台灣料理故宮 澀谷道玄阪本店

Additional sauce 220 yen. The classic of the classic Taiwanese hot pot, Shacha. Enjoy the authentic taste by dipping in the sauce made from dried shrimp and red onion base 'Shacha Sauce' with raw egg. *Please order the hot pot for 2 persons or more.

This hot pot is rich in flavor with plenty of seafood, where the spiciness shines with umami. *Please order the hot pot for two or more people.

This is a great hot pot that allows you to enjoy both 'Satay Hot Pot' and 'Spicy Seafood Hot Pot'. *Please note that orders for the hot pot start from two servings.

This is a delicious and sour hot pot made with homemade 'sour cabbage (fermented Chinese cabbage)' and sliced pork belly. It is a popular hot pot often enjoyed in Taiwan. You can also eat plenty of vegetables, making it a healthy hot pot that you should definitely try.

A rare Taiwanese udon in Japan. You will surely be impressed by the new chewy texture!

There is no mistake that the soup filled with the deliciousness of hot pot is 'rice porridge'!

Cool accompaniment tofu strips are made from dried tofu cut into noodle-like shapes, mixed lightly with vegetables such as celery.

Using high-quality jellyfish heads, the texture is also good.

Century Egg Tofu is handmade with a focus on quality, resulting in a soft texture.

Songhua Century Egg is a century egg imported directly from Taiwan, rich in nutrients and flavorful.

The pork belly is carefully rubbed with spices and steamed once to remove excess fat. Perfect as a snack!!

Stuffed with coarsely ground pork from Zhaichunchen and chives, seasoned with curry flavor and wrapped in a spring roll.

This is a staple of Szechuan cuisine. Enjoy it as a side dish.

This is a Taiwanese pickle made by soaking radish, cucumber, and carrot in sweet vinegar.

This is a large and crunchy menma made from Taiwanese bamboo shoots. It will change your perception of menma.

This is a cold dish featuring tender steamed chicken thigh topped with a refreshing sauce made of scallions and ginger.

This is a refreshing salad that pairs well with fresh chili and cilantro.

This is a dish where meat miso is poured over quickly boiled bean sprouts. It is an essential item at Taiwanese street food stalls.

We use very fragrant cilantro (Pak Choi). The flavor of the meat miso matches the aroma of the cilantro, making it an irresistible dish for cilantro lovers, and a popular menu item at the National Palace Museum!

Market price. Chintzai (please choose from the blackboard in the store) is a dish stir-fried over high heat with salt and garlic using seasonal green vegetables. For more details, please ask the staff.

Stir-fried eggplant with meat sauce and basil. The aroma is irresistible.

Enjoy wrapping stir-fried bamboo shoots, water chestnuts, and shrimp in lettuce. You can enjoy various textures.

This is our original popular menu item made with over 20 kinds of seasonings. It is finished with a spicy kick from Sichuan pepper.

This is a Taiwanese specialty from Zhaojiaobaisun, featuring the fragrant 'Makomo Mushroom' coated in batter and fried, seasoned to perfection. It has a texture similar to bamboo shoots and an aroma reminiscent of corn.

This is a delicacy made from Taiwanese shijimi clams that have no bitterness, seasoned with soy sauce containing rice wine and garlic while still semi-raw. Please be careful not to overeat it with fresh oysters. *Not available during the summer months. Thank you for your understanding.

It becomes even more delicious when eaten with scallions and sliced garlic.

These are dumplings made from ground squid and quickly fried. Please enjoy them hot. This is a street food from a port town.

First, we simmered the trotters until tender, then deep-fried the skin at high temperature to make it crispy. It is full of collagen.

Sui Chao Zu is a popular dish at the Forbidden City. The water dumplings in the soup are chewy.

This is a representative menu item from the Oarchen food stall. It features a sweet and spicy sauce over an omelette filled with oysters.

This is a famous Taiwanese dish made by mixing dried shrimp, fried shallots, and daikon with rice flour and steaming it. There are various flavors depending on the region and household.

Stir-fried peanuts and shirasu fried in Tinsan Owasun. It is also perfect as a snack with alcohol.

This is a Taiwanese dish made by mixing dried radish, eggs, and green onions, and it is well-liked locally.

The Mongolian squid is blanched, topped with scallions, and drizzled with soy sauce, then finished with hot aromatic oil poured over it before serving.

Tossed with specially made mayonnaise from Naiyushachou. The crispy and plump shrimp paired with the sweetness of apple is a perfect match.

Stir-fried clams with a fragrant aroma. Spicy and pairs well with beer.

Enjoy the delicious fresh shrimp whole, including the head!! This is fresh shrimp that can be eaten raw.

Stir-fried Madai coated with a crispy batter and fermented black beans.

A simple seasoning that preserves the goodness of each ingredient.

A magnificent dish of whole squid fried, a specialty of the Shilin Night Market. Cut with scissors and enjoy as a snack!!

Stir-fried shrimp with a refreshing ginger flavor.

The texture of the yellow chives is addictive.

This dish features the distinct aromas of chicken, cucumber, bell pepper, and cashew nuts.

The chicken breast is tenderly fried. It is finished with fragrant pepper.

The chicken gizzards have been carefully prepared. Enjoy the texture of the gizzards.

We slowly simmered domestic beef shank from Chintun with ginger and rice wine. It is a refreshing dish.

The spare ribs with bones are finished with black vinegar sauce.

Fried bone-in spare ribs are finished with the fragrant flavors of basil, garlic, green onion, and chili. It pairs well with beer.

Lamb and greens is a classic combination in Taiwan.

After drinking Tami, the perfect ending is 'Taiwan's Night Market Specialty' ramen!! It features a well-flavored broth with noodles and vegetables, topped with homemade meat miso that includes green onions. Add cilantro and it's ready to serve♪

The difference from Turbifuntaimi is only the noodles. It is the taste of a real street stall.

Braised pork rice is a Taiwanese dish of rice topped with minced meat. The moderate spices pair well with the rice.

Steamed glutinous rice wrapped with dried shiitake mushrooms, pork, chestnuts, and other ingredients in bamboo leaves.

A simple fried rice that allows you to enjoy various textures in your mouth, such as the crunchiness of Taiwanese dried radish and the crispness of cabbage.

Cao Mian simple salty stir-fried noodles. Characterized by chewy curly egg noodles. Finished with dried shrimp, red onion, and other aromatic ingredients.

The rice noodles are slowly infused with the flavors of dried shrimp, red onion, shiitake mushrooms, and pork. It can also be enjoyed with the sauce of other dishes instead of white rice.

This dish harmonizes the aroma of Sanxian Guoba crispy rice with the deliciousness of the sauce, making it a dish that is delicious even to listen to.

Cao Mi Tai Mu is a type of fried udon from Taiwan. This noodle is a rare chewy noodle. It is not often encountered in Japan.

Tanmi Time U warm soup udon. It has a refreshing salty flavor with celery and red onion. The noodles are chewy.

This is a soup made by steaming pig intestines with hato mugi and herbs.

A soup made by steaming Korean ginseng and chicken.

Hot and sour soup is a sour and spicy soup with a lot of ingredients. The hot and sour soup in Taiwan is characterized by being peppery rather than spicy with chili.

This is a refreshing, salty egg soup with plenty of ingredients. It is healthy.