Sichuan Kitchen Fuu

This is the highest grade braised shark fin made from the tail fin of Fukahire from Kesennuma. Available for order without reservation.

Splitting large prawns in half and cooking them in chili sauce. This dish offers a satisfying crunch. Our chili sauce is a blend of two different types of doubanjiang.

Using the highest quality F1 class Australian beef, this dish features thinly sliced beef sirloin and finely chopped green peppers. The green peppers are blanched at 50 degrees Celsius to bring out their umami flavor, and the way they are cut enhances their sweetness and texture.

Our original twist on the Mapo Tofu recipe passed down directly from Mr. Chen Kenichi, using the base of Mapo Tofu made with Hitachi beef minced meat and Okukuji tofu. We source the representative brand Hitachi beef minced meat from Ibaraki Prefecture, domestically grown soybeans and natural nigari, and Okukuji tofu from Oarai-machi, Ibaraki Prefecture, famous for the Bagata no Taki waterfall in the Yamizo mountain range and natural water. Additionally, we use spices imported from Sichuan, the home of authentic Mapo Tofu. This dish captures the umami of Hitachi beef and the essence of Okukuji tofu, creating a unique flavor that can only be experienced at our restaurant.

Sichuan-style dumplings. When it comes to Sichuan, you must try the dumplings with original garlic sauce. We use domestically produced ground pork.

Our most popular fried rice made with snow crab. Made with red eggs and locally grown Koshihikari rice, the flavor of the crab really shines through ♪

The essence of Tantanmen, with homemade sesame paste and chili oil! Our original Tantanmen features a simple soup with the umami of chili oil and sesame seeds.

Our authentic almond tofu starts with crushing the core of apricot seeds, then blending granulated sugar and cane sugar to adjust the sweetness. We use Italian liqueur amaretto for fragrance, creating a soft and smooth almond tofu in the style of Bavarian cream.