We always enjoy the food here. This time, a friend I brought along (Japanese) who was visiting for the first time also seemed to like it, which is great. I personally tried the fried rice for the first time and it was incredibly delicious. I usually try to avoid carbs at night, but couldn't resist this time.

Niu Nanchara Ramen is pretty good, the spiciness and acidity are quite nice. I like the lack of Japan-appeasing in the smell, seasoning, and various aspects. The poor service, led by the staff's silent attendance, can be understood as a local feeling, so it's acceptable. Next time, I want to try the fried rice.

The restaurant is a genuine Chinese place in Ueno where very few people, including the staff, speak Japanese. Most of the customers are locals. It specializes in rare Hunan cuisine, which is known for being extremely spicy. Unlike Sichuan cuisine, which is known for its numbing spiciness, Hunan cuisine is just plain hot! Everything is fermented and eaten, even the chili peppers. The recommended dish is the spicy stewed white fish. The fermented chili peppers on top may look intimidating, but they are not as spicy as they appear. Thank you for the meal!

This restaurant in Tokyo is a perfect place compared to Hunan cuisine restaurants in Beijing, so I feel extremely lucky to have such delicious food here. The dishes are oily and strong in flavor, so it's best to have them with rice. It might be a bit too intense for some people, especially those who are not used to authentic Chinese cuisine, but since the customers are mostly Chinese, I guess they are accustomed to it.

This is one of the few places in Japan where you can enjoy authentic Hunan cuisine. It's delicious every time I come (this is my 4th visit). Due to the ongoing pandemic, it's very crowded, so making a reservation in advance is a must. When you call, they speak Chinese, but Japanese is understood so it's okay. Even if you're not a fan of spicy food, you'll find it delicious. Hunan cuisine isn't just about spicy dishes, so if you order a balanced variety, I think it will appeal to everyone. It would be great if they could open more branches nationwide.

We ordered 5 dishes for 2 people. 1) Century egg and green chili salad. 2) Cold wood ear mushroom. 3) Lamb with cumin flavor. 4) Mao's braised pork. 5) Deep-fried corn with batter. Served with white rice and Shaoxing wine. It was our first time here and the unique dishes were delicious. We were probably the only Japanese customers. We want to try more items from the extensive menu. The waitress was also very friendly.

The braised pork belly at this authentic Chinese restaurant near Ueno Station is fantastic. Mao Zedong also loved the braised pork belly here, and it was incredibly delicious. The other dishes were also very tasty and highly recommended. Since the customers are mostly Chinese, I believe the quality of the food is reliable. I recommend trying the dry pot dishes.

I went to a Hunan cuisine restaurant in Ueno. It was around 1 PM on a Sunday, and the place was almost full of Chinese customers. Many groups were sharing dishes like hot pot and stir-fries while eating rice enthusiastically. Since I'm not familiar with this type of cuisine, the menu had many unfamiliar items. I decided to start with a beer and ordered one cold dish and one hot dish, planning to finish with some kind of carb dish. I ordered "Century Egg and Grilled Chili Salad" and "Larou (spiced pork belly)". The salad looked rough when it arrived, almost like it was served in the mixing bowl itself. Surprisingly, it was served lukewarm, not cold as expected. It seemed like the century egg was mixed with the roughly crushed grilled chili, not the other way around. The combination of the chili's spiciness and sweetness with the century egg's saltiness and creamy yolk was exquisite. It wasn't extremely spicy, and there was no sourness. The overpowering flavor was the raw garlic added in abundance, not the chili's heat. Larou was spiced dried pork belly with crispy skin. The texture of the dehydrated and crispy pork belly, especially the chewy and crunchy skin, was similar to crispy bacon in Western cuisine. The balance between the sweet taste of garlic sprouts and the intense flavor of the pork was excellent. Both dishes had a significant amount of garlic, and I forgot to take a picture of the Larou. I wanted to try more unique dishes, so I planned to order rice noodles, but I couldn't resist and ended up ordering steamed rice. The spicy pork belly and the century egg salad's thick sauce paired well with the rice, and the moderate saltiness enhanced the flavors. Although I didn't eat a huge amount, the intense garlic flavor left me feeling satisfied but also a bit fatigued after the meal. It was delicious! I would love to try more dishes in the future. Thank you for the meal.

