With the winter chill deepening, the yearning for comforting, warm meals becomes increasingly pronounced. In response to this seasonal need, ITO Restaurant in Beijing has thoughtfully introduced a bistro menu that showcases passionately prepared dishes, providing a delightful remedy to the outdoor chill.
Teppanyaki — searing hot food — is a delectable feast that combines food with flames, and is the perfect winter cure. Whether shrimp, scallop or beef, the ingredient goes from raw to cooked amid the aromatic pyrotechnics as the chef and guests are separated by the teppan grill.
Robatayaki, a cooking method that dates back to 400 years ago, is a simple way to cook but make the ingredients flavorful under fire. The fried eel with Sichuan pepper is a must-try as well as the green pepper cheese with pork belly.
ITO Restaurant's slow-cooked dishes stand out as another highlight. The meticulous process of infusing the broth with the essence of carefully selected ingredients involves slow cooking at low heat. This method gradually unveils the layers of freshness inherent in each ingredient.
The Wagyu beef sukiyaki is an absolute must-try, offering a delightful winter treat with its warm pot and carefully selected ingredients. Equally enticing are other hotpot options, such as the oyster chicken pot, spicy pork soup, and spicy kimchi pork belly hotpot.
