On a certain weekday night, a group of familiar and friendly reviewers gathered in Kameari for an off-meeting at a Chinese restaurant that sparkled brightly. The restaurant is a small house within walking distance from Kameari Station, with a few counter seats lined up inside and a private room in the back. A pre-arranged course with the appreciative reviewers and the restaurant staff began! 1. Assorted Appetizers (Watarigani marinated in Shaoxing wine, drooling chicken, red shrimp marinated in Shaoxing wine, grilled milk-fed pigeon, Cantonese-style char siu with black sugar and soy sauce simmered with soybeans) 2. Two types of spring rolls (Sea urchin soy milk spring roll, cucumber cheese spring roll) 3. Steamed Azuki Hata (Chinjon) 4. Rice 5. Cumin-grilled lamb rack 6. Laksa noodles 7. Mapo tofu rice 8. Three unsticky (Sanpuchan) Delicious!! And the cost performance is good too. The moment I ate the assorted appetizers, I was convinced of today's victory. Putting grilled milk-fed pigeon, a dish that should be a main course, as part of the appetizer is such a luxury! The grilled pigeon's doneness is good, the drooling chicken is delicious, and the char siu's seasoning is good. Hmm, this looks promising. The ingredients of the spring rolls are also particular, with the sea urchin soy milk warming up the sea urchin without any fishy smell, which is wonderful. The cucumber cheese is refreshing and interesting too. The high-grade fish Azuki Hata has a delicate cooking that allows the flesh to easily come off the bone, which is too delicious♡ It's difficult because if it's too raw, it won't come off the bone, and if it's cooked too much, it will become hard. Serving rice at this timing is excellent! It's just the right time to eat it. The cumin-grilled lamb rack is cooked to a medium rare where there is still redness in the meat. And here comes not the usual noodles, but Laksa!! Laksa is a popular coconut milk-based soup noodle in the southern parts of Singapore and Malaysia, creamy and refreshing. The mapo tofu is just delicious, but that means it's above average. Finally, I tried "Three unsticky (Sanpuchan)" for the first time in my life, a warm dessert made by kneading egg yolk, sugar, starch, and peanut oil thoroughly. It has a sticky and simple taste, but the aroma of the egg yolk stands out, and I like it. It was quite delicious Chinese cuisine! The cost performance is quite good for this content. It's easy to use being close to the station, and I think it will become popular in the future. I want to come back again!! I'll probably revisit even if I'm not invited to an off-meeting, personally haha.

The quality of this meal, costing less than 10,000 yen (including additional shrimp mayo and 2 beers), is excellent value for money. The 6,000 yen course with added shrimp mayo (around 1,200 yen extra) includes refreshing appetizers like drooling chicken. The chicken and char siu are tender with a gentle sweet flavor. The sea urchin spring rolls are very hot and I burned my tongue. The herbal soup is full of umami! The laksa noodles have a spicy kick, with lemongrass and spices giving it a unique and addictive flavor.

Everyone was raving about the delicious Yakitori and Laksa Ramen. The restaurant is small, but there was a bit of a line even in the afternoon. It was delicious. In terms of price, it was decent. The owner was very nice. They mentioned that if you order a course during lunch, you can reserve a table at the back.

One day for lunch, I arrived at the Chinese dining restaurant Ichizu Isshin, a 5-minute walk from Kameari Station on the Joban Line, just after 11:50 on a holiday and managed to snag the last counter seat. I ordered the Laksa Noodles lunch set (1,300 yen) and a half portion of the drool-worthy chicken (500 yen). The chilled drool-worthy chicken arrived first, and with just one bite, I was blown away by the flavor and aroma of the black vinegar and sesame sauce, along with the incredibly tender Hokkaido tofu inside. It was the most delicious thing I've ever tasted! Moving on to the main dish, the Laksa Noodles soup had a rich coconut milk base with a kick of spice, two large prawns, and more noodles than I expected. At first, I struggled to pick them up with my chopsticks, but the tangy Chinese jelly side dish added a nice touch. This restaurant has been selected as one of the top 100 Chinese restaurants in Kameari, following the closure of the popular bronze ramen shop due to the owner's sudden death. Despite the heat from the kitchen hitting the counter seats during the sweltering summer, the lone owner quietly managed the place. However, when I chatted with him during payment (cash only), he turned out to be quite friendly. I heard that the drool-worthy chicken was also available as a main dish on the lunch menu, so I look forward to trying it next time.

I visited for lunch. - Yodare chicken: Quite a generous portion and delicious. It seems like it will become my favorite. - Gyoza: The sauce was also delicious, so it was good to eat with a lot of sauce. - Sweet and sour pork: It was sweet and savory. The pumpkin was also delicious. The chef was friendly and chatted with us. I would like to visit again next time to try the course menu.

