Ji-Cube   Tokyo

Tabelog Rating: 4.36 Tabelog Award Silver.I had been wanting to visit for a while, and I was really looking forward to it.◯ Chicken and Herb Salad ◯ Shrimp and Young Ginger Salad ◯ Beef Tendon in Spicy Sauce ◯ Black Pepper Chashu ◯ Hot and Sour Soup ◯ Blanched Whelk with Green Onion Sauce ◯ Incomplete Shredded Beef Stir-fry ◯ Fried Chicken Stir-fried with Chili ◯ Steamed Sweet Sea Bream ◯ Shark Fin and Abalone Fried Rice Risotto Style ◯ Chilled Dan Dan Noodles with Triple Soup The layers of spiciness, numbness, aroma, and umami awaken your senses while simultaneously putting you in a dreamlike state. It’s quite a mysterious experience.The chashu and the shredded beef stir-fry were absolutely divine. The steamed sweet sea bream was incredibly delicious. The fried rice risotto style with shark fin and abalone was a flavor explosion—truly amazing. The chilled dan dan noodles weren’t as spicy as they looked, but the umami was extraordinary.A common trait of wonderful restaurants is the acceleration and excitement in the second half of the meal, which was exceptional here.I enjoyed it thoroughly even without alcohol.I left feeling satisfied and full.It was a great meal. Thank you! Less

I believe this restaurant deserves a perfect score of 5 in every category: food, pairing, price, ambiance, and service from the chef and staff.Compared to the many hard-to-book sushi, Japanese, and Italian restaurants, it’s puzzling that this place isn’t considered one of them. Perhaps Chinese and French cuisine aren’t as popular in Japan right now, or maybe the hype around sushi, Japanese, and Italian food is just excessive. (The restaurant was fully booked today, including private rooms, so I think they’ve found ways to manage reservations effectively. I’m grateful for that.)The steamed chicken was perfectly cooked, showcasing excellent technique with a great balance of moisture and tenderness right from the start.The shrimp with young ginger featured high-quality, sweet shrimp, but unfortunately, the ginger overpowered the shrimp’s flavor. While the ginger might be the star of the dish, I believe the shrimp should take center stage.The beef tendon (Achilles) was impressive, but my lack of knowledge prevented me from fully appreciating it.The chashu (braised pork) had a clear, rich pork fat flavor and seemed to require an incredible amount of effort to prepare—delicious!The hot and sour soup with tomato and peanuts was unexpectedly delightful. The combination of tomato and peanuts worked wonderfully together.The whelk was quickly heated in oil, showing some effort in preparation, but the flavor was average.The stir-fried beef with green peppers was a fascinating dish. The pink meat was visually appealing, and the idea of using finely sliced green peppers for texture was a brilliant reimagining of the classic dish.The stir-fried chicken with chili was simply delicious.The sweet sea bream had a rich, deep flavor from the scallion oil soy sauce, but I felt it could use a bit more power when paired with the chicken.The abalone risotto fried rice was a lovely dish where the truffle truly added value. I wish I had ordered a large size.The chilled dan dan noodles had a great texture with the flat noodles.The pairing of peach and champagne cocktail for dessert was also intriguing.Overall, it’s impressive how much effort has gone into using quality ingredients without relying solely on luxury items. The pairings may not be extravagant, but they are thoughtfully considered.With additional water, the total came to under JPY 30,000. Unbelievable! The effort to change the menu every two months is also commendable. This is a fantastic restaurant that I definitely want to revisit! Less

This Chinese restaurant has a very luxurious and stylish atmosphere. From the moment I stepped inside, I felt a sense of exclusivity, and it was a wonderful space to enjoy a leisurely meal.The dishes were generally on the richer side in terms of flavor, but they paired perfectly with the drinks!What stood out the most was the exceptional hospitality from the sommelier. The attentive service and the wine selected to complement the dishes were both delightful, enhancing my overall satisfaction.With its great ambiance and service, this is a place I would love to revisit on a day when I want to indulge a little. Less

At Ji-Cube in Nishiazabu, there is no room for vague compromises. Despite frequent menu changes every two months, the quality and consistency of each dish are exceptionally high.This course focuses on "spiciness," but it avoids the folly of relying on a single type of stimulation. Instead, it employs a logical design philosophy that skillfully balances various flavors such as mala, green chili, sour-spicy, black pepper, and fermented seasonings.The technical precision is most evident in the "Wagyu Chinjao Rosu (Stir-fried Beef with Green Peppers)." This dish deconstructs the traditional method of high-heat frying and instead uses low-temperature cooking to achieve a delicate finish on the Wagyu strip loin. The finely sliced green bell peppers are prepared separately to maintain their texture and moisture, creating a layered structure.The melting point of the beef, the sweetness of the fat, and the crisp texture and fresh aroma of the peppers come together beautifully. This method of optimizing materials with different thermal conductivities before integrating them is a highly functional reinterpretation of classic Chinese cuisine.The "Black Pepper Char Siu (BBQ Pork with Black Bean Sauce)" features a caramelized surface that creates a delightful contrast between the Maillard reaction's roasted aroma and the volatile fragrance of black pepper, perfectly encapsulating the moisture and fat within the pork fibers.In the "Spicy Chicken Stir-fry (Lazi Ji)," the fragrant components of a large amount of dried chili and Sichuan pepper are accurately transferred to the crispy coating of the fried chicken, designing a refreshing aftertaste of numbness and spiciness without excessive heat.The latter part of the course, featuring "Steamed Fish (Da Han Yu Kuai)," showcases precise steam control that preserves the delicate texture of the sweet sea bream, while the sharp spiciness of the green chili and the umami of the soy sauce absorbed by the fish and vermicelli create a multi-dimensional flavor experience. Even the final dish, "Cold Dan Dan Noodles," demonstrates meticulous temperature management and a perfectly calibrated soup viscosity to match the noodle texture.The kitchen's meticulous cooking and temperature design, along with the logical layering of textures, are the core aesthetics of Ji-Cube. The ability to consistently implement such high-level design changes every two months is the primary reason to visit this restaurant. Less

This time, I enjoyed the specialty course with pairings.From the first dish to the last dessert, everything was truly delicious and left me very satisfied.The overall impression was "elegant Chinese cuisine." It was delicate and refined, yet it didn’t lose its Chinese essence, allowing me to fully appreciate the aromas and flavors unique to Chinese dishes.Equally impressive was the pairing.Not only wine, but also Shaoxing wine and dark beer were included, making each dish a delightful surprise with its pairing. Each pairing complemented the dishes perfectly, creating a sense that the entire course was a cohesive experience.The most impressive dish was the Chinjao Rosu.It was a completely innovative take on Chinjao Rosu, unlike any I had known before, and without a doubt, the best I’ve ever had. It left such a strong impression that I want to come back just to have it again.Even the final mango pudding was exquisite.It was not overly rich, with a refreshing taste that went down smoothly even after a full meal. It was the perfect way to conclude the course.I felt it was "elegant and refined Chinese cuisine that resonates with the Japanese sensibility."While it has a sense of specialness, it’s not too formal, making it a great recommendation for dates as well as girls' nights out with food-loving friends. Less

"Ji-Cube" is a Sichuan restaurant located about a 10-minute walk from Roppongi Station in Minato, Tokyo, and has been selected as a "SILVER" restaurant on Tabelog and one of the "Top 100 Chinese Restaurants in Tokyo."Every dish was delicious, and the service was very pleasant. The prices were reasonable, making it a place I truly enjoyed! About a month ago, I made a reservation for the "Specialty Course" (JPY 16,500) through TableCheck for a public holiday at 6 PM.The restaurant is situated in a quiet residential area in a standalone house. I arrived quite early at 5:40 PM, but they kindly let me in. The hospitality was outstanding.The first floor features an L-shaped counter with 8 seats, while the second floor has private rooms. The entrances are separate; the first floor entrance is at the back of the property, and the second floor entrance is immediately to the right upon entering the premises.Course Menu:- Chicken and Herb Salad- Shrimp with Young Ginger in Chili Sauce- Beef Tendon in Spicy Sauce- Black Pepper Chashu- Hot and Sour Soup- Blanched Shellfish with Scallion Sauce- Wagyu Beef Stir-fried with Bell Peppers- Spicy Stir-fried Chicken- Steamed Fish- Soy Sauce Fried Rice- Chilled Tan Tan Noodles- Peach Jasmine Milk TeaWe started with the Chicken and Herb Salad. The steamed chicken was generously topped with herbs, making it refreshing—perfect for a hot day.Next was the Shrimp with Young Ginger in Chili Sauce, which combined the refreshing taste of young ginger with a nice kick from the chili. The shrimp was plump and delicious.The Beef Tendon in Spicy Sauce brought a rich flavor, transitioning from the lightness of the chicken and herbs to the refreshing spiciness of the shrimp and ginger, and finally to the robust spiciness of the beef tendon. Each dish varied in flavor, gradually increasing in spiciness and richness, which really whetted my appetite.The Black Pepper Chashu was made with Kato Pork. It had a strong flavor and a good amount of fat, with a solid black pepper kick. The grilled young corn was also fragrant and tasty.The Hot and Sour Soup contained tomato jelly and egg. It was quite spicy but also rich in flavor. I couldn't stop drinking it—it was too delicious to leave behind!The Blanched Shellfish with Scallion Sauce had a delightful crunch from the shellfish and a hint of yuzu fragrance. After the rich dishes, this refreshing taste was a welcome change.Then came the Wagyu Beef Stir-fried with Bell Peppers, which was exquisite. The Wagyu was incredibly tender, bursting with flavor with each bite, and paired perfectly with the slight bitterness of the bell peppers. This was my favorite dish of the evening!The Spicy Stir-fried Chicken was also great. The skin was crispy, while the inside remained juicy. The moderate spiciness allowed the deliciousness of the chicken to shine through.The steamed fish and soy sauce fried rice were both delicious, and I even finished the chilled Tan Tan noodles, drinking every last drop of the soup. I had eaten plenty, but it was so good that I couldn't resist finishing it all.Finally, we had the Peach Jasmine Milk Tea, which was a refreshing end with the sweetness of peach and the fragrance of jasmine.Not only were the dishes delicious, but the service was also excellent, allowing for a pleasant dining experience from start to finish. Plus, there was no additional service charge. Simply wonderful!I can't wait to come back again. It was a fantastic restaurant! It was a great meal! Less

Fukuoka, a new frontier, offers a rich culinary scene, but it seems to have a bias towards certain genres, with Chinese cuisine being particularly scarce.With limited dining opportunities in the city, I wanted to enjoy dishes that can only be found here, so I decided to visit Ji-Cube after a long time.■ Chicken and Herb Salad ■ Shrimp with Young Ginger in Chili Sauce ■ Beef Tendon in Spicy Sauce ■ Black Pepper Chashu ■ Tomato and Egg Sour and Spicy Soup ■ Blanched Whelk with Scallion Sauce ■ Wagyu Stir-Fried with Bell Peppers ■ Chicken Stir-Fried with Chili ■ Steamed Fish ■ Soy Sauce Fried Rice ■ Chilled Dan Dan Noodles ■ Peach Jasmine Milk Tea As always, the course featured my favorite dishes from opening to closing, and I was thoroughly satisfied this time as well!In particular, Chef Sasa's chashu made from Kato pork is, in my opinion, the king of chashu! I always fantasize about how wonderful it would be to enjoy a generous serving in a chashu ramen bowl.On the other hand, the essence of Sichuan cuisine is certainly not forgotten. The chef, who appears earnest and meticulous, sometimes surprises me with a level of intensity that feels quite contrasting.Now, Ji-Cube ranks among the top three Chinese restaurants in Tokyo on Tabelog!Being able to enjoy this exquisite cuisine at such a reasonable price feels like a little miracle! Less

Today, I had lunch at this restaurant, which is a recipient of the Tabelog Award 2026 Silver.I made a reservation online in advance.I chose the lunch course priced at JPY 6600.**Drinks** Wulong Tea Kiran (Ganchan Kiran) Oolong tea. JPY 1540. It has a floral aroma reminiscent of orchids, with a gentle roasted flavor and a clear sweetness that lingers elegantly, a Wu Yan tea.**Dishes** ◯ Prawns tossed with young ginger in a lightly spicy green chili dressing. Yellow chili Fushimi chili ◯ Kato pork and winter melon with Sichuan mala sauce. Salted chili Sichuan pepper sauce Chilled tomato soup, made with fermented chili Century egg Topped with tomato jelly. Chilled hot and sour tomato soup, inspired by gazpacho.◯ Peking duck with crepe and sweet bean sauce. Peking duck made by hanging for two days, using both meat and skin.◯ Steamed fish of the day. Today's fish is flounder, finished with hot oil. Chinese style steamed fresh fish.◯ Spicy chicken stir-fry. Stir-fried with chili and Sichuan peppercorns. Crispy chicken stir-fried with Sichuan peppercorns and dried red chilies.◯ Fried rice made from delicious abalone risotto. Served over egg and chashu, mixed with abalone, shark fin, and abalone sauce, topped with freshly shaved truffle and butter. This is delicious! ◯ Chilled dandan noodles. Made with seafood, bone, and vegetable broth. Chilled dandan noodles in a delicately spiced seafood broth. Mildly spicy and very easy to eat and delicious!◯ Dessert White peach compote with jasmine milk tea Peach almond foam Osmanthus white wine Almond tofu espuma. It was a great price, delicious, and absolutely wonderful! It was a great meal! Less

A delightful experience here.Lunch Specialty Course: 95 pointsSichuan specialty: Yodare ChickenBraised Shark Fin (from the Shortfin Mako) with Crab SauceWagyu Beef with Shredded Green PepperAdded Peking DuckTruffle and Basil Xiao Long BaoSteamed FlounderIse Lobster in Chili SauceDan Dan Noodles that aren't as spicy as they lookShaoxing Wine Pudding and Egg TartEverything was wonderful and perfect at this restaurant.I definitely want to visit again in the evening.It was a bit tricky to find the location with Google Maps, but I managed to park in the coin parking right in front of the restaurant.The parking fee was surprisingly half of what I expected.It seems walkable from Roppongi Hills, so that would be a good option unless it's pouring rain. Less

◼️ Preliminary Information Lunch Price Range: JPY 10,000 - 19,999 Dinner Price Range: JPY 20,000 - 29,999 ◼️ Overall Impression It's wonderful to receive such excellent service in this location while enjoying the skill and quality of the cooking! In summer, the dishes are refreshing and tangy! For those who love bold flavors that hit the brain, I recommend visiting in winter! I personally love fat, so I was probably more satisfied during my winter visit. However, prices have changed since then, and even so, the lunch here is outstanding!!! ◼️ Limited-Time Omakase Course (JPY 6,600) - Shrimp and young ginger salad - Kato Pork and winter melon in spicy sauce - Chilled tomato soup - Peking duck - Steamed fish - Chicken stir-fried with chili - Abalone risotto-style fried rice - Chilled tantanmen - Peach jasmine milk tea --- - Dragon Highball Highlights of the meal! ◆ Peking Duck I love it sooooo much! I adore Peking duck! I love that white skin that wraps the Peking duck. This only appears when Peking duck is served. Like a beautiful woman with a great personality who never cheats on anyone. ◆ Abalone Risotto-style Fried Rice Incredibly delicious!!! The taste is mind-blowing and absolutely the best! ◼️ Interior Private rooms and counter seating! ◼️ Crowdedness Reservations are a must! ◼️ Service The staff is cute. ◼️ Difficulty for Solo Female Diners I think it’s fine if you’re an independent wealthy woman. I genuinely respect that. (Sorry, I’m used to eating a large beef bowl alone, but I don’t quite grasp the scale of going to an expensive restaurant alone, haha.) Less

I visited for a weekend lunch.Ji-Cube is a Sichuan restaurant located in a quiet residential area of Nishi-Azabu, housed in a charming standalone building. They offer traditional Sichuan cuisine with a Japanese twist, utilizing seasonal ingredients in their course meals. The restaurant features a counter and private rooms, creating a hidden gem atmosphere.During my last visit, I enjoyed their reasonably priced lunch course, so I decided to return. The course menu changes every three months, and this time it was the summer menu.The interior has an open kitchen with counter seating on the first floor, while the second floor has about three private rooms. The space is modern and sophisticated, yet warm and inviting, allowing for a relaxed dining experience.◆ Seasonal Omakase Course @ JPY 6,600For drinks, I chose the Baihao Yinzhen @ JPY 900. This Chinese tea has a soft, fruity aroma and a refreshing taste.Here’s what the course included:● Shrimp and Young Ginger Salad A summer appetizer that highlights the sweet, plump shrimp paired with a tangy sauce. It leaves a refreshing aftertaste that whets the appetite.● Kato Pork and Winter Melon in Spicy Sauce Using Kato Pork, a brand from Ota City in Gunma Prefecture, this dish features sweet fat and no porky smell, with a strong spicy kick.● Chilled Tomato Soup Another summer dish, this features a clear tomato consomme jelly with a bright acidity.Perhaps due to the summer menu, the dishes continued to emphasize acidity and spiciness.● Peking Duck This Peking duck is exemplary, guaranteed to please anyone who tries it.● Steamed Fish The fish is flounder, served with a rich, dark sauce reminiscent of tamari soy sauce, which pairs well with the delicate flavor of the flounder.● Spicy Stir-Fried Chicken The aroma of fragrant oil wafts up. The dish is packed with chili for flavor and heat, and I couldn't help but eat more, only to find it quite spicy…The spiciness clung to my throat, causing me to cough quite a bit, much to the amusement of the staff.● Abalone Risotto-style Fried Rice This dish features abalone and shark fin, seasoned with truffle and butter. It’s incredibly rich, with a strong umami presence.The abalone is chewy and tender, while the shark fin has a thick, crunchy texture. The rice absorbs the flavors of the ingredients, making it delicious enough to eat a whole bowl!● Chilled Dan Dan Noodles I wondered if there would be more spiciness at the end, but surprisingly, the bright red soup was not very spicy. Instead, it was mild with a rich sesame flavor, served with very thin noodles.● Peach Jasmine Milk Tea Dessert This was a mousse made with almond tofu, a light and refreshing dessert with a fluffy texture.Overall, compared to the winter menu I had previously, this summer menu featured more refreshing dishes with pronounced acidity and spiciness.While it was a fitting summer selection, I felt that the overall satisfaction was slightly less than my last visit. Now, I’m looking forward to the autumn menu! Less

