Tsukumi | Weifeng Xinyi Riben Liaoli Taocan

This udon noodle dish uses Japanese dashi broth, paired with sweet and sour Nanko ume plums and tender barley pork slices. The refreshing sourness of the plum balances the richness of the pork, and the soup is mellow and smooth. Suitable for diners who prefer a refreshing flavor.

Classic Japanese udon noodles, served with beef slices and wakame seaweed. The aroma of beef fat infuses the broth, and paired with the slippery texture of wakame seaweed, it offers a rich flavor and satisfying texture.

Crispy fried shrimp and vegetable tempura are served with hot udon soup noodles. You can dip the tempura in the soup to absorb the broth or eat them separately to enjoy the crispy texture.

Creative flavored udon noodles, combining the umami of clams with the sweetness and sourness of tomatoes. The soup is delicious and appetizing, offering a Japanese noodle soup experience with a Western flavor.

Kinki rockfish is considered a high-grade fish. The ichiyaboshi method concentrates the umami of the fish. After charcoal grilling, the skin is crispy, the meat is tender, and it is rich in fat, offering an excellent flavor.

Atka mackerel (Grunt fish) ichiyaboshi, with its thick and fatty flesh. After grilling, it releases a rich aroma, and the fish meat is firm and delicious, making it a classic main dish in Japanese set meals.

The grunt fish has a delicate texture and evenly distributed fat. After being made into ichiyaboshi, its flavor becomes more concentrated. After grilling, the skin is slightly charred, and the inside is tender and juicy.

Oily mackerel, salted and air-dried. After grilling, the skin is crispy, and the fish is moderately salty, making it very appetizing.

Salt-grilled salmon with a refreshing yuzu aroma. The salmon is rich in fat and tender, and the yuzu aroma makes it light and not greasy.

A set meal of abundant fried shrimp and various vegetable tempura. The batter is crispy and not greasy, allowing you to taste the natural sweetness of the ingredients.

Pacific halibut is marinated in Kyoto Saikyo miso and then grilled. The fish is white and tender, melts in your mouth, and has a sweet aroma of miso.

Salmon is pan-seared and seasoned with butter and soy sauce. The rich buttery flavor and the savory soy sauce perfectly complement the freshness of the salmon.

Crispy fried horse mackerel fillet, golden and crispy on the outside, firm on the inside. Served with a special smoked tartar sauce and shiso plum, the flavor is layered, refreshing, and appetizing.

Sea bass is deep-fried and then coated in a rich black vinegar sauce. The fish is tender, and the crispy exterior absorbs the sweet and sour rich sauce, making it very appetizing.

Tender chicken thigh meat is grilled and served with a savory leek and salt sauce. The aroma of the leeks blends perfectly with the chicken juices.

Selected high-quality barley pork shoulder loin is seared to lock in the juices. The meat is elastic and full of pork aroma, with simple seasoning to enjoy the original flavor of the pork.

USA sirloin steak sizzles on a hot stone, releasing a rich aroma. Customers can adjust the doneness to their preference. The meat is tender and juicy with a strong flavor.

Classic Japanese-style crispy fried chicken cutlet, golden and crispy on the outside, tender on the inside. Served with garlic sauce or miso seasoning, it has a rich aroma.

Fried pork cubes are stir-fried with colorful vegetables and coated in a sweet and sour black vinegar sauce. It has a rich texture, is appetizing with its sweet and sour flavor, and is a nutritionally balanced dish.