Follow Your Appetite｜Tokyo’s Gachi-Chuka · 东京地方中餐指南

English

The Book Behind the Journey｜这趟寻味之旅的起点

中華満腹大航海 — 酒徒 / Shuto

Author / 作者：Shuto / 酒徒

Publisher / 出版社：KADOKAWA

Edition owned / 所藏版本：Japanese / 日文版

Reading note languages / 介绍语言：English · 简体中文

English — An invitation to eat beyond the familiar

Come to Tokyo for sushi, by all means. But save a few meals for the Chinese food.

Shuto’s 中華満腹大航海 follows journeys through the food of mainland China. It gives me an opening to introduce another journey: exploring Tokyo through the regional Chinese cooking you can find here. The book is the departure point; the Tokyo invitation is mine. [1]

The Japanese expression gachi-chuka roughly means “seriously authentic Chinese food.” In practice, it is a useful search term for restaurants serving regional dishes and tastes familiar to Chinese communities in Japan. I use it as a doorway, not a medal of authenticity: Japanese-style chuka has its own history and pleasures, too.

Start in Ikebukuro. The area around the station’s north and west sides is a good introduction. At 友誼食府 (Yugi Shokufu), a food court beside a Chinese grocery, you can explore several regional traditions in one place. Recent reporting describes stalls offering Sichuan, northeastern Chinese, Shanghai and northwestern dishes, alongside Taiwanese food. That variety is the point: “Chinese food” is an invitation to ask a more specific question—which place, which dish? [2]

Then try Shinjuku. For a straightforward group outing, 海底撈 (Haidilao) Shinjuku offers the shared-table ritual of hot pot in Kabukicho. It is an international chain, useful as an accessible starting point rather than a stand-in for the whole scene. [3]

My Personal Shortlist — Soup, Dumplings, Hot Pot & Tea

These are the places I would add to your Tokyo food map. Keep the original names handy when searching.

• 小魏鴨脖店 / Xiaowei Yabo — Shinjuku’s Shin-Okubo area & Ikebukuro No. 2. My pick: malatang (麻辣烫), a hot, spicy soup with a choice of ingredients. For the Shinjuku side, use the currently listed Shin-Okubo Station branch (新大久保駅前店); the operator marks the former Shinjuku flagship as closed following relocation. The Ikebukuro shop is the one also listed as シャオウェイヤボー 2号店. Branches
• 永祥生煎館 / Eishō Seisenkan — Ikebukuro. Go for shengjian (生煎), the Shanghai-style pan-fried buns sold in Japan as “yaki-shōronpō.” Put these on the map alongside steamed soup dumplings: a browned base brings a different pleasure. Shop introduction
• 唇辣道・中国菜 池袋店 / Chun La Dao — Ikebukuro. Another of my recommendations for a sit-down Chinese meal, with hot pot as a starting point. Listings also use the name 魚火鍋 唇辣道 池袋店. Restaurant details
• 七里香 / Qilixiang — Takadanobaba. My pick: chòu dòufu (臭豆腐), “stinky tofu.” An invitation to let your curiosity lead your appetite. Search for the Chinese restaurant in Takadanobaba, rather than the similarly named Japanese confectionery shop in Waseda. Restaurant & menu
• 甘露 / Kanro — Nishi-Waseda. Finish with Chinese tea and sweets, including sweet dessert soups known as tángshuǐ (糖水). A café stop belongs on this map just as much as another spicy meal. Official café page

A bowl of malatang, a few shengjian, a table around a hot pot, then tea: there are many ways to get to know a city.

For a first visit, I would keep things simple:

• Follow a region or a dish. Save the Chinese characters as well as the Japanese or English name; they can make searching menus much easier.
• Order for contrast. A noodle or rice dish, vegetables, and something unfamiliar make a better introduction than treating chilli as an endurance event. Chinese cooking contains far more than heat.
• Ask before assuming. Check portions, spice options and ordering arrangements with the staff. A translation app can help with ingredients; photograph people only with permission.

What interests me is the chance to encounter Tokyo through the food of people who make their lives here. For a visitor, a dish may be a discovery. For someone at the next table, it may taste like home.

Leave a little space in your Tokyo itinerary—and a lot of space in your appetite.

