I made a reservation online at 6:00 pm on a regular day and visited the restaurant for the first time. It is located in a residential area with a nice atmosphere. There are seats on the first floor centered around the counter and on the second floor for groups of four or more. The counter seats are for two people, and you can watch Chef Sasa cooking right in front of you, which adds to the dining experience. The evening course (14,300 yen) included the following dishes: 1. Tofu with century egg sauce, delicious with a nice charred flavor. 2. Squid and edamame with green onion, topped with cherry blossoms, the squid was very tender and the edamame was tasty. 3. Kato pork and watercress with sesame sauce, the black vinegar sauce was excellent. 4. Steamed clam rice, absolutely delicious. 5. Grilled Japanese beef, perfectly cooked. 6. Stir-fried oysters with chili peppers, crispy on the outside with a great texture. 7. Steamed yellowtail, goes well with green onions, gentle and tasty. 8. Stir-fried rape blossoms and intestines, perfect for drinking. 9. Spring cabbage and yellow chive spring rolls, crispy and delicious with a hint of spiciness. 10. Crab fried rice, seasoned perfectly with a sprinkle of smelt. 11. Shark fin with thick sauce over noodles, an excellent dish with delicious soup and plenty of shark fin. 12. Coconut ice cream, a refreshing dessert to end the meal. We also enjoyed craft beers, yellow wine, and Shaoxing wine. The quality of the food, timing, and portion sizes were all satisfying. The chef explained each dish in detail, and they were willing to accommodate rice dishes according to our preferences. I would definitely like to visit this restaurant again as a special treat. Thank you for the wonderful meal.

It can be summed up in one word: touching. It's a classic Sichuan cuisine with various creative touches. Each dish is filled with emotion and surprise, without any pretentiousness. There are a total of 12 courses, with the menu changing every two months in odd-numbered months. All the dishes were delicious, but I was particularly impressed by this dish: - Steamed sea bream and eggplant with scallion oil The sea bream was perfectly cooked, tender and flaky. The eggplant melted in your mouth. On top, there was scallion oil and soy sauce. Enjoying the delicate white flesh of the sea bream, the eggplant would then melt, giving a unique sensation of eating sashimi in a grilled dish. - Chilled sour and spicy tanmen The balance of sourness and numbness was exquisite. Underneath the sour and spicy soup, there was a jelly. Mixing the soup and jelly together created a new texture. The noodles were very thin, making it easy to eat even at the end of the course. - Almond pudding To finish the course, there was almond pudding. The ice cream and pudding were rich and creamy. Not only were the dishes exceptional, but the chef's personality and the staff's attentiveness were also wonderful. I would love to visit this restaurant again on a special occasion. I am full and content. Thank you for the meal!

I visited a restaurant that I had bookmarked based on a high score from a reviewer I follow, and it was my first time there. I made a reservation for a 13,000 yen course through TableCheck in advance. The system had a simultaneous start at 6:00 pm. There are many restaurants in the area behind Roppongi Hills, but for some reason, I always felt like I shouldn't go there. As expected, when I arrived in Roppongi, a sudden heavy rain welcomed me. I followed the road lined with houses that I couldn't afford even with a billion yen, taking advantage of the gap between rain clouds on the radar to arrive. The restaurant looked like a house, and there was a sign at the entrance right after the gate that said "Private rooms on the 2nd floor," so I went around to enter (on the way out, I exited from the door that said "Private rooms on the 2nd floor"). The course for that day was as follows. According to Chef Sasa, they change the menu every two months. For the first drink, I had Huoshan yellow sprout (on the rocks). It had a refreshing flavor and a well-balanced astringency, which was delicious. The first dish was a cucumber and tofu salad - the delicate texture of the cucumber and tofu, along with the subtle scent of sansho pepper that gradually spreads, made me ecstatic. It was no wonder that the reviewer gave it a high score. Since I had walked in the heat, I had a second drink, Jin Xuan Oolong tea. I thought it might be creamy because of the keyword "milk oolong," but it turned out to be refreshing. The next dish was grilled fish and eggplant in soy sauce - I was amazed by the tenderness of the fish and eggplant, the savory aroma of grilled eggplant, and the scent of green onions. It was amazing. Next was the spicy chicken dish - the fluffy chicken meat and the moist chicken skin made me ecstatic. Although this dish had a spicy flavor, it was a sophisticated spiciness. The Matsutake mushroom soup was served next - the soup made with Matsutake mushrooms, dried scallops, and Jinhua ham, with slices of Matsutake mushrooms, had an extraordinary richness that made me freeze. When I asked Chef Sasa later, he said it was a trick with the soup. This was also amazing (I will keep saying "amazing" from now on). The next dish was red oil beef (Japanese beef with garlic sauce) - the tender texture of the Japanese beef, the umami of the shishito peppers, and the sweetness of the uni not marinated in alum made me freeze. The flavor was rich, but the aftertaste was light, and the sweet and savory sauce with a thick texture seemed to go very well with rice. I felt reluctant to return the plate...

