TARO Azabujuban

A signature dish originating from 'Ginza Candle', established in 1947. It features expertly fried Oyama chicken in a light batter, served with French fries, mini croquettes, and fresh onion rings. It pairs well with beer, champagne, light red wine, and non-alcoholic drinks.

Made with Echire butter and Hokkaido wheat 'Haru yo Koi', finished with a béchamel prepared over three days. A classic from TARO that captures the flavors of shrimp, mushrooms, and onions. Recommended with non-alcoholic drinks such as champagne, white wine, and aromatic beverages.

TARO's omelette rice featuring chicken rice sautéed in black wagyu demi-glace as the star. The egg is prepared to enhance the filling, using amber tamayura. It pairs well with light red wine or aromatic non-alcoholic drinks.

A sweet dish that was also listed under the same name in the 1950s menu. Please enjoy the warm pie baked to order, served with cold ice cream. It pairs well with after-dinner drinks, tea, and coffee. We also accept message plates for anniversaries and birthdays with this order.

A small dish like a banh mi, combining monaka with liver pâté, namasu, and jam. It layers sweetness, sourness, and saltiness, making it a TARO-style small plate that can be enjoyed as an introduction to sake.

The pork thigh meat, trimmed of excess fat, is cooked to a moist perfection. This dish is light and easy to eat, making it a great pairing with wine or beer.

Roasted black-haired wagyu beef with salt and pepper, finished with a touch of soy sauce. A simple cold meat dish from TARO that allows you to savor the natural flavor of the meat.

A salad that allows you to savor seasonal vegetables with homemade dressing. The aroma and texture of the vegetables are crafted into a Western-style dish characteristic of TARO.

A salad of seasonal vegetables served with prosciutto, enhanced with saltiness and umami. Recommended as a light appetizer or as a dish to pair with sake.

A satisfying cold dish combining seasonal vegetables with black Wagyu roast beef. Enjoy the harmony of vegetables, meat, and homemade dressing.

A dish featuring seafood carpaccio, seasonal vegetables, osmotic tomatoes, and Kiyo olive oil. This is not a salad with seafood, but a cold dish that highlights seafood as the main ingredient.

Tokyo-produced mozzarella served with seasonal fruits or prosciutto. Enjoy the milky flavor of the cheese with sweetness or saltiness.

Rich burrata in a pouch paired with seasonal fruits or prosciutto. A cold dish to simply enjoy the creamy texture that spreads when cut.

Thick slices of lotus root lightly fried like tempura. Enjoy the texture and aroma with homemade tartar sauce.

Thick cuttlefish is fried rare while keeping the texture in the center. Please enjoy it with our homemade tartar sauce.

Scallops are fried rare, preserving their sweetness and texture in the center. Served with mixed greens, tomatoes, and homemade tartar sauce.

Freshly fried French fries tossed with Echire butter. A warm dish that pairs well with alcohol, served with sour cream.

A mini size of the famous TARO chicken basket, perfect for a light enjoyment with 2 pieces. Recommended for those who want to try a plate first or as an additional snack with drinks.

A mini-sized shrimp macaroni gratin prepared in a small earthenware pot. Perfect for those who want to enjoy a rich béchamel in a smaller portion. This size is served in the course.

A signature dish of TARO made with Takumi's Ooyama chicken from Ginza Candle. It comes with 5 pieces of chicken, French fries, mini croquettes, and fresh onion rings.

Baked with shrimp, mushrooms, and onions in a béchamel sauce and Edam cheese. A dish that reconstructs classic Western cuisine with the current taste of TARO.

A hamburger made with the umami of black Wagyu beef and the sweetness of pork, paired with TARO's red sake sauce. This main dish, characteristic of BISTRO TARO, features a blend of sweetness, bitterness, and richness. It is recommended with Bordeaux-style red wine or a red non-alcoholic drink.

Beef stew made with black Wagyu beef, beef bones, charred aromatic vegetables, and layered with TARO's red sake sauce. It is rich yet enjoyable with both sake and rice as a finishing dish.

TARO's omelette rice featuring chicken rice stir-fried with black-haired wagyu demi-glace as the star. The egg is used to enhance the filling. It uses Takumi's Oyamadori chicken and amber Tamayura eggs.

A classic Western-style chicken rice restructured as Tokyo Western cuisine, featuring the umami of chicken and the richness of demi-glace. Its simplicity highlights the quality of the ingredients and the cooking technique.

A black curry from TARO layered with the flavors of black wagyu beef and aromatic vegetables. Enjoy the richness and depth typical of Western cuisine as a finishing dish.

Black curry made with Wagyu beef, served in a half size that's easy to enjoy after a meal. Recommended for those who want just a little more rice.

Using Niigata Prefecture's 'Yukigura Shikomi Tsukiakari', combined with amber tamayura and special soy sauce. It's simple, which brings out the quality of the ingredients.

A sophisticated sweet treat combining vanilla ice cream with homemade rum raisins. This aromatic dessert pairs well with after-dinner drinks.

A warm pie baked after your order, served with cold ice cream. A sweet treat typical of Western-style restaurants since the 1950s.

A small sweet treat to enjoy after a meal. Please enjoy with coffee or tea.

A simple vanilla ice cream that can be enjoyed lightly after a meal. It is not too heavy and serves as a sweet note to balance the flavors of Western cuisine.

A bowl of salt soba topped with 100g of black Wagyu roast beef. You can experience the use of ingredients by TARO and the handling of meat unique to Western-style restaurants.

A bowl featuring roast pork (100g) finished at low temperature for a moist texture. This ramen embodies the rich flavor of the meat and the depth of the broth, characteristic of Azabu Ko.

A bowl layered with the umami of mushrooms and the aroma of white truffle. It incorporates a Western-style fragrance into ramen.

A simple yet memorable bowl that highlights the aroma and richness of Echire butter. A ramen that is characteristic of Western-style restaurant TARO.

Soba made with a broth layered with the flavors of chicken, clams, scallops, and other ingredients. The shellfish are used not as toppings but to enhance the flavor of the soup.

Salt noodles that make the most of the aroma of chicken oil. With a simple composition, you can enjoy the balance of the soup and noodles.

A small bowl combining the flavor of roast pork and the aroma of Echire butter. A rich and satisfying rice dish typical of Azabu Ko.

A simple yet luxurious small bowl of freshly cooked rice combined with the aroma of Echire butter. (With snow cellar stored Akari)

A small bowl topped with special roast pork. This is a side menu item from Azabu Ko that pairs well with ramen and other dishes. (Stored in a snow cellar, Akari)

White rice that can be enjoyed with ramen and other dishes. Perfect as a finishing touch or an additional item.