Cucina Cinese Shokushō

Using plenty of leaf garlic just like in the authentic Sichuan style, this dish uses two types of minced meat - flavorful beef and pork. Enjoy the rich and creamy tofu with the flavorful Mapo tofu.

Using the famous Jidori chicken from Kawanaka, a renowned chicken shop in Shiga Prefecture. Instead of the usual 80-day breeding period, they are bred for 120 days, resulting in rich fat and umami flavors. The skin is coated with syrup and dried in the refrigerator for a day, then fried until crispy while keeping the meat juicy. The flavor spreads in your mouth with each bite. The pickled chili peppers add an accent.

An adaptation of the custard-filled melon pan I ate in Hong Kong. Packed with theme-colored red raspberries for a fresh touch. Designed in a small size and finished with a refreshing sweet and sour taste so you can enjoy it even after a meal. Enjoy the mysterious fluffy texture and the flavors of osmanthus wine and raspberry.