東京で食う飲む!Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

9 June 2015

Meisyan, Kagurazaka (梅香, 四川料理, 神楽坂), Tokyo, Japan


The perfect balance among the flavours and taste in Szechuan dishes

There is small entrance and small dinning space, but warm hospitality and delicious dishes. This small restaurant is located in front of the metro station of Ushigome-Kagurazaka. This area of the Okubo Street is a little bit darker than the other area of the street. The light of the restaurant looks like the oasis in the desert. The interior was very simple like the local restaurants in the Taipei city centre.

The staff of this restaurant are two ladies and sisters. They serve the courses with their great chemistry coming from the relation of sisters. The menu list show they have deep insight in also the wine.

On my visiting, I ordered hors d'oeuvres, Mapo doufu (Sichuan dish of tofu and minced meat) and Tan tan men (Szechuan dish of noodles covered with a sauce of sesame paste and chili oil). As the hors d’oeuvres, they served firefly squid pickled with shaoxingjiu (紹興酒), beef reticulum and steamed chicken with chili oil (口水鶏).
口水鶏

夫妻肺片
 
Each course has the wonderful taste and flavour. In the hors d’oeuvres, I can have one pint of lager beer with this dish. The firefly squid has the essence of the shaoxingjiu. Once I bitted a squid, with filling my mouth with the sweet taste and flavour of this liquor. The steamed chicken was lovely. The balance of the sauce among the chili miso paste and chili sesame oil was wonderful.

The Mapo doufu (麻婆豆腐) is the best dish on my experience. The flower of Japanese pepper was significantly flavoured and tasted on this dish, but the chef was able to control the balance of the each element. This dish has a power of exhalation in our body, the Japanese pepper has also effect to warm stomach.

The tan tan men without soup was the last course. The texture and flavour of pine nuts was nicely matched with the sauce and noodle.

The half size of tan tan men
 


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