Hakata Chinchin

The owner, who honed his skills for 18 years at a Sichuan restaurant, serves authentic dishes with flair. The Mapo Tofu, served in a clay pot, boasts a rich aroma and a perfect level of numbing spiciness that pairs wonderfully with rice. The set menu items, including Dan Dan noodles and fried rice, combine a down-to-earth familiarity with solid culinary techniques. The interior, characterized by red and black decor, is a cozy space with only counter and table seating, where guests can also enjoy flavor variations with homemade condiments on the table.