It's been quite a while since my last visit.The owner asked me when I would come back, but due to work commitments, I had to postpone my visit. Now that the fiscal year-end is over, I decided to reach out and express my desire to come in on the weekend, but they suggested I come on Thursday instead.So, I made a reservation for Thursday.I arrived at 6 PM after leaving the office right on time. Although I was a bit early, I was shown to my seat inside the restaurant. I absolutely love the ambiance here.I greeted the owner, Mr. Matsuura, and the hostess, and we were ready to start.First, I toasted with a beer by myself! There's nothing quite like enjoying a beer at a restaurant.They also served boiled edamame as an appetizer, which was sweet and delicious, with just the right amount of salt.And then, the course began.First up was fresh sashimi and a gentle spicy salad.The sashimi was made from Kinmedai (golden eye snapper) from Choshi, dressed with a homemade spicy sauce. The freshness and the plump texture were absolutely delightful, and the pairing with the mild spicy sauce was perfect, making my beer disappear quickly.This was simply irresistible.Next, we had Bang Bang Chicken made with red chicken from Ibaraki Prefecture.Previously, I think they used bone-in black chicken, which is great, but boneless is much easier to eat.Moreover, this red chicken was delicious, with a flavor that deepened with each bite.Next came the squid with green chili.The squid was incredibly tender, and while it had a strong aroma of green chili, it was completely non-spicy—a flavor you wouldn't typically find in regular Sichuan cuisine.This paired wonderfully with Japanese sake, making me want to eat more.Next was sardines simmered in doubanjiang.Although it looked spicy, it was actually quite mild, enhancing the flavor of the sardines.It was very simple yet clearly made with care, and it also paired well with sake.Then came a steamed vegetable soup.While it was called vegetable soup, it was quite luxurious with plenty of fragrant mushrooms.You could tell a lot of time went into steaming this dish, and the level of quality has definitely improved since my last visit.Next was the sour and spicy stew with snow crab and silk gourd.It had a slight tanginess, and the flavor of the crab was prominent—delicious!It left a refreshing sensation in my mouth.Next was stir-fried pork with duzhong and kabocha squash.This duzhong pork is a special breed raised on a unique feed made from duzhong leaves and ginseng (with an international patent). Compared to regular pork, it has more collagen, a tender texture, and a delicate flavor.It was delicious with the sweet bean sauce and doubanjiang.The kabocha squash was thickly sliced, with a strong sweetness reminiscent of chestnuts, which paired nicely with the sauce.Finally, we wrapped up with the classic Chen Mapo Tofu.They prepared it right in front of me, and I watched closely!They finished it by simply swirling the pot without stirring the tofu, showcasing their impressive skills.It was mesmerizing to watch.When enjoyed with white rice, it was incredibly delicious—perfect for a finishing dish.Lastly, I had some almond tofu to conclude the meal.It was so good, and I definitely overindulged!More than that, I had a fantastic time.I could tell that the quality has improved even more since my last visit.So, I highly recommend this Sichuan restaurant.It may be a bit far, but I truly hope everyone gets to enjoy authentic Sichuan cuisine here.