Sichuan cuisine that strives for a mellow spiciness. The evening prix fixe offering, which combines steamed spicy chicken with liver paté, is highly original. We recommend adding some of the distinctive à la carte items, such as shrimp chili sauce made with whole large shrimp, or fried egg and crab as airy as a soufflé. Weekday lunches are a set menu of twice-cooked pork and dandan noodles. A popular place, so queues form at times.
Plus de restaurants à Tokyo
Plus d'hôtels à Tokyo
Plus de sites touristiques à Tokyo
Maintenance en cours.