Chinese Hunan Cuisine Li Xiangtan Shousai Kan

Crispy fried chicken thigh topped with homemade sweet chili sauce. A spicy and slightly sweet addictive flavor perfect for summer.

This is a classic dish from Hunan, featuring pork intestine and mushrooms that have been slowly stewed until tender. It is finished with oil infused with green Sichuan pepper (harvested before it ripens), which adds a mild numbing and spiciness compared to red Sichuan pepper, but the fresh, sharp aroma stimulates the appetite.

A dish made with seasonal zucchini and coarsely ground meat stir-fried with shiso. Similar to Japanese perilla, shiso is commonly used as a condiment in Hunan cuisine. During the summer, when shiso is in season, it is often used in stir-fries.

A delicious seasonal dish with eggplant that absorbs a mildly spicy soy sauce. Its rich flavor makes it perfect for rice or as a companion to drinks.

A plate of 20 crawfish seasoned with a variety of spices for a spicy flavor. This is a popular seasonal dish known to everyone in mainland China. The crawfish have a firm texture similar to that of small lobsters. Our crawfish are sourced from safe, edible sources.

Rice tofu is a traditional ingredient from Hunan, made by adding calcium carbonate (a coagulant also used in making konjac, which used to be made with plant ash) to rice juice and mixing it while heating until it solidifies. It has a smooth and chewy texture. It looks just like mapo tofu! The texture is also chewy, making it satisfying to eat.

This is a rice noodle dish stir-fried with fresh cilantro and beef, which is currently in season. The cilantro, which has been bathed in plenty of sunlight, remains crisp and aromatic even after being stir-fried. Our restaurant buys cilantro in bulk every day, so we are confident in its freshness! The beef is also well-prepared, making it very tender. Please mix it well before enjoying.

We topped our homemade milk pudding made with rich milk with sweet red bean paste cooked with black rice. The chewy texture of the black rice and its unique sweet aroma make it a recommended winter dessert.

Choose between Japanese style or Hunan local style (+100 yen)!

Our most popular dish! The difference from Sichuan Mapo Tofu is that it does not contain Sichuan pepper (which numbs the tongue), making it recommended for those who are not fond of numbness!

In a way, this might be the traditional Mapo Tofu from Hunan! It uses sliced fried tofu, so the flavor seeps in and it's delicious! It might also be fun to compare the taste with typical Mapo Tofu!?

This is the braised pork from Hunan that was a favorite of Mao Zedong! We have simmered large pieces of pork belly with the skin until tender. It has a spicy kick and a flavor that is different from Japanese braised pork.

This is one of the most popular dishes in Hunan. There is even a chef in the restaurant who specializes in making this dish! It is a representative of spicy and delicious food that makes you sweat, using a lot of fresh hot chili peppers!

This is a perfect accompaniment to Hunan rice! It is a dish made by stir-frying thinly sliced pork with pickled vegetables called Sasage, which belong to the legume family. The unique sourness and spiciness leave a lingering deliciousness!

In Japanese Chinese cuisine, the typical dish using pork liver is stir-fried liver with garlic chives, but in Hunan, stir-fried bandit style is the most popular. This dish is described as rough and fierce like a bandit, featuring pork liver stir-fried with chili peppers, a small amount of vegetables, and various seasonings for a rich flavor.

A popular dish in Hunan, loved by a wide range of ages from small children to grandparents. Use a mortar to mash the century egg and chili (for those who are not good with spicy, you can use bell pepper or shishito pepper) to your preferred texture and shape, then mix it all together and enjoy. It may be hard to imagine the taste, but it is quite delicious!

A chef who had never eaten or made shrimp chili before has risen to the challenge! In response to many customer requests, our restaurant's original shrimp chili has been completed! The base uses ketchup, which is common in Japan, but other seasonings and flavors have been creatively adjusted. It is not very spicy, making it suitable for a wide range of generations. Of course, it can also be made spicier!

Stir-fried cucumbers are very popular in Hunan. Since they are stir-fried with perilla, they are refreshing and very delicious!

This is the representative dish of Hunan cuisine! The snapper cheek is steamed with a traditional chili paste from Hunan Province called Tuo La Jiao, resulting in a sauce with rich flavor and perfectly tender snapper that pairs wonderfully! It may look very spicy, but surprisingly it is mild! Of course, it can be made very spicy too! 1,250 yen (for 2-3 servings), 1,980 yen (for 4-5 servings)

We use homemade noodles made with only domestically grown rice and water from contracted farmers, with absolutely no additives! (100% homemade additive-free rice noodles!)

Our original sauce made with plenty of secret chili oil, sesame paste, and nuts, topped with special meat miso used in our mapo tofu. The sauce and meat miso mix well with the rice noodles!

These noodles have a texture similar to spaghetti! You can choose from beef tendon, braised pork, chicken, pig's trotter, stir-fried wood ear mushrooms with pork, stir-fried string beans with pork, mixed vegetables, and hot and sour soup! In addition to the above ingredients, you can also get free toppings of cilantro, green onions, peanuts, pickled mustard greens, and pickled vegetables!

These are chewy noodles that are wide like kishimen! You can choose from beef tendon, braised pork, chicken, pig's trotters, stir-fried shredded pork with wood ear mushrooms, stir-fried shredded pork with string beans, mixed vegetables, and hot and sour options! In addition to the above ingredients, you can get free toppings of cilantro, green onions, peanuts, pickled mustard greens, and pickled vegetables!

This is a type of dry noodle similar to oil soba, with the aroma of sesame oil spreading throughout.

This stir-fried noodle dish features a sauce made with fermented soybeans, offering a slight spiciness. It is extremely popular among male customers!