This is a Chinese restaurant located a 5-minute walk from Nishi-Ogikubo Station, just off the shopping street. It has won the Michelin Bib Gourmand award. The interior is casual, with both a la carte and set menu options available. I was thinking of ordering a la carte, but the set menu seemed like a good choice as it offers a variety of dishes. I opted for the omakase course priced at 7200 yen. The dishes I enjoyed included: Yodare chicken (not too spicy but flavorful with a sesame aroma), pickles, jellyfish in sweet vinegar with wolfberries, pork tongue, spicy beef mara, duck meat with red yeast rice, soybean and dried scallop paste, fried river shrimp, black pork loin with black vinegar and sweet potato, nourishing soup, stir-fried bamboo shoots and green onions with minced pork and dried shrimp, fried sea bass with aromatic sauce, pregnant squid, sweet and spicy shrimp, homemade doubanjiang mapo tofu, fermented mustard greens and shark fin salt stewed noodles. The food was made without any artificial seasonings, with a focus on traditional Chinese medicinal cuisine. Despite being gentle on the body, the flavors were rich and delicate, making every dish delicious. The portions were quite generous, so women might find the next lower course more suitable. The restaurant was fully booked that day, with only one female staff member handling the busy service, but she was still attentive and made the dining experience pleasant. I was so full! The cost performance is excellent!

I had the sweet and sour stir-fried large shrimp from the lunch menu. It came with 4 large shrimp, eggplant, lotus root, potatoes, eggs, greens, and was very satisfying. The appetizer of winter melon and chicken soup was also delicious with a gentle flavor. The watermelon juice was made from Oita watermelons and was sweet and tasty. I would like to try the shark fin clay pot rice next time. I will definitely visit again. The restaurant has 5 tables for 4 people each, with no counter seating, so each table is for one group regardless of size. The restaurant is run by one chef and one server, but the service was quick. Thank you for the meal.

After a long time, my spouse and I went to this restaurant that we had been curious about, not too far from our home. We arrived close to 2 pm, so it wasn't crowded and we were seated right away. The food was as delicious as we had hoped. My wife and I agreed that we want to come back again. In conclusion, we will definitely be back!

I visited the Michelin Bib Gourmand Chinese restaurant "Sennoson" located a 7-minute walk from Nishi-Ogikubo. I made a reservation for Saturday at 12 o'clock. The restaurant was fully booked except for reservations, with only one group dining. I ordered the Stir-fried Prawns, Omelette, Seasonal Vegetables, and Sweet and Sour Sauce for 2,000 yen. The dish came with appetizers and rice. The appetizers, consisting of cucumber and bitter gourd with bean paste sauce and tomato soup, were served in about 5 minutes. The quality of the appetizers reflected the Bib Gourmand standard. The main dish, featuring prawns, eggplant, melon, lotus root, and other seasonal vegetables in a tomato-based sweet and sour sauce, was served in about 15 minutes. The combination of prawns, tomatoes, and eggs was delicious. I enjoyed the meal until the end. When I left the restaurant, despite the scorching heat, there was a line of about 10 people waiting outside.

On a holiday, I went to lunch with my family at a restaurant located just a few minutes' walk from Nishi-Ogikubo Station, known for its hundred famous stores. I had made a reservation a few days prior to our visit. When we arrived at the opening time, there was a sign saying "currently full with reservations." It's a popular place indeed. We waited for about three groups before we could enter. The interior of the restaurant had a modern and elegant atmosphere. Even though it was full, we were able to enjoy our meal without worrying about the surroundings. We ordered: - Mapo Tofu Set: 2,000 yen - Fermented Sausage Stir-Fry with Egg, Ground Pork, and Spring Onions: 2,000 yen - Fried Rice with Large Shrimp and Dried Shrimp: 2,000 yen The set came with an appetizer, which on that day was a Winter Melon and Zha Cai Collagen Soup with a strong ginger flavor. The hot mapo tofu was spicy and packed with umami flavor. It went really well with the white rice. The fermented sausage stir-fry had a similar taste to green beans. The egg, ground pork, and spring onions were tender, and the simple flavor seasoned with salt was delightful. It was simple yet had a unique taste that you wouldn't be able to achieve at home, maybe because of the special spices used? It was really delicious. The fried rice had plump shrimp that were large and luxurious. The dried shrimp added a rich aroma. The rice was fluffy and not greasy, with a nice texture. The taste was well-balanced and very delicious. The Chinese cuisine had a rich flavor but was not heavy, with an elegant taste. It was really delicious! It was a satisfying and enjoyable lunchtime.