In the steamy heat, I visited this place that I had been curious about for a while. I arrived around 12:30 and was able to enter smoothly. Among the three lunch options, I chose the one that seemed the most Chinese, which I assume was cooked with a considerable amount of heat, like sweet and sour pork. Although there was air conditioning, the interior of the restaurant was quite hot due to the heat from the kitchen. Now, about the sweet and sour pork. The ingredients included pork and pumpkin, and it was hot with a strong black vinegar flavor. The side dishes like jellyfish were delicious, and I enjoyed it while sweating and sipping on the gentle-tasting egg soup. I imagine this place would be comfortable for regular customers.

I visited this restaurant for the first time after being invited by an old friend who lives nearby. According to my friend, everything they serve here is delicious, so my expectations were high. We were seated in a private room at the back of the counter, and a course meal had been pre-ordered for us. We started with a red snapper salad, followed by a platter of appetizers and steamed dumplings. Then we had a corn soup, roasted pigeon, tofu and sea urchin spring rolls, fried red snapper, grilled quail, and braised beef, finishing off with a delicious fried rice and almond tofu dessert. Each dish was a unique take on traditional Chinese cuisine, with a modern twist. The young chef managed to handle serving the four-course meal for us at the counter all by himself, which was no easy feat. I believe this restaurant has great potential and will likely expand into a larger establishment within the next 2-3 years. Can't wait to see what the future holds for this place!

I went with my colleague for lunch and we found a Chinese restaurant nearby. We ordered black vinegar sweet and sour pork, half portion of saliva chicken, and dumplings. The surprising thing was the sophisticated and elegant seasoning. Not too spicy, not too sour, just the right balance. The saliva chicken was outstanding. It was so tender and cooked in a way that you couldn't feel the meat fibers. I have tried various delicious Chinese dishes for entertaining purposes, but this one has a unique deliciousness that stands out! I will definitely come back next time to try their course menu.

This is a Chinese dining restaurant in Kameari! I used it for lunch. I think the popularity is gradually increasing, but there is no need to line up before opening, and there are quite a few seats, so you can sit down easily for a while after opening. I wanted to eat the drooling chicken, but the menu had been renewed without me noticing. Come to think of it, when I went last time, I was thinking about changing the menu soon. I couldn't eat the drooling chicken, but fortunately, it was still available as a half-size option on the menu. Additionally, there were dumplings, so the lunch menu has become more fulfilling. Sweet and sour pork is my go-to choice, but I couldn't help but be curious about the sashimi salad on the menu. Before I knew it, I had ordered the sashimi salad instead of the sweet and sour pork. Of course, I also ordered the drooling chicken and dumplings. First, the drooling chicken was served! While nibbling on it until the others arrived, there was no sign of them coming, so I quickly finished the drooling chicken and the dumplings were served! After finishing the dumplings, the sashimi salad was served! Now, as for the taste... Perhaps due to the limited seating space, it seemed like a course-style service, with the drooling chicken serving as an appetizer. The sauce looked thick and spicy, but it was not spicy at all, with more of a tangy taste than spiciness. The texture of the chicken in the drooling chicken dish was amazing! It was so tender that it surpassed softness and had a fluffy texture. This was the first time I had ever eaten chicken with this kind of texture. The dumplings came with a sauce that looked similar to the drooling chicken sauce, but it had a slightly less tangy taste, subtly altering the flavor. They were crispy on the outside, slightly smaller in size, but packed with filling and juicy, making them delicious. The main dish, the sashimi salad, had a similar composition to before, consisting of the main dish, rice, three small side dishes, and soup. The side dishes were the same as before, and the soup was still egg drop soup, but this time it had carrots in it. The rice seemed to have options for extra servings or refills, as the owner informed me. The sashimi salad was said to be made with red snapper today, so the type of fish may vary depending on the day. It was served with watercress and fried wonton skins, along with seasoned sashimi. The sashimi was incredibly delicious! Despite being a salad, the fatty and flavorful sashimi used was outstanding. The owner's discerning eye for fish, as seen in the previous steamed white fish dish I had, is truly exceptional. The owner's skill in taking such high-quality ingredients and elevating the flavors even further through cooking is commendable. Despite being busy with handling everything alone, the owner came over to chat, surprisingly enjoying conversation. Despite being young, the owner has a naturally engaging way of talking, striking a perfect balance between being genuine and not being overly flattering, making their conversation quite pleasant. This restaurant not only captures your taste buds with its delicious dishes but also captivates your heart with engaging conversation. I feel like I should visit frequently before it becomes a place where you have to line up or make a reservation.

