No matter how many times you go, you can truly discover new things and learn about the depth of Chinese cuisine. This time, we used it for a celebration, and the hospitality was amazing with delightful services. The taste is always excellent! It's fun to watch, delicious to eat! Conversations flow smoothly. I would like to visit again. Thank you for the wonderful meal!

Hot pot. There is no twist, but the name accurately expresses the dish like no other. The distinctive spiciness of the mala soup and the nourishing richness of the white soup awaken something beyond the five senses. Eating this dish warms you from the core, perfect for the upcoming season, while in summer, the appeal of eating it while sweating is also enticing. I love this dish and often eat it both outside and at home, and I was particularly eager to try the hot pot at Zhao Yang's restaurant. However, they have stopped serving hot pot, and the only place where you can taste it now is at "Kachou," run by Zhao Yang's daughter. The name of the restaurant is based on her name, and she manages the service while her husband is the chef. The name reminds you of a beautiful double-layered cherry blossom, and when you meet them, you find them humble and kind. Now, the dishes I had this time were as follows: - Red and white hot pot course (¥6,600 for 2 people) - Duck blood (¥700?) - Mapo tofu (¥2,800 for 2 people) - Fried rice (¥1,650) - Karaage (¥1,100) Plus one drink per person, the total bill was ¥23,000. The distinctive feature of the hot pot was its nourishing richness. I was expecting something incredibly intense, but both the white soup and the mala soup had a nourishing richness that seeped into the body. It was a delightful discovery for someone like me who tends to seek strong flavors. And personally, a must-have in hot pot is "duck blood." Despite its gruesome appearance, it has no strange taste or smell, and its presence significantly enhances satisfaction. There was no unpleasant odor in the duck blood served here. On the other hand, the Mapo tofu was subtly salty and flavorful, but at ¥2,800 for two servings (about two ladles), it felt a bit expensive. I will skip the fried rice and karaage as they were eaten by the children. The dessert, ice powder (Bin Fen), was outstanding. Made without agar or gelatin, it is a smooth jelly made by kneading the seeds of Job's tears, topped with syrup infused with osmanthus fragrance and served with persimmon. One bite fills your mouth with the essence of "autumn." The delicate and gentle taste was a perfect finish to the hot pot. I recommend trying the Kachou plum wine, an original herbal-scented creation by Kachou, priced around ¥900. Overall, I enjoyed the nourishing hot pot at Kachou, which reflected the personality of the owners. I am interested in trying their regular Szechuan cuisine course or the limited-time fresh sansho hot pot soup available in May and June. I look forward to visiting again. Thank you for the meal.

One of the key figures who helped spread Sichuan cuisine in Japan is Hanae, the daughter of Chef Zhao Yang, and her husband, Chef Hiromasa Tanaka. They have opened a restaurant that carries on the traditional flavors inherited from "Zhao Yang," where hot pot was beloved. The main dish is the red and white hot pot course, which features the classic red and white soup base. The red soup is a spicy and flavorful beef bone-based soup, while the white soup is a comforting chicken broth. Priced at 6,900 yen (tax included), it includes seasonal vegetables, mushrooms, beef shoulder loin, pork shoulder loin, pork belly, offal, tofu, seasonal seafood, and noodles, along with dessert. This restaurant has been featured in Tokyo's top restaurants and is highly recommended by lyricist Akimoto Yasushi in the magazine "GATEAU Taste 2023." The hot pot is not too spicy and has a nice balance of spices like chili pepper, star anise, dried tangerine peel, and Sichuan pepper. It is a comforting and delicious experience to enjoy with friends, as we did with our labor and social security attorney colleagues. With three people enjoying about three drinks each, the cost per person was in the 9,000 yen range. The hot pot was not too spicy, and the white soup had a cozy flavor that suited the Japanese palate well. We all left satisfied after a fun evening of chatting and enjoying the hot pot.

I went to Sichuan cuisine Hanju to eat cold hot pot after seeing Hanju's SNS. The restaurant is set up on time, so fast eaters can finish in less than an hour. The hot pot has three flavors, with sesame being not spicy and the others being as spicy as they look. The style of the cold hot pot is to marinate the ingredients in the pot for about 15 minutes. While waiting, they gave us chicken wings as a snack, and it was very attentive service. The hachinose was especially delicious, so we ordered more! They also served noodles when the steamed chicken came out. They adjust the spiciness of the mapo tofu, which is a must-try dish. I had a fun and delicious meal, so I would like to go back to this restaurant again. Thank you for the meal.

