It's Friday night.In Nishiazabu.I took a little stroll from Roppongi Station on the Hibiya Line.Tonight, I visited Ji-Cube, a restaurant specializing in innovative Chinese cuisine based on Sichuan flavors.It’s been about a year and a half since my last visit, which was at the end of the year before last.I was joined by my usual companion, who jokingly calls herself "the former Fujiko Mine."She’s a regular here and said, "If I come alone, I might get hit on by other customers, so Raccoon, you’re my bodyguard, okay?" I thought to myself, "No one’s going to hit on you!" but I kept that to myself and replied, "Sure, I’ll be your bodyguard!"Just last weekend, we went to a sushi place in Kobikicho together, so it feels like a Fujiko Mine festival on the weekends, but there was no option to decline!After all, it seems difficult to get a reservation here, and most importantly, the food is delicious and the cost-performance is outstanding.Last time, I enjoyed the Shanghai crab and shark fin, but I wonder what the summer menu, which changes every two months, will be like.Excited, we gathered at 6 PM.We sat at the back of the counter and greeted Chef Sasa."You’ve been here before, right?""Yes, that’s right."He remembers me.Maybe I left a mark, or rather, a scar, on him...Now, let’s get to the main topic.We enjoyed a dinner course with pairings.I’ve included comments for each dish in the photo section, so I hope you enjoy them along with the images.And thank you for the wonderful meal.Every dish was a hit.This is the place for Chinese courses.I even made a reservation for my next visit on the spot, and this has become one of the restaurants I want to keep coming back to.⚫︎ Herb Chicken Slices ・Spumante: Cuvee Extra Dry, San Martino Vini, NV, Prosecco, Italy Is this breast meat? The sliced meat, infused with herb flavors, pairs perfectly with the acidity of the thin lemon slices. The rich Prosecco complements it wonderfully.⚫︎ Yellow Lantern Shrimp ・Quinta de Saes Reserva: Quinta da Pellada, Dao, 2024, Portugal Lightly blanched botan shrimp topped with a yellow liquid I can’t quite remember, balanced by the refreshing spiciness of young ginger and the numbing sensation of green chili. As for the course flow, it’s like a light jab to start with the numbing flavors, haha! \(//∇//)\⚫︎ Spicy Beef Tendon ・Shikokumon: Shanghai Old Wine, 12 years, China The Achilles tendon is cooked to a tender texture and coated in a spicy sauce. This sauce is exquisite, layered with umami from the rehydrated mushrooms. It’s not just spicy; it’s a drinkable chili oil, and it pairs excellently with the sweeter old wine.⚫︎ Black Bean Char Siu ・Saint-Joseph Rouge: E. Guigal, Valle du Rhone, 2019, Syrah, France The flavors of black pepper and black bean exploded in a meeting with Syrah.⚫︎ Hot and Sour Soup ・Montlouis Sur Loire Les Tuffeaux: F. Chidaine, 2020, Chenin Blanc, France Surprisingly, this has a tomato taste. The refreshing acidity and umami harmonized well with the soft acidity of Chenin Blanc.⚫︎ Scallion Oil Sliced Shellfish ・Muscadet Sevre et Maine: Dom Vinet, Clos de la Houssaie, 2017, France The shellfish is thinly sliced and coated in a scallion sauce heated with lard. There’s only a tiny amount of soy sauce, so it’s not overly salty, and it pairs excellently with Muscadet.⚫︎ Green Pepper Beef ・Campo de Borja: Gil, 2024, Spain Wonderful! Just one word: amazing. The high-quality fat from the strip loin harmonizes perfectly with the bitterness of the green peppers. I’ve never had such a delicious green pepper beef before! (＾◇＾)⚫︎ Spicy Chicken ・Sichuan Pepper Gin @ Shizuoka + Qingdao Gold Beer Here it comes! The classic Sichuan dish. Even while feeling the intense numbing sensation, I couldn’t stop eating! It’s like a high-end version of KFC’s hot spicy chicken.⚫︎ Steamed Sweetfish ・Cote du Rhone: Rose, E. Guigal, 2020, France The steamed sweetfish is hiding beneath some noodles mixed with something I can’t remember.⚫︎ Abalone Fried Rice ・Corbieres: Saint-Auriol, Chatelaine, Claude Vialade, 2014, France The fried rice is transformed into an abalone broth risotto. The aroma of grated black truffle is incredibly delightful!⚫︎ Cold Dan Dan Noodles ・North Otago Waitaki Valley: Gewurztraminer, 2018, New Zealand The noodles are flat and the meat sauce is delicious. Wrapped in the aroma of Traminer, I was left in a daze.⚫︎ Peach Ice Cream ・White Peach Bellini and Lychee Tea Jelly The sweetness of the white peach is enveloped by milk ice cream, enjoyed with the refreshing acidity of champagne and the aroma of lychee.
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