Mapo tofu set meal (1150 yen) with soup, side dish, and pickled vegetables! You can choose between Japanese-style or Sichuan-style Mapo tofu. It's a rare find and I can't decide which to choose! The best part is that you can have unlimited rice refills with the meal. Mapo tofu definitely goes well with white rice. The fact that you can have unlimited refills makes it even more enjoyable as you never run out of food. The Mapo tofu has a thick and flavorful sauce that is sweet and delicious. Yes, it definitely makes you want to keep eating!

On Monday at 12:20 pm, I entered the restaurant. Perhaps due to the rain or the few people walking outside, I ended up sharing a table, but I was seated quickly. It was my first time at this restaurant and I always go for the tantanmen style, so I ordered the tantanmen and fried rice set (1,280 yen) without hesitation. After ordering, I noticed that the mapo tofu was recommended, maybe next time! Unfortunately, it took a bit of time, about 25 minutes, for the food to arrive. The tantanmen wasn't as spicy as I expected, but it had a nice sesame flavor. The noodles were a bit on the softer side, but still very delicious. The fried rice was moist and to my liking. I ate too much and forgot about my diet, feeling a bit regretful but satisfied. Maybe next time I'll try the hot and sour soup noodles. Thank you for the meal!

I visited around 11:15 am. I secured a table for four on the left side near the front. There is a sign in the store saying "Thanks to you, 71st anniversary of establishment". I ordered the miso ramen and fried rice set for 1,000 yen. The miso ramen had thin and slightly firm noodles, with a light soup. The fried rice had a flavor I liked, but was a bit watery. I felt like I should have gone a little later. I could sense the sound coming from the kitchen where they were cooking, so I don't think they are claiming to have pre-made flavors. Thank you for the meal.

I didn't have anything specific I wanted to eat, so I wandered into this place. It was past 12:30 pm, but there were quite a few regular customers. I didn't check the prices and just ordered, ended up with tantanmen and fried rice for 1,280 yen. Well, let's enjoy what we ordered. The first bite of the tantanmen had a strong vinegar taste, which I didn't like at first, but it grew on me as I continued eating. It was a bit too rich, so I got a little tired of it halfway through. I did like the noodles though. As for the fried rice, I wasn't a fan of the seasoning or texture. Maybe plain rice would have been better. I'm not sure if I would come back for this. The price seemed a bit high for what I got. I was a bit curious about the mapo tofu, so if I go back next time, I might try that.

Having lunch in Hatchobori. It's a Chinese restaurant near the Hatchobori intersection. Established in 1951, it's a long-standing establishment. I decided to try their delicious mapo noodles. The restaurant is located half underground. After 1 PM, there were no other customers, so it was already an idle time. The owner served at the tables, while a younger person worked in the kitchen. The menu consists of noodles and rice dishes, such as tantanmen, hot and sour soup noodles, Chinese soba, miso ramen, mapo tofu (Japanese style), mapo tofu (Sichuan style), mapo noodles (Japanese style), and more. It's rare to have both Japanese-style and Sichuan-style mapo tofu. The spiciness is indicated by the number of chili peppers, with Japanese-style having one chili pepper and Sichuan-style having three chili peppers, with free rice refills for Sichuan-style. I ordered the mapo noodles (Japanese style) for 1,050 yen (tax included). The owner made sure to confirm that I wanted the Japanese style. For an additional 100 yen, you can upgrade to the Sichuan-style mapo noodles. The third-generation chef trained at a famous Sichuan cuisine restaurant in Ginza, and the "Chen mapo tofu" seems to be a specialty. After a 4-minute wait, the mapo noodles (Japanese style) were served. The mapo tofu, with a reddish-brown color, was served, and the soup was served separately. Sichuan peppercorns were also provided on a separate plate for you to add as you like. The sauce had a thick consistency and a rich umami flavor. The texture of the minced meat and soft tofu was delicious. While this is mapo tofu, you mix it with the noodles, so I salvaged the noodles from the mapo sauce. The noodles seemed to be from the nearby Asakusa Kaihara-ro due to the box on the side of the restaurant. They were medium-thick with a slight curl and a smooth texture. When you chewed, they had a firm elasticity. I mixed the noodles with the sauce and enjoyed them. Although slightly spicy, the flavor was gentle, so I added Sichuan peppercorns midway through to increase the spiciness. The noodles were so good that they disappeared quickly. The balance of eating with the noodles is important. The soup had a refreshing acidity from the soy sauce base. This mapo would also be delicious on rice. Next time, I want to try the spicy Chen mapo tofu!

