Ji-Cube, a sister restaurant of 4000 Chinese Restaurant, opened in 2021 and has just won its first Tabelog Award this year—impressively, a SILVER award! I've visited 4000 Chinese Restaurant, owned by Chef Yoshinori Komoda, several times, so I was eager to check out Ji-Cube since its opening, and I finally had the chance to visit.The location is a 10-minute walk from Roppongi Station. You exit Roppongi Hills and walk along Roppongi Street towards the Nishiazabu intersection. Just before the intersection, turn left onto a street with "Matagi" and enter the building where "Chungking Restaurant" and "Meijaku" are located. Ji-Cube is a bit further down on the left. The name Ji-Cube comes from the Chinese reading of the old place name in the area and the cubic shape of the building. Upon entering through the gate, you proceed straight to the first-floor counter, which leads into a garden area. There are tables with chairs and umbrellas in the garden, which can be used for terrace seating.Inside, there is a magnificent L-shaped counter. Instead of starting all at once, the meal times are staggered every 30 minutes. I chose a later time, so some guests were already enjoying their meals. There is also a staircase leading to private rooms in the back, where some guests were being seated.Chef Tomokazu Sasa, who graduated from culinary school, joined Szechwan Restaurant and later moved to Szechwan Restaurant Chen in Cerulean Tower, Shibuya, in 2001. In 2017, he transitioned to Fire Hall 4000, which was started by Chef Komoda after his independence, and served as the sous-chef at 4000 Chinese Restaurant before becoming the chef at Ji-Cube in 2021.Now, let’s enjoy Chef Sasa's seasonal omakase lunch.- Tuna marinated in Doubanjiang and Shaoxing wine Fresh bluefin tuna marinated in doubanjiang, Shaoxing wine, and tamari soy sauce, served with condiments. The rich flavor penetrates the tuna's sticky texture—what a great start!- Yodare Chicken Juicy chicken served with homemade sesame paste, chili oil, and black vinegar sauce, accompanied by avocado inspired by foie gras. The spicy yet tender chicken pairs wonderfully with the avocado.- Clam Chawanmushi with Scallion and Sichuan Pepper Sauce A chawanmushi made with clam broth, topped with scallion and Sichuan pepper sauce. This style of chawanmushi is delightful, resembling a French flan. The clams are served in their shells, adding a Chinese touch.- Peking Duck Peking duck that has been air-dried for two days, seasoned with sweet bean sauce. It’s delicious, and the chewy skin is fantastic.- Wagyu in Oyster Sauce Poached Wagyu beef served with oyster sauce, accompanied by a soft-boiled egg and freshly shaved truffle. The tender, sweet Wagyu combined with the egg and truffle aroma is simply delicious!- Shrimp in Chili Sauce Shrimp cooked in a chili sauce made with Beijing doubanjiang and a fermented glutinous rice seasoning called Chūnyán. The shrimp is large and served hot! It’s a bit firm but tasty, and the steamed buns are a nice touch. This chili sauce might be the spiciest of the meal.- Egg Fried Rice Moist egg fried rice topped with cured fish roe, shirasu (whitebait), and salted duck egg. Mixing everything together enhances the already delicious fried rice with the ocean aroma of shirasu, the flavor and saltiness of the century egg, and the pop of the fish roe—so good!- Kato Pork Char Siu Noodle Char siu noodles made with a seafood and glass broth, featuring low-temperature cooked Kato pork char siu and menma (bamboo shoots). The rich broth is delicious, and the low-hydration thin noodles have a great chewy texture!- Jasmine Tea Dessert A crème brûlée infused with jasmine tea. While the jasmine aroma isn’t very strong, it’s a delicious crème brûlée.- Chinese TeaWow, every dish was delicious! And all this for just JPY 6,600. Even with two beers, it came to just over JPY 8,000, which is an incredible deal! The portion sizes were perfect for lunch, leaving me satisfied without feeling heavy. It was a great meal!The menu changes every two months, and the current offerings are for April and May, so a new menu will be introduced in June. I’m curious about the new menu, but I might consider coming back for dinner next time. I’ll have to think about it!
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