타이슈 비스트로 요우산

A recommended dish featuring chicken prepared in a piccata style, enhanced with hot burnt garlic and dried sardine butter.

Western-style boiled dumplings served with hand-wrapped gyoza in mustard cream sauce.

Sliced chicken breast finished with low-temperature cooking. Served with a green onion and ginger sauce adapted from the sauce used in Chinese white oil chicken.

A dish that removes the odor of liver with milk, marinates it with herbs and brandy, and finishes it with low-temperature cooking to resemble meat sashimi. It pairs well with any wine, such as light red wine, heavier white wine, or sparkling wine. A slightly heavier red wine is recommended.

Meat sashimi made by marinating Hatsu in brandy and herbs, then cooking it at low temperature. It pairs well with wine, but also goes great with craft spirits like sansho sour.

Meat sashimi marinated mainly with herbs and white pepper, finished with low-temperature cooking. Unlike other meat sashimi, it offers a unique texture.

Gatsu sashimi served with special garlic soy sauce

Assortment of 3 types of meat sashimi.

You can eat all kinds of meat sashimi!

We shave the cheese called Girolle right in front of you using a special tool.

This cheese contains dried fruits with a moderate adult sweetness. It pairs perfectly with wine.

It looks like a shungiku salad, but it's a snack that becomes addictive when you eat it.