I went to Sichuan cuisine restaurant "Hua Zhong" to eat hot pot. This place is run by the daughter and son-in-law of the famous restaurant Zhao Yang, so you can enjoy the same hot pot that was served at Zhao Yang. Surprisingly, when I made a reservation and arrived at the restaurant, the meal was prepared in an instant! Even if you go on an empty stomach, you can eat right away, so it's stress-free. I chose options 1, 2, and 6 for the hot pot. Option 1, the spicy and numbing soup, was really spicy but the spices used were amazing! Option 2, the clear soup, had a good balance of chicken broth and salt. Option 6, the Sichuan pepper soup, had a tingling sensation that was really invigorating towards the end of the meal. The soup was authentic and the ingredients, not just meat but also vegetables (especially mushrooms), were delicious. The crab was served already cracked open, and pouring the soup over it after eating the meat was amazing. The sea bass allowed you to enjoy not only the flesh but also the remaining fish. They also had additional meat options like lamb, which paired well with the Sichuan pepper soup. The service was great and I had a fun and enjoyable meal. This place seems like it will become popular, so I will definitely go back. Thank you for the meal!

In the current era, authentic Chinese restaurants from mainland China have started opening in Tokyo. Even for hot pot, major chains with hundreds of locations in China have opened branches all over Japan. Tourists from Chinese-speaking countries also visit Japan in large numbers, and global food review sites now evaluate restaurants worldwide, making it a challenging time for restaurants to meet high standards. In 2022, a Sichuan cuisine restaurant called "Kachuu" opened. A feng shui master from Hong Kong, who reserved hot pot and dined together, couldn't stop praising the food and said, "This is the most delicious hot pot I've had in Japan." Indeed, the freshness of the ingredients, proper cutting techniques, and rich flavor of the soup clearly surpass other hot pot restaurants. Sichuan cuisine is not just about spiciness, and many Japanese people misunderstand this due to incorrect media information. The soup at this restaurant may disappoint those who enjoy spiciness, but it truly captures the authentic taste of a Sichuan guesthouse, with added refinements. The head chef learned Sichuan cuisine techniques from a master, not just superficially imitating cooking methods, but incorporating the essence, resulting in unique touches that can only be experienced at this restaurant. Undoubtedly, this restaurant's hot pot is unparalleled in Japan as a dining experience, let alone when compared to high-end hot pot specialty restaurants in the Chinese-speaking world. Fortunately, as of summer 2023, the restaurant's review scores on Japanese and Chinese food review sites do not yet reflect its true quality, so visiting now, before it gains global recognition, would be beneficial. It has not been discovered in French restaurant review books as of late November 2023, so it seems safe to make reservations until then.

Located in Shinbashi, this restaurant "Kachou" was opened by the daughter and son-in-law of a well-known Szechuan cuisine restaurant in Otsuka. The daughter, Hanachou, handles the service with great skill and provides a pleasant dining experience with her attentive and courteous service. Her husband, the chef, had a unique career change from working in the audio industry to the culinary world. Recognized for his talent by his father-in-law at "Kachou," his dishes are truly exceptional. The hot pot is a must-try, with luxurious ingredients and deep flavors that are truly impressive. We enjoyed an extraordinary hot pot experience.

I tried to visit the daughter of Mr. Zhao, who is a super famous restaurant in Shinbashi, but couldn't go due to the coronavirus pandemic. Finally, I rearranged my schedule and made another attempt. I even missed the location of the restaurant on Google Maps and passed by, but eventually arrived. I started with a variety of cold dishes. The clear spiciness with a hint of adult bitterness was impressive. It was a quiet Sichuan cuisine. Delicious. The soup with tofu cut into flower-like shapes floating on top was incredibly delicious. The rare finish of the ingredients at the bottom was outstanding! I can only say that it was simply delicious. The highlight in the middle was the Sichuan-style boiled beef. The hot oil was poured over the beef at the table, and it was incredibly delicious! The spice-infused oil was like water, smooth and silky. So, why is it called "boiled in water" even though it's oil! You might want to come up with a hypothesis. That's how extraordinary the taste was. However, after eating that, we were made to realize the true ability of this restaurant... If I write more, it will become like a movie review by Atsushi Hamamura, so I'll just say "that's all from the scene."

