Hú Tóng Shāo Ròu Yè Shí - Hú Tóng Shāo Ròu 10 Hào Diàn

Top Japanese A5 Wagyu beef cut into cubes. The marbling is even, and the texture is tender and juicy. Recommended to grill until the surface is slightly charred and the inside remains pink to enjoy the original flavor.

From the diaphragm of Wagyu beef, it has a rich flavor and a tender yet chewy texture. Moderate fat content, with a fragrant aroma after grilling. Suitable for enjoying with yakiniku sauce.

Selected from the rump of Wagyu beef, cut into thin slices. The meat is delicate, with less fat but still tender. Suitable for quick grilling to preserve the natural sweetness of the meat.

Sliced Australian Wagyu beef tongue, seasoned with green onion and salt. It has a crisp and refreshing texture. Grill until the edges are slightly charred, then roll up with the green onion and salt to eat for the best flavor.

Thick-cut root of the beef tongue, rich in fat. It has a firm, chewy texture and is full of juice. After grilling, it is crispy on the outside and tender on the inside, a top choice for beef tongue lovers.

The part below the beef tongue, with connective tissue, offering a chewier texture. Rich in beef flavor, it's suitable for those who enjoy a chewy texture. Grilling until fully cooked and slightly charred enhances the flavor.

A rare cut from the upper part of the rump, also known as Wagyu rump cap. Evenly marbled with霜降 (shimo-furi, marbled fat), the meat is tender and moderately textured. The aroma of the fat is captivating after grilling.

Wagyu short rib, rich in fat. The meat is tender and juicy with abundant marbling. Melts in your mouth with a rich fatty aroma, perfect with rice.

From the tenderloin part of Wagyu beef, with extremely low fat content. The meat is the most tender among all parts. Recommended to grill to medium-rare to experience its ultimate tenderness.

Thick-cut fresh salmon fillet. The fish is rich in fat and has a reddish-orange color. After grilling, the fish oil seeps out, the meat is tender, and the skin is slightly crispy.

A black sausage made with squid ink and squid pieces. It has a chewy texture and a rich seafood flavor. Grill until the skin is crispy.

Threadfin bream, air-dried overnight to concentrate its flavor. The meat is delicate and rich in fat, with no fine bones. After grilling, the skin is crispy, and the fish is savory and juicy, making it an excellent accompaniment to drinks.

Air-dried squid wing. It has a chewy texture that becomes more flavorful with chewing. After grilling, it has a slightly sweet umami flavor and pairs well with sake.

Sliced mackerel, rich in fat. The fish is firm and has a rich, delicious flavor. Grill until the skin is golden and crispy; a squeeze of lemon juice enhances the flavor.

Sliced whelk meat. It has a crisp, tender, and chewy texture with a subtle oceanic sweetness. Suitable for quick grilling to avoid overcooking.

"Sweet Honey" variety corn from Chiayi, Taiwan. It is extremely sweet and has a crisp, juicy texture. Light grilling brings out the natural sweetness of the vegetable.

Selected A-grade large king oyster mushrooms, sliced and seasoned. They have a chewy and firm texture, similar to abalone. Retains moisture after grilling, fresh and refreshing.

Sliced king oyster mushrooms seasoned with salt and pepper. They have a chewy and juicy texture. The saltiness of the pepper enhances the natural sweetness of the mushrooms.

Brewed with sake rice from Kochi Prefecture and CEL-24 yeast. It has a gorgeous aroma with pineapple and apple-like fruitiness. The taste is sweet and refreshing with moderate acidity.

Top-grade sake drip-filtered using the fukurotsuri method. Made with 'Yuki Megami' sake rice from Yamagata Prefecture. The taste is extremely delicate and elegant, with a refined aroma and a long-lasting finish.

Plum wine brewed with high-quality Oushukubai plums. The plum aroma is rich, and the balance of sweet and sour is just right. It has a mellow taste and is suitable for drinking on the rocks.

Aged plum wine with a delicate smoky aroma. It has a mellow and smooth taste with moderate sweetness. Suitable for those who prefer less sweet flavors.

A liqueur that combines Japanese sake with a generous amount of yuzu juice. The yuzu aroma is fresh and invigorating, with a sweet and sour, refreshing taste. It has a light mouthfeel and is very palate-cleansing.

Plum wine aged in whiskey barrels. It combines the fruity aroma of plums with the vanilla notes from the oak barrels. The taste is layered and complex, with a mature flavor.

A wine that combines yuzu and lemon. It has a bright acidity and a refreshing feel full of Vitamin C. The taste is sweet, sour, and refreshing, making it very appetizing.