8th visit to my favorite Chinese restaurant in Roppongi. Impression: Wow, it was delicious again! Amazing! Even the dessert was delicious. All 12 dishes were tasty. Especially the first 5 dishes were like hitting 5 home runs in a row. And the last chilled hot and sour soup noodles were a home run out of the park (laughs). When I took a sip of the soup, I felt like I was struck by lightning! I don't usually choose hot and sour soup, but this was definitely the best hot and sour soup I've ever had! The surface had a vegetable jelly, and inside there were corn, edamame, and other vegetables, creating a wonderful harmony of broth umami, sourness, and vegetable goodness. It was so delicious that I finished it all (laughs). Lately, I've been awakening to Hong Kong-style Chinese cuisine, but the technical Chinese cuisine by Chef Sasa, who is Japanese, is also fantastic! Today's course, including tax of 14,300 yen, was as follows: 1. Pressed tofu with sansho pepper, silk gourd, and caviar. I couldn't sit at my usual favorite seat, so I was in a bad mood (laughs). However, the deliciousness blew away my bad mood as soon as I took a bite (laughs). 2. Seared sea bream and grilled eggplant with scallion soy sauce. The harmony of the fragrant flavor and scallions was delightful. 3. Chicken in spicy sauce. The black vinegar sauce was a fantastic accent! 4. Matsutake and dried scallop clear soup. The chicken clear soup alone was delicious, but with matsutake and dried scallops added, it was unbelievably tasty. 5. Japanese beef with garlic sauce and chili oil. There was uni on top and shishito peppers under the meat. When rolled in meat and eaten, it was an explosion of umami! Plus, the sweet taste was a direct hit. 6. Alfonsino and clam simmered in chili and sansho pepper. It was very spicy, but the addictive deliciousness made it worth it. 7. Pork spare rib confit with sesame sauce. The fermented chili pepper and sansho in the sesame sauce provided a unique sweetness and umami that was delicious! 8. Crab omelet with clear soup sauce and black truffle. The combination of egg and truffle with crab was so delicious that it felt like I came just for this taste (laughs). 9. Matsutake and Kato pork xiaolongbao. When eaten with sudachi, it was indescribable (laughs). 10. Shark fin rice in almond sauce (large serving). Adding red vinegar halfway through for a flavor change made it even more delicious. 11. Chilled hot and sour noodles (large serving). This was delicious! A masterpiece! 12. Almond pudding with black honey and pistachio ice cream. When all the flavors were in my mouth, it was delicious with a rich caramel-like taste. I was impressed until the end!

The first visit was to a private room on the second floor. I chose a course with braised sea cucumber, which had thinly sliced matsutake mushrooms inside, giving off a nice aroma. High-quality ingredients were used throughout, and it felt more like delicious Chinese cuisine with a touch of Sichuan influence. The staff was reliable, making it a place you can visit with peace of mind.

