China Sichuan Shuka Manzan (中国四川酒家 蔓山) Chiba

First VisitWhile I was in the area, I made a reservation for a seat at this restaurant, which allows solo diners, through Tabelog, starting at JPY 2000. It’s a street-side establishment located about a 5-6 minute walk from JR Sobu Line "Makuharihongou Station."The table setup was for 2 people, managed by a couple.I opted for the most affordable course at JPY 11,000.The dishes served were:1. Gentle spicy salad with natural Kanpachi from Nagasaki and Senshu water eggplant2. Chicken salad (Bang Bang Chicken) with red chicken3. Fried white squid from Kumamoto4. Steamed soup with onion, celery, and Tamogi mushrooms5. Xiao Long Bao with homemade white vinegar6. Stir-fried Du Zhong Korean pork with bitter melon and three types of aromatic vegetables7. Salted stew of natural sea bream from Fukuoka with green chili, drizzled with Sichuan oil8. Chen Mapo Tofu with Akita Komachi rice9. Almond tofuI stayed for about 2 hours and enjoyed two cups of Shaoxing wine, totaling around JPY 14,500.Here are my impressions of the meal:- The seafood arrangements seem to be a signature of this restaurant, but personally, I preferred the cooking of the pork in dish 6 the most.- Dish 4: The superior broth soup reminded me of a fine French consommé, making it ideal for soup lovers like me.- Dishes 6, 7, and 8: The mild yet unique flavor, where the spiciness of the chili is followed by a rich umami, was delightful. It felt reminiscent of some Sichuan cuisine I’ve had before.It seems that this restaurant may be part of the same lineage as "Chin Kenmin," a direct disciple of the renowned chef, operating "Chinese Cuisine Kyōrei."Sichuan cuisine = this restaurant. Less