Ueno's Lake Nanryori Li Chufu✨ It seems that Mao Zedong loved a dish called Mao's Red Braised Pork, which is a specialty there (^^) The tender braised pork, simmered slowly, has a sweet and salty flavor that goes well with rice and sake (*^ω^*) The Lake Nan-style steamed fish head has a strong acidity with a hint of numbing sensation♬ It's great that noodles come as a set too (〃ω〃) I still want to try more Lake Nan cuisine. I have a strong craving for spicy food now (о´∀`о)

Four people with over 10 years of living experience in China gathered for a meal at an authentic Hunan cuisine restaurant in Ueno. The restaurant was located in a run-down building, giving off a typical atmosphere of a Chinese working-class eatery. It seemed like the staff did not understand Japanese, so we placed our order in Chinese. The food tasted just like what you would find in a local Chinese restaurant, bringing back nostalgic memories for us. The spiciness was slightly toned down, but still quite hot by Japanese standards. We toasted with baijiu as is customary. The members of the meal were all senior figures who had been CEOs or general managers in China, yet they always preferred this kind of authentic, down-to-earth taste over high-end Chinese cuisine when they gathered. They seemed genuinely satisfied, exclaiming "This, this, this flavor!" throughout the meal. Rather than evaluating based on Japanese hospitality standards, it's more enjoyable to embrace the inconvenience and authentic Chinese experience as if you were a tourist or traveler in China. The staff probably don't care about such evaluations from Japanese customers. Thank you for the meal.

Just a short walk from Ueno Station is a Chinese restaurant serving Hunan cuisine. I visited at night and the place was almost full, indicating its popularity. I ordered the "Farm-style Stir-fried Pork" (1,280 yen), "Steamed Pork Belly with Hunan-style Chili and Pork Fat" (580 yen), and a bottle of beer (510 yen). The total bill, including tax, came to 2,607 yen. The "Farm-style Stir-fried Pork" is one of the restaurant's signature dishes, made with dried pork belly and chili peppers. The dish was quite oily, with a strong flavor from soy sauce and salt, and a noticeable level of spiciness. It paired better with rice than beer. The "Steamed Pork Belly with Hunan-style Chili and Pork Fat" was even spicier, with a combination of garlic and chili heat creating a complex layer of spiciness. The comforting taste of pork fat was overshadowed by the excessive oil content, making it a bit heavy. Overall, the dishes leaned towards a more mainstream style of Hunan cuisine, similar to what you would find in any average restaurant in the streets of Hunan province.

The location of this restaurant is very close to my workplace, and I remember around 2019, the first branch of Beijing's Laocheng Yiyang Scorpion was opened here. I went to eat scorpion with my friends and colleagues a few times, but unfortunately it closed after about 3 months, which was very disappointing. It was then replaced by a Hunan cuisine restaurant called Li Chu. As a fan of Sichuan cuisine and spicy food, I am very happy to have Hunan cuisine as well. Sichuan people are not afraid of spicy, while Hunan people are afraid of not being spicy, so Hunan cuisine is indeed spicy. For lunch today, I had the spicy beef noodle soup. The Hunan-style spiciness is dominated by heat rather than numbing sensation, but the soup is very delicious. As I got used to the spiciness towards the end, I started to miss the numbing sensation of Sichuan peppercorns a little bit.

I visited the restaurant during Sunday lunchtime. It serves authentic Hunan cuisine in a region without the sea, with dishes that are quite spicy due to the generous use of chili peppers. - Stir-fried dried tofu: A unique texture similar to noodles. A taste that is distinct to the region and not commonly found in Japanese cuisine. - Stir-fried smoked meat and bamboo shoots: A deep flavor that becomes addictive, characteristic of Hunan cuisine. - Stir-fried vegetables: A rich and authentic taste of Chinese cuisine, specifically from Hunan province. This place offers flavors that are hard to come by in Japan, and it is mostly frequented by Chinese customers. If you are interested, definitely give it a try! Price: 6200 yen for 2 people, including 3 dishes and 5 drinks.