When I went to Chef Yoshinari Komata's "4000 Chinese Restaurant", I learned that this place is also affiliated with them, and the owner chef here also recognizes Chef Komata's talent. Intrigued, I decided to visit for lunch and try the lunch course with a shark fin clay pot rice. The course included: 1) Fish in spicy sauce (seared skin of sea bream that day) 2) Tomato soup (lots of summer vegetables like zucchini, winter melon, tomato, okra) 3) Steamed dim sum (4 types) 4) Fried dim sum (2 types - spring rolls, shrimp dumplings) 5) Xiao long bao (2 types - truffle xiao long bao and hot pot style) 6) Pork marinated in Shaoxing wine 7) Shark fin clay pot rice (with smooth hammerhead shark, Cantonese style) 8) Stir-fried pork with green peppers on noodles 9) Mango pudding. The dishes were well-constructed, starting with simple items and gradually building up the excitement. The balance of classic and innovative dishes was well done, and the finish with the stir-fried pork noodles showed an understanding of the feelings of people coming to eat Chinese food. Everything was delicious, but dishes like the fish in spicy sauce with seared sea bream skin or the pork with a rich sauce stood out for showcasing the chef's talent and creativity. Personally, I would have preferred slightly larger portions, especially for the shark fin clay pot rice and stir-fried pork noodles. However, considering the course price of 6,000 yen, the cost performance was good. I ended up paying around 9,000 yen for the meal and 3 cups of tea, which may have been a bit high due to my excessive tea consumption. Nevertheless, the tea was delicious too. The lunch menu changes every two months, and although the restaurant is a bit of a walk from Roppongi station, it's not too far and offers a good selection that hits the spot. I will definitely visit again.

Located roughly halfway between Roppongi Hills and Nishi-Azabu, I used this restaurant for a business dinner. It's a bit tucked away, so the location is a bit hard to find, but the exterior and interior are both lovely. It's interesting that there are separate entrances for private and non-private customers. The food is delicious, the service is good, the atmosphere is nice, and the prices are reasonable. It's suitable for business dinners, as well as for family, friends, and dates. Here's what I had: - Sichuan specialty "drooling chicken" - The spicy sauce is delicious, but the chicken was a bit too fatty for my liking. - Braised shark fin with matsutake mushrooms - The thinly sliced matsutake mushrooms were very fragrant and tasty. - Wagyu beef with chili sauce - The presentation was unique and the combination of flavors worked well. - Black truffle and matsutake mushroom xiaolongbao - Personally, I didn't enjoy the taste of these. - Scallops with green onion sauce - The temperature and texture didn't quite suit my taste. - Lobster with chili sauce - A luxurious dish with a whole lobster head, although regular shrimp might have worked just as well. - Steamed kinmedai fish - My favorite dish, with a delicious texture and flavor. - Tantanmen noodles - Mild and not spicy. - Shaoxing wine pudding and mochi, Chinese tea. The lunch course starts from around 5000 yen, and dinner from around 15000 yen. The wine, Shaoxing wine, Taiwanese liquor, and tea selection is extensive. Overall, considering the atmosphere, it's quite reasonably priced. It was delicious! Thank you for the meal!

Koji Koda's Fire Hole 4000 and 4000 Chinese Restaurant, opened on June 1, 2021, with Koji Koda as the owner and Tomokazu Sasa as the head chef. Sasa graduated from a culinary school and started his career at Szechwan Restaurant in Akasaka in 1995. He later became the head chef at Szechwan Restaurant Chen in Cerulean Tower Tokyu Hotel in Shibuya in 2001. In 2017, he supported Koda as the sous chef at Fire Hole 4000, eventually becoming the head chef at 4000 Chinese Restaurant in 2018. The restaurant is located a 9-minute walk from Roppongi Station. It has 30 seats, including a counter and private rooms. Reservations can be made online or by phone for their 10-course menu, which includes options for lunch and dinner. The private rooms are spacious and luxurious, perfect for enjoying a meal with friends. The dishes, such as the famous Szechuan-style pork and high-quality xiaolongbao, are delicious. The "Chef's Choice Course" is priced at around 20,000 yen and includes dishes like Kato pork chashu, steamed soup, wagyu beef with chili, and more. A delightful dining experience awaits at this restaurant.

