Renga Sukiyaki (Renga) - Homepro Rama 9

A premium mixed meat set of 3 nationalities, consisting of Australian Wagyu, Charolais beef, and US Short Plate, offering a variety of textures in one dish. · Each type of meat has its own tenderness and unique flavor, suitable for those who want to experience the differences between various meats. · Popularly eaten with black sukiyaki broth or shabu-shabu, dipped until just cooked and eaten with fresh raw egg.

A high-quality French beef breed with good marbling, offering tenderness and a rich beef flavor. · The meat has a firm yet tender texture with a distinct beef aroma. · Briefly blanch in boiling broth to maintain the meat's tenderness and juiciness.

A5 grade Japanese Wagyu beef, neck cut, with beautiful marble-like marbling. · The meat is tender and melts in your mouth, with a sweet and fatty flavor from high-quality fat. · Should be blanched for just a few seconds to allow the fat to start melting, and eaten immediately.

A5 grade Japanese Wagyu beef, loin cut, the most tender cut with dense marbling. · Very tender texture, almost requires no chewing, with a unique Wagyu aroma. · Ideal for sukiyaki or clear shabu-shabu to appreciate the pure beef flavor.

An F1 crossbreed beef from Kagoshima, combining the tenderness of Wagyu with the rich flavor of dairy cattle. · Features beautiful marbling, offering a tender texture with a slight, satisfying chew. · An excellent choice for those who enjoy both tenderness and a distinct beef flavor.

Australian Wagyu beef, outside round cut, with moderate marbling. · The meat is tender with a rich, red meat flavor that is not overly greasy. · Best enjoyed with ponzu or sesame sauce to balance the flavor.

The belly cut, or karubi, with exceptionally high marbling. · Tender and juicy texture, with sweetness from the melting fat. · Delicious when eaten as sukiyaki, as the fat blends perfectly with the sweet and savory broth.

Kurobuta pork neck with marbling resembling marble. · Offers a tender, springy texture and a sweet, aromatic pork flavor, distinct from regular pork. · Cook thoroughly. The meat will remain tender and not dry or tough.

Kurobuta pork belly with beautifully layered fat and red meat. · When blanched, the fat melts, making the meat very tender and sweet. · The most popular cut for shabu-shabu. Pairs well with all types of dipping sauces.

A mixed set of various pork cuts, including belly, Kurobuta neck, and fresh pork neck. · Ideal for those who want to enjoy various types of pork in one dish, including tender, fatty cuts and lean meat. · Great value, can be shared by multiple people.