Detailed Course Contents
5,500 JPY Course
雪（ゆき）コース【しゃぶしゃぶ】
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:30
17:00 - 23:30 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 0 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜
Appetizer
韓国風キムチ
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
【薩摩牛 極】A5等級黒毛和牛”牛すじ煮込み”
Simmered beef tendon
| Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
|---|---|
| Ingredients | Beef tendon, Japanese black wagyu |
| Cooking | Simmer |
【薩摩牛 極】A5等級黒毛和牛”お刺身ロース”～醤油と山葵にて～
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin, Japanese black wagyu |
| Flavor | Wasabi, Soy sauce |
【薩摩牛 極】A5等級黒毛和牛"ザブトンor三角バラ”
A5 Wagyu Rare Cuts Chuck Flap or Chuck Rib (Shabu-Shabu Style)
極上六白黒豚"豚バラ"
Pork belly
| Menu Info | Pork dish made using meat cut from the ribs called "Bara." |
|---|---|
| Ingredients | Pork belly, Kurobuta pork |
| Cooking | Bake/Roast |
極上六白黒豚“肩ロース
Kurobuta pork blade shoulder
| Menu Info | A meat dish prepared by using Kurobuta pork katarosu (a cut from the shoulder). |
|---|---|
| Ingredients | Pork loin, Kurobuta pork |
| Cooking | Boil |
鍋野菜盛
Assorted vegetables
| Menu Info | Platter of various kinds of appetizers. |
|---|
うどん
Wheat noodles (only noodles)
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)