Kunitachi, Tokyo, Japan｜中国菜 一帆風順（イーファンフンスン）

Every dish is impressive, prepared by an inquisitive chef who is well-versed in both Cantonese and Sichuan cuisine. The use of Chinese spices in each dish was distinct and balanced, and I felt a wonderful harmony. It incorporates the best of both Sichuan and Cantonese, and while it's traditional, it's also original, and it's a lot of fun. Hats off to the chef for his skill in carefully preparing the dishes, skillfully blending textures, aromas, and flavors to keep you satisfied until the very end. It hasn't even been a year since it opened. The tableware is beautiful, and there is a manic selection of alcoholic beverages and tea. I'm glad that it's located in Kunitachi instead of in the city center. Great quality. I didn't order dim sum this time, but the chef has a background as a dim sum master, so next time I'd like to order a variety of ten sum.

I came to the store alone around 12:45 on Thursday, October 19, 2023. No waiting. I ordered Masamune Dandanmen (1100 yen, cash). It comes with dessert and you can choose whether or not to have rice with it. If you look at the noodles and toppings alone, it's not a huge amount, so it's recommended to add it unless you're eating a little. When I tried to drink the soup at the beginning of my meal, I was surprised by how good the aroma was. It smelled like minced meat, so I thought it was something like that, but when I drank the soup, the flavor expanded and it was delicious in a way I had never experienced before. With regular Dandan noodles, the soup ends up becoming powdery when you try to finish it, but this one was easy to drink until the end.

This was my third visit, and this time I had a course meal. Since we had a small celebration to celebrate, we booked a luxury course for ¥11,000. We had a variety of dishes, from classics such as drunken shrimp and drooling chicken to menus with luxurious ingredients such as shark fin and abalone. I was amazed at the deliciousness of each dish and couldn't stop using my chopsticks until the end. The course also included the famous mapo tofu. This is a gem that shocked me the first time I visited, and since then I've fallen in love with it to the point where it appears in my dreams! The last two desserts were mango pudding and egg tart. Mango pudding with a rich taste and refreshing aftertaste is delicious and leaves a lasting impression. The egg tart is made with Hong Kong-style cookie dough and has a luxurious taste with a soft texture and buttery flavor. It was the perfect conclusion to the course meal. This visit I was able to taste a variety of dishes from the restaurant. Each item is made with ingredients ordered from all over the world or homemade ingredients prepared over time, and you can feel the care and love of the manager. It seems that the gorgeous and beautiful tableware that decorates the dishes was actually purchased from places like Taiwan. I look forward to visiting again to try out the various menu items!