Qiūfēng Xuān Guōwù Nángǎng Diàn

This is a premium pork from Iberian pigs, known for their acorn-rich diet. The meat has a nutty aroma and rich marbling similar to Wagyu beef. Recommended to cook until tender in the hot pot broth.

A precious cut from the pork jowl, sliced thickly to retain its texture. The meat is unique, with a crisp and chewy bite, and a sweet flavor. Best cooked thoroughly in boiling soup.

Slices of pork shoulder from local pigs. The fat-to-lean ratio is balanced, with firm meat that is not dry. After cooking in the broth, it has a firm and delicious texture.

Thinly sliced pork belly, rich in fat. The fatty parts become translucent after cooking, with a tender texture. Suitable for those who enjoy the aroma of fat and a smooth mouthfeel.

Tender lamb slices from New Zealand. The meat is sweet and delicate, without a strong gamey flavor. Quickly swish in the soup to maintain its tenderness.

Firm-textured free-range chicken with a unique, rich chicken aroma. The texture is chewier and more layered than regular chicken. Recommended to cook thoroughly in the hot pot.

A value lunch set available on weekday afternoons. You can choose any two from five selected meats. It's an economical choice to enjoy various meats at an affordable price.

Premium beef brisket slices (beef belly), with alternating layers of fat and lean meat. This is a classic beef choice for hot pot, rich in fat. Briefly dip in the hot soup before eating.

Beef shoulder rib slices, with a lower fat content. The meat is firm with a fresh beef aroma. Suitable for those who don't like overly greasy textures. Avoid overcooking to prevent toughness.

Highly popular marbled beef, featuring beautiful marbling. Tender with a moderate chewiness. Recommended to cook for three to five minutes to retain the meat's natural sweetness.

Pure Angus beef slices with fine, evenly distributed marbling. The meat is juicy and extremely tender, without being greasy. Enjoy the premium texture by lightly dipping in boiling soup for a few seconds.

Thinly sliced North American beef tongue, served with seasoned scallion salt. Unique texture, both crisp and springy. Enjoy it wrapped with scallion salt after cooking for excellent flavor.

A classic Japanese broth, slow-simmered with carefully selected bonito flakes. The flavor is light and savory, with the umami of bonito. Suitable for pairing with various meats and vegetables, as it won't overpower the original taste of the ingredients.

A Sukiyaki broth in the Kanto style from Japan, containing beef fat. Simmered with rich soy sauce, sake, and kelp, it has a thick, sweet, and savory flavor. Suitable for diners who prefer strong flavors and enjoy cooking beef.

A rich chicken broth inspired by the Kanazawa 'Jibuni' dish. The broth is milky white, smooth in texture, with layers of sweetness. Particularly recommended with chicken.

Broth simmered with a generous amount of minced garlic and 100g of clams. The garlic is cooked until soft, and the broth turns milky white, combining the freshness of seafood with a rich garlic aroma. Intense and warming flavor.

A vegetable broth based on aged tomatoes, simmered with shiitake mushrooms and kelp. The flavor is sweet and sour, refreshing, with natural vegetable sweetness. Suitable for vegetarians or those who prefer light flavors.

Sichuan-style spicy broth, stir-fried with 14 kinds of Chinese medicinal herbs and simmered for 10 hours. The broth is fragrant and spicy with the numbing sensation of Sichuan peppercorns. Includes refillable duck blood and tofu. Suitable for spice lovers.

A miso broth inspired by the Ishikari hot pot style from Hokkaido. The bean fragrance of miso combines with the broth, creating a mellow and sweet flavor. This broth is perfect for cooking seafood and fish.

A traditional stone pot broth, characterized by stir-frying aromatics in the pot first to release their fragrance, then adding broth. The broth has a unique roasted aroma and rich flavor from the stir-frying.

Broth made with traditionally pickled sauerkraut. The fermented sourness is mild and natural, cutting through richness and stimulating the appetite. Especially recommended with fatty pork belly slices.