Chinese Sai Muen (中国菜 木燕) Ina

I made a reservation for lunch on a holiday. Since the chef was operating solo, the restaurant was fully booked with just three reservations. On this day, only a lunch course was available, priced just under JPY 5000 (including one drink). Each dish is crafted with high-quality ingredients, and everything was delicious. The mapo tofu, in particular, was outstanding! I highly recommend this place for the price and quality of the food. If you have the chance to visit this area, definitely check it out! Less

I encountered an incredibly fragrant Mapo Tofu. I wonder if it contains XO sauce? It has a deep flavor, and I can sense something beyond just the spiciness. I asked the chef if there was anything special in it, but he said it was made true to the basics. My mind was confused, as I had thought that the mainstream Mapo Tofu was all about the numbing sensation from Sichuan pepper. Regardless, this Mapo Tofu is delicious, so please try it for yourself.The sea bream was carefully scaled, and I enjoyed the skin as well. The flesh was moist and tasty.The soup with molokhia was also delicious. I learned that it can be used as is.The almond tofu had a wonderful aroma. Made from real almonds, it was refreshing and the perfect dessert.Looking back, I was also surprised by the amazing location. Less

I made a reservation for around 7 PM on a weekday. This restaurant is quietly nestled in a serene residential area of Ina, and at first glance, I felt a bit anxious wondering if I was in the right place. However, it is a well-known Chinese restaurant in Ina, cherished by those in the know.The unpretentious exterior belies the meticulous preparation and delicate cooking techniques that go into each dish, making it a must-try once you taste it. The offerings here are a cut above typical local Chinese food, featuring authentic flavors with rich aromas. From dishes that evoke the spiciness and fragrance of Sichuan to those that highlight the natural flavors of the ingredients, the diverse menu is truly appealing.While it may not be extravagant high-end Chinese cuisine, it is a perfect spot for those seeking a "slightly special dish" that can be enjoyed in everyday life.【Thoughts～Omou～】⚫︎ Six Appetizers → Sichuan specialty "Saliva Chicken" (Mikawa Chicken) → Chinese-style salted fava beans → Sichuan-style soy-pickled cucumbers → Spicy shredded tofu → Uyghur-style spring cabbage with cumin → Yunnan-style lemon-flavored corn (white corn) ⚫︎ Cantonese-style shark fin soup with Kesennuma's shortfin mako → Made with the tail fin of the shortfin mako, served in a Cantonese sauce made from Chinese ham and duck broth. The texture of the shark fin and the broth are exquisite, absolutely delicious! ⚫︎ Lobster in chili sauce → The chili sauce was to my liking, but I was a bit disappointed that the shrimp didn’t have that firm texture I prefer. ⚫︎ Steamed dried meat and cabbage loved by Li Bai → A simple yet deeply flavorful dish. The dried meat is not overly salty and pairs well with the steamed cabbage. It has a texture similar to dried ham. ⚫︎ Hong Kong-style steamed fresh fish → Steamed sea bream from Miyagi Prefecture. The oil aroma and the umami of the sea bream are a perfect match, as expected from Hong Kong-style cooking. ⚫︎ Today's palate cleanser → Homemade yuzu sorbet ⚫︎ Peking duck with two types of sauce → Sauce made from strawberries from Ina Valley and red vinegar → Sweet bean sauce ⚫︎ Authentic Sichuan-style dry dan dan noodles → Made with Sichuan noodles, featuring the fragrance of Sichuan pepper and the delightful texture and flavor of nuts. ⚫︎ Today's dessert → Real almond tofu and boiled sesame dumplings The master is around my age and embodies the spirit of a craftsman, focusing on self-sufficiency and minimizing the use of chemical seasonings. After the meal, he kindly introduced the dishes in a friendly atmosphere, for which I am grateful. I would love to visit this restaurant again when I am in Ina, Nagano. Less