Er Yue Ban

This dish features simmered (soy sauce and sugar-cooked) mackerel served with cold soba noodles. The mackerel is tender and flavorful, with a balanced sweet and savory taste, paired with refreshing soba noodles for a unique flavor.

Warm soba noodles topped with simmered mackerel. The hot broth infuses the mackerel's oil and aroma into the soup, creating a mellow taste, suitable for those who want a hot meal.

Classic Japanese soba dish with duck and leeks simmered in a sauce, served with cold soba noodles for dipping. The rich duck fat and leek aroma are a perfect match.

A salad made with rich and creamy cod liver. Cod liver has a texture similar to foie gras, served with refreshing lettuce and dressing, making it a great appetizer.

A salad featuring a variety of fresh wild mushrooms. The mushrooms are usually lightly stir-fried or blanched to retain their flavor and texture, served with fresh vegetables.

Japanese croquette made with potatoes and mixed vegetables. Crispy on the outside, fluffy and creamy on the inside.

Japanese croquette with a cheese filling. The cheese melts when hot, creating a stringy texture that pairs perfectly with the rich potato.

Yellowtail collar simmered for a long time in soy sauce, sugar, and mirin. The fish is rich in fat and flavorful, with a delicate texture, making it an excellent accompaniment to sake.

Fresh oysters coated in breadcrumbs and deep-fried. Crispy on the outside, the oysters are juicy and flavorful when bitten into, usually served with tartar sauce or lemon.

Japanese thick omelet, with layers of fluffy and moist egg. Usually has a dashi broth umami and a slightly sweet flavor. Limited supply.

Mentaiko (cured pollock roe) is added to the tamagoyaki. The salty and slightly spicy mentaiko creates a wonderful contrast with the mild sweetness of the egg. Limited supply.

A dish combining Yilan's specialty Sanxing scallions and duck meat. The duck is wrapped around green onions and grilled, with a rich soy sauce flavor, served with special miso cucumber to cut through the richness.

Beef dish slowly simmered for a long time, resulting in tender meat and flavorful sauce, served with seasonal vegetables. A warm stew.

Fresh scallops wrapped in shiso leaves and deep-fried. The scallops are sweet and juicy, and the unique aroma of the shiso leaves adds layers of flavor. Crispy on the outside, tender on the inside.

Fried seafood patties made with fresh squid and shrimp from Penghu, available in original and squid ink flavors. Chewy and delicious.

Grated Japanese yam, with a sticky and smooth texture. Usually served with soy sauce or wasabi. Healthy and refreshing.

Japanese soft-boiled egg, with a silky smooth white and a semi-solid yolk, served with dashi broth.

Fermented soybeans with a unique sticky texture and strong aroma. Highly nutritious, usually stirred until frothy before eating.

Chilled tofu dish, usually served with chopped scallions, grated ginger, and bonito flakes, drizzled with soy sauce. Simple yet allows you to taste the original flavor of tofu.

Classic Japanese home-style dish. Gobo and carrot slivers are stir-fried in sesame oil, then seasoned with soy sauce and sugar. Crispy and sweet and savory.

Dough made from buckwheat flour, deep-fried until crispy on the outside and soft on the inside, with a unique nutty aroma of buckwheat.

Deep-fried medium squid. Crispy on the outside, chewy and fresh on the inside, a popular appetizer.

Tofu is lightly coated and deep-fried until golden brown, then immersed in a hot dashi broth with chopped scallions and grated daikon radish. Crispy on the outside and tender on the inside.

Five kinds of fresh local vegetables coated in a light, crispy batter and deep-fried. You can taste the natural sweetness of the vegetables.

A tempura platter including fresh shrimp and five kinds of vegetables. The shrimp are firm and sweet, paired with crispy vegetables, a generous portion.

Tempura made with chicken, which is juicy and tender, served with five kinds of vegetable tempura for a rich texture.

A dish of various seafood and vegetables cut into pieces, coated and deep-fried (similar to a mixed fritter). You can taste the freshness of the seafood in every bite.

Deep-fried tofu simmered in soy sauce, sugar, and other seasonings. The tofu absorbs the sweet and savory sauce, making it very flavorful.

Sliced roasted duck breast, five slices per serving. The duck meat is tender, with rich skin, and aromatic after roasting.

Chewy mochi paired with rich brown sugar syrup. A traditional Japanese dessert, sweet and not cloying.