Hakata Takimiku Nabe Course with Hakata Kiwami Duck, from 6,500 yen (Hakata Gokumidori)

7,500 JPY(tax included)

Hakata Takimiku Nabe Course with Hakata Kiwami Duck, from 6,500 yen

About Course Menu

※Customers who have food allergies or specific ingredients they cannot consume are requested to inform us before their visit. The Hakata simmered meat hot pot course features "Hakata Gokumi Duck," which is raised on the abundant land of Yame, nourished by the blessings of nature.

Menu

《This is a reservation-only course》 Depending on the type of meat, the course is priced from 6,500 yen to 7,500 yen (including tax) per person. A combination of Hakata Kiwami Duck with pork and beef is also available. "Hakata Kiwami Duck" Raised in a tranquil coop in the lush environment of Yame's mountain area, this duck is fed handmade fermented feed, pesticide-free fruits, and vegetables, all while enjoying clean air and water. No synthetic feed, hormones, antibiotics, or medicines are given, ensuring the ducks grow hearty and flavorful, with no gaminess. Please savor it in our specialty Hakata Taki Niku Nabe at Kin Tsuta. ● First dish ● Seasonal soup ● Today's appetizer ● Hakata Taki Niku Nabe ● Ending noodles (or risotto for an additional 220 yen) ● Dessert ● Coffee or Yabe Tea ※ A table charge of 500 yen (including tax) per person is applied.

Confirmation details

Please review the following information and inform us in the comment section. - Do you have any food intolerances or allergies? - Is it acceptable to serve the course hot pot in a shared style? If you prefer an individual hot pot (+220 yen), please let us know. * The displayed price is per person. * Changes to the reservation details on the day cannot be accepted. * We regret to inform you that children under junior high school age are not allowed. * A table charge of 500 yen (including tax) per person will be applied. * If you require a private room, please check availability by phone. (Available for 5 to 9 persons, room charge is 2,200 yen including tax)

Reserve this course

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