Stand Banh Mi

French-Vietnamese cuisine that is gentle on the heart and body, making you think, 'I want to eat this every day,' paired with natural wines from France. ★ Please note that this is not aimed at those who prefer the punchy 'fixed taste' or 'local flavor' provided by chemical seasonings. ★ For those who experience stomach discomfort or heartburn from Asian cuisine, our dishes can be enjoyed safely even by children. Most Asian restaurants, including those serving Vietnamese, Thai, and Chinese cuisine, prioritize cost reduction, cooking efficiency, and instant deliciousness, often offering 'fixed tastes' from chemical seasonings and 'strong flavors' as their signature. This type of seasoning has unfortunately become widely accepted as the deliciousness of Asian cuisine. Our restaurant aims to convey the inherent deliciousness of ingredients, carefully selecting them, taking time to cook, and serving our dishes. Some of our special contract farmers even supply to Michelin-starred restaurants around the world. While some may find our prices slightly higher than typical Asian restaurants, we hope you can understand the thoughts, efforts, and background of our producers. We are not focused on 'reproducing' the local flavors and cooking of Vietnam, but rather constantly pursuing 'better taste.' Please enjoy the delicate French-Vietnamese cuisine that can only be experienced here. In the evening, in addition to rice noodles, rice dishes, and banh mi, we offer a variety of dishes that pair well with natural wines, Vietnamese beer, and other alcoholic beverages, including our night-only snacks 'TONIGHT’S SPECIAL' and 'classic single plate menu.'

The 'Fond de Volaille', a French-style chicken broth, is slowly simmered for 10 hours with organic vegetables using 'Takumi no Ooyama Chicken' chicken bones. It features a light yet deep flavor. It is used not only for pho broth but also when cooking fragrant rice for dishes like curry, Com Ga, and braised pork rice.

This carefully selected 'Domestic Beef Cheek' is only sourced at the best timing for meat freshness. It is slow-cooked in a Staub pot with over 10 types of spices, natural wine, and vegetables for about 3 hours until it reaches a tender, melt-in-your-mouth texture. It can be enjoyed as pho or on its own.

The 'liver pâté' generously spread on the bánh mì is made by simmering the liver of 'Takumi's Daisen Chicken' with vegetables and natural red wine. The liver is pre-processed, making it light and free of strong flavors, with a hint of sweetness. It can be enjoyed even by those who are not fond of liver or by children.

This is a homemade ham made using domestically produced pork with a 'super coarse grind' that cannot be bought in stores, prepared in an emulsion (paste-type) sausage style. It is blended with spices such as cardamom, nutmeg, coriander seeds, and hot pepper, resulting in a spicy flavor.

Ooyama, designated as a national park in Tottori Prefecture. This brand chicken is raised at the foot of the mountain, surrounded by mineral-rich underground natural water and clear air. The meat quality, nurtured without compromise by skilled producers, contains a moderate amount of high-quality fat and is exceptionally juicy! It also has a mellow richness, providing a refined taste.

We use the traditional and simple method to make our 'fresh spring roll' wrappers. No additives or bleaching agents are used at all, resulting in a thinner, more transparent, and chewy texture. (Many commercially available rice papers use chemical substances similar to detergents during production.)

Nuoc Cham (sweet chili sauce) is the name of a versatile dipping sauce in Vietnam. In Vietnam, it is made in each household, and like homemade miso, each family has its own unique flavor. While most restaurants in Vietnam and Vietnamese restaurants in Japan offer 'store-bought sauces', our shop pursues further deliciousness by making our own with a unique blend.

While most Vietnamese restaurants in the country use dried noodles, our establishment uses fresh rice noodles just like in the local area. We source the finest fresh noodles from a noodle factory in Niigata, boasting a proud 'smooth' and 'chewy' texture! We offer two thicknesses: thick noodles and thin noodles.

'Bun Bo' is a French dish that consists of extremely thin rice noodles topped with sweet sauce beef and fried spring rolls, mixed with a sweet and sour sauce. In Vietnam, it is called 'Bun Bo'. 'Bo' refers to beef, and 'Bun' refers to noodles.

