四川料理・太陽が「中華・太陽（タイヤン）」としてリニューアル♪ : Chuka Taiyo

Szechuan cuisine restaurant Taiyo has been revamped and reopened as Chuka Taiyo. The owner is a beloved disciple of the legendary Chen Kenmin, the creator of Mapo Tofu, from Akasaka Szechuan Restaurant. Kenmin's son is Chen Kenichi, the Iron Chef of Chinese cuisine, and while Kenichi's disciples run various restaurants both within the prefecture and city, Taiyo is the unique establishment run by a disciple of Kenmin. His fellow disciples are renowned restaurants across the country. This time, I ordered the 'Mapo Noodles (Dry Mapo Noodles)'. The Mapo Tofu, generously infused with whole fermented black beans directly taught by Szechuan Restaurant, is mild at first but the spice builds up after the first bite. Although the noodles are boiled, I wouldn't mind enjoying them as Mapo Yakisoba as well. At 'Bakuchan's Fukushima Gourmet Exploration', we support local eateries in Fukushima Prefecture. It would mean the world to me if my blog can help promote these restaurants. I'm participating in the Tabelog gourmet blog ranking, so please click on the support banner. Sharing is highly welcome!

I decided to visit after a while. Recently, I've been going to the nearby Thai Ginger, so I really haven't been here in some time. To catch up, I ordered a draft beer along with Bang Bang Chicken and gyoza. The Bang Bang Chicken here is truly exceptional. Drinking a draft beer with it is pure bliss. For the "Yaki Gyoza", I recommend eating it with just vinegar. Feel free to add pepper if you like. These pair well with the beer, so I ordered another draft. Since the owner and I are cousins, I always feel grateful for his thoughtful hospitality. Then he brought out a stir-fried dish with chicken, cucumber, and mushrooms, saying "You haven't tried this, have you?" It has a nice spicy kick and is perfect with beer. To finish, I had "Chow Mein with Mixed Ingredients". While the crispy chow mein is delicious, the noodles are fried perfectly and coated in the mixed sauce, making it incredibly aromatic and tasty. So, I ended up drinking 4 draft beers during lunch, got a bit tipsy, and was completely full (laughs). *On my blog, I support restaurants in Fukushima Prefecture that are working hard despite the challenges of the nuclear disaster. I would be extremely grateful if this blog could be helpful in any way. Currently, I am participating in the Tabelog blog ranking, and I would appreciate your support by clicking on the banner. http://blog.livedoor.jp/cordial8317-gourmet/archives/74290793.html

I don't mean to be biased, but I feel truly proud and grateful that "Chuka Taiyo" serves Sichuan cuisine in Koriyama City. When it first opened, many people were unfamiliar with dan dan noodles, so they named their signature dish "Taiyo Noodles" instead. Nowadays, there’s a dan dan noodle boom with many variations, but here you can enjoy the authentic flavor directly handed down from the Sichuan restaurant. While Sichuan cuisine might have a reputation for being extremely spicy, the heat here is exquisite and perfectly refined. A great recommendation on a hot day is the "Deluxe Bang Bang Chicken Cold Noodles." The sauce for their bang bang chicken is outstanding and truly delicious, and mixing it with the cold noodles makes it even tastier—three times the flavor! Cold Chinese noodles are also good, but this dish is definitely a must-try. They also offer a more affordable version of the bang bang chicken cold noodles that isn't deluxe. With that said, I'm going to take a break from "Tabelog" for a while as usual, starting with this article. I will still hit the "Like!" button for articles from my followers, but since I'm pressed for time, I will refrain from liking any images. When I eventually resume posting on Tabelog, I will make sure to return the favor. Until we meet again! *Please also check out my blog "Bakuchan's Fukushima Gourmet Wandering Memoir!" I write mainly about restaurants in the area that are working hard and staying strong despite negative perceptions from the nuclear disaster. Fukushima has so many delicious things to offer. I would be immensely grateful if my reviews and images help you enjoy the delights of Fukushima!♪ http://blog.livedoor.jp/cordial8317-gourmet/archives/74290793.html

The creator of Mapo Tofu is Chen Jianmin from "Sichuan Hanten." The owner of this restaurant is his devoted disciple and right-hand man. Many of his colleagues and fellow students have become renowned chefs in their own right. By the way, Jianmin's son is the famous Iron Chef Chen Kenichi. While there are other restaurants run by Kenichi's disciples in the city, this place "Taiyo" is the only one operated by Jianmin's disciple. Sichuan cuisine has recently made Mapo Tofu and Dan Dan noodles quite popular, but about 40 years ago, few people knew about them. Even the spicy Sichuan Mapo Tofu was adjusted to a milder flavor to suit customers' tastes. Recently, intensely spicy Dan Dan noodles with a sesame sauce have become trendy. However, at the time of opening, many people were unfamiliar with Dan Dan noodles, so they named it "Taiyo Noodle" after the restaurant instead. The Dan Dan noodles here have a mild sesame flavor but are expertly balanced with richness, umami, and spiciness—truly a superb dish. The Special Taiyo Noodle is a delightful creation topped with sautéed bean sprouts, shiitake mushrooms, garlic chives, and green onions. With this article, I'll be taking a short break from "Tabelog" as usual. I will "like" articles from my followers, but due to time constraints, I will hold off on "liking" images for now. When I resume, I will gladly return the "likes." Until next time! *Please check out my blog "Baku-chan's Fukushima Gourmet Wandering Diary!" It showcases restaurants in the prefecture that are working hard despite the reputational damages from the nuclear accident. Fukushima has many delicious offerings, and I hope my reviews and images will help encourage visitors to enjoy the area. Thank you! http://blog.livedoor.jp/cordial8317-gourmet/archives/61424942.html

