大眾BISTROヨウサン

A recommended dish featuring chicken prepared in the piccata style, finished with hot burnt garlic and added niboshi butter.

Western-style boiled dumplings served with hand-wrapped gyoza in garlic cream sauce.

A rich sauce with tender pork tongue simmered for 8 hours and infused with several types of spices, inspired by Southeast Asian cuisine.

Sliced chicken breast finished with low-temperature cooking. Served with a green onion and ginger sauce adapted from the sauce used in Chinese white oil chicken.

This dish is made by removing the odor of liver with milk, marinating it with herbs and brandy, and finishing it with low-temperature cooking to resemble a meat sashimi style. It pairs well with light red wines, heavier white wines, and sparkling wines. A slightly heavier red wine is recommended.

Sliced meat marinated in brandy and herbs, cooked at low temperature. It pairs well with wine, but also goes excellently with craft spirits like sansho sour.

Marinated primarily with herbs and white pepper, finished with low-temperature cooking. Unlike other meat sashimi, it offers a unique texture.

Gatsu sashimi served with a special garlic soy sauce

Assortment of 3 types of meat sashimi.

You can eat all kinds of meat sashimi!

We shave the cheese called Girolle right in front of you using a special tool.

A salad with seasonal vegetables and fruits featuring burrata cheese.

This cheese contains dried fruits with a moderate adult sweetness. It pairs perfectly with wine.