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Shu Xiang Xiang
蜀郷香 / Shushanshan
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A captivating restaurant where you can savor authentic Sichuan cuisine
Évaluation
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Menu
Owner-chef Hiroshi Kikushima is a former owner-chef of the famous Szechuan restaurant "Zhao Yang" in Ginza. The menu includes a wide variety of dishes directly from Mr. Zhao Yang, such as the standard Szechuan dishes like mapo doufu and claypot, homemade chashu pork, Szechuan stewed beef, hot pot, and medicinal herbs dishes. From the hot and spicy dishes to the herb-centered courses and local Sichuan cuisine, Zhao Yang's skill and flexible ideas will allow you to enjoy the essence of Sichuan cuisine to your heart's content.
Owner-chef Hiroshi Kikushima is a former owner-chef of the famous Szechuan restaurant "Zhao Yang" in Ginza. The menu includes a wide variety of dishes directly from Mr. Zhao Yang, such as the standard Szechuan dishes like mapo doufu and claypot, homemade chashu pork, Szechuan stewed beef, hot pot, and medicinal herbs dishes. From the hot and spicy menu to the herb-centered courses and local Sichuan cuisine, Zhao Yang's skill and flexible ideas will allow you to enjoy the essence of Sichuan cuisine to your heart's content.
Owner-chef Hiroshi Kikushima is a former owner-chef of the famous Szechuan restaurant "Zhao Yang" in Ginza. The menu includes a wide variety of dishes directly from Mr. Zhao Yang, such as the standard Szechuan dishes like mapo doufu and claypot, homemade chashu pork, Szechuan stewed beef, hot pot, and medicinal herbs dishes. From the hot and spicy dishes to the herb-centered courses and local Sichuan cuisine, Zhao Yang's skill and flexible ideas will allow you to enjoy the essence of Sichuan cuisine to your heart's content.
Owner-chef Hiroshi Kikushima is a former owner-chef of the famous Szechuan restaurant "Zhao Yang" in Ginza. The menu includes a wide variety of dishes directly from Mr. Zhao Yang, such as the standard Szechuan dishes like mapo doufu and claypot, homemade chashu pork, Szechuan stewed beef, hot pot, and medicinal herbs dishes. From the hot and spicy dishes to the herb-centered courses and local Sichuan cuisine, Zhao Yang's skill and flexible ideas will allow you to enjoy the essence of Sichuan cuisine to your heart's content.
This is a special Shanghai crab course available only from October to December.
(Soda mixed with Shaoxing wine)
(water dilution, soda dilution, hot water dilution, on the rocks)
Limited time only (on the rocks, with soda, or diluted with water)
Shot glass
Funky Chateau, Nagano Prefecture, Aoki Village. Variety: Chardonnay. A wine with a beautiful balance of crisp acidity and soft, subtle oak barrel aroma.
Origin: USA, California Variety: Sauvignon Blanc, Semillon. It has a rich fruit flavor, with a perfect balance of crisp acidity, providing a pleasant refreshing sensation.
Bodecker region, USA, Oregon. Variety: Pinot Noir. The acidity is not too high, and there is a gentle sweetness. Elegance is skillfully blended within the strength.
Origin: Ueda City, Nagano Prefecture. Variety: Cabernet Sauvignon. Absorbs plenty of soft sunlight with a significant temperature difference between day and night, allowing for slow ripening while retaining acidity.
We will provide one teapot per person. Sharing a teapot for one person is not allowed. If two or more people order the same tea, we can also provide a larger teapot, so please let the staff know.
With a unique aroma, it is a strongly flavored tea, but we have prepared easy-to-drink tea leaves that have been fermented for five years. It pairs well with oily dishes. One serving.
This tea has a transparent taste and a very elegant aroma reminiscent of orchids. One serving.
This is a premium jasmine tea from Sichuan Province. One serving.
It has a fragrant roasted aroma with a rich and lingering aftertaste. The production is limited, making it a rare and valuable tea leaf. One serving.
This is buckwheat tea from Sichuan Province. It is caffeine-free and has a fragrant taste. It is expected to have skin beautifying effects. One serving.
(water diluted, soda diluted, hot water diluted)
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