The distance from Nagoya to Gifu is surprisingly short.It takes less than 20 minutes by the Limited Express train. Since I was there, I decided to extend my visit a bit.This is a representative Chinese restaurant in Gifu. The founder, Chef Furuta, established a unique culinary world, which is now carried on by the second generation in the kitchen. This establishment is part of the Furuta family lineage, which also connects to the French restaurant "Furuta" in Ginza and the hard-to-reserve "CHIUnE," and it has received a Bronze Award on Tabelog.Reservations for the course menu can be made for just one person, and I visited for a weekend lunch.◆ Lunch Course @ JPY 6,050 ◆ Ice Jasmine Tea @ JPY 550 ◇ Fried Gyoza with Sea Urchin and Scallops The staff advised, "There’s butter sauce inside, so please take it all in one bite."I was taken aback.Even though this was the first dish of the course, it completely captivated me. The thin skin burst open with hot, savory goodness. The aroma of sea urchin, the sweetness of scallops, and the rich flavor of butter followed closely behind.It was like a hot, flavorful explosion. I was already convinced I had made a great choice within minutes.◇ Assorted Appetizers Edamame tofu with sesame sauce, char siu and beef tendon, salmon smoked with jasmine tea, sweet vinegar marinated jellyfish, and abalone braised in Shaoxing wine.Next came the appetizers.However, I couldn’t let my guard down here either. Each dish, while not overly flashy, conveyed the effort put into it. Rather than just the quality of the ingredients, it was about the preparation, aroma, and layering of flavors that made it enjoyable.The seasoning was exquisite, and even though it was Chinese cuisine, there was no overwhelming flavor. I believe anyone who tries this would find it delicious.◇ Chicken and Chives Dumplings with Kinugasa Mushrooms in Clear Broth I absolutely loved this!!! The appearance was a gentle, pale broth, but once I dipped my spoon in, it was packed with flavor.The umami of the chicken, the juiciness of the dumplings, the aroma of chives, and the dashi absorbed by the kinugasa mushrooms. It was a quiet dish, yet incredibly memorable.◇ Spring Rolls with Corn and Beef Hot and fresh. The corn bursts with sweetness while retaining its texture, complemented by the umami and lingering flavor of the beef. The skin was thin, making it surprisingly light for a fried dish.◇ Stir-fried Cuttlefish and Shrimp with Water Lily and Shiso Here, the pace changed a bit. The flavor was unexpectedly mild, with the bounce of the shrimp, the crunch of the water lily, and the delicate cooking of the cuttlefish coming together beautifully. The lingering aroma of shiso at the end was delightful.◇ Braised Hida Pork and Cantonese Cabbage in Shaoxing Wine The aroma of Shaoxing wine wafted up. The pork was, of course, incredibly tender.The Cantonese cabbage had a nice texture while absorbing the umami, adding a touch of sweetness.◇ Finale You can choose between fried rice or dan dan noodles, and I opted for the dan dan noodles. The spiciness was mild, with the numbing sensation coming first, followed by the flavor of sesame.The simple structure of thin, curly noodles with ground meat and bean sprouts was somehow addictive.◇ Almond Tofu It looked casual, but once you tasted it, it was surprisingly delicate and melted in your mouth. This kind of dish is just unfair.◇ Oolong Tea Sorbet With a subtle sweetness, it quietly concluded the meal.By the end, I had maintained my focus from start to finish. Considering the price, this course satisfied not by overwhelming luxury but through skill and composition.Just 20 minutes from Nagoya. I believe it’s worth coming all the way to Gifu just for this.