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醍醐 Omakase · Creative Yakitori & Chankonabe Restaurant

日料 · ⭐ 4.3

Room 107, No. 66, Gongrentiyuchang North Road

Dishes

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  Three-Flavor Marinated Shrimp

  Three-flavor marinated shrimp is a cold dish made with fresh shrimp, seasoned with salt, sugar, vinegar, garlic, ginger, and chili. The shrimp remains tender and retains its natural flavor and crispness.
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  Three-Flavor Chicken Thigh

  Three-flavor chicken thigh is a dish featuring chicken thighs, typically marinated and then pan-fried or stewed. Seasonings like soy sauce, cooking wine, and ginger are added for flavor. Some methods layer sweet, salty, and spicy tastes through staged cooking or different sauces.
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  Wagyu Tongue Core

  Wagyu tongue core uses premium wagyu's tongue tip, marinated and quickly pan-seared or charcoal-grilled to retain its tender texture and natural flavor.
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  Mashed Potatoes

  Mashed potatoes is a home-style dish primarily made from potatoes. The preparation method typically involves boiling the potatoes, peeling them, and then mashing them into a smooth consistency. Depending on personal taste, ingredients such as milk, butter, salt, and pepper can be added and mixed thoroughly.
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  Signature Wild Vegetable Seafood Salad

  Signature wild vegetable seafood salad consists of fresh wild vegetables, shrimp, crab meat, and squid, dressed with a special sauce, refreshing and delicious.
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  Spicy麻 Pea with Sichuan Pepper

  Spicy麻毛豆 is a cold dish made primarily with fresh soybeans. After boiling and shelling, the beans are mixed with Sichuan pepper, chili, garlic, ginger, soy sauce, vinegar, and sesame oil.
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  Spicy and Numbing Tofu Pudding

  Spicy and numbing tofu pudding is a cold dish made with soybeans marinated in chili and Sichuan pepper. It has a fresh and tender texture with a spicy and numbing flavor, commonly served as an appetizer.
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  Sea Urchin Truffle Crab Mashed Potato

  Sea urchin black truffle crab mashed potatoes: mashed potatoes as base, mixed with cream and butter, then blended with fresh sea urchin, black truffle slices, and crab meat, garnished with truffle bits or sea urchin roe.
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  Charcoal-Grilled Air-Dried Pigeon Legs

  Charcoal-grilled air-dried pigeon legs feature crispy skin and tender meat, with a rich, savory flavor from slow roasting over charcoal.
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  Mint Pepper Spicy Chicken

  Mint chili spicy chicken is a dish made with chicken, mint leaves, and chili. Chicken pieces are marinated, then stir-fried with Sichuan pepper and dried chili, finished with fresh mint for aroma. Bright red color, tender texture, with distinct numbing, spicy, and fragrant flavors.
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  Shark Fin Rice

  Shark fin fried rice is a dish made primarily with shark fins and rice. After soaking, the fins are stewed in broth until tender and flavorful, then poured over hot rice. A small amount of seasoning is added to enhance the taste.
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  Chicken Hearts

  Chicken heart dishes are made primarily from fresh chicken hearts, carefully processed and seasoned with appropriate spices, then prepared through cooking methods such as stir-frying, grilling, or boiling. The dish has an appealing color and a tender, elastic texture.
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  Chicken Diaphragm

  Chicken diaphragm is the muscle tissue connecting the chest and abdominal cavities in chickens, commonly used in cooking. Main ingredient is chicken diaphragm, cleaned and prepared for stir-frying, boiling, or stewing, often paired with vegetables or seasonings.
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  Chicken Skin

  Chicken skin is a dish made from the skin of chickens. Typically, the chicken skin is peeled off, then cleaned and processed through simple methods such as boiling or frying to make it crispy and delicious. Chicken skin can be enjoyed as a snack on its own or used as an ingredient to enhance the texture and flavor of dishes.
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  Pigeon Leg Meat

  Pigeon leg meat is made from pigeon thigh muscles, cleaned and sliced or cooked whole. Common methods include braising, stewing, roasting, or stir-frying, often seasoned with scallions, ginger, garlic, soy sauce, and cooking wine.

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