The story
Tucked into a quiet residential street in Nishiazabu, Ji-Cube occupies a square, house-like building that sets the tone for an evening of focused, aromatic cooking. A short garden path leads guests inside, where the calm exterior gives way to a dining space defined by clean lines and a sense of intimacy. The restaurant earned a Michelin Recommended distinction for its refined take on Sichuan cuisine.
Chef Tomokazu Sassa, a native of Kumamoto Prefecture, began his career in 1995 at Akasaka Sichuan Restaurant. He went on to work at the Szechwan Restaurant Chen in Shibuya, where he eventually became head chef. In 2008, he won a special gold award in the appetiser category at the Chinese Cuisine World Competition. He later served as sous-chef at Fire Hall 4000 from its opening in 2017, then as head chef at its Azabu-Juban location and at 4000 Chinese Restaurant. Since 2021, he has been the chef at Ji-Cube.
The kitchen presents Sichuan cuisine through a Japanese lens – respecting the bold, fragrant spice traditions of Sichuan while allowing the natural flavours of seasonal ingredients to come through. The menu is offered as courses: a lunch course, a dinner counter course, and a dinner course for private rooms. The cooking draws on the full spectrum of Sichuan spices, moving well beyond simple heat to deliver layers of aroma and depth.
The restaurant seats eight at a polished counter, where guests watch the kitchen at work. For more private dining, three rooms are named after Sichuan peppercorns and spices: Chaotianjiao (eight seats), Qinghuajiao (four seats), and Bajiao (four seats). The atmosphere throughout is hushed and residential, a deliberate contrast to the lively, complex flavours on the plate.
Recognition
Details
Location
Instagram