Kurobuta Pork and Japanese Black Wagyu Shabu-Shabu Course in a Partitioned Hot Pot (Course Only)

About Course Menu

For the partitioned hot pot, you will choose two types of broth: our signature Japanese broth, plus one from a tomato base, sukiyaki base, or a seasonal limited-time broth. You may decide on the broth selection on the day of your visit. Umeya’s concept is shabu-shabu so flavorful it can be enjoyed with the broth alone. Our broth is made from bonito flakes and mackerel flakes from Kagoshima Prefecture, and kombu kelp from Hokkaido. As meat and vegetables are added and gently simmered, the broth develops even deeper flavor. First, savor the first broth before adding the green onions and meat, then enjoy our carefully selected hot pot vegetables, chosen with great care by our owner, who is also a certified vegetable sommelier, wrapped generously with the meat. Spend your evening in Kagoshima enjoying a style that is stylish yet traditional and innovative, and relax over shochu at your leisure.