NANCY (Meguro)
Enjoy "Japanese-Chinese" cuisine on small plates that won't tire you out
Following on from the popular Meguro restaurants Sinatra and Kurumi Thai Restaurant, this new restaurant has opened in a multi-tenant building in the same area. With one serving Japanese cuisine and the other serving Thai cuisine, the idea was to open a Chinese restaurant, which is located geographically in the middle, and so the restaurant decided to take on a new business format that had never been tried before.
Stir-fried guinea fowl with chili peppers
This Sichuan dish, spicy chicken (la zi zi), is adapted using guinea fowl from Ishiguro Farm in Iwate Prefecture. The meat is battered and deep-fried, then seasoned with Shaoxing wine, orange juice, red wine, black vinegar, soy sauce, and other ingredients. Stir-fried with a generous amount of chili peppers and sansho pepper, it packs a punch, but the well-balanced, clear flavor stands out. 1,500 yen.
Drunken Shrimp Tartare
The traditional method is to marinate head-on shrimp in Shaoxing wine, but this dish uses a generous amount of three to four shrimp to create a tartare. The lemongrass-like flavor of Kimu Jiangyu ginger oil gives it a refreshing taste. It's also a nice touch, as you can eat at a standing bar without getting your hands dirty. 800 yen.
Nancy Noodles
The noodles are thin and made from whole wheat flour, and the toppings are modest and simple so that it doesn't feel heavy even when eaten as a final dish. The soup is clear and tastes like a specialty restaurant. The portion is generous, but you can also add toppings for 100 yen for bamboo shoots and 200 yen for roast pork. The total is 900 yen.
"If it's too authentic, the flavors can be strong and spicy, so we aimed for a standing-style bar by incorporating the essence of authentic Chinese cuisine while adding a Japanese touch to avoid it being too imitation," says the head chef.
The menu features a selection of seasonal fresh fish, Japanese Black beef, and other highly flavorful ingredients. Drunken shrimp is arranged into a tartare, a salted and salted snack. Instead of drooling chicken, there's drooling yellowtail. The twists on dishes, such as beef heart tartare served with black fermented black bean sauce, are also appealing to connoisseurs. The use of fermented seasonings and spices such as Sichuan peppers, chili oil, and Sichuan peppercorns is also skillful and exciting. There's also a wide selection of alcoholic beverages, from natural wines to craft sours.
"We pay attention to the aroma and spiciness," says Chef Inomata Katsunaga. 
There is an open kitchen counter, as well as large tables along the wall and near the entrance.
