Location is very good.. From the west exit of NERIMA station , cost 3mins only. Third floor, there is lift under the stairs. Dinner time all the tables are full, very busy. Chinese food in SIChuan style. Not very hot. This time I try the chicken and egg. Next time come and try the top 1 popular PORK.

I had sweet and sour pork with black vinegar and it was so delicious 😋 lunch was so reasonable for this quality.

It was super delicious! Maybe because it was a weekday lunch, but with prices these days, it felt like an incredible bargain😍 The all-you-can-eat porridge goes amazingly well with the strongly flavored side dishes😲 I had the sweet and sour pork, and the meat was fall-apart tender while the fried parts were crispy. The taro carrying the vegetable role was also juicy and refined, balancing the rich flavor of the sweet and sour pork. I think it’s quite a rare dish. I’m glad I went! I also had a little of my friend’s stir-fried chicken with garlic and chili, and that was really delicious too!

A long-established Chinese restaurant just a short walk from Nerima Station, on the 3rd floor of a building with the tsukemen shop 「濃菜麺 井の庄」 on the 1st floor. Its specialty is the visually beautiful 「黒酢すぶた」. This time, I had that along with 「自家製チャーシューレタスチャーハン」, 「濃厚担々麺」, and other dishes in the evening. The fried rice contains egg, char siu, lettuce, carrot, and garlic shoots. The grains are separate, without stickiness, but moist from their coating of oil. It has a fragrant, light-brown soy sauce-based flavor. The savory char siu forms the core of the flavor, but the lettuce balances the overall oiliness, making the aftertaste feel light. The finely sliced garlic shoots deliver a powerful flavor and give the fried rice some punch. 「名物黒酢すぶた」 looks very different from ordinary sweet and sour pork: 2 chunks of meat and mountain yam as the accompanying vegetable float in a pool of pitch-black sauce. It’s “Zen” Chinese cuisine, like a dry landscape garden. The large chunks of pork shoulder are shallow-fried, with a crisp, fragrant coating outside and an interior so tender it falls apart. With every bite, the meat juices and the sweet-sour richness of the black vinegar sauce come together and spread through your mouth. This is a new taste experience!

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I visited after an entrance ceremony, having booked the number 1 most popular spring course in advance. It’s close to the station: the 1st floor has a ramen shop with queues, the 2nd floor has churrasco, and this restaurant is on the 3rd floor. With its main location in Nerima Ward and other branches as well, I went in with fairly high expectations. I visited with a reservation on a weekend in early April, but the restaurant was only about 6〜7 tenths full and had a calm atmosphere. Of the dishes in the course, the signature kakuni was the most delicious, tender enough to fall apart. Overall, though, my impression was “quite good, in an ordinary way.” Given my high expectations, the other dishes were very ordinary, with nothing memorable, so I felt a little unsatisfied. This time I booked the spring course by the day before (with a cancellation fee), but the course didn’t include all-you-can-eat porridge. Once there, I found that courses could be ordered on the day, and there were slightly more affordable courses and à la carte options. I think I would have been more satisfied choosing from the menu there rather than making a point of booking in advance. With bottled beer, tea, and lamb skewers added, it came to about 5,000円 per person. Overall, the value for money and satisfaction were somewhat lacking, and my verdict is that I probably won’t return.

+3