Name: Sichuan Cuisine ShukyoKa
Address: 5-25 Funamachi, TSI FUNAMACHI 2F, Shinjuku-ku, Tokyo, 160-0006
Telephone: 0333560818

Sichuan Cuisine ShukyoKa

■Shuxiangxiang’s Three-Color Hot Pot
Three seasonal soup bases that change throughout the year (please ask for current selections)

■Meat, Seafood, and Vegetables (15–20 varieties)
An assortment selected at the chef’s discretion, featuring carefully sourced ingredients from chosen producers and regions

■Chinese Noodles to Finish

■Dessert

Please inform us in advance of any ingredients you dislike or any allergies.

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～Standard Drink Menu～

Champagne by the glass
Draft Beer: The Premium Malt’s
Tsingtao Beer, small bottle
Yamazaki Highball
Dragon Highball (Shaoxing wine with soda)
Plum Wine (with water, with soda, hot, or on the rocks)
Peach Wine (with water, with soda, or on the rocks) Limited time only

・Shaoxing Wine by the Glass
Fresh-from-the-cask Shaoxing Wine
8-Year Shaoxing Wine
10-Year Shaoxing Wine
Ginger Shaoxing Wine

・Shaoxing Wine by the Bottle
10-Year Shaoxing Wine
Jar-Aged Genshu
Junryu Kueichow Moutai
20-Year Shaoxing Wine

Baijiu Wuliangye shot glass

・Non-Alcoholic
Beer Desamis Blend 0.0%
Bebii Plum Juice (with water, with soda, or hot)

A seasonal selection of wines and Chinese teas is also available.

[Three-Flavor Hot Pot Course]

Owner-chef Hirotsugu Kikushima trained at the renowned Sichuan restaurant Ginza Chao Yang. The menu features a wide array of dishes directly inspired by Mr. Chao Yang, from classic Sichuan favorites such as mapo tofu and twice-cooked pork to house-made char siu, Sichuan-style braised beef, hot pot, and medicinal cuisine. From fiery spicy specialties to courses centered on medicinal cuisine and regional dishes from Sichuan, guests can fully experience the true essence of Sichuan cuisine through his refined skills and creative approach.

Course only

Owner-chef Hirotsugu Kikushima trained at the renowned Sichuan restaurant [Ginza Choyo]. The menu features a wide array of dishes directly inspired by Mr. Choyo, from classic Sichuan favorites such as mapo tofu and twice-cooked pork to house-made char siu, Sichuan-style braised beef, hot pot, and medicinal cuisine. From fiery spicy specialties to courses centered on medicinal dishes and even regional Sichuan cuisine, his refined skill and flexible creativity allow guests to fully experience the true essence of Sichuan cooking.

Sichuan Cuisine ShukyoKa

[Three-Flavor Hot Pot Course]

Course Only

Course only

Restaurant Information