Cuisine familiale chinoise Yanxiangfang

Crisp salad of water greens and daikon with a refreshing dressing

Diced century egg, radish, and cucumber served with a rich garlic and green onion sauce alongside soft tofu, perfect for those who are not fond of century eggs.

Sliced tomatoes that you crave even after eating various dishes, topped with a generous amount of green onion dressing.

Original Sichuan spicy sauce that is so delicious it makes your mouth water.

The king of cold dishes at our restaurant, featuring cold steamed chicken topped with scallion and ginger sauce, which boasts unwavering popularity.

A unique flavor of jellyfish head mixed with cucumber in garlic soy sauce.

Homemade numbing sauce with crispy flower-cut gizzards in cold Sichuan pepper paste

Pork belly cooked sous-vide for 8 hours with a garlic and green chili sauce, surprisingly moist and tender.

A salad of finely sliced pressed tofu and coriander (cilantro) with Sichuan pepper oil.

Chinese-style cold tofu salad topped with shrimp, octopus, okra, tomato, and edamame

Slowly marinated in a special sauce and carefully roasted, a taste of Yokohama's char siu.

Steamed octopus with seasonal greens dressed in cold mustard and sesame oil, a taste of Beijing

Sweet shrimp marinated in old sake, pairs well with any alcohol. Once you try it, you'll be hooked.

Chilled oysters cooked in sake, guaranteed to be a gentle yet rich flavor for pairing with sake.

A delicacy of fresh cod milt mixed with spicy garlic, with no unpleasant odor.

Fresh and fruity Chinese carrot salad with Sichuan pepper oil and fragrant vinegar

Crispy pig ears tossed with cilantro in a perfectly balanced spicy Sichuan vinegar dressing

Hong Kong-style spicy soy sauce with beef center membrane

Boiled peanuts may not be glamorous, but they are addictive.

Lightly pickled mustard greens mixed with scallions and sesame oil for a delightful texture.

Aromatic low-temperature cooked chicken liver with sesame oil, flavored with star anise, delicious and rich in vitamins.

Dumplings filled with plenty of meat juice

A popular long-running dish filled with shrimp and squid, Chive Manju.

Plump shrimp and squid long spring rolls, an absolute must-have popular item

A moist shumai made with pork and ground shrimp, recommended by the chef.

Chinese mama-style (mother's) dumplings with chicken, pork, and aromatic vegetables

Hong Kong's spring onion wonton with a chewy texture and special fragrant sauce

Lightly salted stir-fried greens, an essential item you can't miss

Authentic Sichuan-style Mapo Tofu with a strong flavor of Sichuan pepper, a pride of our home cooking.

Spicy stir-fried spring rain, minced meat, and bean sprouts

Stir-fried chicken and crispy potatoes with salt, can choose between cilantro or green onions.

Sautéed with fish sauce (nam pla) made from three types of mushrooms. It's not a flashy dish, but it has a loyal fan base.

You can easily eat a whole head of lettuce with plenty of garlic and scallion oil sauce.

Homemade oyster sauce dressing for seasonal green vegetables or lettuce

A gentle salt stir-fry of various vegetables such as wood ear mushrooms, lotus root, yam, and snap peas.

Beijing-style pork knuckle with black vinegar, our signature dish.

A typical home-cooked dish from Beijing, stir-fried with lamb and scallions over high heat, balanced with black vinegar and cilantro.

Mao Zedong's favorite pork belly, rich in soy sauce flavor, prepared in Shanghai style

Pork belly, cabbage, sweet miso, spicy Sichuan-style stir-fry

Cut fried chicken with citrus-flavored soy sauce dressing

One of the standard dishes of Sichuan, deep-fried chicken pieces stir-fried with fragrant chili peppers.

Stir-fried beef and green peppers with ginger and black pepper, cooked quickly over high heat.