I have been to this place many times, but always order the same thing - the Sichuan mapo tofu set meal. The Sichuan mapo tofu here is so delicious. Today, I asked if I could have the Sichuan mapo tofu noodles, but I wanted to have the same amount of mapo tofu as the set meal, so I asked for them separately. It was super spicy and delicious! I will definitely come back again.笑

The restaurant is located near Hacchobori Station on the subway and JR lines in Tokyo. It's so close that it's almost too close, haha. Today, let's have lunch here. The restaurant is downstairs, accessible by stairs. There's a cheap liquor store nearby. I didn't notice it even though I was so close. It feels like a song, doesn't it? Every day is like a hit-or-miss adventure, falling down and getting back up. Now, what should I order? I'll go with the Dan Dan noodles and fried rice set for 1,200 yen, with pickles on the side. The food arrives promptly. The Dan Dan noodles are generously portioned. The spiciness kicks in later, definitely kicks in. But the staff quickly brings water, which is much appreciated. The fried rice is well-prepared, perfect for preventing heatstroke. Don't joke around. The noodles have a good texture, with a higher water content that pairs well with the soup. The pickles are nicely seasoned. What's this? Ah, Shaoxing wine! What a great idea, restaurant owner! By the way, the area around Kayabacho and Hacchobori has a variety of Chinese restaurants, from authentic to Japanese-style, all reasonably priced. The service is also good everywhere. There are still many unexplored restaurants. The adventure continues. Thank you. Bon appétit. Thank you.

History seems to be long. I felt that the price and quality did not match. The taste was not particularly delicious, and I did not feel any historical charm. However, the place was crowded, so maybe that's their style. The menu item "Delicious Century Egg" was just average. I had high expectations for the menu name. There was also the usual ammonia smell. The vegetable stir-fry, priced at 880 yen, was decent but nothing special. The mapo tofu portion was generous, but the taste did not stand out and was just average, lacking the deliciousness you would expect. There are better restaurants out there, so even if I had to, I would not revisit this place. Thank you for the meal.

Spicy Chinese cuisine after work, then played Pokemon GO. I still play it occasionally. Now, I found a Manbo, but if I catch it now, I won't be able to eat dinner near my house. So, I decided to stop here. Eikouen! The sign says "Sesame-packed Tantanmen". Perfect, that's exactly what I want. The restaurant has a Chinese atmosphere where you can also enjoy some drinks. I ordered the Tantanmen, which cost a little over 1000 yen. The taste was a spicy Chinese-style Tantanmen with a unique spice blend that felt good for the body, like Chinese herbal medicine. Both the noodles and the soup were delicious and satisfying. It was really good! Thank you for the meal!

On this day, I had a slightly late lunch around 1 pm near Hatchobori. There were 5 customers inside when I walked in, and 4 customers left as I entered, so it seemed quite busy. I ordered the limited 10 servings of tantanmen and fried rice. From the kitchen, I could hear the sound of a pot being hit with a ladle, giving it that authentic Chinese restaurant feel. When I hear that sound, I can't help but feel hungry. After a short wait of 5-6 minutes, the food was served. The tantanmen was just right in terms of spiciness for me, with that classic tantanmen flavor that was delicious. The fried rice was a perfect balance between fluffy and sticky, just the way I like it!

