A note on the words: kousuikei, also known as kou shui ji or “mouthwatering chicken,” is cold poached chicken steeped in a fragrant, chili-infused oil sauce. Mala refers to the signature Sichuan flavor pairing of tongue-numbing Sichuan peppercorns and fiery chilies. Zhacai is pickled mustard stem with a crisp crunch, while yacai is a fermented, dark mustard green essential to traditional Sichuan cooking. Goya is bitter melon, whose brisk bite helps cool down the palate between spicy dishes.
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Sichuan Dining Boushokuro on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. Wanting to eat something spicy for the first time in a while, I headed to Akasaka. There are plenty of places known for spicy mapo tofu, but they were all packed and I could not get in. Then I remembered Boushokuro, and when I stopped by — whether good timing or because it stays so true to the regional style that people shy away, ha — it was fairly empty and I got right in: “Sichuan Dining Boushokuro”. The cooking here has genuine, uncompromising Sichuan flavors, seriously spicy and delicious. I am glad it has become something of an off-the-radar spot, ha.
Sichuan-style simmered pork — 1,650 yen
Mala-simmered beef and vegetables — 1,800 yen
Shredded pork and green pepper — 1,100 yen
Pork with zhacai — 1,100 yen
Chicken karaage (Japanese fried chicken) — 850 yen
Chicken with yacai — 1,600 yen
Looking through the menu, everything seems spicy and tasty. The hottest one has a five-chili mark on the chicken with yacai, ha.
Since ‘extra spicy’ is marked with three chilies, who knows what five would do. Well, I did not come for that kind of endurance challenge this time, so I decided to pick what I simply wanted to eat.
First, knocking back a beer, starting off with some light snacks that looked like they might keep the heat in check!
The refreshingly marinated goya (bitter melon) hits the spot. I ordered it to temper the spiciness, but that pleasant touch of bitterness is delicious too.
The ginger on top adds an extra burst of freshness and tastes great. When eating spicy dishes, this seems like it could calm things down.
Yep, it is spicy. I have had authentic-style mouthwatering chicken (kou shui ji) at all kinds of places, but the version here has a clean, direct heat rather than a heavy spice blend. Not overwhelmingly scorching, yet thoroughly spicy and delicious. Anyone who struggles with spicy food might find it a bit tough, ha. Huffing and puffing through the heat is what makes eating it so fun and tasty.
Now, here is the pot that arrived when I ordered the Sichuan-style simmered pork! The portion is enormous. And it is crazy spicy, ha.
It is fiery, but so good. I ate it little by little while letting it cool down, and it kept the drinks flowing. By the way, I had ordered the *pork* simmered Sichuan-style, but the contents turned out to be white fish, ha ha. Wondering what it got mixed up with, I checked the menu again, but the only fish stew was ‘simmered white fish and tofu,’ and since this did not have any tofu, they must have simply made a mistake. Having something arrive that was not even on the menu was rather funny, so I just went ahead and ate it as it was. It felt like a bit of a rare experience, ha.
That pot had serious volume, and because it was spicy I kept rapidly ordering highballs, which was enough to fill me right up, ha. So this time I wrapped up after just four dishes. The price was reasonable, too, which was great. Mild, easy-going spicy food is fine, but when it is serious, full-throttle spicy-delicious, even just this leaves you completely satisfied. Why not drop by to experience this level of heat for yourself?
Sichuan Dining Boushokuro (Sichuan / Akasaka-mitsuke Station, Akasaka Station, Nagatacho Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
