It had been six months since my last visit to Nishibuchi Hanten.This time, there were many new dishes on the menu, making it a delightful experience.The portions were larger than usual, leaving me completely stuffed.I was very satisfied with the course.The highlight was the sixth dish: Stir-fried Tenderloin with Doubanjiang.The tenderloin was seared as a whole piece, then cut into larger chunks with a knife, and finally shredded into bite-sized pieces with a fork.This method allows for quick cooking and better absorption of flavors when it’s stir-fried again.The meat was tender, and the combination of the doubanjiang and the meat's fat was incredibly delicious.The first dish was a soup made from Shiga's Omi chicken.It had a gentle flavor, relying solely on the chicken broth.The second dish, Stir-fried Aori Squid with Shiso, had a perfect saltiness that whetted my appetite.The third dish, Chinese Salad with Isaki and Mirugai, featured crispy rice on top as a highlight.The fourth dish was the classic Honey Char Siu with Blue Cheese and Fried Chicken Wings with Bird's Nest.It was consistently delicious.The fifth dish was the usual Shark Fin Soup, which was recently served with a Paitan broth.I added black vinegar midway for a flavor change.The seventh dish was Spicy Sweetfish and Clam Mala Soup.The spiciness comes on gradually.It was spicy but flavorful and delicious.The eighth dish was Fried Rice with Firefly Squid and Pickled Young Ginger.The firefly squid was sliced and mixed with its rich innards and rice.The pickled young ginger added a refreshing touch.The ninth dish was the Dry Dan Dan Noodles, which I indulged in despite being full.It was more substantial than I expected, leaving me even more stuffed.The tenth dish was dessert: Coconut Pudding with Passion Fruit Sauce.Topped with pecans, it seems they will start selling it soon.This is a unique Chinese cuisine that can only be enjoyed at Nishibuchi.I’m looking forward to my next visit!
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