When you feel like experiencing Chinese vibes, you can't help but visit Shinchiku. The seasoning at Shinchiku is based on three ingredients besides salt and pepper: garlic, ginger, and green onions. They don't use spices like star anise commonly found in Taiwanese cuisine, yet they manage to create a flavorful taste that surprises you every time you visit! For example, the "Salted Stir-fried Shrimp" is vibrant with the fragrant aroma of ginger, green onions, garlic, and chili. The fresh shrimp retains a tender texture in the lively seasoning, offering a clear sweetness and umami. Being close to Fujian Province across the Taiwan Strait, they share a similar approach in maximizing the flavors of ingredients. For those who love vegetables, the "A Vegetable" dish is popular, featuring a delicate texture and rich flavor with minimal bitterness. The garlic enhances the depth without being overpowering, creating a simple yet delightful stir-fried greens. Another recommended dish is the "Surimi Squid Balls," offering a soft and bouncy texture with a burst of squid's sweetness and aroma. The simple seasoning of salt and pepper highlights the squid's natural flavors. It's a comforting dish that brings a gentle feeling. The "Lychee Wine" is refreshing with the essence of lychee and a wine-like body, creating a unique experience. Taiwanese Hakka cuisine also excels in bringing out the umami of dried ingredients. The "Taiwanese Dried Radish Omelette" features a rich flavor with a mild aroma, perfect for pairing with beer. The "Stir-fried Dried Squid and Celery" dish balances the garlic's richness with a subtle seasoning, allowing the intense flavor and aroma of the squid and the refreshing scent of celery to collide. With the addition of garlic and chives, this dish is a dynamic plate that many customers enjoy ordering. Highly recommended!

Around 6:30 PM on a weekday. There were only two groups of customers when I arrived, and we were seated at a table near the entrance. I ordered the Pork Bowl for 950 yen. It was served in 7 minutes and was quite a large portion for dinner. The minced meat stir-fry had a nice flavor with a hint of star anise. The rice was not bad, but it was a bit too soft for a rice bowl dish. The bok choy had a bitter taste at the base, so I wish it had been cut a bit higher up. The seasoned egg was perfectly delicious. The lunch price is 800 yen, so I should have come for lunch instead. The service was very friendly. I'll try the noodles next time.

I visited the restaurant just before closing time, so there were no customers inside. I ordered the stir-fried noodles with mixed vegetables in thick sauce. It tasted a bit different from the usual Chinese restaurant version, maybe because of the broth. The sauce was on the firmer side, I prefer it a bit more liquidy. However, it's rare to find a lunch option in Ueno at this price with soup included. If I have the chance, I would like to try a different menu next time.

Company colleagues had our regular drinking party at this restaurant. Two people didn't know the location, so we met at Shin-Okachimachi Station, but couldn't get in touch and ended up waiting. Finally, we met up and hurried to the restaurant, sweating. First, we toasted with beer! Friday night beer is the best. Since there were six of us, we ordered a variety of dishes without hesitation: - Assorted three appetizers (850 yen) - Stir-fried green vegetables (1200 yen) - Pig's feet (1200 yen) - Three-cup chicken (1200 yen) - Tomato and egg stir-fry (1200 yen) - Oyster and egg stir-fry (1200 yen) - Water dumplings (840 yen) - Stir-fried shrimp with salt (1200 yen) - Radish cake (600 yen) - Vermicelli noodles (950 yen) - Mapo tofu (1200 yen) - Hakka fried rice (950 yen) - Sesame dumplings After beer, we enjoyed Shaoxing wine and Jasmine High, among other drinks. Those who didn't drink ate well and laughed a lot, having a great time. The staff was very friendly, and the atmosphere with regular customers was enjoyable. Even for first-timers, they were helpful and we enjoyed delicious dishes. I would like to visit again!

During my time living in Taiwan, I used to gather with friends a few times a year. After a long time due to the pandemic, we finally reunited. There were 8 of us, and we all agreed to meet at a restaurant in Hsinchu. The reason being that the food there is delicious and we can truly enjoy the authentic flavors. Located in a back alley near Ueno, the restaurant was already full by 8 pm. We enjoyed dishes such as garlic pork, braised beef, stir-fried tomatoes and eggs, oyster omelette, radish cake, stir-fried vegetables, rice noodles, and braised pork rice. Everything tasted authentic and incredibly delicious. The beef noodles were especially outstanding, a specialty of Hsinchu. The garlic pork was also amazing, the sauce was irresistible. We ended up drinking too much... Lesson learned.

I had a lunch meeting in the Ueno area for work, which is not a place I often visit. I decided to try a new Taiwanese Hakka cuisine restaurant called "Shinchiku-san" that I found through a search. I love braised pork rice, so I had high expectations. The restaurant was quite spacious, with a lot of Chinese language being spoken, creating a foreign atmosphere. The braised pork rice was served quickly, and it was a simple dish of rice topped with boiled greens, minced meat, and egg. I had imagined it would have a stronger flavor with spices like star anise and soy sauce, but it was surprisingly mild. Personally, I would have preferred if the minced meat had more of a sauce that could seep into the rice, but perhaps this is how authentic braised pork rice is supposed to be. It was interesting to experience these cultural differences through food, and I may visit again if I have the chance.

