Biyou Ajibo
美羊味坊
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A Modern New Restaurant to Savor Lamb and Authentic Chinese Cuisine
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A cold lamb dish adapted from a traditional Sichuan recipe. The loin meat is slowly cooked, then deep-fried before being coated in a special spicy sauce. The refreshing and slightly bitter dried tangerine peel and sesame enhance the umami of the lamb.
Carefully simmered lamb meat rich in gelatin, chilled and set into a jelly. Enjoy the delightful bouncy texture and crunchy bite. Please savor it with a generous amount of special green Sichuan pepper sauce made with plenty of green onions.
A fresh salad lavishly filled with seasonal vegetables, including cilantro harvested from our own farm, 'Ajibo Farm'. We also added homemade aged lamb prosciutto as a topping.
A platter of three types of cold dishes that changes daily. You can enjoy a variety of cold dishes made with seasonal ingredients and traditional cooking methods.
Soup dumplings made with carefully selected lamb meat as the filling. The rich broth is trapped in a gelatinous form, so when you break the skin, hot meat juice bursts out. The delicious way to enjoy soup dumplings: 1. Use chopsticks to pick up the top part and gently place it on a spoon. 2. Use chopsticks to carefully cut the top skin and sip the hot soup little by little to avoid splattering. 3. Drizzle the sauce inside and enjoy it with the skin.
Steamed dumplings filled with a mixture of seasonal vegetables and glass noodles. You can also enjoy the chewy homemade skin made with buckwheat flour, which pairs well with spices.
Dumplings filled with minced lamb, luxuriously blended with fresh tomatoes and sun-dried tomatoes. This dish harmonizes the deep umami of lamb with a refreshing sweetness and sourness.
Grilled dumplings proudly made by Mei Yang Wei Fang, lavishly wrapped with pork and seasonal vegetables. The simple ingredients that highlight the charm of the materials allow the sweetness of the high-quality fat in the pork to stand out.
A luxurious dish arranged from the lamb spare ribs cuisine of the Tohoku region. Carefully selected lamb is simmered in a special clear soup, allowing its rich flavor to permeate the shark fin. This is a supreme dish that highlights a delicate yet deep taste.
A super-sized meatball made from lamb, finished to a fluffy and melting texture. It is one of the traditional dishes representing Yangzhou, deep-fried to a fragrant crisp, then steamed for over two hours and finished with a special sauce. Enjoy the tenderness of the meat and its deep flavor.
We slowly simmered carefully selected sea cucumbers that have been rehydrated for a long time, stuffed with lamb meat, until they reach a melt-in-your-mouth tenderness. The rich flavor of the sea cucumber, a delicacy from the ocean, is infused with the savory taste of lamb, allowing you to enjoy a deep and rich flavor.
Juicy lamb chops grilled to perfection, generously served with our special sauce 'Vegetable Sauce'. This dish harmonizes the robust flavor of the meat with the 'Vegetable Sauce' made from seasonal vegetables like bell peppers, tomatoes, and nagaimo, slowly simmered to bring out their flavors.
Tender premium beef stir-fried quickly over high heat with fragrant green chili peppers, a famous dish from Sichuan. The rich umami of the meat combines with the refreshing spiciness of the green chili, resulting in a bold yet lingering flavor.
A traditional home-cooked dish from Sichuan that highlights a subtle sweetness with the thickness of rice. This luxurious rice soup is made from the clear broth of congee, gently simmered with seasonal vegetables. Simple yet rich in flavor, it is a dish that seeps into the body.
A traditional high-end soup featuring a refined and clear 'clear soup' slowly extracted from chicken and pork bones, topped with tender braised Chinese cabbage and Jinhua ham. The exquisite umami extracted over a long period blends with the natural sweetness of the cabbage and the rich aroma of the Jinhua ham.
A special fried rice that incorporates a rich lamb broth while frying the rice to infuse it with flavor. It features homemade lamb Jinhua ham and dried raisins, allowing you to enjoy a luxurious taste that harmonizes sweetness and richness.
A bowl of homemade ultra-thin noodles made with whole eggs, finished in a special broth that has been simmered slowly. You can enjoy the delicate aroma of the noodles and the deep umami of the soup.
Homemade sesame dumplings wrapped in chewy dough and deep-fried, filled with a fragrant black sesame paste. Enjoy the crispy exterior and the creamy texture of the filling, along with the rich flavor of sesame.
A special mango pudding made luxuriously with ripe mango flesh and puree. It is a blissful dessert that spreads a smooth texture and rich sweetness in your mouth.
A traditional dessert made from apricot seeds, which are cherished in China as a 'herb good for the throat.' It is characterized by its vibrant aroma and gentle, wobbly texture.
