San Wei Ri Shi Liao Li

Premium live king crab. The meat is plump, sweet, firm, and elastic. Choose charcoal grilling to preserve its original flavor or hot pot to enjoy the delicious broth. An ultimate luxury seafood experience.

Delicate and sweet live snow crab with a unique, refined oceanic flavor. Best enjoyed steamed or in a hot pot to fully appreciate its fine texture and oceanic essence.

Hairy crab from Hokkaido, famous for its rich and abundant roe. The crab meat is tender and sweet, excellent when served with special vinegar sauce or steamed.

Fresh live lobster. The meat is firm and springy with abundant freshness. Sashimi allows you to savor its natural sweetness, while charcoal grilling adds aroma. A luxurious ingredient.

Also known as kuruma prawn, the meat is crisp and sweet with a distinct flavor. Whether eaten raw to experience its sweetness or simply salt-grilled to enhance its aroma, it's an excellent choice.

Australian Black Abalone. The meat is thick and chewy with a rich oceanic flavor. It can be enjoyed as sashimi for its crispness or charcoal-grilled to enhance its aroma.

South African baby abalone. The texture is tender with a mild oceanic flavor. Suitable for various cooking methods, including pan-frying or charcoal grilling, both of which showcase its deliciousness.

Fresh geoduck. The meat is crisp, sweet, and has a faint taste of seawater. Sashimi is the best way to enjoy its unique crispness, and it's incredibly delicious in soup.

Large live scallop. The adductor muscle is thick and sweet. Can be eaten raw for its tender texture or grilled in the shell to retain the juices.

Medium-sized live scallop, tender texture. Suitable for sushi or simple grilling to enjoy the fresh taste from the sea.

Australian rock lobster prepared by steaming and grilling. Preserves the lobster's firm texture and sweetness, with a rich yet not greasy flavor.

Pan-fried fatty tuna. Rich in fat like steak. The exterior is seared to a crisp, while the interior remains tender and melts in your mouth.

Pan-fried duck liver. The texture is smooth and creamy with a rich, fatty aroma. Served with a special sauce for a luxurious flavor.

Steamed Australian abalone with scallions. The scallion aroma permeates the abalone. The abalone is tender and flavorful, a refreshing and delicious warm dish.

Steamed hokki clam with garlic. The garlic aroma enhances the clam's sweetness. The hokki clam meat is crisp and tender, a great appetizer.

Alfonsino steamed with sake. The sake removes the fishiness and brings out the sweetness of the fish. The meat is tender and the broth is delicious.

Pan-seared scallops. Golden brown and caramelized on the outside, with a semi-raw, tender, and juicy interior. Excellent texture and concentrated umami.

Pan-fried kuruma prawn. The shell is crispy, and the prawn meat is firm and springy. The chitin aroma is rich after frying, with a captivating flavor.

Salt-grilled Kinki fish. This fish is rich in fat and has delicate meat. Simple salt grilling best showcases its elegant flavor, earning it the nickname 'red jewel of the sea'.

Salt-grilled crimson sea bream (Kinki). This fish is very fatty and has tender meat. After grilling, the aroma is enticing. It's a high-quality grilled fish dish.

King crab legs grilled over binchotan charcoal at high heat. The charcoal aroma penetrates the crab meat, locking in the juices. Each bite is a blend of sweetness and charcoal flavor.

Binchotan charcoal grilled Australian abalone. The abalone is lightly charred over the charcoal. The texture is chewy and springy with a rich charcoal aroma.

Salt-grilled tuna collar. This cut is rich in fat and tender. Grilled to a crispy skin and juicy interior, it's perfect for those who love the rich flavor of fish oil.

Charcoal-grilled kuruma prawn, priced by weight. The prawn meat is firm and sweet, with a subtle charcoal aroma. Recommended to eat while hot.

Broiled eel glazed with a sweet and savory sauce. The eel is tender and flavorful, with a rich sauce aroma, a classic Japanese flavor.

Australian black abalone shabu-shabu. Thinly sliced abalone is lightly cooked in broth. The texture is crisp and refreshing, allowing you to taste the purest sweetness of the abalone.

Geoduck hot pot. Geoduck is cooked in a delicious broth. The meat is crisp and sweet, and the broth is full of seafood essence.

Assorted seafood hot pot, featuring a variety of fresh seafood. The broth is rich and flavorful, allowing you to enjoy the taste of multiple seafood at once.

Sea bream head hot pot. The fish head is rich in collagen, and the resulting broth is sweet and rich. The fish meat is delicate, making it a traditional and popular hot pot dish.

Japanese beef sukiyaki, simmered in a sweet and savory sauce with beef and vegetables. Dip the thinly sliced beef in raw egg yolk after cooking for a smooth and rich texture.

Premium Japanese Wagyu chuck roll with even marbling. Lightly swished in sukiyaki sauce, it melts in your mouth with a rich aroma.

Beef shabu-shabu. High-quality beef slices are lightly cooked in a clear broth. Served with dipping sauce, you can enjoy the original sweetness and texture of the beef.

Miyazaki Prefecture citrus-fed beef. The meat has a refreshing aroma, is rich in marbling, but not greasy, making it ideal for shabu-shabu.

New York strip from Miyazaki citrus beef. The meat is delicate with perfect marbling. Extremely tender after cooking, with an elegant flavor.

Extra order of sliced beef short ribs. The meat is firm with connective tissue. Recommended for those who enjoy a richer texture.

Assorted vegetable platter, including seasonal vegetables and mushrooms. Adding them to the hot pot enhances the broth's sweetness and balances nutrition.

Classic eel over rice. Grilled eel is placed over hot white rice. The sauce seeps into the rice, filling every bite with the rich aroma of eel.

Crispy fried shrimp tempura served with refreshing green tea soba noodles. The noodles have a subtle tea aroma and are delicious dipped in the sauce, perfect for a hot day and an appetite stimulant.

Handmade Japanese onigiri (rice balls) with chewy rice. Available with various fillings, it's a simple yet satisfying rice dish.

Salmon roe chazuke (tea with rice). The glistening salmon roe bursts with flavor in your mouth. Pouring hot tea or broth over it creates a mellow taste.

Classic chazuke (tea with rice). Choose grilled salmon, sea bream slices, or pollack roe as toppings. Light and refreshing, it's perfect for cleansing the palate after a meal.

Traditional Japanese chazuke (tea with rice). Choose between a savory and tangy pickled plum or aromatic seaweed. Simple and comforting, it's a warm and soothing dish.

Luxurious miso soup with crab miso. The broth is rich and sweet, full of crab essence, and extremely delicious with every spoonful.

Hokki clam consommé. The high broth brings out the natural sweetness of the hokki clam. The soup is clear and elegantly flavored.

Kuruma prawn and pumpkin soup. Combines the umami of seafood with the sweetness of pumpkin. The texture is thick and smooth with a unique flavor.

Seasonal fish consommé. Made with fresh seasonal fish, the broth is light and delicious, allowing you to savor the delicate texture of the fish.

Tuna tendon miso soup. The simmered tuna tendon is tender and rich in collagen. The miso soup is rich and flavorful.

Miso soup made with fresh fish. The fish flavor blends into the soup, warm and smooth, a classic Japanese soup.

Nameko mushroom miso soup. The unique slippery texture of nameko mushrooms combines perfectly with miso soup. Simple yet full of mushroom aroma.

Wakame miso soup, a classic Japanese home-style soup. The wakame is tender, and the broth is refreshing and delicious.

Wakame consommé. Light broth with wakame seaweed. Pure and refreshing taste, suitable as a palate cleanser at the end of a meal.