As a dish, Mabo Tofu is originally from Sichuan province of China. Somehow Mabo-don, serve mabo on white rice, like gyudon, is one popular dish here in Japan, under Chinese cuisine.

Basically mabo tofu here is milder than the original Sichuan spiciness (there are restaurants that serve very kicking-ass hot and spicy like Chin-ma-Han, a mabo tofu specialist chain restaurant). Nowadays you do see restaurants serve gekikara (extremely spicy) as preference because many customers’ preferred spiciness in demand has made it available as an option.

I like spicy Mabo tofu, but too spicy is like drug, there is no end.

There is a famous Thai restaurant named Tinun that serves a variety of Thai local foods in Tokyo. There is one at Takadanobaba that serves mainly Tom Yam ramen. It seems has developed to the Japanese style where you can choose your topping like spiciness and coriander, etc.

When I went, I didn't feel so much at a Thai restaurant, rather just another ramen shop that I used to frequent. Ordered my ramen -- which is Tom Yam ramen --, the hardness of noodle you want, and the topping, coriander.

With the way Japanese has developed its ramen, I can feel that if any Asian noodles were well accepted here, there will be a trend it will be advanced by the customers to gain its popularity and perhaps come up with another style of eating, like Tom Yam ramen. Tokyo has such power to me.

Wonder which would be the next runners up.

Indeed, it was hot and spicy. You will need lots of drink. Nice and lovely curry dish.* 

*They have only one curry dish though.