The interior of the restaurant is more like Taiwan than Myanmar. Ordered Nan Gyi Thoke and Mohinga since there is no Shan Khauk Swè. The Mohinga here is tastier than the one in Myanmar, with no unique smell. The Nan Gyi Thoke I had today was quite spicy, but the noodles were chewy and delicious. Next time, I want to try the xiao long bao that was recommended.

I thought it was a typical dumpling restaurant in Ikebukuro with signs like "1st place winner! Juicy! Dumplings!" plastered on the walls, but when I entered, more than half of the customers were from Myanmar. That's right. This is a dumpling izakaya owned by a person from Myanmar. Of course, they also have dim sum and dishes like soupless tantanmen and Taiwanese soba tailored to Japanese tastes, but what caught my attention was the Myanmar language menu. However, there are also Japanese translations, so I decided on my order while asking the staff for help. It's fun to do this. The menu with photos is easy to understand, and I selected the steamed black rice cake from the Myanmar menu. I also ordered 4 dumplings and a lemon sour. The lemon sour was freshly squeezed and came with pickled vegetables. The first to arrive was the steamed black rice cake. It arrived in a steamer with a lid. When I opened the lid, it was a sight I had never seen before. Lots of sesame seeds on top, lots of coconut, and underneath, hot black rice cake spread out. It's a bit plain because it's not seasoned much with sesame seeds, coconut, and ancient rice cake rice. It's not like a typical side dish, and I started craving something salty. The two side dishes that came with it were boiled beans and dried fish, similar to what you find in dried snacks. The boiled beans were also sweet, so the dried fish was the only thing that went well with the black rice cake. The pickled vegetables were also good. Then came the black pot. The dumplings. When I opened the lid, the dumplings were dancing in the pot because it was boiling so vigorously. I ate the dumplings as instructed in the eating guide on the wall. First, drink the soup, take a bite with a spoon to make a hole, blow on it, slurp the meat juice, inject salt sesame oil, and take a big bite. Simply put, it's like a large-sized water dumpling with a firm skin and tightly packed filling. No garlic was used. Personally, I find compact water dumplings easier to eat and pair with side dishes. The taste is not particularly unique, but the visual impact is great. Perhaps because there weren't many strongly flavored side dishes, it felt like a halfway meal, more like finishing a drink than a meal. However, if you pay attention, you can use it for both meals and drinks depending on your purpose. There are many dishes that are filling, so it might be more suitable for a meal. It was a Myanmar cuisine with potential.

When you go up to the second floor of the building via the stairs, you will immediately find the restaurant. It feels like coming directly into the restaurant if you take the elevator. Although it was said to be a Myanmar cuisine restaurant, the menu offered both Myanmar and Chinese dishes. The menu included "Juicy Water Dumplings" and the kitchen seemed to be managed by the same person. I decided to try the "Steamed Black Glutinous Rice" which was made with rare black glutinous rice topped with plenty of coconut and ground sesame, along with beans and dried fish. The dumplings were served hot and it got me excited. There seemed to be lunch sets available during lunchtime, but since it was past 3:00 PM, only the regular menu was offered.

First visit. I didn't notice it before. There is a popular restaurant nearby, on the 2nd floor of a building, with not very noticeable signs. I didn't even notice the elevator, so I entered the restaurant through the stairs, where there were plenty of tables with some empty seats available. I had lunch, choosing dumplings (similar to soup dumplings) and soup (some are spicy) along with a rice dish for ¥1100. For the rice dish, you can choose from mapo tofu rice, Taiwanese chicken with rice, minced pork rice, and Taiwanese mixed noodles. Although it's not Myanmar cuisine for lunch. The soup seemed to be cooked in a hot stone pot after ordering, as it arrived piping hot. It was so hot that I almost burned my mouth with the first sip. The chewy dumplings and flavorful soup paired perfectly with the minced pork rice, creating a loop of soup, dumplings, and minced pork rice. I want to come back at night to try the Myanmar cuisine, but I'm also looking forward to revisiting for lunch just for the soup. Thank you for the meal!

I tried Nan Gyi Thoke for the first time, which is a mixed noodle dish with thick rice noodles, bean flour, minced meat, boiled egg, and spices, topped with your choice of fried tofu, morning glory, or sweet potato fritter. It was a gentle and mild dish with no spiciness. The set soup had a strong flavor of dashi and fish sauce that paired well with the noodles. I also ordered a Myanmar tea with plenty of butter and milk as a dessert, and it was a must-have after the meal. The Bean Paratha was topped with fried shallots and had a flavor that was suitable as a side dish or snack. The service at the restaurant was attentive and detailed, with the staff providing a basket for belongings and informing about the time it takes for souvenirs to be ready. Despite the appearance of the building from the outside, the restaurant had a pleasant atmosphere inside with a menu in Myanmar language. I initially hesitated to enter due to the misleading sign, but I'm glad I did some research and revisited the place. I would definitely like to go back again.

A Myanmar tea cafe and restaurant that opened last year on the second floor of a building sandwiched between a ramen line and Sunshine direction from Ikebukuro Station. It operates as a meat bun izakaya during daytime. I visited around 2 pm on a Saturday. The restaurant has over 40 seats, with about 20% of them already occupied by customers. There are several local staff members in the restaurant, but Japanese is also spoken. While I could only read the prices on the blackboard menu, there was a Japanese menu with pictures available. The essence of Myanmar's flavors lies in their tea, reflected in the name and concept of this restaurant. The menu starts with milk tea (priced at 250 yen), and thankfully, there are also various dishes like Bun Cha, Gyoza, salad, tempura, and more. I ordered the Coconut Tsukemen (750 yen) with additional toppings of sweet potato tempura and fried beans. The dish arrived with a plate of noodles topped with coconut soup, fried noodles, chicken stew, and the additional toppings. The white noodles were about a quarter of the amount compared to Japanese tsukemen. The light and salty coconut soup had a gentle richness and was full of coconut flavor. It had a slight spiciness from the chili oil. Adding fish sauce from the table enhanced the flavor. The ingredients were enveloped in a stew-like soup, which I enjoyed until the last spoonful. I look forward to trying the milk tea next time.

I love the brothless noodles. Toppings of beans, bean flour, and eggs make it a great source of protein.