Zai Mian Tang

Since opening, this has been the overwhelmingly most popular dish. I believe that the balance of sweetness, sourness, and saltiness is the key to its flavor. Isn't it true that the origin of what we perceive as delicious actually starts from a taste like this?

This is a masterpiece from the handmade specialty shop of Festival Noodle Hall, which ranks alongside fried chicken. It was the third famous restaurant where the owner first trained, and it continues to live on. Please enjoy the taste that has been preserved.

The light creaminess and smooth umami are only possible with plenty of sesame.

The seasoning that is absorbed by the ground pork is essential. Once that is determined, the rest is about adjusting the saltiness while carefully monitoring the reduction. This dish has now become independent!

Dumplings, Ramen, Small Bowl

Half Fried Rice, Ramen, Small Bowl

・Mapo Rice Bowl (Half Size) ・Ramen ・Small Bowl

The light creaminess and smooth flavor come from the generous amount of sesame.

Original Miso Dandan Noodles made with homemade blended miso using over 20 types of seasonings such as Kyo Sakura Miso, red miso, and white miso. The deep flavor is satisfying. *Closed during the summer.

When we opened, Sichuan cuisine's sesame sauce chilled noodles were a summer staple, but we creatively developed chilled Dandan noodles with a refreshing texture and a clean aftertaste. We take pride in being ahead of the times with this new creation. *Available only in summer.

A vibrant flavor created with homemade flower pepper powder and Sichuan chili peppers, full of color, aroma, and numbing sensation!! The thick noodles are generously served, making this a confident bowl from Matsumen Do. - Thick noodles 230g

A very spicy taste and aroma made with five kinds of spices based on tomato. (Limited time from April to June)

A famous dish from Sichuan, made by using the sour and spicy soup as a base for the noodles. The balance of salt, pepper, and vinegar is the key to this exquisite dish.

The texture of the vegetables is enjoyable with a gentle flavor of the soup's umami

If the steamed noodles are delicious, it is truly delicious. A dish that is satisfying even in one serving.

Pork with a thick sauce, bell peppers actually go very well together

Chewy karaage with oil and vinegar sauce on white rice - mmm, delicious!

Delicious, delicious, the food keeps coming! 'Yes' finished in one go!!

The deliciousness of eggplant cooked in oil combined with the deep flavor of miso is comforting and soothing.

Eating it with rice is also good; the compatibility of pork and green peppers is excellent.

This flavor is actually the basic seasoning of Chinese cuisine. Various seasonings are used.

Pork with cabbage, and it goes well with miso flavor. For some reason, it matches well. The white rice soaked in miso oil is really delicious!!

Fluffy and dry are different! The moisture in the rice is very important. A small amount of oil that contains richness and aroma is a secret ingredient, and the flavor of the roasted pork is essential. The key is how to apply heat; the fried rice should not burn, so do it gradually but all at once! The seasoning is done only once. 'Delicious fried rice is ready!'

It really is delicious when cooked in a Chinese wok, this 'richness'.

Homemade kombu sashimi is sold with a concentrated natural umami flavor that spreads in a light aftertaste. 80g...250 yen

The flavor is seasoned only with the matured saltiness of pickled zasaik. The taste of Dalian jellyfish emerges together with the flavor of sosaku.

For celery lovers!! A crunchy sensation with a tangy accent.

Menma has evolved, and the cold preparation is also good. The special blended doubanjiang adds great flavor.

Refreshing with Dalian jellyfish and a punchy sweet vinegar with crisp wood ear mushrooms.

Surface with pine flower pattern, this is the mark of 'deliciousness'

The sauce used here is a homemade seasoning called sweet soy sauce, which takes 3 hours to prepare. This dish is a traditional cold dish that has been popular since the early days of Sichuan cuisine, known to those in the know.

Fluffy and crispy, it melts in your mouth when freshly fried.

The aroma of soy sauce fried at 200 degrees Celsius, that's the taste!!

Very chewy and juicy, delicious texture, 4 pieces, additional 1 piece... 180 yen

Since opening, this has been the overwhelmingly most popular dish. I believe that the balance of sweetness, sourness, and saltiness is the key to its flavor. The origin of the taste that makes you feel it is actually likely to start from such flavors.

The combination of Bang Bang Chicken sauce and Sichuan pepper oil is... impressive!!

This is a masterpiece that was the signboard of a famous restaurant where the owner first trained, alongside the fried chicken. It continues to live on and preserve its taste. Please enjoy.

The crispy and crunchy texture is delightful. You can order 2 pieces (1 piece for 220 yen).

Homemade handmade dish with the flavor of scallops. Contains 4 pieces (additional piece 150 yen)

Everyone loves the Large Shrimp with Mayonnaise from Saimendo, also known as 'Ebi Mayo'.

A flavor that is mild yet refreshing!! It may seem like a light salt flavor, but in fact, it contains various hidden seasonings. When the balance of the complex flavors is achieved, the umami subtly spreads.

A famous dish where pork and cabbage are stir-fried with miso, while the cabbage is crisped up. The compatibility of the ingredients and seasoning is essential.

Winter's famous dish. This is truly delicious 'the essence of saltiness'.

Carefully encapsulating the umami of the scallop slices, gently infused with the deliciousness of scallion oil and oyster sauce.

Raw food!! Using fresh liver, finished with the classic Sichuan seasoning 'Yuxiang flavor'.

A representative popular dish in eggplant cuisine, showcasing the true essence of eggplant's flavor.

This dish uses homemade rice wine (Chunyan) and doubanjiang. The unique mellow sweetness of the rice wine and the matured saltiness of the doubanjiang convey the deliciousness of the shrimp in a subtly sweet and exquisite manner.

When eggs and wood ear mushrooms get along, it becomes this delicious. A classic egg dish.

Deliciousness that is a separate stomach whether at the beginning of the meal or halfway through, this dish is always fluffy and tasty.

Let's savor the fresh color, luster, aroma, and the texture that you can chew. This is the true essence.

Delicious pieces are rolling in a perfectly balanced sweet and sour sauce. Eating hot, hot sweet and sour pork is delightful.

A dish that is finished perfectly with a strong fire, quickly seared at the edge of the pot, maintaining a crunchy texture and the right temperature!

We have prepared two types. Sichuan-style Mapo Tofu and authentic Mapo Tofu. The differences lie in the umami (pork mince, beef mince), spiciness (doubanjiang, chili powder, Sichuan pepper), and sweetness (sweet miso). If you savor it deeply, your preferences will emerge. Each has its own flavor, shall we work up a sweat? YouTube video available.

The seasoning that is absorbed by the ground pork is essential. Once that is determined, the rest is about adjusting the saltiness while monitoring the reduction. This dish has now become independent! I will continue to make it with care. The flavor that the Festival Noodle Hall cherishes is currently being praised on YouTube.

This is ground beef. There is no seasoning. It brings out the rich flavor of the beef, finishing with strong spiciness, thickness, and depth using locally sourced ingredients.

A white soup with corn cream!! It is flavored in a Chinese style to convey the taste of the ingredients without adding anything extra.

Shark fin is a general term, referred to as fish fin, and the parts that remain intact are called whole fins, while those that are shredded are called shredded fins, which are used in soup. Among the five types of edible shark fins, the one particularly regarded as the most delicious is the one from the famous Kesennuma in Japan, which we use in our restaurant, made from the shortfin mako shark. The rich collagen is highly valued. The seasoning is made with our homemade special sauce, resulting in a smooth texture and a pleasant finish.