Name: 割烹ししくら
Address: 1F, Le Verdure Printemps, 1-25-3 Ebisu, Shibuya-ku, Tokyo, 150-0013
Telephone: 0362773866

割烹ししくら

● Appetizer
- Fried sesame tofu with chijimi spinach butter sauce

● Starters
- Kyoto soft and tender chrysanthemum greens, new lotus root, shimeji mushrooms, kakinokitake mushrooms, sea bream broth, and marinated in broth
- Kombu with roe, Akita Sansai celery root, mountain enoki mushroom, dried persimmon, and white tofu paste

● Sashimi
- Awaji tai (sea bream) or Aomori hirame (flounder), Aomori Ōma hon-maguro (bluefin tuna) red meat
- Hokkaido northern shrimp with eggs

● Main Dish
- Fried red rockfish with simmered and grated Shogoin radish, mitsuba, yuzu, and sudachi (taste change)

● Simmered Dish
- Japan's best Kagoshima black beef ribeye shabu-shabu or sukiyaki with broth ponzu, sesame sauce, or egg with black shichimi spice
  Chinese cabbage, long green onions, jumbo nameko mushrooms, kudzu noodles

● Meal
- Rice cooked in a clay pot with no chemical fertilizers or pesticides, shiny white rice, luxurious egg over rice with Ranko egg
  or
- Zosui (rice porridge)

● Dessert
- Shunka (premium mandarin orange)

Japan's finest Kagoshima Black Beef Ribeye Shabu-shabu or Sukiyaki Course

This is Japan's top-grade beef, which has won the Grand Prix for two consecutive competitions at the national beef appraisal held every five years. Please enjoy it.

Course only

● Appetizer
- Deep-fried sesame tofu with butter sauce of chijimi spinach

● Hors d'oeuvres
- Soft Kyoto spring chrysanthemum, new lotus root, shimeji mushrooms, persimmon mushrooms, sea bream stock, soaked
- Herring roe on kelp or Akita's Sanseki seri, root, mountain enoki mushrooms, dried persimmon, dressed with tofu paste

● Soup
- Steamed egg custard with farewell to kobako crab, yuzu

● Sashimi
- Natural tiger pufferfish thinly sliced
- Aomori's Oma bluefin tuna, medium fatty tuna, lean meat
- Hokkaido's Northern striped shrimp with roe
- Kyoto's natural amberjack, sand stripe
- Yamaguchi Prefecture's wild caught ninehole grouper, grilled back toro

● Main dish
- Yamaguchi Prefecture's deep-fried ninehole grouper with Seikyo-in daikon radish, mitsuba, yuzu, sudachi (flavor change)

● Grilled Dish
- Grilled natural tiger pufferfish milt

● Simmered Dish
- Japan's top-grade Kagoshima black beef sirloin shabu-shabu with ponzu broth and sesame sauce
Chinese cabbage, long green onion, jumbo nameko mushrooms, kuzukiri

● Rice Dish
- Chemically free, pesticide-free rice cooked in a clay pot: steaming rice or superior egg over rice (extreme)
            or
- Rice porridge

● Dessert
- Shunka (superior mandarin orange) Yayoi hime (jumbo strawberry)

Japan's Best Kagoshima Black Beef Sirloin Shabu-shabu or Sukiyaki Course

This is the number one beef in Japan, winning the Grand Prix for two consecutive tournaments at the nationwide beef competition held once every five years. Please enjoy it.