I visited "Ji-Cube" with a friend for the first time in about 3 months. It was the day of the Azabu-Juban Summer Festival, and I saw many people in yukatas passing by. It truly felt like a Japanese summer! Upon arriving at the restaurant, we were seated at the usual counter seat, and the coolness inside the restaurant was a relief. I had already read reviews of the dishes for tonight, so my expectations were high and I was excited. First, I started with some champagne to refresh myself. - Tomato and Bean Vermicelli Salad: A refreshing salad with a light black vinegar acidity, the flavor and aroma of the tomatoes give it a summery feel. The caviar on top adds a nice touch. - Grilled Amberjack with Spicy Sauce: Delicious! The amberjack is grilled with a burner on the skin side, almost raw. It's a fish that usually spawns in the summer, so the flavor of the amberjack itself is a bit hard to grasp with the spicy sauce. However, the dish as a whole is incredibly delicious. The spicy sauce with garlic has a perfect seasoning, and the texture adds to the enjoyment. Chef Sasa's cooking skills are amazing! - Kato Pork Char Siu: The pork is incredibly delicious, I want more! The cut of meat used is the neck of the pork, with a good balance of fat and lean meat. The special soy sauce marinade with honey and various Chinese spices is top-notch! The wasabi with the char siu may be unusual, but it goes well together. The baby corn also adds a different texture when eaten with the char siu. - Steamed Soup Dumplings: A masterpiece by the female dim sum chef, Ms. Kawamura! The dumplings filled with shrimp, crab, abalone, and chicken are delicious. The dumplings are steamed in a clear soup, and the addition of shark fin and Jinhua ham is a delight. - Fried Abalone: The abalone is steamed in sake and then fried, served Beijing Duck style with liver and sweet bean sauce. The soft skin with bamboo charcoal is also made by Chef Kawamura. The garnish of myoga and sliced bitter gourd was a nice touch. - Wagyu Beef with Shaoxing Wine: The Shaoxing wine marinated beef with citrus flavor is slightly sweet and goes well with rice. The beef is tender and delicious. - Spicy Stir-Fried Chicken: Despite its Sichuan appearance, the dish is surprisingly easy to eat with a light spiciness from chili peppers and Sichuan peppercorns. The fried chicken wings are delicious, and the Shaoxing wine soda pairing is perfect. - Grilled Bell Pepper: Large seeded bell peppers grilled whole with sesame oil, topped with century egg sauce. A bitter adult dish, adding a nice contrast to the course. - Steamed Shrimp Dumplings: Another creation by the female dim sum chef, Ms. Kawamura. The dumplings are steamed, and when you open the steamer, a gentle steam rises.

Tomato and bell pepper mixed fish with spicy sauce, grilled pork chashu steamed soup dumplings, fried bao with wagyu beef and shaoxing wine, stir-fried chicken with chili peppers, grilled bell pepper shrimp dumplings, mapo eggplant and corn noodles, mango pudding.

Whenever you visit, you will be greeted with beautifully colorful dishes. The vibrant red colors, typical of Chinese cuisine, are especially striking. The highlights this time were the Kato pork chashu and corn soba with pepper. Menu: - Tomato and bean thread salad with black vinegar and caviar - Grilled isaki fish and yuba with spicy grated daikon sauce - Steamed Kato pork chashu soup dumplings - Fried abalone with liver and sweet bean sauce, Peking duck style - Wagyu beef marinated in Shaoxing wine with summer truffles and citrus - Spicy stir-fried chicken and potatoes with red chili peppers - Grilled bell peppers - Shrimp steamed dumplings - Mapo eggplant, edamame rice, pickled cucumbers - Corn soba noodles with pepper - Mango pudding with passion fruit and coconut foam - Two glasses of white wine, two glasses of red wine (at night) Price: 20,600 yen per person Restaurant information: - Chef Yusuke Sasa, who previously worked at Szechwan Restaurant Chen and Firehouse 4000 in Azabu-Juban, is currently leading the kitchen. - The restaurant is located in a stylish square house in Nishi-Azabu. - The omakase course changes every two months and costs 14,300 yen, with an additional 10% service charge.

