I revisited the restaurant. The quality of the dinner was as excellent as ever. I saw them skillfully utilize scallops in the egg-free fried rice for people with allergies. The course meal was consistently outstanding in every aspect. The only downside was that the shell of the chili prawns was a bit difficult to eat, but I suppose that's what makes it an adult dish. The atmosphere of the restaurant is great, and I definitely want to visit with my family once a year. I revisited the restaurant. I made it just in time for lunch, as the last order is at 2 pm. I chose the prefix lunch course. It started with appetizers, followed by two soups, both with shark fin, then a choice of three main dishes, including mapo tofu and rice, and dessert, following the classic flow. It would be impossible to order this a la carte. This restaurant is truly amazing. Thank you for the wonderful meal. My wife loves mapo tofu, so I found Szechuan Hanbai, a restaurant that specializes in it. The atmosphere is impressive and exudes confidence, but even first-time visitors can feel comfortable at a perfect level. The food is just amazing. You can't go wrong with anything you order. On this day, we had appetizers, spring rolls, sweet and sour pork, and of course, the mapo tofu, which is a must. It goes perfectly with white rice. For dessert, we had sesame dumplings and almond jelly. The view and the clientele are both great, making this restaurant a definite recommendation.

Visit during the day on July 22, 2022. The first visit was on March 31, 2013. Second visit after 9 years and 4 months. - Ordered Items: - Mapo tofu lunch set for 1,500 yen - Egg soup with mushrooms - Free refills for white rice - Individual adjustment of spiciness for mapo tofu not allowed - Can request chili oil and Sichuan pepper for personal adjustment - Taste: - The mapo tofu has a high-quality taste that stands out! - The balance of numbing and spicy flavors by default is excellent, so I ended up using chili oil and Sichuan pepper almost not at all - The bright red oil with a chili pepper color is visually appealing - The base soup has a solid umami flavor - The seasoning has a very nice aroma - The spiciness of chili pepper is not overpowering, and the fragrance of Sichuan pepper and the flavor of aromatic vegetables are good - No greasiness is felt, and the balance is excellent - Enjoyed the pleasure of sweating gently from the core of the body - When combined with the sweetness of white rice, it's even better - Ate it all in a trance - Visit Record: - Date and Waiting Situation: - July 22, 2022, 11:36 - No waiting to enter - Seated at a good table by the window in the back (2-person table 18A) - Lucky to get a nice seat - Wait for the food was 2-3 minutes. Meal time was 18 minutes - Location: - A few minutes from Nagatacho Station Exit 4 - 5th and 6th floors of the Zenkoku Ryokan Kaikan building - 5th floor is for banquets, 6th floor is for regular dining - Restaurant Situation: - Disinfected hands at the entrance before entering - Mainly older customers, I was among the younger ones - Several solo diners, including myself - Service felt like a routine - Paper towels provided instead of wet towels, only paper napkins and toothpicks on the table - Restroom: - In front of the elevator, separate for men and women - 3 urinals, 1 Western-style toilet seat (TOTO) - JAMES MARTIN hand soap, paper towels provided Rating average 3.77, 936 reviews. My reviewer score 3.65 from 26 reviews. 3.62.

I went to Akasaka Sichuan Restaurant for lunch around noon and was lucky to find a parking spot. We were the second group to be seated on the 6th floor. The restaurant was crowded with customers, with more than 5 groups waiting. I ordered the ¥3,000 lunch set, which allows you to choose 2 out of 4 daily dishes and comes with shark fin soup and almond jelly. It's a great deal for two people as you can try all four dishes. I definitely need to come back next month.

Chen Kenichi's restaurant, the Iron Chef. When the Iron Chef show was on, I was a student and thought that these amazing dishes were in a distant world rather than something to aspire to, but finally, I made it here. Or rather, I was brought here haha. The cuisine is Sichuan style, so there were a lot of spicy dishes, but they were all delicious! The 10-year-old Shaoxing wine in a bottle paired well with everything! The appearance of the shark fin stew was truly luxurious. It was a wonderful moment.

After three years, I visited the Sichuan restaurant. It is a pioneer in Sichuan cuisine. At 1:30 in the afternoon, there were five or six groups waiting, but the restaurant is spacious so the turnover is quite fast. The set menu, where you choose one dish from four options, costs 1600 yen. This time, I chose the cold scallop and shrimp salad. The scallops and shrimp were plentiful and satisfying. The pickled vegetables and rice were delicious. Rice refills are available. The soup, made with mushrooms and eggs, also had a luxurious taste. The building may look plain, especially for a public institution, but that might be why the prices are so reasonable. Thank you for the meal.

