Special Shanxi cuisine course (5500) with all-you-can-drink included at a tax-inclusive price! The drink menu for all-you-can-drink is extensive, with a variety of Shaoxing wines ranging from 1 year to 15 years old, generously served in bottles! Enjoy a great deal on a course where you can savor authentic dishes from Shanxi Province in China! The dishes are characterized by simple seasoning using vinegar and a wide variety of noodle dishes. I was looking forward to trying this course, which is for four people, so I had to give up on coming alone, but I've always wanted to try it! Each dish was delicious! What surprised me the most was the variety of noodle dishes! Even though it may not look like noodles, the variety of noodle dishes just kept coming, but the texture and flavors were completely different, making it diverse and never boring. If you feel like you need more, you can always add on, but we didn't need to at all. Some people, except for those with a huge appetite, will definitely be satisfied with the volume. The exquisite seasoning was just right, not too spicy, perfect for pairing with beer. The chicken was moist and tender. A personal favorite was the unique and stretchy Liangfen. It had a chewy and jelly-like texture similar to agar, with a rich sauce that complemented it well. The dish with plenty of shimeji mushrooms was surprising with noodles! The noodles had a distinctive elasticity and softness when chewed. Another personal favorite was the incredibly delicious pork dish! The meat was incredibly tender, with a slight melting of the fatty parts, and the lean red meat had a vertical fibrous texture like pork tenderloin. The soft and moist texture was great, and the seasoning with mild acidity and sweetness was perfect. A hidden favorite was the slightly lighter dish in the midst of the noodle dishes. The sweet and sour flavor complemented the crunchy texture of the cabbage perfectly. The simplicity of the seasoning allowed the natural flavor of the potatoes to shine. Despite the risk of becoming dry and crumbly, the potatoes retained their chewy texture even when cold. A personal favorite was the ear-shaped noodles resembling orecchiette! These were incredibly delicious. However, by the time you reach this dish, most people are likely already full. It's recommended to leave some room for this dish. The chewy and bouncy texture, along with the well-balanced seasoning, made it a delightful experience. With great taste, volume, and value for money, this course was very satisfying! Highly recommended. I definitely want to come back here again!

I have regained my energy, appetite, and sense of taste, so it's back to normal business (laughs). As I passed by the front of the restaurant, today's daily special was liver and leek stir-fry once again. Without hesitation, I entered and ordered. I mixed the crunchy bean sprouts and leeks on top of the rice. I adjusted the balance with an extra serving of rice.

The restaurant is a tough, authentic Chinese place. When I visited alone on a Friday evening, I was directed to a seat in the back. I prefer a smaller table since I'm alone, but there were people of the same age group in the back, getting ready for a party. It seems like they mistook me for one of their group, so I felt a bit uncomfortable eating at a distance.

I forgot to take a photo of the knife-cut noodles. We ate until we were full. The taste was authentic, not too spicy. Very delicious. The Yumen yakisoba caught my eye and it was incredibly tasty with a good balance of acidity and the umami of oyster sauce. I want to come back and try other noodles. I heard that Shanxi Province is a landlocked region with a variety of noodle types.

About four years ago, this shop was introduced on an NHK Chinese language course on TV. I always wanted to go someday, and finally, my wish came true. I had some free time and decided to visit the shop. It was located along Meiji Street, and I had to ride my bicycle under the scorching sun from work. The shop's appearance was not something that would catch your eye, but it was almost full even at 1 pm. The customers were a mix of Chinese and local Japanese, showing that the shop was well-loved. I heard that the knife-cut noodles at Yang Rou Wei Fang in Ueno were delicious, so on a day with a temperature exceeding 35 degrees, I ordered the tomato and egg knife-cut noodles that I saw on TV. The noodles had a slightly fluffy texture, and the refreshing flavor of tomatoes made it delicious. When I told my Chinese colleague that I tried the unusual flavor of tomato and egg, they said it was normal, but I still want to go back and try other menu items.

Today's lunch was not knife-cut noodles, but a set meal. It included deep-fried tofu, stir-fried pork with thick fried tofu, and lots of meat and vegetable stir-fry. It's a classic dish at a local Chinese restaurant, but the seasoning is authentic Chinese. I found homemade chili oil on the table that is usually used for knife-cut noodles, so I decided to add it for a different flavor. The chili oil with a strong kick of Sichuan pepper is a perfect condiment. With the option for extra rice at this price, 700 yen is a steal.

Chewy, smooth, and thick hand-shaved noodles. The addictive texture leaves you craving more. Today, I decided to try it in oil-based broth. The shaved noodles have a thin edge and a thick center, providing a firm texture and a pleasant mouthfeel. It comes with namul (seasoned vegetables) and almond jelly as side dishes.

Smooth and chewy knife-cut noodles with a texture similar to udon. Crafted by artisans in the kitchen. The spicy knife-cut noodles have a strong Sichuan peppercorn flavor, with minced meat and cilantro in a soup that you'll want to slurp up. You can get a refill of the mini fried rice for only 100 yen. The taste and value are both excellent.

