About a month ago, I was invited to visit this authentic Sichuan cuisine restaurant where even a Gold status was once achieved. The restaurant is run by a chef and a madame, and they only accept one reservation per day. The total bill for two people was 44,000 yen before tax, with the cheapest course at 15,200 yen. We also had small bottles of beer at 3,200 yen and 4 servings of Shaoxing wine at 4,800 yen. The bill came to 24,350 yen per person. The dishes we enjoyed included: 1) an assortment of 8 appetizers, 2) chicken meatballs with golden needle vegetables and Agaricus soup, 3) simmered shark fin with oyster sauce, 4) bitter melon with Chinese artichoke, 5) boiled beef, 6) spicy stir-fried shrimp with shells, 7) mapo tofu, rice, almond tofu and ice powder, and jasmine tea. Here are my thoughts on the experience: - I felt a bit guilty having the whole place to ourselves with just two people dining. - There was no wine on the drink menu, and the madame recommended the cheapest Shaoxing wine that paired well with the dishes. - All the dishes were seasoned perfectly to my liking, especially dishes 2, 3, 4, and 5. - The flavor profile reminded me of another restaurant in Toyama called "Shanlin," and it turns out both chefs had experience working at a Sichuan restaurant. - If you're looking for authentic Sichuan cuisine after getting tired of Nouvelle Chinoise, this place is worth a try. - Since they only take one reservation per day, you might be able to request some unique and specific dishes if you're a food enthusiast. After this meal, I visited three bars in Ginza for a change of pace.

Chef Zhao Yang, who is the owner, is known as one of the key figures in spreading the charm of Sichuan cuisine in Japan. At the young age of 22, he was appointed as the head chef of "Quanniu Hotel" in Sichuan Province, China, where domestic and foreign dignitaries visit. After coming to Japan, he showcased his skills at "Sichuan Restaurant." Their specialty is, of course, the "Mapo Tofu." The dish starts with a rich umami flavor, followed by a perfect balance of numbing and spiciness. Without relying too much on the numbing spice, the deep umami flavor penetrates even into the core of the tofu, creating a profound taste experience of the world of Mapo Tofu.

Amazing. The food is delicious. But the portion is a bit small... Could go for a second round. It's a medicinal cuisine, so they don't seem to want to serve much alcohol. When I ordered red wine, the wine left by the daughter-in-law couple was brought out. It's summer, but it was served at room temperature... or rather, warm, haha. I'm happy that you can bring your own wine for 2000 yen.

I also enjoyed the meal. The dishes I had were cold dishes, boiled cabbage in milk soup, salt-fried pork, snowflake chicken, and mapo tofu. The salt-fried pork was the highlight of the night, and the combination of chili oil and rice was amazing. The snowflake chicken was tender and fragrant, truly the best reward in life.

Jellyfish, beef, shrimp, green beans, gizzard, broccoli, foie gras, chicken, pork herbal soup, Korean ginseng, minced chicken, flower of Cordyceps sinensis, shark fin, miso sauce of Shanghai crab, beef with Sansho pepper stew, cod milt shrimp cooked to perfection. Quail deep-fried with a nice texture. Mapo tofu with dried kikurage mushrooms and wolfberries. The appetizer was a bit lacking in meat but overall, the traditional Chinese dishes were delicious without any artificial flavors. The spiciness was quite strong, but I'm not a fan of spicy food.

I first visited this place in Hachioji over 20 years ago when it was a high-end Sichuan cuisine restaurant, and since then it has transformed in many ways. When it was in the heart of Ginza, the prices had skyrocketed compared to the Hachioji days, and I thought it was truly Ginza pricing, so I had stayed away since then. However, this time I was invited to a friend's birthday party and had the chance to try their food again after a long time. The content of the dishes has hardly changed from over 20 years ago, with just a few more expensive ingredients here and there, and the difference mainly lies in the interior. But still, I couldn't feel that the food was worth the price even after all these years. Thank you for the meal.

- Appetizer platter with 9 varieties - Soup with tofu pockets - Fin of Yosikiri shark fin from Kesennuma - Duck, eggplant, ginger - Rice field eel - Dried abalone, scallop - Firm duck blood, beef shank - Two types of mapo tofu - Fried rice with mochi rice, red bean paste, and pork fat Zhao Yang, the owner and chef who introduced Sichuan cuisine to Japan, used to cook for Chinese dignitaries and VIPs. Before the pandemic, many Chinese customers frequented the restaurant, with some even traveling from China specifically to dine there. The authentic Sichuan cuisine at Zhao Yang has received praise from Chinese diners. The flavors are mild, possibly due to the absence of MSG, and the spices are used generously. Dining at Zhao Yang felt like being in China, gathered around a round table with friends. Next time, I would like to try the 50,000 yen course menu. Thank you for the wonderful meal.