Date: August 3, 2021 (Tuesday) Weather: Sunny First visit, entered at 11:02 am, first customer, no other customers at 11:07 am Ordered Tanmen for 880 yen. Visited in search of Tanmen. The restaurant has a history of 70 years since it was founded in 1951. (Although it has a Japanese-style Chinese restaurant style, the appearance of the store and the name of the store give the impression of a continental Chinese restaurant???) Upon entering, I sat at the empty counter seat. I was immediately served cold water by the proprietress. At that moment, I verbally ordered "Tanmen." (Payment is made after the meal) The restaurant was run by the owner, the proprietress, and a middle-aged man. The table was equipped with soy sauce, vinegar, chili oil, S&B shichimi pepper, and ground pepper. It was served by the proprietress's hand in about 5 minutes. The noodles were curly medium-thick noodles from Asakusa Kaikaro. The noodles were cooked just right. When chewed, they had a pleasant elasticity. I felt like there was a slightly larger amount of noodles, but maybe it was just my imagination... Ingredients: Chashu, Napa cabbage, cabbage, bean sprouts, carrots, green onions, leeks, and wood ear mushrooms. The chashu and vegetables are lightly stir-fried before being combined with the soup. The chashu is cut into thick rectangular pieces from the thigh meat. It has a soy sauce-based seasoning, but it is not too strong, which is a good impression as it doesn't overpower the soup's flavor. The vegetables like Napa cabbage are simmered well, making them soft and easy to eat. Since there is a lot of green onions, they stand out more than the Napa cabbage and cabbage. The bean sprouts had a good texture, different from typical bean sprouts (personal feeling). The carrots were thick and had a rich flavor, very delicious. The amount of vegetables seemed to be about 250g, which was sufficient. The wood ear mushrooms had a soft texture. The soup had a slightly cloudy saltiness. The broth seemed to be mainly made from chicken bones, aromatic vegetables, and dried ingredients. The use of seasonings was kept minimal. In the beginning, the flavor may have felt a bit lacking, but with each sip, the umami flavor expanded!! It was delicious with a deep flavor. The sweetness of the vegetables also contributed to a gentle taste. There was no strong oiliness, but a subtle hint of sesame oil added an elegant touch. I finished the noodles and ingredients without changing the taste. I drank more than half of the soup, despite sweating, paid the bill, and left the restaurant. Overall, the noodles, ingredients, and refined soup were all very good. The price is higher than a typical neighborhood Chinese restaurant, but the satisfaction level is high. The service was very polite. However, the floor and menu were a bit greasy. The mapo tofu seems to be recommended, so I would like to try the "Mapo Men" on my next visit. Thank you for the meal.

Ordered Tan Tan Men & Fried Rice Set (1,200 yen). While waiting for the arrival of the dish, I noticed a sign celebrating the 69th anniversary of the establishment. The Tan Tan Men arrived in about 5-6 minutes. The soup had a relatively simple flavor commonly found in continental Chinese cuisine. The medium-thick noodles had a chewy texture and a good elasticity when bitten. The Fried Rice had a nostalgic taste that made me think, "Oh, this kind of Fried Rice exists too." It contained ingredients such as egg, green onions, narutomaki, char siu, and ham. Towards the end, I started to get a bit tired of it, but I will probably order the Fried Rice again when I visit next time. Thank you for the meal.

When I was in elementary school, my father's company was nearby, and whenever I visited, he would often order takeout for me. The menu was always the same, with five-ingredient ramen (now it's become Cantonese noodles). It's the original place where I fell in love with the thick sauce-style five-ingredient ramen. I recently moved to the neighborhood, so I decided to visit again. ☆Positive points: The ingredients and seasoning may have changed, but it still has the nostalgic taste from the past. ★Points for improvement: The location is underground and not very large, so it's quite tough that smoking is allowed... When the person at the next table smokes, the distance is so close that my eyes start to hurt, and my appetite drops instantly.