This is a small counter-only shop with one staff. I visited during lunchtime. The lunch menu consists of three options, as seen in other photos. I ordered Laksa noodles, while my companion ordered Black vinegar sweet and sour pork, plus half-size drooling chicken. The Laksa noodles were rich and flavorful, with smooth noodles and a satisfying taste. However, I felt that the soup was a bit lacking and could have been more. The three side dishes seemed like a bonus, but both were well-seasoned and delicious. The drooling chicken, unlike many other places with strong spiciness, had just the right amount of heat and a sweet and savory flavor that I loved! The chicken was incredibly tender! I regretted getting the half size because it was so delicious.

The food was delicious but it was not as good as expected. The interior of the restaurant had a stylish atmosphere and it was a one-drink minimum. The restaurant was not too crowded, which was nice. I ordered sweet and sour pork and also shrimp mayonnaise.

They made a crab dish that looks like a fighter jet lol, it looks like it's about to take off towards the sky lol. It seems like the main character is on it and about to battle enemies lol. It was delicious lol. The bread surrounding it was also super tasty! The assorted appetizers were obviously delicious! You have to try the drool chicken! You can't come here and not eat the drool chicken! A must-eat! The dumpling skin was chewy and I liked it!! I also like Bak Kut Teh. It tastes good for the body. I love the meat inside that's fatty. I must have been asking for "fat! Give me fat!" all the time, so they must have taken care of me lol. I like the ayu spring rolls with a fluffy inside. But the highlight here is the sea urchin spring rolls! A must-eat! The beef was also delicious!! The seasoning was really good and satisfying!! I also love the laksa noodles! Another must-eat! It's not Chinese, but lol. I also like the Shaoxing wine pudding. It's smooth. It's not too sweet, so it has an adult-like taste. I wrote a lot but most of them are not regular menu items, so you have to contact them in advance or you might not be able to eat them lol. Even if you contact them in advance, you might not be able to eat them lol. Anyway, what I can say is that the drool chicken, sea urchin spring rolls, and laksa noodles (regular menu items) are recommended lol.

Appetizer Assortment: 1-1. Red Shrimp Soaked in Shaoxing Wine 1-2. Dried Tofu with Lamb Choi Dressing 1-3. Jellyfish Cold Dish with Lemon Flavor 1-4. Oyama Chicken "Drooling Chicken" 1-5. Oil Chicken, Sweet Walnuts in Coffee Flavor 1-6. Fresh Sea Bream Sashimi from Shizuoka 1-7. Daikon Radish Pickled in Soy Sauce 2. Pan-Fried Dumplings 3. Bak Kut Teh (Pork Bone Soup) 4. Spring Rolls with Ayu (Sweetfish) from Gifu 5. Chilli Crab Style Hokkaido 200g King Crab with Homemade Chinese Steamed Buns 6. Okayama Beef Shoulder Loin and Water Spinach Cantonese-style Shabu-Shabu 7. Laksa Noodles 8. Shaoxing Wine Pudding Starting with the new menu, the appetizer platter includes 7 dishes, including the new Oil Chicken. It offers a variety of dishes to enjoy, leading to high satisfaction. The Ayu spring rolls are a seasonal delight, with crispy skin, moist flesh, and a fragrant Ayu aroma. The crab bones are fried once to a perfect crisp, while the meat attached to them is tender and flavorful. The dish is accompanied by bone crackers, enhancing the overall experience. Personally, I prefer this over the sea urchin and soy milk spring rolls, a specialty of the restaurant. The Chilli Crab-style preparation of the rich King Crab, with plenty of innards, is a standout. Served with homemade steamed and fried buns in a Singaporean style, it resembles a Thai curry dish but with a unique twist. The richness of the crab, combined with the chef's homemade buns, creates a delightful harmony. The Laksa Noodles have made a comeback, replacing the Wonton Noodles that are currently on hiatus.

Original shrimp paste "Laksa Noodle" [Order] Laksa Noodle ¥1300 Dumplings ¥200 The rich and flavorful soup is made easy to eat with shrimp paste and coconut cream. Normally made with rice noodles, "Ichizu Isshin" uses locally sourced egg noodles from "Shinei Shokuhin" instead. This pairs perfectly with the soup, and the shrimp is plump and delicious. The appetizer consisted of three types, with the "Lemon Jellyfish" being particularly tasty. Laksa Noodle is a classic Malaysian dish. The owner may seem a bit shy, but ends with a smile and a thank you. Thank you for the meal.

