with some white rice.
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