I visited China Sichuan Shuka Manzan located in Makuhari Honcho!This Sichuan restaurant had caught my attention for a while, and on this day, I thoroughly enjoyed authentic Sichuan cuisine.When thinking of Sichuan cuisine, one often imagines bold flavors from chili peppers and Sichuan peppercorns. However, the dishes here do not simply emphasize spiciness; instead, they skillfully highlight the natural flavors of the ingredients while layering in the aromas and heat of the spices.There’s a pleasant kick to the dishes, but underneath, you can sense the umami, making them addictive as you continue to eat.We started with the "Gentle Spicy Salad with Natural Kanpachi and Water Eggplant."This dish combines the refined umami of fresh natural kanpachi with the juiciness of water eggplant, enhanced by a hint of spicy flavor. While it has the characteristic kick of Sichuan cuisine, it also possesses a certain gentleness in taste. The preparation allows you to truly appreciate the deliciousness of the fish, making it a very memorable first dish.Next was the "Bamboo Chicken Salad."The moist chicken pairs beautifully with the richness of sesame. This classic Sichuan dish, known as Bang Bang Chicken, showcases the quality of the ingredients and the care taken in its preparation.The "Fried White Squid with Pepper Salt" was also delightful!The crispy coating encases the tender texture and flavor of the white squid. The fragrant pepper salt adds a nice touch, making it hard to stop eating.Then came the "Fujian Rice Noodles with Green Eggplant and Green Sichuan Pepper."This was absolutely delicious!The light texture of the rice noodles combined with the refreshing aroma of green Sichuan pepper creates a unique experience. Unlike the strong spiciness often associated with Sichuan cuisine, the refreshing scent of green Sichuan pepper elevates the entire dish.The "Steamed Vegetable Soup" allowed us to savor the umami of the vegetables.This soup beautifully conveyed the charm of the restaurant's cooking philosophy, showcasing delicate flavors beyond just the stimulation of spices.Next was the "Amakusa Pork and Baby Pumpkin Stir-Fry."This dish combined the umami and sweetness of Amakusa pork with baby pumpkin, leaving a strong impression. While you can taste the rich flavor of the miso, the distinct tastes of the pork and pumpkin shine through. It pairs excellently with rice.The "Sea Bass and Kaga Cucumber in Salted Sauce with Sichuan Oil" was a delightful stew that allowed us to enjoy the delicate umami of the sea bass and the texture of the Kaga cucumber.This was exquisite. The base is salty, enhancing the natural flavors of the ingredients, while the Sichuan oil adds depth with its aroma and heat.When one thinks of Sichuan cuisine, the image of "spicy dishes" often comes to mind, but here, the spiciness is just one element of the overall composition.Each ingredient—fish, meat, vegetables—has its deliciousness drawn out, skillfully combined with the unique spices of Sichuan.And of course, we couldn’t miss the "Chen Mapo Tofu."This is a must-try!The stimulating spiciness of the dish, combined with the smooth texture of the tofu and robust umami, is remarkable. It doesn’t just rely on heat; the fragrance and numbing sensation of Sichuan pepper, along with the richness of doubanjiang, create a complex flavor that makes you crave rice.And naturally, we had rice as well.The menu mentioned that they serve Akita Prefecture's "Akita Komachi" rice as a complimentary offering, with refills available.White rice pairs perfectly with these dishes.Additionally, we ordered fried rice as an extra!This was also exceptional.It was perfectly fluffy, with each grain bursting with flavor. Even after enjoying the Sichuan dishes, the fried rice remained delicious until the very end.Personally, this was one of the most memorable dishes I had during this meal.I also want to express my gratitude for the careful attention given to my allergies. From the initial confirmation to the handling of the dishes, I felt reassured and was able to enjoy my meal comfortably.Addressing allergies is crucial when dining, and I was pleased to see such thorough care taken here.Including this thoughtful consideration, I had a wonderfully enjoyable dining experience.The charm of China Sichuan Shuka Manzan lies in its ability to present Sichuan cuisine without making spiciness the sole focus.Each ingredient—fish, meat, vegetables, tofu—is skillfully highlighted, combined with the unique flavors of Sichuan such as mala, pepper, and Sichuan oil.It’s stimulating yet delicate.Spicy, yet the flavors of the ingredients are clearly distinguishable.I was able to indulge in "Sichuan cuisine that is fun to eat."I didn’t expect to enjoy such authentic Sichuan cuisine in Makuhari Honcho, and I had a truly wonderful time.I highly recommend this place not only for those who love authentic Sichuan cuisine but also for anyone looking to enjoy Chinese dishes that highlight the ingredients rather than just being spicy.We focused on the course meal this time, but the fried rice we ordered as an extra was also fantastic, so I look forward to trying different dishes next time.Thank you for the delicious food, attentive allergy management, and warm hospitality.If you’re looking to enjoy authentic Sichuan cuisine in Makuhari Honcho, this is definitely a place to consider.It was a great meal! Thank you for a delicious and enjoyable time! Less

