Yoshoku-do Taro

A mille-feuille made with cheese and potatoes from Okinawa. It's popular for takeout as well. Start with this one!

Special cheese made by John in Nanjo City, Okinawa.

The inspiration for our carefully crafted demi-glace sauce comes from the chef's youth, when he was impressed by the flavors he experienced at a long-established Western-style restaurant in Tokyo. When he opened his own restaurant in 2006, he aimed to recreate that taste. With a desire to deliver safe and delicious food sourced locally, we use Okinawan Wagyu beef. We do not add any additives or chemical seasonings, allowing the natural flavors of the ingredients to deepen and enrich over the years. Our demi-glace sauce, which has been developed over 17 years by 2025, is made with care and takes about four days to prepare. Enjoy the sophisticated taste with a hint of bitterness that reflects the chef's dedication.

A soft and tender hamburger reminiscent of traditional Western-style restaurants. It has been simmered in a secret demi-glace sauce.

Cut from Spanish Jamón Serrano using a specialized slicer

Finished with plenty of port wine in a mousse-like texture.

Marinated with spices and cooked at low temperature! The crunchy texture is addictive.

Marinated with herbs for a moist finish♪

A sophisticated bitter taste filled with our commitment since the founding. Perfectly paired with wine♪ Retort pack - 1404 yen (room temperature storage)

Chef Taro, who has a BBQ certification, couldn't forget the steak he had in Paris and has arranged it in his own style♪

Carefully made with béchamel sauce using domestically produced wheat and fermented butter♪

Roasted Okinawan pork at low temperature for 12 hours to make a thick-cut steak♪

Vacuum Pack... 800 yen (refrigerated) Retort Pack... 1,080 yen (room temperature storage)

A luxurious pudding made with organic cocoa from Vietnam, free-range eggs from Okinawa, milk, and sugar.