Tout La Joie Ism Ⅱ

Curry mixed noodles made with specially ordered thin noodles that are firm yet thin, combined with original thick curry. Enjoy the collaboration of the crunchy texture of mizuna and the subtly fragrant flavor of star anise in the chashu.

Original curry by Chef Sumoto from 'Tu La Joaism'. The smooth curry, which includes all five basic tastes: sweetness, saltiness, sourness, bitterness, and umami, has a mysterious depth of flavor that can be interpreted as both Japanese and Western. This curry has been a signature dish of Chef Sumoto for over 10 years.

Enjoy a new sensation of pork cutlet that can only be created by Chef Sumoto's unique method, where the shoulder loin of Chita Happy Pork is simmered for 24 hours and then soaked overnight in the broth to concentrate the umami in the meat.

Baked curry made with chicken and mushrooms finished moist with salt koji, blended in a golden ratio of two original curries and slowly baked in the oven.

This is a unique Mapo Curry Tofu that features tofu infused with umami and smoothness using salt koji, simmered in a special spicy sauce and a light curry, offering a taste you can only experience here.

A juicy fried chicken set made with young chicken from Oku Mikawa, finished with Chef Sumoto's special mala sauce that is irresistible in its numbing and delicious flavors.

Chef Sumoto personally prepares this beef stew using only domestic black-haired Wagyu sirloin, packed with melting meat and the rich flavors of the ingredients.

This dish features homemade clear broth simmered Chashu, prepared with Amakusa soy sauce, combined with a rich and flavorful soup thickened with kudzu, blending Japanese and Western culinary techniques.

In a soup that brings out the umami of the broth, the aroma of burnt soy sauce gradually melts away, deepening the flavor and adding a mellow richness, resulting in a bowl with a sense of depth.

A bowl that embodies the aesthetics of subtraction, combining fragrant chicken broth with Amakusa soy sauce and the rich aroma of truffles.

This dish features fluffy homemade Chinese buns filled with young chicken thighs marinated in salt koji, prepared with honey spicy mayo sauce, a unique offering from Tout La Joie.

We carefully stuffed our homemade fluffy steamed Chinese bun with pulled pork simmered in BBQ sauce. This is a unique dish that can only be found at Tout La Joie.

Quail eggs marinated overnight in dashi soy sauce, wrapped in prosciutto, and fried until crispy and fragrant, served with our original non-oil dressing for a refreshing taste.

Four types of dried fruits and konjac were simmered in Bordeaux red wine. Please enjoy the rich and luxurious flavor.

This is the specialty of our main store, finished with a special non-oil shiso dressing made using unique techniques to pursue texture.