Toukagen Sichuan Restaurant

Sophistication Inspired by the Iron Chef

Yui Yamaguchi Jul 14, 2014 - 1 min read

<p>Squid in cream sauce. The combination of the rich cream sauce with sweet corn is addictive.</p>

<p>Appetizer. The courses here are delicately presented in a way that is similar to French or Japanese Kaiseki style. The pork in a sweet and spicy sauce flavored with star anise is appealing.  </p>

<p>Mabo tofu - your choice of Sichuan or Hokkien style</p>

<p>Tantan Noodles. Sesame and peanuts make a great combination</p>

<p>Annin Tofu. The almond jelly bathed in a tapioca and coconuts soup is addictive. I can easily finish another bowl as it is not too sweet.</p>

<p>Tokagen is located at the basement of Kumamoto Hotel Castle.</p>

Normally the oily and spicy flavors of Sichuan cuisine is best enjoyed in a big group, but at Tokagen the kaiseki lunch course is perfect for individuals. It is a feast with both your eyes and taste buds with its fine presentation and sophisticated flavor. Mr. Takashi Saito, the President of Kumamoto Hotel Castle, is a student of Mr. Kenichi Chin (Iron Chef) and has won many prizes. The staff here are very polite and the Chinese style interior is beautiful. I would recommend this restaurant for business functions, parties or a romantic date. Let's check it out.

Yui Yamaguchi @iyu.mura

Born & grew up in Kumamoto, Yui studied and worked in Osaka before immigrating to Australia. She lived in Adelaide and Sydney prior to moving to Brisbane. Her passion is reporting on the great things of Kumamoto and Japan to everyone around the world in a serious, interesting and funny way. Her f...