Menu : Buta Shabushabu Zawameki

Our proud seafood soup stock is made in a way that does not destroy the flavor components. The ingredients used for the soup stock are Rausu kelp, bonito flakes, kettle-cooked salt from Amakusa, dried scallops from Hokkaido, and fishmeal (sardine, bonito, mackerel, mackerel).We do not use any additives. We use kelp from Rausu, Hokkaido, and plenty of bonito flakes to create a round and rich soup stock.

We have made our own blend of jujube, goji berries, pine nuts, star anise, flower pepper, ginger, etc. We have selected the ingredients that are suitable for pork shabu shabu, and it goes Medicinal Food with our homemade seafood stock soup. Penetration is very well balanced and has a refreshing taste.

Homemade kimchi and all-purpose spicy miso are prepared using carefully selected natural and additive-free ingredients under the supervision of Korean-born chefs, adhering to traditional Korean methods. Using Korean products that are highly rated locally, such as sea cucumber, sardines, and tuna in fish sauce, salted shrimp, and chili powder, the seasoning is neutral and well-balanced, making it a perfect match with shabu shabu.

The spicy miso, which we have created in-house through repeated trial production under the supervision of the Korean manufacturer Omoni, has a richness in its spiciness, suppresses the sweetness characteristic of miso, and mixes well with the meat, giving it just the right amount of spiciness to soothe the body. It warms you to the core and becomes addictive.

The dashi soup is made with a homemade combination of jujube, goji berries, pine nuts, star anise, pepper, ginger, etc., and is boiled with an original seafood stock.It is a refreshing and healthy soup that gives you a slight Medicinal Food taste when you submerge the meat in it. I finished it.

Kombu from Rausu, Hokkaido, plenty of bonito flakes, and fish meal (sardine, bonito, mackerel, muro mackerel) are all added, and only the amount of stock used that day is made. Add a small amount of light soy sauce to the amber-colored soup stock, sake and mirin to add richness and depth, and season with kettle salt from Amakusa, Kumamoto Prefecture. By adding dried scallops at the end, the soup is rounded and rich.

We have prepared a double dashi soup: a homemade Medicinal Food soup stock soup and a homemade standard soup stock soup. The faint aroma of Medicinal Food from the homemade Medicinal Food soup stock will soothe your soul, making it a healthy soup perfect for those who are health conscious. Enjoy the flavor of Rausu kelp and seafood in our homemade standard dashi soup, which has been classic-to soup ever since we opened. I think this would be a good choice for customers who want to enjoy light and refreshing meat overall.

We have prepared a double dashi soup: a homemade Medicinal Food soup stock soup and a homemade spicy miso soup stock soup. The spicy miso soup stock, which is not too sweet, blends very well with the meat, and the spiciness is just right in your mouth, and the richness of the miso matches perfectly.As an oddity, it has a slightly fragrant flavor from the home-made Medicinal Food We have designed it so that you can enjoy it as well.

We have prepared double dashi soups: homemade spicy miso soup and homemade standard dashi soup. The tangy, not-too-sweet dashi soup made with spicy miso blends well with the meat and has just the right amount of spiciness in your mouth, and the richness of the classic matches perfectly. Please enjoy the flavors of the Rausu kelp and seafood we provide.

The price is for one pot. Additional soup costs 200 yen per additional soup.

The price is for one pot. Additional soups are 200 yen each.

The price is for one pot. Additional soups are 200 yen each.

The price is for one pot. Additional soups are 200 yen each.

The price is for one pot. Additional soups are 200 yen each.

The price is for one pot. Additional soups are 200 yen each.

