Detailed Course Contents
12,100 JPY Course
神戸牛出汁しゃぶ会席
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Offer period:
Year-round - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 2 to 42 guests only.
Menu Information
上先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
造り
Sashimi
| Cooking | Raw |
|---|
鯖寿司
Mackerel sushi
| Menu Info | Sushi rice topped with mackerel, pressed, shaped and cut into bite-size pieces. |
|---|---|
| Ingredients | Mackerel, Vinegared rice |
| Cooking | Cut |
神戸牛
Wagyu beef shabu-shabu
| Menu Info | Thinly-sliced Wagyu beef dipped in boiling water or broth and eaten with dipping sauce. |
|---|---|
| Ingredients | Kobe beef |
| Flavor | Dashi |
| Cooking | Boil |
出汁
Broth
| Menu Info | The broth from simmering ingredients. |
|---|---|
| Cooking | Simmer |
上野菜盛
Vegetable shabu shabu
| Menu Info | A dish of vegetables swished in hot water and soup stock, eaten with a dipping sauce. |
|---|---|
| Ingredients | Vegetable |
| Flavor | Dashi, Sauce |
| Cooking | Boil |
生蕎麦
Buckwheat noodles
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
デザート
Dessert
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)