● Appetizer
- Fried sesame tofu with butter sauce and spinach

● Starters
- Kyoto soft chrysanthemum with new lotus root, mushrooms, shimeji mushrooms marinated in sea bream soup
- Pickled kombu with roe, Akita Sanzeki watercress roots, yamaenoki mushrooms, dried persimmon in tofu dressing

● Soup
- Steamed savory egg custard with kobako crab and yuzu

● Sashimi
- Natural torafugu thinly sliced, Aomori Oma tuna medium-fatty and lean cuts
- Hokkaido-born Hokukashima shrimp with eggs, Kyoto natural yellowtail

● Grilled Dish
- Deep-fried kuwé from Yamaguchi Prefecture with simmered Shogoin turnip, mitsuba, yuzu, sudachi (for flavor change)

● Simmered Dish
- Shabu-shabu with Japan's best Kagoshima black beef sirloin in dashi ponzu, sesame sauce
Napa cabbage, long green onions, jumbo nameko mushrooms, kuzukiri 

● Rice Dish
- Chemical-free, pesticide-free rice cooked in an earthenware pot, silver thread rice for exquisite egg over rice (extreme)
  or
- Rice porridge

● Fruit Dessert
- Shunka (excellent mandarin) and Yayoi-hime (extra-large strawberry)

Kagoshima Black Beef Sirloin Shabu-Shabu or Sukiyaki Course - Japan's Finest

This is Japan's top beef, which has won the Grand Prix for two consecutive competitions at the national beef exhibition held every five years. Please enjoy it.

● Appetizer
・Fried sesame tofu with butter sauce of chijimi spinach

● Hors d'oeuvres
・"Japan's Best" Kagoshima Kuroge Wagyu A5 Rank No.12 Ribeye Rare-Shabu with Ponzu in Broth & Sesame Sauce, Homemade Yuzu Pepper
・Kyoto tender chrysanthemum greens, new lotus root, nameko mushrooms, shiitake mushrooms in sea bream broth dressing
・Seaweed with eggs, or Akita Mitsuseki parsley root, mountain enoki, dried persimmon with tofu paste

● Sashimi
・Awaji sea bream or Aomori flounder, Aomori's Ooma Bluefin tuna (lean)
・Hokkaido North Pacific striped shrimp with eggs

● Side Dishes
・Deep-fried red rockfish, Simmered Seigoin radish with grated radish, trefoil, yuzu, sudachi (for a change in taste)

● Simmered Dish
・Yamaguchi Prefecture's Ike-shime Kukue Hot Pot with extra-large clams, Iwanaka pork with broth ponzu & sesame sauce (thin fat, from the tail part)
Cabbage, green onions, jumbo mushroom, kudzu-sliced noodles

● Meal
・Chemical-free, pesticide-free rice cooked in an earthen pot, served as Silver Rice, premium egg over rice 'Ranou'
or
・Rice porridge

● Desserts
・Shunka (Premium Mandarin Orange)

Kue Course

● Yamaguchi Prefecture's Ikejime Kue

● A5 Rank Kagoshima Black Beef Ribeye Rare Shabu
Savor Japan's finest beef, a Grand Prix winner for two consecutive competitions at the national Japanese beef exhibition held every five years, having also received the Prime Minister's Award and Minister of Agriculture, Forestry, and Fisheries Award. Use our special broth to customize your sauce.

● Appetizer
- Fried sesame tofu with nanohana sauce from Kyoto

● Starter
- Premium Kagoshima Black Wagyu A5 Rank Sirloin Rare Shabu with Dashi-infused Ponzu, Sesame Sauce, and Homemade Yuzu Pepper
- Soft Spring Chrysanthemum and Lotus Root from Kyoto with Nameko and Kakino-kidake Mushrooms, Infused with Tai Dashi
- Kombu with Fish Roe or Akita Misen Seleri, Root, Mountain Enoki, Dried Persimmon, Dressed with White Sesame Paste

● Soup
- Steamed Savory Egg Custard with Kohbako Crab and Yuzu

● Sashimi
- Natural Tiger Blowfish Slices, Aomori Oma Bluefin Tuna Medium Fatty, Hokkaido Fresh Sea Urchin
- Hokkaido Hokki Shrimp with Roe, Kyoto Giant Natural Amberjack Belly
- Yamaguchi Aburi Seabass Toro

