Qiu Hua

Based on traditional Chinese cuisine from Szechuan and other parts of China, it is prepared using techniques that bring out the best of the ingredients. In particular, the signature dish, Bean Curd Bean Curd with Bean Paste, is made with Japanese beef tendon instead of ground beef to achieve a deep flavor. The XO sauce fried rice with sakura shrimps and small fish is another gem that combines the culinary cultures of Shizuoka and Kyoto.

The interior of the restaurant is designed in a simple and relaxed manner, allowing diners to enjoy a casual meal. Although all seats are non-smoking and there are no private rooms, the at-home atmosphere makes it easy to visit even if you are alone.

The chef at Qiu Hua is a native of Shizuoka, Japan, who trained at Shizuka before opening his own restaurant. Having studied creative Chinese cuisine, the chef has refined traditional dishes from various regions of China to reflect on the basics, including many Szechuan dishes such as Yodaregori, claypot, and shrimp chili sauce.