Located about a 5-minute walk from Takakura Station on the Nagoya City Subway Sakura-dori Line.I kept calling from exactly 11:00 AM on March 1st and was fortunate enough to get through in about 5 minutes, securing a reservation for June.The course is Omakase only, priced at JPY 33,000 (tax included, service charge extra).Upon ascending to the second floor, I was warmly welcomed by the staff and shown to the 12-seat counter.Chef Kawai prepares the hot dishes in the back, but the plating and carving of the Peking duck are done right in front of the counter, allowing guests to witness his impressive knife skills.【Pecan Nuts】A small dish is set with 4 pecans from the start, which you can enjoy at your leisure.【Congee】The first dish is congee made with jasmine rice, providing a delightful aroma. The jasmine rice is cooked in a rich broth and topped with seasonal vegetables like pea pods and Jinhua ham. Enjoying it while warm brings a sense of calm.【Kamo Eggplant】Kyoto's Kamo eggplant is steamed for about 10 minutes and cooled to room temperature, then topped with a spicy sauce featuring black vinegar, characteristic of Sichuan cuisine. It is garnished with finely chopped nuts and jellyfish, adding a crunchy texture.【Takasago Lotus Root Spring Rolls】These spring rolls are made with Takasago lotus root from Kumamoto, known for its early harvest. The dish highlights the crunchy texture and subtle sweetness of the fresh lotus root. Instead of salt, caviar marinated in sesame oil is served on top, enhancing the experience. Enjoying them warm offers a delightful crispy and crunchy sensation.【Chashu】This chashu is made from shoulder cuts of Premium Kato Pork, a brand from Kato Livestock in Gunma Prefecture. It is known for its high oleic acid content, resulting in a lighter and melt-in-your-mouth texture compared to regular pork. The meat is seasoned with simmered sansho from Arita, Wakayama, imparting a refreshing aroma. Served with watercress and salad, it can be enjoyed together. Mustard is provided on the side for those who prefer it. The chashu is slightly fatty and sweet, with a deep flavor that makes it exceptionally delicious.【Hamo (Pike Conger Eel)】This was the most delicious dish of the day. The hamo from Awaji Island is blanched and topped with sea urchin from Miyazaki. It is garnished with finely sliced green onions and a sprinkle of chili powder, finished with hot oil for an aromatic touch. The sauce, known as "Jiao Ma Sauce," made from green onions, sansho, and ginger, adds a spicy kick. A sprinkle of shiso flowers on top enhances the visual appeal. Squeezing sudachi over it while fresh allows the rich sweetness of the sea urchin and the texture of the hamo to blend beautifully with the sauce, creating an outstanding flavor experience.【Soup】This is a Chinese-style broth. Upon opening the lid, a strong aroma reminiscent of celery fills the air. It contains a herb called "Toki," known for its benefits in improving cold sensitivity. Other ingredients like bamboo shoots, maitake mushrooms, abalone, Nagoya Cochin chicken, kogomi, jujube, kumquat, dried scallops, green onions, and ginger are steamed for about 3 hours, allowing their flavors and sweetness to meld into the broth. Enjoying it warm lets you experience a variety of tastes simultaneously.【Squid】This dish features grilled swordtip squid from Nagasaki. It is served with yellow chives and green asparagus. The seasoning is simply salt and garlic. The aroma of the yellow chives combined with the sweetness and tenderness of the squid creates an exceptionally delicious dish.【Shark Fin】This dish features the tail fin of a Mako shark caught in Kesennuma. Underneath the shark fin is a bed of crunchy bean sprouts. Cooked together with oyster sauce and soy sauce, enjoying it warm allows you to savor the creamy texture of the sauce alongside the shark fin and bean sprouts. The shark fin is beautifully shaped and substantial, allowing you to fully appreciate this luxury ingredient.【Peking Duck】This dish features Peking duck that the chef carves right in front of the counter, served with red daikon, shredded green onions, and sweet bean sauce wrapped in thin pancakes. The way the chef skillfully removes the excess fat from the skin is remarkable, making it enjoyable even for someone like me who usually dislikes duck skin.【Chateaubriand】This dish features Chateaubriand from Miyazaki's black Kurokaba beef, grilled to perfection. It is served with red Manganji peppers underneath and Kujo green onions on top. The sauce is made with spices and garlic. The meat is incredibly tender and flavorful, making it a very delicious dish.【Mapo Tofu】This is a spicy Sichuan-style mapo tofu, rich in flavor. I enjoyed it with Yamagata's Tsuyahime rice, finishing it in no time.【Chicken Salt Noodle】This is the final noodle dish. Made with the breast and thigh meat of Mikawa chicken, it is a chicken salt noodle with a soy sauce flavor. Topped with fresh ginger, it is enjoyed alongside the broth. It is very light, making it easy to eat even when you're full.【Bingfen】A classic summer dessert from Sichuan, featuring bingfen and junsai. Topped with sesame sugar, black syrup, and a sprinkle of pistachios for an accent. The combination of junsai and black syrup is delightful and delicious.【Keemun Black Tea】Finally, Keemun black tea, one of the world's top three black teas, is served.In a serene atmosphere, I was able to indulge in the finest Chinese cuisine.