Sanyousai (さんようさい) Hot Pot Ikebukuro Branch

Chongqing Beef Tallow Hot Pot Base is a distinctive spicy hot pot base from the Sichuan-Chongqing region. Made primarily with beef tallow and a variety of spices, it has a bright red color, a rich and mellow flavor, and a numbing spiciness with a long-lasting aftertaste. It's often paired with various meats, offal, and vegetables. Suitable for diners who enjoy strong flavors and a spicy challenge.

The combination of Old Chongqing Beef Tallow Hot Pot Base and Tomato Hot Pot Base is an ideal choice for balancing spicy and refreshing flavors. The beef tallow base provides authentic spicy and savory flavors with a rich texture, while the tomato base offers a sweet, sour, appetizing, and refreshing taste that can mitigate the spiciness. This yin-yang pot combination caters to different taste preferences, suitable for gatherings with friends or family sharing.

Tender Bullfrog Legs are a common hot pot ingredient, with tender meat and a chewy texture. Usually cooked in a spicy broth, they fully absorb the spicy and savory flavors. They are rich in protein, delicious, and a good choice for diners looking to try something new.

Blue tail fish is tender and delicious, suitable for simmering in hot pot. Its skin is rich in collagen, and the fish meat becomes even more flavorful after absorbing the savory essence of the broth. It's usually sliced thinly and can be enjoyed after a brief simmer, preserving its fresh taste while experiencing the hot pot flavors.

Sweet Heart Cut Squid is specially processed squid with a crisp, tender, and chewy texture, with a hint of sweetness. After simmering in hot pot, the squid becomes chewier, absorbing the broth's flavor and offering a unique taste experience. It is usually scored for better flavor absorption and is a favorite seafood ingredient among hot pot enthusiasts.

Chewy Fresh Tofu Skin is made from tofu sheets into chewy thin slices with a springy texture. When cooked in hot pot, it fully absorbs the savory and spicy flavors of the broth, resulting in a rich taste. It is rich in plant protein and is an ideal choice for vegetarians and diners who enjoy soy products.

Peeled Frog Legs refer to de-skinned bullfrog leg meat, which is whiter, more tender, and free of any gamey taste. When cooked in hot pot, it has a springy texture and absorbs the spicy and savory flavors of the broth well. It's a choice for diners who enjoy bullfrog but prefer a skinless texture.

Ba Man Golden Balls are golden-colored meatballs, usually made from fish or pork, with a chewy texture and delicious taste. Once cooked in the hot pot, the meatballs become plump and juicy, bursting with unique savory flavor and elasticity with every bite. They are a common meatball ingredient in hot pot, loved by many.

Market Style Hidden Meat Bun is a small meat bun, typically filled with pork and vegetables, with a savory and fresh taste and a soft texture. In hot pot, it can be served as a staple or snack, absorbing the essence of the broth to become more flavorful. Suitable as a base or for snacking between meat courses.

Fresh Bamboo Shoot Sticks are fresh bamboo shoots cut into long strips, with a crisp and refreshing texture. When cooked in hot pot, the bamboo shoots absorb the broth's savory flavor while maintaining their unique fragrance and crispness. They are rich in fiber and help cut through richness, making them a popular vegetable ingredient in hot pot.

Peeled Chicken Neck Meat refers to de-skinned chicken neck meat, which is firm and has a unique chewiness. When simmered in hot pot, the chicken neck meat fully absorbs the flavor of the broth, offering both the savory taste of meat and the aroma of bone. It's a choice for diners who enjoy a chewy texture.

Freshly Sliced Beef Tendon is a cut of beef containing connective tissue. After fresh slicing, the meat is tender, and the tendon parts are chewy and springy. After a quick simmer in hot pot, it retains the beef's savory taste while offering a unique chewy texture, perfect for diners who love beef and a resilient texture.

Freshly Sliced Hanging Dragon Companion is a cut of beef with tender meat, a good balance of fat and lean, and clear marbling. After simmering in hot pot, it has a tender and smooth texture with the unique aroma of beef, while still retaining some chewiness. It is a premium beef cut in hot pot, highly favored by diners.

Freshly Sliced Beef Belly is a cut from the abdominal area of the cow, with distinct layers of fat and lean meat and beautiful marbling. After simmering in hot pot, the meat slices absorb the broth, becoming tender and smooth, rich but not greasy, lean but not tough. It offers rich fatty aroma and savory meat flavor, making it an essential beef ingredient for hot pot.

Spicy Beef is beef slices marinated with spices like chili and Sichuan peppercorns, offering a rich spicy and numbing flavor. After simmering in hot pot, its spicy and numbing taste becomes more prominent, with tender and flavorful meat. It's the top choice for diners who love strong flavors and a spicy challenge.

Double Pepper Tender Beef is tender beef slices marinated with two types of peppers (e.g., green and red peppers), offering a tender texture and a double spicy flavor from the peppers. When cooked in hot pot, the beef remains tender and smooth while gaining a complex spiciness and fresh pepper aroma. Suitable for diners who enjoy spiciness but also appreciate layered flavors.

Garlic Tender Beef is tender beef slices marinated with ingredients like minced garlic, offering a rich garlic flavor. After simmering in hot pot, the beef is tender and juicy, with the garlic flavor perfectly blending with the broth's taste, creating an aromatic experience. It's a good choice for diners who enjoy garlic and meat combinations.

