Chinese Izakaya Saimien Kayabacho

A classic dish with a crunchy texture that is very popular!

A common cold dish in Sichuan cuisine, created by Chef Zhang Tianbang from Leshan, Sichuan around 1930, featuring a unique combination of spicy, fragrant, and sweet flavors.

A representative appetizer from Guangdong, with moist and tender meat infused with flavor.

Excellent compatibility of sweet ginger and century egg!

Thinly sliced boiled pork in a spicy sauce, a representative appetizer from Sichuan. Fragrant, tender, and delicious, rich but not greasy!

Traditional Cantonese barbecue seasoning!

Three flavors in one! A typical Chinese cold dish.

Succulent shrimp with a double punch of sweetness and spiciness, a superb dish coated in chili sauce.

The crispy fried plump shrimp and mayonnaise are a perfect match!

The rich flavor using Chinese black vinegar and Italian seasonings is irresistibly delicious.

Tender and juicy, the texture of the beef is sensual, making it the hottest Sichuan specialty right now. Spicy Level 1 - 77 yen, Spicy Level 2 - 110 yen, Spicy Level 3 - 143 yen

The king of spicy dishes with unwavering popularity; with rice and this, you need nothing else. Spicy level 1: 77 yen, Spicy level 3: 110 yen, Spicy level 3: 143 yen

Created by the great literary figure Su Dongpo during the Northern Song Dynasty (960-1127), this authentic braised pork belly allows you to savor the deliciousness of pork. One piece 440 yen

Stir-fried three types of seafood and vegetables with a light salt flavor for a refreshing finish.

Fried shrimp seasoned with a special flavor. The juicy and crispy coating is addictive.

Furong is another name for chicken egg, the egg is soft, and it can also be served with sweet and sour sauce.

Enjoy the exquisite light flavor of mild squid and healthy celery.

A balanced dish with both vegetables and meat, this is what you think of when you think of kings. Using red and green bell peppers adds color and stimulates the appetite.

A dish that is highly valued in Cantonese cuisine, luxuriously made with oyster sauce.

Thinly sliced boiled pork stir-fried with a special Sichuan Chinese miso sauce made from rice wine, doubanjiang, and sweet bean sauce for a deep flavor. It pairs well with both rice and beer, which is the kind of side dish I love. Note: 'Twice-cooked' refers to the process of cooking ingredients that have been boiled once again in a pot.

A Sichuan dish with a unique flavor featuring shredded pork with fish fragrant taste. The base of the flavor is a combination of spiciness and umami from chili peppers. The sweet, sour, spicy, and salty flavors intertwine to create a truly delicious dish.

The concept of 'food as medicine' emphasizes preventing illness and maintaining a healthy body and mind through diet. Black wood ear mushrooms are said to have a blood-thinning effect and are highly effective in preventing hyperlipidemia and arteriosclerosis.

Full of seafood and plenty of vegetables, it's satisfying yet low in energy. It's a stir-fry style similar to Eight Treasure Vegetable.

This is the most typical Chinese dish among chicken dishes. Cashew nuts are rich in vitamins and calcium, which can help improve brain function!

Stir-fried chicken and peanuts with sweet and sour chili peppers. The name Kung Pao comes from Ding Baozhen, who was the governor of Sichuan during the Qing Dynasty and favored this dish. It is stir-fried with chili oil to enhance the spiciness, and the slightly charred, fragrant flavor serves as the base of the taste.

The king of spicy dishes with unwavering popularity; with rice and this, you need nothing else. Spicy level 1 150 yen, Spicy level 2 80 yen, Spicy level 3 100 yen.

Shiitake and bamboo shoots, harvested in winter, are the finest quality and make a delicious and complementary combination, so a simple cooking method is appropriate.

Stir-fried with minced meat and sweet bean sauce, the aroma of the sweet bean sauce stimulates the appetite.

A smooth and gentle flavor that makes you want to pour it over rice and enjoy.

Fluffy fried rice with crab meat topped with an exquisite sauce, offering a new type of texture that blends subtly, allowing you to enjoy a different deliciousness.

A fried rice dish born from kitchen leftovers, this menu item, which seemed like it could exist but didn't, quickly became a popular choice.

A noodle dish with a thick sour and spicy soup filled with various ingredients, you can adjust the spiciness with pepper to your liking!

The slightly sweet flavor and spiciness make it so that even when you're full, you can keep eating more.

Fried noodles are stir-fried with noodles and ingredients, seasoned with soy sauce in the Shanghai style. The chewy texture of the noodles is addictive.

Spicy sweet meat miso mixed with noodles, delicious!

Crispy rice is said to be a delicacy that can be enjoyed even when it's hot, and the lively sound when hot sauce is poured over it is what makes it a treat.

Shrimp Wonton Soup 935 yen, Vegetable and Tofu Soup 715 yen, Crab Meat Shark Fin Soup 1,309 yen, Hot and Sour Soup 935 yen, Corn Soup 770 yen

Juicy meat inside a fragrant skin! Each one is wrapped by hand, which takes time, but the handmade hot and delicious taste is exceptional. 121 yen each

1 piece 220 yen

A classic of Shanghai cuisine

110 yen each

1 piece 220 yen

A familiar popular dim sum, featuring the firm texture of shrimp, simply seasoned with salt and enriched with pork back fat for depth of flavor. 160 yen each.

275 yen each

1 piece 220 yen

Additional 220 yen for 1 piece

1 piece 220 yen