A Long-Awaited Visit to FureikaThis time, I was invited by my life mentor to the renowned restaurant in Azabu-Juban.In a private room on the third floor, we enjoyed a luxurious time, savoring dishes while engaging in deep conversation.Recently, the Chinese cuisine scene has been dominated by omakase courses.More and more restaurants are competing fiercely by serving high-end ingredients like shark fin, abalone, bird's nest, and spiny lobster in rapid succession.Of course, that can be enjoyable in its own right.However, while sharing drinks and discussing, "I want to try that," and "I want to try this," the original joy of Chinese dining—building a meal with a sense of rhythm—seems to be gradually fading away.In this context, Fureika's extensive à la carte menu is truly reassuring.First, we started with champagne.● RoedererWhile enjoying the assorted appetizers, we leisurely perused the menu with my mentor.This moment itself is a feast.The appetizers included:◯ Crispy Pork Belly with Skin ◯ Honey Char Siu ◯ Jellyfish Head ◯ Century Egg Tofu ◯ Pickled Chinese CabbageTrue to Fureika's style, each dish adheres faithfully to the basics.The pork belly is crispy and fragrant, while the honey char siu is moist and glossy.You can truly feel the mastery of their grilling techniques honed over many years.My personal favorite was the jellyfish head.Restaurants that use the head instead of the umbrella tend to be reliable.They deliberately use a part that requires careful preparation, maximizing the crunchy texture.This dish showcases the pride of the artisans.The century egg tofu is also smooth, with a pleasant layering of different textures.Now, let’s start building the main course.The theme for today is:"Savoring delicious dishes little by little, sharing drinks, and engaging in conversation."In line with that purpose, I chose:◯ Stir-fried Abalone with Yellow Chives ◯ Spicy Stir-fried Pork Mince with Glass Noodles ◯ Wagyu Cheek Meat and Leek in Fujian-style Clay Pot ◯ Peking Duck ◯ Radish CakeFureika's true value shines through in these classic dishes.While centered on Cantonese cuisine, they flexibly incorporate techniques from Fujian, Shanghai, and Beijing, achieving a perfect balance—not too strong, not too weak.The abalone is cooked perfectly and tender, with a remarkably elegant aroma from the yellow chives.The stir-fried glass noodles absorb plenty of flavor, making them an excellent accompaniment to drinks.The wagyu cheek meat in clay pot is a delightful blend of the rich flavors from the long-simmered meat and the sweetness of the leeks.And then there’s the Peking duck.Without any gimmicks, they prepare this classic dish beautifully.This accumulation of skill is what brings a sense of reassurance at Fureika.And now, the other star of the evening:Shaoxing wine.I entrusted the selection to the general manager, and I encountered a truly interesting wine.● Xia Zhi JiuProduced by Mr. Xia Lianggen from Shaoxing, who learned organic farming and sake brewing across Japan and brought that experience back to create this Shaoxing wine.It uses only glutinous rice from a single year's harvest and contains no additives like caramel.It possesses a clarity and delicacy reminiscent of sake.What surprised me further was that the person who introduced this wine to Fureika was the renowned brewing expert, Professor Takeo Koizumi.Having participated in the talk shows held at Fureika before, it all made perfect sense.When I actually tasted it, I found it lacked the heaviness often associated with traditional Shaoxing wine.It was clear, with a beautiful acidity on the finish.It glided smoothly into my body.We also added another bottle, a three-year aged wine without caramel.This one retains the traditional expression of Shaoxing wine while being exceptionally refined.As we compared the two, our conversation flowed with my mentor.Looking back, none of the dishes were particularly flashy.Yet,The cooking was precise.The layering of flavors was meticulous.I didn’t feel tired after the meal.And above all, it didn’t interfere with the drinks and conversation.This might be the essence of high-end Chinese cuisine.The dishes don’t overshadow, the wine doesn’t intrude, and the conversation naturally takes center stage.Fureika is a rare establishment that allows for such adult dining experiences.Savoring delicious dishes little by little.Enjoying gentle wines slowly.And relishing conversations with loved ones.On such nights, I inevitably think of this place.It was a great meal.