Creative Kushikatsu Taiga

We use rice oil, a plant-based oil made from rice, blended with non-cholesterol peanut oil sourced from Hong Kong for flavoring. We carefully monitor the oil temperature and frying time to create a dish that brings out the natural flavors of the ingredients. This is a skewered dish that you can only encounter here, crafted with a focus on seasonings, ingredients, and the overall quality of the creation.

The panko, which influences the texture of the kushiage, is a finely ground type that drains oil well. This was carefully selected by the head chef with the thought of 'not making it too heavy overall, and wanting you to enjoy it until the end.' At our restaurant, which offers various creative skewers rather than traditional kushiage, including cold dishes and Chinese approaches, we place particular importance on this.

Starting with training at a Michelin two-star restaurant, my experience as a head chef at various renowned establishments has built a discerning palate and skills, along with creative ideas. I identify the seasonal timing when ingredients are at their most delicious, transform them into various dishes that reflect that essence, and bring them to your table. Please leave important occasions such as business meetings and anniversaries to us.

Our kushiage features a creative blend of Japanese and Chinese elements, incorporating ingredients like shark fin, Peking duck, XO sauce, and fermented black beans, which we call 'Japanese-Chinese Fusion.' It is a refined dish that you won't find anywhere else, showcasing a collection of exquisite items. We use a variety of carefully selected local ingredients from Aichi Prefecture, including Mikawa beef chateaubriand, seasonal fresh vegetables, and Okazaki city's running eggs.

Served with plum paste, salt, and our recommended special miso sauce.

What if we arranged Peking Duck in a taiga style...? This is 'Peking Duck and Grilled Pineapple', prepared in bite-sized portions for easy enjoyment, even for women. We place low-temperature cooked pineapple between bao buns filled with Peking Duck and vegetables. The flavors are concentrated like jam, providing an unprecedented accent. Enjoy the chef's 'new creation'.

We use the best quality Wagyu, such as Mikawa beef, available at the time.

※There is also truffle mayonnaise available.

A creative skewer that pairs very well with wine, featuring daikon radish infused with oyster sauce, topped with foie gras from the Loire region (France), crafted by artisans. The sweetness of the homemade honey mustard, the saltiness that follows, and the new texture created by frying all come together to create a gourmet experience that is a popular skewer.

The 'Round Horse Mackerel Fry Taiga Style' is an arrangement of raw horse mackerel namero served in a skewered fried style. First, it is lightly cooked on the surface before being deep-fried, and then garnished with finely sliced myoga and perilla leaves before serving.

Served with plum paste, salt, and our recommended special miso sauce.

What if Peking Duck was arranged in a taiga style...? This is 'Peking Duck and Grilled Pineapple', prepared in bite-sized portions that are easy for women to eat. It features grilled pineapple that has been sous-vide, sandwiched between bao buns filled with Peking Duck and vegetables. The flavors are concentrated like jam, providing an unprecedented accent. Enjoy the chef's 'new creation'.

※There is also Tsukimi Chili Sauce available.

We use the best quality Wagyu, such as Mikawa beef, available at the time.

We procure thick ones from Yanagibashi Central Market and use them.

A creative skewer crafted by artisans, featuring Loire (France)-produced foie gras placed on top of daikon that has been thoroughly infused with oyster sauce, making it pair exceptionally well with wine in a Japanese cuisine style. The sweetness of the homemade honey mustard, the saltiness that follows, and the new texture created by frying all come together to create a gourmet experience that is a popular skewer.

The chef carefully selects fresh fish from Yanagibashi Central Market, offering a variety of dishes including skewered fried fish and a special dish that emphasizes the aroma of Sichuan-style using four types of chili peppers.

This dish is a masterpiece that allows you to enjoy the charm of Zuwai crab, delicately wrapped in kadaif. It uses crab claws meant for sashimi, ensuring exceptional freshness, and the crab claws, said to be the most delicious part of the crab, are packed with a firm texture and the inherent umami of the crab. Additionally, it is coated with a mixture of shrimp paste, adding a touch of saltiness and flavor.

◇ Left: Pickled Chinese-style sweet vegetables ◇ Center: Grilled eggplant wrapped in prosciutto ◇ Right: Fruit tomato simmered in osmanthus syrup

[From the left front] ◇Duck breast with green onion wrap ◇Tender boiled octopus ◇Snap peas ◇Cream cheese and Nara pickles in a monaka shell [From the left back] ◇Snow crab dashi omelette ◇Grilled Spanish mackerel [From the left of the last row] ◇Goldfish plant ohitashi ◇Yuba and sea urchin jelly

◇ Hong Kong-style Steamed Sea Bream ◇ Stir-fried Eggplant and Maitake Mushrooms with Chili Aroma ◇ Enna Jidori Chicken with Spicy Sauce