Sozaku Arii

A large hot pot set designed for sharing, featuring a mix of premium Japanese A4 Wagyu, Australian Wagyu, and pork cuts. Served with fresh vegetables and noodles. Best enjoyed cooked at the table in a savory sukiyaki broth.

A beef-focused sukiyaki set featuring various cuts of Australian Wagyu. Includes ribeye, chuck roll, and ribs for different textures. Served with vegetables and noodles for a complete meal.

A premium pork hot pot set recommended with Shabu-Shabu broth. Features pork shoulder and belly slices. The broth is a special MSG-free daikon soup with a mild dashi aroma.

A kaiseki-style shabu set featuring a unique soup made with grilled yellowtail collar (Hamachi kama). Includes large Japanese oysters, pork slices, and glass noodles. A rich and flavorful seafood-meat combination.

A premium seafood platter known as 'Fruits of the Sea'. typically features fresh raw seafood on ice such as oysters, shellfish, and sashimi. Served chilled.

Thick Japanese wheat noodles with a chewy texture. Neutral in flavor, ideal for absorbing hot pot broths.

Translucent noodles made from konjac yam. Crunchy and gelatinous texture with very low calories. Great for soaking up soup flavors.

Japanese glass noodles made from potato starch. They become transparent and slippery when cooked. Light and delicate texture.

Steamed Japanese short-grain rice. Sticky and fluffy, perfect for eating with grilled meats or soups.

Fresh raw egg. Often beaten and used as a dipping sauce for hot sukiyaki meat to cool it down and add richness.

Fish cake rolls wrapped around burdock root (gobo). Savory fish flavor with the earthy crunch of burdock.

Tube-shaped grilled fish cake. Chewy and savory with a lightly browned skin. A classic hot pot ingredient.

Steamed cured fish cake loaves, sliced. Features a signature pink and white color. Soft texture and mild seafood taste.

Fried fish cake containing chopped vegetables like carrots and burdock. Savory and slightly sweet.

A fluffy, white boiled fish cake made from surimi. Very soft and airy texture, similar to a marshmallow, but savory.

Flat, fried fish cakes shaped like oval coins (koban). Golden brown exterior with a chewy interior.

Fish cake roll wrapped around squid (ika). Combines the texture of fish cake with the chewiness of squid.

Cured fish surimi with a pink spiral pattern in the center. Mild fish flavor and firm texture. Visually decorative.

Chilled fresh tofu, typically soft or silken. Delicate texture that melts in the mouth. Add to shabu-shabu gently.

Firm cotton tofu. Holds its shape well during cooking, making it ideal for the richer, simmering style of sukiyaki.

Clusters of long, thin white mushrooms with small caps. Crunchy texture and mild flavor. Cooks very quickly.

Brown mushrooms with a meaty texture and rich, earthy umami flavor. Adds depth to the broth.

King Oyster mushrooms. Thick, meaty stems with a firm texture that softens when cooked. Mild, slightly nutty taste.

Chinese cabbage with crinkly leaves. Becomes very tender and sweet when simmered in soup.

Leafy green vegetable with tender stems. Cooks quickly and adds a fresh vegetal flavor to the pot.

Japanese bunching onions (Negi). Long white stalks that become sweet and soft when cooked. Adds aroma.

Starchy root vegetable. Dense and creamy when cooked, with a slightly nutty flavor similar to sweet potato.

Slices of kabocha squash. Dense, sweet flesh that becomes creamy when simmered. Adds natural sweetness to the broth.

Sliced yellow onions. Adds sweetness and aroma to the soup base as they cook and soften.

Burdock root (Gobo). Crunchy texture and distinctive earthy flavor. Often shaved into thin strips for hot pots.

Garland chrysanthemum leaves. An aromatic leafy green with a distinct herbal flavor. Best cooked briefly.

Sliced root with a pattern of holes. Stays crunchy even after cooking. Mild, slightly sweet flavor.

Japanese-style fried rice with garlic and butter/oil. Savory and aromatic. A popular side dish to finish the meal.

Additional clear broth for shabu-shabu. Typically light kelp (kombu) based, allowing the flavor of the meat to shine.

Rich, sweet and savory sauce made from soy sauce, sugar, and mirin. Used for simmering sukiyaki ingredients.

A mini rice bowl for kids topped with crab meat (kani), seaweed (wakame), and shrimp (ebi). Mild flavors suitable for children.

A mini rice bowl topped with salmon roe (ikura) and sweet egg omelet (tamago). A colorful dish with popping textures.

A mini rice bowl combination of salmon roe, seaweed, and sweet egg. Offers a mix of savory, salty, and sweet flavors.

The restaurant's special rice bowl for kids. Typically features cooked fish or mild ingredients easy for children to eat.