【Restaurant】Ji-Cube【Location】Tokyo/Roppongi Station【Order】◇Omakase Course ◇Chicken and Herb Salad ◇Shrimp with Young Ginger in Chili Sauce ◇Beef Tendon in Spicy Sauce ◇Black Pepper Chashu ◇Hot and Sour Soup ◇Blanched Shellfish with Scallion Sauce ◇Wagyu Stir-Fried with Bell Peppers ◇Chicken Stir-Fried with Chili ◇Steamed Fish ◇Soy Sauce Fried Rice (Abalone, Butter) ◇Chilled Dan Dan Noodles ◇Peach Jasmine Milk Tea 【Note】This renowned Chinese restaurant is just a short walk from Roppongi Station. It has been awarded Silver on Tabelog and recognized as one of the top 100 Chinese restaurants. I visited for dinner this time, looking forward to it after enjoying a delicious lunch here previously.You can experience the rich flavors of traditional Sichuan cuisine, combined with the Japanese sensibility that highlights the natural tastes of the ingredients and the seasonal flavors.Each dish offers a solid Chinese culinary experience while maintaining a delightful balance of delicate flavors.Overall, it was a wonderful time enjoying Chinese cuisine. Thank you! I heard the course menu changes every two months, so I look forward to visiting in different seasons. Less

*Nishiazabu - Ji-Cube (202609)Budget: from JPY 20,000Tabelog Rating: 4.34- Mackerel with Ginger Sauce- Bang Bang Chicken- Steamed Eggplant with Garlic Sauce- Cumin-flavored Lamb- Matsutake Mushroom Steamed Soup- Stir-fried Squid with Salt- Braised Shark Fin- Crab Omelette- Spring Rolls- Shrimp in Chili Sauce- Ji-Cube Beef Rice Bowl- Hot and Sour Noodle Soup- Chinese Tea JellyOnce again, I visited Ji-Cube in Nishiazabu.This popular Sichuan restaurant has won the 2026 Tabelog Award Silver and has been selected as one of the top 100 Chinese restaurants in Tokyo.This time, I enjoyed a course meal starting with Mackerel with Ginger Sauce.The mackerel was perfectly grilled, and the ginger and scallion sauce clung to it beautifully, stimulating my appetite right from the start.Next came the Bang Bang Chicken and Steamed Eggplant with Garlic Sauce, both showcasing the aromatic and spicy characteristics of Sichuan cuisine while maintaining a clean flavor profile.The cumin-flavored lamb was robust, with the spices enhancing the rich taste of the lamb, leaving a lingering aroma of cumin.The Matsutake Mushroom Steamed Soup was particularly impressive.As soon as the lid was lifted, the fragrance of matsutake filled the air, and the clear broth was concentrated with umami.Ji-Cube excels in balancing delicate flavors with the boldness typical of Sichuan cuisine.The braised shark fin was luxurious, with a rich texture enveloped in a velvety sauce.The crab omelette was fluffy, layered with the sweetness of crab, while the spring rolls offered a delightful contrast with their crispy skin.The shrimp in chili sauce featured large, firm shrimp coated in a sauce that provided not only spiciness but also sweetness and depth, making it a standout dish.The Ji-Cube Beef Rice Bowl towards the end of the course was quite memorable.The beef, paired with egg yolk, created a rich and aromatic finish that made it hard to stop eating, even as the course was nearing its end.Following that was the Hot and Sour Noodle Soup.With a strong balance of acidity and spiciness, along with a variety of textures from the ingredients, it was a light and satisfying conclusion to the meal.For dessert, I enjoyed the Chinese Tea Jelly.It was a refreshing way to cleanse the palate, perfectly suited for the end of the course.While firmly rooted in Sichuan cuisine, Ji-Cube's ability to incorporate seasonal ingredients, aromatic combinations, and unique presentations makes each dish distinct and exciting.Once again, it was a highly satisfying course! Restaurant Name: Ji-CubePhone: 050-5890-7448Address: 3-18-10 Nishiazabu, Minato-ku, TokyoBudget: from JPY 20,000Nearest Station: Roppongi Station, about a 10-minute walk. Less

◆ Restaurant Information & Overall Satisfaction ◆I visited on a weekend at 11:30 AM and the place was fully booked.■ Location: A cozy restaurant resembling a private house, located about a 10-minute walk from Roppongi Hills.《Ambiance, Cleanliness, Service, Cuisine, etc.:》The restaurant has eight counter seats and two floors. The menu changes every two months, except for the Peking Duck. The service is attentive and polite, with staff who closely observe their guests. You can feel the dedication in the cooking process.Opening Date: June 2021Reasons to Trust: The menu changes every two months, and you can sense the care taken in the cooking.Awarded a Tabelog Medal as one of the top 100 Chinese restaurants.Average price: from JPY 6600.【⭐️ Signature Menu ⭐️】✨✨✨◉ Chinese CourseJPY 6600.【Drink Menu Details】● Tsingtao Non-Alcoholic Beer: JPY 900.● Sparkling Water: JPY 1200.【Other Menu Details】1. Shrimp and Young Ginger Salad Appearance & Taste: The perfect match of spicy yellow chili and fresh shrimp with ginger! It pairs well with beer!2. Kato Pork and Cucumber in Spicy Sauce Appearance & Taste: The tangy chili and crunchy winter melon combine deliciously with the pork and fat.3. Chilled Tomato Soup Appearance & Taste: The fermented chili adds spice, and the slow-cooked tomato jelly with century egg creates a refreshing summer soup packed with flavor.4. Peking Duck Appearance & Taste: The two-day aged Peking Duck served with plenty of vegetables and sweet bean sauce is incredibly delicious! This might be the best Peking Duck I’ve ever had—definitely a gold medal in my book! The chewy skin adds to the experience!5. Steamed Fish Appearance & Taste: Today’s fish is flounder, cooked with high-temperature scallion oil and a rich sauce that makes the fish tender and tasty.6. Spicy Fried Chicken Appearance & Taste: Crispy fried chicken coated with plenty of chili and Sichuan pepper is absolutely delicious! It pairs perfectly with beer! The spiciness is delightful!7. Abalone Risotto-style Fried Rice Appearance & Taste: Mixed with abalone, shark fin, truffle, and butter, this dish has a rich buttery aroma and the exquisite fragrance of abalone and truffle—something you can only find here.8. Chilled Dan Dan Noodles Appearance & Taste: The noodles are served cold with a rich broth made from seafood and vegetables, topped with plenty of minced meat—so delicious that you’ll want to add rice to the broth!9. Peach Jasmine Milk Tea Appearance & Taste: The sweet peach compote and almond espuma make for a perfect dessert to end the meal!《Personal Opinions and Concerns》- Suitable for: Those who appreciate exquisite Chinese cuisine with meticulous preparation and good service, as well as value for money.- Not suitable for: Those who prioritize easy access, as the location is somewhat far from public transport.- Plate Volume: Low ⭐︎ ⭐︎ ⭐︎ ★⭐︎ High- Service Reliability: Low ⭐︎ ⭐︎ ⭐︎★ ⭐︎ High- Value & Cost Performance: Poor ⭐︎ ⭐︎ ⭐︎ ⭐︎★ Good- Overall Cleanliness: Dirty ⭐︎ ⭐︎ ⭐︎★ ⭐︎ Clean- Difficulty of Visit: Low ⭐︎ ⭐︎ ⭐︎★⭐︎ High- Flavor Intensity: Mild ⭐︎ ⭐︎ ⭐︎ ★⭐︎ Strong- Worth Visiting: No ⭐︎ ⭐︎ ⭐︎ ⭐︎ ★ Yes- Originality: ★⭐︎ ⭐︎⭐︎ ⭐︎ Chain-like Feel- Accessibility: Poor ⭐︎ ★ ⭐︎ ⭐︎ ⭐︎ Good- Speed of Food Delivery: Slow ⭐︎ ⭐︎ ⭐︎ ⭐︎ ★ Fast- Indoor Temperature: Cold ⭐︎ ⭐︎ ★⭐︎ ⭐︎ Hot- Freshness of Ingredients: Stale ⭐︎ ⭐︎ ⭐︎ ★⭐︎ Fresh- Sweetness: ⭐︎ ⭐︎ ⭐︎ ★⭐︎ Spicy- Noodle Texture: Soft ⭐︎ ⭐︎ ⭐︎ ★⭐︎ Firm■ Power Outlets: No Wi-Fi: No ■ Toilet Cleanliness: Yes Based on all of this, my overall rating is 91 points (out of 100).I would love to visit again. It was a great meal! Less

It's Friday night.In Nishiazabu.I took a little stroll from Roppongi Station on the Hibiya Line.Tonight, I visited Ji-Cube, a restaurant specializing in innovative Chinese cuisine based on Sichuan flavors.It’s been about a year and a half since my last visit, which was at the end of the year before last.I was joined by my usual companion, who jokingly calls herself "the former Fujiko Mine."She’s a regular here and said, "If I come alone, I might get hit on by other customers, so Raccoon, you’re my bodyguard, okay?" I thought to myself, "No one’s going to hit on you!" but I kept that to myself and replied, "Sure, I’ll be your bodyguard!"Just last weekend, we went to a sushi place in Kobikicho together, so it feels like a Fujiko Mine festival on the weekends, but there was no option to decline!After all, it seems difficult to get a reservation here, and most importantly, the food is delicious and the cost-performance is outstanding.Last time, I enjoyed the Shanghai crab and shark fin, but I wonder what the summer menu, which changes every two months, will be like.Excited, we gathered at 6 PM.We sat at the back of the counter and greeted Chef Sasa."You’ve been here before, right?""Yes, that’s right."He remembers me.Maybe I left a mark, or rather, a scar, on him...Now, let’s get to the main topic.We enjoyed a dinner course with pairings.I’ve included comments for each dish in the photo section, so I hope you enjoy them along with the images.And thank you for the wonderful meal.Every dish was a hit.This is the place for Chinese courses.I even made a reservation for my next visit on the spot, and this has become one of the restaurants I want to keep coming back to.⚫︎ Herb Chicken Slices ・Spumante: Cuvee Extra Dry, San Martino Vini, NV, Prosecco, Italy Is this breast meat? The sliced meat, infused with herb flavors, pairs perfectly with the acidity of the thin lemon slices. The rich Prosecco complements it wonderfully.⚫︎ Yellow Lantern Shrimp ・Quinta de Saes Reserva: Quinta da Pellada, Dao, 2024, Portugal Lightly blanched botan shrimp topped with a yellow liquid I can’t quite remember, balanced by the refreshing spiciness of young ginger and the numbing sensation of green chili. As for the course flow, it’s like a light jab to start with the numbing flavors, haha! \(//∇//)\⚫︎ Spicy Beef Tendon ・Shikokumon: Shanghai Old Wine, 12 years, China The Achilles tendon is cooked to a tender texture and coated in a spicy sauce. This sauce is exquisite, layered with umami from the rehydrated mushrooms. It’s not just spicy; it’s a drinkable chili oil, and it pairs excellently with the sweeter old wine.⚫︎ Black Bean Char Siu ・Saint-Joseph Rouge: E. Guigal, Valle du Rhone, 2019, Syrah, France The flavors of black pepper and black bean exploded in a meeting with Syrah.⚫︎ Hot and Sour Soup ・Montlouis Sur Loire Les Tuffeaux: F. Chidaine, 2020, Chenin Blanc, France Surprisingly, this has a tomato taste. The refreshing acidity and umami harmonized well with the soft acidity of Chenin Blanc.⚫︎ Scallion Oil Sliced Shellfish ・Muscadet Sevre et Maine: Dom Vinet, Clos de la Houssaie, 2017, France The shellfish is thinly sliced and coated in a scallion sauce heated with lard. There’s only a tiny amount of soy sauce, so it’s not overly salty, and it pairs excellently with Muscadet.⚫︎ Green Pepper Beef ・Campo de Borja: Gil, 2024, Spain Wonderful! Just one word: amazing. The high-quality fat from the strip loin harmonizes perfectly with the bitterness of the green peppers. I’ve never had such a delicious green pepper beef before! (＾◇＾)⚫︎ Spicy Chicken ・Sichuan Pepper Gin @ Shizuoka + Qingdao Gold Beer Here it comes! The classic Sichuan dish. Even while feeling the intense numbing sensation, I couldn’t stop eating! It’s like a high-end version of KFC’s hot spicy chicken.⚫︎ Steamed Sweetfish ・Cote du Rhone: Rose, E. Guigal, 2020, 　　France The steamed sweetfish is hiding beneath some noodles mixed with something I can’t remember.⚫︎ Abalone Fried Rice ・Corbieres: Saint-Auriol, Chatelaine, Claude Vialade, 2014, France The fried rice is transformed into an abalone broth risotto. The aroma of grated black truffle is incredibly delightful!⚫︎ Cold Dan Dan Noodles ・North Otago Waitaki Valley: 　　Gewurztraminer, 2018, New Zealand The noodles are flat and the meat sauce is delicious. Wrapped in the aroma of Traminer, I was left in a daze.⚫︎ Peach Ice Cream ・White Peach Bellini and Lychee Tea Jelly The sweetness of the white peach is enveloped by milk ice cream, enjoyed with the refreshing acidity of champagne and the aroma of lychee. Less

Located in Nishiazabu, the Chinese restaurant "Ji-Cube" is nestled in a quiet residential area just off the Nishiazabu intersection.This charming house restaurant was renovated from a residence previously inhabited by regulars of the hot pot specialty restaurant "Fire Hole 4000."The name "Ji-Cube" is derived from the area's former name "Kogai." In Chinese, "Kogai" translates to "Ji." The name combines "Ji" with "Cube," reflecting the restaurant's cube-shaped building.The culinary skills are showcased by Chef Tomokazu Sasa, who is praised as a "genius" by his mentor, Chef Katsuya Komoda.Chef Tomokazu Sasa began his journey into Chinese cuisine after being encouraged by his father, a French chef. He joined Akasaka Szechwan Restaurant in 1995 and was later assigned to the Szechwan Restaurant Chen at Cerulean Tower Tokyu Hotel in 2001. In 2008, he won the Gold Award in the appetizer category at the World Chinese Cuisine Competition. He then became the head chef at Szechwan Restaurant Chen and supported Chef Komoda as a sous-chef at Fire Hole 4000, which opened in 2017. After serving as the head chef at Fire Hole 4000 in Azabu Juban in 2018, he took on the role of head chef at 4000 Chinese Restaurant and has been leading Ji-Cube since 2021.I visited with a friend.【Drinks】 "Arita Mikan Juice" "Shinshu White Peach Juice" 【Appetizers】 "Chicken and Herb Salad" Boiled chicken mixed with herbs and spices, topped with silkworm mushrooms.【Appetizers】 "Shrimp and Young Ginger in Chili Sauce" Shrimp and young ginger tossed in chili, accompanied by sweet and spicy marinated yellow chili from Hainan Island, garnished with ginger and chili.【Appetizers】 "Beef Tendon in Spicy Sauce" Beef tendon and Achilles tendon steamed for 6 hours until tender, combined with black vinegar, spicy seasoning, and numbing Sichuan pepper.【Appetizers】 "Black Pepper Char Siu" Pork char siu seasoned with fermented black beans and black pepper, served with wasabi.【Soup】 "Hot and Sour Soup" A hot and sour soup with tomatoes and eggs, enhanced with fermented summer vegetables, featuring a tomato consomme jelly extracted overnight, hiding century egg underneath.【Shellfish】 "Blanched Shellfish with Scallion Sauce" Blanched turban shell served with a scallion oil sauce, accented with yuzu fragrance.【Meat Dish】 "Wagyu with Stir-Fried Peppers" Wagyu topped with stir-fried peppers, an unfinished version of the classic stir-fried dish, inviting you to mix it.【Stir-Fry】 "Chicken Stir-Fried with Chili" Crispy fried chicken tossed with stir-fried Sichuan pepper and chili. Everyone at the counter was coughing but enjoying the delicious flavors.【Steamed Dish】 "Steamed Fish" Sweet sea bream paired with chewy bracken vermicelli, served with chili soy sauce.【Rice】 "Soy Sauce Fried Rice" Fried rice made with eggs, shark fin, and abalone, seasoned with soy sauce and butter, resembling a fragrant risotto topped generously with truffle.【Noodles】 "Cold Dan Dan Noodles" A blend of seafood broth, glass noodle broth, and vegetable stock layered with sesame sauce, served with ultra-thin noodles.【Dessert】 "Peach in Jasmine Milk Tea" Peach compote made with kumquat tea and jasmine tea, served with a generous amount of jelly and ice cream.【Drink】 "Peach Oolong Tea" An elegant oolong tea with a peach aroma.Today, I enjoyed seasonal Chinese cuisine featuring fresh ingredients. Less