I visited for the first time and had a course meal that included Shanghai crab, abalone, and other high-end ingredients. However, I was not impressed. I left the dessert uneaten. For drinks, I had two types of Shaoxing wine and baijiu. The staff warned me about the high alcohol content, saying it was a dangerous drink and that I should pour it myself. They did not want to take responsibility. Despite the high bill of over 50,000 yen, I left feeling unsettled.

This restaurant is well-known for its Chinese cuisine in Shinbashi, and is considered one of the top Chinese restaurants in Tokyo. It was ranked as a Gold restaurant on Tabelog in 2017, and changed to Silver in 2018 and 2019, maintaining a Bronze ranking in the past two years. The chef was born in Sichuan, China, and moved to Japan long before opening this restaurant in 2014. He is sometimes seen on TV and is well-known as one of the first major Chinese chefs in Japan. The restaurant is located on the 7th floor of a building just a few minutes from Shinbashi Station. There are several tables in the main dining area, as well as spacious private rooms for 8-10 people each, which can be combined to accommodate more guests. We ordered the 33,000 yen course menu, which is the second most expensive menu (the most expensive is around 50,000 yen per person). The ingredients in the course menu were very luxurious, featuring items such as shark fin, truffle, crab, and cod milt. Menu: ⚫ Assorted appetizers There were 9 individually prepared items. Most of them were bite-sized. We started with the cod milt, which had a sauce that I couldn't identify, maybe a scallion sauce? It didn't have much flavor. There was also a cured meat (beef?) on the right side. Next, we tried the sweet shrimp marinated in Shaoxing wine. The mouth-watering chicken had a good spice level and was well cooked. The highlight was the century egg and ham in the center. It was really flavorful. ⚫ Soy-fermented crab I'm not sure how long it was fermented, but it had a strong flavor and a soft texture. ⚫ Soup Double-boiled duck and soft-shelled turtle soup. It was very warming and made me instantly hungry! ⚫ Shark fin The quality of the shark fin was average. It tasted like it came from a can or pre-packaged. The dish was also a bit cold. I liked the addition of Ma La oil to add more flavor to this dish. ⚫ Sea cucumber and sea cucumber sauce The fish maw was very large, and the sauce was very flavorful. Ma La oil was also added to this dish. ⚫ Stir-fried pork with vegetables It was a vegetable stir-fry. Again, Ma La oil was added to the dish. ⚫ Dried abalone with superior soup and black truffle I enjoyed the strong flavor of the abalone. It was well-cooked and had a good texture. The sauce was flavorful, and the vegetables were well-cooked. However, the truffle was a bit dry and lacked flavor. ⚫ Stir-fried chicken intestines The flavor was quite good, and I liked the use of green peppers in this dish. It had a good kick! However, I think the chef used too much cornstarch or flour to coat the chicken. ⚫ Mapo tofu and dan dan noodles I really liked the mapo tofu here. It was spicy and well-cooked, but some may find it a bit too greasy. The dan dan noodles were also tasty. We ordered three Chinese wines, including a 2020 vintage Moutai. They said the bottles were too expensive, so the restaurant didn't want to pour them for us, which I found a bit unusual. The chef's intention was good, but I think the dishes were too simple and lacked creativity in ingredient selection. The chef also seemed to use a lot of Ma La oil in every dish. I think the 33,000 yen course menu should focus more on the quality of the dishes. The ambiance was nice, and there were some delicious dishes, so I would recommend this restaurant.

I made a reservation at this place because I wanted to eat Chinese food. I was seated in a private room. The assorted appetizers were delicious and went well with alcohol. The Shanghai crab marinated in Shaoxing wine was definitely tasty. The turtle soup was rich in collagen but had a refreshing taste. The shark fin and abalone in Sichuan-style soup, fried spring rolls, dan dan noodles, and mapo tofu were all spicy but very delicious. The Shaoxing wine also went down smoothly. The chef was friendly and even came to greet us in the room. Thank you for the wonderful meal.

