Katana Shabu & Japanese Dining

Kushiage of shiitake mushroom caps stuffed with shrimp paste. Enjoy the juicy umami of the shiitake and the plump texture of the shrimp. Serve with sauce.

Yam potato kushiage, fried to a crisp. Features a fluffy texture and a sticky consistency, pairing well with simple salt or sauce.

Fried sweet potato with a sweet flavor, finished with salt and butter. The sweet and salty taste is addictive.

Bite-sized kushiage of scallop adductor muscle. Enjoy the concentrated sweetness and umami of the scallop.

A creative kushiage of fried salmon topped with tartar sauce and salmon roe. The rich sauce and the saltiness of the roe complement the salmon well.

Luxurious kushiage of whole snow crab legs. Enjoy the delicate sweetness and firm texture of the crab.

Kushiage of shishamo (smelt) filled with roe. Characterized by the popping texture of the roe and its fragrant flavor, it's perfect with drinks.

Kushiage of kelp with herring roe. A luxurious ingredient with a unique popping texture and the umami of kelp.

Fried baby shrimp. As the name suggests, it has a plump texture and the sweetness of shrimp fills your mouth.

Classic shrimp kushiage. The combination of crispy batter and juicy shrimp is the quintessential kushiage.

Kushiage made with fresh fish sourced daily. The type of fish varies daily, allowing you to enjoy the taste of the season.

Kushiage with minced meat stuffed into lotus root holes. Enjoy the crispiness of the lotus root and the umami of the meat simultaneously.

Kushiage of asparagus wrapped in bacon. The sweetness of the asparagus and the saltiness of the bacon are in perfect balance.

Kushiage made with Kurobuta pork from Kagoshima Prefecture. Enjoy this brand of pork, characterized by its sweet fat and tender meat.

Kagoshima Kurobuta kushiage topped with a special miso sauce. The rich miso flavor enhances the umami of the pork.

Luxurious kushiage made with Bungo Wagyu from Oita Prefecture. Enjoy the rich aroma and melt-in-your-mouth texture unique to Wagyu.

Bungo Wagyu kushiage finished with a miso sauce. The sweetness of the Wagyu fat and the richness of the miso are a perfect match.

Kushiage made with Bungo Wagyu fillet, a rare cut. Extremely tender with a refined flavor.

A luxurious dish of Bungo Wagyu fillet katsu with miso sauce. The tender meat and the flavor of the miso spread throughout your mouth.

A creative kushiage of plain chicken tenderloin with a hint of truffle. Refined and aromatic.

Chicken tenderloin kushiage topped with sour ume paste. A refreshing flavor that also serves as a palate cleanser.

Quail egg kushiage topped with mentaiko. The creamy egg and spicy mentaiko are a great combination.

Mochi kushiage topped with mentaiko. Enjoy the crispy exterior, chewy interior, and the flavor of mentaiko.

Kushiage made with oysters from Hiroshima Prefecture. The rich, creamy oyster umami is sealed within the batter.

A Western-style kushiage combining Camembert cheese and prosciutto. The melting cheese and the saltiness of the prosciutto pair well with wine.

Kushiage of avocado wrapped in thinly sliced meat. The creamy avocado and meat are a perfect match after frying.

Kushiage combining mochi, nori, and cheese. Enjoy the chewy texture, the aroma of seaweed, and the richness of cheese.

A set of 5 recommended kushiage skewers chosen by the chef. Order this if you can't decide.

A set of 10 recommended kushiage skewers by the chef. Ideal for those who want to enjoy a variety of flavors in a balanced way.

A set of 15 recommended kushiage skewers by the chef. Generously portioned and recommended for sharing among groups.

An omakase course enjoyed at the counter, combining sushi and Wagyu. Savor seasonal ingredients prepared by the chef right before your eyes.

A kaiseki course centered around carefully selected Wagyu steak. It consists of 8 courses, including seasonal appetizers and sashimi, showcasing the essence of Japanese cuisine.

An omakase kaiseki course featuring abundant Wagyu. Enjoy luxurious ingredients such as steak, shabu-shabu (or sukiyaki), and truffle rice.

A menu set featuring shabu-shabu or sukiyaki and a fresh assortment of sashimi. Please choose your preferred brand of meat.

A satisfying set including hot pot and sashimi, with kishimen noodles and dessert to finish.

A luxurious set featuring hot pot and sashimi, accompanied by exquisite truffle chawanmushi.

A yakiniku course featuring 8 different cuts of meat. Includes appetizers and chawanmushi, allowing you to enjoy a full yakiniku course.

The most tender part of the beef tongue, thinly sliced. Recommended to be lightly seared and enjoyed with lemon.

Luxuriously thick-cut tender part of the tongue. Enjoy the juicy meat juices and unique texture.

Premium kalbi with beautiful marbling. Rich in sweet fat and melts in your mouth.

Classic yakiniku, high-quality kalbi. Well-balanced between fat and lean meat, it pairs perfectly with rice and drinks.

Premium loin cut with fine marbling. Features a rich meat flavor and tender texture.

High-quality loin with a distinct red meat flavor. Less fatty and can be enjoyed lightly.

Lean meat with little fat, allowing you to enjoy the true flavor of the meat. Healthy and popular among women.

Steak cut using the center part of the fillet (Tête). Extremely tender with a refined flavor.

A rare cut, considered the highest grade of fillet. Exceptionally tender, it melts in your mouth with a delicate umami.

The thick part of the beef's first stomach (mino). Enjoy its unique crunchy texture.

Beef large intestine. Characterized by its moderate fat content and chewy texture, its flavor intensifies with each bite.

The base of the abomasum (Gia-ra). A hormone with a rich flavor and satisfying chewiness.

Luxurious dish of lightly seared large, thin slices of meat, enjoyed with the aroma of truffle and the richness of egg yolk. The meat melts in your mouth.

Fresh raw sea urchin. Enjoy its rich sweetness as a topping for meat or on its own.

A luxurious creative sushi featuring Kagoshima Kurogyu beef wrapped around rice, topped with sea urchin and truffle. A superb harmony of land and sea delicacies.

Yukke made with fresh marbled Wagyu beef. The salt-based seasoning enhances the natural sweetness of the meat.