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Bao

This cheerful little hole-in-the-wall, which opened last June in the back streets of Shinbashi, serves the cuisine of China’s Inner Mongolia region, the birthplace of both the owner and her chef. As well as stir-fries and plates of boiled meat both on and off the bone, they offer tasty shaomai (steamed dumplings), excellent gyōza (boiled dumplings) in red chili soup and a punchy Sichuan-style mapo doufu (tofu with spicy ground meat) — but all made with lamb in place of pork.