Please check out the blog "Baku-chan's Fukushima Gourmet Wanderings"! This blog highlights restaurants that are persevering in the face of negative perceptions due to the nuclear accident, showcasing many delicious foods from Fukushima Prefecture. I hope my reviews and images will encourage you to visit and enjoy this wonderful region!♪ http://blog.livedoor.jp/cordial8317-gourmet/archives/61424942.html The creator of Mapo Tofu is Chen Jianmin of the Sichuan Restaurant. The chef here, who was his right-hand man and devoted disciple, is the owner of this restaurant. By the way, Chen Jianmin's son is the culinary Iron Chef, Chen Kenichi. While there are many restaurants here in the prefecture and city run by Kenichi's disciples, this place "Taiyo" is the only one managed by Chen Jianmin's disciple. The brother disciples of Taiyo's owner also run several renowned establishments across the country. Although "Dandan Noodles" have become popular in Sichuan cuisine, around 40 years ago, it was not widely known, so they named it "Taiyo Noodles" after the restaurant instead. Everything is delicious here. The flavors are not the wild types typical of Sichuan cuisine but are refined and sophisticated. Recently, I've been hooked on the "Fried Noodles with Mixed Ingredients." While the classic mixed fried noodles are popular, the "Fried Noodles with Mixed Ingredients" features crispy, crunchy fried noodles coated in a great mix of flavors that is simply irresistible. *That said, I've been spending too much time on Tabelog, which has affected other aspects of my life, so I will take a short break. During this break, I won't be clicking "like!" on photos, so I hope you understand. I'll be back in a few months, so I look forward to reconnecting then (laughs).

Please also check out the blog "Bakuchan's Fukushima Gourmet Journey!" It features restaurants that have been working hard in the area, despite the reputational damage caused by the nuclear accident. Fukushima Prefecture has an abundance of delicious food. I would be immensely happy if my reviews and photos help you enjoy your visit to Fukushima!♪ (Latest version) http://blog.livedoor.jp/cordial8317-gourmet/archives/61424942.html The creator of Mapo Tofu is Chen Jianmin from "Sichuan Hanten." The chef here is his beloved disciple and right-hand man. By the way, Jianmin's son is Chen Kenichi, the famous Chinese Iron Chef. While there are several restaurants in the prefecture and the city run by Kenichi's disciples, this is the only one run by a disciple of Jianmin. Brother disciples of Jianmin are known for their outstanding establishments all across the country. The restaurant name "Taiyo Noodle" refers to the dandan noodles, where sesame paste and doubanjiang perfectly pair with slender straight noodles. Nowadays, many places serve dandan noodles, and it's well-known to everyone. However, when it started in Showa 53 (1978), it was rare to find a restaurant serving these noodles in Koriyama, making it a trailblazer in that sense. While lunch is great, how about enjoying an exquisite Chinese meal with a drink at night?

Please check out the blog as well! (Second time) http://blog.livedoor.jp/cordial8317-gourmet/archives/61424942.html Please check out the blog as well! (First time) http://blog.livedoor.jp/cordial8317-gourmet/archives/21994987.html The owner is my cousin. He is known as a master of Sichuan cuisine, having trained under the renowned Chen Kenmin of Sichuan Restaurant. After facing many challenges post-war, he honed his skills at Sichuan Restaurant before marrying a woman from his hometown of Nihonmatsu City, Kōhama. Initially, he opened a place in Sendai, then moved to Hosonuma Town in Koriyama, and eventually relocated near the city hall, where it stands today. When we moved to Sendai, I was still in high school and helped the owner’s brother with the move. Recently, I haven't had beer during the day, but starting with "Bang Bang Chicken," "Gyoza," and "Century Egg" paired with draft beer is simply the best. For a single dish, I recommend a rock glass of Shaoxing wine with lemon slices. Dishes like "Taiyo Noodles," "Yaki Soba," "Happosai," "Ebi Soba," and "Bang Bang Chicken Cold Noodles" never disappoint. The lunch menu and set meals are also abundant. Dishes like "Mapo Tofu" reflect the authentic taste of Sichuan Restaurant. While the spiciness is toned down to suit Japanese palates, you can request extra heat if you like. Due to the attention to detail in their work, it may take a bit longer for dishes to arrive, but I feel reassured knowing that the owner’s daughter is now working as an apprentice. This is a famous spot in Koriyama where you can casually enjoy authentic Chinese cuisine. The restaurant's signature dish, "Taiyo Noodles," pairs sesame paste and spicy bean paste perfectly with thin straight noodles for an exquisite Dan Dan Noodle experience. You can also request specific spice levels, so if you love heat, try ordering "Extra Hot" or "Super Hot." The restaurant is well-cleaned and tidy, but while the tables are fine, I did notice some stickiness on the chairs' backs due to oil, which was a bit bothersome. Since I often receive their kindness, perhaps I should help clean the chairs! (laugh)