Yasei Sikdang

Aged sashimi made from fresh seasonal seafood purchased directly (8-10 types)

Futomaki filled with plenty of bluefin tuna sashimi

Pork tenderloin from domestic sources, aged and made into tonkatsu

Ragu made by simmering beef and various vegetables for a long time

We grill the finest lamb chops, the French rack, over charcoal and serve it medium rare.

Grilled meatballs made by mixing beef, chicken, and pork with chicken breast cartilage

A savory croquette made with plenty of crab meat and crab innards sauce, served alongside crab gratin.

Tender chicken neck meat grilled with a rich charcoal flavor and coated in tare sauce.

The finest silver cod from Alaska is marinated in miso sauce and aged for 24 hours before being grilled over charcoal.

A clear hot pot dish made by boiling chicken thigh meat, chicken meatballs, clams, and various vegetables in bonito broth.

The origin and availability vary irregularly depending on the season.