Mixed noodles with duck confit (locally known as roasted pork), using 10mm thick noodles at our shop. It is said to have roots in the local dish 'Ise Udon' from Ise City, Mie Prefecture!? A bowl that becomes addictive with its 'chewy' and 'smooth' noodles and organic garlic from Miyazaki Prefecture.

Mixed noodles with duck confit (locally known as roasted pork), using 10mm thick noodles at our shop. It is said to have roots in the local dish 'Ise Udon' from Ise City, Mie Prefecture!? A bowl that becomes addictive with its 'chewy' and 'smooth' noodles and organic garlic from Miyazaki Prefecture.

This bowl features a deep flavor of chicken bone broth and chicken made with 'Takumi no Ooyama Chicken'. The gluten-free domestic fresh rice noodles have a uniform moisture retention, resulting in an astonishingly 'chewy' and 'smooth' texture even after cooking!

This bowl features a deep flavor of chicken bone broth and chicken made with 'Takumi no Ooyama Chicken'. The gluten-free domestic fresh rice noodles have a uniform moisture retention, resulting in an astonishingly 'chewy' and 'smooth' texture even after cooking!

With coconut milk and carefully selected spices, we enhance the natural flavors of juicy 'Takumi's Daisen Chicken', organic onions, and bell peppers, creating a harmony of sweetness and spiciness. This is a smooth coconut curry finished with chicken broth.

With coconut milk and carefully selected spices, we enhance the natural flavors of juicy 'Takumi's Daisen Chicken', organic onions, and bell peppers, creating a harmony of sweetness and spiciness. This is a smooth coconut curry finished with chicken broth.

A stew made with domestic beef cheek that has been grilled to lock in flavor, slow-cooked with 10 types of spices, organic tomatoes, and natural red wine, blended with chicken bone broth that has been carefully simmered for 10 hours.

A stew made with domestic beef cheek that has been grilled to seal in the flavor, slow-cooked with 10 types of spices, organic tomatoes, and natural red wine, blended with chicken bone broth that has been carefully simmered for 10 hours.

Luxuriously topped with fragrant grilled eggplant and classic Vietnamese vegetables such as okra, shiso leaves, and tomatoes in a chicken bone broth. The best way to enjoy the smooth and chewy domestic 'fresh' rice noodles is actually as 'Cold Pho'!

Luxuriously topped with fragrant grilled eggplant and classic Vietnamese vegetables such as okra, shiso leaves, and tomatoes in a chicken bone broth. The best way to enjoy the smooth and chewy domestic 'fresh' rice noodles is actually as 'cold pho'!

A curry that was offered as a secret menu item for actor Tetsuyo Ikeda. It was introduced on 'Merengue no Kimochi' and made it to the regular menu! The depth is enhanced with organic tomatoes, creating a flavor that is addictive with a balance of heat, umami, and sourness.

A curry that was offered as a secret menu item for actor Tetsuyo Ikeda. It was introduced on 'Merengue no Kimochi' and made it to the regular menu! The depth is enhanced with organic tomatoes, creating a flavor that is addictive with umami and sourness locked within the spiciness.

Topped with plenty of domestic beef tendon simmered until tender with spices and red chili peppers, based on a chicken bone broth. The combination with the smooth and chewy 'fresh' rice noodles is excellent. The sweet aroma of cinnamon brings back memories of a journey to Vietnam!

Topped generously with domestic beef tendon simmered until tender in a chicken bone broth base with spices and red chili. Perfectly paired with the smooth and chewy 'fresh' rice noodles. The sweet aroma of cinnamon brings back memories of a journey to Vietnam!

A bowl that spreads the deep flavor of chicken broth and chicken. Our homemade Vietnamese all-purpose spicy seasoning 'Sate', made with domestically produced rice oil, brings out the aroma of lemongrass, spiciness, richness, and umami!

A bowl that spreads the deep flavor of chicken broth and chicken. Our homemade Vietnamese all-purpose spicy seasoning 'Sate' made with domestically produced rice oil brings out the aroma of lemongrass, spiciness, richness, and umami!

'Com Ga' is rice topped with chicken, and the Hoi An style involves cooking the rice with turmeric. In our restaurant, we serve jasmine rice cooked in chicken broth, topped with duck confit, which has a more concentrated flavor than chicken.

