Sukii Shabu Samyan

A Japanese-style hot pot dining experience where you cook fresh ingredients at your table in simmering broths. Includes a wide variety of meats, seafood, vegetables, and sides. Perfect for sharing and trying multiple flavors.

A classic clear broth made from kombu dashi. Mild and savory, designed to enhance the natural flavors of the meat and vegetables without overpowering them.

A rich, sweet and savory soy sauce-based broth. Typically paired with raw egg for dipping cooked meat. Offers a bold umami flavor.

A spicy and numbing Chinese-style broth containing Sichuan peppercorns and chili oil. Offers a distinct tingling sensation and robust heat.

A citrus-based soy sauce. Tart, tangy, and refreshing, it cuts through the richness of the meat.

A creamy, nutty dipping sauce made from ground sesame seeds. Rich and savory with a hint of sweetness.

A sweet soy-based sauce specifically designed to complement the sukiyaki broth.

A spicy and sour Thai-style dipping sauce made with chili, lime, and garlic. Zesty and vibrant.

A spicy paste or sauce with Sichuan peppercorn notes, adding extra heat and numbing sensation.

Raw egg, typically beaten and used as a dipping sauce for hot meat cooked in Sukiyaki broth. Creates a creamy coating on the beef.

Thick, chewy Japanese wheat noodles. Best added to the hot pot at the end of the meal to absorb the flavorful broth.

Transparent noodles made from starch. They become slippery and soft when cooked, absorbing the soup quickly.

Low-calorie noodles made from the konjac plant. They have a firm, gelatinous texture.

Curly dried noodles that cook quickly. A comfort food staple that pairs well with spicy broths.

Steamed white rice. A simple side dish to accompany the savory meats and soups.

Fried rice cooked with plenty of garlic and savory seasonings. Aromatic and flavorful.

A premium cut of beef known for its rich marbling and tenderness. Sliced thin for quick cooking in the hot pot.

A shoulder cut of beef with a distinct line of gristle that becomes tender when cooked. Flavorful and slightly chewy.

A leg cut that is lean and muscular. Offers a strong beefy flavor and firm texture.

A lean and tender cut from the rear back of the cow. Balanced flavor and texture.

Ground beef seasoned and ready to be shaped into balls or cooked loose. Soft and easy to eat.

A well-balanced cut of pork with both lean meat and fat. Remains tender after boiling.

A lean cut of pork. Mild in flavor and firm in texture when cooked.

A rich, fatty cut of pork. The fat renders into the broth, adding flavor, while the meat stays juicy.

Seasoned ground pork. Can be spooned into the soup to make small meatballs.

Imitation crab meat combined with seasoned minced pork.

Thin slices of lean chicken breast. Healthy and mild, taking on the flavor of the broth.

Freshwater prawns with sweet, firm meat. The heads often contain savory tomalley.

Firm and chewy squid pieces. Mild seafood flavor.

Small whole octopuses. Chewy texture and distinct seafood taste.

Shrimp with shells removed for convenience. Sweet and tender.

Squid scored in a crosshatch pattern that curls up beautifully when cooked. Tender and decorative.

White fish fillet with a soft, flaky texture and mild flavor.

Shellfish with tender orange meat. Adds a savory ocean flavor to the soup.

Soft soybean curd. Mild and healthy, it absorbs the flavors of the soup.

A cube-shaped fish paste product with a texture similar to tofu but the flavor of fish cake.

Fish paste molded into shapes, offering a bouncy texture.

Balls made from minced shrimp paste. Sweet and savory.

Fish balls flavored with salmon. Typically orange in color with a distinctive salmon taste.

Bouncy fish balls containing a rich, creamy salted egg yolk filling.

Tube-shaped roasted fish cake. Chewy and savory.

Leafy cabbage that softens and sweetens when cooked in broth.

Water spinach with hollow stems. Crunchy texture even after quick boiling.

