[Weekday Special] Mizutaki Hot Pot Course with 2-Hour All-You-Can-Drink Package (Course Only)

About Course Menu

Sakaeya’s Signature Mizutaki [Mizutaki Broth] At our restaurant, we simmer 30 kg of chicken bones in nothing but water for 6 hours. Partway through the process, the bones are crushed, and the broth is then carefully strained to remove impurities. Crushing the bones draws out the stock from the marrow, creating the rich white broth and allowing us to bring out the full aroma and umami of the chicken. [Kaikou Salt] Known for containing over 60 kinds of marine minerals, this salt is characterized by its mellow, rounded taste. We have carefully selected this salt specifically to complement our broth. [House-Made Ponzu] Our proud ponzu is made with daidai, a citrus fruit of the orange family, as its base, infused with bonito flakes and kelp, and finished with Oita Prefecture’s specialty kabosu for a refreshing accent.