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Sukiyaki
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Sukiyaki set (80g)
3740 yen(Tax included)
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Sukiyaki set (120g)
5060 yen(Tax included)
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Set contents: Seasonal appetizer
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Set contents: Sukiyaki
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A5 Sendai beef/Zaku (green onion, chrysanthemum, tofu, shirataki noodles)/Raw egg (dragon egg)/Rice
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How to enjoy sukiyaki deliciously
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The meat cooks quickly, so turn it over and eat it once the redness on the surface has disappeared."Raw egg" is used as a dipping sauce for the ingredients.Mix well to incorporate air, which will help the meat stick better.For the final dish, we recommend udon noodles soaked in the sauce that brings out the flavor of the meat.
Additional menu
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Seasonal appetizer
¥ 660(Tax included)
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A5 Sendai beef refill (80g)
2640 yen(Tax included)
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A5 Sendai beef refill (120g)
3960 yen(Tax included)
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A5 Sendai beef refill (160g)
5280 yen(Tax included)
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Zaku (tofu, green onion, shirataki noodles, chrysanthemum)
550 yen(Tax included)
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rice
220 yen(Tax included)
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Raw egg (dragon egg)
220 yen(Tax included)
Eggs from healthy chickens raised on feed containing lactic acid bacteria.These eggs are highly nutritious and have a rich, full-bodied flavor.*Mix well and use as a dipping sauce for beef, zaku, or udon noodles.
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Udon noodles for the final course (includes one "dragon egg")
550 yen(Tax included)
Udon is a perfect final dish to enjoy after sukiyaki.Enjoy the dish by soaking it in the delicious flavor of Sendai beef and mixing it with the raw egg dipping sauce.
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ice cream
550 yen(Tax included)
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sherbet
550 yen(Tax included)
Eel Fair
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Grilled eel on rice (top)
2200 yen(Tax included)
We have poured in the skills and knowledge of our executive chef, who has served as head chef at a first-class Japanese restaurant.We researched the steaming time and grilling method to best suit this eel, and created a taste that is "crispy on the outside, fluffy on the inside" that is unique to our restaurant.*The difference between Matsu, Take, and Ume is the amount of eel.
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Grilled eel on rice (special)
3520 yen(Tax included)
We have poured in the skills and knowledge of our executive chef, who has served as head chef at a first-class Japanese restaurant.We researched the steaming time and grilling method to best suit this eel, and created a taste that is "crispy on the outside, fluffy on the inside" that is unique to our restaurant.*The difference between Matsu, Take, and Ume is the amount of eel.