Employee: "Do you know the Chinese restaurant called 'Choyo' in Ginza, Mr. Gourmet Master?" Me: "Yes, I know it." Employee: "It seems that the owner's daughter and son-in-law have opened a hot pot specialty restaurant, would you like to go check it out?" Me: "Oh? Am I a scout?" I was a bit reluctant to be forcefully invited to a new restaurant because if it turned out to be not good, I might complain. So, I decided to go. Otsuka has always been a hidden gem. Even the owner of the Yakitori restaurant Meguro 'Abe (formerly known as Garusu)' has opened a second store in a new building. Otsuka 'Kae'. In Ginza, the father's name is 'Choyo'. Here, 'Kae' is the daughter's name. It seems that the son-in-law, who is from a different industry, is in charge of the cooking. In the past 15 years, hot pot restaurants have been increasing rapidly in Japan. Yes, mushroom hot pots have also become very popular. All thanks to the distribution industry. Grateful. There are various types of hot pot dishes, including those from Taiwan. When you add ingredients like duck blood or boar blood, it becomes a different dish. Generally, the hot pots we have in Japan are all delicious. But, I don't have time to eat just decent hot pots anymore. When I entered the restaurant, I saw many cat-themed oil paintings. I love cats, but regardless of the quality, this place is the type I like, cozy and quiet. The staff here are very kind. Before the ingredients were brought, I tasted the white soup. Hmm, delicious. As someone who had his first hot pot experience at the newly opened Nihonbashi 'Tenka Kaimi', I couldn't help but compare. The white soup here is not too spicy, and the spices are harmoniously blended. It's good for your body and simply delicious. Various ingredients add to the flavor. The staff explained that the black resin on the table was applied to the split water oak. The staff are very kind. The red soup has a good fragrance. The cumin seeds are prominent. The Sichuan pepper and other Chinese medicinal herbs are floating with chili peppers. You have to be careful with the red soup, as it can overpower the white soup. Experienced gourmets know to enjoy the red soup in the middle to the end. The staff mentioned that the hot pot will get tastier as we add more ingredients. I decided to try the crab and shrimp heads for broth and enjoy them little by little. I also requested a taste of the doubanjiang. The color, aroma, and taste were exactly the same as the 'Choyo' in Ginza. I asked if they use the same spices here. The staff confirmed that they use the same spices.

The herbal hot pot was really good! The soup extracted from various nuts and foods was delicious. It was the cheapest hot pot course but I was very satisfied. The course included offal meat, and the ramen at the end was great. It was the best hot pot I've had in Japan. I also ordered beer and Shaoxing wine, and the bill was not expensive at all, thanks to the reasonable prices. It's really amazing, you need to make a reservation but it wasn't crowded as they just opened. However, why is the overall rating on Tabelog so low??

Thank you for viewing. I visited a hot pot restaurant. Various types of meat and ingredients came out, and it was fun just to watch! The food was delicious too!

I made a reservation for Saturday night and visited a restaurant called The City Otsuka, located in the basement of a building with many dining options. The restaurant is a short walk from Otsuka Station South Exit or about 5 minutes from Shin-Otsuka Station. The hot pot course I ordered included spicy and white broths, with a variety of ingredients such as vegetables, meats, and seafood. The spicy broth had over 20 different spices, creating a complex and flavorful taste. The white broth was rich and savory, almost like a potage soup. Both broths were refillable, and the seafood was recommended for the white broth. The dessert was a Sichuan-style jelly made from Oosennari seeds, similar to Taiwanese Aiyu jelly. The service was attentive, and the atmosphere was calm, making it a satisfying dining experience.

I visited this restaurant with high expectations based on its reputation, and it exceeded my expectations. The seafood dishes, especially the shrimp and oysters, were delicious. I was recommended the white soup for seafood dishes, and the red soup for meat dishes, and they were a perfect match. The tantan noodles without soup at the end were unexpectedly flavorful. It was a tasty and satisfying way to end the meal. The portion sizes were just right, allowing me to enjoy every bite until the end. Overall, I was very impressed.

