01 / ABOUT THE PLACE
About this place
The fragrant, toasty aroma of walnuts rising from the bowl is the first thing that tempts the appetite. A long-standing signature at Hanryuka 66, the original walnut dan dan noodles bring together the silky richness of nuts with a mellow, well-balanced touch of chili heat. Delicate thin noodles catch every drop of the soup, making it just as memorable as a standalone lunch as it is to close a multi-course meal.
Beyond noodles, the beef selections draw on deep butchery expertise and are well worth exploring. From Chinese-style beef yukhoe known as mouthwatering beef dressed in a fragrant house sauce, to wagyu mapo tofu packed with savory depth, and Kuroge Wagyu ribeye steak finished with a honey and red wine reduction, each plate pairs authentic Chinese technique with quality cuts.
Steamed prawn dumplings with shark fin, Cantonese shaomai, and braised shark fin sourced from Kesennuma give diners plenty of choices across both a la carte and tasting course menus. To finish, a trio of house-made annin tofu, classic mango pudding, or a pot of fine Chinese tea offers a soothing end to the meal.
Soft lighting sets a relaxed tone across counter and table seating, accommodating casual lunches and special-occasion dinners alike.
