陳麻婆豆腐 横浜市役所店
🥟 The most authentic Sichuan flavor of Mapo Tofu from the original restaurant!
It is said that Mapo Tofu originated from a restaurant owned by a Chen family in the late Qing Dynasty, where a daughter-in-law created the dish. Because she had pockmarks on her face, people called her "Mapo," which led to the dish being named Mapo Tofu.
This restaurant is the only certified Sichuan restaurant in Japan, so you can imagine that the taste is incredibly authentic! They insist on using the same recipe proportions since their establishment in 1865, and their ingredients are also specially selected.
This time, I ordered the classic Mapo Tofu set meal, which comes with white rice, pickled vegetables, a steamed dumpling, and a bowl of egg drop soup.
In Japan, Mapo Tofu is often served without spice or numbing sensation, but here they use the finest Sichuan Hanyuan peppercorns, which provide a fragrant aroma and an intense numbing sensation on the lips and tongue—it’s truly delightful! The spiciness level is above medium 🌶️.
With egg drop soup and pickled vegetables to help counter the spice and richness, it really made a difference. Additionally, there are many other à la carte dishes and drinks available. I recommend ordering a drink if you’re not used to spicy food; just drinking water isn’t enough 😂.
We also ordered dessert, and the sesame dumplings are a rare Taiwanese flavor in Japan. You can enjoy them during the Lantern Festival or Winter Solstice!
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