Renga sukiyaki (เรนกะ) อารีย์

Shredded cabbage and carrot salad mixed with creamy dressing. Sweet, slightly sour, and crisp. Refreshing and cuts through the richness of the meat.

Shredded cabbage served with salad dressing. Light, refreshing, crisp, and delicious. Ideal to eat with fried food or grilled meat to add freshness.

Deep-fried battered lotus root slices. Crispy on the outside, soft on the inside, with the unique texture of lotus root. Slightly sweet and a bit nutty, enjoyable to eat.

Boiled edamame lightly sprinkled with salt. Nutty and salty flavor, a popular snack that can be enjoyed while waiting for food.

Blanched Gai Lan tossed with sesame oil. Fragrant with sesame, mellow flavor, easy to eat. Adds texture and aroma to the meal.

Deep-fried battered Eryngii mushroom skewers. The mushroom texture is firm and chewy, with a fragrant mushroom aroma. Pairs well with the dipping sauce for skewers.

Deep-fried battered onion skewers. When fried, the onion becomes sweet and juicy, crispy on the outside and soft on the inside, with a fragrant and delicious taste.

Fresh green seaweed salad, with a mellow sweet and salty taste. It has a crisp texture from the seaweed and a fragrant sesame oil aroma. An essential side dish.

Korean-style pickled vegetables. Intense spicy and sour flavor that stimulates appetite and cuts through the richness of meat.

Deep-fried battered asparagus skewers. Crispy on the outside, retaining the crisp freshness of the vegetable inside, with a natural sweetness. Easy to eat.

Black Sukiyaki Broth Set. Mellow sweet and salty flavor, served with complete side dishes. Perfect for simmering meat and dipping in raw egg for a tender taste.

Shabu-Shabu broth set. Enjoy with fragrant sesame sauce and refreshing sour ponzu sauce for an authentic Japanese taste.

Kagoshima A5 Wagyu Chuck Roll. This cut features beautiful marble-like fat marbling. The meat is tender, fine-grained, and melts in your mouth. Suitable for both Sukiyaki and Shabu-Shabu.

A5 Wagyu Striploin. This cut is the most tender and juicy, with dense marbling, offering a luxurious texture and rich beef flavor.

Good quality crossbred beef from Kagoshima. Tender with a distinct beef flavor, well-balanced marbling that is not too rich. Easy to eat.

Thinly sliced Wagyu beef hip. The meat is firm but not tough, with a rich beef flavor and less fat than other cuts. Ideal for those who prefer lean meat.

A particularly juicy cut of meat with abundant marbling, making the meat tender and fragrant when simmered in broth. Ideal for those who prefer soft and fatty meat.

A combination of 3 types of beef on one plate, allowing you to experience different tastes and textures: tender, lean, and fatty. A complete package for beef lovers.

Charolais beef, known for its beautiful red meat, low fat content, yet remaining tender. Distinct beef flavor, suitable for those who prefer lean meat.

Kurobuta pork neck. Tender and bouncy meat with beautiful marbling, making it juicy and flavorful when dipped in broth.

Thinly sliced Kurobuta pork belly. Fat and meat layers alternate. When blanched, it becomes soft, melt-in-your-mouth, and juicy. Suitable for those who enjoy fatty cuts.

A platter of various pork cuts, including tender and fatty options. Ideal for those who want to try multiple pork textures at once.

Assorted fresh vegetables such as Napa cabbage, water spinach, and various mushrooms. Ideal for simmering in broth to enhance its mellow sweetness and nutritional value.

Fresh spinach with dark green leaves. Becomes soft when blanched, easy to eat, highly nutritious, and pairs well with Sukiyaki broth.

Taiwanese Bok Choy. Crisp stems and green leaves, offering a crunchy texture when cooked just right.

Napa cabbage. Sweet and crisp, it adds a sweet and mellow flavor to the broth. An essential base vegetable for Sukiyaki.

Japanese pumpkin cut into pieces. When cooked, it becomes sweet and creamy with a smooth, soft texture.

Fresh Shiitake mushrooms. Large caps with a unique aroma, enhancing the broth's fragrance. Soft and chewy texture.

King Oyster Mushroom or Eryngii. Firm and chewy texture, similar to meat. Slightly sweet and delicious.

Shimeji mushrooms. Small clusters with a crisp texture, no strong odor, and easy to eat.

Enoki mushrooms. Fine white strands with a crisp texture, enjoyable to chew, and absorb soup well.

Sliced Japanese leek. Becomes sweet when cooked, enhancing the broth's mellow flavor and adding a delicate aroma.

Onion. When cooked until tender, it releases natural sweetness, making the broth richer.

Lotus root slices. Crispy and delicious, with slightly chewy fibers. A beneficial herb with a good texture.

Konjac noodles mixed with seaweed. Low calorie, bouncy and chewy texture, fun to chew, not fattening.

Japanese glass noodles, or Kuzukiri. Clear, chewy, and springy noodles. Delicious when eaten hot.

Cooked Japanese short-grain rice. Sticky, soft, and fragrant. Pairs well with grilled meat or Sukiyaki.

High-quality fresh chicken eggs. Can be eaten raw, with a rich, creamy flavor and no fishy odor. Ideal for dipping hot Sukiyaki meat.