The restaurant Kameari, which has been gaining attention recently in an area where there are not many famous restaurants, is quite rare. I visited this small restaurant, which has a counter seat, one private room, and is run by a couple. Despite its small size, the individual ratings were good, and I felt that it was worth a visit to Kameari. The dishes seemed simple, except for the assorted appetizers, and the flavors were refined, focusing on bringing out the best of the ingredients. One of the appetizers, caramelized walnuts, was fragrant and crispy, bursting with deliciousness. I asked for an additional Shaoxing wine to go with this sweetness. The Yodare chicken had yuba in it, and the rich sauce with star anise was irresistible. I was told to dip the leftover sauce in the freshly baked gyoza, which had a chewy texture and a crispy surface. The sweetness of the vegetables and meat spread out, allowing me to savor the deliciousness of the ingredients. The chicken wings had a crispy skin and tender meat, with a simple yet strong umami flavor. The soup with soft-shelled turtle used seasonal vegetables, such as corn, winter melon, and wolfberries on that day. The strong sweetness of the corn, without any unnecessary seasoning, highlighted the umami of the meat and vegetables, creating a calculated flavor that left a strong impression. Even for those who do not live nearby, I felt like I understood why they would make the effort to visit Kameari.

I revisited the excellent lunch I had the other day at "Chuka Dining Ittoisshin" in Kameari, where I had made a reservation for their dinner course priced at 6,000 yen (tax included). The content of the course was very reasonable for the price. Let's dive into the dishes! - Sashimi salad of fresh fish: Made with natural sea bream from Ehime. The aged sea bream has a rich flavor, and the crispy fried fish maw adds a nice texture. - Assorted appetizers: Soy sauce-pickled daikon radish, saliva chicken, dried tofu, jellyfish cold dish, and red shrimp marinated in Shaoxing wine. All the dishes look delicious and taste even better. The saliva chicken has a tender texture with a perfect balance of sauce. The dried tofu has a flavor similar to sansho pepper. The jellyfish cold dish has a refreshing sweet and sour taste with a crunchy texture. The red shrimp has no fishy smell, and the aroma of Shaoxing wine is subtle yet rich and sticky. - Grilled dumplings: Enjoyed with the saliva chicken sauce. The simplicity of the dish pairs well with the sauce. - Steamed soup: Ingredients include corn, winter melon, and chicken. Shiitake mushrooms were removed as per request. The gentle sweetness of corn is surprisingly prominent. This soup would be perfect for cold weather. - Sea urchin and tofu skin spring rolls: Crispy on the outside with a sticky sea urchin flavor inside. This dish is also incredibly delicious. - Oil chicken: Slow-cooked in soy sauce, the domestic chicken thigh is incredibly fluffy with a beautiful caramelized skin. - Chinese-style fritters with fresh fish and summer vegetables: Made with snapper, pumpkin, and zucchini. The crispy coating and tender inside are delightful. - Beef shoulder loin hot pot: A variety of ingredients including chicken, fish, and beef. The hot pot features shoulder loin of Okayama beef. The crunchy texture of water spinach and scallions complements the tender beef. - Laksa noodles: A rare Chinese dish, the Laksa noodles from Singapore stand out with the shrimp flavor and coconut sweetness. The spice level is mild. - Shaoxing wine pudding: A strong Shaoxing wine-flavored pudding. Overall, the restaurant offers great value for money with creative dishes that go beyond traditional Cantonese cuisine. However, the unexpected heat inside the restaurant due to air conditioning issues affected my appetite. I hope to revisit when it's cooler next time.

To the famous Chinese restaurant "Ichizu Isshin" in Kameari. The store has a chic black-themed exterior, making it hard to see inside from outside. However, upon closer inspection, customers can be seen inside even though there is no clear indication of the store being open. The interior has a 6-seat counter and a private room with a 4-seat table at the back. This compact Chinese restaurant is run by a chef who handles everything. There are three lunch options: "a. Laksa Noodles, b. Sashimi Salad, c. Black Vinegar Sweet and Sour Pork." You can also order "Half-size Saliva Chicken" and "3 Gyoza" separately. I tried the "Black Vinegar Sweet and Sour Pork for 1,500 yen." The dish features plenty of pork with a small amount of yam, allowing the pork to be the star. The black vinegar is thick and rich with a strong acidity that becomes addictive. The two side dishes were also of high-quality Chinese cuisine. The Chinese soup had a gentle yet flavorful taste, adding to the overall sophisticated flavors. Everything was delicious. When I looked up "Laksa Noodles" later, I found out it is a Singaporean ramen with a coconut flavor. I have never tried it at the restaurant, so now I am curious!

