Authentic Szechuan Cuisine, Marue Sensei, Iidabashi Branch

Commitment 1: The owner personally selects high-quality medicinal spices that are hard to obtain in Japan and sources them locally in Sichuan. Commitment 2: We adhere to traditional cooking methods and are thoroughly committed to handmade preparations, including making condiments like chili oil from scratch. We also prepare flavorful broth every day. No chemical seasonings are used at all. Commitment 3: Vegetables, including cilantro, are cultivated by contracted farmers in Ibaraki Prefecture. Using freshly delivered vegetables, our experienced chefs provide authentic Sichuan flavors.

3 pieces

Choose your spice level: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen). This addictive dish is made with three types of homemade chili oil and twelve kinds of spices. It is a signature dish of our restaurant, featured in many gourmet magazines and television shows.

In the early 20th century in Chengdu, Sichuan Province, the Guo couple popularized a dish made by simmering discarded beef offal in a spiced broth, cooling it, slicing it thinly, and drizzling it with a sauce made from chili oil and spices. This dish became known as 'Couple's Lung Slices.' Our restaurant primarily uses Japanese domestic beef honeycomb tripe and shank meat, mixed with vegetables like celery, green onions, and cilantro, to create a refined numbing flavor.

Salt / Magical Spices each

"Delicious, Spicy, Hot, Numbing" A high-quality "Han Yuan Ma Shan Pepper" sourced directly from Sichuan Province, China, along with 15 types of medicinal herb spices. A dish with a perfect balance of spiciness and flavor that stimulates the five senses. The use of sweet bean sauce adds a hint of sweetness to the spiciness. When you mix in a block of soft silk 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.

A traditional Mapo Tofu recipe passed down in Sichuan. It uses ground beef, firm tofu, and Doubanjiang from Pixian, Sichuan, along with high-quality Sichuan pepper. This is the authentic Chengdu-style Mapo Tofu that leaves a rich aftertaste of Doubanjiang and the umami of ground beef. It is not just spicy, but also has a proper depth of flavor.

If you're unsure which Mapo Tofu to choose, be sure to try this one!

The deliciousness that overturns the concept of eggplant, with a crispy outside and juicy inside. The special magic spice is addictive.

A dish simmered with beef tripe and honeycomb tripe, duck blood, spam, and vegetables in a spicy soup. It combines the aroma of garlic, the stimulation of spiciness, the texture of offal, and the umami of vegetables.

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

Unlike the Japanese-style cabbage twice-cooked pork, this dish features boiled pork belly with the skin on, sliced thinly, and stir-fried with garlic leaves, aged doubanjiang, and fermented black bean sauce, resulting in a meaty texture that is both chewy and rich in flavor.

Choose your spice level: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) Trademark application in progress. Fluffy and warm white fish combined with the extremely popular saliva sauce created by the Spicy Master, this is a delicious spicy dish.

The fully fermented pickled vegetables and chili have a natural sourness and umami, rich in vitamins and boost immunity. Fresh green Sichuan pepper has a refreshing numbing sensation and aroma.

There is no soup, only Sichuan pepper oil is used. By pouring hot, boiling oil over garlic, chili, and Sichuan pepper placed on the fish, 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.

Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) each

Choose your spice level: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) each

Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) each

Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) each

Choose your spice level: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen). This is a Sichuan-style mixed noodle dish topped with simmered white peas and ground meat, flavored with soy sauce, Sichuan pepper, and chili oil. It has been featured in a documentary aired on China Central Television and has become a popular dish alongside Dan Dan noodles in Chongqing and Sichuan. The owner, who was deeply moved after tasting it, hopes to recreate this flavor in Japan as a new menu item.

Choose your spice level: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen). Smooth vermicelli noodles are prepared healthily with refreshing black vinegar and medicinal spices. Especially popular among women!

Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) each

Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) each

Yacai is an essential pickle in Sichuan cuisine, known for its crunchy texture and rich flavor typical of pickles. 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

Contains 5 pieces

4 pieces

6 pieces

3 pieces

3 pieces

6 pieces

We will charge 300 yen as an appetizer fee.