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Kikka is a thoroughly nondescript Chinese restaurant in a
classy neighborhood not far from Shibuya that is surprisingly
better than the most famous little Chinese restaurants in
Tokyo. The cuisine it serves is more distinctive than the
offerings of any restaurant in Yokohama's Chinatown. The only
disadvantage is that the only decorations are the out-sized
color photographs of the dishes on Kikka's menu. But make
sure you are prepared to spend the two there do a Kikka meal
justice and understand that Szechuan cooking is powered by
plenty of pepper.
Different sets in menu bring you two hors d'oeuvres (sauteed
shrimp and spicy fried chicken), gomku okoge (burnt rice),
mabodofu (sauced tofu, eaten over rice) tan tan men noodles
and a (rather ordinary) dessert of anin dofu. Or if you are
in a hurry you could just settle into a bowl of kosho aji
no gomoku soup, which is really a meal by itself and enough
to set off a Wagnerian chorus of aftertastes.
Because of good balance between high quality food and moderate
prices people come to Kikka from all over the city. It seems
everyone has been here many times before.
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