Hitori Shabu

Our signature 'egg foot' soup. It has a mellow, sweet flavor and an aroma of 'egg foot', perfect for fatty meats to enhance their mellowness.

Our kombu soup uses a special type of kombu, RISHIKOMBU, from northern Hokkaido. It has a rich, delicious, and mellow flavor.

Our signature Tonkotsu Karai soup. Made by simmering pork bones for a long time to achieve a rich, aromatic, and mellow pork broth.

Paitan soup, a soup made from chicken bones simmered for a long time until a rich, full chicken flavor is achieved. Enhanced with truffle oil for added aroma.

Seafood soup made from fish and scallops. Sweet flavor with an aromatic seasoning.

Rich soup simmered from shrimp heads. Aromatic and mellow.

Our signature sukiyaki broth is a sweet and savory black broth, prepared in the traditional style. The broth is designed to coat the meat, perfect for enjoying with beef and pork.

This cut of pork is more tender than others. It's a cut near the pork neck. Only two such cuts are available per pig.

A special breed of pork raised on real sweet potatoes (Imo) from Japanese farms, giving the meat a natural sweetness, tender marbling, and a unique aroma. (Note: Description for Belly seems mixed with Imo Buta in layout, defaulting to Belly characteristics). Pork belly with beautiful layers of marbling.

A special breed of pork raised on real sweet potatoes (Imo) from Japanese farms, giving the meat a natural sweetness, tender marbling, and a unique aroma. When paired with shabu-shabu, the flavor becomes even more outstanding and harmoniously complex.

Special breed of black pig from Spain, renowned for its excellent flavor. Tender texture and a unique taste.

Charolais cattle, originating from the town of Charolles, France. Considered high-quality beef.

Australian Wagyu beef, outer hip cut. A lean red meat cut that is still tender and delicious.

Wagyu beef from the shoulder and sirloin. Rich flavor, unique aroma, tender until it melts in your mouth.

Meat from the abdominal bone area of the cow. The highlight of this cut is its distinct beef flavor.

Knuckle cut, selected exclusively for A5 grade, resulting in tender meat with a rich flavor.

Meat from the neck to the shoulder area. Marbling is distributed throughout the cut, making the meat tender and juicy.

Meat with marbling throughout the cut, making it juicy, tender, and rich in flavor. A balanced taste experience.

Zabuton is the lower part of the upper neck. Zabuton translates from Japanese to "Little Pillow." The highlight of this cut is its pillow-like tenderness.

Meat from the abdominal bone area of the cow. The highlight of this cut is its distinct beef flavor, rich beef aroma, and beautiful marbling.

Authentic Japanese hot pot, a complete meal in one pot. Features rich broth and specially selected premium ingredients for an easy and satisfying Japanese experience.

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