◆Visit Rating 4.33 Ranked 13th in China nationwide Ranked 4th in Tokyo Michelin Listed Gault & Millau 4 Toques ◆About the Restaurant The owner started working at a Sichuan restaurant in Akasaka at the age of 18, training under renowned chefs Chen Kenichi and Komoda Yoshinari. He won the Special Gold Award at the World Chinese Cuisine Competition in 2008, showcasing his exceptional culinary skills. This restaurant is owned by Chef Komoda. Reservations can be made for one person, and lunch is available only on weekends. The phone line was unavailable, but reservations can be made through TableCheck or Omakase. ◆Impressions I attempted to make a reservation several times, about ten times, before finally securing a spot through TableCheck. The service was attentive and excellent. Although I arrived a bit late, the owner reassured me not to worry, showing kindness not only from the staff but also from him. Despite its popularity, the restaurant aims for high standards in service without compromise. The dishes were delicious from start to finish, featuring a creative course that maintained a strong Sichuan theme. The course was crafted with a spirit of innovation, using high-quality ingredients without relying on luxury items. The price was incredibly reasonable, leaving me impressed. If a friend asks for recommendations in Tokyo, I would definitely suggest this place. On this occasion, I had some work to do on my day off, so I couldn't enjoy drinks as much as I wanted. Next time, I plan to indulge in both food and drinks. ◆Meal Cost (Tax Included) JPY 6600 for the seasonal Omakase lunch course ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎ Marinated Botan Shrimp in Shaoxing Wine Bai Chiu Sweet Miso A sauce with a strong spicy flavor that embodies Sichuan, paired perfectly with sweet shrimp. ✔︎✔︎✔︎ Kato Pork with Summer Vegetables in Chili Oil Sauce Homemade chili oil, soy sauce, and spices Each ingredient may not be extravagantly luxurious, but they were extremely delicious, especially the punchy sauce. ✔︎✔︎✔︎ Corn Soup Chintan soup, kumquat, corn chawanmushi A simple salt-seasoned soup that highlights the sweetness of corn, leaving me in awe of its deliciousness. ✔︎✔︎✔︎ Peking Duck with Green Onion, Cucumber, and Sweet Bean Sauce Two-day air-dried Peking Duck Peking Duck in a JPY 6600 course? Sweet, with a wonderful texture and flavor, comparable to high-end restaurants. ✔︎✔︎✔︎ Wagyu with Sesame Sauce Homemade sesame sauce, green beans The quality of the Wagyu was astonishing, on par with what you’d find in high-end sukiyaki. The beef was so delicious that it blended beautifully with the sauce, which was also exquisite. ✔︎✔︎✔︎ Fish with Sweet and Sour Sauce (Flounder) New ginger and green onion sauce The quality of the fish and the cooking were both excellent. ✔︎✔︎✔︎ Mapo Eggplant Keema curry, 3-year aged doubanjiang, and fermented black beans A perfect balance of simple spicy, savory, and sweet elements. ✔︎✔︎ Chilled Soba with Chicken Tender chicken with herbs and spices Light yet refreshingly delicious with a unique flavor. ✔︎✔︎ Mango Pudding Coconut espuma and passion fruit The overflowing pudding and espuma provided a perfect sweet and light finish to the Sichuan meal. ✔︎✔︎ Post-meal Tea ◆Notes ◆Disclaimer *Michelin and Gault & Millau references include past and current information. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, Tokyo may have slightly higher prices. Overall scores are determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would average to 4.0. Taking pricing into account: ⭐️3 or below: Satisfied after one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Amazing/Will return/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend *Scores are carefully considered to one decimal place. *I occasionally review past ratings if I notice discrepancies in my criteria. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on satisfaction relative to location and the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include meal costs.
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