Sichuan Küche Shu Cai

There is a delicious flavor amidst the numbing spiciness. The chili oil made with ten different spices extracts only the tasty heat that doesn't linger in the mouth. This vibrant dish, made with aromatic chili oil, is suitable for everyone, young and old.

Every week, we purchase 1 to 2 sea bream from the market and prepare them in our shop♪ We cook by trapping only the moisture containing the flavors of the sea bream and vegetables in hot spicy oil. Enjoy this dish with an incredible impact.

You won't be able to stop eating with this delicious spiciness! Juicy chicken is stir-fried with fragrant Sichuan chili peppers and Sichuan peppercorns! Enjoy the numbing spiciness while savoring the sweetness of the green onions.

This dish is named because it makes you drool just thinking about it. It is topped with a slightly sweet sauce and fragrant chili oil made with 10 different spices.

Beef honeycomb tripe and pork tongue are mixed with green onions, cilantro, and peanuts, seasoned with chili powder, Sichuan pepper, salt, and black vinegar for a spicy flavor.

Pressed tofu is mixed with cilantro and dressed with black vinegar, white vinegar, and salt.

Shredded tender steamed chicken is topped with a special sesame sauce made from tahini.

Finely sliced and soaked in water, the crisp celery is combined with purple cabbage and dressed with salt, vinegar, and sansho oil.

Pork belly that has been salted and dried for 10 days to concentrate the flavor, then smoked and steamed.

Thinly sliced boiled herb pork belly is topped with our homemade sweet soy sauce, which is slowly simmered for 2 hours.

Tenderly sliced beef tripe, beef shank, and beef tongue are topped with a special sauce made from fragrant crushed Sichuan pepper and chili.

Pork ears are simmered in salted water until tender, then set with their own gelatin and sliced very thin.

Tender steamed chicken is topped with a salty sauce made from grated ginger and leeks.

Daikon, carrots, and celery cut into matchsticks and lightly pickled in soy sauce.

The pork tongue is soaked in a brine with spices, steamed, and then sliced thinly before being topped with a Sichuan pepper-flavored sauce.

Thinly sliced beef shank and beef tongue simmered in a special sauce, topped with a sauce infused with the aroma of spices.

Crispy fried chicken thigh is stir-fried with Sichuan chili peppers and Sichuan peppercorns, creating a fragrant dish. The aroma of green Sichuan pepper and the sweetness of green onions make this a delightful Sichuan-style dish.

Frog and vegetables are simmered with doubanjiang and salt chili peppers, then topped with oil sautéed with Sichuan pepper and dried red chili for a fragrant finish.

Tender pork tenderloin is coated and fried, then tossed in a black vinegar sauce.

Thinly sliced pork, briefly boiled and added to a soup simmered with Sichuan pickled greens, finished with a touch of vinegar.

Stir-fried chicken and vegetables with fermented soybeans (tochi) in a soy sauce flavor.

Tenderly simmered spare ribs stir-fried with Sichuan pepper and chili.

Beef loin and celery cut into bite-sized pieces are stir-fried fragrant with Sichuan pepper and chili, seasoned with condiments such as doubanjiang and sweet bean sauce.

Stir-fried frog leg and vegetables in a sweet and spicy sauce.

The duck is soaked in a brine made with salt, ten kinds of spices, Shaoxing wine, and other ingredients, then taken out and smoked, steamed in a bamboo steamer, and drizzled with oil to make the skin crispy. This is a famous Sichuan dish created through various processes.

The pork belly with skin is boiled to remove excess fat, thinly sliced, and then gently steamed with pickled mustard greens (Yacai), a type of green vegetable from Sichuan Province.

A fragrant and spicy dish made by stir-frying chili peppers and Sichuan peppercorns until aromatic, then simmering beef in their oil and broth, and finally topping it with crushed chili peppers and Sichuan peppercorns drizzled with hot oil.

Chicken, vegetables, and thick vermicelli are simmered with homemade hot pot sauce, doubanjiang, and other ingredients.

Tenderly simmered beef brisket with spices, served with water dumplings.