The reviewer visited a restaurant with a poster advertising "extremely spicy" mapo tofu, which caught their attention. They ordered the Chen-style mapo tofu with half portion of rice. The portion size of the mapo tofu was larger than expected, and the taste was more like a Japanese-style mapo tofu with a strong flavor of minced meat. Although the reviewer found the dish to be tasty when eaten with rice, the large portion size left them feeling too full. They suggest reducing the portion size and adjusting the price accordingly to improve the overall experience. Overall, the reviewer felt that their high expectations may have influenced their slightly lower rating.

The other day, I was captivated by the energetic and cheerful way they were selling take-out bento boxes at the storefront... During the 10-minute wait for my order to be ready, I learned that the restaurant was established in 1951 and is now run by the second and third generations working together. The lady I was talking to turned out to be the third generation's wife, who had just gotten married this year. I was looking forward to their reopening, and today, I greeted the third generation's wife who was working hard on take-out sales. As I entered the restaurant, I noticed they were taking measures to prevent the spread of infection, such as opening the entrance door for ventilation, arranging tables for only 2 people on one side to prevent face-to-face contact, and maintaining social distance by spacing out the tables. The main dishes served at lunch were noodle and fried rice sets, with the standout options being hot and sour soup noodles and tantan noodles. I was particularly drawn to the handwritten menu item "Soupless Mapo Tofu Noodles now available" and decided to try it with cilantro and spicy powder toppings. The thick texture of the dish, which was also present in the take-out version I had tried before, seemed to be the standard. This texture allows for a delightful combination with the thick noodles served by Asakusa Kaikaro, offering a chewy texture and a perfect balance of flavors. The two seasonings provided as spicy powder were Sichuan pepper and another one I couldn't identify. When I asked the second generation's wife, the third generation, who appeared from the kitchen, kindly informed me that it was habanero powder. They asked about the spiciness level with a friendly and welcoming attitude, creating a lovely and homely atmosphere in the restaurant.

Chen Mapo Tofu for lunch in April 2019 for 1000 yen at a Chinese restaurant in Hatchobori. The restaurant has a Sichuan influence from the owner's son who trained at a Sichuan restaurant in Ginza. The wait for lunch was short even on weekdays. I prefer restaurants with a rating between 3.1 and 3.4 on Tabelog. The Chen Mapo Tofu had a rating of 3.3. It was not the typical mapo tofu with tofu floating in Sichuan chili oil, but rather a dish with a lot of minced meat in a flavorful sauce. It had a curry-like taste. In authentic Sichuan cuisine, you pick up the tofu to eat, but in this version, you eat it with the sauce. The chili oil was not too overpowering. There was a decent amount of Sichuan peppercorns, and more was provided on the side. Pouring it all over the dish made it quite spicy. It was delicious to eat the mapo tofu with rice. The meal came with rice, soup, and pickles. The soup had a typical Chinese restaurant flavor, while the pickles were more Japanese-style. You could get a refill of rice. It's a good choice for a slightly stimulating lunch.

At lunchtime, I saw the sign outside and suddenly craved the spiciness of Sichuan pepper, so I decided to try the "Chen Mapo Tofu" dish for 1000 yen. It was on the spicier side with a good level of heat and numbing sensation, just right for me. Eating it with rice helps balance out the strong salty flavor of the Mapo Tofu. I didn't add extra Sichuan pepper powder that was provided on the side, as I felt the dish was already flavorful enough. When I tried Mapo Tofu in Chengdu, the birthplace of this dish, it was much spicier and harder to finish. I think this dish has been adapted over time as it became popular in Japan. Despite the spiciness, I occasionally crave this Sichuan-style Mapo Tofu and I'm grateful to have it available nearby. Thank you for the meal.

This is my first visit. The food is quite delicious. Perhaps it's because of the over 70 years of history. I had a Dragon Highball, Shaoxing wine, and apricot liqueur with my draft beer. I enjoyed dishes like shumai, spring rolls, dumplings, century egg, and bang bang chicken. Everything was served hot and juicy, very tasty. I stayed for quite a while, so the bill was somewhat high today. Thank you for the meal.