中國菜房 くどう

Please enjoy the fresh fish, sourced every morning, mixed with scallion oil and Hong Kong sauce.

A popular dish from Kudou. The aroma of spices and Sichuan chili is infused into the oil, resulting in a light finish with soy sauce, Shaoxing wine, vinegar, and mirin.

Using meat miso made from Wagyu beef tendon, it is simmered thoroughly with full heat. The finishing touch is the use of chili oil and Sichuan pepper oil to enhance the aroma and spiciness.

Spare ribs named after what Mao Zedong would likely enjoy. Usually finished in a fried style, but at 'Kudou', they are simmered to be tender.

Tenderly simmered and crispy fried pork shoulder with seasonal vegetables, combined with a sweet and sour sauce made with Lee Kum Kee sauce and sweet soy sauce.