A Chinese restaurant located in Roppongi, Minato Ward.Here, you can enjoy delicious dishes crafted with the Japanese sensibility that brings out the natural flavors of ingredients, featuring Sichuan cuisine, one of the four major Chinese culinary traditions.∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ♡ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞The restaurant is about a 10-minute walk from Roppongi Station, nestled in a quiet residential area just off Roppongi Street.The first floor has an impressive red counter with 8 seats, while the second floor features private rooms.Today, I visited with a companion and opted for the counter seats.It seems that the dishes and prices differ between the counter and the private rooms. The dinner at the counter consists of a 12-dish course priced at JPY 16,500. The menu changes every two months (in odd-numbered months).== Specialty Course (Counter) ==◆ [Chicken and Herb Salad] Poached chicken tossed with fresh herbs and lemon salt dressing. The chicken is moist and pairs wonderfully with the herbs, providing a refreshing taste. Served with Cordyceps.◆ [Shrimp with Young Ginger in Chili Sauce] Shrimp mixed with young ginger, dressed in a slightly spicy green chili dressing. The spiciness of the sauce combined with the sharp flavor of the young ginger is delightful.◆ [Beef Tendon in Spicy Sauce] Braised beef shank with eggplant and mushrooms, seasoned with aromatic spicy sauce. The beef is simmered for 6 hours, making it incredibly tender. The numbing spiciness is addictive.◆ [Black Pepper Chashu] Flavorful chashu served with fermented black beans and black pepper. The pork (Kato Pork) is tender with a slightly sweet taste, making it delicious.◆ [Hot and Sour Soup] A spicy and sour cold tomato soup inspired by gazpacho, garnished with clam broth and green onion sauce.◆ [Blanched Shellfish with Green Onion Sauce] Blanched whelk dressed with fragrant green onion oil and yuzu fermented bean sauce.◆ [Wagyu Beef with Green Pepper] Slow-cooked Wagyu strip loin seasoned with rich oyster sauce and served with green peppers. The dish is completed by mixing everything just before eating.◆ [Stir-fried Chicken with Chili] Crispy chicken stir-fried with Sichuan peppercorns and dried red chilies. The chicken is fried and mixed with a massive amount of chilies for a striking presentation, but the chilies can be removed for a milder taste.◆ [Steamed Fish] Steamed sea bream seasoned with lightly spicy soy sauce, served with vermicelli made from bracken.◆ [Soy Sauce Fried Rice] Egg fried rice with abalone, finished in a rich risotto style with a hint of butter.◆ [Chilled Dan Dan Noodles] Chilled Dan Dan noodles in a delicately spiced seafood broth.◆ [Peach Jasmine Milk Tea] Poached white peach served with jasmine jelly and milk ice cream.== Drinks ==★ Qingdao Beer IPO (JPY 990) ★ Sparkling Water (JPY 1,320) Less

I made a reservation for a private room and visited the restaurant. I opted for the JPY 6,600 course.- Shrimp and Young Ginger Salad: A delightful dish with the refreshing taste of young ginger and the plumpness of shrimp.- Kato Pork and Winter Melon in Spicy Sauce: The Kato pork was incredibly delicious. The flavor leaned more towards vinegar than spiciness, making it a perfect summer dish.- Chilled Tomato Soup: A consomme flavor with tomato jelly and century egg underneath. This dish was also refreshing.- Peking Duck: A classic menu item, the chewy texture was simply irresistible.The following dishes included steamed flounder, fried chicken with chili, abalone and shark fin truffle risotto with butter, dan dan noodles, and a peach dessert, all of which were exceptional.I visit regularly and believe this is one of the best Chinese restaurants in Japan. Less

This place will change your perception of Chinese cuisine. Nestled in a residential area, it blends in so well that you might not even realize it’s a restaurant unless you pay attention. I ordered a course with wine pairing and enjoyed watching the staff at the counter while waiting for my meal. The dishes have a complex flavor profile that combines elements of French cuisine, yet there are also straightforward, classic Chinese dishes available. The most impressive dish was the Beef with Green Peppers (Qing Jiao Niu Si). Typically, this dish includes bell peppers, thinly sliced beef, and often bamboo shoots, but here it’s made simply with just bell peppers and beef, and the meat is cooked rare. The umami flavor comes through beautifully. Without a doubt, this is the best Beef with Green Peppers I’ve ever had. Once you try this version, you won’t want to eat it anywhere else. The Black Pepper Char Siu (BBQ Pork) was also remarkable. The richness of the pork fat combined with the punch of black pepper was perfect. The portion size was just right, allowing me to savor every bite without feeling overwhelmed. The menu changes with the seasons, so I definitely want to visit again. Less

Ji-Cube (Nishiazabu)Nestled quietly in a serene residential area of Nishiazabu, this truly is an adult's hideaway.Here, you can savor Nouvelle Chinoise cuisine based on Sichuan flavors. The spiciness is not just a mere kick; it is meticulously balanced with aroma, sweetness, umami, and depth, offering surprises with every dish.The courses, which harmoniously blend delicacy and dynamism, showcase high-quality dishes that elevate familiar Chinese classics into refined, sophisticated presentations.The extensive wine selection allows for a leisurely pairing experience with the dishes, adding to the charm of this place. The elegant yet relaxed atmosphere makes it perfect for dining with loved ones or treating yourself.If you want to experience the pinnacle of "spicy and delicious" Nouvelle Chinoise, this is a place you must visit at least once.It was a great meal. Less

This Chinese restaurant ranks 4th in Tokyo and 13th nationwide.Despite being a Silver-rated establishment on Tabelog with a score of 4.3, I was pleasantly surprised by how easy it was to make a reservation. I booked a Sunday lunch slot about two months in advance.I ordered the "Seasonal Omakase Course," which included 9 dishes. The portions were quite small, with each dish being just a bite or two. I had to take close-up shots to make the food look appealing (though I still have room for improvement in my photography skills). However, this modest portion size might cater to the preferences of the clientele. Looking around, it seemed that many diners wanted to sample a variety of dishes.The menu primarily features Sichuan cuisine, with many spicy options, but there are also dishes like Peking duck and steamed fish that showcase other culinary styles. As for the Sichuan dishes, the numbing sensation from the "ma" flavor wasn’t overwhelmingly strong. While there wasn’t a standout dish that left me in awe, the "Spicy Chicken Stir-fry (Laziji)," "Steamed Fish," and "Abalone Risotto-style Fried Rice" were all consistently delicious and high-quality.What’s particularly noteworthy is that this course is only JPY 6,600! Considering the price, the portion sizes mentioned earlier are hardly an issue. Enjoying such high-level Chinese cuisine in the JPY 6,000 range is undoubtedly worth more than the price suggests. Personally, I feel that if the price were to increase slightly, it would be beneficial to enhance the portion sizes for greater satisfaction after the meal.The interior is stunning, and even with dishes that involve frying chili peppers, there was no overwhelming smell or discomfort from the air. I believe the ventilation system is quite effective. There were plenty of drink options, but I opted for the classic Shaoxing wine and tea today.I felt that the pricing of the course somewhat limited the restaurant's potential, so next time, I’d like to invite more friends and try various new dishes from the à la carte menu. Less

◾️ Lunch (Seasonal Omakase Course) / Overall Impression2026/8/2 13:00 - 14:30I visited for lunch and sat at the counter. I ordered the seasonal omakase course (JPY 6,600).Overall, the course had a high level of completion, incorporating elements of Sichuan and Chinese cuisine, allowing for a balanced enjoyment of acidity, spiciness, and the umami of the ingredients. The abalone risotto-style fried rice was particularly impressive, reaching a level of taste that moved me after a long time, and it stood out among the dishes in this course.■ Course Contents and Impressions- Shrimp and Young Ginger Salad A dish combining the spiciness of chili and the refreshing flavor of ginger. As the first dish, it was appetizing and delicious.- Kato Pork and Winter Melon in Spicy Sauce This dish had a good balance of acidity and spiciness, making it refreshing to enjoy. The umami of the pork combined with the spicy kick made it a perfect summer dish.- Chilled Tomato Soup A cold soup that highlights the refreshing acidity of tomatoes. It was a perfect light dish for hot weather and very tasty.- Peking Duck The skin was crispy, and the meat inside was juicy. The combination of textures with the chewy wrapper was excellent, and the overall flavor, including the sauce, was very satisfying.- Steamed Fish The fish was steamed to perfection, simply seasoned with green onions and soy sauce. It was a gentle flavor that allowed me to appreciate the quality of the ingredients.- Stir-fried Chicken with Chili This dish was also extremely delicious. The chicken was fried to perfection, crispy on the outside and juicy on the inside. The seasoning enhanced the chili flavor well, creating a balanced dish of spiciness and umami.- Abalone Risotto-style Fried Rice This was the most memorable dish of the course. The umami of the abalone was thoroughly infused into the rice, creating a rich flavor reminiscent of risotto. It was a highly refined dish where I could fully appreciate the flavor of the abalone. I was so moved that I thought, "I want to eat more of this!"- Chilled Dan Dan Noodles The soup, which combined three types of broth, was impressive in its depth of flavor. The noodles were firm and thin, which I preferred. Despite being cold, it was a dish that allowed me to enjoy the umami characteristic of Dan Dan noodles.- Peach Jasmine Milk Tea With just the right amount of sweetness, it was a perfect dessert to conclude the course. The peach itself was sweet, and it paired well with the aroma of jasmine milk tea. Less

Nestled in a residential area of Roppongi, this charming house restaurant offers a chic space to enjoy modern Sichuan cuisine.I opted for a course meal to savor during lunch. Since my visit was on August 1st, I learned they had just switched to their summer menu.The first dish was a salad of shrimp and young ginger. The shrimp retained a delightful texture, complemented by the refreshing taste and aroma of ginger.Next was the Kato Pork in a spicy and numbing sauce, where the perfect balance of heat and acidity enhanced the pork's rich flavor.In between, I enjoyed a chilled tomato soup, a refreshing dish with concentrated sweetness from the tomatoes.Following that were steamed fish and stir-fried chicken with chili. The fish showcased a sweet sauce and oiliness typical of Chinese cuisine, while the stir-fried chicken delivered a lingering spiciness that truly captured the essence of Sichuan.The finale was a chilled tantanmen. I hadn't often chosen chilled tantanmen before, but the broth and noodles were delicious, and the balance of ingredients was impressive. It was clear that this dish stood out as a signature offering from a renowned restaurant.After enjoying dessert, I left the restaurant. I look forward to the changing course offerings with the seasons and experiencing how seasonal ingredients are interpreted in modern Sichuan cuisine.It was a great meal. Less

A Silver-rated Chinese restaurant on Tabelog. I made a reservation two months ago and visited for lunch on a Saturday. It's located in a residential area about a 10-minute walk from Roppongi Station. The first floor has a counter, while the second floor seems to have table seating. Since I was alone this time, I sat at the counter, which had a calm atmosphere that I appreciated.I ordered the short course for JPY 5500. The menu is as shown in the photo. Overall, the dishes were well-seasoned, and the quality of the ingredients was evident. The highlight was definitely the dan dan noodles at the end; the noodles were exceptional. I truly believe that the quality at this price point is remarkable.It seems the menu changes every two months, so I would love to visit again. Less

A hidden gem of Chinese cuisine quietly nestled in a back alley of Nishiazabu. The calm atmosphere centered around the counter creates a delightful live cooking experience, making for a special dining occasion.I enjoyed a seasonal course that beautifully balanced Sichuan flavors without overwhelming spiciness, allowing the natural tastes and aromas of the ingredients to shine through.One standout dish was the beef tendon prepared in a spicy mala sauce. The refreshing numbing sensation from the Sichuan peppercorns combined with the deep heat of the chili was exquisite, harmonizing perfectly with the melt-in-your-mouth tenderness of the beef tendon.The hot and sour soup (Sanra-tan) featured a light flavor that highlighted the acidity of the tomatoes, pleasantly overturning traditional expectations. The Wagyu stir-fried with bell peppers was expertly cooked, showcasing the tender meat and rich sauce.The chilled dan dan noodles served at the end had a surprisingly robust spiciness, complemented by the richness of sesame and the umami of seafood, keeping the palate engaged until the last bite. The overall course was thoughtfully structured with a calculated balance of spiciness.Not only the dishes but also the tableware and presentation reflected a refined aesthetic, perfectly matching the high-quality atmosphere infused with Japanese elements. The staff provided attentive service, with impeccable timing for explanations and dish presentations. This restaurant combines the boldness of Sichuan cuisine with the delicacy of high-end Chinese dining, making it an ideal place for adults to savor their meals at leisure.Highly recommended for those who love spicy food and anyone looking to experience the new charms of Chinese cuisine. Less

I visited Ji-Cube, a renowned Chinese restaurant located in Roppongi, which has been awarded SILVER in the Tabelog Awards.This time, I opted for their weekend-only lunch.The seasonal course is reasonably priced at JPY 6,600, allowing for an enjoyable experience.The menu changes every two months, offering a chance to savor seasonal ingredients and variations.Course contents:- Button shrimp marinated in Shaoxing wine- Kato pork with summer vegetables in chili oil sauce- Corn soup- Peking duck- Wagyu beef with sesame sauce- Fish in sweet and sour sauce- Mapo eggplant- Chilled chicken soba- Mango puddingEach dish has a perfect portion size, tailored to suit Japanese tastes.The staff were attentive, creating a pleasant atmosphere for dining.Everything was highly satisfying, and I would love to visit again. Less

I visited Ji-Cube with some close friends.The dishes, including the young sweetfish spring rolls, were all delicious and wonderful once again!I will definitely come back!☆● Jellyfish SaladShrimp and jellyfish.● Sichuan Smoked Duck● Blue Crab in Shaoxing Wine● Young Sweetfish Spring Rolls● Corn SoupCorn and clear broth.● Unpairu● Ji-Cube Shrimp with Mayonnaise● Chicken Braised in Soy Sauce● Fried Fish with Seasoning Sauce● Mapo EggplantMapo Eggplant Keema Curry.● Chashu Noodle● Almond MelonPairings:◯ Stir-fried Shrimp with Crement de Loire Rosé / Loire◯ Tea Smoked Duck with Châteauneuf-du-Pape Rouge / Rhône◯ Crab in Shaoxing Wine with 10-Year Shaoxing Wine (Chili + Dried Tangerine Peel) + Milk Wine / China◯ Young Fish Spring Rolls with Corsica Calvi White / Corsica◯ Corn Soup with Shaoxing Wine / Zhejiang Province◯ White Meat Slices with Arbois Savagnin / Jura◯ Egg Flower with Prawns with Châteauneuf-du-Pape Blanc / Rhône◯ Red Braised Chicken with Ch. Nine Peaks CS Sy / Shandong Province◯ Fried Fish with Oil and Soy Sauce with Agan Rosé / Greece◯ Fish-Flavored Eggplant with Fleur de Lotus / Alsace◯ Beef Soup Noodles with Primozic Pinot Grigio Orange / Friuli◯ Almond Melon with Melon Champagne Cocktail. Less

I made a reservation for the weekend lunch after hearing my friend rave about it.The lunch set for JPY 1000 came with a refreshing sparkling drink that was absolutely delicious.The shrimp marinated in Shaoxing wine was delightful, and the Kato pork with fragrant oil had a wonderfully sticky texture.The corn soup had a refined taste with a rich broth.Peking duck is a classic dish available year-round.The Wagyu with sesame sauce was undeniably delicious.The fish with sweet and sour sauce was my favorite dish in this course.The Mapo eggplant was so tasty that I couldn't stop eating the rice.The finishing noodles had a hint of lemongrass, giving me a taste of Asia.For dessert, we enjoyed mango pudding.Since my friend who recommended this place wanted to come back, I made another reservation for next time and left feeling very satisfied. Less

This restaurant had been on my list for a while, but I struggled to make a reservation on the day, which kept pushing it back on my agenda.As someone who decides where to eat based on the mood of the day, it’s quite a hurdle to visit a place that requires advance booking.Fortunately, I managed to secure a same-day reservation this time, allowing me to finally visit.Overall, the food was of a very high standard.Most dishes were delicious, and I thought to myself, "This is a place I could bring VIPs to."However, there were quite a few spicy dishes that day.I personally enjoy spicy food, so I had no problem with it, but my partner, who isn’t a fan of spice, seemed to struggle a bit.After the meal, I learned from the chef that this particular day had an unusually high number of spicy dishes on the menu. Normally, it’s not this spicy, and if you inform them in advance, they can accommodate by excluding spicy items.It seems my partner had particularly bad luck with the timing this time.Next time, I’ll definitely make sure to mention that we prefer to avoid spicy dishes.I really enjoyed the food itself, so I’ve decided to add this place to my list of go-to restaurants. Less

