Chouyou

Chef Cho, the head of the kitchen at this Sichuan restaurant, is from the province itself, and was a trailblazer in bringing the tastes of his homeland to Japan. He uses his home connections to source his ingredients in person four or five times a year, meaning that you’ll be guaranteed the best that the region has to offer A dinner here includes a range of courses, such as dandan noodles, and Sichuan spicy crab. There’s also a well stocked cellar of Shaoxing wine, a type of rice wine beloved across China. Cho is always keen to talk with his diners about his food, and Sichuan cuisine in general. In fact, his dishes in their current forms have been refined through thousands of such conversations. Both small and large private rooms are available for parties or celebrations of any size.