After several years, I finally had the chance to visit this restaurant.The soup made from Nishisou chicken, poured by Chef Kawai, is crafted from 4 kilograms of chicken breast and thigh, with just a pinch of salt. It was incredibly delicious—I almost wanted to take some home!I usually don’t order Mapo Tofu, but the one I had that day was exceptional! It was made with a year-aged doubanjiang, which is said to be the original style of Mapo Tofu.I would love to visit again if I get the chance.
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