Restaurants participating

Sichuan cuisine that preserves the tradition passed down through three generations while incorporating with new ingredients

In Japan, Kenmin Chen is known as the father of Sichuan cuisine.Three generations, from his successor Chen Kenichi to the third generation Chen Kentaro, have passed down the recipes of Akasaka Szechuan Restaurant. Their typical menus include a wide variety of dishes, such as mapo tofu and chinjao loin, but this time, they are unveiling a new style of menu based on those recipes, with a focus on ingredients. There is also a luxurious a la carte lineup, from pickled Tokyo vegetables to a mapo tofu bowl made from Kinka pork from Yamagata Prefecture and a chinjao loin bowl made from Wagyu beef sirloin cooked at a low temperature. The course consists of seven individual dishes, including traditional ones.


*A la carte menu (no reservations required) is available 11:00-17:00 and 19:30-21:00.
*Course menus (advance reservations required) are available 18:00-19:30
*Food is not served between 17:00-18:00 as the kitchen is preparing course menus.

He serves dishes that inherit the taste passed down from his grandfather, Mr. Chen Kenmin, and his father, Mr. Kenichi, as well as dishes for which he received two years of training in Sichuan Province. While continuing his family's traditions, he searches for new ingredients, visits production areas, and creates new flavors with updated dishes.

Message to TTDM event

We offer a new style of seasoning that has been cherished!

LIVE KITCHEN TATAMI（Course）　/　¥12,000 [*Advance reservation required]

～7 items～
・Special pickles made from Edo-Tokyo vegetables grown at Kosaka Farm
・Pete Douf
・Flavorful king crab shark fin soup ~Foie gras steamed egg custard~
・Cold tiger prawns with chili sauce and rice noodles
・Wagyu beef sirloin chinja loin
・Sichuan Hotel Traditional Mabo Doufu ~ Made with Jinhua pork ~
・Old-fashioned Annindouf with seasonal fruits

Special pickles made from Edo-Tokyo vegetables grown at Kosaka Farm

Course menu

Pietandouf

Course menu

Shark fin soup with lots of flavor from king crab ~ Foie gras steamed egg custard ~

Course menu

Chilled tiger prawns with chili sauce and rice noodles

Course menu

Wagyu sirloin chinja loin

Course menu

Sichuan Hotel Traditional Mabo Doufu ~ Made with Jinhua pork ~

Course menu

Old-fashioned Annindouf with seasonal fruits

Course menu

Wagyu sirloin chinjao loin bowl ~low temperature cooking at 58℃ for 90 minutes~　/　¥2,500

A la carte menu

Special pickles made from Edo-Tokyo vegetables grown at Kosaka Farm　/　¥880

A la carte menu

Kinka pork mapo tofu bowl from Yamagata Prefecture　/　¥1,500

A la carte menu