The Chinese cuisine here was absolutely delicious.Every dish exceeded my expectations, with the spices providing a fragrant heat that pleasantly stimulated my appetite.The corn soup was particularly impressive. Despite its simple ingredients, the balance of the corn's texture, natural sweetness, and umami was exquisite.The Mapo Eggplant and sweet and sour fried fish were surprisingly delicious as well.The chilled chicken noodles were very refreshing, and I was struck by the variety of herbs used. I even sensed a hint of the aromatic wood ginger from Guizhou, China.The final dessert, featuring a combination of coconut and mango, was a perfect match, beautifully enhancing each other's flavors for a wonderful conclusion. Less

This is one of my favorite restaurants, and this is my third visit. The course menu changes approximately every two months, which allows me to enjoy new dishes with each season. I always look forward to discovering what the new course will be. This time, from the marinated Botan shrimp in Shaoxing wine to Peking duck, Wagyu, Mapo eggplant, and the refreshing cold soba to finish, every dish exceeded my expectations. Each plate is crafted with high quality, and I am always impressed no matter how many times I visit. What stood out even more was the staff's attentiveness. When sauce accidentally got on my clothes and I was trying to wash it off in the restroom, they promptly provided a stain remover and were very kind in their assistance. It's this kind of thoughtful care that makes me want to return. Not only is the food exceptional, but the service is also outstanding, making it a place I want to bring my loved ones. I will definitely come back when the course changes in two months. Less

I made a reservation through TableCheck, and it was quite easy. You can enter the restaurant before your reservation time. Although there are separate entrances for the first and second floors, it seems you can enter from either during lunch. The 9-dish course for JPY 6600 is exceptional and exceeds expectations. The lunch set wine includes sparkling wine, white wine, red wine, and Shaoxing wine, all for JPY 3560. It's definitely worth adding. The service level is high, and overall satisfaction is excellent. The lunch menu changes every two months, so I promised to return. Less

I visited a highly talked-about Chinese restaurant in Roppongi! Here, I enjoyed dishes that are based on Sichuan cuisine but infused with unique elements. The vibrant spiciness was captivating, and I found myself unable to stop eating, thanks to the perfectly crafted pairings. Starting with a refreshing chicken salad, the next dish featuring green chili and shrimp showcased the sweetness of the shrimp amidst the bold spiciness, serving as a perfect introduction to the world of Ji-Cube. Following that, I had the beef tendon in spicy broth and black pepper-flavored char siu, both of which balanced heat and sweetness beautifully. The appearance of the hot and sour noodle soup was truly shocking... The trinity of sour, spicy, and sweet flavors is something I will never forget. Then came a visually stunning dish of whelk, which paired surprisingly well with the aroma of green onions, and the "unfinished" stir-fried beef and bell pepper, where the bell pepper's flavor stood out so much that it felt like the star of the dish rather than the beef. The special spicy chicken with added Sichuan pepper was spicy! Spicy, yet I couldn't stop eating! The steamed sweet sea bream allowed me to savor its sweetness and spiciness, complemented by the delightful texture of the green onions. To finish off, the fried rice and chilled dan dan noodles had pairings that truly stood out... The selection of wine and dishes enhanced each other's flavors, and I highly recommend visiting to experience it for yourself. *Especially the pairing with the chilled dan dan noodles, which matched perfectly with the numbing flavor, was outstanding! Finally, I concluded the course with a dessert of sweet white peach and lychee, bringing the meal to a delightful end. With unique dishes and the best pairings that you can't find anywhere else, I believe this is an unparalleled Chinese restaurant at this price point. I am truly grateful to the staff! Less

I was craving Chinese food, so I decided to visit this place for the first time since it was easy to make a reservation.The counter service starts at 6 PM.Everything was delicious, but the highlight for me was the Chinjao Rosu (stir-fried bell peppers and beef) and the soy sauce fried rice. I wished I could have had three times the portion... haha.The portions are on the smaller side, so even those with smaller appetites can enjoy the meal until the end. For the finishing dish, the Tan Tan Noodles can be ordered in different sizes, and I noticed that many women opted for the regular or large sizes.It was also interesting that the entrance and exit of the restaurant are different.It was a great meal!- Chicken and Herb Salad - Shrimp with Young Ginger in Chili Sauce - Beef Tendon in Spicy Sauce - Black Pepper Chashu - Hot and Sour Soup - Blanched Shellfish with Green Onion Sauce - Wagyu Chinjao Rosu - Stir-fried Chicken with Chili - Steamed Fish - Soy Sauce Fried Rice - Chilled Tan Tan Noodles - Peach Jasmine Milk Tea Less

Nestled quietly in a residential area of Nishiazabu, this Chinese restaurant is about a 10-minute walk from Roppongi Station, located in a calm area just off the Nishiazabu intersection.This time, we dined in a private room located up the stairs.We enjoyed the Standard Course [Dinner・Private Room] for JPY 19,800.The dishes we had included:⚪︎ Unpai Ryu⚪︎ Sichuan specialty, Yodare Chicken⚪︎ Shark Fin Chawanmushi⚪︎ Wagyu Chinjao Rosu⚪︎ Peking Duck⚪︎ Lobster in Chili Sauce⚪︎ Steamed Fresh Fish⚪︎ Dan Dan Noodles⚪︎ Freshly Baked Egg Tart and PuddingThis was a splendid course that beautifully combined traditional Sichuan cuisine with high-quality ingredients. Overall, many dishes had a strong spiciness, which was at the edge of what I could handle, but the balance of flavors and aromas made it enjoyable until the end.The private room provided a spacious environment where we could relax without worrying about our surroundings, making it a great choice for business meetings, gatherings, or special occasions. Less

I absolutely love the restaurant "Ji-Cube." I visited in late June, and every time I go, it exceeds my expectations. I was excited even before the meal began. With each dish that arrived, I couldn't help but exclaim, "It's so delicious!" The quality of each dish is truly exceptional. They skillfully enhance the natural flavors of the ingredients, resulting in delicate and profound tastes that leave me in awe every time I eat. The dishes are not only visually stunning but also meticulously crafted in terms of aroma, texture, and temperature, making them a feast for all five senses. The atmosphere inside the restaurant is calm, featuring both counter seating and private rooms. Those who enjoy a lively experience can sit at the counter, while those who prefer a leisurely meal can opt for a private room. This versatility is one of the restaurant's charms. It’s a comfortable space where you can lose track of time while enjoying your meal. I also appreciate the special lunch course available only on weekends. However, since this place is known for being hard to book, I recommend making a reservation early if you're considering a visit. The menu changes with the seasons, so each visit brings the excitement of discovering new dishes. The offerings incorporate seasonal ingredients, making me look forward to what I will get to enjoy next. Even the same course feels different with the changing seasons, so I never get bored, no matter how many times I visit. The Chinese cuisine here is truly outstanding, leaving a lingering aftertaste long after the meal is over. The memory of how delicious it was stays with me, making me naturally want to book another visit. It’s a special place indeed. Of course, the food is fantastic, but the service from the staff is also a major attraction of this restaurant. They always greet me warmly and kindly, and their attention to detail is evident throughout. This pleasant hospitality is one of the reasons I want to return again and again. Additionally, the beautiful dishes that present the food add to the experience, allowing me to enjoy the combination of the cuisine and the tableware. It feels like each dish is a work of art, providing visual delight as well. Once again, I had a thoroughly satisfying meal. I’m already looking forward to visiting again at the end of summer when the seasons change. I confidently recommend this place to anyone who wants to savor delicious Chinese cuisine at a leisurely pace. - Button shrimp marinated in Shaoxing wine - Kato pork with summer vegetables in chili oil sauce - Corn soup - Peking duck - Wagyu with sesame sauce - Flounder with sweet vinegar sauce - Mapo eggplant with keema curry - Chilled chicken soba with herbs and lemon - Mango pudding Less

I had been wanting to visit "Ji-Cube" for a long time, and finally went there for dinner!✨Nestled quietly in a residential area of Nishiazabu, the exterior resembles a simple square house. Walking through the gate and along the garden path to the entrance already made me feel special!"Ji-Cube" is known for its concept of "preserving the traditional aromas and deep flavors of Sichuan cuisine while highlighting seasonal ingredients with a Japanese sensibility," which heightened my expectations for the meal!✨This time, I reserved a private room, and the room on the second floor was beautifully decorated and had a calm, pleasant atmosphere! The spacious sofa seating was comfortable, allowing me to enjoy my meal at a leisurely pace. There is also a counter seating area on the first floor, which I would love to try next time!What I ordered was the 【Shark Fin Course】 (JPY 26,400).◾️Marinated Tuna in Shaoxing Wine The aroma of Shaoxing wine was subtly present, complemented by the richness of soy sauce and a hint of spiciness! The tuna was moist, and it really whetted my appetite from the very first appetizer!◾️Sichuan Specialty: Dandan Chicken The rich aroma of spices typical of Sichuan cuisine was delightful, with a deep flavor enhanced by sesame! It had a solid spiciness, but the balance with the umami was exquisite!✨◾️Braised Shark Fin This was the dish I was most looking forward to!✨ It was slowly braised in a sauce made from blue crab, which was packed with crab flavor! The thick shark fin had a texture that unraveled with each bite, delivering deliciousness with every chew! Shark fin is truly delicious!Adding the red vinegar provided a tangy kick, enhancing the flavor of the sauce! I appreciated the creativity in offering different tastes within one dish!◾️Wagyu Beef with Stir-Fried Peppers This was a stir-fry made with Yamagata beef, cooked sous-vide! The meat was surprisingly tender and full of flavor, pairing wonderfully with the texture of the bell peppers, making it a luxurious version of the usual stir-fried peppers!◾️Peking Duck The filling was made with smoked duck, releasing a delightful aroma. The skin was crispy and light, providing a satisfying bite despite its small size!◾️Scallops in Chili Sauce The scallops were cooked to perfection, resulting in a very tender texture! The chili sauce offered not just spiciness but also sweetness and depth, enhancing the natural sweetness of the scallops!◾️Steamed Fresh Fish That day, it was flounder. The fish was steamed to fluffy perfection, with a very tender and moist texture! It paired excellently with the sauce, allowing me to fully enjoy the deliciousness of the ingredients!✨◾️Noodle Dish: Dandan Noodles The finale was dandan noodles! The sesame richness was prominent but not overwhelming, with just the right amount of spiciness as an accent! The harmony between the soup and noodles was great, making it delicious until the very end! The portion size was just right!◾️Dessert: Pudding It had a smooth texture, providing a pleasant conclusion to the meal!The food was, of course, amazing, but the service from the staff was also wonderful!✨ They not only provided detailed explanations but also engaged in humorous conversations, allowing me to relax and enjoy my meal throughout!With a sense of luxury but without being stiff, the atmosphere was delightful. I had been curious about this restaurant for a while, and it exceeded my expectations!Each dish left a lasting impression, showcasing the tradition of Sichuan cuisine while carefully highlighting seasonal ingredients with a Japanese touch! Less

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. Less

I made a reservation through TableCheck and visited for lunch.▪️ Button shrimp marinated in Shaoxing wine▪️ Kato pork with summer vegetables in chili oil sauceThe chili oil sauce starts off spicy and then turns sweet. The okra, edamame, and kombu kelp were delicious.▪️ Corn soupA very sweet corn combined with clear broth. Underneath the soup, there was corn chawanmushi (savory egg custard).▪️ Fish with sweet and sour sauceThe fish was flounder, garnished with finely chopped herbs. It was coated in a sweet and sour sauce, but the batter was crispy. The light batter paired perfectly with the fluffy flounder, making this dish the highlight of the day.▪️ Mapo eggplant keema curryMapo eggplant transformed into a keema curry. Personally, I eat curry often, so I would have preferred the regular mapo.▪️ Chilled soba with chickenThe noodles were extremely thin. The topping was very tender steamed chicken thigh. The dipping sauce had a refreshing lemon flavor, complemented by herbs like dill and mint, making it light overall.▪️ Mango puddingTopped with coconut espuma and passion fruit sauce, with chunks of mango inside. The sweetness was just right.Although there has been a price increase since my last visit, the high quality of each dish and the attentive service, such as refilling hot tea, made for a satisfying lunch experience. I still feel it's a great value.Total stay: 70 minutes. Less

I made a reservation at this restaurant for a business dinner. Each dish was carefully prepared and served in its simplest, most delicious form without any extravagant decorations. The sommelier provided detailed explanations during the serving, adding a touch of humor that made the dining experience enjoyable. There was hardly any greasiness typical of Chinese cuisine, making it a delightful experience even for those who are not fond of Chinese food. I would love to visit again if the opportunity arises. Less

I was invited by some wonderful people to enjoy a wine pairing course together. We sat at the counter, and I was truly impressed by each dish's excellence, as well as the variety of wines and spirits that complemented them. It made me realize what it means to truly savor food.The creativity of the staff, along with the deliciousness of the dishes and the thoughtful pairings, was truly remarkable.⬛︎ Jellyfish Salad The crunchy texture combined with a bit of pop makes it a perfect appetizer to start the course.⬛︎ Sichuan Smoked Duck Delicious and easy to eat in big bites.⬛︎ Blue Crab in Shaoxing Wine This is incredible. The meat is juicy and absolutely delicious.⬛︎ Young Sweetfish Spring Rolls The mild flavor of the white fish combined with a hint of bitterness and the sauce creates a very sophisticated taste.⬛︎ Corn Soup Hidden inside is a hot chawanmushi (savory egg custard).⬛︎ Unpairu Meat presented like clouds, served refreshingly.⬛︎ Ji-Cube Shrimp Mayo Wow... this is just exquisite. The crunchiness combined with the deliciousness of the shrimp is amazing.⬛︎ Chicken Braised in Soy Sauce I enjoyed this with rice. I love rice topped with flavorful braised dishes, so I was very happy.⬛︎ Fried Fish with Seasoning Sauce The harmony between the seasoning and the fried fish is exquisite!⬛︎ Mapo Eggplant This is more like curry than mapo eggplant! I love both, and I enjoyed this to the fullest with rice.⬛︎ Chashu Ramen The best dish to finish with! This ramen is so good it could stand alone as a dish in its own right.⬛︎ Almond Melon The dessert melon was incredible. I was filled with sweets that I could genuinely say were delicious. Less

I visited again this time! I truly believe this is the best Chinese restaurant around! Once again, the food was absolutely delicious. Each dish exceeded my expectations and was a feast for the eyes as well! Moreover, they use seasonal ingredients, allowing you to enjoy the flavors of each season, which was fantastic. Everything was so tasty, and I really enjoyed it! It was a great meal! I definitely want to come back!Here’s what I had this time↓↓↓〇 Jellyfish Salad A mix of shrimp and jellyfish〇 Sichuan Smoked Duck〇 Blue Crab in Shaoxing Wine〇 Young Sweetfish Spring Rolls Served with a sauce of wasabi, green onions, pepper, and ginger With young corn spring rolls underneath〇 Corn Soup Clear broth with chawanmushi (savory egg custard) underneath〇 Unpai Ryu Winter melon with fermented chili sauce〇 Ji-Cube Shrimp with Mayonnaise〇 Chicken Braised in Soy Sauce〇 Fried Fish with Seasoning Sauce〇 Mapo Keema Curry with Eggplant〇 Char Siu Noodles〇 Almond Melon Less

