Mara Daigaku Ueno Honten

～Presented by Spicy University, 'Choose Your Experience Enrollment Set'～ ★Contents from December 2025 to February of the following year★ ・No reservation required, 2500 yen including tax per person ・Limited to 2 to 4 people, a small group plan ・Please choose one item each from A to E below ・All customers dining must have the same selection. ※Please refer to the 'Notes' below for examples of orders that cannot be accepted. 【A: Appetizers】1. Mouthwatering Chicken / The representative of authentic Chinese appetizers 'Mouthwatering Chicken'! 2. Couple's Lung Slices / Beef tongue, stomach, and Achilles tendon in Sichuan spicy sauce 3. Garlic Sauce Pork Belly / Pork belly in garlic sauce (not spicy) 4. Bang Bang Chicken / Steamed chicken with sesame miso sauce 【B: Meat Dishes】5. Cumin Beef / Beef stir-fried with Sichuan pepper and cumin 6. Scallion Beef / Beef and scallions stir-fried over high heat (not spicy) 7. Chongqing Fish-Flavored Shredded Pork / Sweet and spicy stir-fried shredded pork 8. Gele Mountain Spicy Chicken / Deep-fried chicken thigh with chili 【C: Seafood Dishes】9. Spicy Boiled Fish / Popular No.1, spicy boiled white fish 10. Pickled Vegetable Fish / Very popular, boiled white fish with pickled mustard greens 11. Dry-Fried Shrimp / Shrimp in chili sauce 12. Cashew Shrimp / Shrimp and celery stir-fried with cashews (not spicy) 【D: Vegetable and Tofu】13. Flavorful Eggplant Strips / Crispy, fragrant fried eggplant 14. Mapo Tofu / Our school's pride, Mapo Tofu 15. Stir-Fried Cabbage with Crystal Noodles / Stir-fried cabbage and thick vermicelli (not spicy) 16. Sour and Spicy Shredded Potatoes / Stir-fried shredded potatoes with sour and spicy flavor 【E: Noodles and Rice】17. Stir-Fried Rice with Pickled Vegetables / Fried rice with Sichuan pickled vegetables (not spicy) 18. Beef Stir-Fried Knife-Cut Noodles / Beef stir-fried with knife-cut noodles 19. Seafood Soup Noodles / Noodles in seafood broth (not spicy) 20. Dan Dan Noodles / Dan Dan Noodles 【Important】Examples of when this set cannot be ordered: ・If four people come in, you cannot order for 2 or 3 people ・If four people come in, you cannot select a total of 10 items in pairs of 2.

The seasonal delicacy has landed this year as well. When the chrysanthemums are in full bloom, in the left hand is the seasonal Shanghai crab, in the right hand is a cup of Shaoxing wine, enjoy the autumn nights with friends and laughter♪ *Orders are accepted from two cups onwards.

The ultimate collaboration of our school's proud Mapo Tofu and Shanghai crab roe miso has been realized, bliss is here!!

The fried rice finished with homemade sauce made from Shanghai crab eggs, meat, and miso is a special treat only available during this season♪

The white fish is freshwater catfish. Contrary to its appearance, which is drenched in fresh, homemade chili oil, it pairs well with the smooth white fish and can be enjoyed very refreshing. Please enjoy our restaurant's popular No. 1 dish.

If you are not good with spicy dishes, this is for you. We use the same white fish as in the water-boiled fish, and we can prepare it without spiciness. The sourness and spiciness blend well together, making it a dish that becomes addictive once you try it. Enjoy this famous dish from Chongqing!

Based on three delicacies: abalone, chicken wings, and squid tentacles, prepared in the popular Chongqing style of dry pot (Kanna-be). A dish where umami and spiciness blend together!

One of the four major fish beloved in China is the White Amur, and its flavorful head is prepared as a dish. Enjoy this impressive and spicy cuisine.

This dish takes about five hours to prepare, and most restaurants require reservations, but at our establishment, you can order after you arrive. It's a dish you definitely want to challenge yourself to try at least once.

Using bullfrogs, which have a flavor similar to chicken among frogs. The meat, which is light and mild in taste, is prepared with a robust flavor of ginger and chili.

It is very popular among non-spicy dishes. It is about the size of a baby's fist, so it is satisfying to eat!

Crawfish is common in Chinese and French cuisine. It may require some courage to try in Japan, as it is not familiar, but once you start eating, the rich flavor is irresistible, even more so than shrimp. *Please remove the shell before eating.

Recently, Malatang has become popular among Japanese people as authentic Chinese cuisine. In short, it is a spicy hot pot. The ingredients and serving methods vary by restaurant, making it a very flexible dish. Please enjoy our school's Mala Soup. *In the original Chinese characters, the 'tang' (soup) in Malatang has a fire symbol underneath the character for soup.

The very pleasant aroma of eggplant stimulates the appetite. The crispy texture is also a hallmark of authentic Chinese cuisine. This is a dish you can’t go wrong with.

It takes 7 hours to let the dough rest during preparation. Therefore, if it is sold out, we cannot prepare it immediately. If you wish to use Gold Crystal (Kinsuishou), please let us know when making your reservation.