Sichuan cuisine. I was able to eat in peace in a private room. The Agaricus soup had a clear and healthy taste without any strong flavors. I have tried various herbal soups before, but it was rare to see one with Agaricus. The shark fin had a chewy and bouncy texture, and the rich sauce was delicious! The Dan Dan noodles and Mapo tofu were spicy with a kick from the chili peppers, but they were tasty and made my body feel warm. The dessert was persimmon. I would like to go back again.

On this day, I visited Mr. Zhao Yang, located near Shinbashi Station. Owner chef Mr. Zhao Yang is an amazing person who served as the head chef of the "Quan Niu Bin Guan" in Sichuan Province, entertaining government officials and foreign dignitaries. After that, he came to Japan and introduced Sichuan cuisine, attracting many people who come to enjoy Mr. Zhao Yang's dishes from China. Due to the influence of the coronavirus pandemic, I was able to easily make a reservation online. The restaurant is located on the 7th floor of a building, and as soon as you get off the elevator, you enter the restaurant. To the right is the dining area, to the left is a large private room, and further back are semi-private rooms. Luckily, I was guided to a semi-private room. As I entered the room, I found a calm private room for four people. There was even a locker provided, where you could store your belongings and long umbrellas. In this time of coronavirus, having a private room was appreciated and calming. I ordered the "Xiong Mao (Panda Course)" for 22,000 yen (including tax) and had Chinese iced tea and lemon sour drinks. I requested the spiciness to be mild. The table had a menu written in Chinese characters, and the chopstick rest was in the shape of a panda. - Cold Appetizers: A seasonal appetizer plate with a refreshing and beautiful appearance. The plump shrimp was delightful, and the spicy flavor of the shredded chicken was unique. - Seasonal Herbal Soup: A herbal soup with oxtail, tomato, and eggplant. The oxtail meat was bone-in, and the original soup seemed to have detoxifying effects. - Steamed Shark Fin: A generous serving of shark fin in a traditional Sichuan sauce. - Classic Boiled Beef: Beef cooked using a traditional method with squid added for texture variation. The spiciness was adjusted to a pleasant level. - Shrimp in Chili Sauce: A favorite dish with a different appearance than the usual shrimp in chili sauce. Two large shrimp were served in a traditional Sichuan sauce with a deep flavor. - Braised Pork Belly with Steamed Buns: Tender braised pork belly served with steamed buns. The seasoning was unique. - Dan Dan Noodles: Simple dan dan noodles. Mix well before eating. This dish was quite spicy. - New-Style Mapo Tofu: A simple but not traditional mapo tofu. Despite being adjusted, it was still spicy. - Dim Sum and Green Tea: Finish with warm green tea and cold jelly. A friendly woman brought all the dishes at the right timing. When clearing the plates, she commented, "Chef will be pleased to see you enjoyed everything." Towards the end, Mr. Zhao Yang himself came to the room to greet us. In the photo, he may seem stern, but in person, he was very kind and gentle. It was refreshing to experience authentic Sichuan cuisine, as we are more accustomed to Japanese-style Chinese dishes. I hope the coronavirus situation improves soon so we can freely visit China for more food adventures. Thank you for the wonderful meal.

Two people visited and made a reservation for the 55,000 yen course. The owner chef Zhao Yang is a genius chef who served as the head chef of the Chinese guesthouse "Jinniu Guesthouse" in his early 20s. He has handled dishes for national leaders of countries such as China, the United States, and Australia. Zhao Yang's repertoire of dishes includes over 7,000 varieties! It's almost a mind-boggling number. Just before the visit, Zhao Yang was featured on a TV show. This time, we tried the dishes featured on that show ("Qing Dun Yu Chi" and "Shui Jing Zha Li Dan"). The "Qing Dun Yu Chi" was amazing. It was a large piece of meat the size of a melon that was taken out of a solemn pot. The appearance alone was striking. Next, the surface of the meat was peeled off, revealing a whole chicken inside. I was already thinking I just wanted to eat this chicken alone, but then the chicken was sliced. Finally, what came out was shark fin. Now, for the taste test. The shark fin was incredibly delicious! It had a simple yet rich flavor. By enclosing the shark fin in chicken and wrapping it in beef skin, then simmering it slowly in water in the pot, the flavor of the ingredients is transferred to the center where the shark fin is. The chicken was moist, tender, and juicy. I was puzzled by one thing. Even when I tasted the water left in the pot, it had no flavor at all. Normally, there should be some broth or flavor...? It tasted like plain water. This further confirmed that the flavor had truly transferred to the center of the dish. But how did they come up with such a cooking method...? The 4,000-year history is truly amazing. Other dishes that left an impression during the course include: - Rare Mushroom Ginseng Fish Bone Soup: The soup has a smooth umami taste of amino acids, followed by a gentle herbal aroma that spreads in the mouth. It's a delicious taste that permeates the body. - Mapo Tofu: Various layers of spiciness spread in the mouth. It has a fizzy spiciness, a tingling spiciness, a sharp spiciness... This way of experiencing spiciness was a first for me. It gives the impression of highlighting the spices. It's not just mapo tofu that goes well with rice, but mapo tofu that you want to savor on its own. - Crystal Pomegranate Egg (Dessert Jelly): When you take a bite, a herbal aroma spreads throughout the mouth. It also has an elegant sweetness. It's an exotic flavor. These dishes showcased the vast range of Chinese people's culinary skills, shaped by a 4,000-year history and vast land.