A restaurant that serves cuisine from Hunan Province, which is now in the midst of a serious crisis in China, rather than the hometown of Mao Zedong. Due to being located in a mixed-use building, the entrance to the building and the exterior are suspicious, and when you get off the elevator, the entrance to the restaurant is even more mysterious. The interior of the restaurant is of a good size, and it is bustling with customers during lunchtime. From the lunch menu, I ordered the Lurou Wan Dou Mu Tong Fan, also known as stir-fried pork with peas in a wooden bucket rice, for 980 yen [tax included]. Despite the crowd, it was served in less than 5 minutes. It is served in a wooden bucket, but it is not steamed like rice in a pot, it is merely used as a serving vessel, with the stir-fried ingredients placed on top of the rice. The ingredients include cured pork (Lurou), a mountain of peas, and diced carrots. Mix well and let it sit for a while. The side dishes include soy sauce-pickled daikon, seasoned egg (apparently all-you-can-eat), unfortunately, the soup is quite lukewarm, and almond jelly. Since there are no rice bowls, I used a ladle to eat directly from the deep wooden bucket. The Lurou has a rich flavor of fatty dried meat. The generous amount of peas helps balance the dish, making it easy to eat without being too heavy. The depth of the wooden bucket means that if you finish it, you will feel quite full. It was a great experience to taste such delicious food. The restaurant also offers a variety of other dishes, so I am curious to try more.

After having a light meal at a standing bar, I met up with my wife in Ueno. We tried out a Hunan cuisine restaurant called Li Chu for the first time. When we entered the restaurant, we were surprised to hear only Chinese being spoken. For drinks, I had plum wine with soda (450 yen excluding tax) and my wife had a highball (410 yen excluding tax). The complimentary pickled radish was delicious. We ordered some dishes, including pan-fried dumplings (5 pieces for 480 yen excluding tax - juicy dumplings but the skin was a bit soggy) and xiaolongbao (3 pieces for 480 yen excluding tax - lacking in soup). The dim sum was so-so. We ordered beef tendon vermicelli, and when asked if we wanted it spicy or sour, we chose sour, resulting in Hunan-style vermicelli (980 yen excluding tax - a spicy and sour dish with plenty of pickled vegetables and white fish in it. The soup was delicious. The unique sour and spicy taste, along with the generous portion, was just right for sharing between two people. The staff's Japanese was quite limited and the service was mediocre, but the unforgettable deliciousness of the Hunan-style vermicelli made up for it.

I found a sign for Hunan cuisine in front of Ueno Station. It's not Chinese cuisine or Sichuan cuisine, but Hunan cuisine! I used to go out to eat with my local colleagues when I often traveled to China for work over 10 years ago. I wanted to eat something spicy with a punch after a long time, so I decided to go in. All the customers inside were Chinese, so I had high hopes. Hunan cuisine is known for having a lot of chili peppers, but it's not as spicy as it looks. That's just my personal opinion. Many dishes are bright red in color. I'm not a big fan of Korean cuisine because it feels like it's just chili peppers, but whether it's Sichuan or Hunan cuisine, the spiciness is accompanied by a variety of spices that linger. The Hunan cuisine I had after a long time was delicious. By the way, I recommend the cabbage cooked in an iron pot.

I visited the restaurant on a Saturday afternoon. I was the only customer at that time. They offer both lunch and regular menus. I chose the lunch set which included Mapo Eggplant, as there were not many Hunan-style dishes on the lunch menu. From the regular menu, I selected the Mao's Red Braised Pork because I wanted to try something Hunan-style. The lunch set arrived first, and the Mapo Eggplant was delicious with plenty of sauce and a generous portion of rice. It had a Japanese-style flavor and was slightly spicy. The lunch set also included unlimited rice and a boiled egg, which I felt was a good deal. The Mao's Red Braised Pork arrived a bit later. It was made of diced pork cooked in a sweet and savory sauce with a spicy kick. It went well with rice and drinks. I also became interested in other dishes on the menu, so I would like to visit the main branch in Takadanobaba if I have the chance.

In the evening of April 2019, I spent a total of 1576 yen for two people. We ordered the Shrimp Paste Steamed Edamame for 580 yen (excluding tax) and the Stir-Fried Beef Rice Noodles for 880 yen (excluding tax), which came to a total of 2008 yen. This was my second or third visit to this Hunan cuisine restaurant in Ueno. The main branch is located in Takadanobaba, and this is a branch. I didn't crave spicy food, but rather wanted to try non-Japanese Chinese cuisine. This place stood out for its variety of steamed dishes, which is a unique feature compared to Japanese-style Chinese restaurants. - Shrimp Paste Steamed Edamame (4.0) Steamed edamame with XO sauce. In Chinese cuisine, it's common to make a dish out of what Japanese people consider side ingredients. The steamed green peas were firm and had a rich seafood fermented flavor, with a spicy kick. It was surprisingly a good match with the beans, and the seasoning was interesting enough to keep me from getting bored. - Stir-Fried Beef Rice Noodles (3.5) Beef and rice noodles stir-fried together. The rice noodles were the proper type for this dish, with a flavor similar to Chinese soy sauce fried noodles. The beef was tender and added a nice texture. The Chinese broccoli seemed to complement the strong flavors well. - House Special Pan-Fried Tofu (3.5) Hunan-style pan-fried tofu. Deep-fried tofu stir-fried with pork. The chives, garlic, and green chili added not only aroma but also a significant impact on the flavor. A hearty and flavorful dish. - Grandma's Pickled Vegetable Steamed Pork (4.0) Hunan-style steamed pork belly with special pickled vegetables. It had a rustic flavor with a hint of bitterness, making it taste more mature for a home-cooked dish. The combination of pickled vegetables and steamed pork resulted in a surprisingly fresh and unique taste. Drizzling it with chili oil enhanced the flavor, which I really enjoyed. There are many other dishes I want to try here. I'll try to visit whenever I can, although some of the large dishes might be challenging to finish alone.

