L’Atelier de Stand Banh Mi

Satế is a chili oil with a lemongrass aroma made with domestic rice oil. It is a Vietnamese “eating chili oil” that condenses the umami of garlic. No chemical seasonings or additives are used. Unlike the shrimp-flavored “Satế tôm,” it is plant-based, so it can be enjoyed by vegans.

Nước Chấm is the name of the most commonly used all-purpose dipping sauce in Vietnam. It is typically homemade and has a unique flavor, similar to homemade miso. While many Vietnamese restaurants in Japan offer commercially-made sauces, we strive for even greater deliciousness with our original blend.

Plenty of “Liver Pâté” is spread on Banh Mi, which is made by simmering the liver of “Takumi no Daisen Chicken” with vegetables and natural red wine. Since the liver is pre-processed, it doesn't have a strong taste and has a subtle sweetness. Even those who are not fond of liver or children can eat it.

Homemade ham made using “extra coarse ground” Japanese pork that cannot be bought in stores, made in an emulsion sausage style. It has a spicy and deep flavor as it is kneaded together with spices such as cardamom, nutmeg, coriander seeds and salt. Finally, add Vietnamese black pepper for flavor.

Brand chickens raised in Mt. Daisen, designated as a national park in Tottori prefecture, are surrounded by mineral-rich natural underground water and clear air. The producers are skilled and raise the chickens without compromise, resulting in a high-quality meat with a good amount of quality fat that is juicy and smooth.

During the time when France was the suzerain state, Victor Larue, a Frenchman, created the oldest beer brand in the Orient using French technology in 1909. It has a slightly fruity taste and is easy to drink, making it a recommended choice for those who are not fond of bitter beer!

100% malt imported from Europe and Australia is used without any secondary raw materials. The foam is good and it is easy to drink with a light taste.

Try mixing carbonated water Yellow rice wine made using traditional methods. Yellow glutinous rice is a lucky ingredient used for celebrations in Vietnam. It is characterized by its high nutritional value and fragrance derived from glutinous rice, as well as a nutty aroma and a slightly sweet taste. Various natural materials such as bamboo baskets and banana leaves are used in the production process.

Try mixing carbonated water Coffee liqueur made from shochu and coffee beans. It creates a creamy foam when mixed with carbonated water.

Try mixing carbonated water This is a sake made from “red glutinous rice,” an ancient rice from Vietnam. In Vietnam, red is considered a color that symbolizes health and happiness. The sake lees produced during the manufacturing process are also used as a nutritious food for the elderly or sick, making it an essential part of daily life. It has a faint taste similar to black honey and is considered a masterpiece alongside Shaoxing wine as an Eastern sherry. You will be surprised by its refreshing taste that does not give the impression of a high alcohol content of 29%.

Try on the rocks Laotian rum made with French-born agricole method using only fresh sugar cane juice and pesticide-free sugar cane. It has a fruity taste and goes well with various dishes.