【Restaurant Introduction】Located in the quiet residential area of Nishiazabu, Tokyo (nearest station: Roppongi), this Chinese restaurant is run by the renowned Sichuan chef, Yoshinari Komita, who is widely recognized in the media. The head chef, a talented individual who has worked alongside Komita at prestigious establishments such as "Akasaka Szechwan Restaurant," "Szechwan Restaurant Chen," and "4000 Chinese Restaurant," brings years of experience to the table.The restaurant prides itself on blending the rich flavors of traditional Sichuan cuisine with the Japanese sensibility that highlights the natural taste of ingredients. While based on Sichuan cuisine, it offers modern Chinese dishes that delicately and flexibly showcase seasonal flavors.Dining is structured around a course menu featuring a variety of small dishes, with different offerings available at the counter and in private rooms. On weekends and holidays, lunch is served at a significantly more affordable price compared to dinner.The course menu is updated every two months, incorporating seasonal ingredients that reflect the time of year. The drink selection is extensive, featuring a variety of alcoholic beverages and Chinese teas, with enjoyable pairings of wine and Shaoxing wine.The restaurant is a hidden gem resembling a private house nestled in a tranquil neighborhood, providing a refined atmosphere and exceptional service that create a special dining experience.【Crowd】I visited around 11:30 AM on a holiday Monday, having made a reservation about three weeks in advance, and the restaurant was fully booked. While reservations are not particularly difficult to obtain, lunch reservations often need to be made over a month in advance.【Food & Taste】★4.4 Lunch Course▶︎Appetizer 1 - Douban Jin Qiang Yu (Tuna marinated in Doubanjiang and Shaoxing wine)The tuna is cut thick, allowing for a rich flavor that combines a creamy texture with a tangy taste. The deep aroma of Shaoxing wine, the savory richness of tamari soy sauce, and the fragrant spiciness of Doubanjiang enhance the robust flavor of the tuna, while the fresh herbs on top add a crisp texture, creating a delightful balance.This simple yet profound dish gently sets the tone for the course.▶︎Appetizer 2 - Kou Shui Ji (Saliva Chicken)The chicken thigh is moist and tender, with a refined umami flavor. The richness of the sesame sauce, the spiciness of the chili oil, the depth of the black vinegar, and the umami of Doubanjiang come together to create an exquisite taste. Hidden underneath is avocado, inspired by foie gras, which adds a smooth texture and a sweet richness to the dish. The rich and complex spiciness awakens the palate and appetite completely.▶︎Dim Sum - Jiao Ma Wen Ge (Steamed Clam Chawanmushi with Scallion and Sichuan Pepper Sauce)Steamed clams are placed on top of the chawanmushi, adorned with cherry blossom petals and Sichuan peppercorns. The chawanmushi is topped with a sauce made from butterbur, Kujo green onions, and Sichuan pepper, creating a refreshing and clear flavor profile. The clam broth enhances the gentle sweetness of the egg, while the sauce adds a refreshing breeze. The clams are plump and juicy, bursting with flavor, making it a truly unforgettable dish.▶︎Main Dish 1 - Beijing Kao Ya (Peking Duck)Served in a spring roll style, this dish differs from traditional Peking duck as it includes both the skin and meat. The crispy skin releases a savory aroma, blending beautifully with the tender meat's flavor. The sweet notes from osmanthus sauce and the rich sweetness of sweet bean sauce complement the fresh crunch of vegetables, reaffirming the deliciousness of Peking duck.▶︎Main Dish 2 - Oysters Beef (Wagyu Beef in Oyster Sauce)Thinly sliced beef is incredibly tender, balancing the umami of the meat with a pleasant sweetness from the fat. Accompanied by a soft-boiled egg and seasoned with oyster sauce, topped with shaved truffle, this dish offers a complex and rich flavor that is both simple and luxurious.▶︎Main Dish 3 - Gan Shao Xia Ren (Shrimp in Chili Sauce)This dish features a chili sauce made with Sichuan Doubanjiang and fermented rice. The shrimp are large and have a wonderful, bouncy texture, filling the mouth with happiness. The umami of the shrimp combines perfectly with the deep spiciness of Doubanjiang and the complex sweetness from the fermented rice. The leftover sauce can be enjoyed with steamed buns.▶︎Staple 1 - Dan Chao Fan (Egg Fried Rice)This fried rice includes not only chicken eggs but also cod roe, karasumi, and salted duck eggs, topped with shirasu. The rice is moist and well-fried, with the popping texture of fish roe adding to the experience. The combination of various eggs and shirasu creates a rich and complex flavor, resulting in a refined dish that harmonizes beautifully.▶︎Staple 2 - Char Siu Soup Noodles (Kato Pork Char Siu Noodles)The soup is a clear broth based on seafood and chicken, with a refined taste that hints at fish powder. The noodles are slightly low in water content, offering a pleasant chewiness. The char siu is thinly sliced and cooked at low temperatures, providing a wonderful umami and sweetness. The menma is thick and crunchy, while the chopped green onions add a nice accent. This dish resembles Japanese ramen more than traditional Chinese ramen, showcasing a high level of quality.▶︎Dessert - Mo Li Hua Bu Lei (Jasmine Tea Dessert)This jasmine tea crème brûlée features a crispy caramelized surface and a smooth, creamy interior. The jasmine tea flavor is exceptional, elevating the dessert to a level far beyond traditional crème brûlée. The high quality of the final dessert brings the meal to a spectacular close, akin to a grand finale of fireworks.▶︎Tea - Oolong TeaThe meal concludes with warm oolong tea, refreshing the palate.【Service】The service is attentive, and the operation is smooth, with dishes served at a good pace. Lunch typically lasts around two hours.【Atmosphere】This two-story restaurant is located in a quiet residential area of Nishiazabu. The exterior resembles a typical house, marked by a small sign reading "Kogai" on the wall. There are two entrances: the front entrance leads to the second-floor private rooms, while the entrance at the back leads to the first-floor counter seats. Both entrances connect to the same interior space.The first floor features an L-shaped counter surrounding an open kitchen, while the second floor has three private rooms. The first floor boasts a modern design with a monochrome palette accented by vibrant red, which is said to be colored with real chili peppers. Soft piano music plays in the background, creating a luxurious atmosphere for an elegant dining experience. The chefs work quietly in the kitchen, ensuring that the cooking sounds do not disturb the ambiance.During my visit, the clientele was approximately 40% male and 60% female, with a mix of solo diners, couples, and groups of two women, as well as private room groups of four to five.【Cost Performance】The pricing is reasonable, especially for lunch, which offers exceptional value.【Overall Evaluation】This renowned Chinese restaurant, led by the esteemed chef Yoshinari Komita and his talented team, is located in a quiet residential area of Nishiazabu. The exterior resembles a typical house, providing a sense of privacy. Inside, the modern and stylish space offers a luxurious atmosphere for an elegant dining experience. The dishes, while rooted in Sichuan cuisine, are original and innovative. Seasonal ingredients are skillfully combined with a variety of seasonings, transforming familiar dishes like "Qing Jiao Rou Si" and "Hui Guo Rou" into exciting new creations.The course menu is designed with a variety of small dishes, progressing with a balance of flavors and textures. The menu is refreshed every two months, allowing guests to enjoy exquisite seasonal dishes. With reasonable pricing for such a high-level establishment, especially for lunch, it offers great value. While early reservations are necessary, it is an accessible option for those looking to indulge a little. The atmosphere is welcoming for solo diners, making it highly recommended for a personal treat.