Hyperlocal Tokyo

We enjoyed the "Botan" lunch course for two on a weekday, which cost 5,500 yen, with an additional 1,100 yen for both noodles and rice. The course included six dishes and dessert, allowing us to savor each dish from appetizer to dessert. The appetizers consisted of four dishes, including Awaodori chicken with chili sauce and smoked saury. The chef's choice main course was stir-fried green onions. The white eggplant with fermented chili sauce was particularly memorable. Everything was delicious, so we couldn't resist ordering the additional set with both the beef mapo tofu and the spicy noodles. The chestnut pudding for dessert was also exquisite, making the entire course a truly satisfying experience. There were only three other tables besides us, and the attentive service, including checking for allergies and dietary restrictions, left a positive impression. The comfortable atmosphere allowed us to lose track of time, and we spent a leisurely two hours from 12:00 to 1:30 pm. We were told that the menu changes every two months, so we're looking forward to returning to try the new dishes.

Happiness Spreads with "Okoge" and "Mapo Tofu" This is a nouvelle Chinese restaurant near my workplace that I've been wanting to try. It's located on a wide street and has a counter as its main feature, allowing you to enjoy your meal while watching the chefs prepare the dishes. Exciting! The course I had this time was the "Hibiscus Course (¥13,200 including tax)". Here's what I had: 1st Course - Chinese "Ohagi" It's "Ohagi"! Not "Chimaki"! It's made with black sesame, red bean, pork belly, and other ingredients, and steamed for about two hours. Egg white is also on top. When you bite into it, the red bean inside is chewy and delicious. It seems like there are a lot of ingredients, but it's still "Ohagi", so the gentle sweetness of the red bean is the main focus. The other ingredients are like subtle supporting actors. 2nd Course - Seasonal Appetizers ◆ Cream cheese marinated in Shaoxing wine, tomato in sweet vinegar (?) marinade The richness of the cheese and the sweetness of the tomato go together perfectly. ◆ Pickled jellyfish in red vinegar The crunchy texture is very pleasant. The sourness is delicious. ◆ Spicy baked baby abalone Just the right amount of gentle spiciness, the umami of the abalone itself is brought out well. ◆ Sizzling chicken Delicious. It also has a light spiciness. The deliciousness of the chili oil clings to the chicken. I want seconds. ◆ Aloe and papaya with almond This also has a gentle sweetness. It's easy to eat. I thought the appetizers would be strong in flavor, but they were all delicately seasoned and very delicious. 3rd Course - Ayu Spring Roll Bone crackers are also served with it, so you can enjoy them with a crunch. The spring roll contains okra, which adds a rich, sticky texture. The delicious aftertaste lingers. It's delightful. The bone crackers are very juicy. Eating the spring roll and the crackers alternately is a happy experience. 4th Course - Steamed Soup with Winter Melon and Shark Fin Winter melon, shiitake mushrooms, Jinhua ham, parent chicken, duck wings, scallops (?), etc. It's a refined soup with a sophisticated broth. The duck broth does a great job. Duck broth is so good, isn't it? It's clean yet has a distinct richness. It's a refreshing soup that makes your tired body feel good. 5th Course - Crispy Fish with Soy Sauce Halibut from Nagasaki, garlic, chili peppers, and herbs from Itoshima are used. Underneath the fish is white eggplant. This was delicious. The soy sauce is incredibly tasty. The halibut is soft and tender, and the sauce makes it even more delicious. It goes well together. I want more sauce. The juicy white eggplant also goes well with the halibut. 6th Course - Lamb Chops Stir-fried with Herbs and Spices It's said to be seasoned with over 15 different spices. The texture of the lamb is fluffy. It's interesting. And the spices are deep and delicious. The flavors burst in your mouth. It looks incredibly spicy, but it's not that spicy and easy to eat. Or rather, it's a deep spiciness. This was also very delicious. 7th Course - Go-ya Granita to Cleanse the Palate It's a go-ya sorbet. It's a daring menu. It has a strong go-ya bitterness. Bitter and sweet! It's surprisingly good. And it really resets your mouth. 8th Course - "Okoge" with Abalone, a Feast for the Senses This is delicious, incredibly delicious. It's truly a specialty. The combination of saltiness, acidity, and broth is exquisite. And the "okoge" that has absorbed the broth is in the best condition, delivering the umami of the broth to your tongue. It also goes well with the abalone. The combination of the abalone's springiness and the melting texture of the "okoge" is excellent. 9th Course - Wagyu Mapo Tofu This is a dish I ordered as an extra. It's a mapo tofu with a deep flavor. I think the spiciness is just right... but I've never had mapo tofu this delicious. I really like this. I can feel the depth of the flavor and aroma from the spices. It's a rice thief. 10th Course - Almond Ice Cream for Dessert It's a refreshing and delicious almond tofu. It came with Tieguanyin tea. I had quite a few dishes. It's luxurious. Overall, the Chinese food is more refined and sophisticated than forceful. It's like enjoying a Chinese course with the feeling of eating a refined Japanese kaiseki meal. It's very delicious. The "okoge" specialty is a must-try, but the Wagyu Mapo Tofu is also of such amazing quality that I can say it's the best I've ever had. Reservations are currently easy to make, but it seems like it will be difficult to make reservations in the future. I'll be back.

I visited for lunch and had the 5,500 yen course. The Sichuan cuisine is elegant and refined. The atmosphere is also elegant and lovely. It's mainly a counter-style restaurant, with the kitchen in the center of the counter, allowing you to see the cooking process up close. Every dish is exquisite.

I learned about their a la carte days on Instagram and decided to visit. It's a great restaurant with a beautiful counter seat where you can enjoy the live kitchen while dining. They brought out a delicious appetizer platter perfect for champagne, followed by fresh fish spring rolls, water dumplings, and sweet and sour pork. Everything was not only delicious but also visually appealing with its vibrant colors and beautiful plating. The spicy sweet and sour pork was a unique flavor that I'd love to try again. For the finale, I had their special chanpon, which they highly recommended. The owner has experience working at Chinese restaurants in town, so his culinary expertise is quite extensive. It was a fun time asking for recommendations and discussing dishes not on the menu. I will definitely be back.

The restaurant is located just a few minutes from Ningyocho Station. All the dishes in the course were delicious and served at a good pace, so I enjoyed it without getting bored until the end. The food is spicy, so if you don't like spicy food, it's best to let them know.