On a rainy Tuesday morning, I found myself wandering around the Nihonbashi area for a business trip. For lunch that day, I visited this restaurant located on the 37th floor of the Mandarin Oriental Hotel, where I enjoyed delicious Cantonese cuisine along with a stunning view.■ "Rose (Lunch Course)" - JPY 9,108 - - SENSE's Superior Broth - Fried Garlic Stir-fried Large Prawns - Steamed Soup with Yellow Mushrooms, Elm Mushrooms, Kinugasa Mushrooms, Tea Tree Mushrooms, White Wood Ear Mushrooms, Summer Grass Flowers, and Astragalus - Steamed Sea Bream with Scallions and Ginger - Sweet and Sour Pork with Three Types of Black Vinegar: Zhenjiang Vinegar from Jiangsu Province, Aged Vinegar from Shanxi Province, and Okinawa Moromi Vinegar - Shrimp Wonton Noodles - Almond Jelly of Now and Then: Almond Jelly with Lotus Seeds and Almond Tea (Selected from the dessert menu) - Hong Kong Pastries ■ "Tosayama Ginger Ale" - JPY 1,650 - The course began with the "Superior Broth." The rich umami spread across my palate, slowly settling deep within my body, showcasing the exceptional cooking despite the limited number of ingredients used.Next was the "Fried Garlic Stir-fried Large Prawns," where each crispy bite enhanced the clarity of the umami, perfectly balancing the flavors of the succulent prawns. Adding the homemade XO sauce elevated the deliciousness even further.The "Soup" made with seven types of mushrooms was also exquisite. It had a deep, soft sweetness, and surprisingly, it was seasoned only with salt. I was amazed that such a profound flavor could come from the ingredients alone.The "Steamed Sea Bream with Scallions and Ginger," served with a fish sauce-based dressing right in front of me, was equally delightful. The soft texture of the sea bream was filled with its unique umami, complemented by the fragrance of scallions and ginger. The sauce, which initially seemed strong, blended perfectly with the dish, showcasing remarkable culinary skill.The "Sweet and Sour Pork with Three Types of Black Vinegar" was a powerful highlight among the meat dishes. Its outstanding flavor lingered in my mouth for a long time, leaving me feeling completely satisfied before the final course, making me wish I could keep eating.For the finale, I had the "Shrimp Wonton Noodles." The broth, based on the previously served "Superior Broth," was gentle and rich with shrimp flavor. The Hong Kong noodles, despite their thin appearance, had an unexpected texture. The delicious filling of the wontons was simply irresistible.Choosing the "Almond Jelly of Now and Then" for dessert was the perfect conclusion. The view from my window-side seat was fantastic, but the delicious lunch course stole the spotlight.Thank you for the wonderful meal!