Aishokudo

This is a weekly limited menu that changes every week. (The content is posted on Instagram every Sunday night)

The meat is cut into long shapes considering the balance of lean and fatty parts. It is simmered until tender and seasoned to perfection.

Juicy on the inside and crispy on the outside, this fried chicken is generously coated with our homemade secret sweet and spicy sauce. Once you try it, you'll be hooked...!

Each piece is carefully wrapped in fresh breadcrumbs. The inside is plump, and the outside is crispy, providing an exquisite taste and texture.

Using fatty sea bream from Nagasaki Prefecture. The fish is carefully marinated with domestic yuzu peel and salt koji, then slowly grilled. The mild saltiness of the salt koji and the refreshing aroma of yuzu enhance the natural flavor of the sea bream.

We use the rare part, chicken neck, which can only be taken from one chicken. The rich flavor of the chicken neck that bursts with each bite is seasoned with our special spices, making it a perfect match for rice.

We carefully prepare the selected rich silver cod, focusing on a method that enhances its umami by using a secret ratio of white miso and sake lees. Please enjoy the exquisite flavor of the refined umami of the silver cod layered together.

Tenderly simmered beef with just the right amount of fat melts in your mouth with deliciousness. Topped with a rich, creamy egg yolk, the smoothness spreads instantly, creating a blissful flavor that intertwines with the sweet and savory sauce.

Large, plump shrimp are deep-fried until crispy and coated in homemade honey mayonnaise. The umami of the shrimp and the creamy sauce blend perfectly, providing a satisfying bite.

The plump texture of the hormone is grilled to perfection and luxuriously coated with a special black truffle sauce that has a refined aroma. The sweetness and richness of the hormone expand with each bite, making the rice incredibly enjoyable.

The outside is crispy and fragrant, while the inside is juicy chicken thigh served hot with a sweet and sour Nanban sauce. The finishing touch is a tartar sauce with added takana (pickled mustard greens). The rich creaminess combined with the flavor and texture of the takana is exquisite, making it a perfect match with rice.