Taberna de Vino Youshokudou Tarou / Taberna de Kakudachi Jirou

Millefeuille made with cheese and potatoes from Okinawa. It's popular for takeout as well. Please start with this!

Special cheese made by John in Nanjo City, Okinawa.

The inspiration for the carefully crafted demi-glace sauce comes from the chef's youth, when he was impressed by the flavors he experienced at a long-established Western-style restaurant in Tokyo. When he opened his own restaurant in 2006, he aimed to recreate that taste. Using Okinawa Prefecture's Wagyu beef, he wants to deliver safe and delicious food through local production for local consumption. No additives or chemical seasonings are used, allowing the natural flavors of the ingredients to deepen and enrich the taste year after year. The demi-glace sauce, which has been simmered for 17 years by 2025, is made with care and takes about four days to prepare. Enjoy the subtly bitter and sophisticated flavor crafted by the chef.

A soft and tender hamburger made in the traditional style of Western cuisine. It has been simmered in a secret demi-glace sauce.

Cut from Spanish Jamón Serrano using a special slicer

Finished with plenty of port wine in a mousse-like texture.

Marinated with spices and cooked at low temperature! Crunchy texture that is addictive.

Marinated with herbs and finished moist♪

A sophisticated bitter flavor that embodies our commitment since our founding. Perfectly paired with wine! Ready-to-eat pack - 1404 yen (room temperature storage)

Chef Taro, who has a BBQ certification, couldn't forget the steak he had in Paris, so he arranged it in his own style.

Carefully made with domestically produced wheat and fermented butter in a béchamel sauce♪

Roasted Okinawan pork at low temperature for 12 hours into a thick cut steak♪

Luxurious pudding made with organic cocoa from Vietnam, free-range eggs from Okinawa, milk, and sugar.