Located in Nishiazabu, the Chinese restaurant "Ji-Cube" is nestled in a quiet residential area just off the Nishiazabu intersection.This charming house restaurant was renovated from a residence previously inhabited by regulars of the hot pot specialty restaurant "Fire Hole 4000."The name "Ji-Cube" is derived from the area's former name "Kogai." In Chinese, "Kogai" translates to "Ji." The name combines "Ji" with "Cube," reflecting the restaurant's cube-shaped building.The culinary skills are showcased by Chef Tomokazu Sasa, who is praised as a "genius" by his mentor, Chef Katsuya Komoda.Chef Tomokazu Sasa began his journey into Chinese cuisine after being encouraged by his father, a French chef. He joined Akasaka Szechwan Restaurant in 1995 and was later assigned to the Szechwan Restaurant Chen at Cerulean Tower Tokyu Hotel in 2001. In 2008, he won the Gold Award in the appetizer category at the World Chinese Cuisine Competition. He then became the head chef at Szechwan Restaurant Chen and supported Chef Komoda as a sous-chef at Fire Hole 4000, which opened in 2017. After serving as the head chef at Fire Hole 4000 in Azabu Juban in 2018, he took on the role of head chef at 4000 Chinese Restaurant and has been leading Ji-Cube since 2021.I visited with a friend.【Drinks】 "Arita Mikan Juice" "Shinshu White Peach Juice" 【Appetizers】 "Chicken and Herb Salad" Boiled chicken mixed with herbs and spices, topped with silkworm mushrooms.【Appetizers】 "Shrimp and Young Ginger in Chili Sauce" Shrimp and young ginger tossed in chili, accompanied by sweet and spicy marinated yellow chili from Hainan Island, garnished with ginger and chili.【Appetizers】 "Beef Tendon in Spicy Sauce" Beef tendon and Achilles tendon steamed for 6 hours until tender, combined with black vinegar, spicy seasoning, and numbing Sichuan pepper.【Appetizers】 "Black Pepper Char Siu" Pork char siu seasoned with fermented black beans and black pepper, served with wasabi.【Soup】 "Hot and Sour Soup" A hot and sour soup with tomatoes and eggs, enhanced with fermented summer vegetables, featuring a tomato consomme jelly extracted overnight, hiding century egg underneath.【Shellfish】 "Blanched Shellfish with Scallion Sauce" Blanched turban shell served with a scallion oil sauce, accented with yuzu fragrance.【Meat Dish】 "Wagyu with Stir-Fried Peppers" Wagyu topped with stir-fried peppers, an unfinished version of the classic stir-fried dish, inviting you to mix it.【Stir-Fry】 "Chicken Stir-Fried with Chili" Crispy fried chicken tossed with stir-fried Sichuan pepper and chili. Everyone at the counter was coughing but enjoying the delicious flavors.【Steamed Dish】 "Steamed Fish" Sweet sea bream paired with chewy bracken vermicelli, served with chili soy sauce.【Rice】 "Soy Sauce Fried Rice" Fried rice made with eggs, shark fin, and abalone, seasoned with soy sauce and butter, resembling a fragrant risotto topped generously with truffle.【Noodles】 "Cold Dan Dan Noodles" A blend of seafood broth, glass noodle broth, and vegetable stock layered with sesame sauce, served with ultra-thin noodles.【Dessert】 "Peach in Jasmine Milk Tea" Peach compote made with kumquat tea and jasmine tea, served with a generous amount of jelly and ice cream.【Drink】 "Peach Oolong Tea" An elegant oolong tea with a peach aroma.Today, I enjoyed seasonal Chinese cuisine featuring fresh ingredients.
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