I went for lunch on a regular day! We had to wait until everyone arrived before we could be seated. The restaurant was crowded and busy, but the turnover was good so we didn't have to wait too long. I couldn't resist ordering the Sichuan mapo tofu from the lunch menu, along with the braised beef. The beef was tender and delicious, and the mapo tofu was fantastic. I ended up having seconds of rice because it was so good. It was a luxurious lunch experience and I ended up eating too much!

The first appetizer was forgotten to be photographed. The lunch course was satisfying with a variety of dishes. I started craving white rice from the beginning. This is a rice thief. The shrimp and egg stir-fry with black vinegar sauce was quite sweet and strong in black vinegar flavor. I tried both the spicy and regular mapo tofu. The spicy one was slightly spicy and enjoyable. The almond jelly for dessert was also good.

Located in Hirakawa-cho, this is a Sichuan cuisine restaurant owned by Iron Chef Chen Kenichi. The service from the staff, especially the male servers, was excellent and made the atmosphere very pleasant. However, the food itself may vary from person to person, but personally, I found it to be heavy on oil and salt, which made it difficult for my stomach to handle as I ate. Despite this, the waiting lounge was well-maintained and the service was top-notch, so it might be better to order dishes with less oil next time.

I became a fan of "Iron Chef" after becoming an adult, and my favorite chef is Chen Kenichi. He always has a mischievous look, cooks with joy, and his impressive cutting of ingredients with a Chinese knife is memorable. I finally had the opportunity to visit "Szechuan Hanten," where Chen Kenichi served as the second-generation owner chef. The restaurant is located in an old building and has an old-fashioned, elegant appearance. The interior is a bit dim, making it difficult for photos to stand out (laughs). I ordered the lunch set for 1,600 yen, which includes a choice of four main dishes, lunch soup, and unlimited rice with pickled vegetables. I chose the "Stir-fried Squid with Red Chili Peppers" as my main dish. It may seem strange not to order mapo tofu, but I have a weakness for Chinese-style squid. The dish was served in just over 5 minutes, which is perfect for a quick lunch break. I noticed many people dining alone, probably taking a break from work. On the other hand, there were also families enjoying a leisurely lunch, showing that this place caters to various purposes. The Stir-fried Squid with Red Chili Peppers had a wonderful aroma of chili peppers and Sichuan peppercorns. It was quite spicy when I first tasted it, but the heat didn't linger, and it had a refined spiciness that was enjoyable. The squid was cut into large pieces, providing a satisfying texture. The dish was filled with plenty of colorful vegetables, making it enjoyable from start to finish. I definitely want to try the mapo tofu next time. Thank you for the meal!

I was surprised to find out that the famous Chinese Iron Chef, Chen Kenichi's restaurant was located on the upper floor of an old building. However, when the elevator doors opened, I was greeted with a high-end Chinese restaurant. The service from the staff was at a hotel level, and the food looked delicious. After much deliberation, I ordered a cold appetizer platter, scallops and yellow chive stir-fry, Chen's mapo tofu, chicken stir-fry, and Chen Kenichi's soup-less tantanmen. Everything was delicious, and I thoroughly enjoyed my Chinese meal. The standout dishes were definitely the mapo tofu and the soup-less tantanmen. The deep and refreshing spiciness of the mapo tofu was unparalleled, while the aroma and rich flavor of the soup-less tantanmen were irresistible. It was delicious, joyful, and fulfilling. I would love to come back again. Thank you for the wonderful meal.

This is a review of a restaurant called "2023 Hyakumeiten." The 5th floor of the building is a banquet hall, and the 6th floor is the reception and general dining area. They offer a lunch set for 1,600 yen, where you can choose one item from four options. The set includes rice, soup, and pickled vegetables. I chose the Mapo Tofu for my lunch set. The Mapo Tofu is spicy and numbing, with flavors of Sichuan peppercorns and chili. The pickled vegetables add a crunchy texture. The soup is made with various ingredients. The Mapo Tofu was delicious and went well with the rice.

