테판야키 타루야

This is our most popular signature product. It is made by wrapping shrimp paste in diced bread. Please enjoy it hot, crispy, and fluffy.

This is the menu from October to April.

The accents are the condiments of shredded ginger, myoga, and green onions.

S: 650 yen

This is an autumn menu.

Made from veal under one year old

S: 580 yen, summer menu

Homemade Bang Bang Ji sauce.

I selected the best kimchi on Korean Street in Higashi-Ueno.

Stir-fried pork belly with homemade miso wrapped in sunny lettuce... adding kimchi makes it even more delicious.

Topped with homemade tartar sauce and bread crumb croutons.

Burnt Mayonnaise

S: 460 yen, using homemade deep-steamed black noodles

Pacific saury is in season only in autumn.

Only the young and tender part of the stalk is used.

Homemade miso.

I selected the best kimchi on Korean Street in Higashi-Ueno.

Sprinkle with salt and olive oil, then chill in the freezer!

Only in summer.