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

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● 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)