Ipeizu Kikka

Starting from 8,000 yen

A dish made with a sauce of Sichuan pepper soy sauce using a mixture of 6 vegetables simmered for 6 hours and 3 types of Sichuan pepper.

＊Reservation Required＊ Due to the importance of freshness and the time-consuming preparation, please make a reservation in advance. If there are customers who have made a same-day reservation, we can prepare it. This dish was popular at Uenomokichi in Tokyo.

This dish features chicken marinated in sugar and tea, smoked at low temperature, fried, and then stir-fried with two types of chili peppers, torch, cumin, and Sichuan peppercorns. It pairs well with alcohol.

A sauce based on dried shrimp and doubanjiang with sesame and peanut base. Enjoy a variety of flavors such as numbing, spicy, sour, and sweet.

A dish made with ground meat, bean sprouts, and rehydrated shiitake mushrooms seasoned with salt. A dish that must be on the menu for anyone from Yoshika. This is a menu item unique to western Japan.

This dish consists of dried bamboo shoots, mustard greens, snow peas, and pickled sprouts cooked, fried, and steamed together with pork belly. Enjoy the taste of this labor-intensive traditional Chinese cuisine.

A dish of steamed beef wrapped in five-spice rice noodles.

Bang Bang Chicken is a familiar sesame sauce dish with thinly sliced chicken and cucumber.

This dish is made by marinating pork elbow meat in 5 types of spices and seasonings for 4-6 days, then steaming it for 3 hours, cooling it down, and finishing it with a soy sauce-based spicy sauce.

Sweet vinegar dressing with jellyfish heads.

Thinly sliced pork belly seasoned with original sweet soy sauce and chili oil.

Made with low-odor Taiwanese preserved eggs, enjoy with fermented chili peppers and sweet vinegar ginger.

A specialty dish made with homemade doubanjiang, red Sichuan peppercorns, and green Sichuan peppercorns.

A salt-flavored simmered dish with stick meat of snow crab and tofu.

A dish of fried tofu seasoned with a small amount of bean paste and ketchup in a sweet and sour flavor, making it easy for children to eat.

A dish made by deep-frying eggplant at high temperature and seasoning it with a sweet and spicy sauce. It is commonly known as Mapo Eggplant.

Seasonal limited ※ Menu is just an example. A dish used as an appetizer in Sichuan, with a long-standing cooking method of ground meat, sprouts, and dried shrimp. It is a refreshing dish stir-fried with green onions.

Noodles with soup added with sesame, peanut paste, and spicy oil

Noodles dressed in sesame sauce without broth.

Spicy yakisoba made with doubanjiang and chili peppers.

A simple ramen with chicken broth, soy sauce, green onions, and noodles.

Fried rice with plenty of shrimp.

2 pieces

4 pieces

Shumai made by combining ground pork and onions. 2 pieces

A dish made by hand-chopping pork, shrimp, and lard into 1.5cm cubes. Comes in a set of 2.

Serves 2, 4 servings for 1,100 yen

A dish made with homemade tomato sauce, bean paste, and garnishes.

A double sauce made by marinating original mayonnaise and fruits to create salsa. 4 pieces

A dish made with a sweet and sour sauce based on Shaoxing wine, and stir-fried with chili peppers to add spiciness and aroma.

A spicy and sweet-sour dish of stir-fried shrimp with Sichuan peppercorns, chili peppers, and a sweet vinegar sauce.

A dish made by deep-frying a whole bone-in chicken thigh until crispy and then topping it with a sauce full of green onions.

A dish that tastes like fish by using fish chili and stir-frying fragrant vegetables together. In the original dish, it is made with fish chili and black vinegar, but at Kikka, we hope you enjoy the Japanese-style fish fragrant flavor.

It is said that this dish originated from the question of how to make tough and elderly cows delicious, as they were too tough to eat. The cooking method for this dish is impressive, with both Sichuan and Japanese cuisines using a similar approach.

There are theories that the dish is called 'twice-cooked pork' because it is cooked in a wok, or because the meat is first cooked in a pot, then sliced and returned to the pot for seasoning. At Yoshika, it is a dish made with pork belly, homemade doubanjiang, and sweet bean sauce, stir-fried to create a sweet and savory flavor.

A dish representing Sichuan cuisine. It was named after a famous person from the past who came up with the recipe. Originally, it is a dish stir-fried with sweet vinegar and chili to represent lychee.

A dish made by stir-frying thinly sliced pork, bamboo shoots, and rehydrated shiitake mushrooms.

The origin of fried rice is said to be from Sichuan. It is said to have started when a monk put soup in the leftover rice to eat it. A sweet and sour dish with a salty base.

A dish made by creating a syrup with vegetables and fruits and seasoning it with black vinegar.

3 pieces

※There may be menu items that cannot be provided depending on the situation of the day. Please understand in advance.