Malaychan

料理の種類

アジア
ハラール料理

Malaysian

エリア

東京
池袋

アクセス

2 minutes from Ikebukuro Station, (F09, M25, Y09), Exit c4.

シチュエーション

コンセプト :

Shoko Fukusawa, owner of 30-year-old Malaysian restaurant Malaychan in the shopping district of Ikebukuro, prides herself on two things: being a pioneer of Malaysian cuisine in Tokyo and the first restaurateur in Japan to have been certified by the Malaysia Halal Analysis Centre (JAKIM) some 30 years ago. A significant lack of halal restaurants in Japan available to an influx of Malaysian students decades ago, and Fukusawa’s fascination with the combination of Chinese, Malay and Indian ingredients in Malaysian cuisine led to the birth of Malaychan.

キーポイント :

Having been taught by Malaysian celebrity chef Norzailina Nordin and learning traditional home-cooking in Malaysian villages, Fukusawa has endeavored to make her restaurant a sanctuary for not only Malaysian Muslims, but also all halal diners from around the world. Largely following a Chinese cooking method and using a house special shrimp paste-based spicy sauce concoction, Malaychan has successfully distinguished its Malaysian halal dishes from those of its competitors.

お勧め料理 :

Highly popular among Malaychan’s vegetarian guests is Tempeh Goreng Sambal (Fried Bean Curd in Spicy Sambal ¥840), and Sauteed Water Spinach with Malaychan Sauce (¥900) among many of its Muslim diners. Japanese customers, on the other hand, enjoy Sauteed Wild Jungle Beans with Malaychan Sauce (¥980 per serving and ¥1260 for 2 servings).