I visited this authentic Chinese restaurant located in Okayama City for the first time. The interior has a calm atmosphere, and the live cooking experience as you watch the dishes being prepared over the counter adds to its charm. It was a space where you could enjoy the sounds and aromas of cooking.◇ The chawanmushi (savory egg custard) with water shield and corn was a gentle dish that highlighted the smooth texture of the water shield and the sweetness of the corn. ◇ The appetizer of squid marinated in Shaoxing wine paired with sea urchin was a delightful treat for sake lovers. ◇ The octopus with fermented cucumber in scallion sauce and the Sichuan-style steamed chicken both skillfully incorporated fermentation and spices. The standout was the homemade char siu (braised pork). The balance of the meat's umami and the sweetness of the fat conveyed the restaurant's expertise in just this one dish. ◇ The seafood from the Setouchi region served with a fragrant sauce, the braised shark fin and abalone, and the stir-fried Hokkaido grass-fed beef were all highly accomplished, showcasing a masterful use of Sichuan pepper.On the other hand, the steamed akou (a type of fish) had a strong Japanese influence, which made it feel a bit less impactful within the context of authentic Chinese cuisine. Additionally, the cold noodles with winter melon and tomato, while refreshing for the hot season, felt somewhat lacking as a course finale. Given the buildup of aromas and flavors up to that point, I wished for a stronger impact to conclude the meal.Overall, the structure and balance of flavors in the dishes were excellent, and the high level of skill in incorporating spices and fermentation was evident. Because of this, after tasting the perfection of the homemade char siu, I naturally found myself eager to try the restaurant's mapo tofu and fried rice.While my satisfaction level was high, I felt that adding a lingering aftertaste or a stronger finish would make the course even more memorable.
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