01 / ABOUT THE PLACE
About this place
The star at Rashantei is suanlafen, introduced as a local Chongqing dish. Thick noodles, unlike the glass noodles many diners may know, are served with minced meat and a sauce that brings together sourness, spice and the numbing tingle of Sichuan peppercorn. Some diners say the noodles’ springy, chewy texture is what stays with them.
There is plenty of choice when it comes to heat, too. The menu offers 5 levels, from a non-spicy soy-sauce flavour to spicy, very spicy, extremely spicy and “dangerously spicy”. You could start mild and work your way up. Some diners have added chilli or Sichuan peppercorn themselves to adjust the seasoning; black vinegar on the table is another reported way to bring in more acidity. Add coriander (165 yen) or green onion (110 yen) for a fresh, aromatic touch.
If you’re choosing one of the hotter levels, mango lassi (550 yen) is one drink to consider. Some diners note that the noodles take time to cook, so this is a meal to enjoy when you’re not in a hurry.
