I made a reservation for a lunch course at the renowned Sichuan restaurant "Kaika Tei" in Gifu City. Founded by Chef Furuta in 1978, it is now run by the second generation, Chef Takahiro Furuta. The restaurant has been awarded one Michelin star in the 2019 special edition of the Aichi, Gifu, and Mie guide, and it holds a Tabelog BRONZE rating, as well as being listed among Japan's top 100 restaurants.I had a reservation for 11:30, but I arrived a bit early and waited outside for a short while before entering and taking a seat at the counter. The counter seating allows you to watch the chef at work, which is a nice touch.I was handed the drink menu and decided to play it safe by ordering iced oolong tea.The lunch menu was as follows:Please forgive me for not remembering everything clearly after hearing the explanations.- Appetizer: Fried gyoza with sea urchin and scallops in butter sauce… The scallops were large and flavorful, and the taste was outstanding.- Assorted appetizers: Salmon, abalone, jellyfish, century egg, and two types of meat… The abalone was seasoned perfectly and incredibly delicious.- Soup: Winter melon, chicken, Kinugasa mushrooms, and tomato in clear broth… Each ingredient was delicious, and the broth was superb.- Seasonal spring rolls: Shrimp and edamame spring rolls with chili sauce… The shrimp were plump, and the edamame added a nice touch, making it exquisite.- Seafood dish: Salt stir-fried sea bass, cuttlefish, potatoes, and green papaya… I’m not usually a fan of cuttlefish, but this one was quite tasty. Even better, the sea bass had a crispy skin and was exceptional.- Meat dish: Hida beef and Cantonese cabbage braised in Shaoxing wine… The pairing of Cantonese cabbage and Hida beef was excellent. The Hida beef, braised in Shaoxing wine, was of top-notch quality.- Choice of Dan Dan noodles or fried rice: I chose fried rice… Surprisingly, it wasn’t too dry; it was slightly moist, which I really enjoyed.- Dessert: Frozen oolong tea sorbet and almond tofu… I was so eager to eat the frozen oolong tea sorbet that I forgot to take a picture. It was very delicious, and the almond tofu was consistently tasty.Everything was delicious, but the most impressive dishes were definitely the sea bass and Hida beef. I am grateful for the wonderful time and delicious food.
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