Lunch on 05/15 at Yamanashi-tei. Had the daily special lunch set (vegetable stir-fry) for 700 yen, paid in cash. Good service, fast service, tasty food, complimentary water, good portion size, great value for money. Only downside was that there was a bit too little meat, but overall no complaints. Unbeatable value for 700 yen around East Shinjuku.

Shanxi Province in China, known as the birthplace of noodle dishes. One of the famous dishes is the "knife-cut noodles," but there are over 200 types of noodle dishes in the region. In addition to noodle dishes, black vinegar is also commonly used. I visited a family-run restaurant that is known for its authentic cuisine. The restaurant is located on the basement floor and has a cozy atmosphere. I decided to skip the lunch menu and ordered a la carte. - Yo Mian Lao Kao Kao: A rare dish made from Shanxi Province's specialty, Yo Mai (barley). The barley dough is rolled into tube shapes by hand and then steamed. It is served with two sauces (black vinegar and tomato chili sauce). The barley has a subtle aroma and is enjoyed by dipping it in the sauces. - Shanxi Chao Liang Fen: A dish similar to stir-fried mochi with black vinegar. It is made from potato starch and has a unique texture. Despite being a carb-heavy dish, it was surprisingly delicious. Overall, it was a unique and satisfying dining experience in an area not commonly visited.

I had the daily special (five-ingredient yakisoba) for 700 yen (tax included). It was decently tasty, but it wasn't exactly like Japanese five-ingredient yakisoba. It didn't have sauce poured over it, so it felt a bit off, but it wasn't bad, and there were plenty of side dishes. The staff were speaking a lot of Chinese among themselves, which felt a bit strange, but considering the price of 700 yen including tax, it's not bad. Thank you for the meal.

Shanxi oil-blotted knife-shaved noodles (Shanxi oil soba) ¥850 (price at the time of visit) First visit. As I descended the stairs and entered the restaurant, there was a lively atmosphere despite it being 1:30 pm, not exactly lunchtime. Customers continued to come in steadily. I decided to order a single item instead of the lunch set that came with rice and a mini salad. On a side note, the pork and garlic shoot stir-fry ordered by the person next to me looked really delicious. The bowl that arrived had noodles with a unique texture. They were chewy and slightly sticky, clinging to the lips and tongue. The overall flavor profile was spicy from the chili oil and red pepper, with a slow-building heat. The sourness from the black vinegar also stood out. Surprisingly, the Sichuan peppercorns didn't have as much of an impact as expected. The ingredients were simple, but the minced meat added a delicious and prominent presence. Additionally, there was a hidden layer of bean sprouts underneath the noodles.

I had been curious about the Chinese restaurant near my place, Shanxi-tei, so I decided to have lunch there on a holiday. I arrived around 1:30 and it was almost full. There were many Chinese customers, so my expectations were high! I ordered the tantan knife-cut noodles and a draft beer. While sipping on my beer, the knife-cut noodles arrived! Even though it was just a single dish, it came with pickled bean sprouts and a small almond jelly. The tantan knife-cut noodles had a creamy soup with a strong sesame flavor that was delicious! As I kept eating, the spiciness from the chili oil and Sichuan pepper slowly kicked in, making me sweat a bit. The noodles were smooth and chewy, with a good texture, but I prefer them slightly less cooked... Just one more bite! Before I knew it, I had finished the soup as well. Thank you for the meal!!

This is a review for my first visit to Yamaishi-tei, a restaurant specializing in knife-cut noodles. I ordered the Salted Chicken Knife-Cut Noodles set for 850 yen. When it arrived, I was surprised by the generous portion size – it seemed like too much to finish. But since I had ordered the set, I decided to give it my best shot! The noodles were thick and smooth, and there was a lot of them! The set also came with a salad and fried rice. I managed to eat as much as I could without feeling too full, so it didn't affect my afternoon work. The lunch was very affordable and filling. The restaurant was bustling with customers. I left feeling satisfied! Next time, I'll order just the noodles! Thank you for the meal♪

This is a Chinese restaurant located in Higashi-Shinjuku. As the name suggests, this restaurant specializes in dishes from Shanxi Province. Shanxi Province is known for its flour-based dishes, including knife-cut noodles. This restaurant is a rare find as there are not many places that focus on Shanxi cuisine. It is truly a unique spot. The restaurant is located on the basement floor of a building and looks like a typical Chinese restaurant. It is important not to mistake it for the Chinese restaurant on the first floor. The interior is not very large but has many partitioned spaces that give a private room-like feel, making it suitable for gatherings. The menu includes typical Chinese dishes as well as unique dishes from Shanxi Province. They also offer a type of liquor called "Sour Wine" from Shanxi Province. Enjoying Shanxi cuisine with Sour Wine is a highlight of dining here. We tried: - Yo Mian Kao Lao Lao (¥1,400): A specialty dish from Shanxi Province that can only be found at this restaurant in Tokyo. It is made from the flour of naked oats and steamed with two types of sauces. - Shanxi-style Flavored Chicken (¥880): Shredded boiled chicken mixed with vegetables and seasoned with black vinegar. It has a balanced flavor with cilantro and tomatoes. - Wu Se Mao Er Duo (¥1,400): A dish that resembles cat's ears made from wheat flour dough. It has a unique chewy texture and is stir-fried with various colorful ingredients. - Guo You Rou Chao Mian (¥1,400): A dish featuring knife-cut noodles with "Guo You Rou" (a Shanxi specialty) stir-fried with pork, vegetables, and black vinegar. The dishes showcase the unique flavors of Shanxi Province and are a must-try for those looking for something different in Chinese cuisine.

