The reviewer visited a restaurant on a Sunday after a heavy drinking party. The restaurant had a simple menu with a limited selection of dishes. They ordered a cold appetizer platter, spicy sesame noodles, and rice. The appetizers were beautifully presented and had a good balance of flavors. The spicy sesame noodles had a complex but enjoyable taste with a nice balance of sesame richness, spiciness, and acidity. The service was attentive and friendly, but the overall atmosphere of the restaurant was a bit cold and impersonal. The pricing of the dishes was considered reasonable, but the reviewer felt that the restaurant was more suitable for dining with a group of people rather than for casual or solo dining.

We made a reservation in advance and visited the restaurant on a Sunday afternoon with a friend. It was a highly rated restaurant that we heard about during a gourmet conversation with a certain acquaintance, so we decided to try it out. While waiting for our friend who was running late, we ordered Sichuan wonton, ginger eggplant, and a glass of white wine (Macon). The Macon wine arrived chilled and had a crisp, dry taste with a lingering richness, which complemented the dishes well. We then tried the Sichuan wontons, which were flavorful and satisfying. The ginger eggplant was light and refreshing, perfect for a hot summer lunch. When our friend arrived, we asked the staff for recommendations and ordered shrimp with green peppercorn sauce and green beans, stir-fried pickles, mapo tofu, crab fried rice, almond tofu, and another glass of white wine (Chilean Cabernet Sauvignon). Everything was delicious, but the standout dishes were the crab fried rice, green beans, shrimp, and mapo tofu, all of which were of high quality. Overall, it was a great dining experience and we would love to visit again.

Sichuan-style dan dan noodles without soup. It inherits the delicate spicy flavor of Zhao Yang's DNA. The noodles are served with the fragrance of Sichuan peppercorns. Made with homemade chili oil, sweet bean paste, soy sauce-flavored meat miso, and homemade Sichuan pepper oil, it offers a refreshing spiciness and aroma that stimulates the brain, with a clean and sharp aftertaste. Described as the closest to the original roots of dan dan noodles in history. The forefront flavor is sour, so it requires some concentration to fully enjoy the wonderful aroma of chili oil, Sichuan pepper, and peppercorns. The medium-thin noodles lean towards authenticity, with no impression of sesame paste or numbing sensation (possibly due to oversight). The spiciness is not particularly strong but appropriate, with an overall delicate balance.

I entered the restaurant on a holiday night. The place was fully booked with reservations. There was one group ahead of us. We ordered a la carte and everything was delicious. Yodare chicken: chicken soaked in creamy soup. Sweet and sour pork: fried pork with a sweet and savory sauce, very fatty. Mapo tofu: tofu without a sweet and sour sauce. Tan-tan noodles: thin noodles with pine nuts as an accent. There also seems to be a course menu available.

I visited during the day, around 1pm, and the restaurant was about half full. The atmosphere was slightly dim and calm. I ordered Sichuan wontons and crab fried rice. The wontons were chewy and delicious, while the fried rice was moist with fluffy eggs. Although it was a bit pricey for lunch with just a la carte options, I thought the food was worth the price.

■Restaurant Information Sometimes I crave Sichuan cuisine, and today I came to "Umeka" in Kagurazaka. This place is unique in that a female chef cooks Sichuan cuisine. They offer lunch, but it seems like they don't have a separate lunch menu. Everyone ordered their favorite dishes, and there were a lot of noodles and fried rice dishes being ordered, probably because it was lunchtime. Today, we ordered the following menu items: ■What we ate - Sichuan specialty "Drooling Chicken" ¥1650 - Dry Dan Dan noodles ¥1540 - Rice ¥220 The food arrived in about 15 minutes. First, the Drooling Chicken. It was moist and tender, soaked in a sauce or soup. It wasn't too spicy and had a gentle flavor. Personally, I prefer it with a stronger taste of black vinegar and Sichuan peppercorns, but if you like a milder flavor, this might be perfect for you. The Dry Dan Dan noodles were also mild in flavor. It didn't have the typical greasy feel you find in ramen shops, and even though we ordered rice, there was not much minced meat or sauce, so we probably didn't need the rice. If you're looking for a refined and mild Sichuan cuisine experience, definitely give this place a try! On the Instagram account "Tokyo Lunch Eats by a Nonexistent Guy" with 70,000 followers, I introduce delicious food from Tokyo and all over Japan! Instagram→https://www.instagram.com/non.aldesuga.nanika/?hl=ja Twitter→https://twitter.com/nonaldesuga