Lunch at "Chinese Cuisine Sen no Mago" in Nishi-Ogikubo, Tokyo. I ordered the "Fried Rice with Large Shrimp and Dried Shrimp" set for ¥2,000. The restaurant focuses on using homemade seasonings without any chemical additives, incorporating medicinal herbs into their Chinese cuisine. The place is popular among locals and visitors from afar. The set comes with appetizers, and I enjoyed the collagen soup and eggplant with Jinhua ham. The fried rice was simple yet flavorful, packed with the delicious taste of dried shrimp. The large shrimp was plump and tasty, and the portion was generous. I left feeling satisfied and would love to return for their lunch course or dinner menu.

Finally visited the famous Chinese restaurant Sen no Mago in Nishi-Ogikubo. The restaurant prides itself on not using any chemical seasonings. It's about a 10-minute walk from the station, with various unique shops along the way making the route enjoyable. Upon entering, the clientele is different from typical Chinese restaurants, enjoying lunch elegantly. In the back, the owner is working full speed in the kitchen. - Large Shrimp and Dried Shrimp Fried Rice (with appetizer) ¥2000 For the weekend lunch set, there are 4 fried rice options. Each one seems to have a unique twist. I ordered the large shrimp and dried shrimp fried rice, which seemed the most neutral. Shortly after, the waitress brought out the appetizer - century egg with tofu, and broad beans. Just this alone was delicious. But what about the fried rice? Would it live up to our expectations, accustomed to the taste of chemical seasonings used in typical dishes? As I pondered, the fried rice was ready. The fried rice looked delicious with large shrimp. The ingredients included shrimp, dried shrimp, greens, and green onions. There was no sign of egg being used. I immediately tried it, and the deliciousness from the dried shrimp spread throughout my mouth. The oil also had flavor. Additionally, the well-prepared large shrimp added to the overall umami. A fried rice with carefully processed flavors that do not rely on chemical seasonings. Delicious. I highly recommend this restaurant for those who are not fans of chemical seasonings. - Instagram: https://www.instagram.com/friedrice_jp/ - Blog: https://friedrice.exblog.jp/ - Facebook Page: https://www.facebook.com/friedrice.japan

I visited from a far place to try the mapo tofu made with homemade doubanjiang that a Chinese chef highly praised on TV! The mapo tofu had a moderate spiciness and a strong umami flavor, making it very delicious! The flavor was quite bold, so towards the end, it felt a bit overwhelming, so it might be good to share with three or more people!

I visited this place a short walk from Nishi-Ogikubo Station. There is light jazz playing inside the store. I ordered the lunch "Pork Minced Meat and Chinese Cabbage Fried Rice" with a small portion. I had cold Oolong tea. First, an appetizer is served. The fried rice is served in about 5 minutes. The fried rice has a delicious flavor of pork minced meat.

The combination of large shrimp and dried shrimp fried rice, clam ramen, and soy sauce ramen truly showcases the concept of food as medicine. I was surprised by how impactful the dried shrimp flavor was. The soy sauce ramen also impressed me with its depth of flavor despite its simplicity. It's truly a masterful skill to bring out such richness in a basic soy sauce ramen.

Six minutes walk from JR Chuo Line Nishi-Ogikubo Station. Exit from the north gate and turn left, walk about 500 meters along Fushimi Street shopping street, and the restaurant will be on the right side. This Sichuan cuisine restaurant opened in 2009. The owner trained at several Chinese restaurants including "Szechuan Ryuno" in Harajuku and in China before opening this restaurant. Dishes like Mouthwatering Chicken and Dan Dan Noodles have become popular, making it a crowded and popular spot. I usually prefer curry or Indian cuisine for lunch around Nishi-Ogikubo, but on this day, I felt like trying something spicy, so I decided to visit this place. I arrived around 13:10. There were 7 customers already dining, 4 customers arrived after me, and when I finished eating, there were 4 customers waiting outside. I was lucky to find an available seat. Orders are taken orally, and payment is made afterwards. The weekday lunch menu includes 12 dishes of rice and soup with a main dish, and 7 noodle and rice dishes, offering a variety of choices. I was interested in trying a main dish, but since it was my first visit and I wasn't sure what to expect, I ordered the authentic Sichuan-style Dan Dan Noodles without soup. The restaurant has four 4-person tables, one 2-person table, and a private room in the back. The kitchen is run by the stern-looking owner, and there is a lady who appears to be the wife serving customers. The clientele seemed to consist mostly of groups of women. The authentic Sichuan-style Dan Dan Noodles were served in about 12 minutes. The bowl contained minced meat, chopped greens, crushed peanuts, water spinach, chili peppers, and chopped scallions on top of white flat noodles and a red-black sauce. The fried chili peppers seemed to be used for decoration, adding flavor and aroma. I mixed everything well before eating. The noodles were a chewy type without using alkaline water. They were well coated with a sauce based on chili oil and black vinegar. The blend of spiciness, acidity, numbness, and umami was very delicious. The water spinach added a great crunch. The minced meat wasn't as flavorful as expected, but seemed to enhance the sauce with its taste (fat?). Although the portion wasn't large, the strong spiciness, numbness, and umami made me feel satisfied. I enjoyed it until the last bite. The menu also includes "Fermented Szechuan Vegetable," which is probably pickled mustard greens commonly used in Sichuan cuisine. I would like to try dishes like fried rice using this ingredient in the future. Also, they have a special soy sauce ramen, and I'm curious about what kind of ramen a Sichuan cuisine restaurant makes.