◆Visit Rating 4.33 Ranked 13th in China nationwide Ranked 4th in Tokyo Michelin Listed Gault & Millau 4 Toques ◆About the Restaurant The owner started working at a Sichuan restaurant in Akasaka at the age of 18, training under renowned chefs Chen Kenichi and Komoda Yoshinari. He won the Special Gold Award at the World Chinese Cuisine Competition in 2008, showcasing his exceptional culinary skills. This restaurant is owned by Chef Komoda. Reservations can be made for one person, and lunch is available only on weekends. The phone line was unavailable, but reservations can be made through TableCheck or Omakase. ◆Impressions I attempted to make a reservation several times, about ten times, before finally securing a spot through TableCheck. The service was attentive and excellent. Although I arrived a bit late, the owner reassured me not to worry, showing kindness not only from the staff but also from him. Despite its popularity, the restaurant aims for high standards in service without compromise. The dishes were delicious from start to finish, featuring a creative course that maintained a strong Sichuan theme. The course was crafted with a spirit of innovation, using high-quality ingredients without relying on luxury items. The price was incredibly reasonable, leaving me impressed. If a friend asks for recommendations in Tokyo, I would definitely suggest this place. On this occasion, I had some work to do on my day off, so I couldn't enjoy drinks as much as I wanted. Next time, I plan to indulge in both food and drinks. ◆Meal Cost (Tax Included) JPY 6600 for the seasonal Omakase lunch course ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎ Marinated Botan Shrimp in Shaoxing Wine Bai Chiu Sweet Miso A sauce with a strong spicy flavor that embodies Sichuan, paired perfectly with sweet shrimp. ✔︎✔︎✔︎ Kato Pork with Summer Vegetables in Chili Oil Sauce Homemade chili oil, soy sauce, and spices Each ingredient may not be extravagantly luxurious, but they were extremely delicious, especially the punchy sauce. ✔︎✔︎✔︎ Corn Soup Chintan soup, kumquat, corn chawanmushi A simple salt-seasoned soup that highlights the sweetness of corn, leaving me in awe of its deliciousness. ✔︎✔︎✔︎ Peking Duck with Green Onion, Cucumber, and Sweet Bean Sauce Two-day air-dried Peking Duck Peking Duck in a JPY 6600 course? Sweet, with a wonderful texture and flavor, comparable to high-end restaurants. ✔︎✔︎✔︎ Wagyu with Sesame Sauce Homemade sesame sauce, green beans The quality of the Wagyu was astonishing, on par with what you’d find in high-end sukiyaki. The beef was so delicious that it blended beautifully with the sauce, which was also exquisite. ✔︎✔︎✔︎ Fish with Sweet and Sour Sauce (Flounder) New ginger and green onion sauce The quality of the fish and the cooking were both excellent. ✔︎✔︎✔︎ Mapo Eggplant Keema curry, 3-year aged doubanjiang, and fermented black beans A perfect balance of simple spicy, savory, and sweet elements. ✔︎✔︎ Chilled Soba with Chicken Tender chicken with herbs and spices Light yet refreshingly delicious with a unique flavor. ✔︎✔︎ Mango Pudding Coconut espuma and passion fruit The overflowing pudding and espuma provided a perfect sweet and light finish to the Sichuan meal. ✔︎✔︎ Post-meal Tea ◆Notes ◆Disclaimer *Michelin and Gault & Millau references include past and current information. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, Tokyo may have slightly higher prices. Overall scores are determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would average to 4.0. Taking pricing into account: ⭐️3 or below: Satisfied after one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Amazing/Will return/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend *Scores are carefully considered to one decimal place. *I occasionally review past ratings if I notice discrepancies in my criteria. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on satisfaction relative to location and the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include meal costs. Less

I think it's quite impressive to get this quality for JPY 6600. While not every dish was outstanding, they were all satisfying. The Mapo Eggplant Keema Curry was particularly delicious.The second dish, the Hongyu sauce, was quite spicy, which overshadowed the flavor of the third dish, the Shantan soup. Since both were tasty, I was curious about the order of service.I was also interested in the evening course, but since the Peking Duck with pancakes wasn't really my type, it seems I won't be returning anytime soon.Overall, it was truly delicious.It was a great meal.---------------------------------Course (JPY 6600)- Button shrimp marinated in Shaoxing wine- Kato pork with summer vegetables in chili oil sauce ○- Corn soup ○- Peking Duck- Wagyu with sesame sauce ○- Fish in sweet and sour sauce- Mapo Eggplant Keema Curry ◎- Chilled chicken soba- Mango pudding+ DrinkJPY 7590---------------------------------*For ramen and B-class gourmet, a score of 4.5 is the maximum.▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost▪️ Ramen 3.7 and above: Delicious 3.9 and above: Definitely worth trying▪️ B-class Focused on cost performance Below 3.4: ... Above 3.7: Generally tasty. Above 4.0: A very good restaurant! Less

In my profile, I’ve compiled a list of restaurants and dessert shops that I wholeheartedly recommend based on their taste, atmosphere, and the personalities of the staff. Feel free to use it as a reference.--------------------------------I made a reservation during my last visit. I really feel like it might become impossible to get a reservation soon, so if you’re interested, act fast!I ordered a course meal and two cups of tea.Once again, everything was incredibly delicious!! I’m truly amazed at how they manage to change the menu while maintaining such high quality in such a short span. Everything was genuinely tasty, but that day, the pork with summer vegetables, the familiar Peking duck, and the mango pudding were particularly outstanding.The summer vegetables included okra and mozuku seaweed, which paired perfectly with the pork and the chili oil sauce! Both the pork and the vegetables were exceptionally fresh, and the sauce was incredibly flavorful. The combination of all these elements multiplied the deliciousness exponentially.The Peking duck is always fantastic, but that day, it had a bit more meat than usual, achieving my favorite balance and was absolutely delicious! The duck was perfectly cooked, and the balance between the meat, skin, vegetables, sauce, and wrap was flawless.The mango pudding was also incredibly delicious, with a hint of coconut aroma that complemented the mango perfectly. The pudding itself was very smooth, with no graininess, and packed with fruit chunks—super tasty! Desserts at other restaurants often consist of ice cream or fruit, and even if they serve pudding, it tends to be a simple, straightforward version. However, the desserts here, while simple, always showcase meticulous attention to detail and craftsmanship that set them apart from the rest.Honestly, every dish has an incredibly delicious sauce, and the desserts are always surprisingly good. There’s usually some kind of shrimp dish, which is a delight for shrimp lovers like me!To finish off the meal that day, I had Mapo Eggplant and chilled soba noodles. The Mapo Eggplant had a subtle curry flavor but was still rich in spices, and the freshness of the eggplant was remarkable. I occasionally make Mapo Eggplant at home, but I can never achieve this level of perfection. It was delicious! The chilled soba was my favorite among all the noodle dishes I’ve had here. You could really taste the chicken’s umami, with a hint of herbs and lemon, making it refreshing and delightful! Overall, it felt like summer was just around the corner, and it was absolutely wonderful.The staff, including Mr. Sasa, were as lovely as ever, and this place truly is the best. I love it! I’ve already made my next reservation, and I can’t wait! Less

Hello everyone, thank you for your hard work! (^_−)−☆I’ve also started a blog!! Please check it out!!https://nakazaki-kenji.jp/Today, I visited "Ji-Cube" in Nishiazabu. I had decided to come here after seeing reviews from fellow Tabelog users!! I was delighted to find out that they offer lunch service and that I could make a reservation for one person. d(^_^o)Let me briefly introduce the restaurant. _φ(･_･**Concept of the Restaurant** Sichuan cuisine created with a Japanese sensibilitySichuan cuisine, nurtured in the gourmet city of Sichuan Province, is one of the four major Chinese cuisines, known for its diverse spices and countless flavors beyond just spiciness.At Ji-Cube, we cherish the rich flavors of traditional Sichuan cuisine and the Japanese sensibility that brings out the natural tastes of the ingredients. Please enjoy our carefully crafted dishes that highlight the seasonal flavors.**Chef Tomokazu Sasaki's Background**Originally from Kumamoto Prefecture, he joined Akasaka Sichuan Restaurant in 1995. In 2001, he was assigned to the Szechwan Restaurant Chen at Cerulean Tower Tokyu Hotel in Shibuya. In 2008, he won the Special Gold Award in the Appetizer category at the World Chinese Cuisine Competition. He later became the head chef at Szechwan Restaurant Chen. Since 2017, he has supported the founder as a sous-chef at Fire Hall 4000, which opened that year. After serving as head chef at Fire Hall 4000 in Azabu Juban in 2018, he became the head chef at 4000 Chinese Restaurant. Since 2021, he has been the head chef at Ji-Cube.Reservations can be made through TableCheck. d(^_^o)https://www.tablecheck.com/shops/ji-cube3/reserveI got off at Roppongi Station on the Toei Oedo Line and headed to the restaurant. It took about 15 minutes to walk from exit 4b to reach the restaurant.Upon entering, I was warmly welcomed by a gentleman staff member. The service was incredibly attentive, making me feel as if I had stepped into a high-end restaurant, which made me a bit nervous. (//∇//)The interior is a renovated house, with counter seating on the first floor and private rooms for up to 8 people on the second floor. The red-themed decor is absolutely stunning!!Today, I reserved the following course. (^_−)−☆**Seasonal Omakase Course - JPY 6,600**For drinks, I ordered the lunch-exclusive wine set for JPY 3,200. d(^_^o)I enjoyed sparkling wine, white wine, red wine, and Shaoxing wine, all of which were delicious and had me pleasantly tipsy in the afternoon. (^_−)−☆There was quite a bit of wine, and they even refilled the red wine and Shaoxing wine for me. (//∇//)Now, let’s start the omakase course!! I’m excited to see what Sichuan dishes I’ll get to try!!**Shao Xing Marinated Botan Shrimp**The botan shrimp is marinated in Shaoxing wine. This is what you call drunken shrimp. It’s incredibly tender and full of flavor!! The aroma of the Shaoxing wine is fantastic!! This definitely pairs well with the drinks. (＾Ｏ＾☆♪**Kato Pork with Summer Vegetables in Chili Oil Sauce**The aroma is simply wonderful!! This is delicious!! The pork is incredibly tender, bursting with flavor with every bite!! The sauce has a deep flavor, slightly sweet with a nice kick of spiciness!! It pairs perfectly with okra and edamame. (//∇//)**Corn Soup**This is a Chintan soup with dried scallops and Jinhua ham. There’s even chawanmushi (savory egg custard) at the bottom. This soup is incredibly gentle and full of umami, truly comforting!! The corn is very sweet, making me smile involuntarily. Everything is served piping hot, and they didn’t miss a beat. d(￣ ￣)**Peking Duck** I was surprised to find Peking duck included in the lunch course!! It’s already wrapped, making it easy to eat. I’m happy that both the skin and meat are included!! This is absolutely delicious!! The skin is crispy, and the meat is chewy and flavorful!! The sweetness of the sweet bean sauce pairs perfectly. The skin is chewy, and the crunchiness of the condiments creates a great balance!!**Wagyu with Sesame Sauce**The Wagyu is moist and tender, absolutely delicious!! The sesame sauce is robust and pairs perfectly with the Wagyu!! The combination with scallions and green beans is also spot on!! This definitely makes you want rice. (//∇//)**Fish with Sweet and Sour Sauce**This is fried flounder topped with sweet and sour sauce made from young ginger and green onions. The batter is crispy, and the flounder is fluffy and irresistible!! The aroma of the green onions, myoga (Japanese ginger), and shiso is delightful!! The gentle fragrance of the young ginger pairs well with the flounder. (＾Ｏ＾☆♪**Mapo Eggplant** This is Mapo eggplant made with 3-year aged doubanjiang and curry spices!! I enjoyed it over rice. The aroma of the curry is incredible!! It really whets the appetite!! This is delicious!! The eggplant is melt-in-your-mouth tender with a solid spiciness!! It’s very rich and pairs perfectly with rice!! I was so impressed that I finished it in no time. (＾Ｏ＾☆♪**Chilled Soba with Chicken** Ending with chilled soba is a delightful surprise!! This is amazing!! It’s incredibly refreshing!! The chicken is moist and tender, full of flavor!! With the addition of lemon and herbs, the aroma and acidity are wonderful!! The noodles have a nice chewiness, and I finished this in one go. ( ◠‿◠ )**Mango Pudding** Finally, we have mango pudding. It comes with coconut espuma and passion fruit sauce. Wow!! This is simply irresistible!! The balance of the coconut aroma, the acidity of the passion fruit, and the sweetness of the mango is remarkable!! Everything was perfect until the very end. (^_−)−☆Everything was delicious and truly impressive!! Is this really a JPY 6,600 course?! (　ﾟдﾟ)Here’s what I had today:1. Shao Xing Marinated Botan Shrimp 2. Kato Pork with Summer Vegetables in Chili Oil Sauce 3. Corn Soup 4. Peking Duck 5. Wagyu with Sesame Sauce 6. Fish with Sweet and Sour Sauce 7. Mapo Eggplant 8. Chilled Soba with Chicken 9. Mango Pudding The staff’s service was incredibly attentive, making me feel as if I had stepped into a high-end restaurant in Ginza. (　ﾟдﾟ)I highly recommend this restaurant!! I suggest visiting before it becomes hard to get a reservation. (￣^￣)ゞThank you, Chef Sasaki and the staff, for today’s wonderful experience!! Next time, I’ll bring some friends along. (＾Ｏ＾☆♪ Less

Visit Information Date: Saturday, around 6 PM Reservation: Yes (19 days in advance, OMAKASE) Wait: None Number of Guests: 1 Seating: Counter Frequency: First visit Duration: 2 hours and 20 minutes Payment: Credit Card (VISA) Food Menu ☆ Counter Exclusive Specialty Course: JPY 16,500 (tax included) ◎ Jellyfish Salad ☆ Sichuan Smoked Duck ☆ Blue Crab Marinated in Shaoxing Wine ☆ Young Sweetfish Spring Rolls ◎ Corn Soup ☆ Unpairu ☆ Ji-Cube Shrimp Mayo ☆ Chicken Braised in Soy Sauce ☆ Fried Fish with Condiment Sauce ☆ Mapo Eggplant ☆ Char Siu Noodles ◎ Almond Melon Drink Menu ◎ Sommelier Selection: JPY 12,100 (tax included) ◎ Dutertre, Crémant de Loire Rosé ◎ Château de Nalys, Saintes Pierres de Nalys Châteauneuf-du-Pape Rouge, 2016 ◎ 10-Year Shaoxing Wine + Milk Wine ◎ Clos Culombu, Ribbe Rose Rouge, 2021 ◎ Yunji ◎ Rolet, Savagnin Ouillé, 2022 ☆ E. Guigal, Châteauneuf-du-Pape Blanc, 2017 ☆ Chateau Nine Peaks, Reserve, 2020 ☆ Kir Yianni, Agathoto Rose, 2024 ☆ Josmeyer, Fleur de Lotus, 2023 ◎ Primosic, Pinot Grigio, 2020 ☆ Melon Champagne Cocktail ○ Mineral Water: JPY 1,320 (tax included) Expenses, Discounts, Others - Reservation Fee: JPY 390 Good Points - Reasonably priced creative Sichuan cuisine course Bad Points - Far from the station Other Notes - The Tabelog Award Silver: 2026 - Chinese Cuisine TOKYO Top 100: 2023-2026 (2025 not announced) - Michelin Guide Tokyo Selected Restaurant: 2024-2026 Impressions I had been meaning to visit Ji-Cube for a while but hadn’t made it until now. On a whim, I thought I’d like some Chinese food and remembered this place for its relatively affordable course price, so I made an OMAKASE reservation. It’s a sister restaurant of the well-known Chef Komoda’s 4000 Chinese Restaurant, but it seems that Ji-Cube has surpassed it in Tabelog ratings. The location is in Nishiazabu. Nearby, there’s a restaurant called Meisaku. It takes over 10 minutes to walk from Roppongi Station. I wonder why there’s no subway line connecting Shibuya, Nishiazabu, and Roppongi, even though they’re almost in a straight line. Upon arriving at the restaurant, I noticed that the entrance is separated between counter seating and private table rooms. (But they are actually connected inside.) I sat at the far end of the L-shaped counter with 8 seats. There were three pairs of guests and one solo diner. The interior is chic, and the counter is high, so I couldn’t see the chef’s hands while cooking. The background music was jazz. There were 4 male staff members and 2 female staff members. The meal started with the Counter Exclusive Specialty Course all at once. I paired it with the Sommelier Selection. First, I had the Dutertre, Crémant de Loire Rosé. It had a strong fizz and a solid flavor. The course began with the Jellyfish Salad. The jellyfish had a strong texture and was mixed with sweet white shrimp. The scallion sauce was also nice. Next, I had the Château de Nalys, Saintes Pierres de Nalys Châteauneuf-du-Pape Rouge, 2016. It was rich and flavorful. This paired well with the Sichuan Smoked Duck. The meat, marinated in spices and Shaoxing wine, had an excellent aroma and flavor. I enjoyed the first slice as is, and for the second, I made a sandwich with bread. Next was a cocktail made with 10-Year Shaoxing Wine + Milk Wine. It had chili and dried tangerine peel, adding a spicy kick to the sweetness. The Blue Crab Marinated in Shaoxing Wine was marinated in white liquor and aromatic vegetables. When I peeled off the shell, it was incredibly tender and sweet. Next, I had the Clos Culombu, Ribbe Rose Rouge, 2021. It had a bitterness and mineral quality, making it refreshing. The dish was Young Sweetfish Spring Rolls. The spring rolls contained young corn, topped with a spicy scallion oil. The crispy coating was reminiscent of a sweet snack. The bitterness of the sweetfish and the flavor of the young corn were both prominent. The Shaoxing Wine, Yunji, was rich yet refreshing. I paired this with the Corn Soup. It wasn’t a typical potage but a clear soup. Underneath was chawanmushi (savory egg custard), and it was all about corn. It was piping hot. The Rolet, Savagnin Ouillé, 2022 had a mild aroma and refreshing mineral taste. Then came the Unpairu. It was topped with winter melon, and the sauce was made from fermented chili. The winter melon had a nice texture. When combined with the sauce, it was quite spicy, but in a good way. Next, I paired the E. Guigal, Châteauneuf-du-Pape Blanc, 2017. It was creamy and rich, just to my liking. The Ji-Cube Shrimp Mayo, named after the restaurant, had a coating of glutinous rice and wonton skin, resembling kadaif in both appearance and texture. It was coated in a rich and sweet mayo sauce. Next was a wine from Shandong Province, Chateau Nine Peaks, Reserve, 2020. It was spicy with a hint of Shaoxing wine, making it interesting. The dish was Chicken Braised in Soy Sauce. It contained not only soy sauce but also white broth and oyster sauce. It had mushrooms and shark fin, but the chicken itself was incredibly flavorful. It was served with white rice, which paired excellently with the sauce. Next, I had the Kir Yianni, Agathoto Rose, 2024. This one was easy to drink. The Fried Fish with Condiment Sauce was flounder. The sauce was made with young ginger and scallions, topped with plenty of condiments, making it irresistible. It was crispy and fluffy. Next was the Josmeyer, Fleur de Lotus, 2023. It had a very floral aroma. When drinking, it had an aromatic quality that lingered. The Mapo Eggplant was made with 3-year aged doubanjiang, Sichuan pepper, and spices, resembling a keema curry. This also paired well with white rice. The Primosic, Pinot Grigio, 2020 was rich and intense. Finally, I had the Char Siu Noodles. The char siu was made from Sendai beef, beautifully marbled. The broth, made with oyster and seafood, had a nostalgic flavor reminiscent of bonito broth. The noodles were very fine and had a nice bite. For dessert, I had the Melon Champagne Cocktail. It was made by mixing melon liqueur with sparkling wine and adding amaretto. It had complexity but was easy to drink. The dessert was Almond Melon, which perfectly contrasted with the wine. The melon puree was enhanced by the amaretto, and the tapioca was chewy and delicious. After staying for just under 2.5 hours, I settled the bill. It came to JPY 29,920. I paid with a credit card. It was a great meal. The lunch course is updated in even months, and the dinner course in odd months. I’d love to come back in a different season. Less

