Chinese Food Arata

This store is a few minutes from Ningyocho Station. All of the course dishes were delicious and served at a good pace, so I was able to enjoy the meal until the end without getting bored.
It has a lot of spices, so if you don't like it, it's a good idea to let them know.

I learned on Instagram that there are days when you can order a la carte, so I decided to visit.
A good restaurant where you can eat while enjoying the live kitchen at a nice counter seat.
They served us an assortment of appetizers that went well with the champagne, and then we had fresh fish spring rolls, boiled dumplings, and sweet and sour pork. Not only was everything delicious, but the colors and presentation were also visually pleasing.
In particular, the spicy sweet and sour pork was my first taste and I want to eat it again.
Finish off with our recommended special champon! The owner has experience working at Machi Chuka and has a wide range of experience.
We had a great time asking for recommendations and discussing dishes that weren't on the menu.
I will definitely go again.

Ordered a lunch course opening special price of 2750 yen (usually 3300 yen).

◆Location…☆☆☆
A 3-minute walk southwest from Ningyocho Station.
Located on the 1st floor of a 9-story office building facing the wide Kinza-dori.

◆ Floor plan and interior design…☆☆☆☆
After entering, there is a table for 4 people x 1 on the right, a U-shaped counter with 12 seats in front, and a kitchen in front of it (in the center of the store).
The interior uses beige and black in a well-balanced manner, and has an elegant design that uses rough concrete blocks and plain wood accents that give a gentle impression.

◆Management/Atmosphere…☆☆☆☆
There are 2 men in the kitchen and 1 man and 1 woman serving customers.
Like a high-end restaurant, they were attentive to customers.
BGM is jazz such as Antonio Carlos Jobim.

◆Cooking/Cospa…☆☆☆☆
The seasonal appetizer platter includes 3 items such as fried radish mochi and cream cheese. Expectations were high for the presentation, which was clearly different from ordinary Chinese food.
Today's steamed soup is a delicate and gentle dish that looks like Japanese cuisine, with dried shiitake mushrooms, winter burdock, white fungus and parsley in the broth taken from the parent bird.
Shungiku's boiled dumplings and red oil sauce contained shrimp and pork and had a sense of fulfillment, and the skin was tron ​​and had a smooth texture.
Shrimp and turnip with chili sauce, the shrimp head was crispy and edible, and the round slices of turnip added the freshness of the vegetables. Sichuan sauce seemed to contain various ingredients and was spicy but had depth.
The noodles were soft and crimped, and the ingredients were blue bok choy and minced meat.
Almond tofu for dessert had a little sweet bean paste on it. With crispy roasted cashew nuts on the side, I enjoyed the balance of texture and taste.
The location is good because the store stands out along the main street.
I want to come again with my friends.