I had the pleasure of visiting this restaurant after connecting through social media.The counter seats offer a live-style dining experience.With spacious chairs, it’s a comfortable space to enjoy the food and engage in conversation.The menu features drinks only.The dining style is a monthly course.You get to savor a variety of delicious dishes, served in small portions.■ Appetizers - Chilled Noodles with Summer Vegetables Cucumber, myoga ginger, and kombu kelp coated in a sticky texture. The noodles bounce with a mild acidity.- Eight Cold Dishes A selection of cold dishes centered around seafood. Featuring turban shell, squid, herring, sweet shrimp, conger eel, and sea bream. Each dish is beautifully flavored with a light simmer, rich oil, bold sauce, and a hint of spiciness. All eight dishes, showcasing the diverse flavors of Chinese cuisine, are delicious.■ Dim Sum - Curry Rice Shumai Inside the shumai, there’s fluffy rice with a spicy kick. It pairs well with the chili oil on the table.- Chilled Wontons with Shrimp and Pork The wontons are plump and chewy, filled with savory pork and shrimp. The sauce made with aosa seaweed and tororo has a flavor reminiscent of Matsumae-zuke.■ Soup - Boiled Dumplings with Grilled Conger Eel A broth layered with the aroma of grilled conger eel bones, enhanced by the finest dashi. With the addition of matsutake mushrooms, it offers a rich fragrance and deep umami.■ Main Dishes - Spicy Miso Stir-fried Eel The spicy sauce has a perfect hint of sweetness.- Air-dried Shamo Chicken Enjoy three parts: thigh, breast, and wing, served with green onions, jalapeños, homemade mayonnaise, and plum sauce.The marinated meat has a concentrated, sticky texture. The skin is crispy and fragrant, adding layers of rich flavor.You can mix and match the sauces freely. Green onions and jalapeños go well with the thigh, homemade mayonnaise with the breast, and plum sauce with the wing.- Stir-fried Wagyu Cheek with Chili Peppers The slight bitterness and spiciness of Manji chili, red chili, and shishito peppers, along with their umami. The sweet and spicy sauce has a subtle acidity. The cheek meat is incredibly tender, bursting with beef flavor amidst the thick sauce.It reminds me of a refined version of 青椒肉絲 (stir-fried beef with bell peppers).■ Main Course - Sesame Soy Milk Dandan Noodles with Yodare Chicken A dish that replaces the minced meat in chilled dandan noodles with yodare chicken. The sesame soy milk broth’s umami combines with the garlic chili oil from the yodare chicken.It has a punchy flavor with a hint of sweetness. The lingering richness of sesame after finishing the soup is delightful.- Rice Bowl with Fried Duck Nanban A rice bowl topped with fried duck nanban, drizzled with century egg tartar sauce. The tartar sauce is sharp and surprisingly refreshing.■ Desserts - Vanilla-flavored Almond Tofu - Homemade Beijing-style Yogurt The yogurt is particularly impressive.It’s dense and creamy, served in a small jar, and pairs well with dried fruits.To finish, I enjoyed a cup of “Da Hong Pao.”Each dish is a unique experience, and I look forward to discovering what new dishes await on my next visit.
We use cookies on this site to enhance your user experience.
