The industry’s first full set of pigeon dishes, leading the Japanese barbecue trend.
The 180-day free-range pigeons from Chongming Island are used as the core ingredient, but pigeons from different times are used for different dishes involved.
In addition to the popular pigeon yakitori, which is the first of their kind in the industry, another highlight of the Miyahato menu is the special pigeon dish, which emphasizes the seasonality and the chef’s sophisticated cooking techniques.
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Phone:+86 195 4276 2518(same as wechat)
Reception hours: 2pm to 6pm
Chef Seiichiro Miyata’s charcoal grilling skills are profound, and he has created a unique subdivided pigeon parts exquisite charcoal grilling, and he is strict and demanding about the grilling time, counting by seconds.
A Japanese national who honed his skills at Ichimatsu, a Michelin-starred yakitori restaurant in Osaka, he joined Nanking Road Sassa as a sous chef in charge of grilling at the beginning of 2019.
Note: Ichimatsu, opened in 2007, is a popular restaurant for its kaiseki-style yakitori, which is served without a menu, with the chef making the optimal pairing for guests based on the ingredients of the day.
Pigeon, hen and goose in broth, stuffed with pigeon ravioli, try it without celery first, then try it with celery.
The star of the show, a collision of fried pigeon breast and carbohydrates.
rice is chilled four hours in advance, then cooked with roasted pigeon meat and pigeon broth, and mixed with special pigeon soy sauce, which has a unique flavor and distinctive aroma.
Partially cooked pigeon breast + legs roasted after three days, with seasonal variations of side dishes.