Course: JPY 19,800Alcohol: 6 drinksTotal: JPY 29,150Located a 20-minute walk from Gokyō Station, this Chinese restaurant is situated on the first floor of a condominium. I made a reservation through TableCheck and visited."Corn"A chilled corn soup made with Amaou corn, featuring fried and steamed corn inside."Sea Bream & Sea Bass"This dish features sea bream and sea bass that were freshly prepared yesterday, served with a sauce made from Sichuan pepper oil and lacto-fermented vegetables."Sea Bass with Basil"This dish includes sea bass and basil spring rolls, served with a sauce made from simmered Miyagi tomatoes."Edamame & Celery"Shumai wrapped in chopped Kaze no Kaze edamame, along with shrimp shumai topped with homemade doubanjiang."Spanish Mackerel & Cucumber"Grilled Spanish mackerel topped with shredded flower ginger and shiso, served with a yurinchi sauce."Ise Lobster & Asparagus"Asparagus topped with a risotto made from Ise lobster miso and roe, garnished with grilled Ise lobster and drizzled with Chinese barbecue sauce."Shonai Duck & Manzanilla Pepper"Grilled Shonai duck served with Manzanilla peppers."White Eggplant"Mapo eggplant made with white eggplant and homemade doubanjiang."Tsuyahime Rice""Campari, Shonai Wheat, Molokhia, Eggplant"Cold noodles made with tomato broth from Campari and noodles crafted from Shonai wheat."Chef's Selected Chinese Tea"High mountain tea from Taiwan."Shonai Sand Dune Melon"Sorbet made from Shonai sand dune melon from Yamagata, served with almond tofu."Blueberry"Coconut dumplings filled with blueberries.The chef makes full use of ingredients from Yamagata, his hometown, and Miyagi, where he trained as a cook. The dishes are delicate and creative, always raising my expectations. The flavors are bold yet highlight the quality of the ingredients. The restaurant is clean and spacious, with attentive service.It was a great meal.
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