Ji-Cube aspires to create Chinese cuisine that could only be made in Japan, using Japanese ingredients. For example, dim sum is dressed with sauces of sudachi and yuzu, two characteristically Japanese citrus fruits. Jellyfish salad paired with daikon smoked like iburigakko (smoked daikon pickles from Akita) is an intriguing innovation. The chef’s devotion to polishing his skills in Sichuan cooking shines in his mastery of cooking with Sichuan pepper and chilli pepper. Milt in mapo sauce is a dish to enjoy in winter.