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The representative cold dish of Sichuan, 'Mouthwatering Chicken', is finished with a special sauce made from a secret blend of twelve types of spices and three types of homemade chili oil, allowing you to enjoy a deep flavor where spiciness, numbing sensation, and aroma come together as one.

In the early 20th century in Chengdu, Sichuan Province, a couple at a food stall became popular for a dish made by simmering discarded beef offal in a spiced broth, cooling it, and then slicing it thinly. They topped it with a sauce made from chili oil and spices, and it was named 'Couple's Lung Slices' by everyone. Our restaurant primarily uses Japanese domestic beef honeycomb tripe and round meat, mixed with vegetables like celery, green onions, and cilantro, to create a refined numbing flavor.

A healthy salad with a crunchy texture, infused with the aroma of garlic and black vinegar.

Uses premium Taiwanese century eggs full of flavor.

Passed down by Sichuan chefs. Authentic traditional Mapo Tofu, featuring carefully selected 5-year aged Doubanjiang from Chengdu, Sichuan, and the aroma of high-quality Sichuan peppercorns, combined with the richness of beef and the softness of tofu, allows you to enjoy the essence of Sichuan cuisine. This special dish perfectly recreates the local traditional flavor while you are in Japan. Extra spicy... +200 yen

A dish that stimulates the five senses with a perfect balance of spicy and delicious flavors, made with high-quality 'Han Yuan Ma Shan Jiao' sourced from Sichuan Province, China, and 15 types of medicinal herb spices. The use of sweet bean sauce adds a hint of sweetness to the spiciness. When you mix in a soft block of tofu, it blends with the Mapo sauce, creating a creamy and delicious dish. Additionally, you can top it with free, flavorful cilantro grown by contracted farmers. Extra spicy... +200 yen

This is a popular dish representing Sichuan cuisine. 'Yu Xiang' translates directly to 'fish aroma', but in reality, no fish is used; it refers to a traditional Sichuan seasoning method. By combining doubanjiang, ginger, garlic, scallions, and chili peppers, and adding vinegar and sugar for a sweet and sour taste, a unique aroma is created that harmonizes spiciness, sourness, sweetness, and umami.

A popular dish that is refreshing, feeling the aroma overflowing from garlic and a hint of sweetness.

Heated tomatoes achieve a balance of sweetness and a hint of acidity.

Super popular Sichuan home-style dish.

A golden soup made from pumpkin, enhanced with a mild sourness derived from lactic acid bacteria created by naturally fermented chili peppers, and further infused with the refreshing aroma and numbing spiciness of green Sichuan pepper. The harmonious sour and spicy flavor with tender beef is addictive. It pairs perfectly with rice and alcohol.

A signature dish representing Sichuan. Thinly sliced beef and vegetables such as bean sprouts are quickly blanched in hot water, topped with garlic, and generously drizzled with hot chili oil containing Sichuan pepper and chili peppers. The beef is tender, and the broth has a rich flavor with the numbing and spicy characteristics unique to Sichuan, making it a dish to enjoy the stimulation and aroma.

One of the representative home-cooked dishes of Sichuan cuisine, 'Twice-Cooked Pork'. Pork belly is boiled once and then stir-fried until fragrant, finished with a traditional seasoning mix of doubanjiang, tianmianjiang, and fermented black beans. Its aromatic and rich flavor pairs perfectly with white rice.

A dish simmered with beef tripe and honeycomb tripe, duck blood, spam, and vegetables in a spicy soup. A combination of garlic aroma, spicy stimulation, offal texture, and vegetable flavor.

Crispy fried chicken thigh is stir-fried with spices such as Sichuan pepper and chili. It has a complex spiciness and umami that pairs well with alcohol.

The fully fermented pickled vegetables and chili have a natural sourness and umami, are rich in vitamins, and boost immunity. Fresh green Sichuan peppercorns provide a refreshing numbness and aroma.

There is no soup, only Sichuan pepper oil is used. By pouring the hot boiling oil over the fish along with garlic and chili, the aroma of the spices is instantly released. Despite being all oil, it is not greasy and has a refreshing fragrance. The numbing sensation is strong and addictive.

Trademark application pending. Fluffy and warm white fish combined with the super popular saliva sauce created by Spicy Master, this is a delicious and spicy dish.

A dish adapted from the popular Sichuan cuisine menu item 'Kung Pao Chicken' using shrimp. Juicy shrimp are combined with peanuts, chili peppers, and Sichuan peppercorns, resulting in a sweet and spicy, fragrant flavor. The umami of the seafood and the spicy kick harmonize perfectly.

White fish and vegetables such as bean sprouts are quickly boiled in hot water, topped with garlic, and finished with hot special chili oil infused with Sichuan pepper and chili peppers. The fish is tender and fluffy, and the soup features a numbing spiciness and rich aroma, making it a representative dish of Sichuan's spicy cuisine.

It has a refreshing and elegant flavor.

Sprouts are an essential pickle in Sichuan cuisine, known for their crunchy texture and rich flavor from aging. We created a fried rice that brings out the umami of the minced meat, resulting in a dish with deep flavor.

Small...200 yen, Regular...300 yen, Large...350 yen

A bowl made with 30 kinds of herbal spices, carefully handmade special hot pot sauce, combined with a rich broth. Topped with plenty of beef shabu, you can fully enjoy the flavor of the hot pot soup, crafted by the spicy master, in ramen form.

A special soup made by blending eight types of mushrooms sourced from Yunnan Province, rich in flavor carefully extracted from young chickens. It uses medicinal ingredients centered around Angelica, supporting blood circulation, improving coldness, enhancing skin beauty, and aiding fatigue recovery. A delightful bowl that helps balance the body from the inside out, especially for women.

This is a Sichuan-style mixed noodle dish topped with a soy sauce base, Sichuan pepper, chili oil, slow-cooked white peas, and minced meat, along with bean sprouts.

The vibrant aroma of Sichuan peppercorns and a tingling spiciness. Layered with a deep heat and richness, this carefully crafted spicy soup spreads a gradual warmth and a lingering deliciousness with each bite, making it an addictive dish.

Rich and creamy sesame flavor, yet with a refreshing aftertaste! Made with plenty of sesame, featuring a special chili oil and Sichuan pepper in an original recipe, the chewy noodles pair perfectly with minced meat, nuts, and crunchy vegetables. Be sure to mix it well, and if it's not spicy enough, adjust with the chili oil on the table. At the end, add rice to the remaining sauce, mix it up, and enjoy!

This is a Sichuan-style mixed noodle dish topped with white peas and minced meat that have been simmered in a soy sauce base with Sichuan pepper and chili oil.

Our popular menu item, Yodare Chicken, has been arranged into refreshing spicy cold noodles and deliciously spicy warm noodles that will keep you coming back for more.

This dish features our signature Mapo Tofu made using traditional methods, combined with a special broth and served as a noodle dish.

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1 piece

4 pieces, our most popular No.1

3 pieces, our popular No. 2

A traditional sweet enjoyed in Sichuan and Jiangnan regions, made with fermented glutinous rice to create a soup similar to sweet sake, combined with chewy white rice dumplings. This dish harmonizes the gentle aroma of sake, the sweetness of rice, and a mild acidity, making it a warming dish that is also enjoyed at celebrations and as a winter dessert.