Visit Information Date: Thursday, around 6 PM Reservation: Yes (30 days in advance, Tabelog) Wait: None Number of Guests: 1 Seating: Two-person table Frequency: First visit Duration: 3 hours and 40 minutes Payment: Credit Card (VISA) Food Menu ☆ Nobu Course: JPY 22,000 (including tax) 　　☆ Gentle Spicy Salad with Natural Kanpachi and Water Eggplant 　　☆ Red Chicken Bang Bang Chicken 　　☆ Sea Urchin and Fujian Rice Noodles with Green Sichuan Pepper Flavor 　　◎ Fried White Squid with Pepper Salt 　　☆ Matsutake Mushroom Steamed Soup 　　☆ Ezo Abalone and Loofah Stir-fried with Liver 　　☆ Du Zhong Korean Pork and Baby Pumpkin Twice-Cooked Pork 　　☆ Hairy Crab, Daikon, and Chrysanthemum Spring Rolls 　　☆ Sea Bass and Kaga Cucumber Stewed with Sichuan Oil 　　☆ Chen Mapo Tofu 　　◎ Almond 　　☆ Dandan Noodles without Soup (Half): JPY 800 (including tax) Drink Menu ☆ Colsaliz, Barbameto Cuvée di Famiglia Extra Dry: JPY 900 (including tax) ◎ Urlar, Moon Drops Sauvignon Blanc, 2026: JPY 1,270 (including tax) ☆ Nevio Scala, Sollùchero Moscato Secco, 2021: JPY 1,200 (including tax) ◎ Qvevri Wine Cellar, Rkatsiteli Qvevri, 2022: JPY 0 (including tax) ○ Château Fleur Haut Gaussens, La Viminière Malbec, 2016: JPY 1,400 (including tax) Expenses, Discounts, Others ・Service Charge (10%): JPY 2,757 Good Points ・Creative Sichuan cuisine that pairs excellently with drinks Bad Points ・I wish there were pairing options available. Other Notes ・The Tabelog Award Bronze: 2022, 2024-2026 ・China Cuisine EAST Top 100: 2021-2026 (2022, 2025 are not announced) Impressions After the second half of the Obon holiday, I arrived in Chiba the day before participating in Summer Sonic for the first time in 7 years. After checking into a hotel near Chiba Station, I headed to " China Sichuan Shuka Manzan", located a 5-minute walk from Makuhari-Hongo Station. I made a reservation through Tabelog a month ago. I chose the mid-range priced Nobu Course from three options. Despite heavy rain (a level 5 special warning for heavy rain was issued in Chiba due to a linear precipitation zone), I arrived at the restaurant. Upon entering, I saw four two-person tables. I was seated at the farthest one. The other guests included a young couple and a single man who arrived late due to the rain. Another couple couldn’t make it because public transport was suspended. The BGM was jazz. The staff consisted of the chef and a madam. For drinks, I ordered Colsaliz, Barbameto Cuvée di Famiglia Extra Dry. It was a crisp and easy-to-drink sparkling wine without any strong flavors. The course started with Gentle Spicy Salad with Natural Kanpachi and Water Eggplant. The Kanpachi had a meaty texture reminiscent of Nagasaki, and the eggplant was juicy from Senshu. I was drawn into the world of Manzan from the very first dish. Next was the Red Chicken Bang Bang Chicken from Chiba. It was plump and juicy with a solid spiciness, yet the umami was addictive. For my second drink, I had a New Zealand white, Urlar, Moon Drops Sauvignon Blanc, 2026. It was crisp with strong acidity. The Sea Urchin and Fujian Rice Noodles with Green Sichuan Pepper Flavor featured creamy sea urchin that clung well to the rice noodles, with a delightful kick from the Sichuan pepper. The Fried White Squid with Pepper Salt was both tender and slightly crunchy. The accompanying salt was also delicious. Then came the Matsutake Mushroom Steamed Soup. The aroma was unmistakably matsutake, while the umami came from shiitake mushrooms. Goji berries added a fun texture. Next, I had an orange wine, Nevio Scala, Sollùchero Moscato Secco, 2021. The madam suggested I try comparing it with Qvevri Wine Cellar, Rkatsiteli Qvevri, 2022. The former was very clean and easy to drink, while the latter had a complex flavor with a stronger astringency. The dish was Ezo Abalone and Loofah Stir-fried with Liver. The rich sauce paired perfectly with the drinks. The Du Zhong Korean Pork and Baby Pumpkin Twice-Cooked Pork was different from the typical version, served as a single piece of meat and seasoned only with doubanjiang, without sweet bean sauce. It was very satisfying. I debated whether to order rice but decided to wait a bit longer. Finally, I had a red wine, Château Fleur Haut Gaussens, La Viminière Malbec, 2016. It was a powerful Bordeaux Malbec. The Hairy Crab, Daikon, and Chrysanthemum Spring Rolls had a rich crab flavor complemented beautifully by the chrysanthemum. Then came the Sea Bass and Kaga Cucumber Stewed with Sichuan Oil. The sweet and spicy sauce would definitely pair well with white rice, so I couldn’t resist ordering some rice. The rice was Akita Komachi. Next was the Chen Mapo Tofu. This dish also had a delicious spiciness and richness that was addictive. I was in pure bliss making a self-serve mapo don with my extra rice. As a light eater, I was already quite full at this point, but as a fan of dandan noodles, I couldn’t resist adding the Dandan Noodles without Soup (Half). The chewy noodles mixed with the sauce and meat miso were exquisite. For dessert, I had Almond, which was refreshing with just the right amount of sweetness. I was also offered a second serving since there was an extra portion from a canceled guest. I finished with a cup of tea, feeling relaxed. The course lasted about two and a half hours, but afterward, I enjoyed a pleasant conversation with the charming owner (I mean it as a compliment) and a couple of regulars, ultimately staying for over three and a half hours before settling the bill. JPY 30,327 I paid with a credit card. It was a great meal. I really enjoyed it. The dishes were rich and paired well with the drinks, which is exactly my preference. I would love it if they offered pairing options since they have a great selection of wine and Shaoxing wine. I will definitely visit again. Now, I head back to Chiba Station in the pouring rain. Less

