Sousaku Central Eastville

A premium assortment of raw seafood including abalone, oysters, and salmon. Similar to a sashimi platter or seafood tower. Fresh, oceanic flavors with textures ranging from creamy to crunchy.

A premium assortment of raw seafood including abalone, oysters, and salmon. Similar to a sashimi platter or seafood tower. Fresh, oceanic flavors with textures ranging from creamy to crunchy.

A large hot pot set designed for sharing (3-4 people) with a sweet soy-based sukiyaki broth. Features premium Japanese A4 Wagyu, Australian Wagyu, and various pork cuts. Cook the meat and vegetables in the simmering pot at your table.

A beef-focused hot pot set for 2-3 people with sukiyaki broth. Includes varied cuts of Australian Wagyu beef. The rich, marbled beef is dipped in the broth and often eaten with raw egg.

A pork hot pot set paired with a light, savory daikon radish broth (Shabu-Shabu style). Includes generous portions of pork shoulder and belly. The mild soup allows the natural flavor of the quality pork to shine.

A sophisticated seafood and pork hot pot set featuring grilled yellowtail collar (Hamachi kama) in the soup base. Includes large Japanese oysters and pork cuts. The broth is rich with umami from the grilled fish.

High-grade Japanese A4 Wagyu beef from Hakata. Extremely marbled, tender, and rich in flavor. Slice thinly and cook briefly in the hot pot to melt the fat.

Australian Wagyu beef ribeye. Offers a balance of marbling and meaty texture. Rich and savory, ideal for shabu-shabu or sukiyaki.

Australian Wagyu beef chuck roll. A flavorful cut from the shoulder with good marbling. Slightly firmer texture than ribeye but very beefy.

Premium slices of lamb shoulder. Tender with a distinct, but not overpowering, lamb flavor. Pairs well with savory hot pot broths.

Australian Wagyu beef cuts from the ribs and belly area. High fat content makes these slices very tender and juicy when cooked.

Australian Wagyu oyster blade (top blade) cut. Known for its fine texture and intense flavor. A popular cut for hot pot.

Thinly sliced pork shoulder. A lean but tender cut with a good balance of meat and fat. A standard and versatile meat for any hot pot.

Thinly sliced pork belly. Rich and fatty, providing a melt-in-the-mouth texture. Adds savory richness to the soup.

Yellowtail fish collar. A fatty, rich part of the fish often grilled or simmered. Used here to flavor the soup or eaten as a delicacy.

Premium Japanese oysters. Large, plump, and creamy. Can be cooked briefly in the broth to retain their fresh ocean flavor.

An assortment of vegetables curated for sukiyaki. Typically includes leafy greens, mushrooms, onions, and tofu. Adds freshness and balance to the rich meat.

A mixed vegetable platter designed for shabu-shabu. Includes cabbage, greens, and mushrooms. Light and healthy, absorbing the broth's flavor.

A citrus-based soy sauce dipping sauce. Tart, tangy, and refreshing. Cuts through the richness of the meat.

Live Canadian lobster. Sweet, firm meat with a luxurious texture. Cooked in the hot pot for a decadent seafood experience.

Thick Japanese wheat noodles. Chewy and soft. Excellent for soaking up the remaining rich broth at the end of the meal.

Konjac noodles (yam cake noodles). Translucent, gelatinous, and very low in calories. Chewy texture that absorbs soup well.

Japanese glass noodles made from potato starch. Transparent when cooked, with a slippery, chewy texture.

Steamed short-grain Japanese rice. Sticky and slightly sweet. A staple side dish to accompany the hot pot.

Fresh egg or slow-cooked 'onsen' egg. Often used as a dipping sauce for sukiyaki meat (beaten raw egg) or added to the soup.

Burdock root rolled in fish cake. The burdock (gobo) provides a crunchy texture and earthy flavor inside the savory fish paste.

Chikuwa, a tube-shaped Japanese fish cake. Has a springy texture and mild savory taste. Grilled and then simmered in the pot.

Steamed fish cake loaf, often with a pink and white swirl or layer. Firm and smooth texture. A classic topping for Japanese noodle soups.

Deep-fried fish cake containing mixed vegetables (like carrots and burdock). Savory and slightly sweet.

Hanpen, a fluffy white fish cake made with grated yam. Very soft, marshmallow-like texture that absorbs broth easily.

Fried fish cake in a flat, coin-like shape. Chewy and savory.

Squid rolled in fish cake. Offers the taste of squid with the texture of surimi.

Cured fish surimi with a pink spiral pattern. Mild fish flavor and firm texture. A classic decorative and tasty addition.

Silken tofu. Very soft and creamy soybean curd. Handle gently as it breaks easily in the pot.

Slender white mushrooms in clusters. Mild flavor and slightly crunchy texture. Cooks very quickly.

Brown capped mushrooms with a meaty texture and rich, earthy umami flavor.

King Oyster mushroom. Thick, meaty stem with a firm texture. Absorbs flavors well and stays firm when cooked.

Chinese cabbage with crinkled pale leaves. sweet and crunchy, becoming tender when boiled. The base vegetable for most hot pots.

Green leafy vegetable, similar to spinach but with sturdier stems. Tender and mild when cooked.

Green onions. Adds a sharp, fresh aromatic flavor to the broth.

Starchy root vegetable. Creamy and sweet when cooked, similar to potato but nuttier.

Slices of sweet pumpkin (kabocha). Dense and naturally sweet, becoming soft and creamy in the hot soup.

Sliced onions. Sweetens the broth as they cook and become translucent.

Burdock root (Gobo). Thinly sliced root vegetable with a crisp texture and distinct earthy flavor.

Garland chrysanthemum. A leafy green with a unique, herbal, slightly bitter flavor. Adds freshness to the rich soup.

Italian-style ice cream made in-house. Flavors include unique options like tangy Yakult, nutty Pistachio, or spicy Wasabi. Creamy and refreshing.