10/08/2026
Popularized in the mid-late 1900’s by famed Father of Chūka, Chef Chen Kenmin, Mabo Dofu is the perfect representation of the way food adapts to fit its audience. It’s not considered authentically Chinese or Japanese, but a unique combination of the two - which is exactly what we’re going for. Mabo Dofu, alongside its other chūka ryōri siblings, represents the strength and ingenuity of a chef who learned how to thrive in a new land while creating a distinct style of cuisine that was entirely his own. Our goal at Mimi’s is to take the foundations of chūka ryōri and American diners, and combine them into something unique to us, but accessible and craveworthy to a broad audience. Our Mabo was crafted after the countless bowls Ted grew up eating at home, and purposefully made vegan/gluten-free for all our dietarily restricted baddies. It’s hearty, warming, and the perfect dish to try now that there’s an official chill in the air 🍂