'Com Ga' is rice topped with chicken, and the Hoi An style involves cooking the rice with turmeric. In our restaurant, we serve jasmine rice cooked in chicken broth, topped with duck confit, which has a more concentrated flavor than chicken.

The pork was simmered until tender with caramelized cane sugar, star anise, and fish sauce. On top of jasmine rice cooked in chicken broth, we placed the braised pork and our special 'soft-boiled egg with a runny yolk' that adds a spicy kick!

The pork was simmered until tender with caramelized cane sugar, star anise, and fish sauce. On top of jasmine rice cooked in chicken broth, we placed the braised pork and our special 'soft-boiled egg with a runny yolk' that adds a spicy kick!

Iketetsu Curry, which was offered as a secret menu item for actor Tetsu Ikeda, has now become a regular menu item thanks to its introduction on 'Merengue no Kimochi'! The use of pesticide-free onions adds depth, creating a flavor that is addictive with a balance of heat, umami, and sourness.

Iketetsu Curry, which was offered as a secret menu item for actor Tetsu Ikeda, has now become a regular menu item thanks to its introduction on 'Merengue no Kimochi'! The use of pesticide-free onions adds depth, creating a flavor that is addictive with a balance of heat, umami, and sourness.

Juicy 'Takumi's Ooyama Chicken', pesticide-free onions, and bell peppers are combined with coconut milk and carefully selected spices, resulting in a dish that highlights the natural sweetness and spiciness of the ingredients. The jasmine rice is cooked with turmeric and chicken broth.

Juicy 'Takumi's Ooyama Chicken', pesticide-free onions, and bell peppers are combined with coconut milk and carefully selected spices, resulting in a dish that highlights the natural sweetness and spiciness of the ingredients. The jasmine rice is cooked with turmeric and chicken broth.

A delightful dish featuring domestic ground beef, fresh tomatoes, and organic lentils that absorb the flavor of sautéed pesticide-free onions cooked until caramelized. Served with a refreshing pickled salad made with white wine vinegar and topped with fragrant fried onions.

A delightful dish featuring domestic ground beef, fresh tomatoes, and organic lentils that absorb the flavor of sautéed pesticide-free onions cooked until caramelized. Served with a refreshing pickled salad made with white wine vinegar and topped with fragrant fried onions.

The liver pâté is made by simmering the liver of 'Takumi's Daisen Chicken' with vegetables and natural red wine. It is pre-processed, has no strong odor, and a slight sweetness. The homemade ham is an emulsion sausage made from 'super coarsely ground' domestic pork.

The pickled vegetables are more abundant than in other banh mi, perfectly matching the sourness of the mackerel and organic tomatoes! This banh mi consistently ranks high in popularity, attracting many repeat customers. If you're unsure, definitely try this one!

We sautéed plump shrimp sourced from Tsukiji with our homemade 'Tamarind Sauce' and organic garlic from Miyagi Prefecture, creating an appetizing flavor. The sweet and sour fruit 'Tamarind' is accented by the spiciness of chili peppers!

Roti (rôti) means roast in French. In Vietnam, it is cooked in a frying pan rather than an oven. Five-spice powder is a mixed spice used throughout China, Vietnam, Indochina, and in Arabic cuisine.

Using rare domestic beef cheek that cannot be found in stores, we oven-braised it in a Staub pot with 10 types of spices and organic tomatoes, adding natural red wine. This is a luxurious banh mi with a perfect balance of beef cheek and herbs.

A Banh Mi made with domestic pork belly grilled with our homemade sweet chili sauce infused with organic garlic from Miyazaki Prefecture. This dish offers the strongest Asian flavor in our restaurant. It is our number one recommendation for those who love a punchy sweet, spicy, and sour taste!!

This is a homemade ham made using domestically sourced pork with a 'super coarse grind' that cannot be bought in stores, prepared in an emulsion (paste-type) sausage style. It is blended with five types of spices: cardamom, nutmeg, coriander seeds, and hot pepper, along with salt, resulting in a spicy flavor.

We strive to use seasonal, pesticide-free herbs as much as possible. While there is a tendency to use bold and impactful herbs locally, our shop mixes delicate-tasting cilantro with refreshing mint and dill. Following a French style that brings out the flavors of the ingredients, it becomes easier to eat even for those who are not fond of herbs.