● Side Dishes
- Deep-fried Yamaguchi Kue Grouper with Seigoin Daikon Radish, Mitsuba, Yuzu, and Sudachi (flavor change)

● Grilled Dishes
- Charcoal-grilled Yamaguchi Kue Grouper Back Fin (A rare part served from only one whole fish for 4-5 servings)

● Stewed Dishes
- Stewed Yamaguchi Kue Grouper (Eye, Around the Eye, Lips, Belly, or Back Toro, all superbly rich in fat), served with Jumbo Clams, Chinese Cabbage, Long Leek, Large Nameko Mushrooms, and Kuzu Noodles

● Meal
- Chemical-free and Pesticide-free Rice cooked in a Donabe Pot, with Premium Egg Rice (Choice of 'Itadaki' or 'Kiwami') 
  or
- Rice Porridge

● Dessert
- Junka (Premium Orange) and Yayoi-hime (Extra-large Strawberries)

Super Premium Grouper Course (Enjoy well-marbled parts of grouper as well as its rare cuts.)

● Extra-large wild-caught natural Kue from Yamaguchi Prefecture

● A5 Rank 12 Kagoshima Kuroge Wagyu Sirloin Rare Shabu
This is the best beef in Japan, having won the Grand Prix at the nationwide beef competition held every five years for two consecutive tournaments.
Please enjoy it.

● Appetizer
- Fried sesame tofu with creamy spinach sauce

● Starters
- Japan's best Kagoshima Black Beef A5 rank seared sirloin shabu, served with infused ponzu sauce, sesame sauce, and homemade yuzu pepper
- Kyoto soft mizuna, new lotus root, shimeji mushrooms, persimmon tree mushrooms, and sea bream broth
- Kombu with roe, or Akita Mitsuseki celery root, hickory, dried persimmon, tossed with sesame dressing

● Soup
- Steamed egg custard with farewell kobako crab, yuzu

● Sashimi
- Wild tiger pufferfish sashimi, Oma bluefin tuna from Aomori (medium fatty and lean cuts)
- Hokkaido North Sea stripe shrimp with roe, Kyoto wild yellowtail

● Main Dishes
- Deep-fried Kukui from Yamaguchi Prefecture, served with simmered and grated Shogoin radish, Mitsuba herbs, yuzu, and sudachi for flavor variation

● Stewed Dishes
- Yamaguchi Prefecture's live-killed Kukui hot pot with extra-large clams and Iwachu pork, served with broth ponzu and sesame sauce, Chinese cabbage, long onions, jumbo nameko mushrooms, and kudzu noodles

● Meal
- Pesticide-free rice cooked in an earthenware pot served as premium rice with the ultimate egg-cooked topping, or rice porridge

● Dessert
- Seasonal fruits: Shunka (supreme mandarin) and Yayoi Hime (extra-large strawberry)

Ultra-Luxury Kue Course

● Yamaguchi Prefecture Live-Ikejime Grouper

● A5 Rank No.12 Kagoshima Kuroge Wagyu Sirloin Rare Shabu-Shabu
Please enjoy Japan's finest beef, which has consecutively won the grand prize at the national beef competition held once every five years, receiving the Prime Minister's Award and the Minister of Agriculture, Forestry and Fisheries Award. The sauce can be customized with our special dashi broth.

● Appetizer
・Fried sesame tofu with steamed spinach sauce

● Starter
・Rare shabu-shabu of Kagoshima Black Wagyu A5 Rank Sirloin with dashi-infused ponzu, sesame sauce, and homemade yuzu pepper
・Soft spring greens from Kyoto, fresh lotus root, shimeji mushrooms with persimmon stem mushrooms and sea bream broth
・Konbu with roe or Mitsuse romaine, mountain enoki mushrooms, dried persimmon, and white miso dressing