I visited the Chinese restaurant "Akasaka Szechuan Restaurant" in Nagatacho for their Szechuan Cuisine All-You-Can-Eat Order Buffet, which I had reserved in advance for late August at 7 pm. The buffet was available from August 8th to August 31st, priced at 12,000 yen for adults and 6,000 yen for elementary school students (including tax and an additional 10% service charge). It was a feast for food lovers! Let's enjoy to our heart's content! We started with a toast with Oolong tea for 600 yen. The highlights included the one-time-only tender shark fin soup, delicious shrimp chili with a strong flavor of green onions and ginger, truffle-infused tofu shrimp mayo, succulent large prawns, crunchy caramelized pecan nuts, refreshing ginger sauce eggplant, perfectly seasoned black pepper beef sirloin, flavorful black vinegar sweet and sour pork, light and refreshing Chinese chives and bean sprouts stir-fry, tender abalone and asparagus stew with a rich sauce, tasty scallop and dried tomato stir-fry, refreshing almond jelly with fruits, slightly chewy XO sauce squid stir-fry, crunchy jellyfish cold dish, flavorful five-treasure fried rice, crispy spring rolls, refreshing ai yu jelly, and sesame balls. My friend enjoyed the tantan noodles and white fish mapo tofu. The food was served promptly, and the staff's service was attentive, making it a delightful dining experience. Thank you for the wonderful meal.

This was my third visit to Sichuan Restaurant ❤️ I arrived a little after 12:30 and surprisingly it wasn't crowded that day. I was seated quickly and the food was served incredibly fast. It seems like the busyness varies depending on the day. However, the mapo tofu was a bit lukewarm compared to usual...? Although it's a bit pricey for a business lunch, the deliciousness is addicting. I'm struggling because I want to go back again! Thank you for the meal!

Food Analyst Association's famous restaurant course. This time it was Szechuan Hanten in Akasaka. The chairman gave a lecture on Szechuan cuisine, and the chef talked about the history of Szechuan Hanten before we enjoyed the course meal. Even the jellyfish in the appetizer had a different texture and flavor. The meat in the Bang Bang Chicken was thin and soaked in a spicy miso-like sauce. The Cloud White Pork Slices were thinly sliced pork belly that paired well with vegetables, almost like a salad. And of course, we had beer from the start. Stir-fried squid with milk was a unique taste, similar to Cantonese cuisine but with a twist. The shrimp chili was spicy yet elegant, leaving a refreshing aftertaste. The seafood fried rice took 6 months to make, with a special crispy texture and delicious ingredients. And then, the legendary Mapo Tofu. The head chef even demonstrated how to make it perfectly, teaching us the secrets to its delicious spiciness and avoiding sogginess. When we finally tasted it, the slight spiciness was followed by a tingling sensation and a refreshing kick. When paired with tofu, it was just right. And when eaten with rice, it was the perfect harmony. They put so much thought into creating this perfect balance of flavors and textures to delight their customers. It was a combination of tradition, skill, and hospitality. It was a truly wonderful training session!

Tonight, we had a self-organized meetup at "Akasaka Sichuan Restaurant" for the "Sichuan Cuisine All-You-Can-Eat" event. "Akasaka Sichuan Restaurant" was frequented by my late father, who used to work nearby during the heyday of the former owner, Mr. Chen Kenichi. Whenever my father visited, Mr. Chen would always come out to chat and have a good time. Both have passed away now, and this was my first visit to the restaurant. However, as soon as I got off the elevator, a middle-aged staff member immediately recognized me and said, "Oh, you must be Mr. Ohara." It felt like he could see a resemblance to my father, who used to visit the restaurant when he was around my age. There were 70 menu options available, and even though it was an order buffet, we could only order up to three items at a time. We managed to order 21 items plus an additional 2 items before the last order time, within a two-hour time frame. The participation of our moderator lady, who could easily defeat Gal Sone, and a Mixi friend known as the biggest eater on Mixi, was significant. Even when the rest of us were almost full, these two managed to eat everything without leaving any leftovers. The moderator lady said, "I was planning to eat all 70 dishes, but ran out of time, what a shame!" She had a remarkable appetite, reminiscing about the time she devoured 2kg of steak at an all-you-can-eat steakhouse and regretting that she could have eaten over 1kg more if there was more time. Although the mapo tofu and chilled soba they ordered were just a few bites for us who were already full, we couldn't resist the desserts. We compared and tasted fruit almond jelly, almond pudding, mango pudding, and ai yu jelly, but the moderator lady, in addition to these four, also finished off coconut steamed buns, pure red bean buns, sesame dumplings, and sesame balls. She won the "Torimatsu Contest" at the end of the Heisei era, defeating the big-eating gourmets gathered from various social media platforms. The restaurant is located in Nagatacho, but since our stomachs were heavy and the temperature had dropped, we took a leisurely walk all the way to Akasaka-Mitsuke Station for a refreshing evening stroll and to aid digestion on our way home.