Each
Estherzarg Cooperative, France Cote du Rhone, Grape Varieties: Roussanne 81%, Viognier 19%. The ripe, juicy fruit flavors are pleasantly balanced with acidity, creating a harmonious and smooth taste.
Domaine Sklavos <Greece Kefalonia Island> Grape Variety: Primarily Roditis, blended with other major white varieties (Zakynthos, Muscat, Vostilidi, Moscatela) with a vibrant aroma of tropical fruits. Soft and ripe with a juicy mouthfeel.
Mine Klang, Austria Neusiedlersee, Grape Variety: Grüner Veltliner. The taste, with a pleasant thickness of fruit and a comfortable acidity, blends together to create a juicy and fruit-rich flavor.
Valdorf <Germany Rheinhessen> Grape variety: Riesling with aromas of calamondin, yuzu, jam, chervil, and yellow peach, a sharp mouthfeel with plenty of fruitiness, and a refreshing acidity typical of Riesling.
Domaine de Chassorney, France Burgundy. Grape variety: Chardonnay. Pure, rich, and voluminous, it has a sweet, ripe extract with a hint of saltiness and a slightly bitter, profound mineral character.
Bodegas Los Freiles, Spain, Valencia. Grape variety: Monastrell. Located 100 km southwest of Valencia and 70 km north of Alicante, this producer creates spicy, full-bodied wines with rich fruit flavors and tannins, offering a satisfying drinking experience.
Chateau de Prado <France Bordeaux> Grape Varieties: Merlot 90%, Cabernet Franc 10% The oldest natural wine producer in the Cote de Castillon region. The wine produced is centered on dark ripe fruit flavors, with moderate acidity and pleasant tannins, resulting in a well-balanced product.
La Torre Alle Torfe <Italy Tuscany> Grape Varieties: Predominantly Sangiovese, Canaiolo, Ciliegiolo. The tannins are mild, with a good balance of sweet fruitiness and acidity, making it a pleasant wine to drink.
Domaine Richaud, France Cote du Rhone, Grape Varieties: Grenache 75%, Syrah 10%, Mourvedre 5%, Carignan 5%, Counoise 5%. A representative producer from the village of Keralune in Southern Rhone. An exquisite blend of five grape varieties primarily featuring Grenache. A wine full of fruitiness.
Gillard <France Burgundy> Grape variety: Pinot Noir. A producer owning about 5 hectares of vineyards in Gevrey-Chambertin. From old vines with an average age of 40 years, they create a classic, warm Gevrey-Chambertin with a balance of fruitiness and oak, made without filtration.
Jose Michel & Sons <France Champagne> Grape Varieties: Pinot Meunier 70%, Chardonnay 30% The Michel family has been a grape farm in Moussy village, south of Epernay, since 1847. Made from older vines, it has a creamy and rich flavor.
Vignoble Chevrel <France Loire> Grape Variety: Chenin Blanc Sharp acidity with freshness, slightly bitter and rich in minerals, gently enveloped by fine bubbles.
Equilibrium Natural <Spain Penedes> Grape Varieties: Xarel-lo 50%, Macabeo 25%, Parellada 25% A project born from the passion to create high-quality organic Cava. Rich effervescence. A sparkling wine characterized by pure, translucent, and luscious fruit flavors.
Podere 414, Italy Tuscany, Grape Variety: Sangiovese, white flowers, cherry and lemon acidity, and charming red fruits. It goes down smoothly, with a refreshing and silky mouthfeel.
Sierra de Trono, Spain, Rioja. Grape varieties: Tempranillo 60%, Garnacha 40%. Tempranillo is fermented in tanks and aged for 8 months in 225L French oak. Garnacha is fermented in barrels. A refreshing Spanish rosé wine.
Same River Twice <France Côtes du Rhône> Grape Varieties: Grenache Blanc 20%, Rolle 20%, Viognier 20%, Ugni Blanc 20%, Muscat Blanc à Petits Grains 10%, Muscat Rouge à Petits Grains. Fruity aromas reminiscent of apricot compote spread out. The juicy mouthfeel is accented by a hint of bitterness, tightening the overall balance.
Mineclung <Austria Neusiedlersee> Grape Varieties: Welschriesling 50% Traminer 25% Pinot Gris 25% The skin has a slight bitterness and a hint of spice complexity, and the finish gently continues with a soft floral honey-like elegance.
Olivier Cohen <France Languedoc> Grape variety: Grenache Blanc 60%, Cinsault 40% Aromas of white peach and yellow peach, nuances of honey, peach tea, and hibiscus, with a finish that has a bitterness like orange peel and a pleasant bitterness.
A fermented beverage traditionally consumed in Russia and northern China. It is made from fermented black bread and has a unique sourness and sweetness.
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