The hot pot here is exceptional, showcasing the chef's meticulous preparation. Contrary to its vibrant red appearance, it's not overwhelmingly spicy; instead, the harmonious blend of Sichuan pepper and Chinese spices is truly soothing. I could smell it all day long.The ingredients are luxurious, especially the scallops, which I enjoyed slightly undercooked in the hot pot. The quality of the ingredients combined with the spices was quite moving. The homemade sausage was also thick and delightful! The vegetables and mushrooms were fresh, and I appreciated the abundance of melons. Additionally, the course included fresh beef, pork, chicken breast, and slices of sea bream, all of which were delicious. The dipping sauce was flavored sesame oil.As a personal request, I think it would enhance the experience to have lamb and perhaps another type of dipping sauce, similar to what you find in traditional Chinese hot pot restaurants.The other course dishes were also impressive. The appetizers, such as the kampachi (amberjack) with salt and pepper, were particularly appetizing. The second dish, fried squid, was tender with a crispy coating, and I finished it in no time. The Akita Komachi white rice we added midway perfectly absorbed the spiciness and paired wonderfully with the meal. The homemade almond tofu served at the end left a gentle aftertaste, making it a standout dish.As a wine lover, I was thrilled with the selection. There was a variety of options including champagne, white, rosé, orange, and red wines, making it enjoyable to choose, and they paired excellently with the hot pot!Both owners were friendly and engaged in conversation about hot pot and wine, creating a warm atmosphere. The restroom, which is often a concern, was also clean.Overall, this restaurant conveys the care and effort put into the dishes. It's a slightly upscale Chinese restaurant, but the authentic flavors without any chemical taste were a pleasant surprise. I definitely want to visit again. Less

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. Less

My planned trip to Yamanashi was suddenly canceled, so I searched my list of restaurants I wanted to visit and found an available spot at China Sichuan Shuka Manzan. I made a reservation and went there!It was a Saturday, and on my way back, I was able to see fireworks near Makuhari-Hongo Station!◾️ Tabelog Award 2026 Bronze Winner ◾️ Selected as one of Tabelog's Top 100 Chinese Restaurants 2026 ◾️ Tabelog rating at the time of visit: 4.01*Location: 6-25-4 Makuhari-Hongo, Hanamigawa-ku, Chiba City, Chiba Prefecture, 1F Marriott Hongo *Access: 5-minute walk from JR Makuhari-Hongo StationWhat I ordered: Most Popular Moeru CourseMenu: *Cheers with a Heartland draft beer ● Gentle Spicy Salad with Fresh Fish Sashimi The fish was sea bass from Fukushima Prefecture, incredibly fresh. The Sichuan spicy salad was mildly spicy and delicious.● Bang Bang Chicken with Red Chicken Made with red chicken from Chiba Prefecture.● Fried White Squid with Salt and Pepper White squid from Nagasaki Prefecture.● Steamed Vegetable Soup Mushrooms were Tamogidake, and the vegetables included celery and goji berries.● Twice-Cooked Pork with Du Zhong Korean Pork and Kabocha Squash Shoulder roll pork raised in Ibaraki Prefecture, said to be the chef's favorite. The kabocha squash was small and from Kumamoto Prefecture. Made only with doubanjiang and fermented black beans.● Xiao Long Bao (Soup Dumplings)● Sea Bass with Kaga Cucumber in Sichuan Oil Sea bass prepared in a spicy Sichuan style.● Chen Mapo Tofu with Akita Komachi Rice When you think of Sichuan, you think of Mapo Tofu! The spiciness was outstanding.● Almond Jelly It seems you can order additional dishes, but the food came out slowly, and I was already full! The restaurant is run by a lovely couple, and the service was excellent, making it a very comfortable place to dine.I would love to revisit this restaurant if I have the chance! It was a great meal.☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

