Sichuan Cuisine Mala Jushoku
四川料理・麻辣十食
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
วัตถุดิบท้องถิ่นและเทคนิคซื่อชวนสร้างสรรค์อาหารมาล่าระดับพรีเมียม
คะแนน
รีวิว
เมนู
Reservations can be made for a minimum of 4 people.
Reservations can be made for a minimum of 4 people.
Reservations can be made for 4 or more people.
Unchanging number one popularity. Homemade Mapo Tofu sauce made with Sichuan pepper and doubanjiang as a base, with a rich aroma.
Farmed carp from Kasumigaura. Since it is live fish, it will be prepared upon order (1 hour needed if no reservation). Finished with a numbing spicy flavor, it is eaten while being heated. Serves 2-3 people per fish.
A specialty dish from the owner's hometown (the only place in Japan where you can eat this). It is simmered with Nagano-produced bone-in free-range chicken and over 30 types of medicinal spices. It is served with a special sauce.
Finely chopped catfish from Kasumigaura is deep-fried until crispy and stir-fried with chili peppers and Sichuan peppercorns in a spicy dish. Available only at our restaurant in Japan.
Recreating the famous dish from Taihu in Suzhou, China. Stir-fried white fish (Shirauo) from Kasumigaura and eggs.
A popular dish made with chicken thighs, simmered with a secret blend of herbal spices, and generously topped with homemade chili oil.
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