[Omakase Course (July, August 2023)] 14,300 yen (tax included) - Tomato Rice Noodles: Cold tomato beef noodles - Spicy Chicken and Fish: Isaki fish with spicy sauce - Black Pepper Char Siu: Kato Pork Char Siu - Boiled Dumplings: Steamed soup dumplings - Fried Abalone: Crepe-wrapped fried abalone - Shaoxing Wine Beef: Shaoxing wine marinated Wagyu beef - Spicy Chicken Wings: Stir-fried chicken wings with chili - Grilled Green Peppers: Grilled bell peppers - Shrimp Dumplings: Steamed shrimp dumplings - Fish Fragrant Eggplant: Mapo eggplant, edamame rice - Corn Soup Noodles: Corn noodles - Mango Pudding: Mango pudding

As expected, the deliciousness never changes! This place is my favorite Sichuan restaurant. The menu changes every other month, so you can enjoy seasonal dishes. I missed out on the chilled tantan noodles this summer and I'm so disappointed! It's already hot in August, so I hope they keep serving chilled dishes. The first dish, grilled sea bream with ma la sauce, stole my heart. The ma la sauce is amazingly delicious. There's yuba hidden underneath. And the soup dumplings are so good! I want to drink just the soup separately, it's that good! The presentation is truly elegant, just like a proper Chinese dish. The shrimp spring rolls are also packed with shrimp and so tasty! Everything is delicious, and for a lunch costing 6000 yen, I'm completely satisfied. I want to keep coming back to this restaurant.

I visited this restaurant for lunch once and it was delicious, so I decided to revisit for dinner. The counter seating starts at 6 pm, so make sure not to be late. I ordered the alcohol pairing, and each dish came with a drink, so by the end of the course, I was quite drunk. However, the pairing was worth it at 9000 yen, the quality was high and I was satisfied, so I highly recommend the pairing. The food itself was delicate and delicious. In particular, the soup with shark fin in the fifth photo and the meat dish in the seventh photo were outstanding.

I used to visit this restaurant every time I changed courses, but this time I used a private room for the first time. The experience was a bit different from sitting at the counter. I am always impressed by the luxurious ingredients, authentic seasoning, and perfect temperature of the dishes. The menu seems to be a classic, but with a special touch that makes it delicious. The private room has a door that closes without a button, so it was a bit difficult to get the attention of the staff when ordering. The spicy flavor of the xiaolongbao and the aroma of truffle are excellent. The mapo tofu was adjusted to be slightly spicy, just as I like it!

Originally a favorite Ji-cube. It feels very familiar, yet incredibly refined, with a perfect balance of flavors. Among them, this course menu might be my favorite ever♪ It captured the essence of midsummer season perfectly, with only delicious dishes served.■Tomato and glass noodle saladGarlic-infused, refreshing yet appetizing opening dish.■Grilled white grunt with ma-la sauceThe depth of flavor in the ma-la sauce is amazing(^^)■Kato pork chashuChashu is always a highlight for me, especially Chef Sasa's chashu. It's even more tender and juicy than before. It feels like the main event has arrived!■Steamed soup dumplingsThe clear soup has a complex and delicious flavor, contrary to its transparent appearance. And of course, the dumplings are generously filled with ingredients.■Fried abaloneAbalone steamed for 3 hours in Shaoxing wine before frying. The abalone itself is rich in aroma and umami, perfectly complemented by the hidden garnishes!■Wagyu beef marinated in Shaoxing wineTender wagyu beef with the sweetness and umami of Shaoxing wine added. Topped with truffle aroma, it's a luxurious flavor experience. Just the right amount of portion.■Chicken stir-fried with chiliThese chicken wings are delicious! I want to have them again(^^)Crispy, crunchy, and juicy♪■Grilled bell peppersThick bell peppers that are delicious on their own! Paired with a surprisingly good spicy Peter sauce. Bell peppers and Peter sauce(^^)■Steamed shrimp dumplingsChewy skin and plump shrimp. A classic♪■Mapo eggplant and edamame riceFragrant edamame rice with creamy eggplant. Both are delicious, but the spiciness of the mapo eggplant doesn't quite match the delicate edamame rice.■Corn soba noodlesSoba noodles made from freshly picked corn. A perfect finish with the sweetness enhanced by pepper!■Mango puddingA refreshing dessert with passion fruit included♪I opted for wine pairing and enjoyed a total of 9 glasses. I don't quite remember the taste of the wines in the latter half(^^) But overall, the only thing I can nitpick about is maybe using better wine glasses. Still, Chef Sasa pays attention to details across the counter, making this Chinese restaurant a sure bet for me♪Thank you for the feast.