- Drunk firefly squid that made me swoon - Winter bug and summer grass flower soup with amigasatake, so deeply flavorful! The gelatinous texture of the turtle's claw, the crunch of the mushrooms, oh... - Yoshikiri shark tail from Kesennuma, black truffles from Sichuan, crab roe. A thick and plump shark fin with a hint of acidity in the egg yolk sauce. - Spicy chili sauce with spiny lobster, Miyazaki beef steak wrapped in a paste made from spiny turbot steamed inside a swallow's nest. A small bird with a silly face but surprisingly delicious steamed fish dish. This is true Chinese cuisine. - Dried squid with celery and green onions. With this volume, there's no way you won't be satisfied. - Abalone with bamboo shoots, matsutake mushrooms, and yellow chives. The combination of mountain and dried seafood results in a richness of flavor and texture. - Pigeon eggs with steamed char siu. The pigeon eggs have a unique texture, not too rich, and the char siu with a touch of Sichuan pepper is tender and light. - Dan dan noodles without soup. Finished it all without saying a word. - Mapo tofu. The sweetness of the soybeans is rich, the spiciness and numbing heat, and the saltiness of the fermented black beans combine perfectly. Truly homemade tofu. - Douhua. Not a dessert, but a palate cleanser after all the spiciness. Made without any soy products, using chicken breast, it has a silky smooth texture and a comforting clear soup. - Ai jelly in lychee soup. Even the final dessert was a refreshing sensation on the palate. The cold-brewed grape tea is actually called grape tea, with a scent of muscat. Of course, it's not artificially flavored. The warm tea is a blend of kumquats and puer tea, with a floral and refreshing taste similar to a combination of Earl Grey and osmanthus tea. The aroma, taste, texture, and mouthfeel of each dish stimulate all senses, and all I can say is, "Oh, delicious." It was truly wonderful. The private seating arrangements create a calm atmosphere. There's no unnecessary fancy or extravagance, but for those who seek and appreciate such flavors, it's not necessary.

In a nutshell, this restaurant offers high-quality ingredients with delicate seasoning and excellent balance of salt, while also controlling the temperature of the dishes perfectly. The timing of serving the next dish is impeccable as well. The staff coordination is top-notch, and the service from the daughter of the family-run business is polite and heartfelt. The flavors are a unique blend of Chinese cuisine with a touch of sophistication that hints at Japanese influence. The standout dish was the clear chicken broth with bok choy, offering a pure taste of the vegetable's umami. The restaurant sources premium ingredients, such as the highest grade of bird's nest and perfectly prepared shark fin. The oil in the mapo tofu dish spreads on the tongue in a way that was a new and delightful experience. The sensation of the oil spreading evenly across the taste buds was truly remarkable. Overall, the dining experience was exceptional, and I look forward to visiting again to learn more about the culinary techniques used.

A restaurant that breaks the concept of Sichuan cuisine in a good way. They use homemade chili oil and seasonings, and put an unbelievable amount of effort into preparing the ingredients, taking Sichuan cuisine to a whole new level. It's not just about being spicy, but the depth of flavors in this Chinese cuisine was a first for me.

Authentic Sichuan cuisine that can only be found in Tokyo. You won't find this level of Sichuan cuisine even in China. The soup is very strong, and the mapo tofu is possibly the best in the world. The traditional Sichuan dishes require complex techniques and perfect heat control. A restaurant worth visiting every month.

