Shabu-shabu Kyu

A premium Japanese hot pot course featuring multiple cuts of high-quality Wagyu beef and pork. The meat is thinly sliced and cooked by swishing briefly in hot broth. Includes appetizers, vegetables, noodles, and dessert.

A luxurious shabu-shabu course that adds fresh oysters from Hyogo-Harima to the premium meat selection. Enjoy the rich flavors of Wagyu beef, pork, and seafood cooked in broth. A complete meal from appetizer to dessert.

A top-tier brand of Japanese Wagyu beef known for its high fat-to-meat ratio. The sirloin cut is incredibly tender and rich in flavor. Melts in your mouth when cooked.

Premium Wagyu sirloin from Miyazaki prefecture. Highly marbled and juicy with a rich, savory taste. A popular choice for shabu-shabu.

A lean cut of Miyazaki Wagyu from the hindquarters. Offers a deeper, meatier flavor with moderate tenderness compared to fatty cuts. Great for those who prefer less fat.

The most tender cut of Miyazaki beef with very little fat. It has a refined, subtle flavor and soft texture. Considered a luxury cut.

Sliced beef tongue, a delicacy in Japanese cuisine. It has a unique, slightly chewy yet tender texture and rich flavor. Cook quickly in the broth.

A rare cut from the shoulder of Kobe beef. Features distinct marbling and a rich umami flavor. Tender and gelatinous.

Pork from the Agu breed, native to Okinawa. Known for its sweet, savory fat and tender meat. A flavorful pork option for shabu-shabu.

A platter of seasonal Japanese vegetables such as leafy greens, mushrooms, and onions. Cook in the broth to add flavor and nutrition. Enjoy with dipping sauces.

Fresh large oyster from the Hyogo-Harima region. Creamy and briny ocean flavor. Choose your preferred preparation style.

A variety platter of premium raw horse meat (basashi). Includes different cuts with varying textures and fat content. Served with sweet soy sauce, garlic, and ginger.

Lean cut of raw horse meat. It has a clean, slightly sweet flavor and tender texture. A classic way to enjoy horse sashimi.

Raw horse meat with visible fat marbling. Richer and sweeter than the red meat cuts. Melts softly in the mouth.

The fatty meat from under the horse's mane. It is white, firm, and melts in your mouth with a creamy texture. Often eaten together with red meat.

A rare cut from the diaphragm area. It has a distinct texture and savory flavor. Served raw as sashimi.

The most tender cut of horse meat. Very lean and soft with a delicate flavor. A premium choice for sashimi.

Meat from the rib area with good marbling. Juicy and rich in umami. Served thinly sliced.

A premium cut near the shoulder. Highly marbled and flavorful. A luxurious sashimi experience.

Fermented tuna entrails pickled in salt. Intense, salty, and savory flavor. A classic chinmi (delicacy) perfectly suited for pairing with sake.

Sliced shark cartilage tossed with sour plum paste. Crunchy texture with a refreshing tart flavor. A popular appetizer to go with drinks.

Spicy marinated cod roe that has been lightly grilled. Salty, spicy, and savory with a granular texture. Great with rice or alcohol.

A traditional Japanese rolled omelette made with dashi stock. Fluffy, juicy, and savory-sweet. Mixed with spring onions for extra flavor.

Minced raw horse meat seasoned and often served with egg yolk. Rich, creamy, and flavorful. Mix the egg yolk in for a smoother texture.

Raw horse meat that has been lightly smoked. The smoking process adds a savory aroma to the tender meat. Served sliced.

A luxurious sandwich featuring a thick cutlet of premium Miyazaki beef fillet. The bread is soft and the meat is incredibly tender. A high-end take on the katsu sando.