- Jellyfish Salad - Sichuan Smoked Duck - Blue Crab Marinated in Shaoxing Wine - Young Sweetfish Spring Rolls - Corn Soup - Unpairu - Ji-Cube Shrimp with Mayonnaise - Chicken Braised in Soy Sauce - Fried Fish with Seasoning Sauce - Mapo Eggplant - Chashu Ramen - Almond Melon ───────────────────────── This was my first visit to Ji-Cube. It’s a modern Chinese restaurant based on Sichuan cuisine, run by a former head chef of 4000 Chinese Restaurant. The course was highly satisfying, showcasing creativity rooted in authentic Sichuan flavors. Starting with the Jellyfish Salad, followed by Sichuan Smoked Duck and Blue Crab marinated in Shaoxing wine, the early dishes set a strong foundation of authentic Chinese cuisine. The smoked duck served in a bun had a wonderful balance of aroma and fat. My personal MVP was "Unpairu." The thinly sliced pork was not seasoned with a rich miso but rather had a gentle, broth-like flavor that exceeded my expectations. This is a fresh interpretation unique to Ji-Cube. The closing dish, "Chashu Ramen," was also excellent, with carefully braised chashu and a broth enhanced with fish powder, making for a perfect finish. Dishes like Mapo Eggplant and Fried Fish with Seasoning Sauce were classic yet had Ji-Cube’s unique touch, maintaining a seamless flow throughout the meal. I look forward to visiting again in a different season. It was a great meal.
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