Tonight I had the opportunity to participate in a private party for regular customers at this restaurant. This restaurant was selected as a Tabelog Silver 2019 restaurant. The owner and chef, Mr. Zhang Yang, is one of the pioneers who introduced the charm of Sichuan cuisine, such as Mapo Tofu and Dan Dan noodles, to Japan. He served as the head chef at the "Quan Niu Bin Guan" in Sichuan Province, where he entertained government officials and foreign dignitaries. He came to Japan in 1988. The course menu includes options priced at 18,000 yen, 22,000 yen, and 33,000 yen. It seems that the 33,000 yen course was chosen. We enjoyed drinks such as Sichuan green tea, Sichuan black tea, and soba tea. The course included seasonal appetizers such as half-year-aged golden century egg, saliva chicken, cod milt with Hua Jiao sauce, fried foie gras, abalone, spring rolls with jellyfish and avocado, honeycomb and shin meat, broccoli, shrimp with scallion oil, sand liver cut like pine cones, Pao Tsai (Sichuan pickles), cod, drunken crab (Shanghai crab), ginseng herbal soup with pigeon eggs, amanita mushrooms, and pork intestines, shark fin soup with shark fin, Shanghai crab miso sauce, and Sichuan truffle, spicy sauce with beef and sea cucumber, oyster stir-fry with sour and spicy sauce, Sichuan mushrooms and fish maw stew with hata fish maw, traditional fermented condiments with duck rolls, dan dan noodles without soup, Mapo tofu, and cabbage soup. The dessert was an amber egg with Korean ginseng, goji berries, saffron, Job's tears, and red flowers. It was a wonderful experience and I would like to thank the MyReviewer who invited me!

A seasonal appetizer for winter: Drunk Shanghai crab with Korean ginseng, served in a stomach-soothing medicinal soup. The dish includes stewed fish tail, Shanghai crab with miso and black truffle sauce, dried sea cucumber and beef stew, fried oyster with black vinegar and chili sauce, a rare dish of fish maw and chicken comb-like mushrooms, fermented seasoning with duck roll, dan dan noodles, mapo tofu, a soup of jade white cabbage, and a delicious and rare dish of amber eggs. These are unique and delicious dishes even in China.

Zhao Yang, famous for authentic Sichuan cuisine. It seems that there are more foreign customers than Japanese. The chef is Zhao Yang and his Japanese son-in-law. His daughter is in charge of the restaurant. It's hard to find authentic Sichuan cuisine in Japan, but this place is different. It may be the only place where you can taste authentic traditional Sichuan cuisine. Personally, it's hard for me to evaluate as I'm used to regular Sichuan cuisine, but for those who want to try the real deal, this is the place to go. Thank you for the meal. I would love to visit again if I have the chance. The dishes I had that day are as follows: "8 appetizers including jellyfish in vinegar, avocado and seaweed spring rolls, duck liver with green pepper sauce, beef and tripe in chili oil, broccoli with Sichuan truffle, salted shrimp, winter melon steamed with Korean ginseng and dried shrimp, young chicken with spicy sauce, tomato", "drunken crab with Shanghai crab", "bird's nest soup with Shanghai crab, matsutake mushrooms, and daikon", "braised sea cucumber", "beef ribs and bamboo shoots fermented in chili peppers with glutinous rice and grains steamed in bread with chrysanthemum", "persimmon tempura and shrimp chili", "homestyle Sichuan stew with dried squid", "Dan Dan noodles", "Mapo tofu", "Rice", "Osmanthus, white wood ear mushrooms, sliced chestnuts, Job's tears, and jelly dessert".

I had the rare opportunity to taste the elusive dish loved by the only female emperor in Chinese history, Empress Wu Zetian, who is also listed as one of the three evil women in China's history. The dish is called "Zetian Bingzi Rou" and it is a Sichuan-style pork belly stewed in a pot. There are very few chefs on the mainland who can make this dish, and Chef Zhao Yang mentioned that it has been four years since he last prepared it. The organizer of this meal had to persuade him multiple times before finally getting to taste this long-awaited dish. The dish follows the four principles of stewed dishes - heat, time, number of ingredients, and alcohol. The use of dried ingredients was also exceptional. It was a truly luxurious dining experience, and the flavors were exquisite. Thank you for the delicious meal.