Ginza: Bold Sichuan-Style Mapo Tofu Lunch at Toukagen (桃花源)

I was craving mapo tofu with a strong punch of huajiao (Sichuan pepper), so I went to Toukagen (桃花源) in the Hakuhinkan building for lunch. This restaurant, which opened in September 2021, is actually a revival of a long-established Sichuan restaurant that used to be in Shimbashi. The original location is in Kumamoto. The owner, Mr. Takashi Saito, is a senior apprentice of the late Kenichi Chen. When the restaurant temporarily closed, many regulars were heartbroken—but their sorrow quickly turned into joy when the restaurant made a comeback!

Located on the 5th floor of the Hakuhinkan Theater. The address is Ginza, but it’s very close to Shimbashi.

The interior has an L-shaped layout and is quite spacious, with many four-person tables. As expected from an established restaurant, it exudes an understated elegance.

On weekdays, they offer affordable business lunch sets, which include hot and sour soup, rice with pickles, and almond jelly for dessert. There are also set courses available. In addition, there’s a more luxurious “special set” priced around ¥2,000.

They also serve a la carte noodle and rice dishes. The photo of the menu I have was taken a while ago, but the items haven’t changed. The prices, however, have increased by about ¥200.

Since I went there for the mapo tofu, of course I ordered the Mapo Tofu Set Meal. The menu just says “Mapo Tofu,” but there are actually two kinds: the standard version and the spicy Sichuan-style version. The staff will ask which you’d like when you order. Naturally, I chose the Sichuan-style one. The mapo tofu came out quickly—mine arrived in about five minutes.

The hot and sour soup served alongside had a mild sourness and spiciness, just enough to give a little kick. The fluffy texture of the egg was irresistible. Rice refills are free.

The mapo tofu came in a clay pot filled with silky, delicate tofu and had a generous portion. The huajiao and chili peppers packed a solid punch, making it impossible not to go for seconds. Since the Sichuan pepper is just sprinkled on top, I recommend giving it a light stir before digging in.