I have tried Matsuya's customary limited-time menu, "Chili sauce set meal of chicken." It has a mysterious taste that recreates the Chinese food "shrimp chili" with chicken, and goes very well with white rice.

Chicken thighs baked on an iron plate, topped with Matsuya's special chili sauce with toubanjan, ginger, and garlic. It comes with rice, miso soup, and raw vegetables, and the price is 650 yen (tax included).


The sauce is plentiful in the deep plate, and the rumbling chicken is half buried. When you dig it up and eat it, the spicy spiciness and the gentle sweetness occupy your tongue. Combined with the spices that smell like punpun, I feel that I am still conscious of shrimp chili.

Chicken is elastic yet tender and juicy. But if it's similar in texture to shrimp, it's not very similar. Therefore, while being conscious of shrimp chili, it is a different dish. Should I call it Trichili?


The strong seasoning is premised on being cooked with rice. For each chicken, the amount of rice in the bowl is reduced. Considering the balance with Trichili, it may be just right to ask for "rice large serving" or "special serving" in advance.

If you drink miso soup after flattening everything, your tongue, which is slightly numb due to spiciness, will rest and you will feel comfortable. My body got hot and I sweated. If you want to experience Trichili again this year, please do.