A shop a short walk from Kameari Station. A place that may make you doubt if there is delicious Chinese food in Kameari, but once you try the 6,000 yen course, you will immediately feel uplifted by the delicious salad. The four appetizers were also good. Recently, this style is quite common, right? The drunken shrimp with Shaoxing wine was really good. Eating dumplings with the sauce from the saliva chicken was also a fresh experience. The spring rolls with sea urchin were luxurious and very delicious. The soup had a simple seasoning that focused on the ingredients, allowing you to really taste the sweetness of the corn. Sweet and good. The sweet and sour pork and stir-fried vegetables were not served in large portions, but just the right amount. Everything was really delicious. Everyone had smiles on their faces and commented on each dish saying how delicious it was. The Shaoxing wine pudding at the end was a taste for adults. It was exquisite. It was a great find of a good restaurant. A genuine Chinese restaurant in the downtown area, definitely a place I will visit again. Thank you for the meal.

Thursday 7:00 pm. Made a reservation for 4 people. There were counter seats and table seats in the back that felt like private rooms, and we sat at a table. They offer courses, but we decided to order a la carte. We chose the pigeon and shrimp dishes from the pre-reservation menu. - Kirin Classic Lager (medium bottle) 680 yen. Unfortunately, they were out of draft beer. - Walnut paste cooked with coffee caramel nuts made from the coffee beans of Third Place Cafe in Kameari. Despite not liking walnuts, it was delicious. - Grilled squab for 3,500 yen. The crispy skin was delicious all the way to the head. - Live mantis shrimp rolls with Shaoxing wine flavor (2 tails) for 1,500 yen each. The fresh mantis shrimp, blanched and marinated in Shaoxing wine, got a bit tipsy and started to act up! - Assorted 5 appetizers for 1,280 yen. Included Shaoxing wine-marinated red shrimp, drooling chicken made with Ooyama chicken, lemon jellyfish salad, dried tofu salad, roast pork with Chinese herbs, and soy sauce-marinated daikon radish. It was so delicious that I would pay double to eat double the amount! - Spring roll for 750 yen each. Uni and soy milk special filling with real sea urchin inside! - Fried chicken wings (4 pieces) for 980 yen. Chicken wings with shrimp miso paste. - Grilled dumplings (5 pieces) for 680 yen, but we asked for 4 pieces. The skin was soft. - Mayonnaise shrimp (6 pieces) for 1,280 yen. Sweet with mango and coconut mayonnaise sauce. - Black vinegar sweet and sour pork with root vegetables for 1,380 yen. - Laksa noodles for 1,380 yen. - Seafood fried rice for 1,280 yen. The owner is a young man in his 30s. It's impressive that they were selected as one of the top 100 restaurants on Tabelog despite being located in an area of Kameari that is not very lively. I wish I had visited sooner! Thank you for the meal. The total bill for 4 people was 30,530 yen, which came out to 7,632 yen per person.

Today I visited the Chinese restaurant "Chuka Dining Ichizu Isshin" in Kameari for lunch for the first time. I was able to enter without waiting as the previous customers were leaving, which felt like a good sign. The interior of the restaurant had a 6-seater counter and one private room. The young owner was running the place alone. There were three attractive lunch set options, and after some consideration, I chose the sweet and sour pork set and added the saliva chicken as well. The saliva chicken (half size) that came out first was delicious! It was not as spicy as one would imagine saliva chicken to be. The sauce was slightly refreshing yet flavorful, with a light acidity and the aroma of white sesame lingering. The seasoning was just right. The chicken meat, despite being breast meat, was very tender and moist. Even the chicken skin, which I usually leave behind, had a smooth and slippery texture. I definitely want to eat this again, it was exquisite. The black vinegar sweet and sour pork set (with rice, soup, and side dish) had a rich and slightly sweet black vinegar sauce that was thick and velvety. The chewy and meaty pork had a satisfying texture, and the crunchy long yam added a nice touch. The soup was a refreshing egg drop soup, and the side dish was dried tofu. The "dinner course for 6,000 yen" is also available for lunch with a reservation. I would like to try the course next time.

Taste: Very delicious Portion size: Average Memorable dishes: Black vinegar sweet and sour pork, dumplings Menu: Average Atmosphere: Average Cost performance: Average Crowdedness: Average Customer service: Average Revisit: Want to go - Black vinegar sweet and sour pork: Rich black vinegar sauce with a good balance of sweetness and sourness, delicious. The meat is juicy and crispy fried, very good. Only vegetable is taro. - Dumplings: Juicy with a strong umami flavor, very tasty.