I heard that a female chef is cooking Szechuan cuisine, so I decided to try a nearby restaurant that I had been eyeing for a while. Located in Gyuga-Kagurazaka, "Chinese Szechuan Cuisine Meishan" is a place where you can enjoy authentic Szechuan dishes. The restaurant is easy to find as it is located on a main street, unlike the narrow and winding alleys typical of Gyuga-Kagurazaka. The restaurant is small, with only about six tables, making it cozy and intimate. Despite being fully booked on the day of my visit, the service was smooth and efficient. I decided to order a la carte dishes instead of opting for the set menu. I ordered the chilled winter melon with dried shrimp, braised shark fin in sour and spicy sauce, beef with Szechuan pepper oil, and Chen Mapo tofu. The chilled winter melon with dried shrimp was a simple yet flavorful appetizer, highlighting the natural taste of the ingredients. The braised shark fin had a tangy and spicy flavor, stimulating the appetite with its rich texture. The Chen Mapo tofu was a perfect example of the classic dish, with a flawless balance of numbing and spicy flavors. The beef with Szechuan pepper oil was a standout dish, with a refreshing numbing sensation complemented by the sweetness of the beef. However, I felt that the cilantro topping could have been served on the side to preserve its aroma. The order in which the dishes were served could have been better, with the more punchy flavors like the Chen Mapo tofu served later in the meal. For dessert, I was torn between the dan dan noodles and the cold noodles with steamed eggplant in ginger sauce. I opted for the latter, which turned out to be a refreshing and tangy dish perfect for summer. Overall, the meal for two cost around 15,000 yen. While I appreciate the chef's dedication to authenticity, I believe adding a touch of her own creativity could enhance the dining experience. I was intrigued by the dishes served in the set menu at the neighboring table and look forward to visiting again soon. Thank you for the delicious meal.

Anyway, it's delicious. When it comes to Chinese food, I was surprised by how delicious it was, even though I grew up in Chinatown. Because it's Sichuan cuisine, it's spicy, but the strong umami flavor allowed me to enjoy all the dishes, which should be low in salt. I love this Chinese restaurant as much as Seroriya in Zushi.

Top 100 Chinese restaurants in Japan in 2023, awarded with two Bib Gourmand stars. Visited on Wednesday at 12:20 with no prior guests. Initially planned to visit the recommended restaurant "Tsurumi" from the list, but it seemed outdated. Ended up at this restaurant found through a search. The ambiance was calm with a bright entrance and a mix of table sizes. Ordered Mapo Tofu and Crab Fried Rice. The fried rice arrived first and was delicious with generous crab meat on top. Then, the Mapo Tofu came, which had a spicy and flavorful sauce with a hint of Sichuan pepper. The overall meal was enjoyable, and the bill came to 2420 yen, which could be paid by card. Surprisingly, the restaurant was not crowded despite its reputation, and I left with a positive impression. Next time, I might try the Chen Mapo Tofu.

