XI'AN

Behind the kitchen's glass partition, the chef slices sheets of dough in quick, rhythmic strokes directly into boiling water, sending up clouds of steam that signal the arrival of fresh knife-shaved noodles (daoxiao mian). Because each ribbon is shaved by hand, the varied thickness gives the noodles a chewy, springy bite distinct from machine-made versions.

The noodle selection covers several regional flavor profiles. The top seller is spicy-numbing mala mian, balancing heat with Sichuan pepper, alongside rich dandan noodles and tart, peppery sour-and-spicy suanla mian. Diners can add coriander to the broth or order a small portion of steamed rice to finish off the remaining soup and toppings.

Beyond noodles, the standout order across the dining room is fried eggplant with Sichuan pepper and salt (jiaoyan qiezi). The crisp, light coating and sharp seasoning complement the tender eggplant, making it an easy favorite to pair with drinks. The broader lineup includes cumin-scented skewered lamb, dim sum, and classic Shaanxi small plates, designed to be enjoyed with Tsingtao beer, jar-aged Shaoxing wine, or a Dragon Highball made with Shaoxing wine and soda.

Red lanterns hang over a dining room arranged with standard tables, suiting solitary diners, casual weekday lunches, and evening get-togethers. Situated on basement level 2 of the STEC Information Building in Nishi-Shinjuku, it offers an approachable stop for generously spiced noodles and regional dishes.