It says Sichuan cuisine, but this is Chinese food adapted into Japanese home cooking. The menu lists 陳建民's classic Sichuan dishes. The taste and appearance are different. The flavors have little impact; to put it kindly, they're gentle. Zasai soba: I didn't feel the stock, zasai, and chili oil came together in the soup. Chicken and cashew stir-fry: the chicken is delicious, and the cashews are soft and tasty too, but the flavors are separate and disjointed. To put it positively, you can clearly taste the individual ingredients. A loud older man was lavishing praise on the sweet-and-sour pork, repeatedly saying it really was delicious and he couldn't stop, and the owner's wife was saying they use pork loin, so perhaps it really clicks for some people? Maybe certain dishes are good? They must have their own particular standards. The owner and his wife seem very kind and are quite considerate. This is the restaurant's great saving grace. They have regular customers, and it's like a neighborhood izakaya. It seems it would take time to get used to.

+3

Arrived Sunday at 12:25. Parking for 4 cars beside the restaurant. Two tables that look like they seat around 4〜6 people and two tables for two. A raised seating area for a dozen or so people. A small room that was closed but would probably fit a dozen or so. Two families were already there. They were working through the earlier customers' orders, so our food came out 25 minutes after we ordered. During the wait, they served warm, delicious jasmine tea. Shrimp ramen, vegetable ramen, and gyoza. They were delicious.

+1

Visited just after opening on a day off. The parking spaces are angled, so parking nose-first is difficult; reversing in is somewhat easier. There were 2 customers before me and 1 after. The kitchen isn't visible, and the interior feels somewhere between a neighborhood Chinese diner and a Chinese restaurant. They don't seem to have lunch specials on weekends. I ordered gomoku yakisoba. Plenty of toppings, mainly vegetables. For a moment I thought it was the kind without a quail egg, but found one at the edge of the plate. The mustard on the plate suited my taste too. Nice contrast with the crispy pan-fried sections of noodles. The thick sauce was slightly sweet. I happened to be extremely hungry, so it felt a little insufficient, but considering the reasonable price of 780円, wouldn't this be very satisfying for an everyday meal? Thank you for the meal.

+2

This is gentle, wholesome Sichuan cuisine made with plenty of fresh vegetables. The owner is from 弘前市, 青森県, and there are neputa paintings🖼 on display! I lived in 無錫 for 6 months for work, but even among the restaurants I encountered, I don't know many everyday places that select ingredients so carefully and cook them with such balance. When you eat it, the flavors are gentle. You can sense the effort to bring out the ingredients. The gyoza🥟 use fresh garlic, so they're completely different from medicinal-smelling gyoza. A lot of effort goes into them. The soup is a golden broth. Chopped scallions and mitsuba add fragrance.

It was near my work site, so I dropped in. Even the handwritten lunch menu prices have gone up 10% from those displayed, so first-time visitors should be aware. I had the pork liver and chive stir-fry set meal, which was gently seasoned and delicious.