Revisit (June 2026) As always, every dish was impeccable in flavor, and the glass pairing was exquisite! The highlights this time were the sweetfish spring rolls with a wasabi and scallion sauce, and the chashu ramen made with Wagyu, served with oyster sauce and onions.◆ Today's Menu Specialty Course with Pairing - Jellyfish Salad with Sudachi - Sichuan Smoked Duck served with Cream Cheese Bread - Blue Crab Marinated in Shaoxing Wine - Sweetfish Spring Rolls with Wasabi and Scallion Sauce - Clear Corn Soup with Chawanmushi - Kato Pork Un-Pai-Lou (Steamed Pork Slices) - Shrimp with Mayonnaise and Soy Milk Truffle Mayonnaise - Chicken and Shark Fin Stewed in Soy Sauce with Paitan Soup and Sticky Rice - Fried Flatfish with Sweet Vinegar Sauce made from Young Ginger and Scallions - Mapo Keema Curry - Chashu Ramen made with Wagyu, served with Oyster Sauce and Onions - Almond Melon + Glass Pairing (Night) JPY 27,500 per person *The following is basic information about the restaurant, repeated for clarity since it overlaps with the first visit details.* ◆ How to Enjoy This Restaurant This Chinese restaurant is led by Chef Tomokazu Sasa, who previously worked as the head chef at Akasaka Szechwan Restaurant and Szechwan Restaurant Chen, and later at Fire Hole 4000 in Azabu-Juban and 4000 Chinese Restaurant. It is currently recognized as a Michelin Selected Restaurant and has won the Silver Award at the Tabelog Awards (2026). The Specialty Course with Pairing, which changes every odd month, is priced at JPY 27,500. A chic, square-shaped standalone restaurant in Nishiazabu.
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