Recently, there has been an increase in restaurants in Tokyo that serve authentic Chinese cuisine from mainland China, different from the traditional Chinatown restaurants. Among them, there is a rare restaurant in East Shinjuku where you can enjoy the cuisine of Shanxi Province, a treasure trove of dishes made with wheat. I heard about this place called "Shanxi Tei" and decided to visit. It is located just near Higashi-Shinjuku Station, on the basement floor of a building along Meiji Street (if coming from Kabukicho, it's past a Taiwanese restaurant). Shanxi Province, located in the north, is known for its wheat-based dishes due to the lack of rice production. At Shanxi Tei, I tried the following dishes: - Buckwheat Noodles Steamed in a Bamboo Basket (1,400 yen): A unique noodle dish made with a type of buckwheat called "youmai" from Shanxi Province. The noodles are steamed in a bamboo basket and have a chewy texture. They are served with a tomato sauce and Shanxi's special black vinegar for a unique flavor experience. - Stir-fried Tomato and Egg (750 yen): A classic home-cooked dish in Chinese cuisine, made with eggs, tomatoes, and a touch of green onions. The version at Shanxi Tei had a wonderful aroma of green onions and oil, making it a simple yet delicious dish that even children would enjoy. - Pork and Vegetable Stir-fried in Vinegar (1,050 yen): A dish featuring pork, wood ear mushrooms, onions, and oilseed rape stir-fried in Shanxi's special black vinegar. The dish had a rich flavor that paired well with the Chinese liquor "Er Guo Tou" that I had on the side. The restaurant had a Chinese female staff member who provided attentive service. The customers were a mix of men and women, mostly Japanese. There were also private-like spaces available, making it a great choice for a unique dining experience with friends. I look forward to visiting again in the future.

After a human dock visit, I was starving. The most popular menu at this restaurant is the Spicy Knife-Cut Noodles with Half Fried Rice, and it's definitely delicious. By the time I finished eating, I was sweating on my head and forehead from the perfect combination of spiciness and flavor.

◎Tsingtao Beer Premium 1, tastes like water. ◎Fenjiu (Bai Hu) 53° in a glass. ◎Youmian Kaolao (noodles), simple and delicious on its own. Tastes like pasta with tomato sauce and like Chinese cuisine with black vinegar sauce. The food came out quickly, possibly because I had made a reservation, but that was a bit disappointing. ◎Shanxi-style chicken, which arrived later. It wasn't as strongly flavored with black vinegar, so I added the black vinegar sauce from the noodles. There were other Shanxi dishes I wanted to try, but I had to leave in 30 minutes to go to another restaurant. Total cost: ¥4,018

The knife-cut noodles from a restaurant in Shanxi Province, the birthplace of noodles in China, are amazingly delicious! The noodles are well-aged with a sweet flavor. The Shanxi oil noodles have a rich taste of black vinegar, a refreshing touch, the aroma and numbing sensation of Sichuan peppercorns, and a gradual spiciness from the chili oil, all mixed together with the chewy and smooth knife-cut noodles. The crunchy vegetables, crispy nuts, and great texture add to the experience. This is the best knife-cut noodles I've ever had!

I visited this restaurant once before the pandemic, and today is my second visit. The taste hasn't changed, but I feel like the portion size is about half of what it used to be before the pandemic. Despite the price increase, I wish there was a little more food. The Yomogi noodles were 1400 yen, and the cucumber was 420 yen, totaling 1820 yen, but I didn't feel full.

East Shinjuku "Yamashitei". Known as the birthplace of knife-cut noodles, with over 200 types of noodle dishes, this precious restaurant offers cuisine from Shanxi Province. A group of friends gathered for a meal consisting entirely of noodle dishes, taking on the challenge of gluten-free options and hosting a noodle festival in autumn. The wide noodles in the photo, resembling a rubber band used in the Youtopia, are the Biang Biang oil noodles. Spicy garlic taste *reservation required. The pork and green chili stir-fry, a non-noodle dish, was incredibly spicy, making me worry about the aftermath, but surprisingly, I was fine the next day. Despite being a weekday, the restaurant was almost full with 30 seats, and I was impressed by the fact that one server managed to handle it all. When I searched for "YouTube Monster-kun Gachi Chinese", I found myself.