Kuroge Wagyu Shabu-Shabu Course Served in a Partitioned Pot (Course Menu Only)

About Course Menu

For the partitioned hot pot, you may choose two types of broth. One will be our standard Japanese-style broth, and the other may be selected from tomato-based, sukiyaki-based, 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 that it can be enjoyed with the broth alone. Our broth is made from bonito flakes and mackerel flakes from Kagoshima Prefecture, along with kombu from Hokkaido. As the meat and vegetables are added and simmered, the flavor of the broth deepens and develops. We invite you to first savor the ichiban dashi before adding the green onions and meat, then enjoy our carefully selected hot pot vegetables, chosen with the discerning eye of our owner, who is also a vegetable sommelier, wrapped generously with the meat. Please enjoy your evening in Kagoshima in a style that is both sophisticated and traditional, yet refreshingly innovative, and relax with a glass of shochu.