• Sichuan Cuisine

Laosichuan Piaoxiangxiaoyuan

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Change the image of Sichuan food, flavorful and deep flavor

Azabu Juban A well-known Sichuan restaurant with a main store. A well-known chef, Yoshiki Igiga, is a well-known chef who has been researching at home and is now introducing her to Japan for the first time in Japan. I went to Sichuan again for the opening of the Ayaka Koin, and I hit the Matsuunmon gate that protects Sichuan traditional cuisine and received the title of school succession. In charge of the thought of such a figurine chef, it is Fushihiko Ayase chief chef of love disciple who takes charge of the kitchen. It is Sichuan cuisine that is often noted only for the hotness of chili peppers and yams, but this dish features a deep taste that uses a myriad of spices and focuses on the flavor to finish. You can fully enjoy the traditional traditional Sichuan cuisine that is unknown.

Store Information

A la carte style mainly style of enjoying the finest Chinese food

While the main store is mainly course, this is mainly a la carte. Hours You can taste your favorite food at the timing you like without worrying about This dish uses dozens of spices to make a single sauce, and often takes several days to make. There are many dishes that can only be tasted here, such as “Hand-Made Soft Tofu Mabo Tofu” using tofu that is hand-made in the kitchen every morning, and “Lalue” that reproduces the taste of a popular stand in Sichuan. The sommelier carefully selected, including the wine that stuck to transport method, drink lineup is also excellent.

• Early morning opening
• Lunch
• Late night business
• Child
  Seat
• Kids
  Menu
• Private room
• Pets allowed
• Take-out
• Non smoking
• Terrace seats