As is typical of a specialty restaurant, the menu is limited to only mapo tofu. The authentic mapo tofu, prepared by a chef from China with more than 40 years of experience as a chef, can be served in one of four choices: a bowl of mapo tofu, a separate bowl with rice, noodles over rice, or noodles with dipping sauce. The spices, including hwajang pepper and chili pepper, which are indispensable to mapo tofu, are carefully selected and purchased from local suppliers. The order and timing of stir-frying are important to preserve the flavor of the spices," says the chef, who is a master of the art of stir-frying while maintaining the flavor of the spices. There are three levels of spiciness to choose from, but the "normal" spiciness with the addition of soy bean sauce and hot red pepper sauce is stimulating enough! The photo shows the "hot bean curd and hot spicy bean paste noodle soup" (950 yen). Spices such as chili pepper and hwasyo (red pepper) are combined with a rich broth made from a mixture of pork and chicken bones, adding depth to the spiciness of the dish.

Owner: Mr. Hou Zhi Gang
Born in Beijing. After studying Beijing cuisine as a chef at a five-star local hotel, he came to Japan in 1990. He opened the restaurant with his son Chun Li, who is also his apprentice.