Koenji Enrai

Chinese · $$ · Tokyo

The Sichuan kitchen in Koenji that the Tokyo food community eats at on Sunday nights. The mapo tofu uses doubanjiang aged 3 years; the dan dan noodles have a sesame depth that most Tokyo Chinese kitchens don't achieve.

This listing was written by Foodtree and has not yet been confirmed by the restaurant.

Dishes

  • Dan Dan Noodles

    Noodle

    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.

  • 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.