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

Menu

● 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)