Sichuan Cuisine Mara Sensei Takanawa Gateway

【Special】① Today's appetizer ② Half size of the famous mouth-watering chicken dish on a plate; Sichuan mouth-watering chicken or Aoyama pepper sauce mouth-watering chicken ③ Half size of the famous Mapo tofu on a plate; Old Sichuan Mapo tofu or medicinal Mapo tofu ④ One drink of your choice; The Premium Malt's fragrant ale, Kaku highball, Jim Beam highball, Midori gin soda, lemon sour, Shaoxing wine glass, jasmine tea (non-alcoholic), oolong tea (non-alcoholic), green tea (non-alcoholic) each

■Sweet and Spicy: For beginners of spicy food, those who are a bit sensitive to heat should start here! ↓ ■Mild Spicy: For those who want to enjoy a moderate spiciness with a strong numbing sensation from Sichuan pepper, this is highly recommended! ↓ ■Medium Spicy: Recommended for those who like spicy food to some extent! ↓ ■Hot: The spiciness of authentic Sichuan. For those who are strong with heat and accustomed to spicy food. ↓ ■Extra Hot: For those who can handle a lot of heat. ↓ ■Hellishly Hot: For those seeking even more spiciness. ↓ ■Extreme Hot: The spiciest level at our restaurant, for spicy food enthusiasts. 【Tip】It is recommended to choose a level that is milder than what you think you can handle. If you want to add more numbing or spiciness, feel free to adjust to your preferred level with the Sichuan pepper and two types of chili oil available on the table.

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

Special green Sichuan pepper sauce for mouthwatering chicken, it has no spiciness from chili but a strong numbing sensation from the pepper, making it an addictive dish.

Classic dish from the early 20th century in Chengdu, Sichuan Province, where the Guo couple would cook discarded beef offal in a spiced broth, cool it down, slice it thinly, and serve it with a sauce made from chili oil and spices. This dish became popular and was named 'Couple's Lung Slices' by everyone. 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.

【Popular】Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen) 'Delicious, Spicy, Hot, Numbing' Using 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 spicy and delicious that stimulates the five senses. By using sweet bean sauce, you can feel a sweetness in the spiciness. When you mix in a block of soft silk tofu, it blends with the Mapo sauce, making it creamy and delicious. Additionally, you can top it with free cilantro grown by contracted farmers, which has a rich flavor.

Specialty: Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen). 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 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 umami flavor.

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

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Recommended dish. A stew made with beef tripe, honeycomb tripe, duck blood, spam, and vegetables simmered in spicy soup. A perfect combination of garlic aroma, spicy stimulation, hormone texture, and vegetable umami.

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

Unlike the Japanese-style cabbage twice-cooked pork, this dish uses pork belly with skin that is boiled, sliced thinly, and stir-fried with seasonings such as garlic leaves, aged doubanjiang, and fermented black bean sauce, resulting in meat that is chewy and rich in flavor.

Recommended: This dish does not use mala hot pot soup, only Sichuan pepper oil. 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 / Super Hot (+200 yen). Trademark application in progress. Fluffy and warm white fish combined with the extremely popular saliva sauce from Spicy Master, creating a delicious and spicy dish conceived by Spicy Master.

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

Recommended: Yazai is an essential pickle in Sichuan cuisine, known for its crunchy texture and rich flavor unique to pickles. We have 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

[Specialty] Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Domineering Spicy (+200 yen) each

Recommended: Chongqing Wanzamen with selectable spiciness: sweet and spicy / mild spicy / medium spicy / hot spicy / extra hot / hellishly spicy / super spicy (+200 yen). This is a Sichuan-style mixed noodle dish topped with simmered white peas, ground meat, and bean sprouts, cooked with a soy sauce base, Sichuan pepper, and chili oil. It was featured in a documentary program broadcasted by 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 and popularize this flavor in Japan as a new menu item.

Choose your spiciness: Sweet and Spicy / Mild Spicy / Medium Spicy / Hot Spicy / Extra Hot / Hellishly Spicy / Sadistic Spicy (+200 yen). The smooth vermicelli is finished healthily with refreshing black vinegar and medicinal spices. Especially popular among women!

[Standard] Choose your spiciness: Sweet 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

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