Dan Dan Noodles
Sesame-tahini broth, minced pork, pickled mustard greens, chili oil. Cold sesame depth that takes weeks to build. Not a dish Tokyo Chinese kitchens usually get right — Enrai does.
More at Koenji Enrai
Mapo Tofu
Main
Silken tofu in doubanjiang sauce aged 3 years, Sichuan peppercorn oil, ground pork. The numbing heat (ma la) is calibrated — present but not punishing. The best version in Tokyo.