A renowned Chinese restaurant located in Roppongi.Winner of the 2026 Tabelog Award Silver.Reservations are fully booked until the end of May 2027, showcasing its popularity.A fusion of Chinese and French cuisine known as Nouvelle Chinoise.- Shikkoku (Jet Black)- Fukuyuu (Fragrant)- Layers of White Sweet Dew- Rich Flavor- High Heat- Inrai (Thunder)- Undulation- Depth of 18 Years- Chewing and Aftertaste- Superior Soup Noodles- Egg Fried Rice- Perilla and Tomato Genovese Pasta- Other Person's Rice Bowl- Culinary HappinessThe course begins with Shikkoku.Inside the jet-black sphere is a rich sea urchin.The dough is made with glutinous rice flour and deep-fried with assorted fillings.The chewy texture paired with the smoked pickles creates a delightful contrast.What a surprising start from the very first dish!Next is the Boiled Botan Shrimp marinated in Shaoxing wine.These large Botan shrimp are luxurious.This was by far the best shrimp marinated in Shaoxing wine I’ve ever had.The sweetness of the shrimp is maximized, complemented by the depth of the aged Shaoxing wine.Though it’s an appetizer, it could easily stand as a main dish.The mousse made from new onions contains thinly sliced strip loin shabu-shabu.Topped lavishly with two types of caviar.The contrast between the sweetness of the onion mousse and the saltiness of the caviar is wonderful.Eating it together with the fatty strip loin brings pure happiness.And then, the restaurant's signature dish: Shark Fin!The extra-large, thick shark fin is slowly rehydrated over ten days after being dried.The painstakingly prepared shark fin is undeniably delicious.The collagen-rich soup is so good that you can’t stop eating.Halfway through, they serve glutinous rice to enjoy it risotto-style.The monaka features roasted duck and foie gras terrine, paired with plum jam.This playful dish is of remarkably high quality.Recently, more restaurants have started serving monaka, but this one was overwhelmingly delicious.The braised black abalone is astonishingly large.It’s a rare opportunity to eat something this size.The thick abalone releases its rich flavor with every bite.The chewy texture is simply irresistible.For the finale, there are four types of dishes to choose from, including sizes.All were delicious, but the pasta stood out.The Genovese made with perilla doesn’t use basil.Using fresh perilla creates a beautiful contrast of aroma and sweetness.I regret not ordering the large size.The homemade almond tofu is made with real almonds instead of almond powder.The mango coconut sauce uses mangoes from Miyazaki.The rich sweetness and aroma are on another level of luxury.As a big fan of almond tofu, I had to ask for extra!Finally, we had dumplings made from glutinous rice flour.Surprisingly, they were filled with raw chocolate.When I come to a Chinese restaurant, I always crave dumplings.I was pleasantly surprised to find them served as a dessert.It was an incredibly satisfying experience.Due to its difficulty in making reservations, I’m not sure when I’ll be able to visit again, but I definitely want to return.
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