Chinka-shisai Chinese restaurant Akihabara

Extremely spicy Mapo Tofu served bubbling hot in a stone pot. Made with a whole block of tofu, it features the intense spiciness and numbing sensation (mala) of our special chili oil and Sichuan peppercorns. It's customary to mix it well just before eating and enjoy it piping hot with white rice.

A classic Chinese dish of stir-fried shredded pork, green peppers, and bamboo shoots. With a soy sauce-based oyster sauce flavor, you can enjoy the crisp texture of the vegetables and the savory taste of the meat. It is not spicy and pairs well with rice.

Plump shrimp simmered in a sweet and spicy chili sauce. The spiciness of doubanjiang, the sweetness of ketchup, and the aroma of fragrant vegetables harmonize for a flavor that is not too spicy and easy to enjoy. We also recommend pouring the sauce over rice.

Fried pork loin and vegetables coated in a rich black vinegar sauce. Characterized by the mellow acidity and rich aroma unique to black vinegar, it has a deeper flavor than typical sweet and sour pork. Enjoy the crispy exterior and juicy interior of the pork.

Fried rice with ingredients such as shrimp, egg, and green onions. Stir-fried over high heat makes each grain of rice fluffy and gives it a fragrant flavor. The plump texture of the shrimp is a nice accent.

Our signature Mapo Tofu served in a stone pot. Eat it by breaking up the whole block of tofu. Made with 25 kinds of spices, it has a rich flavor where the complex aroma of spices, intense spiciness, and umami are unified.

A traditional Sichuan dish of fermented vegetables (suan cai) and white fish simmered together. The acidity of the suan cai, the spiciness of the chili peppers, and the numbing sensation of Sichuan peppercorns dissolve into the soup, creating an appetizing flavor. The fish is fluffy and tender, enjoyed with the soup.

A dish simmered in a spicy soup with high-quality wagyu beef and fermented vegetables. The sweetness of the beef fat, the acidity of the fermented vegetables, and the spiciness of the spices create a exquisite balance. It is a rich and profound stew.

Knife-cut noodles in a spicy mala soup. The noodles have a unique chewy texture as they are shaved directly into the pot by artisans. Characterized by the stimulating spiciness of chili peppers and Sichuan peppercorns.

A dan dan noodle style knife-cut noodle dish served without soup. A rich sesame sauce, chili oil, minced meat, and nuts coat the noodles. The fragrant sesame flavor and slight spiciness are appetizing. Please mix well before eating.

A knife-cut noodle dish with a light, salt-based soup containing seafood such as shrimp and squid, and vegetables. The umami of the seafood dissolves into the soup, creating a mild flavor that even those who dislike spicy food can enjoy.

A knife-cut noodle dish topped with tender, simmered domestic beef char siu. The beef's umami enriches the soup, making it a hearty dish.

A mini version of our signature Mapo Tofu. Perfect for when you want to add a little bit of our signature dish to your noodle or other meal.

A cold dish of moist boiled chicken topped with a special spicy sauce and nuts. It is named so because it is so delicious it makes you "drool".

White rice. Please enjoy it with Mapo Tofu or the leftover soup from your noodles.