The vibrant color and exciting flavor of the shrimp with green pepper sauce were delicious. I posted about it on my bread and yoga blog, so please take a look if you're interested. https://ameblo.jp/pon0119/entry-12808022261.html

"Chinese Sichuan Cuisine Meiko" is selected as one of the top 100 Chinese restaurants in Japan. Today, I tried: - Sichuan specialty "saliva chicken" - Tender chicken with a flavorful soup made with various spices. The taste is exquisite. - Shark fin simmered in soy sauce - The soy sauce-based broth has a wonderful flavor. - Mapo tofu - A mild yet rich flavor. Not too strong on the Sichuan pepper, so even those who don't like spicy food can enjoy it. - Crab fried rice - Moist fried rice with lots of eggs, perfectly seasoned. - Tantan noodles - Thin noodles with an exquisite soup that is so delicious you'll want to drink it all. All the Sichuan dishes were authentic with a spicy and flavorful taste. Personally, I especially liked the tantan noodles. It was delicious. Thank you for the meal.

I visited the Sichuan cuisine restaurant Meixiang in Niucom Yanagimachi, which I had wanted to visit for about 7-8 years. It has become popular and even selected as a Michelin Bib Gourmand. The cuisine is created by a female chef. I opted for a course menu as I wanted to try various dishes. It ranged from delicate appetizers to bold Dan Dan noodles and mapo tofu. I would like to try the sweet and sour pork next time a la carte.

I visited "Chinese Szechuan Cuisine Meiko" near Kagurazaka. Congratulations on being selected as one of the top 100 Chinese restaurants in Tokyo by Tabelog. The access is convenient, just a 1-minute walk from Ushigome Kagurazaka Station on the Toei Oedo Line. It is also within walking distance from Kagurazaka Station on the Tokyo Metro Tozai Line, and Iidabashi Station where the Tokyo Metro Yurakucho Line and Namboku Line stop. The restaurant is located on the 1st floor of the Nakajima Daiichi Building along Okubo Street. The interior is bright and clean. Here are the dishes we had today: - Szechuan specialty "Drooling Chicken": A flavorful soup with a rich taste that complements the texture of the chicken. - Shark fin soy sauce simmered: A flavorful soup with a rich taste that complements the texture of the chicken. - Mapo tofu: A spicy dish made with doubanjiang that has a unique kick. The savory minced meat pairs well with rice, and the subtle spiciness of the Sichuan pepper adds a nice touch. - Crab fried rice: A fried rice dish with plenty of crab meat. The fluffy and moist fried rice is packed with eggs. It has a soft texture. It was a delicious meal.

I visited the Chinese Sichuan cuisine restaurant "Meixiang" in Kagurazaka, Tokyo, which is ranked 59th out of the top 100 Chinese restaurants in Tokyo in 2023. The restaurant is located on the street and blends in with the surroundings. The interior is small and narrow, giving it a cozy atmosphere. It is a hidden gem known to locals in the area. The dishes, such as the assorted appetizers, marinated firefly squid in Shaoxing wine, mapo tofu, and crab fried rice, offer authentic Sichuan flavors that pair well with alcohol. Personally, I enjoyed the crab fried rice the most. It is a hidden gem in the back alleys. Isn't it a great restaurant?

Located just a 1-minute walk from Ushigome Kagurazaka Station, "Chinese Szechuan Cuisine Meiko" was selected as one of the top 100 Chinese restaurants for the first time. It has also been newly selected for the Michelin Bib Gourmand 2023. I visited the restaurant just before it opened on a Sunday and there was no wait. I was able to enter smoothly as they were already open. The restaurant quickly filled up. I ordered the Crab Fried Rice for 1,320 yen. In about 5 minutes, a simple-looking fried rice with plenty of eggs was served. The fried rice had a simple combination of crab, green onions, and eggs, but it was moist, fluffy, perfectly seasoned, and delicious. When it comes to egg fried rice, "Chotoku" is well-known, but this fried rice is just as delicious. I enjoyed it until the very end. I would like to try various dishes with a large group next time!