Stir-fried beef skirt with shiitake mushrooms, maitake mushrooms, and black pepper oyster sauce

Fragrant stir-fried garlic chives and pork liver with spicy sauce (chili and Sichuan pepper paste)

The true essence of Sichuan spiciness. Spicy boiled beef with tender beef flank, now an unshakeable favorite.

Sichuan-style stir-fried shredded pork and vegetables with spicy flavor

A classic home-cooked dish of stir-fried pork and black wood ear mushrooms with eggs.

Crispy fried shrimp stir-fried with mayonnaise

A classic dish with shrimp in garlic chili sauce

Large shrimp in garlic chili sauce must be big! The satisfaction level is different.

Beijing-style shrimp chili, crispy shrimp tempura coated in a sweet and sour sauce, with a sharp spiciness that is appealing.

Lightly salted stir-fried seafood and seasonal vegetables, a variety of vegetables can be enjoyed

Crispy and fluffy boneless white fish fritters stir-fried with garlic in the style of a Hong Kong fishing village street stall.

Fluffy crab omelette with moist seafood, filled with fluffy crab meat and meringue sauce, sure to delight children.

A simple and easy-to-eat dish with sliced squid and celery, seasoned lightly with salt.

Stir-fried shrimp, tomato, and eggs. This is a standard non-spicy shrimp dish.

The fillet of fatty silver cod is steamed over high heat and topped with hot oil, paired with a Hong Kong-style sauce that goes well with rice.

Spicy stir-fried shrimp with garlic, deep-fried over high heat, our restaurant's top recommendation

A dish where a seafood-filled five-ingredient sauce is poured over hot, crispy rice, creating a delightful experience.

Braised in soy sauce, the size and price make this a great deal.

Stir-fried large prawns and seasonal vegetables with homemade XO sauce, concentrated with premium ingredients. The price is for 6 pieces, but we can also offer 4 pieces for 2860 yen.

A spicy boiled fish dish from Sichuan that has recently become popular in China.

A comforting home-cooked dish of eggplant, squid, and taro, with a rich and gentle flavor.

Stir-Fried Beef Skirt with Black Pepper in Lettuce Wraps

Lettuce wraps filled with stir-fried seafood (shrimp, squid, and scallops) with dried scallops

Wagyu beef stir-fried with homemade XO sauce wrapped in lettuce

A perfect balance of black vinegar and pepper, distinct spiciness, and deep flavor.

A gentle thick soup of tomato and egg

A corn soup with eggs that delights both children and adults

Warm and gentle soy sauce flavor

Thick soup with shredded shark fin and crab meat

Fried rice with plenty of baby sardines and green onions

Light Egg Lettuce Fried Rice

Crab Meat Sauce Fried Rice

Fried rice with seafood and lettuce

Seafood-filled five ingredients rice with a thick sauce, served in a clay pot

Clay pot rice with stir-fried eggplant and minced meat in miso

Seafood lettuce porridge rich in the umami of seafood with a gentle saltiness

The rich flavor of century egg becomes the overall umami, accented by greens and ginger.

Five-ingredient fried noodles with thick noodles and oyster sauce

Thin noodles, dark soy sauce, beef, bean sprouts, chives, Hong Kong street-style fried noodles

Stir-fried rice noodles with plenty of wild vegetables, lightly salted with a flavor of dried shrimp

Seafood mixed sauce on crispy fried noodles (thick style) - most popular

Good for all seasons, summer and winter. Chilled Dandan noodles with plenty of vegetables, also great as a snack.

Stir-fried noodles with dried scallops and a rich, flavorful yellow chive soup

Tenderly simmered soba with chicken and leeks, lightly flavored with salt, popular among children.

Authentic Sichuan Dan Dan Noodles

Char Siu Ramen - This is homemade soy sauce ramen with a refreshing thin noodle, a classic finish.

Noodles with a thick seafood and mixed vegetable sauce

Plump shrimp and meat wonton noodles, a taste of Hong Kong's downtown, with salt or soy sauce