Nestled in a quiet area about a 15-minute walk from Kintetsu Nara Station, this Chinese restaurant opened in 2021.After passing through the Higashimuki Shopping Street, Mochi-hon-dori Center Street, and Shimo-urashimon Shopping Street, I crossed Naramachi Main Street and arrived in just a few minutes. The sign is quite small, so I almost missed it.It has earned one Michelin star and a Green Star in the "Michelin Guide Nara" from 2022 to 2026, and a three-tock rating in "Go e Mi Yo" for 2025-2026.Owner-chef Mr. Miyamoto trained at renowned establishments such as "Fukurinmon" and "Old Sichuan Piao Xiang" before establishing his own restaurant in his hometown of Nara. He incorporates local food culture and the principles of medicinal cuisine into his creative Sichuan and Cantonese course meals, using plenty of organic ingredients grown in his own garden, including Yamato vegetables and Chinese vegetables. This place has become quite popular.Reservations for the next day are released at a limited time on the first of each month, but I have never managed to secure one. This time, I was fortunate to join someone who had made a reservation.I arrived around 11:15 on a Saturday. Although I was quite early for my reservation, I was shown to the waiting area. I took off my shoes and relaxed in the lovely waiting room next to the entrance.The interior, remodeled from an old house, features spacious tables set up in one room, allowing for a comfortable dining experience. Soft music from the erhu plays in the background, creating a special atmosphere that feels like a departure from everyday life, combined with the tranquility of Naramachi.On this day, I enjoyed the "Kuko Dim Sum Course."Since it was hot outside, I started with a cold Chinese tea, "Today's Cold Brew Flower Tea," made with jasmine tea using Gorogoro water from Amano River Village. Gorogoro water is one of the selected waters from the Ministry of the Environment's list of famous waters, known for its rich minerals. The tea has a soft mouthfeel with no bitterness or astringency, and the sweet, refreshing aroma of jasmine spreads pleasantly, making for a crisp cup."Kou Shui Ji" (Mouthwatering Chicken)Tender and juicy Yamato chicken with a complex and rich sauce that slowly seeps in, accompanied by fried herbs that add a spicy aroma, making this a refined dish."Cashew Nuts"A traditional Sichuan seasoning called "Guai Wei" that combines numbness, spiciness, sweetness, saltiness, sourness, freshness, and aroma. These spicy cashew nuts are coated in this flavorful seasoning and fried to a crispy texture. They are mildly spicy and slightly sweet, with a subtle stimulating flavor that makes them addictive."Octopus"This dish features firm, Hokkaido octopus, generously coated in a vibrant green sauce made with fragrant green pepper. The ocean flavor of the octopus expands with each bite, complemented by the refreshing aroma of the pepper and a tingling spiciness, leaving a light aftertaste. This appetizer is perfect for stimulating the appetite."Wood Ear Mushrooms"Fresh black wood ear mushrooms from Asuka Village, marinated in a tangy sauce. The plump texture of the fresh mushrooms absorbs the flavorful sauce, releasing umami and freshness with each bite."Eggplant"Chinese-style braised eggplant served with string peppers. The eggplant, cut to allow the black vinegar-based broth to soak in, bursts with flavor in every bite. The rich flavor of the black vinegar is balanced by a pleasant acidity, leaving a surprisingly light aftertaste. The accompanying non-spicy string peppers, a traditional vegetable from Nara, add a hint of bitterness and a fresh aroma that beautifully enhances the sweetness of the eggplant.The starters consisted of small plates that blended Sichuan spiciness and acidity with Nara ingredients, effectively conveying the restaurant's theme of "Nara x Chinese Cuisine." Each dish highlighted the natural flavors of the ingredients while being perfectly balanced with spices and acidity, captivating my heart from the very start.Today's medicinal soup features dried scallops, dried shrimp, dried shiitake mushrooms, and Job's tears, simmered to create a gentle and soothing flavor. It is free from chemical seasonings and is said to have detoxifying, antioxidant, digestive, hypertension-preventing, skin-beautifying, and osteoporosis-preventing effects, providing