It's been quite a while since I've visited here, but still, it's definitely one of the top-ranked mapo tofu in the country.
Those who criticize this restaurant or the Chen Mapo Tofu (Akasa branch) are probably people who simply don't enjoy authentic mapo tofu. (Laugh)
This time, I tried ordering the "Extremely Spicy" option for an additional 200 yen. It was indeed extremely spicy.
From the first bite, a intense, sharp spicy flavor explodes in your mouth.
Basically, it has a strong aroma and is extremely spicy; it’s completely different from ordinary products.
However, the balance of flavors is truly remarkable (if one is skilled at enjoying spicy foods).
The sesame also has a strong, vibrant texture, which firmly anchors the flavor at the base and sides of the dish.
The aroma of Chinese pepper is also excellent.
And even if it's spicy, the reason it has a good balance is due to the umami flavor in the base.
The soy bean paste used as a base in this dish is delicious, with a rich texture. However, its true ingredients are pickled vegetables and shiitake mushrooms.
芽菜和干椎茸被有效地运用到了这道菜肴中。
Although few people point out these things, it should be obvious if one pays attention.
The way in which the Zajang is prepared to perfection is also outstanding.
The tofu is a soft, cotton-like texture. It doesn't seem to be anything special, but it has a pleasant aroma and is quite good.
The rice is also prepared properly.
The only drawback is that it isn’t made with fresh garlic.
If you ignore this aspect, it's a domestic top-tier recipe for Mapo tofu.
Those who are uncomfortable with extremely spicy food should order regular dishes instead.
It's actually extremely spicy.
【2015年7月】
First visit for lunch.
Indeed, this "麻辣豆腐" is a mapo tofu with a flavor that closely resembles that of the dish available locally.
Exceptional quality.
From the bulk of the meat, the savory flavor of the chopped meat was extracted.
It has the charm to push the chopsticks forcefully forward.
I ordered it with a rating of "Very Spicy". The balance between sesame seeds and chili is quite good.
The aroma of Sichuan peppercorns is also excellent.
Akashiya noChen Mabopu TofuStanding next to it, the taste is similar to what I have experienced in Chengdu.
At this restaurant, there are dishes tailored for Japanese guests.
For those who have a preference for authentic cuisine, it is believed that enjoying the dishes during lunch will lead to a higher level of satisfaction.
【2014년 11월】
I visited this place because I heard that they serve Sichuan cuisine that is close to the authentic flavor of Sichuan.
However, in terms of atmosphere and flavor, it was more oriented towards Japanese customers.
Clean and pleasant atmosphere, but the taste is mild, with a slightly higher price point.
New Tokyo, and it feels like a stand located behind Alta.
The mapo tofu listed in the restaurant name is truly delicious.
Details will be explained later, but it's a pot of mopudou with a distinct personality.
This Mapo Tofu has an impression of +0.2.
Overall, the freshness of the Sichuan peppercorn used in the dish truly captivated my senses.
This restaurant is a great choice for those who are visiting for the first time to experience Sichuan cuisine.
For those who are genuinely concerned about the authentic spicy flavor of the local restaurant.
Next time, I’ll go alone and enjoy a full portion of mapo tofu.
The dishes received are as follows:
【爽やかなセロリ】セロリのサラダ
The portion size is well-controlled, allowing one to fully appreciate the flavor of celery.
A dish whose flavor perfectly matches the taste of the meal.
However, it's a bit of a disappointment that the potion size is quite small.
I wanted to create an impactful dish like the "Tiger Vegetable" at MiFang, or something similar with dried tofu.
【夫婦肺片】
A taste that is neither excellent nor poor.
Rather than focusing on the freshness of the meat, the main drawback is that the seasoning is mild and rather simple.
The balance of spicyness is too mild, and it's hard to say that the harmony with the umami flavor is successful.
【辣子鸡】
It's good that the amount of chili peppers isn't too large.
There are quite a few restaurants where the amount of meat given to the chicken is abnormally high, which can be disappointing.
The chicken is fried until crispy, with a strong flavor as a base. It resembles Japanese fried chicken in a strange way.
The spiciness seems to be mainly achieved through the use of chili oil. It would be desirable if the spiciness originated from the chili peppers that have been transferred to the oil.
If you can encounter a good spiced pepper, it's a happy occasion to have such a dish.
More than half of the food is burnt, which is quite unfortunate.
【スチューベルビーフ】
A boiled dish with a light texture and concentrated umami flavor.
It has a different kind of interestingness compared to plain boiled dishes.
Both the sesame oil and chili are well-integrated into the dish, resulting in a authentic flavor profile.
Among the dishes I received, this one was the second most delicious after the mapo tofu.
【回锅肉】
“本場”と書かれていたので期待していたが、甜麺醤をベースにした日本風の味わいだった。
I expected to enjoy the authentic flavor of this dish, which involves frying thick pork with bean paste sauce and fermented soybeans. However...
The things that make it seem like a "real restaurant" are, in fact, the absence of cabbage. But on the other hand, it becomes quite shabby (laughs).
【マラ力香锅】
The portions are small, but quite decent.
【マポーデストウ】
It was a meal after drinking baijiu. It was the most delicious one among all the dishes at our restaurant.
The firm tofu, which is quite hard, closely resembles Sichuan-style tofu. The spicy oil that adheres to the tofu is also a remarkable feature.
The bitterness is controlled, allowing you to fully appreciate the umami of tofu.
The cutting of tofu was excellent, as was the amount of stir-fry cooking. The dish ultimately demonstrated skillful cooking, and I was very satisfied.
