TOU

different times each month ★★Please call us directly for other time slots

The menu is subject to change due to stock availability. Please call us directly if you would like to order at other times.

We offer a course that allows you to enjoy French, Chinese and Yakiniku at the same time. The first course is based on this special course, and after the second course, you can choose "THE French," "THE Yakiniku," or "THE Chinese" without hesitation, depending on your preference.

We offer a course that allows you to enjoy French, Chinese and Yakiniku at the same time. For the first time, this special course will be the standard, and from the second time onward, you can choose "THE French," "THE Yakiniku," or "THE Chinese" without hesitation, depending on your preference.

Recently, I was eating my way through various machinuka restaurants. I often wished it were more like this, so I decided to make it myself. This is TOU's own version of Machichuuka. We hope you enjoy it.

It’s not just “Yakiniku × Chinese Cuisine”— sometimes we incorporate elements of French cuisine, sometimes the subtlety of Japanese cuisine, and sometimes the playfulness of Italian cuisine. This is a slightly indulgent course crafted with a creative approach that transcends genre boundaries.

The tenderloin is divided into four cuts: “Himo (side muscle),” “Tate,” “Châteaubriand,” and “Mignon.” [Châteaubriand] The most tender cut, considered the finest of the tenderloin. 【Tête】 A tender lean cut with a fine-grained texture. It’s my personal favorite cut. 【Mignon】 The tip of the tenderloin, a rare cut with just the right amount of marbling. It’s a cut known only to connoisseurs. 【Side Muscle】 Characterized by its unique texture and rich umami flavor. A popular cut at all-you-can-eat buffets, with a record of one diner having gone back for seconds five times.