a comforting cup that relaxes the body from within."Xiao Long Bao" (Soup Dumplings)Breaking the thin skin releases a burst of savory broth, bringing bliss to the palate. The soup is packed with the rich flavor of Yamato pork, balanced perfectly with black vinegar and ginger, making it a delightful experience."Five-Ingredient Shumai"Shumai filled with Yamato pork, shrimp, and shiitake mushrooms, wrapped in a yellow skin. The coarsely chopped Yamato pork and the plump texture of the shrimp combine with the aroma and richness of the shiitake mushrooms. The sweet and refreshing aroma of fennel lingers pleasantly in the aftertaste."Steamed Dumplings with Shrimp and Chives"These dumplings have a translucent, plump skin that reveals the shrimp and chives inside. Biting into the freshly steamed dumpling releases the juicy texture of the shrimp and the fragrant aroma of the chives, delivering a simple yet powerful flavor. The skin is chewy without being heavy, providing a pleasant experience."Steamed Dumplings with Shrimp and Cilantro"Wrapped in a skin infused with cilantro, these dumplings are filled with a mixture centered around shrimp. The unique aroma of cilantro rises as you bite into it, blending the umami of the shrimp with the sweetness of the vegetables."Fried Dumplings with Glutinous Rice"These dumplings are made with glutinous rice and puffed up beautifully. The exterior is crispy and fragrant, while the inside is chewy, perfectly encasing the delicious filling."Hato-shi"A toast fried with shrimp paste and red corn called Yamato Rouge on top. The crispy, fragrant layer of bread contrasts with the plump shrimp paste and sweet corn, creating a delightful texture.When paired with a robust yet flavorful "Broad Bean Doubanjiang" sauce, it enhances the sweetness and aroma of the hato-shi, transforming it into a dish that pairs well with drinks!"Steamed Fresh Fish with Homemade XO Sauce"This elegant dish features steamed sea bream from Ehime Prefecture, gently coated with the rich and flavorful homemade XO sauce made from dried scallops. The accompanying homegrown zucchini and daylily buds add a gentle bitterness and textural contrast. The harmony of ocean flavors and mountain blessings is beautifully expressed, subtly reflecting the restaurant's philosophy of "food as medicine" through the use of daylily buds, which are believed to help with summer colds, urinary tract infections, mental stability, and insomnia."Baozi" (Steamed Buns)Breaking open the fluffy, steaming dough reveals a filling of sweet and savory sauce with plenty of char siu made from Yamato chicken. The light umami of the chicken combines beautifully with the sweetness of the dough, providing a surprisingly satisfying flavor."Cantonese Zongzi"Opening the lotus leaf releases a gentle aroma that fills the air. Inside, glutinous rice mixed with ancient rice from Asuka Village, black rice, and red rice is combined with salted duck egg yolk, flavorful Yamato chicken, and shiitake mushrooms from Nara. Enjoy it slowly while savoring the warm aroma."Mapo Tofu"This dish features tofu made from Asuka Village's Wang Tiepao soybeans, layered with the flavors of Yamato beef, Yamato pork, and garlic leaves. It has a moderate spiciness, with each bite revealing a depth of flavor and aroma that warms the body from within. The tofu itself is rich in flavor, beautifully merging Nara soybeans with Chinese seasonings, embodying the "Nara x Sichuan" concept, making me crave white rice."Dan Dan Noodles without Soup"This bowl is topped with coarsely ground Yamato pork, purple vine, and plenty of nuts. It has a vibrant red appearance, yet the spiciness is mild and creamy. The straight, thin noodles with lower water content pair well with the sesame sauce and meat miso, creating a layered aroma and richness with each bite. It was more filling than I expected, leaving me satisfied."Almond Tofu"Homemade almond tofu made with two types of almond kernels. The smooth texture and sweet aroma of the almond tofu are perfectly complemented by a sweet and sour sauce made from Oishi-suwari plums from Hirai Farm in Nara, resulting in a refined dish with a light aftertaste."Coconut Dumplings"These small, fluffy white dumplings are filled with a gentle sweet lotus seed paste, creating a refined and comforting finish.I enjoyed a blissful time with warm tea and sweet treats.