The chicken is stir-fried sweet and spicy in oil infused with the heat and aroma of chili.

The duck, cut into pieces, is stir-fried with Sichuan pepper, chili, and doubanjiang to enhance the aroma, then beer is added and simmered.

Pork intestines and beef honeycomb tripe are spicy stewed together with tofu and glass noodles.

This is a crispy sauce with a soy sauce flavor that includes pork.

A classic dish. The firm texture of the shrimp paired with crunchy lettuce.

Large prawns with shells are deep-fried until crispy and stir-fried with a sweet and sour sauce infused with the aroma of chili oil.

Angel shrimp from New Caledonia are lightly fried and stir-fried with chili peppers for a spicy flavor. You can enjoy them with the shell on.

Large shrimp with shells are simmered in a doubanjiang-based sauce. The shrimp paste melts into the dish, resulting in a rich and deep flavor.

Spicy stir-fried angel shrimp, squid tentacles, chicken thighs, and vegetables with a special hot pot sauce and doubanjiang.

Stir-fried shrimp and seasonal vegetables with a salty flavor.

Large shrimp with shells are crispy-fried and stir-fried with spicy Sichuan-style pickled vegetables. This dish has a refreshing spiciness from the tanginess of the pickles.

This is a seafood fried rice dish with a salty sauce.

Thinly sliced sea bream is topped with plenty of chili peppers, and then hot oil, simmered with ten different spices for about an hour, is poured over it all at once. This dish, popular in Sichuan Province, envelops the fish in the aroma of chili and spices.

The fillet of sea bream is coated and fried, then stir-fried with green onions and flavored with salt and pepper.

This dish features sea bream fillets combined with tofu and enoki mushrooms in a soup made with pickled Sichuan vegetables. It is seasoned with a hint of chili for a salty flavor.

Chopped salted chili peppers are placed on the sea bream head and steamed. The saltiness and spiciness of the chili peppers pair well with the sweetness of the sea bream flesh. From 1200 yen.

This fried rice features finely chopped Sichuan-style pickled vegetables mixed with celery. It has a refreshing taste.

A fragrant fried rice stir-fried with Chinese soy sauce.

Stir-fried with homemade dried meat and Sichuan pickled mustard greens, seasoned with doubanjiang and chili powder for a spicy kick.

This is a gentle, natural soup made by steaming seasonal vegetables and dried ingredients with meat, using only water, salt, and millet sugar for one hour. It is created with the consideration of complementing the correlation between the seasons and the body.

Finely shredded vegetables and tofu are finished with vinegar and pepper, topped with chili oil and cilantro.

A tomato soup with a salty flavor, finished with a gently dropped egg.

A dish that allows you to savor the deliciousness of homemade sesame paste. It is balanced with vinegar, soy sauce, and chili oil.

Topped with steamed chicken and boiled greens, these noodles are served in a refreshing salt-flavored chicken broth.

Beef shank is stir-fried with Sichuan pepper, chili, and doubanjiang, then simmered tenderly with ten kinds of spices.

A Sichuan-style mixed noodle dish served with a sauce that features Sichuan pepper, chili oil, black vinegar, and soy sauce, tossed with slightly thicker noodles.

Chilled noodles served with steamed chicken and cucumber, topped with sesame sauce for Bang Bang Chicken.

This is Tan Tan noodles made with a soup that includes soy milk. It is a healthy dish that combines the richness of soy milk with vinegar.

Noodles are simmered in a clay pot with chicken and green onions, seasoned with salt. The broth is rich in collagen, made by slowly simmering chicken feet for 6 hours.

Juicy dumplings topped with traditional Sichuan pickled ginger and spicy oil.

A deep flavor combining a soy sauce base with sweet bean sauce and sesame paste.

Boiled wontons are prepared in a chicken soup base. It is enhanced with the aroma of Fujian seaweed and sakura shrimp.

A traditional simple meat shumai.

Set with gelatin, it features the aroma and subtle bitterness of almonds with skin, topped with a syrup made from steamed almonds.

Handmade black sesame paste wrapped in glutinous rice dough, floating in ginger syrup.