I absolutely love this place, and even if I don’t have any business in Chiba, I always make it a point to visit whenever I have time.The chef and his wife (I affectionately call them that) are very friendly and enjoy chatting.They explain the ingredients and cooking tips for each dish, sharing all sorts of insights. Those conversations are so entertaining, making Manzan a truly enjoyable spot.Now, let’s dive into the dishes:- Fresh Vegetable Mild Spicy Salad Today’s salad features Nagasaki Kanpachi, which is exceptionally fresh.- Chicken Salad (Bang Bang Chicken) Previously served with bones, but since it was difficult for everyone, they now serve it boneless.- Fried White Squid This is tender and delicious.- Assorted Vegetable Soup (onion, celery, goji berries, and some mushrooms) A deeply flavorful broth.- Stir-fried Pork with Kabocha Squash So delicious that you’ll crave rice with it; apparently, it’s the chef’s favorite pork.- Soup Dumplings Bursting with hot soup, take a bite at your own risk! The skin is firm and holds together well, so it won’t tear even when lifted with chopsticks.- Black Sea Bream with Kaga Cucumber in Sichuan Oil Fresh fish and thick Kaga cucumbers, enhanced by the fragrant oil.- Chen Mapo Tofu Consistently delicious.- Almond Jelly Drinks:- Non-Alcoholic Beer - Gu Yue Long Shan "Jun Long" Caramel-Free Shaoxing Wine - Xiao Qing Gan (Tea) This tea is made by stuffing small mandarins with Pu-erh tea leaves. It was my first time trying it, and it was refreshing and delicious.They also have delicious Dan Dan Noodles without soup, using noodles that don’t contain kansui. I was too full this time, though.As always, the Chinese food here is even better than usual. I highly recommend visiting at least once.They’ve won the Tabelog Award Bronze consecutively, but they don’t care about that; the customers come first, and they’ve never attended the award ceremony. They don’t even display the plaque.They’re not running the restaurant for Tabelog, after all…I really like the chef, and I’ll find time to come back! It was a great meal! Less

If you're looking for authentic Chinese cuisine in Makuhari-Hongo, this is a must-visit restaurant that you'll want to return to time and again.Located about a 5-minute walk from Makuhari-Hongo Station, this is one of my favorite Chinese restaurants.The first time I visited, I was blown away by the deliciousness and thought, "I definitely need to come back." Finally, I was able to revisit this time.Upon entering the restaurant, the owner and his wife greeted me with big smiles. Their warm personalities make the dining experience not just about the food, but also about the inviting atmosphere of the place. They engage in friendly conversation, creating a comforting feeling as if I had returned to my hometown, naturally bringing a smile to my face. This restaurant has a charm that makes you want to come back just to see them.On this visit, I enjoyed a hot pot course. When the dish arrived, I was surprised by the bright red broth, thinking, "This looks really spicy!" However, once I tasted it, the spiciness was just right, making it enjoyable even for those who aren't great with spicy food. The balance was exquisite.The broth was infused with various spices, and each bite released deep aromas and flavors. As I continued eating, I felt warm from the inside out, sweating while thoroughly enjoying the meal. It wasn't just spicy; the umami was rich, making it impossible to stop using my ladle. The broth was so delicious that I could have drunk several bowls of it, and my appetite only grew stronger.The ingredients were served with a secret special sauce, which was also exceptional. The balance of aroma and richness was fantastic, perfectly complementing the hot pot. Each ingredient tasted even better with the sauce, and I was impressed with every bite.The Yunnan tofu, which I tried for the first time, was also memorable. Its fluffy texture and strong soybean flavor conveyed the quality of the ingredients, offering a gentle taste that was distinct from the hot pot. I highly recommend ordering this dish.What I realized again is that this restaurant's charm lies not only in the delicious food but also in the wonderful hospitality. Thanks to the delicious dishes and warm service, the dining experience itself becomes a special memory.For anyone wanting to enjoy authentic Chinese cuisine in Makuhari-Hongo, I can confidently recommend this outstanding restaurant. Once again, I was able to savor wonderful dishes that exceeded my expectations, leaving me completely satisfied.I look forward to visiting again soon to enjoy their smiles and exquisite Chinese cuisine. It was a great meal! Less

