I believe this is quite an excellent course.Fried Gyoza: The combination of "Scallop and Sea Urchin with Butter Sauce" is quite luxurious. The aroma of the fried skin, the seafood, and the richness of the butter all come together in a strong amuse-bouche.Assorted Appetizers: Edamame tofu, century egg, beef shank, homemade chashu, jasmine tea smoked salmon, abalone braised in Shaoxing wine, and jellyfish. Instead of just presenting high-end ingredients, the variety in texture and aroma is well-executed.Chicken, Winter Melon, Kinugasa Mushrooms, and Tomato Shantang Soup: The large pieces of ingredients allow each flavor to shine through.Shrimp and Edamame Chinese Pie: This is really good. The pie is filled with shrimp! The chili sauce has a nice thickness that clings to the pie, making it a perfect match. The aftertaste is delightful.Sea Bass, Scallop, Green Papaya, and Potato: After the previous dishes with chili sauce and Shaoxing wine, this dish provides a lighter contrast, allowing the course to breathe.Hida Pork and Cantonese Cabbage: So tender. The Shaoxing wine braising not only enhances the aroma but also the tenderness of the meat.Fried Rice or Dan Dan Noodles: It's nice to have a choice for the finale. After such a series of dishes, returning to the classic Chinese flavors provides a comforting sense of familiarity.The sorbet is made from oolong tea, yet it surprises with a floral aroma and fermentation notes reminiscent of black tea. The almond tofu is also delicious.Without using unusual ingredients, the course incorporates accents like green papaya and Cantonese cabbage. Each dish seems designed to vary in texture, aroma, temperature, and intensity, ensuring that it remains engaging until the end.By the way, I selected Alishan Jin Xuan tea for my drink, which offers a pleasant umami flavor and aroma.