We provide better ingredients sourced from the spring, and we only accept reservations made three days in advance. Additionally, we can offer upgraded options for 50,000, 80,000, and 100,000 yen (including tax). For more details, please contact us by phone.

The name comes from the famous politician and literary figure Guo Moruo from Chongqing, who had a close relationship with Japan. In his writings, he mentioned, 'I can never forget the taste of the Bai Kan Ji (White Cut Chicken) I ate as a child. Every time I think of it, I salivate.' Please enjoy the real thing!

In the early 1900s, a hardworking couple in Chengdu created this offal dish, which has become a famous delicacy to this day.

Golden Medal is a dish that the restaurant confidently recommends, infused with spiciness based on several types of chili peppers. Enjoy the spicy umami that intensifies with each bite♪

Chinese people like fish with bones and shells. This is because bones and shells protect the flesh of the ingredient. The umami of the ribbonfish is finished with a spicy and sweet flavor.

A popular 'bracken noodles' in China, made from starch derived from bracken roots. The mildly spicy and pleasantly sour flavor, along with a texture reminiscent of Korean cold noodles, stimulates the appetite♪

The fish used is either sea bream or sea bass, delivered fresh and not frozen. The internal organs are processed in the kitchen immediately upon arrival. The fish is fresh, and after an order is placed, it is simmered in a spicy oil soup made with beautiful oil, chili peppers, Sichuan pepper, and other spices, enhancing the flavor for a hearty dish!

In China, top shell is expressed as abalone. The texture and umami of the top shell combined with the piercing spiciness of green chili is very stimulating♪

One of the four major high-quality dried goods is fish belly (Yudou). Although small, it contains a good amount of collagen, so tomorrow your skin will be smooth♪

Using fermented chili peppers and fermented vegetables such as wild pepper, the spiciness and sourness are provided with a natural flavor without using vinegar. The addition of sourness increases sweating, making it a popular dish not only in cold seasons but also in hot seasons!

This flavor, and this texture, lamb is good but the impact of the gizzards is wonderful♪

Enjoy the mild and light flavor of bullfrog meat with a crispy texture and a spicy taste♪

The specialty of Garakuyama (Holozan), a tourist attraction in Chongqing, is prepared with a whole free-range chicken in this dish. Since a whole chicken is too much for our school, we serve the flavorful chicken thigh meat cut into small pieces along with the bones. Enjoy this representative dish from the region!

A spicy and flavorful stamina dish originating from Chongqing, made with duck blood (set in jelly form), beef and pork entrails (stomach, aorta, etc.), pork offal, pork luncheon meat, and vegetables (bean sprouts, lettuce, wood ear mushrooms, mushrooms), featuring a smoother texture than tofu!

When it comes to representative Japanese Chinese cuisine, this is it. The Mapo Tofu made by our skilled chefs is a cut above the rest. We use firm yet smooth tofu that doesn't fall apart. Enjoy this dish, a pride of our school, pursued for its deliciousness!

Tofu pudding is a soft state before it becomes tofu, and in Sichuan, there is a style of serving it with the flavor of Mapo tofu. Since tofu pudding is not available in Japan, we prepare it by crumbling silken tofu, making it a dish that you will definitely want to pour over white rice.

Chiba tofu is a new type of soybean product that is coagulated mainly from soy protein isolate, vegetable oil, and starch. It is gaining popularity in China because it can be applied to various dishes. Enjoy its elasticity and chewy texture with a spicy and sour cooking method.

This is a classic dish not only in Sichuan cuisine but also in other genres of Chinese cuisine. It pairs well with rice and can be made mild, making it perfect as a palate cleanser for spicier dishes. A reliable choice.

※Availability may vary depending on the season.

The handmade skin is chewy and showcases the artisan's skill!

Because they are handmade by artisans, the skin is crispy and chewy.

Traditional Chinese dried meat, ● meat. A luxurious fried rice (not spicy) made with plenty of concentrated ● meat!!

Japanese soy sauce is light in color but high in salt content, while Chinese soy sauce is dark in color but made from tamari, resulting in a lower salt content and a rich umami flavor. The fried rice made with this Chinese soy sauce is surprisingly refreshing. You will understand its authenticity when you taste it (not spicy).

We came to this school to eat spicy dishes, and this is recommended for those who enjoy such flavors♪

Knife-cut noodles that can be stir-fried require a firm dough to be made. Our head chef trained at a specialty knife-cut noodle shop, so he can create the authentic dough. The chewy texture is a deliciousness that cannot be found elsewhere!

When it comes to representative noodles from Chengdu, this is it. It is called 'carrying noodles' because it originated from selling them in parks where people gather, with ingredients hung on a balance pole, saying 'How about some Dandanmen!' And the noodles are homemade knife-shaved noodles made by specialized craftsmen, which is unique to our school!

Dan Dan noodles originate from Chengdu, but this one is from Chongqing, as indicated in the name. Although it's called 'small noodles', it is not a small size. The name was given because it has a light snack image, so we serve it in a regular size.