Wu Shang Tan Huo Shao Rou Zhuan Men Dian

A salad combining tender tofu and fresh vegetables, drizzled with a rich sesame dressing. Smooth and refreshing texture with a nutty sesame aroma. Suitable as an appetizer.

Salad made with fresh, sweet snow crab meat, seasoned simply with salt to highlight the natural flavor of the seafood. Delicate texture, fresh and elegant flavor. Recommended to mix before eating.

Classic Japanese-style salad with a sweet and sour Japanese dressing. Crisp and refreshing vegetables, cuts through richness and stimulates appetite. Suitable for enjoying with yakiniku.

House-made pickled kimchi, usually spicy. Crisp texture, with a balanced sour and spicy flavor. An excellent side dish for grilled meat, cuts through richness.

Marinated radish cubes with Korean spicy flavor. Crisp and juicy texture, with a spicy and slightly sweet taste. Suitable for switching palate between meat dishes.

Cucumber marinated in yuzu sauce. Has a refreshing citrus aroma and a crisp texture. Refreshingly sweet and sour flavor, very effective at cutting through richness.

Peeled tomatoes marinated in plum juice. Sweet and sour with a lingering sweetness, tender and juicy texture. A refreshing and cooling appetizer.

Sliced raw octopus mixed with Japanese wasabi. Slippery and chewy texture, with a strong pungent spiciness. Suitable as a bar snack.

Freshly washed assorted lettuce leaves. Crisp and juicy texture. Used to wrap grilled meat slices, adding a refreshing touch and balancing nutrition.

Taiwanese-style pickled mustard stem. Crisp texture, with a savory and fresh taste. A traditional Taiwanese side dish, suitable for pairing with rich-flavored dishes.

Jelly-like fish skin salad. Chewy and crisp texture, with a sour and appetizing seasoning. Suitable for diners who enjoy chewy textures.

Seasoned shredded raw beef of high quality. Tender meat, usually mixed with a raw egg yolk. Smooth texture, rich meat aroma.

A5 grade Wagyu lightly torched on the surface. Retains the sweetness of raw meat and the charred aroma of cooked meat. Melts in your mouth, rich in fat.

Creative dish, pairing raw beef with crispy scallion pancakes. Rich layers of texture, combining the tenderness of the meat with the crispiness of the pancake.

Sushi with A5 Wagyu covering vinegared rice, then lightly torched. The fat is rendered by the flame, releasing its aroma and perfectly combining with the rice. Served as two pieces.

Luxurious sushi combination, with fresh sea urchin piled on torched A5 Wagyu. The sweetness of the sea urchin and the richness of the Wagyu fat intertwine in your mouth. Served as two pieces.

Nigiri sushi made with the finest ingredients. Ingredients may vary based on daily availability, aiming to present the ultimate deliciousness. Served as one piece.

Gunkan or nigiri sushi generously topped with fresh sea urchin. Rich and sweet sea urchin with a creamy texture. The ultimate indulgence for seafood lovers, served as one piece.

Sweet red shrimp sushi with sea urchin. Shrimp meat is firm and sweet, sea urchin adds a rich flavor. Served as one piece.

Raw Wagyu and sweet shrimp combination sushi. Presents the sweetness of both land and sea simultaneously. Served as one piece.

Thinly sliced Japanese A5 Wagyu, quickly seared and dipped in a special cured egg yolk. The rich egg yolk coats the fatty meat, resulting in a smooth and rich texture.

Meat from the shoulder area. Evenly distributed marbling, with a tender and moderate texture. Rich meat aroma, suitable for grilling.

A rare cut from the lower abdomen near the rear loin, shaped like a shell. Very tender meat with a perfect ratio of lean meat to fat. Sweet and juicy.

Meat from the shoulder blade area. Characterized by a tender tendon in the middle, it becomes chewy and springy after grilling. Rich meat flavor and complex texture.

Thick-cut flat iron steak. The thickness locks in the juices. Recommended to cut and eat after reaching the desired doneness. Price is subject to market fluctuation.

Diced Wagyu beef cubes. Retains its juices and texture, with juices bursting in your mouth when bitten. Crispy on the outside, tender on the inside.

The most tender cut from the tenderloin. Very little fat, lean and delicate meat. Buttery soft texture. Price is subject to market fluctuation.

A rare cut from the belly of Australian Wagyu. Compared to Japanese Wagyu, the meat flavor may be richer. Tender and juicy texture.

Meat from the belly area, with marbling that spreads like a fan. Rich and sweet fat, tender and juicy texture. Suitable for quick grilling.

Strip of meat from between the ribs. Contains connective tissue, becoming chewy and springy after grilling. Rich in fat and aroma.

Thinly sliced beef tongue. Requires only a light sear, resulting in a crisp and tender texture. Usually served with scallion and salt for excellent flavor.