It's been quite a while since my last visit.The owner asked me when I would come back, but due to work commitments, I had to postpone my visit. Now that the fiscal year-end is over, I decided to reach out and express my desire to come in on the weekend, but they suggested I come on Thursday instead.So, I made a reservation for Thursday.I arrived at 6 PM after leaving the office right on time. Although I was a bit early, I was shown to my seat inside the restaurant. I absolutely love the ambiance here.I greeted the owner, Mr. Matsuura, and the hostess, and we were ready to start.First, I toasted with a beer by myself! There's nothing quite like enjoying a beer at a restaurant.They also served boiled edamame as an appetizer, which was sweet and delicious, with just the right amount of salt.And then, the course began.First up was fresh sashimi and a gentle spicy salad.The sashimi was made from Kinmedai (golden eye snapper) from Choshi, dressed with a homemade spicy sauce. The freshness and the plump texture were absolutely delightful, and the pairing with the mild spicy sauce was perfect, making my beer disappear quickly.This was simply irresistible.Next, we had Bang Bang Chicken made with red chicken from Ibaraki Prefecture.Previously, I think they used bone-in black chicken, which is great, but boneless is much easier to eat.Moreover, this red chicken was delicious, with a flavor that deepened with each bite.Next came the squid with green chili.The squid was incredibly tender, and while it had a strong aroma of green chili, it was completely non-spicy—a flavor you wouldn't typically find in regular Sichuan cuisine.This paired wonderfully with Japanese sake, making me want to eat more.Next was sardines simmered in doubanjiang.Although it looked spicy, it was actually quite mild, enhancing the flavor of the sardines.It was very simple yet clearly made with care, and it also paired well with sake.Then came a steamed vegetable soup.While it was called vegetable soup, it was quite luxurious with plenty of fragrant mushrooms.You could tell a lot of time went into steaming this dish, and the level of quality has definitely improved since my last visit.Next was the sour and spicy stew with snow crab and silk gourd.It had a slight tanginess, and the flavor of the crab was prominent—delicious!It left a refreshing sensation in my mouth.Next was stir-fried pork with duzhong and kabocha squash.This duzhong pork is a special breed raised on a unique feed made from duzhong leaves and ginseng (with an international patent). Compared to regular pork, it has more collagen, a tender texture, and a delicate flavor.It was delicious with the sweet bean sauce and doubanjiang.The kabocha squash was thickly sliced, with a strong sweetness reminiscent of chestnuts, which paired nicely with the sauce.Finally, we wrapped up with the classic Chen Mapo Tofu.They prepared it right in front of me, and I watched closely!They finished it by simply swirling the pot without stirring the tofu, showcasing their impressive skills.It was mesmerizing to watch.When enjoyed with white rice, it was incredibly delicious—perfect for a finishing dish.Lastly, I had some almond tofu to conclude the meal.It was so good, and I definitely overindulged!More than that, I had a fantastic time.I could tell that the quality has improved even more since my last visit.So, I highly recommend this Sichuan restaurant.It may be a bit far, but I truly hope everyone gets to enjoy authentic Sichuan cuisine here. Less

I visited China Sichuan Shuka Manzan in Makuharihongō, a place I had wanted to try for a while, during my business trip to the Kanto region.What stood out to me were the "Red Chicken Bone-in Bang Bang Chicken" and "Cheng Mapo Tofu."The Bang Bang Chicken had a rich sesame flavor that made it hard to resist leaving any sauce behind.The Cheng Mapo Tofu was incredible; the moment I took a bite, the aroma of Sichuan peppercorn filled my mouth, and the balance of spiciness and numbing sensation was exquisite✨✨. It had a lingering umami that made me crave it again on the train ride home.I can't forget that addictive taste.It was the most memorable Mapo Tofu I've ever had. I will definitely come back for more! Less

