Recently, I enjoyed the "Moe" course at China Sichuan Shuka Manzan in Makuhari-Hongo. The calm atmosphere allowed me to savor authentic dishes at a leisurely pace. The appetizer, resembling carpaccio drizzled with spicy mala sauce, was rich in flavor and truly whetted my appetite. Additionally, the fried squid and the soup filled with mushrooms showcased a wonderful balance, highlighting not only spiciness but also the natural umami of the ingredients. The xiaolongbao (soup dumplings) and the twice-cooked pork with pumpkin were both seasoned with great care. The highlight was the mapo tofu, which harmonized the fragrance of Sichuan pepper with a deep spiciness, delivering a truly authentic richness. To finish, I enjoyed a smooth and creamy almond tofu, which refreshed my palate after the spicy dishes. Overall, it was a highly satisfying course.
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