● Soup
・Steamed egg custard with Kobako crab and yuzu

● Sashimi
・Natural tiger puffer fish sashimi, Aomori Oma bluefin tuna medium fatty tuna
・Hokkaido Northern shrimp with roe, Kyoto natural extra-large amberjack and sand gizzard shad

● Main dish
・Natural tiger puffer fish cut into chunks and fried with grated daikon, fugu leeks, homemade yuzu pepper, and dashi-infused ponzu

● Simmered dish
・Natural tiger puffer fish supreme hot pot
   Extra-large clams, Iwanaka pork with dashi ponzu and sesame sauce
   Napa cabbage, long green onions, jumbo nameko mushrooms, kudzu noodles

● Meal
・Clay pot rice with pesticide-free, organic rice, plain rice, and supreme tamago kake gohan
               or
・Rice porridge

● Dessert
・Shunka (supreme mandarin), Yayoi Hime (extra-large strawberry)

Natural Tiger Pufferfish Course

Wild Tiger Blowfish Course. Please enjoy.

● Appetizer
- Fried sesame tofu with butter sauce of chijimi spinach

● Hors d'oeuvres
- Premium A5 grade 12 Kagoshima black beef sirloin shabu-shabu, served rare with broth-washed ponzu, sesame sauce, and homemade yuzu pepper
- Tender Kyoto spring chrysanthemum greens with fresh lotus root, nameko mushrooms, Daitokuji mushrooms, and snapper seasoned in broth
- Kroko fish roe kelp or Akita-san Sekiimabari celery root, mountain mushrooms, and dried persimmon in white miso sauce

● Soup
- Chawanmushi with farewell delicacy, ko-bakko crab, and yuzu citrus

● Sashimi
- Natural tiger puffer fish sashimi, Ooma bluefin tuna chu-toro from Aomori, Northern striped shrimp with roe from Hokkaido, and extra-large wild yellowtail from Kyoto with sand gizzard

● Grilled dish
- Matsuba crab body charcoal-grilled

● Simmered dish
- Matsuba crab hot pot in crab miso with dashi shabu of extra-large clams in broth ponzu

● Steamed dish
- Steamed matsuba crab with crab miso

● Rice dish
- Rice cooked in an earthenware pot without chemical fertilizers or pesticides, served as rice cooker rice, ultimate egg over rice [Supreme] or [Peak]
  or 
- Rice porridge

● Dessert
- Seasonal fruit (premium mandarin orange) and Yayoi princess (extra-large strawberry)

Original Matsuba Crab Miso Hot Pot for Two, 1.4 kg Size, One Crab Course

● Premium Matsuba Crab (1 crab for 2 people) - Indulge in the original crab miso shabu-shabu. 
・We procure live Matsuba crabs and prepare them right in front of you. Enjoy the original crab miso shabu-shabu, broth shabu-shabu, charcoal-grilled body, crab miso marinated with flaked meat from steamed claws and arms.
● Steamed Egg Custard with Koubako Crab 
A rare dish available for only one and a half months a year, made using broth from Koubako crabs. Experience the rich steamed egg custard where you can savor roe, outer roe, flaked meat, and crab miso all at once!
● Extra Large Natural Wild Kue from Yamaguchi Prefecture
​
● A5 Rank No.12 Kagoshima Black Wagyu Sirloin Beef Rice
Japan's best beef, having won the grand prize in the nationwide beef evaluation competition held once every five years, for two consecutive tournaments. Please enjoy it.