This restaurant was selected as one of the top 100, but the dish I had, which was Yodare Tori (drooling chicken) soupless tantanmen, priced at 2300 yen, was disappointing. The Yodare Tori was not spicy enough and had too much sesame. The tantanmen was neither authentic nor Japanese-style in flavor. The location is far from Nishi-Ogikubo, and the price is not justified for lunch. When it comes to Japanese-style Chinese cuisine, places like Choshin Hanten, Chugoku Hanten, and Akasaka Rikyu offer a more authentic experience with better value. The challenge for Japanese chefs in this field is finding a balance between using high-quality ingredients and creating a unique flavor profile that sets them apart from traditional Chinese restaurants.

"Sen no Mago" creates dishes that overflow with energy from the body, following the motto of "medicine and food have the same source." While all the dishes are excellent, this time I tried their signature dish, hot pot. The hot pot contained two types of soup: a special spicy soup made from 15 types of spices over 8 hours, and a collagen soup made from chicken and pork over 12 hours, with the addition of carp dashi. The ingredients included beef, chicken, and carp, as well as fresh vegetables sourced from the owner's hometown in Kyushu. The complex aroma, umami, and strong spiciness created by multiple spices made my tongue and lips tingle. Amidst the spiciness, the faint umami and sweetness of the ingredients healed my palate. The collagen soup gently enveloped the ingredients, warming the body with kindness.

I went to Sen no Mago, a Chinese restaurant in Nishi-Ogikubo, Tokyo, known as one of the top 100 Chinese restaurants. I chose the Dan Dan noodles and sweet and sour pork from the weekend lunch menu. There were about 10 other menu options including mapo tofu, and each dish came with soup. The sweet and sour pork was served first, with a rich and sweet black vinegar sauce. It was delicious, although the portion of meat was a bit small. The Dan Dan noodles were red in color but not very spicy, with a strong sesame flavor. The noodles were soft with a weak chewiness. The Oolong tea was black and had a taste of old tea leaves. Thank you for the meal!

It was fun and delicious with five people. We had two types of mapo tofu - Sichuan style and salty, spicy simmered lamb, minced pork and vegetable fried rice, large shrimp stir-fry with seasonal vegetables in salt koji sauce. The dishes from the appetizers were delicious! We also had small fish tsukudani and deep-fried small shrimp.

Arrived at 1:30 pm on Sunday, waited for about 40 minutes and was the last customer for lunch today. There was no way to avoid the rain, so bringing an umbrella is a must if it looks like rain. For weekend lunch, they offer fried rice and noodle sets, as well as set meals like mapo tofu. Today, I was looking forward to the "Chen Mapo Tofu made with homemade doubanjiang" priced at 2550 yen. Yes, it's expensive, but I was blown away by the first soup. This elegant chicken soup is made without any chemical seasonings...!? The tofu was fluffy, and the soup had a rich flavor that supported the tofu well. I could keep drinking just the soup alone. The mapo tofu is served in a clay pot. Be careful as it is a mix of slightly warm and piping hot when served. It may not look very spicy, but the use of good Sichuan pepper gives a nice numbing sensation. It's not overpowering and leaves a refreshing aftertaste. Thank you for the meal!

