Yang Ting Shi Tang

Semi-cooked seasoned egg. The egg white is tender, and the yolk is rich and creamy. It has a faint soy sauce aroma. It is very suitable as a side dish for donburi.

Classic Japanese soup seasoned with miso, with a savory and mellow flavor. Usually contains ingredients like tofu and seaweed. Drinking it with a meal adds to the feeling of fullness.

The restaurant's signature pork rice bowl. Grilled pork slices are placed over white rice. The meat is tender and has a grilled aroma, a classic popular Japanese dish.

Pork rice bowl grilled with special sauce. The sauce is moderately sweet and savory, fully coating the meat slices, making it very appetizing.

Signature grilled beef rice bowl. Beef slices are grilled at high temperature to lock in juices. Served with white rice for a rich texture.

Beef rice bowl grilled with rich sauce. The savory sauce and meat aroma intertwine for a rich flavor.

Pork belly slices with rich fat are grilled with sauce. The pork belly is grilled until fragrant and charred, and the fat seeps into the rice, making it rich and delicious.

Beef rice bowl with teriyaki sauce, generously topped with chopped green onions. The pungent aroma of green onions perfectly balances the sweet and savory flavor of teriyaki beef, making it refreshing and less greasy.

A rice bowl where you can enjoy two different main dishes simultaneously, usually including pork and beef or other combinations. Generous portion, suitable for diners who want to try multiple flavors.

Pork rice bowl stewed in Japanese sukiyaki sauce. The flavor is sweet and savory, with the meat slices fully absorbing the sauce, resulting in a moist and tender texture.

A chicken and egg rice bowl with sukiyaki flavor. The tender egg mixture coats the chicken, and the sauce is sweet, making it a mild and smooth dish.

Classic sukiyaki-flavored beef rice bowl. Beef slices are cooked in a sweet and savory sauce with ingredients like onions, offering a rich flavor.

Sukiyaki pork rice bowl with Korean kimchi. The spiciness and sourness of kimchi neutralize the sweetness of sukiyaki, creating richer layers of flavor.

Kimchi added to a soft-boiled egg and chicken rice bowl. The aroma of egg and chicken combines with the spicy and sour flavor of kimchi, making it appetizing and unique.

Sukiyaki beef rice bowl with Korean kimchi. The richness of the beef fat pairs very well with the spiciness of kimchi, creating a strong flavor.

A rice bowl combining pork cutlet with sukiyaki sauce. The cutlet absorbs the sweet and savory sauce, with a slightly moist and soft exterior and a firm interior.

Rice bowl with Japanese shrimp rolls as the main dish. The shrimp rolls have a crispy exterior and a chewy interior filled with shrimp paste.

Rice bowl topped with crispy fried shrimp (tempura shrimp). The fried shrimp coating is golden and crispy, and the shrimp meat is sweet and fresh. Usually drizzled with special sauce.

Japanese fried chicken rice bowl. Chicken is marinated, coated, and deep-fried, resulting in a crispy exterior and tender, juicy interior. A very popular Japanese dish.

Classic Japanese pork cutlet rice bowl. Thick-cut pork cutlet is breaded and deep-fried, offering a crispy and substantial texture. Enjoying it with white rice is very satisfying.

Noodles stir-fried with Japanese yakisoba sauce, with pork slices and vegetables. The noodles are chewy and have a sweet, sour, savory, and fragrant sauce flavor.

Yakisoba stir-fried with chicken. The chicken is tender, and paired with the savory stir-fried sauce, the flavor is refreshing and not greasy.

Noodles stir-fried with beef slices and vegetables. The aroma of beef fat mixes with the stir-fry sauce, creating an enticing fragrance.

Crispy fried shrimp served over yakisoba. You can enjoy the savory flavor of yakisoba and the crispy texture of fried shrimp at the same time.

A hearty combination with a fried pork cutlet placed on top of yakisoba. The pairing of crispy pork cutlet and rich-flavored yakisoba is very filling.

A type of Japanese deep-fried snack. The filling is usually mashed potatoes mixed with minced meat or vegetables, coated in breadcrumbs and deep-fried. Crispy outside and soft inside, with a smooth texture.

Handmade shrimp rolls, with shrimp paste and ingredients wrapped and deep-fried. Golden and crispy exterior, with a fresh and chewy interior.

A la carte fried shrimp tempura. Whole shrimp are battered and deep-fried, with a light and crispy coating. A classic Japanese side dish.

Japanese fried chicken made with thigh meat. The meat is exceptionally tender and juicy, with a savory and crispy skin. Perfect as a snack or side dish.

A la carte Japanese pork cutlet. Golden and crispy exterior, with firm pork. Can be enjoyed with sauce.

Chicken skin skewers grilled until charred and crispy, brushed with a sweet and savory sauce. Chewy and crispy texture with rich fat, a very popular accompaniment to drinks.

Taiwanese common tempura (fish cake product), grilled with sauce. Soft and chewy texture, with the sweetness of fish cake and the charred aroma of the sauce.

Chewy squid ball skewers. After grilling, the exterior is slightly charred, and the interior is sweet and fresh. Brushing with sauce enhances the flavor.

A bowl of hot white rice. Soft and sticky texture, suitable for pairing with various main dishes or grilled items.

Marinated vegetables, usually Korean-style, with a spicy and appetizing flavor. Crispy texture, effectively cuts through greasiness.