Period: July 1, 2025 (Tuesday) - August 31, 2025 (Sunday) [Summer only] Sichuan cuisine fair A la carte menu ① "Chengdu Koshuiji" Koshu red chicken drool chicken 3,000 yen A dish where the steamed chicken is exquisitely coated with a homemade sauce made from a blend of doubanjiang, sesame sauce, black soybean paste, and sansho pepper, making it an appetizing dish. ② "Chongqing Spicy Chicken" Spicy chicken with sansho pepper and chili pepper 3,000 yen A home-style dish loved in Chongqing, Sichuan Province. Spicy chicken stir-fried over high heat with stimulating and fragrant spices. ③ "Sichuan Jumping Fish" Spicy Sichuan-style stew of seasonal fish (2-3 servings) 5,800 yen "Jumping water" is a cooking method representative of Sichuan cuisine that is described as being so spicy that the fish jumps. A whole fish delivered from Misaki Fishing Port is stewed in a sauce made from oyster sauce and three types of pickled chili peppers, red, blue, and yellow. ④ "Yangzhi Ganro" Mango Tapioca Milk with Grapefruit ￥1,500 A summer dessert by Sairyu Dim Sum Chef, recommended after Sichuan cuisine. The tropical and gentle taste makes it the perfect dessert after a "Mala" meal. [Summer Only] Sichuan Cuisine Course Special course including the recommended a la carte menu of the Sichuan Cuisine Fair▼Click here to make a reservation for the Sichuan cuisine course [Summer Only] Private Room Plan (Sichuan) Private room only plan (from 4 people) with Sichuan cuisine course and free drink ▼Click here to make a reservation for the Private Room Plan (Sichuan)