Vegetable Wrapped Skewers, Kyoto Duck Shabu-Shabu, and Horse Sashimi <Hidden Room Shippori>

Meat from the back of the duck (loin). It has a fine texture with moderate fat, and a fragrant aroma when grilled. It is recommended to enjoy it simply with salt or sauce.

Duck thigh meat. As it's a well-exercised part, it has elasticity and a rich umami flavor. The meat juice overflows with each chew.

A meatball made from minced duck meat. It has a rich duck flavor and a fluffy texture. It is grilled to a fragrant finish.

Enjoy fresh horse meat grilled yakiniku-style. Compared to beef, it has less fat and a lighter taste, but a rich umami. The trick is to not overcook it.

White leeks that become sweeter when grilled. They are extremely delicious when grilled with duck fat and are an essential accompaniment to duck dishes.

A long, thin mushroom with a characteristic crisp texture. It becomes fragrant when grilled and pairs well with alcoholic beverages.

Finely julienned green onion. When wrapped with meat and eaten, its refreshing sharpness enhances the richness of the fat.

A sauce made from grated daikon radish and citrus-based ponzu soy sauce. Recommended when you want to eat grilled meat with a refreshing taste.

A platter of two types of fresh horse sashimi, directly from Aizu, Fukushima Prefecture. Aizu horse sashimi is primarily lean meat and is characterized by being eaten with a special spicy miso soy sauce. It has a tender and mild flavor.

The inner part of the horse's hind leg. It is lean meat with little fat, offering a light umami flavor and tenderness.

A muscle cut from the back, it is particularly tender among horse meat cuts and has a refined flavor. You can taste the sweetness of the meat when eaten as sashimi.

A cut with a web-like pattern of fat within the lean meat. Enjoy a melt-in-your-mouth texture and the rich sweetness of the fat.

The fatty part below the horse's mane. It has a white, chewy texture and a creamy sweetness that spreads as you chew. Delicious when eaten with lean meat.

A rare cut from the area around the horse's ribs, with layers of lean meat and fat. It is characterized by its unique chewiness and the umami of the fat.

A shabu-shabu hot pot using duck meat from Kyoto. Enjoy fresh duck meat directly from the farm, lightly simmered in broth. Duck meat is rich in iron and healthy, and the broth is exquisite with the duck's umami.

Additional Kyoto duck loin meat for shabu-shabu. It is recommended to lightly simmer it in broth and eat it medium-rare.

Additional Kyoto duck thigh meat for shabu-shabu. It does not become tough when simmered and produces a good broth.

Additional duck meatballs for shabu-shabu. They become fluffy when added to the pot and become juicy as they absorb the soup.

Additional julienned green onions to add to the hot pot. They are an excellent match when simmered with duck meat and wrapped together.

Soba noodles to enjoy at the end of the hot pot. These noodles have uneven thickness and pair well with the rich duck broth.

Udon noodles to enjoy at the end of the hot pot. These firm noodles allow you to fully savor the hot pot's soup until the very end.