Sichuan Cuisine Mara Sensei Toyosu

The fresh aroma and numbing sensation of raw green pepper

The numbing sensation of Sichuan pepper, the spiciness of chili, and the umami are all combined.

A healthy salad with a crunchy texture, enhanced by the aroma of garlic and black vinegar.

Uses premium Taiwanese century eggs full of flavor.

Shredded pressed tofu mixed with green onion oil and sesame oil.

Homemade chashu mixed with spicy green onions, perfect for enjoying with drinks.

Perfect as a snack with beer, tossed in a refreshing sweet vinegar sauce with a crunchy texture!

Each one is carefully wrapped. These are delicious authentic Shanghai-style soup dumplings filled with flavorful broth.

Luxurious spring rolls made with white fish, shrimp, squid, and scallops

These are flavorful shumai filled tightly with meat and topped with small shrimp.

Can be made without spicy oil for children

Since its establishment, this super popular dish has been featured on television and in magazines as the signature menu item of its existing sister stores. You can choose the level of spiciness.

This is authentic Chengdu-style Mapo Tofu that adheres to the traditional method and essence of making Mapo Tofu. It uses firm tofu and carefully aged Doubanjiang.

A popular dish that is refreshing, feeling the aroma overflowing from garlic and a hint of sweetness.

Heated tomatoes achieve a balance of sweetness and a hint of acidity.

A dish that becomes addictive with the combination of crispy fried juicy eggplant and the spiciness of Sichuan pepper.

Super popular Sichuan home-cooked dish

The fully fermented Sichuan pickled vegetables and chili have a natural sourness and umami, are rich in vitamins, and strengthen the immune system. Fresh green Sichuan pepper has a very refreshing aroma and numbing sensation.

Fried until crispy, even the skin, and sprinkled with our homemade magical spice powder.

Crab that can be eaten with the shell, a very luxurious ingredient.

It has a refreshing and elegant flavor.

A super popular dish that simmers white fish in a rich, spicy hot pot soup flavor that is addictive.

Crispy fried chicken, overflowing with the aroma of stir-fried Sichuan pepper and chili.

Unlike Japanese-style twice-cooked pork, this dish does not use cabbage or sweet bean sauce. Instead, it features pork belly with skin, garlic leaves, and aged doubanjiang, resulting in a hearty and slightly spicy boiled meat dish.

This is a super classic Sichuan dish known as 'Shuǐ zhǔ niúròu' in China. It is simmered in a spicy hot pot soup style.

We use domestically produced Sangen pork, with a moderate sweet and sour taste that highlights the umami of the meat.

Uses several types of spices including cumin, it has a curry flavor but also overflows with the aroma of Sichuan pepper.

The broth made from fully fermented Sichuan pickles has a natural sourness, spiciness, and umami.

Warm noodles can also be chosen.