I decided to treat myself to some delicious Chinese food and made a reservation at this restaurant! It was located very close to Roppongi Hills. The exterior was a bit different than I expected, which made me excited. Every dish was delicious and satisfying! I would recommend this restaurant to others, I really liked it. I would love to visit again if I have the chance.

One of my favorite Chinese restaurants, J Cube. The cost performance here is overwhelmingly good, both during the day and at night. You can enjoy delicious Chinese cuisine for 4000 yen during the day and 13000 yen at night. Even during the day, the quality is outstanding, starting with the delicious garlic sauce beef, followed by a soup and 6 different kinds of dim sum. After enjoying the spiciness of the conger eel and eggplant in ma po sauce, you can finish with shark fin rice in oyster sauce and chilled dan dan noodles. Dessert, pudding, is also included. This is definitely too cheap for 4000 yen. I love that you can taste the spices properly, it's a truly authentic Chinese experience. I will definitely visit again!

A shop suddenly appears in a quiet residential area. While focusing on the traditional basics of Sichuan cuisine, they bring out the natural flavors of ingredients like grilled bell peppers. Although it is Sichuan cuisine, the spiciness is moderate, allowing you to enjoy the umami, sweetness, and flavors of the ingredients. If you are looking for just the ma and la of Sichuan cuisine, it may not be suitable. They serve the best dishes at the best timing with an open kitchen where nothing is hidden. There are more expensive restaurants, but this is the top-level restaurant that I have experienced.

It's about a 10-minute walk from Roppongi Station. You pass by Hills, go past TV Asahi, and enter a slightly winding alley where you'll find a house-like building that is actually a restaurant. Inside, it's stylish with a counter on the first floor and private rooms on the second floor. I made a reservation for weekend lunch about half a month ago and had the Short Course (¥4,400 including tax) in a private room. The sofa was firm but very comfortable. The first dish, beef with garlic sauce on grated radish, was amazing. The garlic was not overpowering, with a mellow taste and a hint of sweetness that makes you want to eat it with rice. The dried shrimp and winter melon soup with water shield had a great texture and a delicious smoky flavor from the dried shrimp. The steamed dim sum included four types, such as corn dumplings and flavorful shumai, all unique and delicious. I had a chilled Chardonnay in a glass. There were two types of fried dim sum. The fried mochi had a complex and rich flavor with a juicy filling of beef and pork. The grilled conger eel and eggplant in spicy sauce was spicy and flavorful. I had a glass of Sauvignon Blanc. For the finale, I had shark fin rice in oyster sauce, cold tantan noodles, and lychee pudding. Everything was perfect. The staff was attentive but not overly formal, with smiles and perfect timing for serving. The menu changes every two months for both lunch and dinner, so I definitely want to visit regularly. By the way, the kanji on the sign represents the old name of this area, "Kogai." It is pronounced as "Ji" in Chinese, so they named the restaurant "Ji Cube" as a sign of respect to the local community. Such a nice story, isn't it?