Shushanshan

A Sichuan specialty where the numbing taste of Japanese pepper and the spiciness of chili peppers blend together in your mouth. A popular final dish that can be enjoyed by stirring vigorously.

This stew is made with lean meat seasoned with plenty of oil and spices. It is surprisingly light and not at all oily.

This popular dish is flavored with authentic Japanese pepper imported from Sichuan. It is not too spicy and the spiciness is adjusted to suit the customer, so it is recommended for children and those who like spicy food. It is a healthy tofu dish that is not too oily.

This dish is made by steaming the tail fin of Kesennuma crab in superior soup for three days and simmering it in crab miso made from the miso of Shanghai crab and snow crab.

Silkie chicken and soft-shelled turtle are steamed in a special soup for 3 hours. To finish, ginseng and dried mushrooms from Sichuan province are added to create a fragrant and rich flavor.

This is the original version of the familiar pork kakuni in Japan. This dish is made by steaming pork shanks on the bone with special seasonings and spices for five hours. It is a dish for large parties and celebratory banquets.