I enjoy both Mandarin restaurants, but Canton Ryori Sense is my favorite. Today, I was looking forward to the three types of dim sum, and they did not disappoint. The Kanagawa pork shumai was well-seasoned, capturing the rich flavor of the pork perfectly. For some reason, it was topped with snow crab, but the strong taste of the pork was the star, whether it was crab or green peas. The garlic-fried prawns were served on a plate that made it a bit challenging to cut with a knife, and I found myself in a serious battle with the firm prawns. Today's main dish was sweet and sour pork with black vinegar. To maintain the crispy texture, I mixed the black vinegar at the table before eating. It was more tangy than I had imagined, with a richness that made it delicious despite its light appearance. For dessert, I contemplated trying something different, but in the end, I went with the mango pudding. Today's tea was somewhat weak and lacked aroma, which was a bit disappointing for a tea that costs nearly JPY 4,000. I should have opted for the craft soda instead.
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