I visited in June and made a reservation for a course priced at JPY 6600 through the TableCheck website. On the day of my visit, I ordered a glass of white wine for JPY 800, which was conveniently charged to my card registered during the reservation.The detailed menu is shown in the photos. While the descriptions are quite simple, each dish was beautifully presented with exquisite side vegetables (the way they cut the aromatic vegetables was particularly impressive!) and sauces that were very elaborate. The tableware was stunning as well.The corn soup came with a chawanmushi (savory egg custard) underneath, the Peking duck included both meat and skin, and the Wagyu was melt-in-your-mouth tender. The Mapo eggplant had a keema curry flavor that made me want to have multiple servings of rice. To finish off, the chilled soba had a refreshing taste of green chili and lemon. The mango pudding dessert and tea were also truly delicious!I had to hold back since I had a theater performance scheduled for the afternoon, but I was envious of the extensive pairing options available. Next time, I plan to visit Roppongi just to dine at this restaurant! Less

■Restaurant Ji-Cube ■Visit Date June 6, 2026 ■Order Seasonal Omakase Lunch Course JPY 6600 Today's Chinese Tea Ice Cream JPY 660 ■Dishes Shao Xing Wine Marinated Botan Shrimp - Drunken Shrimp Kato Pork with Summer Vegetables in Chili Oil Sauce Corn Soup, Clear Soup, Chawanmushi Peking Duck with Sweet Bean Sauce Wagyu Beef with Sesame Sauce, Poached Wagyu, Green Beans Fish in Sweet and Sour Sauce, Fried Flounder, Young Ginger Mapo Eggplant, Keema Curry, Pixian Doubanjiang Chilled Soba with Chicken, Herbs, and Spices Mango Pudding, Coconut Espuma, Passion Fruit Sauce Less

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. Less

Roppongi Station.Arrived at the restaurant at 1:00 PM on Sunday and entered.Made a reservation for OMAKASE.Lunch is only available on weekends and holidays.Today's order:- Seasonal Omakase Course: JPY 6600 x 2- Assorted Non-Alcoholic Drinks: JPY 990 x 4Total: JPY 17160The course included the following dishes:All were excellent, but the top three selections were outstanding:◯ Tuna marinated in Doubanjiang and Shaoxing wine◯ Saliva Chicken◎ Steamed Clams with Chives and Sichuan Pepper Sauce◯ Peking Duck◎ Wagyu Beef in Oyster Sauce◯ Shrimp in Chili Sauce◎ Egg Fried Rice with multiple types of roe◯ Kato Pork Char Siu Noodles◯ Jasmine Tea Dessert: Crème BrûléeEvery dish was a home run!The flavors were delicate yet bold, creating a unique taste experience.Each plate was a delightful surprise.Despite the abundance of delicious dishes, we left by 2:10 PM.The taste and service were exceptional, and the speed of service was well-paced, making for a wonderful lunch experience.Lunch is revamped every two months on even months.I’m glad to have discovered such a remarkable restaurant and would love to return.It was a great meal. Less

I visited Ji-Cube for dinner last time and enjoyed it so much that I returned for lunch.This time, instead of sitting at the counter, I used a private room for four on the second floor, which had no additional charge.The dining style remains the same, featuring a variety of small dishes.All the menu items are of high quality and creativity, providing a feast for both the eyes and the palate, but I particularly loved these three dishes:◾️ Peking Duck The rich sweetness of the sweet bean sauce pairs perfectly, and the flavor expands with each bite. I could eat another one!◾️ Wagyu with Oyster Sauce The combination of truffle and onsen tamago (hot spring egg) creates a flavor reminiscent of sukiyaki, making you want to eat it over rice.◾️ Egg Fried Rice Mixed with karasumi (dried mullet roe), fried shirasu (young sardines), and fish roe, this fried rice has a delightful saltiness and texture that elevates it to a whole new level.I truly believe that enjoying this lunch for JPY 6,600 offers incredible value for money. The menu changes regularly, so I will definitely come back! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred spots. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Top 100 Chinese Restaurants in Tokyo 2026 ◆Crowd Level◆ Reservations are easy to make.◆Parking◆ None.◆Duration of Stay◆ About 2 hours.◆Cuisine◆ Lunch Course.◆Comment◆ I had the lunch course. The cost performance is incredibly high. A course for JPY 6600 is an amazing deal.I believe this is the best cost performance among Sichuan restaurant chains. The flavors are delicious, and I wish there was one near my home.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your likes, follows, and saving the restaurant. I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

On a Friday night, I visited the Sichuan restaurant Ji-Cube in Nishiazabu with my usual dining companion.As night fell, the daytime heat eased, and a pleasant breeze blew.We arrived at around 5:55 PM, noticing how bright the sky was and how late the sunset had become!After greeting Chef Sasa and the staff, we took our usual counter seats.Tonight, we enjoyed the:【Dinner】Counter-Exclusive CourseJPY 16,500 (tax included)*Due to feeling unwell that day, I opted for a non-alcoholic drink, enjoying Dongfang Meiren tea (hot) from a teapot.Here’s a list of the dishes we had:◆ Jellyfish Salad ◆ The crunchy jellyfish paired with the popping texture of fish roe was delightful! The jellyfish and shrimp were lightly drizzled with hot oil, enhancing the aroma and whetting our appetites! We enjoyed it with a squeeze of sudachi for a refreshing taste! ◆ Sichuan Smoked Duck ◆ The pink hue of the slowly cooked duck was vibrant! The first slice was enjoyed as is, with the smoky aroma and tender duck meat being incredibly delicious! The second slice was sandwiched in bread, which had cream cheese spread on it, complementing the duck perfectly! This created a different flavor experience! The smoked duck was fantastic! ◆ Blue Crab in Shaoxing Wine ◆ This was my first time trying blue crab marinated in Shaoxing wine here! I had heard that Chef Sasa doesn’t prepare Shanghai crab in Shaoxing wine, but he does for blue crab! I learned that blue crabs live in the sea while Shanghai crabs inhabit rivers, which influences Chef Sasa's preferences! The blue crab, found in the sea, is used for this dish. I won’t reveal the deeper meaning behind this here (laughs).The Shaoxing wine used at Ji-Cube seems to be a less sweet white liquor (Baijiu), allowing the sweetness of the blue crab meat and its roe to shine through! There was plenty of roe! ◆ Young Sweetfish Spring Rolls ◆ This was my first time having sweetfish at Ji-Cube! The crispy spring rolls were perfectly fried. The bitterness from the sweetfish's innards was quite impactful, making me think it might be too strong for kids (laughs). The sauce made with wild pepper and scallions added a wonderful flavor! Underneath was a spring roll filled with young corn! The accompanying leaves were indeed from the wild pepper plant!◆ Corn Soup ◆ This corn soup contained chawanmushi (savory egg custard), and the clear broth was delicious! ◆ Yunbairou (Boiled Pork) ◆ This dish, known as Yunbairou, was a creative take by Chef Sasa that exceeded my expectations. The boiled pork was presented in a cloud-like arrangement! On top were thin slices of salted winter melon. The sauce, made from fermented chili, provided a spicy kick with a refreshing acidity, perfectly complementing the sweetness of the pork, resulting in an incredibly delicious Yunbairou!◆ Ji-Cube Shrimp with Mayonnaise ◆ I’ve had Chef Sasa’s shrimp with mayonnaise many times, and it was as dazzling as ever! The truffle soy milk mayonnaise was rich yet not heavy, which was brilliant! It was incredibly creamy and absolutely delicious! ◆ Chicken Braised in Soy Sauce ◆ This dish featured chicken and mushrooms braised with shark fin, oyster sauce, and clear broth. The chicken was incredibly tender and moist, with the thick sauce clinging beautifully, creating a wonderful flavor! The umami from the mushrooms was also noticeable. I poured the leftover soup over glutinous rice, as this dish truly calls for rice! Ah, it was delicious! ◆ Fried Fish with Seasoning Sauce ◆ The fish of the day was flounder, and the strong sauce masked the flounder's natural flavor! However, the crispy texture from the perfectly fried fish was delightful. This sauce would also pair well with rice (laughs). ◆ Mapo Eggplant ◆ I expected a standard mapo eggplant, but Chef Sasa never does anything ordinary (laughs). This was my first time having mapo eggplant at Ji-Cube, and Chef Sasa mentioned it was his first time making it too! Using three-year-aged Pixian doubanjiang, fermented black beans, and Chouyan (rice wine), the dish was aromatic! It was described as mapo keema curry by Chef Sasa! Of course, it was served with rice. From the start, I enjoyed it on rice, devouring the delicious mapo keema curry! The spicy kick gradually opened my pores, and I started to sweat lightly! This mapo eggplant was perfect for early summer and incredibly delicious! ◆ Chashu Noodle ◆ Though it’s called chashu, it’s actually wagyu chashu! Whether wagyu can be called chashu is debatable, but I absolutely loved this flavor! The chashu noodle was made with Sendai beef seasoned with oyster sauce and finished in a seafood broth, and it was delicious! I sensed a hint of sardine flavor, giving it a somewhat Japanese taste! Hidden inside was a thick menma (bamboo shoot), which my companion claimed was the best part (laughs). The sweetness and texture of the chopped onions provided a nice accent! Honestly, I had been feeling a bit disappointed with Ji-Cube's recent closing dishes, but the mapo eggplant and chashu noodle on this night were excellent!◆ Almond Melon ◆ When I returned from the restroom, dessert was already prepared, and I didn’t catch the details as I hadn’t heard the explanation. The melon was delicious! That’s all!…………………………………………………………After about three months, I enjoyed Ji-Cube again, and it was incredibly delicious! It’s hard to say which dish was the best, as there were multiple outstanding options! Both the new dishes and the ones I’ve had before were all delicious!Thank you, Sasa-san! m(_ _)mIt was a great meal! (⌒▽⌒) Less

- Jellyfish Salad - Sichuan Smoked Duck - Blue Crab Marinated in Shaoxing Wine - Young Sweetfish Spring Rolls - Corn Soup - Unpairu - Ji-Cube Shrimp with Mayonnaise - Chicken Braised in Soy Sauce - Fried Fish with Seasoning Sauce - Mapo Eggplant - Chashu Ramen - Almond Melon ───────────────────────── This was my first visit to Ji-Cube. It’s a modern Chinese restaurant based on Sichuan cuisine, run by a former head chef of 4000 Chinese Restaurant. The course was highly satisfying, showcasing creativity rooted in authentic Sichuan flavors. Starting with the Jellyfish Salad, followed by Sichuan Smoked Duck and Blue Crab marinated in Shaoxing wine, the early dishes set a strong foundation of authentic Chinese cuisine. The smoked duck served in a bun had a wonderful balance of aroma and fat. My personal MVP was "Unpairu." The thinly sliced pork was not seasoned with a rich miso but rather had a gentle, broth-like flavor that exceeded my expectations. This is a fresh interpretation unique to Ji-Cube. The closing dish, "Chashu Ramen," was also excellent, with carefully braised chashu and a broth enhanced with fish powder, making for a perfect finish. Dishes like Mapo Eggplant and Fried Fish with Seasoning Sauce were classic yet had Ji-Cube’s unique touch, maintaining a seamless flow throughout the meal. I look forward to visiting again in a different season. It was a great meal. Less

I visited a modern Chinese restaurant located in a quiet residential area that I had been curious about for a while.Since I had made a reservation for lunch with an omakase option, I was able to enter smoothly.When making the reservation, I had to decide on the menu, and this time I chose the seasonal omakase course (JPY 6,600).The course included the following dishes:- Tuna marinated in Doubanjiang and Shaoxing wine- Yodare Chicken- Steamed Clam Chawanmushi with Green Onion and Sichuan Pepper Sauce- Peking Duck- Wagyu in Oyster Sauce- Shrimp in Chili Sauce- Egg Fried Rice- Kato Pork Char Siu Noodle- DessertEverything was delicious and there were plenty of dishes, so I was overall very satisfied.In particular, the egg fried rice topped with karasumi was excellent.Additionally, the char siu noodle had a wonderful seafood broth, making it a perfect way to finish the meal.The Peking Duck was consistently delicious as well.Although it is considered high-end Chinese cuisine, I think lunch is relatively affordable and offers great value.I highly recommend this restaurant. Less

Ji-Cube, a sister restaurant of 4000 Chinese Restaurant, opened in 2021 and has just won its first Tabelog Award this year—impressively, a SILVER award! I've visited 4000 Chinese Restaurant, owned by Chef Yoshinori Komoda, several times, so I was eager to check out Ji-Cube since its opening, and I finally had the chance to visit.The location is a 10-minute walk from Roppongi Station. You exit Roppongi Hills and walk along Roppongi Street towards the Nishiazabu intersection. Just before the intersection, turn left onto a street with "Matagi" and enter the building where "Chungking Restaurant" and "Meijaku" are located. Ji-Cube is a bit further down on the left. The name Ji-Cube comes from the Chinese reading of the old place name in the area and the cubic shape of the building. Upon entering through the gate, you proceed straight to the first-floor counter, which leads into a garden area. There are tables with chairs and umbrellas in the garden, which can be used for terrace seating.Inside, there is a magnificent L-shaped counter. Instead of starting all at once, the meal times are staggered every 30 minutes. I chose a later time, so some guests were already enjoying their meals. There is also a staircase leading to private rooms in the back, where some guests were being seated.Chef Tomokazu Sasa, who graduated from culinary school, joined Szechwan Restaurant and later moved to Szechwan Restaurant Chen in Cerulean Tower, Shibuya, in 2001. In 2017, he transitioned to Fire Hall 4000, which was started by Chef Komoda after his independence, and served as the sous-chef at 4000 Chinese Restaurant before becoming the chef at Ji-Cube in 2021.Now, let’s enjoy Chef Sasa's seasonal omakase lunch.- Tuna marinated in Doubanjiang and Shaoxing wine Fresh bluefin tuna marinated in doubanjiang, Shaoxing wine, and tamari soy sauce, served with condiments. The rich flavor penetrates the tuna's sticky texture—what a great start!- Yodare Chicken Juicy chicken served with homemade sesame paste, chili oil, and black vinegar sauce, accompanied by avocado inspired by foie gras. The spicy yet tender chicken pairs wonderfully with the avocado.- Clam Chawanmushi with Scallion and Sichuan Pepper Sauce A chawanmushi made with clam broth, topped with scallion and Sichuan pepper sauce. This style of chawanmushi is delightful, resembling a French flan. The clams are served in their shells, adding a Chinese touch.- Peking Duck Peking duck that has been air-dried for two days, seasoned with sweet bean sauce. It’s delicious, and the chewy skin is fantastic.- Wagyu in Oyster Sauce Poached Wagyu beef served with oyster sauce, accompanied by a soft-boiled egg and freshly shaved truffle. The tender, sweet Wagyu combined with the egg and truffle aroma is simply delicious!- Shrimp in Chili Sauce Shrimp cooked in a chili sauce made with Beijing doubanjiang and a fermented glutinous rice seasoning called Chūnyán. The shrimp is large and served hot! It’s a bit firm but tasty, and the steamed buns are a nice touch. This chili sauce might be the spiciest of the meal.- Egg Fried Rice Moist egg fried rice topped with cured fish roe, shirasu (whitebait), and salted duck egg. Mixing everything together enhances the already delicious fried rice with the ocean aroma of shirasu, the flavor and saltiness of the century egg, and the pop of the fish roe—so good!- Kato Pork Char Siu Noodle Char siu noodles made with a seafood and glass broth, featuring low-temperature cooked Kato pork char siu and menma (bamboo shoots). The rich broth is delicious, and the low-hydration thin noodles have a great chewy texture!- Jasmine Tea Dessert A crème brûlée infused with jasmine tea. While the jasmine aroma isn’t very strong, it’s a delicious crème brûlée.- Chinese TeaWow, every dish was delicious! And all this for just JPY 6,600. Even with two beers, it came to just over JPY 8,000, which is an incredible deal! The portion sizes were perfect for lunch, leaving me satisfied without feeling heavy. It was a great meal!The menu changes every two months, and the current offerings are for April and May, so a new menu will be introduced in June. I’m curious about the new menu, but I might consider coming back for dinner next time. I’ll have to think about it! Less