Course: JPY 11,0002 bottles of 5-Year Shaoxing Wine1 bottle of 8-Year Shaoxing WineTotal: JPY 16,380This Chinese restaurant is a 5-minute walk from Makuhari-Hongo Station.I made a reservation through Tabelog.◯ Gentle Spicy Salad with Fresh Fish SashimiThis dish features seared Kinmedai (Golden Eye Snapper) paired with a spicy sauce and sprinkled with pink peppercorns.◯ Bang Bang Chicken with Red ChickenMade with red chicken from Shiga, this is a classic Bang Bang Chicken dish.◯ Simmered Iso-Tsubugai with DoubanjiangIso-Tsubugai (a type of shellfish) from Hokkaido simmered in Doubanjiang.◯ Steamed Vegetable SoupA soup with Tamogidake mushrooms, bamboo shoots, celery, long green onions, and goji berries.Seasoned only with salt, light soy sauce, and Shaoxing wine.◯ Sweet and Sour Crab with LoofahA dish featuring sweet and sour flavors enhanced with chili oil.◯ Xiao Long Bao (Soup Dumplings)Enjoy with vinegar to taste.◯ Twice-Cooked Pork with Du Zhong Korean Pig and Baby PumpkinSeasoned primarily with Doubanjiang, without using sweet bean sauce.The Du Zhong Korean Pig comes from the chuck eye roll part.◯ Chen Mapo Tofu◯ Almond JellyThis restaurant offers authentic Sichuan cuisine.They have three course options: JPY 11,000, JPY 22,000, and JPY 33,000.I chose the JPY 11,000 course, and it was more than enough.Every dish was well-spiced, enhancing the main ingredients.The combination of spicy and fragrant flavors was enjoyable, even for someone like me who isn't fond of spiciness.It was a great meal! Less

Located in Chiba City, Chiba, China Sichuan Shuka Manzan boasts an impressive Tabelog score of 3.99, ranking first in the Tabelog "Chinese Cuisine" category for Chiba Prefecture.I made a reservation and visited for dinner, opting for the "Mo Course" priced at JPY 11,000 (tax included), with an additional 10% service charge.The restaurant is situated northeast of JR Makuharihongō Station, about a 3 to 4-minute walk from the station.Upon arrival, I entered the restaurant, which has a limited number of seats. I was seated at a table.We started with a bold toast over a "Draft Beer."~Mo Course~● Gentle Spicy Salad with Fresh Fish Sashimi ● Red Chicken Bang Bang Chicken ● Simmered Iso Tsubugai with Doubanjiang ● Steamed Vegetable Soup ● Sour and Spicy Dish with Snow Crab ● Xiao Long Bao ● Stir-fried Du Zhong Korean Pork with Kabocha Squash ● Chen Mapo Tofu ● Almond Jelly The total came to JPY 12,800. I successfully enjoyed delicious dishes in a comfortable seating area. The meal began with the prized Kinmedai (Golden Eye Snapper) from Choshi, Chiba, which was grilled to perfection, showcasing its thick, meaty texture. I felt ready to tackle the next dish, the Bang Bang Chicken. I was satisfied with the chicken broth-based steamed soup and the Xiao Long Bao, and then faced the renowned Mapo Tofu. I requested rice to enjoy it as Mapo Rice. Although it wasn't exactly to my taste, it adhered to the authentic Sichuan method of preparation without using chili oil. Many customers come specifically to enjoy this dish.Crossing regional and genre boundaries, the "The Tabelog Award" selects the best restaurants currently available. China Sichuan Shuka Manzan received the "Bronze" award in the "The Tabelog Award 2026," being hailed as a must-visit establishment for anyone discussing restaurants. The meal lived up to that reputation. Currently, they only offer course meals, and I would love to visit again if given the chance. Less

This Sichuan restaurant is just a short walk from Makuhari-Hongo. I decided to have dinner alone since it had high ratings on Tabelog. In conclusion, it was a very delicious and satisfying Sichuan course. Overall, the flavors were rich and the ingredients were fresh, with a nice balance of spiciness. The simple yet incredibly tasty dish of squid with green chili was a standout. It seemed like it was just boiled, but the texture was perfect. The additional egg fried rice was also at a life-changing level of deliciousness. The chef was friendly and provided thorough explanations, which was great. I definitely want to go back! Less