Yitian Zhang

Luxurious grilled chicken mixed donabe with oysters

Fluffy salmon and ikura in a clay pot

Deliciously cooked simmered conger eel and dashi rolled omelette in a clay pot

Fluffy eggs and Date chicken parent-child clay pot

Luxurious hot pot made with winter limited snow crab

A dish bursting with flavor made from fresh Date chicken

Chewy tofu made with kudzu starch

Melting texture of white liver

A dish of sunazuri mixed with spicy sansho

The best accompaniment for sake that never misses

Negitoro x Takuan x Egg Yolk Yukke

Delicious kimchi with a crunchy texture

Quail eggs pickled in soy sauce resembling acorns

A cute-looking potato salad

Rich squid sea urchin with refreshing grated daikon

Slowly grilled green onion miso with beef tongue

Sichuan-style black vinegar sauce with rich avocado combination

Garlic (Aho) and fried tofu cheese bake

Thick-cut juicy ham katsu

Fluffy rolled egg without rolling, made with dashi

A perfect combination of sweet vinegar and tartar sauce

Delicious Spicy Chicken Tacos

Rich Crab Miso Macaroni Gratin

A bread filled with the deliciousness of mentaiko and butter

Ajillo with oysters and spinach enclosed in eggs

Fried chicken wings mid joint coated with bonito flakes

An ethnic dish wrapped and fried in rice paper

Harami steak grilled over charcoal, fragrant and a feast for the senses

Thick Cut Grilled Beef Tongue

Even more delicious when grilled over charcoal

Fragrant grilled white conger eel from the thick meat of the western Tsushima waters

Seasonal mackerel dried overnight in-house with spicy tomato sauce

Soft shrimp that can be eaten spicy

Assorted seasonal grilled vegetables

Bismarck-style grilled mushrooms served with egg yolk

Rice balls grilled to a fragrant finish over charcoal

A deeply flavorful soup with a soothing taste

Ramen eaten with somen dipping sauce goes down smoothly

A slightly bitter dessert for adults after a meal

Smooth and Rich Homemade Pudding