Hakata Tsuyu Shabu Teppanyaki Oshioi Shibuya Tomigaya Branch

Shabu-shabu dish where fresh vegetables from the season are wrapped in slices of Kagoshima Kurobuta pork and dipped in broth. Eating it with our homemade ponzu sauce with a citrusy tang or spicy yuzu grated radish allows you to enjoy the richness of the pork while keeping it refreshing. Minimum order is for 2 people.

A finishing noodle dish made with the soup from the shabu-shabu pot. Enjoy the chewy udon noodles, a specialty of the Goto Islands in Nagasaki Prefecture, in a Sanratan (hot and sour soup) style broth characterized by its acidity and spiciness.

Premium beef tongue that can be added to the shabu-shabu pot. It is thinly sliced and can be quickly dipped in the broth to enjoy its unique texture and umami.

A platter of Kurobuta pork for shabu-shabu. Enjoy the textures and flavors of different cuts at once.

Kurobuta pork shoulder loin for shabu-shabu. It has a good balance of lean meat and fat, and is characterized by its rich, original pork flavor.

Kurobuta pork belly for shabu-shabu. The fat is sweet and melts in your mouth when heated.

A platter of fresh vegetables for hot pot. The seasonal vegetables are simmered in the pot and enjoyed with the meat.

A wide and flat type of glass noodle. It absorbs soup well and has a unique chewy, elastic texture.

Soybean tofu, a standard ingredient for hot pot dishes. It is warmed in hot broth and enjoyed for its smooth texture.

Fresh raw chicken eggs. When beaten and used to dip the shabu-shabu meat and vegetables, they add a mellow flavor.

A Hakata regional dish of fresh kanpachi (greater amberjack) sashimi dressed with a special soy sauce-based sesame sauce. The fatty fish and fragrant sesame flavor pair well, making it a dish that goes perfectly with drinks.

Sashimi of Isaki, a white fish from Nagasaki Prefecture. The skin is lightly seared over an open flame to add a smoky aroma and enhance the sweetness of the flesh.

Sashimi of large water octopus from Hokkaido. It has a fresh, tender texture and the octopus's natural sweetness spreads as you chew.

Fresh raw sea urchin from Hokkaido. Its rich, creamy taste and the aroma of the sea fill your mouth. Enjoy it as is with a little soy sauce.

Sashimi of premium tuna's medium fatty cut. It has an exquisite balance of lean meat's umami and the sweetness of the fat, offering a melt-in-your-mouth texture.

Sashimi of the lean part of premium tuna. It has less fat and offers a rich umami flavor with iron, characteristic of tuna, and a firm texture.

A platter of fresh seafood recommended for the day. The contents change depending on the season and availability, allowing you to enjoy various types of sashimi in small portions.

Youngly harvested rakkyo (Japanese scallions) from Shizuoka Prefecture. It has less spiciness than regular rakkyo and offers a crisp texture and refreshing flavor.

A salad made with a variety of fresh vegetables. It is topped with a special "eating dressing" with a substantial texture that enhances the flavor of the vegetables.

A salad made with a very thick variety of burdock root. Mixing it with tuna adds richness, allowing you to enjoy the strong flavor and texture of the burdock in a milder way.

Gobo (burdock root) fried in a spicy coating. The crispy texture, the aroma of the burdock, and the spice are perfect as a snack with drinks.

A dish combining crunchy shark cartilage seasoned with plum paste (Ume-suisho) and celery. The crunchy texture of the cartilage, the acidity of the plum, and the freshness of the celery pair perfectly with sake.

A dish made with the liver and heart of Tsukuba chicken from Ibaraki Prefecture. It is cooked with plenty of green onions, allowing you to enjoy the rich flavor of the offal in a refreshing way.

Sweet and sour pork made with "JAPAN X" SPF (Specific Pathogen Free) brand pork, which is free from specific pathogens. This Chinese dish features pork and vegetables coated in a sweet and sour sauce, characterized by the tenderness of the meat and the sweetness of the fat.

A Korean-style grilled meat dish where thick slices of pork belly are grilled and eaten. The juicy pork is wrapped in vegetables or dipped in sauce.

A Japanese katsu dish made by mixing minced meat and onions, coating them, and frying. It is characterized by its crispy coating and the juicy meat juices that overflow from the inside. Served as a set of 2.

A small, bite-sized gyoza, a specialty of Fukuoka/Hakata. You can eat them in one bite, and enjoy the crispy skin and the umami of the juicy filling. It is common to eat them with yuzu pepper.

A steak made with "sagari," a part of the beef diaphragm. Although it looks like lean meat, it is very tender and offers a good balance of moderate fat and rich meat flavor.

Italian-style ice cream with concentrated flavors. Choose from rich flavors like strawberry milk and cream cheese.

Fresh kiwi fruit at its seasonal best. It has a good balance of sweetness and acidity, and can be enjoyed refreshingly as a dessert after a meal.

A Japanese sweet consisting of cream or bean paste sandwiched between crispy monaka (wafer) shells. As the name "Otona" (adult) suggests, it is designed to be less sweet or to pair well with alcohol.

Sake from Fukuoka Prefecture. Made with Yamada Nishiki from Itoshima, it has a solid rice umami flavor while maintaining a crisp finish. It is a junmai sake that pairs perfectly with meals.

Sake from Iwate Prefecture. A junmai sake with a well-balanced harmony of fruity flavors, rice umami, and moderate acidity. It is characterized by its modern and elegant taste.

A famous sake from Fukui Prefecture. "Icchōrai" is a local Fukui dialect word meaning "best outfit" or "best item." It is a ginjo sake characterized by its refreshing aroma and a very crisp aftertaste.

Sake from Miyagi Prefecture. A junmai karakuchi (dry) sake brewed for summer, with a fresh, crisp aroma and a clean acidity that suits the hot season.

Sake from Aomori Prefecture. A junmai ginjo sake with a rich aroma and a well-balanced flavor. It pairs well with meals and is a sake that you can drink without getting tired of.

Sake from Yamagata Prefecture. A luxurious sake brewed to junmai daiginjo standards, characterized by its clear, clean taste and a crisp, dry finish.

Sake from Ishikawa Prefecture. A summer-limited daiginjo sake, characterized by its freshness like "namazake" (unpasteurized sake) and its elegant, gentle mouthfeel. It is a rare limited edition.