Menu : Shisen Ryouri Shokusai

There is umami in the numbing spiciness. The chili oil made using 10 types of spices extracts only the delicious spiciness that doesn't leave a lingering taste in your mouth. It is a masterpiece that uses chili oil with a pleasant aroma and has a bright appearance, making it suitable for people of all ages and genders.

Every week, we buy one or two red sea bream from the market and fill them up at the shop. We cook them by sealing in only the flavorful moisture from the red sea bream and vegetables in spicy, high-temperature oil. Enjoy this impressive item.

You can't stop eating your chopsticks because of the delicious spiciness! Aromatic and spicy chili peppers and Japanese peppers from Sichuan province are stir-fried with juicy chicken! Enjoy the numbing spiciness while sandwiching the sweetness of the green onions.

The name comes from the fact that people can't help but drool when they think of this dish. It is topped with a slightly sweet sauce and fragrant chili oil made with 10 different spices.

Beef honey and pork tongue are seasoned with green onions, coriander, and peanuts, spicy chili powder, sansho pepper powder, salt, and black vinegar.

Pressed tofu and coriander are mixed with black vinegar/white vinegar and salt.

Shredded tender steamed chicken is topped with a special sesame sauce made from shibama sauce.

The celery is cut into thin strips and soaked in water until crisp, then mixed with purple cabbage and tossed with salt, vinegar, and Japanese pepper oil.

Salted pork belly is dried for 10 days to condense the flavor, then smoked and steamed.

Boiled and thinly sliced herb pork belly is topped with a homemade sweet soy sauce that is slowly simmered for 2 hours.

Beef honeysuckle, beef shank, and Cow tongue are sliced into tender pieces and topped with a special sauce made from fragrant crushed Japanese pepper and chili peppers from Sichuan province.

Pig ears are boiled in salt water until soft, hardened with the pig's own gelatin, and then sliced into ultra-thin slices.

Tenderly cooked steamed chicken is topped with a salty sauce made from grated ginger and green onion.

Chopped daikon radish, carrots, and celery are pickled in soy sauce.

Pork tongue is soaked in salted water with spices, steamed, then sliced into thin slices and topped with a Japanese pepper-flavored sauce.

Beef shank and Cow tongue are boiled in a special sauce and sliced thinly, then topped with a sauce that carries the aroma of spices.

Crispy chicken thighs are fried and stir-fried with Sichuan chili peppers and Japanese pepper for a fragrant flavor. A typical Sichuan dish with the aroma of green pepper and the sweetness of green onions.

Frog and vegetables are simmered with bean sauce and Shiotsuya chili peppers, and oil in which sansho pepper and hawk claws have been stir-fried is poured over the top for a fragrant finish.

Tender pork fillet is fried with yellowtail and coated with black vinegar sauce.

Quickly boiled thinly sliced pork is added to a soup made with pickled Sichuan vegetables, simmered lightly, and finished with vinegar.

Chicken and vegetables are stir-fried with fermented soybeans (touchi) and seasoned with soy sauce.

Soft-cooked spare ribs stir-fried with Japanese pepper and chili pepper.

Sliced beef loin and celery are stir-fried with Japanese pepper and chili pepper for a nice aroma, and seasoned with seasonings such as bean sauce and sweet noodle sauce.

Sweet and spicy stir-fry with frog thighs and vegetables.

The duck is soaked in salt water made with salt, 10 types of spices, and Shaoxing wine, then taken out, smoked, and then steamed in a bamboo steamer and coated with oil to crisp up the skin. It is a famous Sichuan dish that is prepared through various processes.

Pork belly with the skin on is boiled to remove the oil, then cut into thin slices and steamed until tender with pickled greens from Sichuan called ya tsai.

It is a fragrant and spicy dish made by frying chili peppers and sansho pepper until aromatic, then simmering the beef in the oil and soup, then crushing the chili peppers and sansho pepper and pouring them over the top with hot oil.

Chicken, vegetables, and thick vermicelli noodles are simmered with homemade Hot pot and bean sauce.

