Hello everyone, thank you for your hard work! (^_−)−☆I’ve also started a blog!! Please check it out!!https://nakazaki-kenji.jp/Today, I visited "Ji-Cube" in Nishiazabu. I had decided to come here after seeing reviews from fellow Tabelog users!! I was delighted to find out that they offer lunch service and that I could make a reservation for one person. d(^_^o)Let me briefly introduce the restaurant. _φ(･_･**Concept of the Restaurant** Sichuan cuisine created with a Japanese sensibilitySichuan cuisine, nurtured in the gourmet city of Sichuan Province, is one of the four major Chinese cuisines, known for its diverse spices and countless flavors beyond just spiciness.At Ji-Cube, we cherish the rich flavors of traditional Sichuan cuisine and the Japanese sensibility that brings out the natural tastes of the ingredients. Please enjoy our carefully crafted dishes that highlight the seasonal flavors.**Chef Tomokazu Sasaki's Background**Originally from Kumamoto Prefecture, he joined Akasaka Sichuan Restaurant in 1995. In 2001, he was assigned to the Szechwan Restaurant Chen at Cerulean Tower Tokyu Hotel in Shibuya. In 2008, he won the Special Gold Award in the Appetizer category at the World Chinese Cuisine Competition. He later became the head chef at Szechwan Restaurant Chen. Since 2017, he has supported the founder as a sous-chef at Fire Hall 4000, which opened that year. After serving as head chef at Fire Hall 4000 in Azabu Juban in 2018, he became the head chef at 4000 Chinese Restaurant. Since 2021, he has been the head chef at Ji-Cube.Reservations can be made through TableCheck. d(^_^o)https://www.tablecheck.com/shops/ji-cube3/reserveI got off at Roppongi Station on the Toei Oedo Line and headed to the restaurant. It took about 15 minutes to walk from exit 4b to reach the restaurant.Upon entering, I was warmly welcomed by a gentleman staff member. The service was incredibly attentive, making me feel as if I had stepped into a high-end restaurant, which made me a bit nervous. (//∇//)The interior is a renovated house, with counter seating on the first floor and private rooms for up to 8 people on the second floor. The red-themed decor is absolutely stunning!!Today, I reserved the following course. (^_−)−☆**Seasonal Omakase Course - JPY 6,600**For drinks, I ordered the lunch-exclusive wine set for JPY 3,200. d(^_^o)I enjoyed sparkling wine, white wine, red wine, and Shaoxing wine, all of which were delicious and had me pleasantly tipsy in the afternoon. (^_−)−☆There was quite a bit of wine, and they even refilled the red wine and Shaoxing wine for me. (//∇//)Now, let’s start the omakase course!! I’m excited to see what Sichuan dishes I’ll get to try!!**Shao Xing Marinated Botan Shrimp**The botan shrimp is marinated in Shaoxing wine. This is what you call drunken shrimp. It’s incredibly tender and full of flavor!! The aroma of the Shaoxing wine is fantastic!! This definitely pairs well with the drinks. (＾Ｏ＾☆♪**Kato Pork with Summer Vegetables in Chili Oil Sauce**The aroma is simply wonderful!! This is delicious!! The pork is incredibly tender, bursting with flavor with every bite!! The sauce has a deep flavor, slightly sweet with a nice kick of spiciness!! It pairs perfectly with okra and edamame. (//∇//)**Corn Soup**This is a Chintan soup with dried scallops and Jinhua ham. There’s even chawanmushi (savory egg custard) at the bottom. This soup is incredibly gentle and full of umami, truly comforting!! The corn is very sweet, making me smile involuntarily. Everything is served piping hot, and they didn’t miss a beat. d(￣ ￣)**Peking Duck** I was surprised to find Peking duck included in the lunch course!! It’s already wrapped, making it easy to eat. I’m happy that both the skin and meat are included!! This is absolutely delicious!! The skin is crispy, and the meat is chewy and flavorful!! The sweetness of the sweet bean sauce pairs perfectly. The skin is chewy, and the crunchiness of the condiments creates a great balance!!**Wagyu with Sesame Sauce**The Wagyu is moist and tender, absolutely delicious!! The sesame sauce is robust and pairs perfectly with the Wagyu!! The combination with scallions and green beans is also spot on!! This definitely makes you want rice. (//∇//)**Fish with Sweet and Sour Sauce**This is fried flounder topped with sweet and sour sauce made from young ginger and green onions. The batter is crispy, and the flounder is fluffy and irresistible!! The aroma of the green onions, myoga (Japanese ginger), and shiso is delightful!! The gentle fragrance of the young ginger pairs well with the flounder. (＾Ｏ＾☆♪**Mapo Eggplant** This is Mapo eggplant made with 3-year aged doubanjiang and curry spices!! I enjoyed it over rice. The aroma of the curry is incredible!! It really whets the appetite!! This is delicious!! The eggplant is melt-in-your-mouth tender with a solid spiciness!! It’s very rich and pairs perfectly with rice!! I was so impressed that I finished it in no time. (＾Ｏ＾☆♪**Chilled Soba with Chicken** Ending with chilled soba is a delightful surprise!! This is amazing!! It’s incredibly refreshing!! The chicken is moist and tender, full of flavor!! With the addition of lemon and herbs, the aroma and acidity are wonderful!! The noodles have a nice chewiness, and I finished this in one go. ( ◠‿◠ )**Mango Pudding** Finally, we have mango pudding. It comes with coconut espuma and passion fruit sauce. Wow!! This is simply irresistible!! The balance of the coconut aroma, the acidity of the passion fruit, and the sweetness of the mango is remarkable!! Everything was perfect until the very end. (^_−)−☆Everything was delicious and truly impressive!! Is this really a JPY 6,600 course?! (　ﾟдﾟ)Here’s what I had today:1. Shao Xing Marinated Botan Shrimp 2. Kato Pork with Summer Vegetables in Chili Oil Sauce 3. Corn Soup 4. Peking Duck 5. Wagyu with Sesame Sauce 6. Fish with Sweet and Sour Sauce 7. Mapo Eggplant 8. Chilled Soba with Chicken 9. Mango Pudding The staff’s service was incredibly attentive, making me feel as if I had stepped into a high-end restaurant in Ginza. (　ﾟдﾟ)I highly recommend this restaurant!! I suggest visiting before it becomes hard to get a reservation. (￣^￣)ゞThank you, Chef Sasaki and the staff, for today’s wonderful experience!! Next time, I’ll bring some friends along. (＾Ｏ＾☆♪