Azabu Hao

A signature noodle dish from Azabu Ko, topped with 100g of black Wagyu roast beef. This is a unique finishing bowl from BISTRO TARO, layered with the clear umami of rich broth and the aroma and aftertaste of black Wagyu.

A satisfying bowl topped with 100g of carefully prepared special roast pork. This salt noodle combines the flavor of the roast pork with chicken oil broth, making it enjoyable as a finishing dish at BISTRO TARO.

A bowl that forms the basis of Azabu Ko, layered with the umami of chicken, clams, scallops, and razor clams. It is light yet has depth, making it a salt soba that goes down smoothly even at the end of a meal.

A bowl from Azabu Ko that layers the aroma and richness of Echire butter, characteristic of Western-style restaurants. It combines the umami of layered broth with the lingering taste of butter, making it a memorable finish after a drink.

A simple salt noodle dish that highlights the aroma of chicken oil. This bowl allows you to enjoy the rich flavor of layered broth and is recommended for those who want a light finish.

A small bowl of egg rice made with the well-textured rice 'Tsukiakari' and rich egg 'Kohaku Tamayura'. It can be enjoyed after ramen or as a finishing dish at BISTRO TARO.

A small rice dish combining the flavor of specially selected roast pork and the aroma of Echire butter. Recommended for those who want to finish their meal a little more luxuriously with ramen.

A small finishing dish typical of BISTRO TARO, combining warm rice with Echire butter and blended soy sauce. It has a simple yet lingering flavor.

A small rice dish to enjoy the flavor of special roast pork. Recommended for those who want to have a little rice before or after ramen.

Small white rice served with ramen or dishes from BISTRO TARO. Perfect for those who want to savor the aftertaste of soup and meat dishes until the end.