It was simmered with beef belly and spices until tender and served with boiled Gyoza / Dumpling.

The chicken is stir-fried in sweet and spicy oil with the spiciness and aroma of chili peppers.

The duck was cut into pieces and stir-fried with Japanese pepper, chili pepper, and bean sauce to bring out its aroma, then beer was poured over and simmered.

Pork large intestine and beef hachinose are spicyly stewed with tofu and flatfish.

It is a soy sauce-flavored dark sauce with pork.

A standard item. Enjoy the texture of plump shrimp with crunchy lettuce.

Large shrimp in their shells are crisply fried and stir-fried with oil flavored with chili peppers and sweet and sour sauce.

Angel prawns from New Caledonia are deep-fried and spicy stir-fried with chili peppers. You can eat the whole shell.

Large shrimp with shells simmered in a bean sauce base. The shrimp miso melts into the dish for a rich and rich finish.

Spicy stir-fry of angel shrimp, squid squid, chicken thighs, and vegetables with special Hot pot sauce and bean sauce.

Stir-fried shrimp and seasonal vegetables with salt.

Large shrimp in their shells are crisply fried and stir-fried with Sichuan-style pickled vegetables for a spicy kick. This is a refreshing and spicy dish with the sourness of the pickles.

Salty dark sauce with Seafood.

Red sea bream is thinly sliced, topped with plenty of chili pepper, and then 10 kinds of spices and oil that has been simmered on low heat for an hour are poured all at once. This is a popular dish in Sichuan province, where the fish is flavored with chili peppers and spices.

Red sea bream fillets are battered and fried, then stir-fried with salt and green onions and Japanese pepper.

Red sea bream fillet is combined with vegetables such as tofu and enoki mushrooms in a soup made with Sichuan acid pickles. A salty soup with a spicy kick of chili pepper.

Salted chili peppers were chopped and placed on top of the sea bream and steamed. The salty and spiciness of the chili pepper goes well with the sweetness of the sea bream. From 1200 yen

Sichuan-style pickled vegetables are finely chopped and added to the celery. This fried rice has a refreshing taste.

Fragrant fried rice stir-fried with Chinese soy sauce.

Homemade dried meat and Sichuan sprouts are combined and stir-fried with bean sauce and chili powder for a spicy kick.

It is a natural soup that is gentle on the body and is made every day by combining seasonal vegetables and dried foods with meat and steaming it for 1 hour with just water, salt, and cane sugar. It is designed to compensate for the correlation between the seasons and the body.

Vegetables and tofu are cut into thin strips, seasoned with vinegar and pepper, and topped with chili oil and coriander.

Finished with a fluffy egg dropped into a salty tomato soup.

A dish where you can enjoy the deliciousness of handmade shibama sauce. It is made with vinegar, soy sauce, and chili oil.

Steamed chicken and boiled greens are topped with noodles in a refreshing salty chicken soup.

Beef shank is stir-fried with Sichuan pepper, chili pepper, and bean sauce, and simmered gently with 10 kinds of spices.

Sichuan-style noodles that are eaten with slightly thick noodles in a sauce made with chili oil, black vinegar, soy sauce, and Sichuan pepper and chili oil powder.

Cold noodles served with steamed chicken and cucumber. Served with bar chicken and sesame sauce.

Tantanmen made with soup containing soy milk. A healthy dish that combines the richness of soy milk with vinegar.

Noodles are simmered with salt in a clay pot along with chicken and green onions. A collagen-rich soup made by slowly simmering chicken feet for 6 hours.

Plump Gyoza / Dumpling topped with traditional Sichuan red ginger and chili oil.

It has a deep flavor that combines soy sauce based on sweet noodles and soy sauce with shibama sauce.

Boiled wontons are made into chicken soup. Adds the scent of Fujian seaweed and sakura shrimp.

This is a simple old-fashioned meat shaomai.

The aroma and slight bitterness of peeled apricot kernels is solidified with gelatin and then poured with sugar water made by steaming apricot kernels.

Handmade black sesame paste wrapped in glutinous rice dough and floated in ginger water.