Producers of Yamayuri Pork from Kanagawa Prefecture formed the Yamayuri Pork Producers Council and selected pork produced using "special breeds" and "special feed" through repeated research, using even stricter standards. Only the pulled pork is named and distributed as "Yamayuri Pork." It is produced using "special breeds" and "special feed" that is fed with nutritional balance in mind according to the pig's growth. The name comes from the fact that it produces a beautiful white fat that resembles the Kanagawa prefecture flower, the Yamayuri. Yamayuri Pork is a flavorful pork from Kanagawa Prefecture that has been carefully raised on a specially formulated feed containing a lot of barley. Because the fat has a low melting point, cooking it gives it a pleasant and refreshing taste.

Iwachubuta, which was born from the initials of Iwate Chuo, is characterized by its very soft, gentle flesh and low lye content. In particular, the content of red vitamin E is three times higher than regular products. This is because they are raised on specially selected materials containing wheat such as barley, Mori leaves, and isomalto-oligosaccharides. The pure white and moderately firm fat brings out the mellow flavor, making the pork even more delicious and healthy.

Yamayuri Pork, the representative brand of Kanagawa, has won the Minister of Agriculture, Forestry and Fisheries Award seven times since 2005. The quality of the fat has been greatly increased using a specially formulated feed rich in wheat, and the pork has been carefully raised, resulting in pork with white fat, soft lean meat, and a rich flavor.

``Iwanaka Buta'' has been contributing to the stability of the meat supply by shipping large quantities of livestock products to Tokyo for many years, and thanks to the support of everyone involved in distribution over the years, the name ``Iwanaka Pork'' comes from the initials of ``Iwate Chuo.'' "Iwachu" was born, and the brand name is "Iwanaka Pork", which is designated as a branded pig producer by the Tokyo Meat Market Branded Pork Association.

Please enjoy the best parts of both types of meat to your heart's content.

Our charcoal-grilled seasonal fresh vegetables are carefully grilled over Bincho charcoal and served simply without sacrificing the original taste of the vegetables. Depending on the riverbank situation, we are offering today's recommendation.

Offered according to the season.

Offered according to the season.

Offered according to the season. .

Offered according to the season.

We receive freshly harvested products from Yamaguchi Prefecture directly from farmers.

By slowly grilling them over charcoal, the green onions are creamy and have a strong sweetness. Offered according to the season.

Saga beef that is slowly grilled over Binchotan charcoal has a different aroma and flavor than Teppanyaki. Zawa Meki offers a slightly different kind of meat.

Shorthorn beef is characterized by its low fat content, high protein content, and lean meat that contains many umami components such as glutamic acid. This is a testament to the genetic characteristics of Shorthorn cattle and the fact that they are grazed in the mountains during the growing season, allowing them to grow healthy without gaining excess fat. Recent research has also shown that pasture-raised beef contains a high amount of L-carnitine, an amino acid that burns fat in the body. Nowadays, shorthorn beef, which has a reputation for its delicious lean meat, is attracting attention, and the meat from happy cows raised with love in the mountains is sure to create a fun dining experience and give strength to those who eat it. None.

Low fat and nutritious red meat

We purchase mainly from Ozaki Shoten in Naruto Fishing Port, Tokushima Prefecture, Kamishiro Shoten in Choshi Fishing Port, Chiba Prefecture, and Isoya Suisan Co., Ltd. in Kesennuma Fishing Port, Miyagi Prefecture.We check on the daily catch status and purchase with a focus on season and production area. Kesennuma Fishing Port, where natural red sea bream massaged by the Naruto ocean currents, large clams from Choshi Fishing Port, which are rich in nutrients due to their interaction with warm and cold currents and water from the Tone River, and return bonito and saury fish that have accumulated fat from the northern seas are landed, and now Kesennuma Fishing Port. We purchase the most delicious products directly from the port. We make such fish and serve them grilled over charcoal.

We offer the most delicious fish depending on the season. The production area may change depending on river bank conditions.

Even 3 people can be satisfied.

Enjoy the texture of the extremely fresh conger eel as it is slowly grilled over charcoal.

Offered seasonally depending on riverbank conditions.

*Now available as today's recommendation!

It's very soft and healthy.

(1 piece)