Kimiomou Tsubame no Kurashi

The meat selection, prioritizing quality over origin or brand, is carefully grilled over charcoal for about 40 minutes. It is a platter of the day's recommended parts. Enjoy them with ponzu sauce, French sea salt, wasabi, mustard, and yuzu kosho pepper.

The owner, who has a background in the Chinese kitchen, makes handmade " Shumai" every day at the restaurant. The original patty of minced pork, onions, and shiitake mushrooms is highly acclaimed. Once you try it, you'll be hooked on its deliciousness, making it a top favorite on the menu.

The chicken breast is cooked at a low temperature to moisten the meat and has a mild yet lasting spiciness. Authentic Chinese seasonings and spices such as Chinese black vinegar, Chinese dark soy sauce, and Sichuan peppercorns recreate the authentic Sichuan-style heat and numbing sensation.