◼️Fukahire simmered to perfection, tender and juicy. A perfect Fukahire dish◼️Prawns stir-fried with green Sichuan pepper. The aroma of green Sichuan pepper and the firm texture of the prawns. Always my favorite taste◼️Black vinegar sweet and sour pork. Crispy on the outside, tender on the inside, with a tangy black vinegar that balances it perfectly. I can't eat a lot as it gets greasy, but it's undeniably delicious. It's a nice little restaurant run by sisters, always popular and fully booked, so reservations are a must well in advance. Once again, I had a great time. Thank you☻

A Chinese restaurant located in Ushigome Kagurazaka. I visited for dinner on a weekday. The name of the restaurant is pronounced "Meishan". It is a popular restaurant that is fully booked all day. They serve relatively mild Sichuan cuisine. [Food] The service is quick and smooth. - Sichuan specialty "saliva chicken": Prepared with plenty of spicy oil, but the spiciness is moderate (level 2 out of 5 for personal preference). It has a deep and rich flavor. The chicken is smooth and tender. Lots of cilantro and crunchy peanuts. - Beef stir-fried with oyster sauce: Large cuts of beef that are juicy and tender. Plenty of shiitake mushrooms and snow peas. Sweet and savory sauce. - Dan dan noodles without soup: Thin straight noodles served with minced meat, pine nuts, chopped green onions, white sesame seeds, Sichuan peppercorns, and red chili peppers. The sauce has a tangy flavor. The portion of noodles is generous. Personal spiciness level is 3. [Drinks] - Shaoxing wine "Goshan Ryuzan" served in a glass at room temperature. Consistently good quality with all dishes.

Umeka is a Sichuan cuisine restaurant located near the Kagurazaka Station. It is known for its gentle Chinese flavors. The restaurant is not very spacious, with a cozy atmosphere. The lunch menu is not available, so you have to choose from the regular menu. The vegetable soup was surprisingly large and hearty, with a variety of vegetables. The crab fried rice was fluffy and moist, with a good amount of crab meat. Despite being a bit oily, the delicious flavor made it easy to finish. Most customers ordered the tantanmen, but I recommend trying the gentle Chinese flavors as well.

Meixiang, a famous Sichuan cuisine restaurant in Ushigome Kagurazaka. I was a bit hesitant to try authentic Sichuan cuisine because it's known for being very spicy, and I have a mild palate. However, at Meixiang, I found that as I ate more, I started to appreciate the flavor more than the spiciness. It was a new experience for me! They also have non-spicy dishes, like the delicious crab fried rice with a beautiful sparkle of rice grains, and the shrimp noodles with a nice touch of greens. It felt like I was stepping into the realm of those who love spicy food. It's no wonder this restaurant has a high rating on Tabelog! Thank you for the wonderful meal!

The reviewer enjoyed the sichuan style noodles without soup and the cold dish of beef shank and honeycomb tripe at the restaurant. They found the dishes to be elegant and well-prepared, with a good balance of flavors. The only drawbacks mentioned were the small seating capacity, slightly higher prices, and the restaurant's policy of not allowing takeout. The reviewer also mentioned their preference for bringing their own containers for leftovers, which is common in Chinese-owned restaurants. They expressed interest in trying other dishes like stir-fried green beans and pickles, shrimp with green chili sauce, and crab fried rice in the future. However, due to the distance and the need to make reservations, they may not visit the restaurant again soon.

I visited the restaurant for the first time in about 4 years, right at the lunchtime on Sunday around 1:25 pm. There was no lunch menu, so I ordered a la carte. There was one empty seat available, so I was seated right away. Most of the other customers seemed to have finished their meals. I ordered the following dishes: - Cold noodles with steamed eggplant in ginger sauce (1320 yen) - Stir-fried green beans and pickles (1320 yen) The cold noodles were topped with neatly sliced eggplant and garnished with myoga. The soup had a refreshing vinegar and ginger flavor, perfect for summer. The noodles were thin and delicious. The stir-fried green beans were not spicy but had minced meat, leeks, and other ingredients, making it very tasty. Although there was a dish called "pickles stir-fry," besides green beans, the other ingredients were cut into small pieces, so I couldn't identify them. It would have been perfect with beer, but I had to refrain from alcohol as I was working. Thank you for the meal. It was delicious.