It's been 10 months since my last visit to Sen no Mago, a hidden gem of Sichuan cuisine in Nishi-Ogikubo. The restaurant has become more well-known now, and on this day, it was fully booked. I have mixed feelings about this, as I am happy that it's popular but sad that it's harder to make reservations now. The chef here is a master at making his own unique Sichuan bean paste, as well as homemade condiments and medicinal liquor. His dedication to quality is evident, and it sets him apart from other chefs. This time, I ordered the saliva chicken, minced pork and bamboo shoot stir-fry, mapo tofu with 2-year aged bean paste, xiaolongbao, and cellophane noodles with salted lemon and egg stir-fry. The saliva chicken was as delicious as ever, with its perfect balance of spiciness and tender chicken. The minced pork and bamboo shoot stir-fry was flavorful, with a hint of Yacai's saltiness. The mapo tofu was exceptional, with the homemade bean paste adding a depth of flavor. The xiaolongbao was simple yet delicious, allowing the quality of the ingredients to shine. The cellophane noodles were a standout dish, with the 2-year aged lemon adding a unique twist. Overall, the meal was fantastic, and I was impressed by the chef's skill and creativity. I highly recommend this restaurant for anyone looking for authentic and delicious Sichuan cuisine.

I was tired of regular Chinese food, so I wanted to try unique Chinese dishes that can only be found there. The result was a great success. The delicious dishes were Shanghai crab miso, Shanghai crab meat, shrimp with sauce over rice in a clay pot, premium fried rice, Sichuan seasoning with black pork steamed dish, today's fresh fish with fragrant deep-fried and herbal sauce. There were also many homemade drinks like medicinal Shaoxing wine and maca wine to enjoy. This is a valuable restaurant.

I intended to arrive at a relatively early time, but there were already quite a few people waiting, so I signed up on the waiting list. I was planning to wait around the shop, but it was taking quite a long time... When there is a long wait, they will call you when a table is available. I visited in hopes of delicious mapo tofu. There were different types of mapo tofu on the menu, including the one that was featured on TV, and I wasn't sure which one to choose depending on the timing of the serving... Eventually, I asked the staff for advice and finalized my order. I remember the lunch appetizer being chicken soup, and I was impressed by the unique texture and rich yet refreshing taste of the soup. And even though the lunch service ends around 2:00 PM, I was touched to be seated at the last minute, and that added to my excitement... Well, the mapo tofu was not just delicious, but personally, I prefer it a bit spicier. However, it seemed to be spicy enough for most people, as others were enjoying it while sweating. Besides the taste, the staff at this restaurant were excellent in their service. I will definitely visit again. By the way, the parking lot is expensive, so taking the train is recommended.

On a Sunday afternoon, I made a same-day reservation in the morning and when I arrived, the restaurant was fully booked with reservations. The mapo tofu, chicken in black vinegar, fried yakisoba, pork and glass noodle dumplings were all decent. Not bad. The chicken in black vinegar was delicious. The dumplings were so-so. The mapo tofu lacked spiciness and the fried yakisoba was average. The complimentary herbal soup had a good salty flavor. The prices were somewhat high. It may not be worth coming specifically for lunch. However, I heard they offer a course menu for 6,800 yen in the evening where food keeps coming until you say stop, so I would like to try that.

Category: [Tokyo] Chinese/Taiwanese I haven't been to this restaurant in over 4 years, but I finally made it back to China Cuisine Sennoson (Sen no Mago). This time, I went for their recommended "Chef's Choice Course" for 6,800 yen. You can make requests for specific dishes until you say stop, and the dishes keep coming. This time, we had 18 dishes, so it comes out to about 378 yen per dish. Of course, it's not the kind of place where you can easily walk in without a reservation, but the variety and quality of the dishes even when ordering on the spot are outstanding. I won't describe each dish individually as they were all so delicious, but I hope you can enjoy them through the photos and dish names. Pork loin and salad Spinach salad Salted chicken thigh with dried daikon Fermented black vinegar daikon and soybean Beijing-style leaf radish salad Fermented seaweed with chili pepper Fava beans and dried shrimp stir-fry Yunnan black fungus with Sichuan jade sauce Taro, shimeji mushrooms, pork belly, and cabbage in spicy seasoning (no soy sauce) Taiwanese-style dried daikon omelette Homemade twice-cooked pork with doubanjiang Homemade Jinhua ham and choy sum stir-fry Black pork with fermented chili pepper and corn flour Oyster and monkfish collagen hot pot Homemade green chili bean paste simmered ramen and angel prawn Lu rou fan (Taiwanese braised pork rice) Mapo tofu with homemade doubanjiang Lap mei fan (Chinese preserved meat and fermented bamboo shoot clay pot rice) Chicken soba I was impressed by everything - from the homemade seasonings, choice of ingredients, to the perfectly balanced flavors. Despite savoring each dish, it felt like I was savoring Chef Hayata himself by the end. We were fortunate to have a group that could eat such a large quantity, but on the way back, we struggled to walk without anything touching our full stomachs on the train.