Authentic Sichuan food. Good.

The food was very refined, and you could tell each dish had been carefully prepared. They reportedly use no chemical seasonings at all, yet the umami was so pronounced you wouldn't notice their absence. I was amazed by their skill in bringing out the ingredients' natural deliciousness to the fullest. Every dish was gently and delicately seasoned, enjoyable to the end without becoming tiresome. My impression was of a restaurant that competes through ingredients and technique rather than flashiness. We visited as a small group this time, but next time I'd like to come with around 4 people and enjoy sharing a variety of dishes. It's definitely a restaurant I'd like to visit again.

+3

As delicious as expected! The heat is mild and should appeal to everyone. The flavor is gentle yet strong, and the generous oil makes it rich. It's a strange sensation, but perhaps a unique flavor you won't find elsewhere. This was a 麻婆豆腐 unlike any I'd eaten before—maybe because it was 特製麻婆豆腐? I'd like to try the regular 麻婆豆腐 next time too. They're so good at seasoning that all the other dishes must be delicious too. This is a restaurant I'd like to visit again.

I went with a friend to 中国料理 仙ノ孫 in 西荻窪! I thought it was a Sichuan restaurant, but you can also order dishes from various other regions. There are lots of fermented items on the menu, and every dish is carefully crafted with irresistibly deep, nourishing flavors! Since we had a private room, we were able to enjoy a relaxed and fun time. Highly recommended!

+3

Recently, I attended a cooking class and really enjoyed hearing about how they make their own seasonings and other things, so I came for a meal. So many menu items caught my eye that I decided to leave the selection to them. If you tell them what you'd like to eat, they'll put together a menu to suit your budget. ■Assorted appetizers（sea bass marinated in Shaoxing wine, homemade karasumi, asari clams, Yunnan yogurt, よだれ鶏, etc.） ■黄金ピータン and sakura shrimp jang sauce ■Medicinal mushroom soup ■Stir-fried greens and dried mushrooms ■焼売 ■Venison simmered in spicy Sichuan flavors ■Crispy fried bamboo shoots with homemade sansho salt ■Homemade Jinhua ham ■Sweet-and-sour pork with black vinegar ■Spear squid with roe braised in a clay pot ■Lamb and cumin fried rice ■Shark-fin soup ■汁なし担々麺 ■Dessert（マーラーカオ, white wood-ear mushrooms, jujubes, and figs simmered in syrup, tomato sorbet） Apparently, they even make their own doubanjiang, karasumi, and Jinhua ham. Some flavors were new to me, and every dish felt fresh. They embrace the principle that food and medicine share the same source, and even when full, you feel your body brimming with energy. The chef reportedly gained experience mainly in Sichuan cuisine, but the menu is broad and not limited to Sichuan. Each of the 3 desserts was outstanding too.

+3