Nestled in a residential area of Roppongi, this charming house restaurant offers a chic space to enjoy modern Sichuan cuisine.I opted for a course meal to savor during lunch. Since my visit was on August 1st, I learned they had just switched to their summer menu.The first dish was a salad of shrimp and young ginger. The shrimp retained a delightful texture, complemented by the refreshing taste and aroma of ginger.Next was the Kato Pork in a spicy and numbing sauce, where the perfect balance of heat and acidity enhanced the pork's rich flavor.In between, I enjoyed a chilled tomato soup, a refreshing dish with concentrated sweetness from the tomatoes.Following that were steamed fish and stir-fried chicken with chili. The fish showcased a sweet sauce and oiliness typical of Chinese cuisine, while the stir-fried chicken delivered a lingering spiciness that truly captured the essence of Sichuan.The finale was a chilled tantanmen. I hadn't often chosen chilled tantanmen before, but the broth and noodles were delicious, and the balance of ingredients was impressive. It was clear that this dish stood out as a signature offering from a renowned restaurant.After enjoying dessert, I left the restaurant. I look forward to the changing course offerings with the seasons and experiencing how seasonal ingredients are interpreted in modern Sichuan cuisine.It was a great meal.
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