Zao Hanten
蔵王飯店
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A hidden gem specializing in authentic Sichuan Mapo Tofu
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In addition to the Mapo Tofu that has been offered since the establishment of our restaurant, we also have a dish made with Sichuan Mapo Tofu, which is made in Sichuan and aged for several years, including various Sichuan spices such as another type of Doubanjiang, specially selected ground meat, and tofu. Originally it was a hidden menu item, but due to its popularity, it was added to the a la carte menu. It now boasts more popularity than the Mapo Tofu that has been available since the establishment. We recommend enjoying it with half rice (¥100). This Sichuan Mapo Tofu is normally a bit spicy, but we also offer extra spicy, super spicy, and even the world's spiciest pepper, the
For two weeks from 7/16 to 7/31, our chef Tamura demonstrated and explained our specialty dishes 'Tsurugashima Saffron Golden Char Siu' and 'Gourmet Origins Collagen Pudding with Swallow's Nest in Saffron Caramel Sauce,' which are made with Tsurugashima's specialty saffron cuisine and the top-ranked Tsurugashima hometown tax return gift in Saitama Prefecture for two consecutive years at J:COM's 'Local Power' program.
At the 30th Minami Donguri Festival, Tsurugashima's mayor, Fujinawa Tsurugashima, held a naming ceremony for the new local gourmet made with the local specialty product saffron. The new local gourmet, 'Royaru Duck,' which combines Tsurugashima saffron with the luxury dish Peking Duck, was featured on CATV J:COM's Daily News.
Our head chef at Zao Hanbai-ten explained the golden soup fried rice with Tsurugashima saffron, Saitama-grown rice Ayano Kagayaki, shark fin, and seafood featured on the TV show 'Ayano Kuni News Hot' introducing local specialties of Tsurugashima City.
A fruit carving of a watermelon inspired by the leg-breaking rain prayer, which was also selected for the Japan Hometown Event Grand Prize on TV Saitama, and a dragon god of the rain prayer made with pineapple were introduced. The dishes were carved by a chef who also possesses vegetable carving skills. On the day, reporter Shota Kosakai visited the shop for coverage.
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