Today, wearing this black sailor uniform of Belle from Zenless Zone Zero, I went out for food hunting and finally checked off this Japanese hotpot spot I've been craving. To capture the character's essence, I specifically put on green contact lenses paired with a black twin-tail wig, meticulously styling the hair clips and yellow necktie; it felt like this outfit blended remarkably well with the ambiance of a Japanese izakaya, living out a fun slice of 2D daily life.
The interior of this restaurant was truly impressive, exuding an understated, sophisticated charm. Right after we sat down, the staff served hot tea; the teapot and cups had such an exquisite, crystal-clear texture reminiscent of fine sake ware that I initially mistook it for sake or sparkling water, leading to a funny little misunderstanding.
In terms of dishes, the two of us ordered nearly 300 RMB worth of food, sampling many of the menu's signature items. First, props to the novelty dish—that seal-shaped sushi was super adorable and plump, topped with fresh sashimi and unagi (eel) with black sesame seeds for tiny eyes, making it perfect to hold up for photos. However, because the sushi rice was pressed quite densely, it was rather filling, so sharing between two people is recommended. The salmon taco offered very generous portions of fish, using a crisp fried nori seaweed shell that was crunchy yet tender with every bite—an excellent texture.
For dessert, we went with the molten Basque cheesecake, which I highly recommend. The surface was lightly browned, while cutting it open revealed a creamy, runny molten center—velvety smooth and rich in cheese flavor without being cloying, making it the perfect finish to a meal.
The absolute highlight was the hotpot broth and meats. We opted for two broths: Wagyu sukiyaki and a clear dashi broth. Among the four varieties of meat, the Wagyu top round was the signature cut—incredibly tender, changing color within seconds of swishing in the pot with a faint buttery aroma; such meat with balanced marbling is ideal for swishing in delicate dashi broth to maximize its pure beef flavor. The Wagyu brisket was leaner with a firm, satisfying chew. The Wagyu short plate had abundant marbling; once cooked, the rich aroma of the melted fat burst across the palate, brimming with savory flavor—highly recommended. The Kurobuta pork belly had an entirely different mouthfeel from beef, featuring a distinctive, subtle crispness with well-marbled fat and lean layers that performed superbly.
Simmering the grilled tofu in the Wagyu sukiyaki broth allowed it to soak up the broth's rich sweet-and-savory flavor while retaining the tofu's silky smoothness inside—paired with a bowl of steamed rice, it was an ultimate rice-killer dish.
Aside from those, the red sea bream sashimi was sliced razor-thin, translucent and ultra-fresh. The black truffle Wagyu fried rice was stir-fried with distinct grains, beautifully blending the earthy truffle aroma with rich Wagyu beef tallow. Overall, this meal was immensely satisfying. While eating hotpot in this outfit required being a little careful not to smudge the sailor uniform, the experience was dialed to the maximum. A truly memorable Food exploration, and I'll definitely come back for a second round with friends.