Gyoza
Pan-fried Gyoza
Crisp skin, juicy filling. Finish with the black vinegar and chili oil on the table.
Ouka — Sichuan & Chinese · Since 2019
櫻花
A short walk from Nakano's north exit — Sichuan's numbing heat and the depth of Chinese cooking, until late into the night.
About
A single light in a Nakano alley.
mala, the calm of pai-tan.
Two nights in every bowl.
Signature
Signature Dishes
As night deepens, the counter comes alive.
The House Speciality
鴛鴦火鍋
Two broths — one spicy, one creamy white. Around the table: meat, greens, noodles. The star of an evening at Ouka.
Yodare-dori
Saliva Chicken
Poached chicken, slick with house-made Sichuan chili oil — a starter that numbs and lingers.
Su-buta
Black-Vinegar Pork
A glossy sweet-and-sour glaze of Zhenjiang black vinegar — one fragrant plate.
Stir-fried Lamb
Stir-fried Lamb
Mapo Tofu
Mapo Tofu
Chef's Selection
Chef's Selection
In the room
The Night Table
A vermilion glow, lacquer-black tables. Around the hot pot, the night stretches long.