Course Duration: 2 HoursI visited Ji-Cube for the first time in a while, and it was my first experience sitting at the counter. I realized that every dish was at a high level, and to my surprise, the entire course was completely different from my last visit. I learned that they ensure no dishes are repeated, which is a unique feature of the counter experience. It seems that the private rooms have some rotation as well. The sweetfish and corn were perfect for early summer, and I was delighted to see them on the menu. Additionally, the smoked duck had a memorable aroma. The Unpairou had a gentle spiciness, while the Mapo Eggplant had a curry flavor. Each dish used familiar ingredients, yet they were elevated to the highest level of taste. With such a variety, I believe it’s definitely worth coming back for more. Less

This is a restaurant I absolutely adore.The food is truly delicious, especially for this price.I was once again amazed by how great it is.Every dish we had left a lasting impression, starting with the jellyfish.Jellyfish usually has a crunchy texture, right?But the jellyfish here is a must-try dish.The smoked duck was delightful with its wonderful aroma ❤︎The soft-shell crab brought me pure joy as I bit into it (tears of happiness).The sweetfish with wasabi vinegar and baby corn was fantastic.I remember asking last year, "Why is the corn in the chawanmushi so delicious?" (laughs)The Unpairu was surprisingly delicious, showcasing a unique flavor.The shrimp mayo not only looked great but also had an amazing truffle aroma and taste.The braised chicken was excellent, but the richness of the mushrooms was truly outstanding.I also loved the fried flounder with plenty of condiments.The mapo eggplant with rice was quite spicy for me!And then onto the noodles and dessert.I always think that the desserts here are so delicious that they could easily be served as part of a plated dessert course.After enjoying all this, we spent JPY 15,000 plus tea (since I have an alcohol allergy) plus tax.I can only say it was amazing, and I feel a bit guilty for not having more words to express my gratitude.Thank you, Chef, for always serving such delicious dishes.It was a great meal. Less

Located in the quiet residential area of Nishiazabu, the Chinese restaurant "Ji-Cube" is a renowned establishment, recognized as a 2026 Silver on Tabelog and selected as one of the top 100 Chinese restaurants in Tokyo. The exterior resembles a private house, featuring separate entrances for the counter and private rooms.The restaurant has 8 counter seats, one private room for 8, and two private rooms for 4. On this occasion, we utilized the private room for 8.While sitting at the counter allows for interaction with the owner and a view of the kitchen, spending time in a private room is also a wonderful experience. The private room is elegantly designed, and the round table adds a nice touch of authenticity to the Chinese dining experience.I initially had a preconceived notion that dining in Nishiazabu would be quite expensive, but the lunch course was priced at JPY 6,600, offering excellent value for money. There were also shorter courses and a specialty course exclusive to private rooms.The wine selection is extensive, with many bottles to choose from.◯ Tuna marinated in Doubanjiang and Shaoxing wine The course begins with this dish. The rich flavor of the tuna is beautifully complemented by the aroma of Shaoxing wine and the pleasant spiciness of Doubanjiang. The marination enhances the umami experience.◯ Dandan Chicken This classic dish features homemade sesame paste, black vinegar, and chili oil. The addition of sesame paste enriches the spiciness of the chili oil, creating a delicious balance with the acidity of the black vinegar. Although it’s typically served cold, the temperature was just right, reminiscent of being slightly warm.◯ Steamed Clam Chawanmushi with Scallion and Sichuan Pepper Sauce The clam chawanmushi, served in a white dish, is visually striking with the scallion and Sichuan pepper sauce, enhanced by the clear broth of the clams. The addition of butterbur buds adds a nice accent. The smooth texture of the chawanmushi, concentrated with clam flavor, pairs wonderfully with the refreshing scallion and Sichuan pepper sauce. The pleasant sweetness and saltiness of the clam meat were perfectly balanced.◯ Peking Duck The chewy texture of the thin pancakes, combined with the sweetness of the sweet bean sauce, allows you to truly appreciate the deliciousness of the Peking Duck.◯ Wagyu Beef with Oyster Sauce This dish features Miyagi Prefecture Wagyu beef, lightly boiled and coated in oyster sauce. It’s best enjoyed with a runny egg mixed in. The Wagyu is tender and moist, perfectly complementing the umami of the oyster sauce. The mild richness of the runny egg enhances the overall flavor.◯ Shrimp in Chili Sauce The large shrimp provide a satisfying, firm texture. The chili sauce has a nice balance of spiciness, acidity, and richness, and it’s delightful to dip the leftover sauce into the steamed buns. This dish was satisfying down to the last drop.◯ Egg Fried Rice The finale of the meal offers both rice and noodle options, which is fantastic. Although it’s listed as egg fried rice on the menu, it’s lavishly topped with plenty of mullet roe and fried shirasu, creating a luxurious presentation. The fried rice is perfectly fluffy, and the saltiness from the shirasu and mullet roe was delicious, leading to a quick finish.◯ Kato Pork Chashu Noodle This dish features chashu made from Kato pork from Gunma Prefecture. The broth, infused with seafood and chicken flavors, is light and refreshing, and the thin noodles slide down easily, making it a perfect end to the course. The chashu is sliced thinly for easy eating, ensuring it doesn’t feel too heavy.◯ Jasmine Tea Dessert The dessert is a jasmine tea crème brûlée. The caramelized surface adds a delightful aroma, while the smooth cream inside showcases the unique deliciousness of crème brûlée. As you take a bite, the refreshing scent of jasmine tea wafts through your nose, creating a pleasant sensation.With a wide variety of dishes in the course, the satisfaction level at the end is high. The cost performance is excellent, and if it were nearby, I would definitely be a regular customer.This is a place I want to visit again when I’m in Tokyo. Less

In our quiet, house-style restaurant, I enjoyed a meal with a friend. The custom-made chili-colored counter really whetted our appetites.The concept combines the traditional flavors of Sichuan cuisine with the essence of Japan's four seasons, creating a delicate yet exhilarating experience. While the wording itself may not be groundbreaking, the specialty course featuring a variety of small dishes showcases a remarkable sense of flavor that hits the mark.There are countless memorable dishes to mention, but the standout items were the rich and flavorful crab marinated in Shaoxing wine and the shrimp mayo with an alluring hint of truffle.The live cooking experience right in front of us, combined with the attentive and friendly staff, created a delightful atmosphere for engaging conversations with close friends.With exceptional cost control, this is a restaurant worth visiting again and again. Less

Specialty Course Dinner Counter JPY 16,500Located between Roppongi Hills and the Nishiazabu intersection, this restaurant has the charm of a traditional house.The menu features 12 dishes, providing a satisfying experience. Although it’s Sichuan cuisine, the spiciness is toned down, making it accessible even for those who are not fond of spicy food. The aromas and flavors were truly delightful!Given the quality and quantity at this price point, it’s an incredible deal! Even if prices increase to the JPY 20,000 range, I still think it’s reasonable.It seems the menu changes every odd month, so I’d love to visit again at a different time.Everything was delicious! It was a great meal!!Rating at the time of posting: ★4.31Thank you for the likes and saves! I appreciate you reading until the end. If we share similar tastes in restaurants or opinions, please feel free to follow me! Less

Located in Nishiazabu, Ji-Cube is a Chinese restaurant recognized by Michelin Selected 2026, Tabelog SILVER 2026, and Tabelog's Top 100 Restaurants 2026. It is part of the "4000 Chinese Restaurant" series, with the chef having previously worked at this establishment. The name "Ji-Cube" derives from the area once being called "Kōgai," which is pronounced "Ji" in Chinese, and the building's cube shape.The interior features a counter seating area with an open kitchen on the first floor and several private rooms on the second floor, creating a lively atmosphere. The core of this restaurant is "Sichuan cuisine that does not rely on spiciness." The dishes are milder than the typical image of Sichuan cuisine, showcasing the power of ingredients while evoking the seasons of Japan. Instead of relying on the heat of chili peppers, the flavors are layered with umami, richness, and the numbing sensation of Sichuan peppercorns.Ji-Cube emphasizes "the rich flavors of traditional Sichuan cuisine and the Japanese sensibility that enhances the natural taste of ingredients," reconstructing the essence of Sichuan cuisine with a delicate Japanese touch. This balance is truly deserving of the term "Sichuan Cuisine."One standout dish from my visit was the signature "Ji-Cube Shrimp with Mayonnaise." The shrimp is wrapped in finely shredded potatoes, deep-fried to a crisp, and topped generously with shaved truffles. The dish offers a light, crunchy texture complemented by an aromatic fragrance. The homemade soy milk mayonnaise brings everything together, resulting in a dish that impresses everyone.Additionally, seasonal dishes like spring rolls with young sweetfish and crab marinated in Shaoxing wine, along with beautifully presented carbohydrate options to finish, highlight not only the flavors but also the visual appeal of each dish. The harmony with the space elevates the overall experience.The menu is refreshed every two months, showcasing the essence of Sichuan without relying on spiciness, instead focusing on aroma, umami, and numbing sensations. With beautiful plating, harmony with the surroundings, and a sense of seasonality, Ji-Cube is a pioneering establishment at the forefront of Sichuan cuisine in Nishiazabu. Less

This highly-rated restaurant, which is often fully booked, finally welcomed me. Nestled in a residential area, it offers a calm atmosphere that feels far from a typical restaurant. Here’s a rundown of the menu and dishes:1. Tuna marinated in Doubanjiang and Shaoxing wine.2. Doubanjiang sauce infused with the aroma of Shaoxing wine, enhanced by aromatic herbs.3. Saliva Chicken with avocado and spicy sauce. The sauce is spicy, but the combination of sesame, nuts, and avocado mimicking foie gras works wonderfully.4. Clam Chawanmushi with scallion and pepper sauce. The umami of the clams paired with the refreshing aroma of the peppercorns.5. Peking Duck.6. Wagyu beef in oyster sauce with a soft-boiled egg.7. Shrimp in chili sauce. The chili sauce is made with fermented glutinous rice, creating a depth of flavor beneath the spiciness.8. Egg Fried Rice with shirasu, karasumi, and duck egg for a comforting touch.9. Kato Pork Char Siu Ramen. The seafood broth and glass noodles offer a flavor that surpasses specialty shops.Not only is the atmosphere and variety of dishes impressive, but each dish is a beautifully crafted masterpiece! It was a lunch filled with surprise and delight! Less

A stylish Chinese restaurant in a standalone house. This was my second visit. The interior features an impressive red counter. I ordered the seasonal omakase course for JPY 6600, along with beer and Shaoxing wine. Each dish was complex in flavor, clearly made with great care and attention to detail. The steamed egg custard with clams was especially delightful, with tender clams and a rich broth complemented by a green onion sauce. The egg fried rice was surprisingly made with fish roe, adding a unique twist. Throughout the course, each dish brought fresh surprises and impeccable deliciousness, leaving me very satisfied. The jasmine tea crème brûlée at the end was also wonderful, with a strong jasmine aroma. The service was excellent, and I would love to visit again. Less

10th and 11th visits. An innovative Chinese hideaway in Nishiazabu.I regularly visit Ji-Cube, and after enjoying the new menu for July and August, I came back just two days after my last visit on July 4th.Ji-Cube is nearly a perfect restaurant. Chef Tomokazu Sasa's exceptional culinary skills and creativity are remarkable, and Yoshioka Kiyoshi is the best sommelier I have ever met. The menu and wine list are detailed yet concise, and the staff is incredibly friendly, making you feel right at home.This time, each dish on the menu was outstanding, with flavors that were incredibly delicate and precise. They perfectly blend Sichuan, Cantonese, and Japanese ingredients with creativity. Each dish had familiar names but offered surprising flavors that surpassed what I had known before.The most impressive dish was the Abalone and Shark Fin Fried Rice (鮑魚魚翅撈飯). The fried rice, finished with a rich broth made from abalone and shark fin, had a depth of flavor that permeated each grain of rice, harmonizing the bouncy texture of the abalone with the delicate texture of the shark fin.As soon as the fragrant black truffle was generously sprinkled on top, a rich and elegant aroma wafted through, creating an exquisite harmony in my mouth—truly a supreme dish. (Once you start eating, you can't stop; it's a luxurious and profound deliciousness!)With top-notch service and quality in a prime location, the cost-performance here is unmatched, and the satisfaction level is incredibly high. I wouldn't be surprised if they were selected for the Tabelog Silver Award in 2026. I believe their Tabelog score will undoubtedly continue to rise. It was a great meal.July-August 2026 Night Menu + Wine Pairings:1. Chicken and Herb Salad (香草雞片)2. Shrimp with Young Ginger in Chili Sauce (黄燈籠蝦)3. Spicy Beef Tendon (麻辣牛筋)4. Kato Pork Black Pepper Char Siu with Baby Corn (豆豉/黒胡椒叉燒、玉米筍)5. Gazpacho-style Chilled Hot and Sour Soup with Century Egg (酸辣冷湯)6. Blanched Whelk with Scallion Sauce (葱油貝片)7. Wagyu Stir-fried with Bell Pepper (青椒和牛) (Wagyu Strip Loin cooked sous-vide for a texture like Yukhoe)8. Spicy Chicken Stir-fry (辣子雞)9. Steamed Sweetfish (大汗魚塊) with Chili and Vermicelli10. Abalone and Shark Fin Fried Rice with Black Truffle (黑松露/鮑魚/魚翅撈飯)11. Chilled Dan Dan Noodles (冷擔擔麵)12. Peach Compote with Jasmine Milk Tea and Almond Ice Cream (法式白桃冷燉煮、杏仁奶冰)Wine Pairing Menu:1. Chicken and Herb Salad NV Cuvee Extra Dry San Martino Vini / Veneto, Italy A glass that complements the gentle umami of the chicken and refreshing herbs with fine bubbles and fruitiness, leading to a refreshing finish with a hint of lemon.2. Shrimp with Young Ginger in Chili Sauce 2024 Quinta de Saes Reserva Quinta da Pellada / Dao, Portugal A glass that combines the sweetness of shrimp and the refreshing aroma of young ginger with soft fruitiness and vibrant acidity, enveloping the pleasant spiciness of green chili and leading to a transparent finish.3. Spicy Beef Tendon Shanghai Shikumen 12 Years A glass that layers the rich umami of beef tendon with the aroma of spiciness, combined with the aged complexity and soft sweetness of Shikumen 12 Years, leading to a deep finish that rounds out the spice.4. Black Bean Sauce Char Siu 2019 Saint-Joseph Rouge E.Guigal / Vallee du Rhone, France A glass that enhances the flavor of char siu with black pepper and black bean, layered with the spice and dark fruit notes of Syrah, leading to a powerful yet elegant finish that highlights the umami of pork.5. Hot and Sour Soup 2020 Montlouis Sur Loire Les Tuffeaux Demi-Sec F. Chidaine / Vallee de la Loire, France A glass that combines the refreshing acidity and umami of tomato with the gentle fruitiness and vibrant acidity of Chenin Blanc, enveloping the spiciness with a hint of sweetness and leading to a cool finish.6. Blanched Whelk with Scallion Sauce 2017 Muscadet Sevre et Maine Dom Vinet / Vallee de la Loire A glass that combines the delicate umami of shellfish with the aroma of scallion oil, layered with the concentration and minerality of aged Muscadet, enhancing the aroma of yuzu doubanjiang and leading to a long finish.7. Wagyu Stir-fried with Bell Pepper 2024 Flor de Morca Morca (Juan Gil) / Aragon, Spain A glass that highlights the sweet umami of Wagyu and the richness of oyster sauce, layered with the rich fruitiness and soft tannins of Garnacha, enhancing the aroma of bell pepper and leading to a long finish.8. Spicy Chicken Stir-fry Cocktail: Shizuoka Craft Sansho Gin + Tsingtao Beer A glass that combines the umami of chicken with the aroma of Sichuan pepper and dried chili, layered with the floral aroma of gin and the refreshing taste of Tsingtao beer, leading to a light finish with a tingling spiciness.9. Steamed Sweetfish 2020 Cote du Rhone Rose E.Guigal / Vallee du Rhone, France A glass that combines the delicate umami of sweetfish with the richness of soy sauce, layered with the soft fruitiness and refreshing acidity of rosé, enveloping the mild spiciness and leading to an elegant finish.10. Abalone Fried Rice 2014 Corbieres Saint-Triol Blanc / Languedoc, France A glass that combines the concentrated umami of abalone with the creaminess of risotto, layered with the rich depth and acidity of aged white wine, enhancing the deep umami and leading to a long finish.11. Chilled Dan Dan Noodles 2018 North Otago Waitaki Valley Gewurztraminer / New Zealand A glass that combines the umami of seafood broth with the richness of sesame, layered with the floral aroma and refreshing acidity of Gewurztraminer, enveloping the gentle spiciness and leading to a cool finish.12. Peach Ice Cream Cocktail: White Peach Bellini + Lychee Black Tea Jelly A glass that combines the juicy sweetness of white peach with the delicate bubbles of champagne and the floral aroma of lychee black tea, merging with milk ice cream for an elegant finish. Less