I visited a Taiwanese Hakka cuisine restaurant called "Shinchiku" around 12 PM on a day in February 2023. Located just a 2-3 minute walk from Naka-Okachimachi Station, the restaurant had a cozy interior with about 10 customers already seated. I ordered the "Lu Rou Fan" for ¥750, and after a wait of about 7-8 minutes, the dish arrived. The Lu Rou Fan consisted of seasoned minced pork, seasoned egg, and chopped choy sum on rice, served with a clear soup. The dish had a wild appearance, but upon tasting it, I could sense the aroma of star anise in the flavorful minced pork, which also contained finely chopped shiitake mushrooms for added umami. The Taiwanese essence of the dish was delightful. The combination of choy sum, seasoned minced pork, and rice in each bite was well-balanced, with the strong saltiness and sweetness of the dish being complemented by the refreshing choy sum. The clear soup with a refreshing taste paired perfectly with the Lu Rou Fan, elevating the dining experience. Eating the seasoned egg at the right moment added to the enjoyment of the dish. Adding the chili sauce provided on the table enhanced the depth of flavors in the Lu Rou Fan. Overall, I found the satisfaction level of the Lu Rou Fan at "Shinchiku" to exceed its price of ¥750. I look forward to trying their evening menu as well. It was a great find, a hidden gem of a Taiwanese cuisine restaurant on a side street.

Close Taiwanese Hakka cuisine, Hsinchu, with a Taiwanese Hakka cuisine, which refers to the Han people who migrated to the mountainous areas of Taiwan. This day's highlight is limited to dinner. Limited time (10 meals a day) to taste a unique dish. The meatball, which gained popularity due to the discussion of what Chihiro and the father-turned-pig were eating, is called Ba Wan. However, in Studio Ghibli, the answer was not Ba Wan, but "coelacanth stomach." It seems that coelacanth stomach is something worth trying. Unfortunately, it's impossible in Japan. As for Ba Wan, it is a traditional soul food in Taiwan and a popular dish. You can't see it in Japan. - Ba Wan (800 yen tax included): The dough is based on taro starch. There are steamed and fried types, and this restaurant serves the steamed type. The dough stretches like in a scene from Chihiro's movie. It's quite challenging to bite into it like the father did (laughs). It contains pork and bamboo shoots with a sweet miso sauce. - Gong Wan Tang (meatball soup) (500 yen tax included): It's pronounced "Gon Wantan." Along with Ba Wan, this soup is a refreshing soup made with pork meatballs and celery. - Appetizer: Boiled peanuts. You can eat these endlessly, but be careful not to get a nosebleed (laughs). - Shaoxing wine: It's served hot because it's too cold. It's fun to discover interesting dishes that make dining even more enjoyable!

Located in a back alley on the way from Suehirocho Station towards Akihabara, this Taiwanese restaurant was visited for a lunch appointment. While looking at the lunch menu, I felt like having both noodles and rice, so I ordered the "Hsinchu Set" (950 yen). It came with Lu Rou Fan (braised pork rice) and ramen. The ramen was loaded with vegetables like leeks, green onions, and bean sprouts, and had a Taiwanese-style dark colored seasoned egg on top. The Lu Rou Fan had a generous portion and a delightful aroma that felt authentic. A great restaurant that makes you want to visit Taiwan.

I visited a 3.49 Taiwanese Hakka cuisine restaurant near Naka-Okachimachi Station for lunch. The Hakka people are a migrant ethnic group with roots in the Han Chinese. The cozy atmosphere and homely flavors, like in the Lurou rice bowl, remained the same as my impression from four years ago. My friend had the Wumumian (five-flavor noodles), but the subtle five-spice taste didn't quite hit the spot for them. Sometimes it happens. We didn't opt for the probiotic drink this time, but takeaway orders come at a very affordable price.

I visited this restaurant after a long time since having Lu Rou Fan (braised pork rice). I ordered the beef ramen for ¥850. The taste really made me feel like I was in Taipei. In Taiwan, there is an annual beef ramen contest, showing the high demand for this dish at a national level. The pork belly with five-spice powder and star anise aroma, along with the crunchy bok choy and chewy flat noodles, were delicious! The beef broth was also very tasty. It felt like the saltiness had been absorbed by my body due to the heat. Thank you for the meal.

I went to buy a bento box, but they only had fish bento, so I went a little further to this place. I ordered a Gyuudon (beef bowl) for 500 yen with extra spiciness, which was a nice deal for just one coin. I brought it home and tried it right away. The spiciness was really intense, making my pores open up and sweat pour out. When mixed well, it tasted like a vegetable stir-fry flavored fried rice, which was delicious and didn't get boring.

I ordered the beef brisket rice for 750 yen and it came out in 3 minutes. It had a simple appearance with beef that had a strong peppery flavor. The soup had daikon and a strong ginger taste. Overall, it was pretty average with no standout features. The continuous playing of CHAGE&ASKA's songs was a bit distracting. I think Taiwanese music would be better.

