YELLOU

A custard cream made with fluffy, sweet Anno sweet potatoes, topped with crispy caramel.French toast that you can eat while changing the flavor by dipping it in honey milk.

A hot dog featuring an extra-large sausage made with carefully selected Agu pork.With whole grain mustard and marinated purple cabbage.

The classic French fries are served in a large portion, Parisian bistro style.With its luxurious truffle flavor, it's delicious on its own or as a side dish for other meals.

The cross-section, baked to a perfect degree that just barely maintains its shape, is caramelized to a crisp, crème brûlée-like finish.It's truly a "drinkable Basque cheesecake."

Rich, creamy cheesecake with the refreshing taste of shikwasa citrus.Topped with walnuts and freshly grated natural cheese.

This firm pudding is baked here at Yellowu in Kumoji.Served with seasonal fruits and fresh cream.

"PAIKAJI COFFEE" is transformed into a luxurious jelly.Serve with vanilla ice cream and whipped cream.

Espresso and vanilla ice cream from "PAIKAJI COFFEE".Warm + cold.Bitterness + sweetness.

After a hearty French meal, ice cream is the perfect treat.A delicious way to refresh your palate.

The fluffy, puffed-up open omelet is like a soufflé.Then, top it with a luxurious sauce made with plenty of truffles.Enjoy it while it's hot.

A large minced meat cutlet, mixed with wagyu beef and beef tongue, is filled with plenty of gooey, melted cheese.With homemade tomato sauce.

Classic Parisian bistro dishes, reimagined in the Yellou style.The rare steak, seasoned with various condiments, is best enjoyed with an egg yolk.It's also delicious with bread or French fries.

The tuna, crispy on the outside and moist and rare on the inside, is paired with a yogurt sauce and a soy sauce-based vinaigrette.A supreme product.

Yellowu's signature dish is a cutlet made with the rare beef fillet "Chateaubriand," cooked to perfection.Drenched in a sauce made with plenty of red wine.

Plump, sweet shrimp with a touch of sweet and sour vegetables.A modern take on carpaccio, featuring a sheet-like jelly infused with hibiscus fragrance.

A traditional French meat appetizer.This is truly the French version of high-grade "pork."Serve with carrot salad and whole-grain mustard.

The skin side of the luxuriously thick-cut smoked salmon is grilled to a fragrant crisp.The combination of the soft-boiled egg sauce and the green vegetables creates a truly delightful taste experience.

With crispy bacon and cheese-flavored croutons for added texture, and topped with plenty of freshly grated cheese and a soft-boiled egg, Yellowu's Caesar salad is practically a drink.

A salad topped with plenty of homemade chicken salad, cooked to perfection for a moist and juicy texture.Fresh lemon flavor makes this "edible protein" addictive.

The vegetables delivered from the market every morning are mainly locally grown and in season.Dip those vegetables in homemade bagna cauda sauce.

The classic French fries are served in a large portion, Parisian bistro style.With its luxurious truffle flavor, it's delicious on its own or as a side dish for other meals.

A super-sized sausage weighing over 100 grams, made with carefully selected Agu pork.Serving it with aligot is a combination typical of the Alsace region in northern France.

Hard-crusted breads are a perfect match for bistro cuisine.It's great as a palate cleanser, or you can use the baguette to soak up the sauce left on the plate.It is by no means a breach of etiquette.

Plump oysters are sautéed in escargot butter and then boldly placed on top of a seaweed-flavored risotto.Break the egg yolk and make it into a "French-style egg rice dish."

Morisana spaghetti pairs exceptionally well with arrabbiata sauce.The spicy tomato sauce, komatsuna (Japanese mustard spinach), and boiled whitebait all work well together.

This is a classic pasta dish with a mild tomato sauce and plenty of mozzarella, resulting in a mellow and flavorful taste.The cheese melts in your mouth.

The pesto sauce, specially tuned to complement the mineral-rich clam broth, offers a familiar yet fresh taste.

Break the runny soft-boiled egg and it's done.A truly satisfying carbonara, with rich cheese, the depth of flavor from sautéed bacon, and the sharp kick of black pepper all coming together perfectly.

Using two cooking methods—low and high temperature—the perfectly cooked, moist pork loin offers a taste that will change your perception of pork loin.A classic dish served with whole-grain mustard sauce.

The chef reinterprets a kebab from his time training in Paris, transforming it into a French dish.The bone-in chicken is confited before being used for kebabs.Experience the essence of French cuisine.

The lean meat of cattle raised healthily in the vast natural environment of New Zealand has a flavor similar to that of Japanese Shorthorn beef.Served with a sauce that pays homage to a certain Boursin Ail.

The hamburger made with Wagyu beef is extra large, weighing over 300 grams.The caramelized onions and gooey cheese sauce are perfect for kids too!

Thickly sliced ribeye from Grade 4 mature Japanese Black Wagyu beef.In the unpretentious, everyday Parisian style of "steak frites".

The cross-section, baked to a perfect degree that just barely maintains its shape, is caramelized to a crisp, crème brûlée-like finish.It's truly a "drinkable Basque cheesecake."

Rich, creamy cheesecake with the refreshing taste of shikwasa citrus.Topped with walnuts and freshly grated natural cheese.

"PAIKAJI COFFEE" is transformed into a luxurious jelly.Serve with vanilla ice cream and whipped cream.

After a hearty French meal, ice cream is the perfect treat.A delicious way to refresh your palate.

Espresso and vanilla ice cream from "PAIKAJI COFFEE".Warm + cold.Bitterness + sweetness.

This firm pudding is baked here at Yellowu in Kumoji.Served with seasonal fruits and fresh cream.