Mugenshokudo Kyoto Kawaramachi Branch, now in town, has two mainstays: mapo and shumai. The restaurant's ma-bo noodles and ma-bo chan-men are made with Hanyuan Hwasho, a renowned top-quality pepper imported from Sichuan Province, the home of ma-bo, and have a spectacular aroma and numbing spiciness that does not linger. The soup is based on the restaurant's original paste made from bean paste, green onion, minced meat, and chicken stock, and its richness and the flavor of the huajia pepper complement each other. Another specialty, siumai, is handmade every morning at the restaurant. The restaurant also unusually offers baked siu mai, which are baked to seal in the juices to create a new savory and juicy texture. The photo shows Shrimp Marbo-Chanmen (1,180 yen). The sharply spicy and fragrant top-quality huajiaoyao (Chinese pepper), shipped directly from the local market, is the key to the flavor. The chewy, medium-thick noodles are well mixed with the rich, thick soup.

Rep: TANIMURA Masaki
Born in Ishikawa Prefecture. ［Worked at Veggie Dejiya and Kyoto Katsugyu, and was a board member of their management company. 2018 opened his own yakitori restaurant, and this is his second restaurant opening.