Luxuriously thick-cut root of the beef tongue, limited supply. Crispy on the outside, tender on the inside, rich in juices. Allows you to fully experience the unique flavor of beef tongue.

Cut near the internal organs, marinated with the house's secret sauce. Soft meat with a rich flavor. The combination of sauce and meat flavor is very appetizing.

Thick-cut skirt steak, limited supply. Firm and juicy texture, with a more intense meat flavor than usual cuts. The top choice for barbecue connoisseurs.

A double portion platter including three types of Japanese Wagyu, two types of Australian Wagyu, and one type of US beef. Allows you to taste beef from multiple origins and cuts at once. Suitable for indecisive diners or those who want to try various flavors.

Large tiger prawns. Firm and plump meat, with a captivating aroma from the shells after grilling. Sweet and elastic shrimp meat.

Giant wild shrimp, named for its arm-like thickness. Extremely thick meat, with a texture similar to lobster. Very high in freshness.

Sashimi-grade Hokkaido scallops from Japan. Tender and sweet texture. Recommended to grill until the surface is slightly charred and the center is still rare for the best flavor.

Fresh, high-quality cephalopod seafood. Thick and dense meat. Aromatic after grilling, with a chewy and sweet texture.

Threadfin salmon, marinated and air-dried. Delicate meat with rich fat. Crispy skin and savory, tender meat after grilling.

Eel grilled with a sweet and savory kabayaki sauce. Tender meat, rich in collagen. The sauce is flavorful and rich, no need for additional dipping sauce.

World-renowned premium oysters from France. Plump meat with a unique seawater salinity and hazelnut aroma. Crisp and sweet texture.

Large, pale-shelled shellfish. Plump and juicy meat, with a milky white broth. Extremely fresh and full of sea flavor.

Selected US top PRIME grade short rib, deboned for easy eating. Rich marbling, firm and juicy meat. Can be chosen with secret sauce or simple salt seasoning.

PRIME grade top sirloin steak. Firm meat with fat along the edges. Rich meat flavor, chewy texture.

PRIME grade ribeye cut. Characterized by a distinct fat cap in the center (the eye). Rich marbling, tender and juicy meat.

Selected Taiwanese pork jowl, also known as "golden six taels". Unique texture, crisp and chewy. Evenly distributed fat, full of aroma after grilling.

Ribs from Spanish Iberico pork. Due to their diet of acorns, the meat has a unique fruity aroma. Chewy and juicy texture, rich flavor.

The most tender cut of Iberico pork. Rich in fat but not greasy, with a texture and aroma comparable to beef.

Taiwanese pork belly, with alternating layers of fat and lean meat. Simply seasoned with salt and grilled until golden brown and crispy. Irresistible aroma of the fat, especially good with lettuce.

Taiwanese pork large intestine, prepared with the house's secret braising recipe. Crispy exterior and soft, chewy interior after grilling. Savory without any gamey taste.

Triangular cartilage below the chicken breastbone. Contains a little meat, with a crisp and refreshing texture. A very popular grilled item for drinking.

Chicken neck meat, only a small portion available per chicken. Chewy and tender texture, elastic. Delicate meat with a unique flavor.

Selected firm free-range chicken thigh meat. Firm and elastic texture, rich in juices. Crispy skin and sweet meat after grilling.

Young lamb chops from New Zealand. Delicate meat with a very mild lamb flavor. Grilling with the bone in locks in more juices, with a tantalizing aroma. Served as two pieces.

Sliced fresh onion. Becomes sweet after grilling, losing its spiciness. Soft texture, adds flavor to dishes.

Whole garlic cloves steeped and heated in sesame oil. The garlic becomes soft like potatoes, losing its spiciness and gaining a rich garlic and sesame aroma.

Freshly sliced green peppers. Retains a crisp texture after grilling, with a unique fresh aroma. Suitable for cutting through richness with meat.

Sliced king oyster mushrooms. They release moisture when grilled, becoming chewy and juicy with a faint almond aroma.

Young, tender corn, either on or off the cob. Crisp and sweet texture. Even sweeter and more delicious after grilling.

Enoki mushrooms mixed with butter and grilled in an aluminum foil container. The butter melts and infuses the mushrooms, creating a rich, creamy, and smooth texture.

Fresh shiitake mushrooms. Eat after grilling until they release their juices; the broth is delicious and the mushroom meat is tender and thick. Unique flavor.

Sliced Japanese yam. Slightly charred and crispy on the outside after grilling, crunchy and slightly sticky inside. Unique texture and delicate flavor.

Sliced green zucchini. Rich in water, tender and sweet after grilling. A refreshing and healthy grilled vegetable.

Extremely sweet corn variety. Plump kernels, caramelize after grilling, enhancing the aroma and making it juicy and bursting with flavor.

