Kaiseki Restaurant Taisho

Unlike typical yakitori skin, only fresh chicken skin is used, and the preparation method involves wrapping the chicken skin around the skewer in a spiral. The sauce is prepared by marinating (dipping in sauce → grilling over charcoal → resting) for six consecutive days. When served to customers, the chicken skin skewer has a long and slender appearance, but please take your time to chew it well. It pairs excellently with alcohol and is a dish that even children will love.

Unlike typical yakitori skin, only fresh chicken skin is used, and the skin is wrapped around the skewer in a spiral preparation method. It is slowly grilled over charcoal, which concentrates the flavor.

A product that is definitely popular at the Roppongi intersection store. Unlike typical boiled dumplings, it has a chewy texture and the juiciness of a soup dumpling. Once you try it, you will surely become a fan of GYOPAO.

The flavor of domestic chicken is the best. It is slowly grilled over charcoal.

Pork belly is truly delicious. Our recommendation is the shop's proud sauce. The salt version uses coarse ground salt and garlic salt, which is also very popular.

Made from scratch in-house. With plenty of ginger, there is no odor, and the flavors of chicken and green onions are concentrated.

Our store's unwaveringly popular item. Using homemade soy sauce broth and fresh beef offal, this hot pot, generously filled with cabbage, is sure to satisfy! For the finish, we recommend rice porridge, champon noodles, or ramen (dried noodles).

The normal beef offal hot pot is delicious, but with the addition of mentaiko, it becomes mild and the combination of mentaiko and beef offal (shimacho) is outstanding, making it sure to be addictive.

A collaboration between the very popular samgyeopsal and cheese! Using premium pork, it can be enjoyed simply with salt and pepper, or dipped in cheese fondue, or eaten with kimchi. This is a teppan dish that everyone from adults to children can definitely enjoy.

Our kimchi hot pot uses seafood cod. It has a spicy yet mild flavor. The finish is with udon or rice porridge.

Zosui set 400 yen, champon noodles 300 yen, udon 300 yen, ramen (dried noodles) 250 yen. *Additional broth +200 yen

Gyoza is a classic side dish! It goes well with both alcohol and rice!

Our restaurant uses 4 eggs.

The collaboration of mentaiko and eggs is an exquisite dish.

A comforting egg dish.

A dish of crispy and soft fried tofu topped with homemade dashi.

Using whole squid, the flavor of butter and soy sauce is the best.

The spicy flavor is irresistible.

The fluffy chijimi filled with plenty of seafood is exquisite.

Large sausages about 15 cm long, with garlic flavor, chorizo, and herbs.

When it comes to katsudon, it has to be thick-cut. The nostalgic sweet flavor is addictive.

Seasoned with homemade soy sauce broth.

A dish topped with homemade fried chicken, spicy sauce, and shredded white leeks. An addictive flavor.

Classic

Available in various flavors.

A dish generously topped with homemade tartar sauce. It pairs perfectly with the Nanban sauce.

A popular dish in Chinese cuisine.

Chicken tempura, served with a light dipping sauce and grated daikon.

The crispy fried chicken wings pair perfectly with the sweet and spicy sauce.

The gochujang-based yangnyeom sauce pairs perfectly with drinks.

It is also recommended to enjoy fondue with yangnyeom chicken, chicken wings, fried chicken, etc.!

Contains plenty of large prawns!

Stamina recovery!

Simply boiled edamame with salt is the best.

Topped with bonito flakes, green onions, seaweed, and ginger, it's simply delicious.

Kimchi is definitely made with napa cabbage.

On top of chilled tofu, there is Korean seaweed sprinkle and kimchi.

Cabbage mixed with slightly salty salted kombu, salt dressing, and sesame oil. It's definitely delicious.

Simplicity is best.

Uses thick Okinawa mozuku that is satisfying to eat.

Cucumbers taste best with a simple seasoning.

Cucumber and miso are delicious together.

The sourness of the plum is irresistible.

Seasoned with shikuwasa, it pairs perfectly with squid.

Homemade vinegar motsu. A dish with an irresistible crunch.

Smoked takuan, a specialty of Akita

Uses firm mixed nuts. Almonds, cashews, walnuts

A dish made with shark cartilage and pickled plums. Perfect as a snack with alcohol. A popular appetizer among fans.

Using fresh Okinawa mozuku, it is enjoyed simply with salt to savor the umami of the mozuku. It is a popular dish with many fans.

Our spicy lotus root is delicious. The sharp, tingling spiciness is addictive.

Kimchi mixed with octopus and cucumber

Simply mash avocado and green onions together, place it on top of Korean seaweed, and enjoy with wasabi soy sauce as desired.

Whale bacon is the best accompaniment for alcohol. It can be enjoyed dipped in mustard soy sauce, according to your preference.

Cucumbers are placed on top of tofu, and sesame dressing is poured over it.

Our radish salad is of the sliced type. The simple seasoning with just perilla leaves and green shiso dressing is appealing.

Our tuna salad is very popular. Be sure to try it.

A very popular choregi salad at yakiniku restaurants.

Rich in fat and packed with protein, it's healthy.

Yellowtail collar is so delicious.

It has a rich quality fat that is sure to be delicious.

A large mackerel stuffed with Hakata mentaiko, making it a perfect snack to accompany drinks.