I arrived at the restaurant around 1:00 pm on Friday and immediately ordered the lunch set with mapo tofu and almond jelly. It was served in about 10 minutes. At first, I thought it wasn't too spicy, but as I continued eating, the spiciness started to kick in. It wasn't just a regular spicy flavor, but I could also taste the numbing sensation of Sichuan peppercorns. When I had eaten more than half, the spiciness turned into a delicious flavor. It was a sensation where I could still enjoy the taste despite the heat. I was able to enjoy something even better than I expected.

We chose this restaurant because we had a dinner meeting with customers from Aichi, and we sat around a historic Chinese round table. We could only take two photos during the meal, but each dish was of high quality and served individually. Depending on how much alcohol you drink, the course meal was around 11,000 yen, and alcohol was around 5,000-6,000 yen, so the total cost was about 16,000-17,000 yen. The service was also pleasant as befits an established restaurant.

Akasaka Szechuan Restaurant used to be my go-to lunch spot when my workplace was in Nagatacho. I wonder if they still have the secret menu item (Dover Ho Fun?)... The lunch set always includes the classic mapo tofu♪ I used to remember feeling the numbing sensation of the Sichuan peppercorns more, so I was a bit disappointed that I couldn't taste the spiciness at all now. Maybe my taste buds have become desensitized?

Sichuan cuisine is best represented by Sichuan Restaurant. I came here based on a request for spicy mapo tofu, but aside from mapo tofu, everything else is also spicy. The shrimp in chili sauce is also spicy, so be sure to check the level of spiciness. I couldn't resist ordering spring rolls as well. I want to hear that crispy sound when biting into them. The glossy black vinegar sweet and sour pork looks beautiful. The shredded pork with green peppers doesn't have that greasy appearance when served, and the crunchy texture of the green peppers is amazing. Now, the main dish, mapo tofu, has arrived. At first, it doesn't seem too spicy, but then the heat hits suddenly, and my pores start opening up. Mapo tofu is definitely best with rice. Even though I'm full from the rice, I can't resist trying the mixed vegetable ramen. The aroma of sesame oil is amazing, and my stomach feels like it's going to burst. Finally, I end the meal with almond jelly.

This was my first visit. I arrived around 5:30 pm and the restaurant wasn't too crowded yet. I came specifically for the mapo tofu, which is rumored to be extremely spicy. However, it wasn't as spicy as expected, and it was a delicious mapo tofu that was just right as a side dish with rice. I also ordered a variety of other dishes, and all of them had the perfect amount of seasoning! I really like this flavor profile. Each dish seemed to be carefully made, preserving the taste of Mr. Chen Kenichi. The sweet and sour pork with black vinegar was also amazing. Thank you for the meal.

There is no particularly delicious dish. The restaurant name is misleading. Mapo tofu is not much different in any restaurant. I think that's just the nature of the dish. Dan dan noodles also don't suit my taste. I take one bite and leave the rest. I don't understand at all what's so delicious about Wunpairo. The shark fin soup is not from the banded houndshark but from the gummy shark. This is truly delicious. I always think that rice does not go well with mapo tofu no matter how many times I try.

Typhoon canceled our plans, so we decided to go on a cool noodle journey. The bustling and tranquil "Three Cold Appetizer Platter" included "Honeycomb," "Beef Tongue," and "Dried Tofu," followed by Shrimp Chili, Wonton with Sesame and Spicy Sauce, and Mapo Tofu. Next up on our 2023 cool noodle journey #33 was the "Bang Bang Chicken Cold Soba," another delicious dish from a renowned restaurant. #SzechuanRestaurant #2023CoolNoodleJourney #CoolNoodleJourney #DriedTofu #ShrimpChili #MapoTofu #BangBangChickenColdSoba #SzechuanCuisine