Boiled edamame in pods, usually sprinkled with a light salt seasoning. Refreshing and rich in bean flavor. A classic Japanese bar snack.

Marinated chicken pieces, battered and deep-fried. Crispy exterior, juicy interior. Japanese style, savory and delicious.

Crispy fried chicken cartilage. Hard and chewy texture, becomes more flavorful with chewing. Excellent with beer.

Fresh oysters coated in breadcrumbs and deep-fried. Crispy exterior, tender and juicy oysters inside. Rich sea flavor.

Scallops deep-fried with a special recipe. Crispy exterior, retaining the sweetness and fibrous texture of the scallops. A uniquely flavored fried dish.

Japanese steamed egg with scallops and truffle sauce. The egg is as smooth as pudding, with a rich truffle aroma and added umami from the scallops.

Luxurious steamed egg topped with snow crab meat. Each bite is filled with the delicate sweetness of crab and the smoothness of the egg. Elegant flavor.

Crab roe, crab meat, and seasonings grilled in the crab shell (kora). Extremely rich and savory flavor. Can be eaten with a small spoon or used as a dipping sauce.

Creative fried spring rolls filled with Wagyu and truffle. Thin and crispy wrapper, with meat juice and truffle aroma bursting out with each bite. A fusion of East and West.

Sea urchin wrapped in perilla or nori seaweed, then lightly battered and fried. Crispy exterior, with the sea urchin inside semi-melted, enhancing its sweetness.

Creative dish combining a crispy croissant with a juicy hamburger steak. The buttery aroma of the croissant complements the meaty flavor of the hamburger steak. Rich and fun texture.

White rice cooked with high-quality rice. Plump and chewy grains. An essential staple to accompany yakiniku.

Japanese rice ball mixed with mentaiko (spicy cod roe). Usually lightly grilled for a slightly charred exterior. Savory, slightly spicy, and rich in texture.

Grilled rice ball stuffed with yakiniku or mixed with meat juices. Crispy exterior, with rich meat aroma inside. Very filling.

Korean stone pot bibimbap, featuring black pork. The high temperature of the stone pot creates a crispy, browned layer at the bottom. Aromatic and rich with toppings after mixing.

Upgraded stone pot bibimbap with Wagyu slices. The Wagyu fat melts into the hot rice, making the flavor richer and more luxurious.

Fried rice stir-fried with diced beef tongue and chili. The diced beef tongue is chewy, and the chili adds flavor and stimulates the appetite. Full of wok hei, spicy and satisfying.

An ultimate luxurious rice bowl topped with Wagyu, sea urchin, and crab meat. A feast of premium ingredients from land and sea, each bite is a delicious experience.

Rich curry rice simmered with Wagyu. The meat chunks are tender and flavorful, and the curry sauce is full of meat aroma. Rich flavor.

Fried rice or sauced rice with a rich garlic flavor, paired with fresh shrimp. The garlic flavor enhances the sweetness of the shrimp. Aromatic.

Fried rice stir-fried with diced Wagyu and truffle sauce. The unique aroma of truffle perfectly combines with the Wagyu fat. Each grain is distinct, with a 고급 flavor.

Rice bowl made with the most tender Japanese Wagyu fillet. Extremely tender meat, served with a special sauce and rice for a luxurious experience.

Udon noodles with sea urchin and roe ("bubbles" texture). Usually mixed with a rich sauce (like white sauce or sea urchin sauce). Smooth and chewy texture, full of umami.

Light soup featuring kelp as the main ingredient. Clear and delicious broth. Suitable for cleansing the palate and warming the stomach after a meal.

Sweet clam soup. You can choose between a refreshing original flavor or a rich creamy flavor. Plump clam meat, broth full of sea flavor.

Chicken bone broth simmered for a long time to a milky white color, served with seasonal vegetables. Rich and sweet broth, high in collagen. Nutritious.

Slow-cooked oxtail soup. Clear broth with a rich flavor. Oxtail meat is stewed until tender, with collagen around the bones.

Oxtail soup seasoned with spicy miso. The rich miso and spiciness elevate the broth's complexity. Warming and appetizing.

Luxurious hot pot made with a whole mud crab. Extremely flavorful broth, rich with crab roe aroma. Suitable for sharing among many.

Doughnut with layered texture like a croissant. Crispy on the outside, soft on the inside, with a buttery aroma. Usually sprinkled with powdered sugar or drizzled with sauce.

Classic French dessert. A crisp caramel top with a smooth, rich custard pudding underneath. Sweet and delicious.

House-made panna cotta infused with rich black sesame. Creamy and smooth texture, with the sesame aroma spreading in your mouth. Sweet but not cloying.

Cake with a molten chocolate center. Moist and rich texture, with an intense chocolate flavor. Recommended to eat while warm.