I visited this hot pot restaurant when it first opened and it was still quite cold. I didn't write a review back then, so my memory is a bit fuzzy, but it was opened by Zhao Yang's daughter and her husband. The original hot pot restaurant in Mita run by Zhao Yang had some management issues, so now it's under different management. This new restaurant can be considered as the authentic Zhao Yang-style hot pot place. The interior of the restaurant looks like a traditional Japanese eel bed. I ordered the most affordable option, the two-color hot pot, and both broths were made without any artificial seasonings. The ingredients were decent, and the prices were reasonable for the quality. What impressed me the most was the young couple working hard to run the restaurant, and the paintings on the wall were done by the husband. I remember the Zhao Yang restaurant in Shinbashi, which used to be affordable, so I was a bit surprised by the sudden shift to a more upscale direction. However, I hope this family-run restaurant continues to thrive as a place not tainted by big corporations.

Zhao Yang's daughter, Hanae, and her husband opened a hot pot restaurant in Otsuka called "Szechuan Cuisine Hanae." The restaurant opened on February 1st, and I couldn't resist visiting. The day I visited, the cold wind was blowing, so a hot pot was just what I needed to warm up. I had reserved the "Choose 2 Types of Hot Pot Soup Course (¥9000)" without specifying the soup types, and Hanae messaged me later to choose between spicy soup, plain soup, sour cabbage fish soup, or Agaricus medicinal soup. We settled on spicy and plain soup in the end. The restaurant was clean and cozy, with a few table seats and a private room for four. The food was delicious, including drooling chicken, stir-fried shrimp with leeks, candied cashew nuts, and Korean ginseng cabbage. The hot pot was fantastic, with various meats, vegetables, and mushrooms to enjoy. The red soup was complex and spicy, while the white soup was collagen-rich and comforting. The meal ended with delicious dan dan noodles and a sweet strawberry milk dessert. Overall, the warm hospitality of Hanae and the chef's dedication to flavor made the dining experience exceptional.

I visited on the opening day. It's very easy to get there by train from Otsuka Station. I had been looking forward to the opening as I hadn't been able to eat hot pot at Zhaoyang for a while. The Hua Zhong hot pot with its secret broth and premium ingredients is on a different level of deliciousness compared to other hot pot places. You won't find this level of hot pot in China or Taiwan. If you love hot pot, you should definitely try it at least once. Also, the Tan Tan noodles for finishing and the desserts are delicious too.

I received a request from a friend saying "I want to eat hot pot" and went to find a restaurant. I have never had hot pot at a specialized restaurant before, so I decided on a place based solely on my intuition. In conclusion, the hot pot at this restaurant is very delicious. There are four types of soup to choose from, and I chose the spicy soup (blended with over 20 types of spices directly imported from Sichuan Province) and the white soup (chicken and ginseng soup). The spicy soup has a large amount of chili peppers floating in it, but it is not as spicy as it looks, with a moderate level of spiciness. It has a strong flavor of Sichuan pepper, and the umami and unique taste linger. The white soup is a soup that has been simmered with chicken, but it has no chicken smell or greasiness, and it is a very gentle soup that balances out the spiciness of the spicy soup. Various ingredients such as seafood, beef, pork, and mushrooms are added to these two soups. In normal hot pot, the ingredients are the main focus, but in hot pot, the soup is the main focus. The soup, infused with the deliciousness of various ingredients, is truly exquisite. The restaurant seems to be run by a couple, and they provide very polite service, making it a place where both the mind and body feel refreshed. Whenever I feel like eating hot pot again, I definitely want to come back to this restaurant. Thank you for the delicious meal.

My favorite hot pot restaurant. The corkage fee for bringing wine is ridiculously high at 4400 yen, but the food is delicious!笑

Three-color hot pot course: 1. Spicy soup 5. Clear soup with aged wine and local chicken 6. Seasonal limited soup: White kidney bean and pig's trotter with Korean ginseng soup. Add mapo tofu.

It was really delicious!! I think it's the only place where you can eat authentic Sichuan hot pot. You can get full without feeling nauseous or heavy. Your metabolism increases and your body feels warm! I want to go eat there again. ★★★★★ ===========

I wanted to eat authentic hot pot and visited this restaurant, which turned out to be really wonderful. The ingredients are excellent, especially the spices, and you can tell that they put a lot of care into their work. The Shaoxing wine I had here was also very pleasant. I would like to come back next time and use a private room.