10th and 11th visits. An innovative Chinese hideaway in Nishiazabu.I regularly visit Ji-Cube, and after enjoying the new menu for July and August, I came back just two days after my last visit on July 4th.Ji-Cube is nearly a perfect restaurant. Chef Tomokazu Sasa's exceptional culinary skills and creativity are remarkable, and Yoshioka Kiyoshi is the best sommelier I have ever met. The menu and wine list are detailed yet concise, and the staff is incredibly friendly, making you feel right at home.This time, each dish on the menu was outstanding, with flavors that were incredibly delicate and precise. They perfectly blend Sichuan, Cantonese, and Japanese ingredients with creativity. Each dish had familiar names but offered surprising flavors that surpassed what I had known before.The most impressive dish was the Abalone and Shark Fin Fried Rice (鮑魚魚翅撈飯). The fried rice, finished with a rich broth made from abalone and shark fin, had a depth of flavor that permeated each grain of rice, harmonizing the bouncy texture of the abalone with the delicate texture of the shark fin.As soon as the fragrant black truffle was generously sprinkled on top, a rich and elegant aroma wafted through, creating an exquisite harmony in my mouth—truly a supreme dish. (Once you start eating, you can't stop; it's a luxurious and profound deliciousness!)With top-notch service and quality in a prime location, the cost-performance here is unmatched, and the satisfaction level is incredibly high. I wouldn't be surprised if they were selected for the Tabelog Silver Award in 2026. I believe their Tabelog score will undoubtedly continue to rise. It was a great meal.July-August 2026 Night Menu + Wine Pairings:1. Chicken and Herb Salad (香草雞片)2. Shrimp with Young Ginger in Chili Sauce (黄燈籠蝦)3. Spicy Beef Tendon (麻辣牛筋)4. Kato Pork Black Pepper Char Siu with Baby Corn (豆豉/黒胡椒叉燒、玉米筍)5. Gazpacho-style Chilled Hot and Sour Soup with Century Egg (酸辣冷湯)6. Blanched Whelk with Scallion Sauce (葱油貝片)7. Wagyu Stir-fried with Bell Pepper (青椒和牛) (Wagyu Strip Loin cooked sous-vide for a texture like Yukhoe)8. Spicy Chicken Stir-fry (辣子雞)9. Steamed Sweetfish (大汗魚塊) with Chili and Vermicelli10. Abalone and Shark Fin Fried Rice with Black Truffle (黑松露/鮑魚/魚翅撈飯)11. Chilled Dan Dan Noodles (冷擔擔麵)12. Peach Compote with Jasmine Milk Tea and Almond Ice Cream (法式白桃冷燉煮、杏仁奶冰)Wine Pairing Menu:1. Chicken and Herb Salad NV Cuvee Extra Dry San Martino Vini / Veneto, Italy A glass that complements the gentle umami of the chicken and refreshing herbs with fine bubbles and fruitiness, leading to a refreshing finish with a hint of lemon.2. Shrimp with Young Ginger in Chili Sauce 2024 Quinta de Saes Reserva Quinta da Pellada / Dao, Portugal A glass that combines the sweetness of shrimp and the refreshing aroma of young ginger with soft fruitiness and vibrant acidity, enveloping the pleasant spiciness of green chili and leading to a transparent finish.3. Spicy Beef Tendon Shanghai Shikumen 12 Years A glass that layers the rich umami of beef tendon with the aroma of spiciness, combined with the aged complexity and soft sweetness of Shikumen 12 Years, leading to a deep finish that rounds out the spice.4. Black Bean Sauce Char Siu 2019 Saint-Joseph Rouge E.Guigal / Vallee du Rhone, France A glass that enhances the flavor of char siu with black pepper and black bean, layered with the spice and dark fruit notes of Syrah, leading to a powerful yet elegant finish that highlights the umami of pork.5. Hot and Sour Soup 2020 Montlouis Sur Loire Les Tuffeaux Demi-Sec F. Chidaine / Vallee de la Loire, France A glass that combines the refreshing acidity and umami of tomato with the gentle fruitiness and vibrant acidity of Chenin Blanc, enveloping the spiciness with a hint of sweetness and leading to a cool finish.6. Blanched Whelk with Scallion Sauce 2017 Muscadet Sevre et Maine Dom Vinet / Vallee de la Loire A glass that combines the delicate umami of shellfish with the aroma of scallion oil, layered with the concentration and minerality of aged Muscadet, enhancing the aroma of yuzu doubanjiang and leading to a long finish.7. Wagyu Stir-fried with Bell Pepper 2024 Flor de Morca Morca (Juan Gil) / Aragon, Spain A glass that highlights the sweet umami of Wagyu and the richness of oyster sauce, layered with the rich fruitiness and soft tannins of Garnacha, enhancing the aroma of bell pepper and leading to a long finish.8. Spicy Chicken Stir-fry Cocktail: Shizuoka Craft Sansho Gin + Tsingtao Beer A glass that combines the umami of chicken with the aroma of Sichuan pepper and dried chili, layered with the floral aroma of gin and the refreshing taste of Tsingtao beer, leading to a light finish with a tingling spiciness.9. Steamed Sweetfish 2020 Cote du Rhone Rose E.Guigal / Vallee du Rhone, France A glass that combines the delicate umami of sweetfish with the richness of soy sauce, layered with the soft fruitiness and refreshing acidity of rosé, enveloping the mild spiciness and leading to an elegant finish.10. Abalone Fried Rice 2014 Corbieres Saint-Triol Blanc / Languedoc, France A glass that combines the concentrated umami of abalone with the creaminess of risotto, layered with the rich depth and acidity of aged white wine, enhancing the deep umami and leading to a long finish.11. Chilled Dan Dan Noodles 2018 North Otago Waitaki Valley Gewurztraminer / New Zealand A glass that combines the umami of seafood broth with the richness of sesame, layered with the floral aroma and refreshing acidity of Gewurztraminer, enveloping the gentle spiciness and leading to a cool finish.12. Peach Ice Cream Cocktail: White Peach Bellini + Lychee Black Tea Jelly A glass that combines the juicy sweetness of white peach with the delicate bubbles of champagne and the floral aroma of lychee black tea, merging with milk ice cream for an elegant finish.