◾️Dinner (Course B) / Overall ImpressionDate: June 13, 2026 (Saturday) 18:00 - 20:00I visited for dinner and sat at the counter. I ordered Course B (JPY 33,000).With a Michelin star and high ratings on Tabelog, my expectations were quite high. Overall, the dishes were delicious, and there were satisfying elements like the performance and souvenirs, but in terms of cost performance, I felt it was just "average." Considering the price of around JPY 40,000 including service charge and drinks, it’s only natural that the food was good.The difference between Course A and Course B is the inclusion of shark fin and bird's nest, but personally, neither left a strong impression on me, so if I visit again, I think Course A would be sufficient.■ Course Details and Impressions- Hongshiki Special XO Sauce A spicy XO sauce that concentrates the umami of shrimp. It can be enjoyed as a snack with drinks or used to enhance the flavor of various dishes, making it a standout throughout the course.- Hairy Crab Spring Rolls Served hot, these spring rolls are filled with plenty of hairy crab and were delicious. The addition of Worcestershire sauce for flavor variation was great, and it paired excellently with the XO sauce.- Matsusaka Pork Chashu When eaten alone, it has a quite sweet flavor, which is delightful. Pairing it with mustard balances the sweetness, creating a taste I really enjoyed. It also paired well with the XO sauce and was the most memorable dish of the day.- Shark Fin, Dried Scallop, and Dried Mushroom Soup A soup with a cinnamon aroma that whets the appetite. The contrast between the crunchy texture of the dried scallop and the soft texture of the dried mushrooms was interesting. The shark fin was enjoyable for its collagen texture, but didn’t leave a special impression.- Steamed Azuki Sea Bass The fluffy steamed fish pairs well with a sweet and savory soy-based sauce. It went perfectly with rice, and I couldn’t help but ask for a second serving.- Crispy Chicken Using a whole chicken allows for enjoyment of various parts. The skin is crispy while the inside is juicy. It’s delicious on its own, but I enjoyed changing the flavors with salt, lemon, and XO sauce. The taste is classic, but the satisfaction level was high.- Today's Vegetables A stir-fry of vegetables similar to bok choy and broccoli. The broccoli-like vegetable had a great texture and was delicious even with just simple salt and pepper.- Ham Yui Fried Rice Ham Yui is salted fish. It has a unique aroma during cooking, but it’s not noticeable once finished. Simple yet perfectly seasoned, it was delicious and paired well with the XO sauce. I also asked for a second serving.- Soy Sauce Yakisoba With a simple seasoning, the unique texture of the noodles was impressive. It also paired well with the XO sauce, and I asked for a second serving of this as well.- Melon and Bird's Nest Dessert I was looking forward to trying bird's nest for the first time, but honestly, I didn’t quite understand what was special about it; it had a jelly-like texture. The melon was sweet and delicious.- Egg Tart Served fresh and warm, it was a delightful way to end the meal.- Souvenir (Chinese Sticky Rice Dumpling) I received a Chinese sticky rice dumpling wrapped in bamboo leaves. I ate it the next morning, and it was incredibly delicious; I liked it so much that I would have wanted to buy it if it were sold individually.■ Overall Evaluation The dishes were generally delicious, especially the hairy crab spring rolls, Matsusaka pork chashu, ham yui fried rice, and the souvenir sticky rice dumpling left a strong impression. Additionally, the structure that allows for flavor variations using XO sauce, the live cooking experience, and the inclusion of souvenirs were appealing aspects.On the other hand, considering the price of around JPY 40,000 including drinks, I didn’t feel a sense of excitement that exceeded my expectations. I visited with quite high expectations due to the Michelin star and a Tabelog rating of 4.19, but personally, I felt it was "delicious as high-end Chinese cuisine, but commensurate with the price."If I were to revisit, I would choose Course A without the shark fin and bird's nest. In terms of enjoying the dishes themselves, that option seems likely to provide higher satisfaction.