A type of Chinese cabbage with green leaves and white crunchy stems.

Small, immature corn cobs. Sweet and crunchy.

Sliced orange root vegetable. Adds sweetness and color to the pot.

Thick stalks of leek (Negi). Adds a sharp, aromatic onion flavor to the broth.

Sliced yellow onion. Becomes soft and sweet when boiled.

King Oyster mushroom. Thick, meaty texture and mild flavor.

Dark brown mushrooms with a rich, earthy umami flavor.

Enoki mushrooms. Long, thin white mushrooms with a crisp, stringy texture.

Fresh minced chili peppers. Add to dipping sauce for extra heat.

Fresh minced garlic. Essential for customizing dipping sauces.

Fresh green onions. Used as a garnish in sauces or soup.

Deep-fried potato strips. Crispy and salted.

Breaded and deep-fried chicken pieces.

Japanese-style fried chicken. Marinated in soy sauce, ginger, and garlic before frying.

Japanese dumplings filled with minced pork and vegetables. Pan-fried or deep-fried.

Shaved ice dessert topped with sweet red bean paste and syrup.

Shaved ice topped with fruit punch flavor syrup and jelly.

Shaved ice with blue syrup and jelly toppings.

Deep-fried Chinese steamed buns. Crispy on the outside and soft inside. Often eaten with sweetened condensed milk.

Scoops of ice cream from the 'ete' brand.

A sweet, floral herbal drink made from chrysanthemum flowers. Yellow in color and very refreshing.

Brewed tea, likely jasmine or oolong. Served hot or cold to cleanse the palate.

A matcha drink brewed without milk, similar to an iced green tea but with matcha powder.

Carbonated sodas like Coke or Sprite.

Plain drinking water.

A matcha latte using culinary grade matcha from Shizuoka. Features a blend of cultivars with a nutty, bittersweet profile.

A premium matcha latte using Okumidori cultivar from Mie prefecture. Known for its strong umami 'seaweed' flavor and rich body.

A dessert drink or dessert inspired by tiramisu but flavored with matcha green tea.

A matcha drink paired with coconut water or milk, utilizing the Okumidori matcha variety.

A refreshing mix of matcha green tea and Yuzu citrus. Tart and aromatic.

A tropical-style matcha drink, likely mixed with pineapple or other tropical fruit flavors.

A blended frappe drink combining coconut and Okumidori matcha.

A latte made with Hojicha (roasted green tea). Has a toasty, caramel-like flavor with less caffeine.

A latte made with Genmaicha (green tea with roasted brown rice). Offers a nutty, popcorn-like aroma.

A sweet milk-based drink flavored with strawberries. Pink and creamy.

Likely an apple-flavored sparkling drink. Refreshing and fruity.

A floral and fruity lemonade combining the sweetness of lychee with the aroma of rose.

Soft glutinous rice cake stuffed with sweet filling and a whole strawberry. Chewy, sweet, and juicy.

The house special mochi dessert.

Mochi rice cakes flavored or dusted with cocoa powder. A chocolatey twist on the traditional treat.

A rich and airy chocolate dessert made with dark chocolate. Smooth and decadent.

Cream puffs filled with matcha-flavored custard or cream. Crispy shell with a soft filling.

A cake layering flavors of red bean (azuki), matcha green tea, and chocolate.

Coconut ice cream served with sticky rice and durian fruit. A rich and creamy tropical dessert.

Shaved ice flavored with sweet Thai tea, topped with fresh durian. Combines the herbal tea flavor with the creamy pungency of durian.

Thick slice of toasted bread, likely topped with sweet spreads or dips like pandan custard or condensed milk.

Fried Chinese bun served with a scoop of ice cream. A contrast of hot, crispy bread and cold ice cream.

Thai tea flavored shaved ice topped with savory salted egg sauce or crumble. A sweet and savory combination.

Classic Thai dessert of sweet sticky rice and ripe mango, served with a scoop of ice cream.