Mapo tofu is a microcosm. The art of delicately and boldly combining umami and spices is brought to life in a piping hot iron pot, and the chefs' insatiable creativity is brought to life. Please enjoy it with your whole body and tongue.
Gakugei University〈Shanghai Restaurant〉
・The restaurant was created by the second-generation owner, Teruhisa Sanada, in response to a request from a regular customer for "Chinese food that goes well with wine."
- The key to this mapo tofu dish, which contains eggplant, shimeji mushrooms, and clams, is the use of green Japanese pepper, which has a strong aroma.
-It is made with plenty of grilled cheese, so it is very satisfying.
Hongo 3-chome (Eiji (Ron Earl) Home Cooking Hongo Branch)
-We have been committed to not changing our recipes or ingredient suppliers for over 20 years since our founding.
・Among these ingredients, the restaurant is confident that the fresh Sichuan peppercorns imported from China "provide a numbing sensation unlike any other."
・It's not salty so you can eat it without rice.
Meiji Shrine (Dongpo)
- Mapo tofu, which 80% of customers order, is famous for being extremely spicy.
- Made by simmering several types of spices and using plenty of green Japanese pepper, the refreshing spiciness is hard to resist.
・We recommend the Mapo Tofu course for 5,900 yen (tax and service charge not included). Mapo Tofu cannot be ordered alone.
Yurakucho (Chinka Shisai Marunouchi Branch)
・The specially made soft tofu is softer than cotton and firmer than silk, and has a springy texture. It is carefully simmered with chicken before cooking to bring out its flavor.
-According to owner chef Chen Pang Yong, "It tastes best when mixed with tofu and rice!"
Kichijoji〈Chinese dish Yunlong〉
- We use hand-cut minced free-range beef to match the strength of our homemade chili bean paste.
- The combination of milky ricotta cheese from Yoshida Farm in Okayama Prefecture and silken tofu creates an inventive taste.
- The crunchy texture of the garlic leaves adds an exquisite accent.
