We started with a dish of hairy crab spring rolls topped with caviar.Next, we had sea bream marinated in kombu and a jellyfish carpaccio.The cloud-white pork was paired with thin cucumber slices that added a nice texture.We also enjoyed shark fin cooked in chicken oil, served with red vinegar.The steamed buns were slightly sweet and so delicious that I could eat them endlessly.We had eel with vermicelli and Suji sauce.The hot dishes offered a unique taste that truly captured the essence of Sichuan cuisine.The abalone noodles were perfectly complemented by a crispy, spicy sauce, making them incredibly tasty.For the finale, we had mapo tofu with a smaller portion of rice.We also tried a noodle dish with Chinese matsutake mushrooms.For dessert, we enjoyed almond tofu, which left us feeling quite full.As expected from a popular restaurant, the counter was fully occupied with 11 guests.Everyone was enjoying their favorite drinks alongside the Sichuan dishes.The view of the mountains and greenery from the window was lovely, but the restaurant was tucked away in a residential area, making it a bit tricky to find. We arrived just in time, almost late, and I apologize for the wait.The chef was cooking in the kitchen, looking quite warm, and I was glad to have a chance to chat with him on our way out.This Chinese restaurant offers a unique experience that truly stands out, and it’s no surprise that it’s so popular.It was a great meal!
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