Fukuoka, a new frontier, offers a rich culinary scene, but it seems to have a bias towards certain genres, with Chinese cuisine being particularly scarce.With limited dining opportunities in the city, I wanted to enjoy dishes that can only be found here, so I decided to visit Ji-Cube after a long time.■ Chicken and Herb Salad ■ Shrimp with Young Ginger in Chili Sauce ■ Beef Tendon in Spicy Sauce ■ Black Pepper Chashu ■ Tomato and Egg Sour and Spicy Soup ■ Blanched Whelk with Scallion Sauce ■ Wagyu Stir-Fried with Bell Peppers ■ Chicken Stir-Fried with Chili ■ Steamed Fish ■ Soy Sauce Fried Rice ■ Chilled Dan Dan Noodles ■ Peach Jasmine Milk Tea As always, the course featured my favorite dishes from opening to closing, and I was thoroughly satisfied this time as well!In particular, Chef Sasa's chashu made from Kato pork is, in my opinion, the king of chashu! I always fantasize about how wonderful it would be to enjoy a generous serving in a chashu ramen bowl.On the other hand, the essence of Sichuan cuisine is certainly not forgotten. The chef, who appears earnest and meticulous, sometimes surprises me with a level of intensity that feels quite contrasting.Now, Ji-Cube ranks among the top three Chinese restaurants in Tokyo on Tabelog!Being able to enjoy this exquisite cuisine at such a reasonable price feels like a little miracle!
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