I love braised pork rice, but it's hard to find a really delicious restaurant. I had high hopes for this famous place, but unfortunately, what they served wasn't really braised pork rice... The menu said braised pork bowl, so maybe they think they're offering something different. The meat was just ground meat, the rice was strangely soft, and there were lettuce leaves that didn't seem to have much purpose. Other dishes might be good, but I don't think I'll be coming back for the braised pork rice.

Once again, I had the Haka Don. I asked for it to be spicy this time. It's cheaper to get it in a bento than eating in the restaurant. The ingredients are minced meat, stir-fried vegetables, and egg. Mix it all before eating. It's really spicy, making me sweat. By the time I finish, I'm drenched in sweat. On certain days, they sell the "spicy" version for 700 yen. It's really spicy, so be careful.

A little south of Naka-Okachimachi Station, down a side street lined with small mixed-use buildings and tiny eateries, is an old town. In this area, there is a long-standing restaurant serving Taiwanese home cooking. When I crave Taiwanese flavors, I come here to have braised pork rice. It tastes just like in Taiwan. In Taiwan, it's served in a bowl, which I found a bit unsatisfying. But here, it's served in a bowl, just as I wished. I welcome this kind of localization in Japan. It's like a fulfilling lunch break trip to Taiwan. It was delicious. Thank you for the meal!

Located in a narrow alley just a short walk from Ningyocho Station, "Shinchiku" is a restaurant specializing in Hakka cuisine, which is the local cuisine of Taiwan. It is known for its Taiwanese dishes, including "Lu Rou Fan." Inside the restaurant, you can hear Taiwanese language being spoken, giving you a taste of being overseas. The restaurant has round tables with lazy Susans for sharing dishes, creating a casual and friendly atmosphere where locals gather for drinks or meals after work. It is a popular spot, so it's common to share tables during dinner time, and making a reservation for a larger group might be a good idea. The stir-fried shrimp with leeks is a must-try dish with a crispy texture and a delicious salty flavor that goes well with beer. The dim sum, including the homemade water dumplings, have a thick and uneven texture that adds a unique chewy element to the dish. The specialty dish, "Lu Rou Fan," is a Taiwanese-style rice bowl with minced pork and finely chopped shiitake mushrooms cooked in a sweet and savory sauce, served generously with bok choy. Unlike the traditional Taiwanese version, it is served on a flat plate with a large portion of rice, making it a filling meal that is perfect for sharing. Despite not being able to travel to Taiwan due to the pandemic, you can still experience the flavors of Taiwan in the back streets of Ningyocho. This restaurant is particularly popular during lunchtime, with some dishes selling out quickly, so it's best to visit early if you have a specific dish in mind.

I ordered fried vermicelli for 500 yen and asked for some spicy seasoning to be added. They told me that I could purchase the spicy seasoning for an additional 200 yen, but I would need to make a reservation or confirm in advance. When I took it home and tried it, I found a large amount of white ingredients inside, including a few shiitake mushrooms, carrots, onions, and bamboo shoots. The flavor was a bit monotonous, so I mixed in the spicy seasoning, which gave it a nice flavor change. This could also be a good addition to my rotation of dishes.

◆Exploring Ramen in Tokyo⚫︎Taiwan Hakka Cuisine Shinchiku (Taito-ku, Taito) Tonchan Ramen: 850 yen◾︎Food Beast Maro

Gourmet site, started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Today's lunch is at a Taiwanese restaurant. We will visit "Taiwanese Hakka Cuisine Hsinchu" in Ueno. Let's break down the name of the restaurant. What is Hakka cuisine? Hakka is a branch of the Han ethnic group, a people who settled in the south during times of war. They have roots not only in Taiwan but also in southern China and Southeast Asia. So, it seems that you can enjoy the local cuisine of the Hakka people rooted in Taiwan. Hsinchu is the name of a city in northern Taiwan, so it must be referring to the cuisine developed here. The menu features classic Taiwanese dishes, but there are also some unique dishes like Hakka rice bowl. The most popular dish is "Yaki Mifun," which is stir-fried rice vermicelli. By the way, Mifun is a specialty of Hsinchu City in Taiwan. The extremely thin vermicelli has a strong flavor, with a prominent umami taste from dried shrimp and shiitake mushrooms, as well as a noticeable saltiness. The thin vermicelli has a large surface area, allowing for a high coating ratio. The occasional presence of meat or shrimp adds a rewarding touch to the dish. The spiciness of the black pepper serves as a nice accent. Due to the salt content and the absorption of moisture, it can become a bit heavy towards the end. It seems like a dish best enjoyed as a finale while drinking alcohol. Perhaps the Hakka people are big drinkers?笑

Today, I was busy again so I ordered a bento. I ordered the Chinese bowl that I haven't eaten yet. It took about 5 minutes to be ready. It's not cold, but it's not warm and tasteless either. It's not as good as eating at the restaurant. The Hakka bowl was delicious, so maybe that's why I feel this way.