【Restaurant Introduction】Located in the quiet residential area of Nishiazabu, Tokyo (nearest station: Roppongi), this Chinese restaurant is run by the renowned Sichuan chef, Yoshinari Komita, who is widely recognized in the media. The head chef, a talented individual who has worked alongside Komita at prestigious establishments such as "Akasaka Szechwan Restaurant," "Szechwan Restaurant Chen," and "4000 Chinese Restaurant," brings years of experience to the table.The restaurant prides itself on blending the rich flavors of traditional Sichuan cuisine with the Japanese sensibility that highlights the natural taste of ingredients. While based on Sichuan cuisine, it offers modern Chinese dishes that delicately and flexibly showcase seasonal flavors.Dining is structured around a course menu featuring a variety of small dishes, with different offerings available at the counter and in private rooms. On weekends and holidays, lunch is served at a significantly more affordable price compared to dinner.The course menu is updated every two months, incorporating seasonal ingredients that reflect the time of year. The drink selection is extensive, featuring a variety of alcoholic beverages and Chinese teas, with enjoyable pairings of wine and Shaoxing wine.The restaurant is a hidden gem resembling a private house nestled in a tranquil neighborhood, providing a refined atmosphere and exceptional service that create a special dining experience.【Crowd】I visited around 11:30 AM on a holiday Monday, having made a reservation about three weeks in advance, and the restaurant was fully booked. While reservations are not particularly difficult to obtain, lunch reservations often need to be made over a month in advance.【Food & Taste】★4.4 Lunch Course▶︎Appetizer 1 - Douban Jin Qiang Yu (Tuna marinated in Doubanjiang and Shaoxing wine)The tuna is cut thick, allowing for a rich flavor that combines a creamy texture with a tangy taste. The deep aroma of Shaoxing wine, the savory richness of tamari soy sauce, and the fragrant spiciness of Doubanjiang enhance the robust flavor of the tuna, while the fresh herbs on top add a crisp texture, creating a delightful balance.This simple yet profound dish gently sets the tone for the course.▶︎Appetizer 2 - Kou Shui Ji (Saliva Chicken)The chicken thigh is moist and tender, with a refined umami flavor. The richness of the sesame sauce, the spiciness of the chili oil, the depth of the black vinegar, and the umami of Doubanjiang come together to create an exquisite taste. Hidden underneath is avocado, inspired by foie gras, which adds a smooth texture and a sweet richness to the dish. The rich and complex spiciness awakens the palate and appetite completely.▶︎Dim Sum - Jiao Ma Wen Ge (Steamed Clam Chawanmushi with Scallion and Sichuan Pepper Sauce)Steamed clams are placed on top of the chawanmushi, adorned with cherry blossom petals and Sichuan peppercorns. The chawanmushi is topped with a sauce made from butterbur, Kujo green onions, and Sichuan pepper, creating a refreshing and clear flavor profile. The clam broth enhances the gentle sweetness of the egg, while the sauce adds a refreshing breeze. The clams are plump and juicy, bursting with flavor, making it a truly unforgettable dish.▶︎Main Dish 1 - Beijing Kao Ya (Peking Duck)Served in a spring roll style, this dish differs from traditional Peking duck as it includes both the skin and meat. The crispy skin releases a savory aroma, blending beautifully with the tender meat's flavor. The sweet notes from osmanthus sauce and the rich sweetness of sweet bean sauce complement the fresh crunch of vegetables, reaffirming the deliciousness of Peking duck.▶︎Main Dish 2 - Oysters Beef (Wagyu Beef in Oyster Sauce)Thinly sliced beef is incredibly tender, balancing the umami of the meat with a pleasant sweetness from the fat. Accompanied by a soft-boiled egg and seasoned with oyster sauce, topped with shaved truffle, this dish offers a complex and rich flavor that is both simple and luxurious.▶︎Main Dish 3 - Gan Shao Xia Ren (Shrimp in Chili Sauce)This dish features a chili sauce made with Sichuan Doubanjiang and fermented rice. The shrimp are large and have a wonderful, bouncy texture, filling the mouth with happiness. The umami of the shrimp combines perfectly with the deep spiciness of Doubanjiang and the complex sweetness from the fermented rice. The leftover sauce can be enjoyed with steamed buns.▶︎Staple 1 - Dan Chao Fan (Egg Fried Rice)This fried rice includes not only chicken eggs but also cod roe, karasumi, and salted duck eggs, topped with shirasu. The rice is moist and well-fried, with the popping texture of fish roe adding to the experience. The combination of various eggs and shirasu creates a rich and complex flavor, resulting in a refined dish that harmonizes beautifully.▶︎Staple 2 - Char Siu Soup Noodles (Kato Pork Char Siu Noodles)The soup is a clear broth based on seafood and chicken, with a refined taste that hints at fish powder. The noodles are slightly low in water content, offering a pleasant chewiness. The char siu is thinly sliced and cooked at low temperatures, providing a wonderful umami and sweetness. The menma is thick and crunchy, while the chopped green onions add a nice accent. This dish resembles Japanese ramen more than traditional Chinese ramen, showcasing a high level of quality.▶︎Dessert - Mo Li Hua Bu Lei (Jasmine Tea Dessert)This jasmine tea crème brûlée features a crispy caramelized surface and a smooth, creamy interior. The jasmine tea flavor is exceptional, elevating the dessert to a level far beyond traditional crème brûlée. The high quality of the final dessert brings the meal to a spectacular close, akin to a grand finale of fireworks.▶︎Tea - Oolong TeaThe meal concludes with warm oolong tea, refreshing the palate.【Service】The service is attentive, and the operation is smooth, with dishes served at a good pace. Lunch typically lasts around two hours.【Atmosphere】This two-story restaurant is located in a quiet residential area of Nishiazabu. The exterior resembles a typical house, marked by a small sign reading "Kogai" on the wall. There are two entrances: the front entrance leads to the second-floor private rooms, while the entrance at the back leads to the first-floor counter seats. Both entrances connect to the same interior space.The first floor features an L-shaped counter surrounding an open kitchen, while the second floor has three private rooms. The first floor boasts a modern design with a monochrome palette accented by vibrant red, which is said to be colored with real chili peppers. Soft piano music plays in the background, creating a luxurious atmosphere for an elegant dining experience. The chefs work quietly in the kitchen, ensuring that the cooking sounds do not disturb the ambiance.During my visit, the clientele was approximately 40% male and 60% female, with a mix of solo diners, couples, and groups of two women, as well as private room groups of four to five.【Cost Performance】The pricing is reasonable, especially for lunch, which offers exceptional value.【Overall Evaluation】This renowned Chinese restaurant, led by the esteemed chef Yoshinari Komita and his talented team, is located in a quiet residential area of Nishiazabu. The exterior resembles a typical house, providing a sense of privacy. Inside, the modern and stylish space offers a luxurious atmosphere for an elegant dining experience. The dishes, while rooted in Sichuan cuisine, are original and innovative. Seasonal ingredients are skillfully combined with a variety of seasonings, transforming familiar dishes like "Qing Jiao Rou Si" and "Hui Guo Rou" into exciting new creations.The course menu is designed with a variety of small dishes, progressing with a balance of flavors and textures. The menu is refreshed every two months, allowing guests to enjoy exquisite seasonal dishes. With reasonable pricing for such a high-level establishment, especially for lunch, it offers great value. While early reservations are necessary, it is an accessible option for those looking to indulge a little. The atmosphere is welcoming for solo diners, making it highly recommended for a personal treat. Less

I made a reservation for a JPY 6600 lunch. The restaurant is located in a residential area, and its appearance is a bit hard to spot, so I got a little lost.The dishes came in small plates, each with great flavors that left me satisfied.◾️ Tuna marinated in Doubanjiang and Shaoxing wine The tuna topped with condiments paired perfectly with the spicy sauce, making it a fantastic first dish.◾️ Saliva Chicken The peanuts and avocado mellowed the spiciness. The chicken was incredibly moist, making me want more.◾️ Steamed Clam Chawanmushi The flavor was enhanced with sansho pepper, creating a delightful taste.◾️ Peking Duck The Peking duck came with meat, and the skin was wonderfully chewy.◾️ Wagyu in Oyster Sauce The sweet seasoning, enjoyed with a soft-boiled egg like in sukiyaki, offered a rich sweetness and high-quality beef for a luxurious taste.◾️ Shrimp in Chili Sauce The shrimp were quite large and juicy. It was delicious to wipe up the leftover sauce with steamed buns.◾️ Egg Fried Rice This luxurious fried rice exceeded my expectations in a good way. The richness of the karasumi, the pop of the fish roe, the saltiness of the shirasu, and the gentle flavor of the egg all came together beautifully.◾️ Chashu Ramen The meal concluded with a gentle broth and thin noodles. The firm noodles and delicious chashu made the soup irresistible. I was completely satisfied!◾️ Jasmine Tea Crème Brûlée The jasmine tea-infused crème brûlée was refreshingly aromatic and incredibly delicious; I wish it were available for purchase! Less

I visited Ji-Cube around 11:20 AM on a holiday, having made a reservation in advance. By chance, the other reservations were set for 12 PM, so we enjoyed the luxurious space almost to ourselves. What a lucky find!This restaurant is nestled in a quiet residential area of Nishi-Azabu, resembling a square house. Entering through a small garden path adds a touch of excitement.The focus here is on the rich flavors of traditional Sichuan cuisine, combined with the Japanese sensibility that enhances the natural taste of the ingredients.● Tuna The tuna marinated in Doubanjiang and Shaoxing wine is complemented by a rich soy sauce and various seasonings, creating a delightful balance. Delicious!● Saliva Chicken With black vinegar, avocado, and homemade chili oil, this dish packs a solid spiciness that lingers. The chicken is tender, and the sauce pairs perfectly.● Clam Chawanmushi with Leek and Sichuan Pepper Sauce The clam broth is exceptionally flavorful, and the aroma of Sichuan pepper is delightful.● Peking Duck Using Peking duck that has been aged for two days with sweet bean sauce, the crispy skin and rich flavor are outstanding.● Wagyu with Oyster Sauce The freshly shaved truffle aroma is tantalizing. The beef is tender, and when combined with the onsen egg, it tastes just like sukiyaki. So good!● Shrimp in Chili Sauce Made with Sichuan Doubanjiang and fermented glutinous rice wine (Chunyan), the sweetness of the rice comes first, followed by a kick of heat. The shrimp has a great texture, making this my top recommendation.● Egg Fried Rice This moist fried rice features cod roe, karasumi, salted duck egg, and shirasu, blending various umami flavors.● Kato Pork Char Siu Noodles A char siu noodle dish enriched with seafood broth. The thin noodles have a nice chew, and the rare char siu and menma are top-notch.● Jasmine Tea Crème Brûlée The jasmine tea flavor is prominent, providing a refreshing contrast to the sweetness and richness of the crème brûlée. Delicious!Ji-Cube is a hidden gem in Nishi-Azabu, offering both taste and generous portions that leave you fully satisfied. The service from the chef and staff was exceptional, and the atmosphere was wonderful. I would love to return when I'm in Nishi-Azabu again. Less

A Chinese restaurant located in Nishiazabu.The lunch course featuring 9 dishes for JPY 6,600 offers incredible value.You can enjoy relatively mild Sichuan cuisine here.The tender and juicy Yodare Chicken is served with creamy avocado hidden underneath.The clam chawanmushi (savory egg custard) is refreshing with green onion and Sichuan pepper, and it also contains a hint of butterbur.The char siu ramen has a light yet flavorful seafood broth that makes you want to drink it all up.Every one of the 9 dishes was delicious, making for a truly satisfying course.- Tuna marinated in Doubanjiang and Shaoxing wine- Yodare Chicken- Clam Chawanmushi with green onion and Sichuan pepper sauce- Peking Duck- Wagyu beef with oyster sauce- Shrimp in chili sauce- Egg Fried Rice- Kato Pork Char Siu Ramen- Jasmine tea dessert Less

Nestled in a quiet residential area of Nishiazabu, Ji-Cube is a renowned restaurant where you can enjoy exquisite Chinese cuisine that blends tradition and innovation. The interior features a sophisticated modern space, with soft lighting that elegantly enhances your dining experience on special occasions.The owner-chef, Tomokazu Sasa, honed his skills for many years at the prestigious Sichuan restaurant, Szechuan Hanten. While grounded in the solid techniques he developed there, he pursues the essence of "Ji"—representing Japanese quality ingredients, Just (optimal cooking), and Joy (delight)—to create delicate dishes that maximize the natural flavors of the ingredients.Overall, the lunch course I enjoyed was an incredible value at JPY 6,600, offering a level of satisfaction that far exceeded expectations! The powerful flavors of Sichuan cuisine harmoniously coexist with the subtlety of Japanese ingredients, resulting in a surprising and delightful composition.The first dish, tuna marinated in Doubanjiang and Shaoxing wine, featured an astonishingly rich texture of tuna, complemented by the aromatic depth of Shaoxing wine and the spicy kick of Doubanjiang. It was the perfect starter to heighten anticipation.Next, the mouthwatering "Yodare Chicken" became a personal favorite. The chicken, cooked to perfection, was incredibly tender, and the complex spiciness of the sauce combined with the richness of black vinegar and the crunch of nuts created a harmonious trio. It truly lived up to its name, "so delicious it makes your mouth water," stimulating all the senses.The clam chawanmushi with scallion and pepper sauce featured a rich clam broth that was beautifully enhanced by the refreshing scallion and pepper sauce. The use of aromas here was masterful, evoking the essence of Sichuan cuisine.The Wagyu beef in oyster sauce was reminiscent of a luxurious sukiyaki. The blanched Wagyu was surprisingly light, with the rich oyster sauce elegantly coating the sweetness of the fat. The delicate cooking technique preserved and even enhanced the meat's umami.The shrimp in chili sauce was unlike any I had tasted before. The large, plump shrimp were simmered in a deep chili sauce that was not just spicy but also concentrated with fermented richness and umami, making it so delicious that I wanted to savor every last drop of the sauce.The egg fried rice, with its beautiful golden hue from the karasumi, was a feast for the eyes. The different "salty" and "umami" notes from the cod roe and karasumi intertwined, creating a luxurious flavor that expanded with every bite.To finish, the Kato pork char siu noodles featured the sweetness and umami of Kato pork infused into the broth, clinging perfectly to the thin noodles. Even when full, the refined and layered flavors made it easy to enjoy.From the jasmine tea dessert to the overall experience, Chef Sasa's talent shone through, making for a highly satisfying course. It was a great meal! Less

I visited this restaurant for the first time during the lunch menu from February to March. I was amazed by the innovative Chinese dishes that felt reminiscent of Japanese cuisine, so I made a reservation right away. This time, I was glad I took the time to make a reservation again, as the dishes were delightful! My favorite was definitely the clam chawanmushi (savory egg custard), which had a nice kick from the sansho pepper and was visually appealing. I must come back for more!▼ Lunch Menu from April to MayMenu:• Tuna marinated in Shaoxing wine and soy sauce with chili bean paste flavor.• Yodare ChickenTender chicken with Sichuan chili paste and sweet bean sauce, served with avocado underneath, reminiscent of foie gras.• Clam Chawanmushi with Green Onion and Sansho SauceEgg custard of clam topped with dried cherry blossom petals.• Peking DuckSmoked duck served with osmanthus and sweet bean sauces, aged for two days.• Blanched Wagyu Beef Loin with Oyster SauceServed with onsen tamago (hot spring egg) and shaved truffle on top.• Braised Shrimp with Chili Sauce.• Fried Rice with Egg, Cod Roe, and Dried Mullet RoeThis dish surpasses the typical fried rice with its delightful textures from shirasu (whitebait), karasumi (dried mullet roe), and duck egg.• Soup Noodles Topped with Homemade Roasted PorkThe soup is light yet delicious with a soy base.• Jasmine Tea Crème BrûléeA jasmine-flavored crème brûlée dessert. Less

I visited this restaurant for a family dinner. It seemed a bit far from the station, so we took a taxi to get there. The first floor has a counter with about 8 seats, but we were seated in a private room on the second floor. The counter starts serving the course all at once from 6 PM, and it was fully booked! ⭐︎The Chinese course was delightful, with each dish being carefully crafted and incredibly delicious. I particularly loved these three dishes: ⭐︎- Shark Fin Chawanmushi (savory steamed egg custard)- Wagyu Beef with Green Peppers- Steamed Fresh FishEach dish exceeded my expectations in a good way, and I was pleasantly surprised! (*'▽'*)It was truly delicious!!! ♡ I absolutely loved it! ♡ I found myself wanting to eat more! You’ll have to visit to find out what it’s all about…!I was also happy to enjoy various wines paired with the dishes. ☺︎The portions were quite generous, so some might feel quite full! If you’re sensitive to oil, you might feel even fuller. I took a little break towards the end and then managed to finish everything! Haha.Yoshioka, our sommelier and server, provided excellent service with a great sense of humor, making the experience enjoyable for everyone. He created a wonderful atmosphere and time for us. (*´∇｀*) Thank you! My father was thrilled too! Haha.This is definitely a place I want to share with my loved ones. I would love to visit again if I get the chance! It’s a restaurant I want to share with those who are important to me! (๑･̑◡･̑๑)I heard the counter dinner course menu changes every two months! ♪ I’m curious! Less