● Appetizer
- Fried sesame tofu with butter sauce of curled spinach

● Starter
- Japan's number one Kagoshima Black Beef A5 Rank No. 12 sirloin rare shabu with broth-diluted ponzu, sesame sauce, and homemade yuzu pepper
- Kyoto Tender Spring Chrysanthemum, New Lotus Root, Brown Beech Mushroom, Orange Beech Mushroom soaked in Sea Bream Broth
- Herring Roe Kelp or Akita Seki Seki Watercress Root, Mountain Enoki, Dried Persimmon seasoned with Tofu

● Bowl
- Steamed egg custard with farewell Kobako Crab and Yuzu 

● Sashimi
- Natural Torafugu Pufferfish Slices, Aomori Oma Bluefin Tuna Medium Fatty, 
- Hokkaido Northern Shrimp with Roe, Kyoto Natural Extra Large Yellowtail served with sand gizzard

● Grilled
- Grilled Matsuba Crab Body

● Simmered
- Matsuba Crab Miso Shabu-Shabu, Broth Shabu with Extra Large Clams and Broth Ponzu

● Steamed
- Steamed Matsuba Crab meat seasoned with crab miso

● Meal
- Chemically Fertilizer-Free, Organically Grown Rice Cooked in Clay Pot, Rice served as Topped with Premium Egg 【Extreme】 or 【Prestige】
  or
- Porridge

● Dessert
- Superior Fruits (first-class citrus) Yayoi Hime (extra-large strawberry)

Original Matsuba Crab and Crab Miso Shabu-Shabu for 2 people, 1.2 kg size, single course.

● Premium Matsuba Crab (1 crab for 2 persons) - Indulge in our original crab miso hot pot.
Freshly sourced live Matsuba crab is expertly prepared before your eyes for our original crab miso hot pot, dashi hot pot, charcoal-grilled body, and steamed claw and arm meat mixed with crab miso.

● Kobako Crab Chawanmushi
We use a rare Kobako crab, available only for a month and a half each year, to create a rich chawanmushi. Enjoy the roe, meat, and crab miso all at once!

● Extra Large Freshly Chilled Natural Kue from Yamaguchi Prefecture

● A5 Rank No.12 Kagoshima Kuroge Wagyu Sirloin Beef Rice
Crowned the best beef in Japan, this exclusive beef won the grand prize in the national beef exhibition held once every five years, for two consecutive tournaments. Please enjoy to your heart's content.

● Appetizer
- Fried sesame tofu with butter sauce of chijimi spinach

● Starters
- Kagoshima black beef, A5 rank, #12 sirloin rare shabu, served with dashi ponzu, sesame sauce, homemade yuzu pepper
- Kyoto's soft spring chrysanthemum, new lotus root, shimeji mushroom, persimmon tree mushroom, bream broth-drenched ingredients
- Herring roe on kelp or Akita Sanseki seri root, yama enoki, dried persimmon, white sesame dressing

● Soup
- Chawanmushi of farewell Koubako crab, yuzu

● Sashimi
- Wild tiger pufferfish sashimi, Aomori Ohma bluefin tuna medium-fatty tuna
- Hokkaido North Sea striped shrimp with eggs, Kyoto wild extra-large buri fish sand gizzard

● Grilled
- Matsuba crab body, charcoal-grilled

● Simmered
- Matsuba crab crabmisoshabu, dashi shabu extra-large clam, dashi ponzu

● Steamed
- Steamed Matsuba crab meat with crab miso

● Rice
- Chemical-free, pesticide-free rice cooked in a clay pot, served as premium tamago kake gohan [Goku] or [Itadaki]
        or
- Rice porridge

● Desserts
- Shunga (premium mandarin orange) Yayoi hime (extra-large strawberry)

Original Matsuba Crab Miso Shabu-shabu for 2 People, 1 Kilogram Size, 1 Crab Course

● Premium Matsuba Crab (one crab for two people) - Original Crab Miso Shabu Shabu to indulge in.
・Live Matsuba crab is brought in, expertly prepared right in front of you, and served as original crab miso shabu shabu, umami-rich dashi shabu, chargrilled body, and claw and arm meat mixed with crab miso.
● Kobako Crab Chawanmushi
A rare delight only available for a month and a half each year, using kobako crab to make a rich chawanmushi. Enjoy the inner roe, outer roe, flaked meat, and crab miso all at once!
● Yamaguchi Prefecture's Extra-Large Natural Tigre Snapper

● A5 Grade Rank 12 Kagoshima Black Wagyu Sirloin Beef Rice
This is Japan's finest beef, having won the Grand Prix twice consecutively at the national beef showcase held once every five years. Please enjoy.

