Sanyuken Fukasawa: Tokyo Chinese Restaurant Celebrating 60 Years of Tradition
In the heart of Setagaya Ward, Tokyo, Sanyuken Fukasawa Branch has been a staple of the local dining scene for more than 60 years. Founded in 1961 by the parents of the current owner, this 14-seat Chinese restaurant continues to thrive under the care of its 72-year-old second-generation owner and his wife. Known for its comforting and familiar dishes, Sanyuken has become a beloved destination for generations of customers.
The couple begins their day early, preparing ingredients and organizing the dining area before opening at 11 a.m. Their menu features a variety of traditional Chinese dishes, including ramen, fried rice, gyoza, and vegetable tanmen, all offered at reasonable prices. For instance, a bowl of vegetable tanmen is priced at 800 yen, while a half-portion ramen set costs 950 yen. This focus on affordability has helped maintain a steady flow of customers, ranging from local residents to university students.
To enhance the dining experience, each table is equipped with a QR code that allows patrons to view the menu on their smartphones. This innovation not only caters to those with visual impairments but also assists international visitors in navigating the offerings. The owner recalls a memorable moment when a student from Taiwan used the QR code to translate the menu into their native language.
As lunchtime approaches, the kitchen buzzes with activity. Orders come in for popular dishes such as liver with garlic chives, pork and egg stir-fry, and bean sprout noodles. Fried rice, a signature dish of the restaurant, is prepared with care, ensuring the rice retains moisture while achieving a delightful toasted aroma from high-heat wok cooking.
The meat-and-vegetable stir-fry set is another favorite among diners, featuring a medley of pork, garlic, and fresh vegetables served with rice. Students frequent the restaurant for its generous portions, often leaving satisfied after indulging in hearty meals like oyakodon and gyoza.
Despite the challenges of running a small restaurant, the couple remains dedicated to maintaining the familiar flavors that have defined Sanyuken for over six decades. The owner emphasizes the importance of their daily routine, which includes preparing each dish individually and keeping the dining area clean and welcoming. As the restaurant continues to attract both regulars and newcomers, the couple's commitment to quality and tradition ensures that the woks will keep flying for years to come.