One of the eight major cuisines in China, Hunan cuisine, also known as "Hunan dishes" or "Xiang cuisine", is famous for its spicy flavors along with Sichuan cuisine. Despite losing some tolerance for spiciness as I age, I still find it fascinating as someone who loves spicy food. On a Saturday evening, I visited a Hunan cuisine restaurant called "Li Chu" that opened in Ueno last September. When I arrived at the reserved time of 5:30 PM, the restaurant was still quite empty with only a few customers, and I was seated at a slightly isolated 4-person table, perhaps because I had made an early reservation. I started with a bottle of beer for 510 yen + tax. Looking at the food menu, there was a wide variety of dishes, including some unique and spicy options that you wouldn't find in a regular Chinese restaurant. However, my wife is not a fan of very spicy food, so I had to choose carefully. The appetizer was pickled radish, carrot, and cucumber, which was not spicy at all. For the first dish, I ordered Jellyfish and Cucumber Salad for 680 yen + tax. It had a refreshing sour taste with a slight spiciness. The second dish was the highlight of the day, Mao's Red Braised Pork for 1,680 yen + tax. This is the Hunan version of braised pork, and the name "Mao" comes from Mao Zedong, who loved this dish. It was much spicier than the typical Dongpo Pork. The third dish was Hunan-style Fried Tofu for 980 yen + tax, which was a hit with its thinly sliced tofu, pork, bell peppers, chives, and a good amount of spiciness from fresh chili peppers and garlic. The fourth dish was Pan-Fried Dumplings (5 pieces) for 480 yen + tax, which I only ate one of and left the rest. For the finale, I chose Homemade Lap Cheong Fried Rice for 880 yen + tax. Lap Cheong is a Chinese-style bacon made with soy sauce, Sichuan peppercorns, cinnamon, star anise, etc., and the smoked pork belly had a rich aroma. The fried rice included lap cheong, leeks, and chrysanthemum greens, and although it looked intense, the flavor was not overpowering. The texture was moist but not sticky, and it had a decent level of spiciness. By around 7 PM, the restaurant was fully packed, with a line of waiting customers outside. The total bill for two people, including tax, was 7,146 yen. The food was delicious, reasonably priced, and the staff provided excellent service. I believe this restaurant will become very popular soon. I look forward to inviting a friend who can handle spicy food to come back and try more unique and exotic dishes.

Li Chu @ Ueno Station Asakusa Exit (Ueno 7-chome) The first bean rice of the year was from a Hunan cuisine restaurant in the bustling and chaotic neighborhood. I visited Li Chu, a famous Hunan cuisine restaurant on the second floor of a building where I had previously visited for Coconut Chicken during the cherry blossom season. Despite it being past 2 pm, the restaurant was almost full and I couldn't hear any Japanese being spoken (lol). I had the Waxed Meat and Pea Wooden Bucket Rice from the lunch set menu. Wow, it really came in a bucket (lol). I've had wooden bucket rice in Hong Kong before, but it was served in a steamer basket. I was expecting something spicy and red due to it being Hunan cuisine, so I was a bit relieved by the color. The aroma of the waxed meat is great. Waxed meat refers to seasoned dried meat and it's really delicious! The combination of the sweetness of the peas and the flavor of the waxed meat creates an exquisite taste. The tea-infused egg that came as a side dish with the white rice is all-you-can-eat, although you can't really eat too many of them (lol). Phew, it was delicious. The dinner menu is filled with tantalizing dishes that are like shining stars, making one's mouth water. I'd love to have a party here at night next time!