I was craving delicious Chinese cuisine, so I made a reservation at Ji-Cube, a highly-rated restaurant that has won a Tabelog Silver Award and is listed among Japan's top 100 Chinese restaurants. Despite its prestigious accolades, it was relatively easy to secure a reservation. Upon booking a table, my credit card was charged immediately. I was excited to visit, especially since the chef is known for his expertise in Sichuan cuisine. However, I learned that the restaurant doesn’t exclusively serve spicy dishes.Located just off Roppongi Street towards Nishiazabu, the building is easy to spot if the surroundings are well-lit, so you shouldn’t have trouble finding it. Note that the entrance differs for first and second-floor diners. The first floor has only counter seating where you can watch the chefs cook, but it starts serving at 6 PM. The second floor features private rooms with staggered start times and offers a more traditional course menu. Although the entrances are separate, both lead to the same floor, and the dishes may vary by floor.Since I reserved on the first floor, I was able to watch the cooking process, although it was somewhat difficult to see from my seat. We started with a toast over beer, and the dishes served were as follows:- **Jellyfish Salad**: I expected it to be jellyfish-centric, but the strong flavor of the shrimp underneath made it a delightful combination for shrimp lovers.- **Sichuan Smoky Duck**: The duck was smoky and paired well with cream cheese when stuffed in bread.- **Crab in Shaoxing Wine**: The crab was easy to pick apart, and the rich miso flavor was satisfying, reminiscent of Shanghai crab.- **Young Sweetfish Spring Rolls**: One roll contained young sweetfish, while the other had young corn. The sweetfish had a great fish flavor and a crispy exterior.- **Corn Soup**: I thought it was just corn soup, but it had a custard base, and mixing it well brought out the broth's flavor.- **Unpaileu**: It looked pale, leading me to think it was a salty meat dish, but it had a spicy kick that reminded me it was Sichuan cuisine. The meat and spice complemented each other well.- **Ji-Cube Shrimp Mayo**: As seen in the photo, it didn’t look like typical shrimp mayo. Underneath were fried shrimp, and while it tasted like shrimp mayo, the addition of truffle made it unique.- **Soy-Braised Chicken**: This dish was packed with mushrooms, and the rich flavors of the chicken and mushrooms were delightful. The sticky rice served with it was exceptional.- **Fried Fish with Seasoning Sauce**: The flounder was fluffy, and the seasoning sauce was irresistible for fish lovers.- **Mapo Eggplant**: They asked about portion sizes for the next two dishes, and I opted for larger servings. It looked like regular mapo eggplant, but the combination of keema curry and mapo eggplant was fantastic, especially when served over rice.- **Char Siu Noodles**: This ramen featured thin noodles topped with Wagyu char siu. While I questioned whether it should be called char siu, the meat was delicious. The thin noodles and gentle broth were perfect, disappearing quickly.- **Almond Melon**: The almond flavor paired with melon was delightful, filling my mouth with a rich, authentic taste.I left feeling completely satisfied. Although I couldn’t manage it, the pairing drinks enjoyed by the person next to me seemed to provide great satisfaction for those who love alcohol.Overall, the dishes here are unique and exceptional, with most being one-of-a-kind and exceeding expectations. My favorites included the jellyfish, spring rolls, shrimp mayo, and mapo eggplant, among others. The menu changes every two months, making me eager to return. I believe the combination of the chef's cooking and the staff's engaging atmosphere creates a fantastic dining experience.It might be beneficial for the restaurant to show the ingredients beforehand for those who like to document their meals. Nevertheless, I feel like I discovered a top-notch restaurant beyond just the Tabelog ratings. Just a note for future visitors: try not to set your expectations too high.