Menu : Taiwan Ryouri Kokyuu

Additional sauce 220 yen. Saa Tsa Ho Ko A classic among Taiwanese hotpot dishes. The authentic taste is eaten with dried shrimp and red onion-based ``shacha sauce'' and raw egg sauce. *Please order hot pot for 2 people or more.

Mahler Heisenhoko is a richly flavored Hot pot with lots of Seafood and a rich flavor that shines through the spiciness. *Please order hot pot for 2 people or more.

Suwon Soo Ho Ko This is a great value hot pot where you can enjoy both ``Sa Cha Hot pot'' and ``Mala Seafood Hot pot.'' *Please order hot pot for 2 people or more.

Taiwanese udon is rare in Japan. You'll be impressed by the new chewy texture!

The ``zosui'', a soup packed with the flavor of Hot pot, is a real hit! !

Liang Bantou Gansu Noodle-shaped dried tofu mixed with celery and other vegetables.

High-quality jellyfish head is used, so it has a good texture.

Century egg The tofu is handmade and has a soft finish.

Song Hua Century egg This is Century egg directly imported from Taiwan, which is highly nutritious and rich.

Schenza Sao Pork belly is carefully rubbed with spices and steamed once to remove excess oil. For a snack! !

Dua Chunchen Coarsely ground pork, chives, and textured kwai wrapped in bean paste seasoned with curry flavor.

Gia Tsai is a staple of Chinese cuisine. Please take a break from chopsticks.

Pao Tsai is a Taiwanese pickle made from radish, cucumber, and carrots pickled in sweet vinegar.

Shanra Sumpan A large and crunchy menma made with bamboo shoots from Taiwan. The image of menma will change.

Jiang Zong Yu Chi A cold dish made with tender steamed chicken thighs topped with a refreshing sauce of green onions and ginger.

Senraja Oban Shantsai A refreshing salad that goes well with fresh chili peppers and coriander.

Zoutautouya Quickly boiled bean sprouts topped with meat miso. It is an essential dish at Taiwanese street food stalls.

Ensui We use cilantro, which has a very fragrant aroma. The aroma of coriander matches the flavor of the meat miso, making this a popular menu item at the Forbidden City that is irresistible for coriander lovers!

Market price. Chinzai (Please choose from the blackboard in the store) A dish of seasonal green vegetables stir-fried with salt and garlic over high heat. Please ask the staff for details.

Zoutzao Chetu Stir-fried eggplant and basil with meat and miso. I can't get enough of the scent.

Chason Enjoy stir-fried bamboo shoots, kwai, and shrimp wrapped in lettuce. You can enjoy various textures.

Mahlerdorff This is our original popular menu that uses over 20 types of seasonings. It is made with pepper for a spicy finish.

Dzua Jiao Bai Son A Taiwanese specialty, fragrant ``Makomo'' mushrooms are battered, fried, and seasoned. It has a texture similar to bamboo shoots and a scent similar to corn.

Camraa is a delicacy made from half-raw Taiwanese freshwater clams, which have no harsh taste, and are seasoned with rice wine and soy sauce containing garlic. Please be careful not to eat too much with raw oysters. *Not available in summer. note that.

It becomes even more delicious when you eat Enchan Guzume with green onions and garlic slices.

Fuekiwan is a dumpling of minced squid that is quickly fried. Please enjoy hot. This is street food in a port town.

Tsa Tzu Chao After being boiled until soft, the skin is fried at a high temperature to make it crispy and easy to eat. It's full of collagen.

Sui Chaozu is a popular dish in the Forbidden City. The boiled Gyoza / Dumpling in the soup are chewy.

This is the typical menu of Oachen Yatai. A sweet and spicy sauce is applied to the oyster-filled egg roll.

Tsai Daaukwei Taiwanese specialty radish rice cake made by steaming dried shrimp, fried red onion, and daikon radish mixed with joxin flour. There are many different flavors depending on the region and family.

Tin Shan Owasun Stir-fried peanuts and whitebait. It's also perfect as a snack with alcohol.

Tsai Po Nan is a crunchy Taiwanese dish made by mixing dried radish with eggs and green onions and grilling it, and is a local favorite.

Boil the squid, top with green onions, and drizzle with soy sauce. Finish by drizzling with piping hot scented oil and serve.

Naiyu Sha Chow Dressed with special mayonnaise. The crunchy shrimp and the sweetness of the apple are a perfect match.

Tsagaari Stir-fried clams with a nice aroma. It's spicy and goes great with beer.

Kyamsohae Enjoy the whole delicious fresh shrimp, including the head! ! These are fresh shrimp that can be eaten raw.

Inshinhii Stir-fried battered and fried Japanese fish and fermented black beans.

Shokunzerkinzai The seasoning is simple so that the goodness of each ingredient remains.

A hearty dish made with whole fried squid, a specialty of Shilin Night Market. Cut it with scissors and have it as a snack! !

Chinto Charen: Freshly stir-fried shrimp with a refreshing ginger flavor.

Chotsangnyeozosu The texture of yellow chives is addictive.

Yau Kochiting A dish with distinct aromas of chicken, yellow melon, green pepper, and cashew nuts.

Shanjiaozuadzi Tender fried chicken breast. Finished with fragrant Japanese pepper.

Tsakeken Carefully prepared. Enjoy the texture of gizzard.

Chintun Nyoro: Domestic beef shank slowly simmered with ginger and rice wine. It's a refreshing dish.

Hei Tsu Paikou Bone-in spare ribs finished with black vinegar sauce.

Zua Pai Kuu Fried bone-in spare ribs flavored with basil, garlic, green onions, and chili peppers. It goes well with beer.

Yang Ro Ching Tsai This is a classic combination in Taiwan.

Tammy To finish off your drink, enjoy ``Taiwanese street food specialty'' Ramen! ! A well-seasoned soup with noodles and vegetables, topped with homemade meat miso with green onions. Top with coriander and it's done♪

The only difference from Turbi Hoon is the noodles. It tastes like an authentic street food stall.

Lu Rohan Taiwanese meat and miso-cooked rice. The right amount of spice goes well with rice.

Steamed sticky rice, dried shiitake mushrooms, pork, chestnuts, etc. wrapped in bamboo leaves.

Gyakka Cao Fun A simple fried rice that allows you to enjoy a variety of textures in your mouth, such as the crunchiness of Taiwanese dried radish and the crunch of cabbage.

Cao Mien - Simple salty Yakisoba (stir-fried noodles). It is characterized by chewy, curly egg noodles. It is made with dried shrimp, red onion, etc. for a nice aroma.

Cao Rice Noodles Rice noodles are carefully infused with the flavors of dried shrimp, red onion, shiitake mushrooms, and pork. You can also eat it with sauce for other dishes instead of white rice.

Sansenku Opaa A delicious dish that harmonizes the aroma of scorched rice with the flavor of ankake.

Tsao Mee Tai Wu is a Taiwanese fried udon noodle. These noodles are unique and chewy. It's hard to find in Japan.

Tanmi Tai Udon Warm soup udon. It has a refreshing salty flavor with celery and red onion. The noodles are chewy.

Eijingtang A soup made by steaming pork guts with pearl barley and herbs.

Jinxinkoe A soup made with steamed Korean carrots and chicken.

Suwan Ratan A sour and spicy soup with lots of ingredients. Taiwan's hot and sour soup is characterized by its spiciness, not with chili peppers, but with pepper.

Ching Zai Dan Fatang A refreshing salted egg soup with lots of ingredients. It's healthy.