Kanda Tenpu

2 types of appetizers, dumplings, spring rolls, cold dishes, spring rolls, dumplings, lamb, beef, seafood platter, vegetable platter, spicy chicken hot pot, noodles, almond tofu

Lunch: Cold appetizer trio, special spring rolls, boiled dumplings, Sichuan hot pot with beef, lamb, seafood, seasonal vegetables, spicy chicken thighs, special noodles for hot pot, homemade almond tofu

Sichuan chili peppers can be eaten crispy and have a good aroma and taste! Well, you don't have to force yourself to eat all the chili peppers... The aroma of Sichuan peppercorns and Sichuan chili peppers is also firmly transferred to the chicken, and it tastes better than you can imagine!

Cooking ingredients in low-temperature chili oil is called 'water-boiled,' and this dish is called 'water-boiled fish' because it is boiling fish. In fact, a lot of Sichuan pepper is used in this dish. The soft white fish is infused with the spiciness of chili and the flavor of Sichuan pepper, making it a true authentic Sichuan cuisine!

The word 'ma' refers to the numbing spiciness of Sichuan peppercorns, while 'la' refers to the fiery heat of chili peppers. The unique flavor of authentic Sichuan Mapo Tofu comes from the combination of these two types of spiciness.

Sour and spicy sauce made from mushrooms

Stir-fried Sichuan Spare Ribs

Spicy drooling chicken (spiciness level 3)

Husband and Wife Lung Slices is a very popular dish in China, but rarely found in Japan. It is a Sichuan cuisine made by a couple, Guo and Zhang, in Chengdu, who cook beef tongue, beef liver, and beef tripe to create this dish. It is also enjoyed as a snack in Sichuan.

Chengdu's famous dish Boiling Fish (spiciness level 3, heat level 3). When it comes to Sichuan cuisine, it's all about the spice! For those who enjoy spicy food, authentic Sichuan cuisine is characterized not only by the spiciness of chili peppers but also by the numbing heat of Sichuan peppercorns. In Chinese, it is referred to as 'ma la' which means 'numbing spicy'.

Stir-fried spicy shrimp with head-on prawns

Wood ear mushrooms in a spicy and sour sauce (level of spiciness: 1)

Homemade pickles and spicy fish stew (spiciness level 2) is a specialty dish from Chongqing, where pickled vegetables and fish are cooked together. The sourness of the pickled vegetables and the freshness of the fish create an indescribable harmony.

Spicy boiled beef (spiciness level 2). 'Boiled Beef' is a Sichuan cuisine with a perfect match of vegetables and beef in spiciness, exuding a rich aroma. It has spread to various parts of China in recent years.

Edamame with wasabi dressing (spiciness level 1)

Spicy Sichuan-style stewed duck (spiciness level 3)

Bamboo shoots in a spicy and sour Tianfu sauce (level 1 spiciness)

Scallops with fish fragrant sauce (spiciness level 1)

Tofu pudding in hot and spicy Mala sauce (spiciness level 1)

Boiled black pork with garlic sauce (spiciness level 2)

Stir-fried hollow heart vegetable, limited to summer, 690 yen

Mixed ingredients with crispy rice

Erinji with Green Onion Oil Sauce

Jellyfish in vinegar

Stir-fried three kinds of seafood with XO sauce

Fried chicken wings with cumin flavor

Stir-fried beef tendon and asparagus

Shark fin simmered in soy sauce

Peking Duck with crepes, half duck for 2580 yen, whole duck for 4800 yen

Sauteed scallops and asparagus with salt flavor

Sichuan-style Braised Sea Cucumber

Soy Sauce Simmered Abalone

Sichuan Dan Dan Noodles (Small), Soupless Dan Dan Noodles (Small), Soup Wonton (Small), Red Oil Wonton, Red Oil Dumplings

Pan-fried dumplings, Shiso pan-fried dumplings, Sesame balls, Xiao Long Bao, Spring rolls, Shumai, Baked Xiao Long Bao

Yang Guifei Almond Tofu, Vanilla Ice Cream, Mango Ice Cream, Matcha Ice Cream