Shu Xiang-Xiang

Giving off the most authentic Sichuan vibes through their detailed decor as well as their food, Shu Xiang-Xiang not only delivers classic and traditional Sichuan cuisine, but they’re also extremely open to making amendments to dishes so as to match individuals’ tastes. Such service is often unheard of in other restaurants in Japan, but this Sichuan restaurant prides itself in the customization of their dishes. Owner-chef Hirotsugu Kikushima has spent years studying traditional Sichuan cuisine and dedicates much of his time to making trips to China to collect fresh ingredients for his restaurant. His seasonal ingredients are gathered from the finest sources, and they include Shanghai hairy crab (available only at the end of the year) and shark fin which he stews in gorgeous soups. While Shu Xiang-Xiang specializes in Sichuan cuisine, the restaurant doesn't limit itself to just that. Buddhist cuisine and medicinal cooking have also made their way onto the menu here. The famous 3-way hot pot consisting of duck's stock, medicinal soup, and Mala soup, is a unique marriage of various cuisines. Not only is Shu Xiang-Xiang an frontrunner in their field, the flexibility and variety offered at this restaurant are also outstanding. To really take it all in, you need to pay them a visit for yourself.