On a Sunday in mid-May, the sky over Azabu-Juban was a clear blue, like polished glass, with not a cloud in sight. The midday sun had a strength reminiscent of early summer, yet curiously, it was not hot; a dry breeze gently rustled the leaves of the street trees. It was a pleasant afternoon where the remnants of spring coexisted with the hints of summer.Along the main street of Azabu-Juban stands the restaurant.Chinese Hanten Fureika.The name "Fureika" signifies a vibrant and rich beauty. True to its name, the interior is adorned with heavy furnishings and traditional Chinese designs, exuding a quiet elegance. Despite being a Michelin-starred establishment, it seeks not to showcase luxury but to deliver authentic flavors. Today, I enjoyed the following course:◇ Assorted Appetizers - Spicy cucumber, bamboo shoots, and udo salad - Century egg tofu - Chickpeas and egg yolk marinated in Shaoxing wine - Honey-glazed char siu - Crispy pork belly From the very first dish, the restaurant's prowess was evident. The refreshing spiciness of the cucumber, bamboo shoots, and udo awakened my appetite, while the century egg tofu created a beautiful contrast with the rich yolk sauce and the saltiness of the pickled mustard greens. The chickpeas and egg yolk marinated in Shaoxing wine had a subtle presence, and the honey-glazed char siu combined sweetness and smokiness in a delightful harmony. The crispy pork belly was also remarkable, each dish possessing a unique character yet harmonizing beautifully.◇ Hong Kong-style Dim Sum Assortment - Steamed sticky rice shumai - Steamed shrimp dumplings The steamed sticky rice shumai was fluffy, with grains of rice enveloping the meat's umami, releasing sweetness with each bite. In contrast, the steamed shrimp dumplings encased the vibrant flavors of shrimp within their translucent skin. Strength and delicacy. The pairing of these two dishes highlighted the depth of dim sum culture.◇ Three Types of White Treasure Thick Soup with Shark Fin, Kinugasa Mushroom, and White Fungus As the name suggests, this bowl was a celebration of "white" beauty. The umami of the shark fin, the tender texture of the kinugasa mushroom, and the refreshing crunch of the white fungus each brought their unique qualities, harmonizing beautifully in the thick, clear broth. The skill to draw out the ingredients' allure without relying on flashy seasonings conveyed the restaurant's esteemed reputation.◇ Signature Peking Duck The signature Peking duck at Fureika begins its story even before you take a bite. In the center of the restaurant, a chef skillfully carves the duck, naturally drawing the attention of the diners. The beautifully roasted skin is surprisingly light, and the moment it enters your mouth, the savory aroma and sweetness of the fat burst forth. Peking duck is not just a duck dish; it is a dish meant to savor the skin. This dish truly reinforced the meaning of that phrase.◇ Stir-fried Shrimp with Shallots At first glance, it appears refined and understated. However, one bite transforms that impression vividly. The sweetness and firmness of the shrimp, brought out by precise cooking, are complemented by the light fragrance of shallots. The high level of completion achieved by stripping away unnecessary embellishments was impressive.◇ Lightly Stir-fried Oil Wheat and Black Abalone Mushrooms This dish also showcased quiet strength rather than flamboyance. The oil wheat was astonishingly fresh, while the black abalone mushrooms added depth with their rich umami. The seasoning was subtle, yet it was far from lacking. This dish could only exist due to the chef's discerning skills in selecting ingredients.◇ Wagyu and Fava Bean Fried Rice with Sichuan Pickled Vegetables The final fried rice dish made a strong impression. The rich umami of the wagyu, the refreshing aroma of the fava beans, and the fermented depth and saltiness from the Sichuan pickled vegetables combined beautifully. A dish that balanced boldness and delicacy, making it impossible to put down my chopsticks until the very end.◇ Dessert - Caramel Pudding - Fresh Chocolate The caramel pudding had a silky texture reminiscent of almond tofu, with a gently spreading bittersweet aroma. In contrast, the fresh chocolate was strikingly rich in cocoa flavor. The contrast between lightness and richness provided a beautiful conclusion.As I left the restaurant, the May sunlight brightly illuminated the streets of Azabu-Juban. I reflected on the dishes I had just savored. Each plate had a clear intention behind it, underpinned by unwavering skill and experience. It was not just about being high-end; the restaurant sincerely engaged with the ingredients, pouring their heart and soul into maximizing their allure. I finally understood today why it continues to receive high praise, including from Michelin.The dry wind caressed my cheek. As I walked through the tranquil afternoon of Azabu-Juban, I knew I would surely visit this restaurant again. It was a great meal.