I visited this restaurant for the first time during the lunch menu from February to March. I was amazed by the innovative Chinese dishes that felt reminiscent of Japanese cuisine, so I made a reservation right away. This time, I was glad I took the time to make a reservation again, as the dishes were delightful! My favorite was definitely the clam chawanmushi (savory egg custard), which had a nice kick from the sansho pepper and was visually appealing. I must come back for more!▼ Lunch Menu from April to MayMenu:• Tuna marinated in Shaoxing wine and soy sauce with chili bean paste flavor.• Yodare ChickenTender chicken with Sichuan chili paste and sweet bean sauce, served with avocado underneath, reminiscent of foie gras.• Clam Chawanmushi with Green Onion and Sansho SauceEgg custard of clam topped with dried cherry blossom petals.• Peking DuckSmoked duck served with osmanthus and sweet bean sauces, aged for two days.• Blanched Wagyu Beef Loin with Oyster SauceServed with onsen tamago (hot spring egg) and shaved truffle on top.• Braised Shrimp with Chili Sauce.• Fried Rice with Egg, Cod Roe, and Dried Mullet RoeThis dish surpasses the typical fried rice with its delightful textures from shirasu (whitebait), karasumi (dried mullet roe), and duck egg.• Soup Noodles Topped with Homemade Roasted PorkThe soup is light yet delicious with a soy base.• Jasmine Tea Crème BrûléeA jasmine-flavored crème brûlée dessert.