Course Only

Appetizer, shabu-shabu (meat, vegetable platter), rice cooked in a clay pot, or udon, pickled vegetables, dessert. An additional 1500 yen is required to change to red snapper rice.

In addition to the above menu, the following items can also be ordered separately.

[Additional A La Carte]
■ Change from rice to red snapper rice... 1500 yen
■ Kagoshima Kuroge Wagyu Rib Roast (110g)... 4,300 yen
■ Kagoshima Kuroge Wagyu Sirloin (110g)... 6,800 yen
■ Vegetable platter... 1,000 yen

We use Kagoshima Kuroge Wagyu, which has been awarded the Prime Minister's Award and is ranked A5 No. 12 in Japan. The rice is cooked using the Kamado-san, which has won the Good Design Award.

Shabu-shabu: Japan's finest Kagoshima Kuroge Wagyu A5 rank No. 12 sirloin set 130g with rice cooked in a clay pot or udon.

We use the Japan Prime Minister's Award-winning Kagoshima Black Beef, ranked No. 12 and A5 grade, the best in Japan. The rice is cooked using the Kamadosan, which has received the Good Design Award.

Appetizer, sukiyaki (meat, assorted vegetables), high-quality white rice cooked in a ceramic pot, pickled vegetables, udon, dessert

For an additional 1,500 yen, you can change to "Taimeshi."

In addition to the above menu, the following items can be ordered a la carte.

[A La Carte Additions]
■ Kagoshima Kurogyu Ribeye (110g) … 4,300 yen
■ Kagoshima Kurogyu Sirloin (110g) … 6,800 yen
■ Assorted Vegetables, per person … 1,000 yen

We use Kagoshima Kurogyu, which has won the Prime Minister's Award and is rated as Japan's top A5 rank number 12. The high-quality white rice is cooked in the Kamado-san pot, which has won the Good Design Award.

Sukiyaki Set: Japan's No. 1 Kagoshima Kuroge Wagyu A5 Rank No. 12 Sirloin Set 130g with silver rice cooked in an earthenware pot.

We use Kagoshima Kuroge Wagyu beef, which received the Prime Minister's Award and is ranked A5 No. 12 in Japan. The rice is cooked using the Kamadosan, which won the Good Design Award.

割烹ししくら

Shabu-shabu: Japan's finest Kagoshima Kuroge Wagyu A5 rank No. 12 sirloin set 130g with rice cooked in a clay pot or udon.

Course only

Sukiyaki Set: Japan's No. 1 Kagoshima Kuroge Wagyu A5 Rank No. 12 Sirloin Set 130g with silver rice cooked in an earthenware pot.

Course only

Japan's finest Kagoshima Black Beef Ribeye Shabu-shabu or Sukiyaki Course

Course only

Kue Course

Course only

Kagoshima Black Beef Sirloin Shabu-Shabu or Sukiyaki Course - Japan's Finest

Course only

Ultra-Luxury Kue Course

Course only

Japan's Best Kagoshima Black Beef Sirloin Shabu-shabu or Sukiyaki Course

Course only

Super Premium Grouper Course (Enjoy well-marbled parts of grouper as well as its rare cuts.)

Course only

Natural Tiger Pufferfish Course

Course only

Original Matsuba Crab Miso Shabu-shabu for 2 People, 1 Kilogram Size, 1 Crab Course

Course Only

Original Matsuba Crab and Crab Miso Shabu-Shabu for 2 people, 1.2 kg size, single course.

Course only

Original Matsuba Crab Miso Hot Pot for Two, 1.4 kg Size, One Crab Course

Course only

Restaurant Information