It is cooked lightly after the order is placed. The volume is increased, and the satisfaction is doubled! Highly recommended!

A terrine rich in collagen, slowly simmered from the meat of a pig's head. It is a type of jelly known as Zotu in Hanoi's home cooking.

Contains 2 pieces / Please enjoy by placing homemade nuoc cham with pickled vegetables on the spring rolls using chopsticks.

We also recommend making it spicy with our homemade nuoc cham, so please let us know your preference.

An accent of salt-cured 'fresh' pepper produced without the use of pesticides or chemical fertilizers, featuring a rich aroma and deep spiciness.

Contains 2 pieces / Please enjoy the fresh spring rolls with homemade nuoc cham topped with peanut sauce and pickled vegetables.

Simply finished with organic garlic from Miyazaki Prefecture, salt, and chili pepper. This small dish is recommended as a companion for drinks.

A popular dish at our restaurant featuring the aroma of organic garlic from Miyazaki Prefecture, with a light yet deep flavor in the broth.

Simmered until the pork is tender with caramelized cane sugar, star anise, and fish sauce. Served with a special soft-boiled egg.

Rare beef cheek, grilled to seal in the flavor, is slowly cooked in the oven with spices, organic tomatoes, and natural red wine.

Luxurious water dumplings made with special skin from Kamakura's 'Hōeidō Seimenjo' and filled with plump shrimp. Served with our special shrimp and peanut sauce. Just boil in hot water for 7 minutes!

Luxurious water dumplings made with special dough from Kamakura's 'Hōeidō Seimenjo' and filled with plump shrimp. Served with our special shrimp and peanut sauce. Just boil in hot water for 7 minutes!

This cold dish features juicy and fragrant grilled eggplant that has been grilled to a melt-in-your-mouth texture, generously coated with a special spicy green onion oil sauce. A staple side dish in Vietnamese eateries.

Tender and moist Oyama chicken slow-cooked with organic coconut milk and spices, topped with 'Sate' that spreads the aroma of lemongrass throughout the mouth.

Stir-fried organic fresh mushrooms, soft-boiled eggs, and plump shrimp in our homemade sweet and spicy tamarind sauce. Pairs well with beer and orange wine.

This is a fragrant Vietnamese tsukune made with Okinawan lemongrass. It features a spicy accent from pesticide-free jalapeños grown by Nakano-gi in Yamanashi Prefecture! Served with homemade mango and lemongrass sauce.

Wrapped in a rare net-like rice paper, these spring rolls contain plump shrimp and pork. The crunchy texture of the net rice paper is irresistible!

The wings of Daisen chicken are marinated in a sweet sauce based on nuoc mam and fried crispy with coarsely ground domestic rice flour and domestic rice oil! It is recommended to change the flavor with homemade nuoc cham (sweet chili sauce).

A snack made by roasting cashews with the refreshing aroma of home-grown 'kaffir lime leaves' and 'prik kee noo'!

Produced in Miyako Island, Okinawa, this salad features the crunchy 'Chura Tai Papaya' and plump boiled shrimp mixed with our homemade sweet and spicy chili sauce. Goidududoo

Steamed fresh live clams and lemongrass with natural wine from Southern France. The refreshing aroma of fresh lemongrass pairs perfectly with the wine.

Oyster confit with organic kale and homemade kaffir lime dressing. The texture of couscous and the rich flavor of oysters, combined with the refreshing taste of kaffir lime, create a perfect match.

This homemade pudding features the gentle sweetness of condensed milk and organic coconut milk, complemented by a bitter caramel infused with espresso, served with crushed ice and mint.

A gently sweet cheese terrine with a spicy accent from Vietnamese black pepper! Finished with olive oil.

A rich blancmange made with coconut milk, topped with a sweet and sour prune sauce made from organic prunes from Agen in Southern France and natural wine. Served with Southern French organic prune sauce.

Easy to eat, bite-sized and baked to a fragrant finish. A traditional confection from the Brittany region of France, it pairs well with wine. Made with handmade fermented butter from Normandy, France.

Made with plenty of 100% handmade butter from the 'Gasolond' Norman breed produced in the small village of Lessay in the Normandy region.

Luxuriously paired with homemade ginger syrup made from tropical passion fruit from Kakeroma Tropical and organic ginger from Kariya Farm.