On a Friday night, I visited the Sichuan restaurant Ji-Cube in Nishiazabu with my usual dining companion.As night fell, the daytime heat eased, and a pleasant breeze blew.We arrived at around 5:55 PM, noticing how bright the sky was and how late the sunset had become!After greeting Chef Sasa and the staff, we took our usual counter seats.Tonight, we enjoyed the:【Dinner】Counter-Exclusive CourseJPY 16,500 (tax included)*Due to feeling unwell that day, I opted for a non-alcoholic drink, enjoying Dongfang Meiren tea (hot) from a teapot.Here’s a list of the dishes we had:◆ Jellyfish Salad ◆ The crunchy jellyfish paired with the popping texture of fish roe was delightful! The jellyfish and shrimp were lightly drizzled with hot oil, enhancing the aroma and whetting our appetites! We enjoyed it with a squeeze of sudachi for a refreshing taste! ◆ Sichuan Smoked Duck ◆ The pink hue of the slowly cooked duck was vibrant! The first slice was enjoyed as is, with the smoky aroma and tender duck meat being incredibly delicious! The second slice was sandwiched in bread, which had cream cheese spread on it, complementing the duck perfectly! This created a different flavor experience! The smoked duck was fantastic! ◆ Blue Crab in Shaoxing Wine ◆ This was my first time trying blue crab marinated in Shaoxing wine here! I had heard that Chef Sasa doesn’t prepare Shanghai crab in Shaoxing wine, but he does for blue crab! I learned that blue crabs live in the sea while Shanghai crabs inhabit rivers, which influences Chef Sasa's preferences! The blue crab, found in the sea, is used for this dish. I won’t reveal the deeper meaning behind this here (laughs).The Shaoxing wine used at Ji-Cube seems to be a less sweet white liquor (Baijiu), allowing the sweetness of the blue crab meat and its roe to shine through! There was plenty of roe! ◆ Young Sweetfish Spring Rolls ◆ This was my first time having sweetfish at Ji-Cube! The crispy spring rolls were perfectly fried. The bitterness from the sweetfish's innards was quite impactful, making me think it might be too strong for kids (laughs). The sauce made with wild pepper and scallions added a wonderful flavor! Underneath was a spring roll filled with young corn! The accompanying leaves were indeed from the wild pepper plant!◆ Corn Soup ◆ This corn soup contained chawanmushi (savory egg custard), and the clear broth was delicious! ◆ Yunbairou (Boiled Pork) ◆ This dish, known as Yunbairou, was a creative take by Chef Sasa that exceeded my expectations. The boiled pork was presented in a cloud-like arrangement! On top were thin slices of salted winter melon. The sauce, made from fermented chili, provided a spicy kick with a refreshing acidity, perfectly complementing the sweetness of the pork, resulting in an incredibly delicious Yunbairou!◆ Ji-Cube Shrimp with Mayonnaise ◆ I’ve had Chef Sasa’s shrimp with mayonnaise many times, and it was as dazzling as ever! The truffle soy milk mayonnaise was rich yet not heavy, which was brilliant! It was incredibly creamy and absolutely delicious! ◆ Chicken Braised in Soy Sauce ◆ This dish featured chicken and mushrooms braised with shark fin, oyster sauce, and clear broth. The chicken was incredibly tender and moist, with the thick sauce clinging beautifully, creating a wonderful flavor! The umami from the mushrooms was also noticeable. I poured the leftover soup over glutinous rice, as this dish truly calls for rice! Ah, it was delicious! ◆ Fried Fish with Seasoning Sauce ◆ The fish of the day was flounder, and the strong sauce masked the flounder's natural flavor! However, the crispy texture from the perfectly fried fish was delightful. This sauce would also pair well with rice (laughs). ◆ Mapo Eggplant ◆ I expected a standard mapo eggplant, but Chef Sasa never does anything ordinary (laughs). This was my first time having mapo eggplant at Ji-Cube, and Chef Sasa mentioned it was his first time making it too! Using three-year-aged Pixian doubanjiang, fermented black beans, and Chouyan (rice wine), the dish was aromatic! It was described as mapo keema curry by Chef Sasa! Of course, it was served with rice. From the start, I enjoyed it on rice, devouring the delicious mapo keema curry! The spicy kick gradually opened my pores, and I started to sweat lightly! This mapo eggplant was perfect for early summer and incredibly delicious! ◆ Chashu Noodle ◆ Though it’s called chashu, it’s actually wagyu chashu! Whether wagyu can be called chashu is debatable, but I absolutely loved this flavor! The chashu noodle was made with Sendai beef seasoned with oyster sauce and finished in a seafood broth, and it was delicious! I sensed a hint of sardine flavor, giving it a somewhat Japanese taste! Hidden inside was a thick menma (bamboo shoot), which my companion claimed was the best part (laughs). The sweetness and texture of the chopped onions provided a nice accent! Honestly, I had been feeling a bit disappointed with Ji-Cube's recent closing dishes, but the mapo eggplant and chashu noodle on this night were excellent!◆ Almond Melon ◆ When I returned from the restroom, dessert was already prepared, and I didn’t catch the details as I hadn’t heard the explanation. The melon was delicious! That’s all!…………………………………………………………After about three months, I enjoyed Ji-Cube again, and it was incredibly delicious! It’s hard to say which dish was the best, as there were multiple outstanding options! Both the new dishes and the ones I’ve had before were all delicious!Thank you, Sasa-san! m(_ _)mIt was a great meal! (⌒▽⌒)