Original Tender Beef is beef slices that have not undergone special marination, preserving the beef's natural tenderness and original flavor. After simmering in hot pot, the beef's original taste blends with the broth, showcasing pure meat flavor. Suitable for diners who seek the original taste of ingredients and a light flavor profile.

Premium Tripe is the abomasum part of a cow's stomach. After special processing, it has a crisp and chewy texture. After a quick simmer in hot pot (commonly known as 'seven up, eight down'), the tripe becomes even crisper, absorbing the savory flavors of the broth. It is an essential and classic ingredient in hot pot, widely loved.

Thick-cut Kidney Slices are pork kidneys sliced thickly. After processing, they have a crisp texture. When simmered in hot pot, the kidney slices become chewy, absorbing the spicy and savory flavors of the broth without any gamey taste. It's a specialty choice for diners who enjoy offal.

Crisp and Tender Duck Intestine is the duck's intestinal tract, which becomes very crisp after cleaning and processing. After a quick simmer in hot pot (following the 'seven up, eight down' method), the duck intestine becomes chewier, absorbing the spicy and savory flavors of the broth. It's a delicacy sought after by hot pot enthusiasts.

Hand-Beaten Shrimp Paste is shrimp paste made by repeatedly pounding fresh shrimp by hand, resulting in a fine and chewy texture. When spooned into the hot pot to cook, the shrimp paste becomes sweet, tender, and flavorful with a rich shrimp taste. It's a universally loved delicacy in hot pot.

Boneless Chicken Skin Balls are meatballs made by mixing chicken skin with chicken meat, usually with added seasonings. They have a chewy texture, with the fatty aroma of chicken skin and the savory taste of chicken. When cooked in hot pot, the meatballs are plump and juicy, offering a novel choice for chicken lovers.

Secret Recipe Cantonese Small Sausage is a Cantonese-style small sausage made with a unique recipe, having a firm texture and a sweet and savory Cantonese cured sausage flavor. When cooked in hot pot, the sausage releases an enticing aroma and rich flavor, making it a uniquely flavored meat ingredient in hot pot.

Freshly Sliced Lamb is selected high-quality lamb, freshly sliced, with tender meat and no gamey smell. After a quick simmer in hot pot, the lamb slices maintain their savory taste, with the unique aroma of lamb, and remain tender. It's an excellent choice for Northern-style hot pot and lamb lovers.

Thousand Layer Tripe is the rumen part of a cow's stomach. After special processing, it exhibits a layered structure with a crisp and chewy texture. When simmered in hot pot, the thousand layer tripe absorbs the rich broth while maintaining its unique chewiness. It's a classic alternative or supplement to honeycomb tripe in hot pot.

Preserved Egg and Pork Meatballs are made by mixing minced pork with chopped preserved eggs. The unique flavor of preserved eggs combines with the savory taste of pork, resulting in a chewy texture and layered flavor. When cooked in hot pot, the meatballs are savory and flavorful, with a hint of preserved egg's freshness, recommended for diners who enjoy unique tastes.

Brown Sugar Ci Ba is a traditional Sichuan-Chongqing snack made from glutinous rice ci ba, fried until golden brown, then drizzled with rich brown sugar syrup and sprinkled with soybean powder. The exterior is crispy, the interior is soft and chewy, sweet but not greasy, with the unique aroma of brown sugar. It's often served as a dessert after hot pot or as a palate cleanser.

Fried King Oyster Mushroom is a snack made by coating fresh king oyster mushrooms in batter and frying them until golden and crispy. The exterior is crispy, while the mushroom inside is tender and juicy, with a unique mushroom aroma. It has a rich texture and is a delicious snack before or during hot pot, also serving as a vegetarian option.

Crispy Fried Pork is a classic Sichuan-Chongqing snack made by cutting marinated pork into strips, coating them in batter, and frying until golden and crispy. It's crispy on the outside and tender on the inside, with savory meat and a pepper-salt or spicy flavor. It can be eaten directly or simmered briefly in hot pot to absorb the broth's flavor for a different taste.

Garlic Pork Ribs are small ribs marinated with minced garlic and seasonings, then fried until golden and crispy. The ribs are firm with a rich garlic and salt-and-pepper flavor. They can be enjoyed directly or simmered briefly in hot pot to absorb the broth's flavor.

Sugarcane, Reed Root, and Water Chestnut Drink is a sweet traditional beverage made by boiling sugarcane, reed root, and water chestnuts. It has a sweet taste and has the effect of clearing heat and moistening the lungs. Drinking it while eating hot pot can help relieve spiciness, quench thirst, and soothe the mouth's spicy sensation, making it very suitable for pairing with spicy food.

A Bowl of Lauzao is a traditional Chinese dessert or drink made from fermented glutinous rice. It has a slightly sweet taste with a faint aroma of alcohol, soft rice grains, and sometimes small dumplings or eggs are added. It is warming and aids digestion, and drinking it after hot pot can help cleanse the palate and warm the body.

Popping Boba Coconut Flavor is a coconut-flavored beverage, typically containing chewy popping boba that release juice or syrup when bitten. It has a refreshing taste with a rich coconut milk aroma and the fun element of popping boba. It's a choice for beverage lovers who enjoy sweetness and novel textures.

Brown Sugar Pearl Milk Tea is a popular bubble tea made with rich brown sugar syrup, fragrant milk tea, and chewy brown sugar pearls. It tastes sweet with a caramel-like brown sugar aroma, and the pearls are soft and chewy. It's one of the most popular street drinks worldwide.