It is true that all encounters in the world are reunions after a long separation. The first dinner in Tokyo was scheduled for 9: 00, and it arrived half an hour later than the original 9: 00 because of too much shopping, language barriers and circuitous location. Near Shenle Sakamoto Station, the dim light is weak, and the deep lane of inclined shaft appears in front of you, feeling inexplicably excited. At this moment, it is like the experience of making love in Kyoto last year. Finally, with the help of countless good people, we stopped in front of a quiet and harmonious courtyard. Before we could say sorry, the beautiful shop assistant (I think it's the manager's daughter) who went out to meet the guests looked scared: "I'm really sorry to have kept the guests looking for so long." After sitting down, I tasted a series of Shi Huai dishes, which were very layered, especially beef, tofu and dessert, with endless aftertaste. I had a good chat with chefs from all walks of life. Talking about the wonderful experience in Hua Qian last year with the store manager Ishikawa, Ishikawa smiled: "They are really great." At this time, what I see is that there is no competition between competitors at all, and the masters only appreciate each other. It is already twelve o'clock in the morning. But Ishikawa didn't mean to drive away the guests, and he had a good exchange with us about the experience of Hong Kong restaurants. Other chefs also laughed and listened while cleaning the table. From the bottom of my heart, I feel that I have been to no less than 20 Michelin-starred restaurants. Only these Michelin-starred restaurants in Japan make you feel at home, without pressure, as if chatting with old friends, which I have never experienced in Hong Kong, the United States or Europe. Whether it's melodramatic or overreaching, thanks to this wonderful evening, Michelin three stars can't represent Ishikawa and Hua Qian, they are much more than three stars.