Senfu

A daily changing set meal that includes a main dish made with fresh ingredients of the day, rice, soup, and pickles.

A classic Sichuan Chinese dish where pork and vegetables like cabbage are stir-fried in a sweet and savory Tianmianjiang sauce. The rich flavor is perfect with rice and its fragrant aroma stimulates the appetite.

Fried pork and vegetables coated in a sweet and sour sauce based on rich black vinegar. It features a deep sourness and pairs well with rice.

A Chinese dish stir-fried with shredded pork, bell peppers, and bamboo shoots over high heat. The oyster sauce-based soy sauce flavor is a perfect match for rice.

A Sichuan dish featuring a numbing spiciness, made by simmering pork and vegetables in chili peppers and Sichuan peppercorns. It has a rich flavor within the spiciness and warms the body. Enjoy with rice.

A popular Chinese dish where plump shrimp are stir-fried in a sweet and spicy chili sauce based on doubanjiang. Its rich flavor is perfect with rice and enjoyable for both adults and children.

An appetizer from Sichuan cuisine consisting of boiled chicken drizzled with a special spicy sauce made from chili oil, Sichuan peppercorns, and black vinegar. The moist chicken and complex spiciness stimulate the appetite.

A Sichuan dish stir-fried with chicken, peanuts, and chili peppers. Enjoy the contrast between the crispy peanuts and tender chicken, with a fragrant and spicy flavor.

A stir-fry of chicken and basil served in a piping hot stone pot. The aroma of basil is appetizing and combines with the umami of the chicken for a deep flavor.

Mapo Tofu served in a piping hot stone pot. A representative Sichuan dish made by simmering minced meat and tofu in doubanjiang and Sichuan peppercorns, characterized by its numbing spiciness and umami. It pairs excellently with rice.

A set meal of 5 pan-fried gyoza served on a hot iron plate. Crispy and fragrant on the outside, with juicy filling inside. Please enjoy with our special sauce.

A Sichuan dish featuring numbing spiciness, made by simmering white fish with chili peppers and Sichuan peppercorns. The spicy flavor deeply penetrates the tender white fish and pairs well with rice.

A refreshing yet flavorful dish made by stewing white fish with pickled takana (mustard greens). The saltiness of the takana and the dashi broth of the fish create a exquisite harmony.

A set meal of roast duck, with crispy, fragrant skin and juicy meat. Please enjoy with our special sauce.

A traditional, intensely spicy stew from Chongqing, Sichuan, made by simmering duck blood (congealed), tripe, offal, and other ingredients in chili peppers and Sichuan peppercorns. Characterized by its deep spiciness and complex umami.