简体中文 — 从一本书出发，去东京吃地方菜

来东京，当然可以吃寿司。不过，我也想请你为中餐留出几顿饭。

酒徒的《中華満腹大航海》记录的是他在中国大陆各地寻味的旅程。我想借这本书，邀请读者开始另一段旅程：从池袋、新宿出发，通过地方菜，认识东京的另一面。这本书是出发点，下面的东京路线则是我自己的延伸介绍。[1]

日语里的 “ガチ中華”（gachi-chuka），大致可以理解为“真格的中餐”。它常被用来指那些提供中国地方风味、也服务于在日华人日常饮食需求的餐馆。对我来说，这是一个方便寻找店铺的关键词，不是一张给所有中餐判定真假的证书。日式中华也有自己的历史和滋味。

第一站，可以从池袋开始。 池袋站北侧、西侧一带，是很好的入口。与中国食品超市相邻的 友谊食府（友誼食府），让人可以在一个美食广场里接触不同地方的味道。近期报道介绍的档口包括川菜、东北风味、上海风味、西北风味，以及台湾小吃。重要的恰恰是这种差异：说起“中餐”，还可以继续问，哪里的？什么菜？[2]

下一站是新宿。 如果和朋友一起吃饭，歌舞伎町的 海底捞新宿店 可以作为围锅而坐的入口。它是国际连锁品牌，适合让初次接触的人开始尝试，但当然不能代表整片街区，更不能代表中国菜的全部。[3]

我的推荐清单：麻辣烫、生煎、火锅，再到一杯茶

下面这些店，我也想放进你的东京美食地图。搜店时，保留店铺的原文名称会更方便。

• 小魏鸭脖店（小魏鴨脖店）——新宿·新大久保一带／池袋2号店。 我推荐的是麻辣烫。新宿方向，按官网目前列出的新大久保站前店（新大久保駅前店）查找；官网已将旧新宿本店标为因迁址而关闭。池袋店也以シャオウェイヤボー 2号店的名称列出。门店信息
• 永祥生煎馆（永祥生煎館）——池袋。 推荐生煎，也就是日本菜单里常写的“焼き小籠包”。焦香的底部，是与清蒸小笼包不同的乐趣。店铺介绍
• 唇辣道・中国菜 池袋店——池袋。 也是我推荐的店之一。想坐下来吃顿中餐，可以从火锅入手；店铺资料中也会使用魚火鍋 唇辣道 池袋店这个名称。店铺资料
• 七里香——高田马场。 我推荐的是臭豆腐。让好奇心带路，也是一种吃法。搜店时注意找高田马场的中餐店，别与早稻田同名的日式和果子店混淆。店铺与菜单
• 甘露——西早稻田。 用中国茶和中式甜点、糖水收尾。认识一座城市的中餐文化，茶馆和咖啡馆同样值得留出时间。咖啡馆官网

一碗麻辣烫、几个生煎、一桌火锅，再到一杯茶。认识东京，可以有很多种入口。

第一次去，不妨这样安排：

• 按地方或菜名找。 把中文菜名也保存下来，搜店、看菜单时更方便。
• 点出层次。 一份面或饭、一道蔬菜，再加一道不熟悉的菜，比把吃辣变成挑战赛更有意思。中国菜的世界，远远不止一个“辣”字。
• 不确定就问。 份量、辣度、点单方式都可以先向店员确认。翻译软件可以帮助看食材；拍到其他客人之前，请先征得同意。

我感兴趣的，是通过在这里生活的人们的饮食，重新认识东京。同一道菜，对旅客来说可能是新发现，对隔壁桌的人来说，却可能是熟悉的家乡味。

东京的行程里，请给中餐留几页；胃里，也请留一点余地。

Sources & planning links / 资料与出行参考

[1] KADOKAWA: book introduction / 本书介绍

[2] Forbes JAPAN: reporting on Yugi Shokufu and Ikebukuro’s regional food courts / 池袋美食广场报道

[3] Haidilao Shinjuku: official restaurant page / 海底捞新宿店官网

Venue information checked 18 October 2026. Check current hours, menus and payment arrangements before visiting. / 店铺资料核对日期：2026年10月18日。出发前请确认最新营业时间、菜单与付款方式。

From my reading shelf / 从我的书架出发

酒徒『中華満腹大航海』 · KADOKAWA

Reading & Ideas | Tokyo Brainie

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