Sushi Zoo & Carnival Yakiniku

Premium Omi beef ribeye, beautifully marbled, tender, and juicy. Thinly sliced for Shabu-Shabu or Sukiyaki.

Omi Beef Neck, rich flavor, with a good balance of tenderness and chewiness. Ideal for those who enjoy beef texture.

Satsuma Zabuton Beef (Special Neck Cut), a cut with fine, marble-like marbling, tender and melts in your mouth.

Satsuma Ribeye, prime cut with beautiful marbling, offering a tender texture and distinct beef flavor.

Prime rib eye, thinly sliced. Blanch briefly for a tender and flavorful bite with dipping sauce.

Omi Chuck Eye Roll (Karubi), slightly marbled, providing juiciness when chewed. Suitable for hot pot.

Pork neck, thinly sliced, tender with marbling, suitable for those who don't eat beef.

Pork loin, firm texture with less fat than the neck, thinly sliced for Shabu-Shabu.

Japanese Horse Mackerel, firm white flesh with natural sweetness and richness. Well-prepared for blanching in soup.

Bright orange salmon with marbled fat. When blanched in soup, it yields a tender and sweet texture.

Japanese Bigeye Red Snapper, tender and fine white flesh with a sweet and fragrant taste. A premium fish.

Large Japanese scallops, firm and sweet. Blanch briefly for the best texture.

Fresh squid, crisp texture, cut into bite-sized pieces for Shabu-Shabu.

Large fresh shrimp, firm and sweet. Pairs well with Sukiyaki or Shabu-Shabu soup.

A variety of assorted vegetables carefully selected to be paired with Shabu-Shabu soup.

Sukiyaki vegetable set, featuring vegetables that become sweet when cooked in dark broth.

Vegetable set prepared to complement soy milk soup, enhancing its mellow flavor.

Grilled mochi, chewy and springy, perfectly paired with Sukiyaki soup.

Chewy Japanese Udon noodles, perfect for adding to soup as a final dish.

Cooked short-grain Japanese rice, soft and fragrant, perfect with meat and soup.

Fluffy beaten eggs, light in texture, suitable for enjoying with Sukiyaki soup.

Premium fresh chicken eggs, can be eaten raw. Commonly used to dip cooked Sukiyaki meat for added richness.

Fresh Choy Sum, crisp and delicious when blanched in soup.

Japanese Spinach (or Palak), tender young leaves, highly nutritious.

Sweet and crisp napa cabbage, an essential vegetable for hot pot.

Fresh Shiitake mushrooms, imparting a unique aroma to the soup.

Enoki mushrooms, enjoyably crisp to chew.

Thickly sliced King Oyster mushrooms, with a texture similar to meat.

Crispy sweet baby corn, easy to eat.

Firm Japanese pumpkin, sweet and rich when cooked.

Sweet Yellow Corn, adds sweetness to the soup.

Japanese leek, cut into sections, providing sweetness and aroma when cooked.

Onion, adds a mellow sweetness to the soup.

Sliced Lotus Root, crispy and delicious, high in dietary fiber.

Soft steamed tofu, ready to eat.

Japanese Tofu, firm yet tender.

Bouncy fish cakes, fun to chew.

Round Tofu Skin Rolls, absorb soup well.

Thin tofu skin sheets, soft and delicate on the palate.

Grilled Japanese Tube Fish Cake, grilled to a fragrant finish.