Kagoshima Prefecture Kisaki Jidori Chicken Shabu-Shabu Course Served in a Divided Hot Pot (Course Only)

About Course Menu

For the partitioned hot pot, you may choose two types of broth: our signature Japanese-style broth, plus one from tomato-based, sukiyaki-based, or a seasonal limited-time broth. You can decide on the broth selection on the day of your visit. The concept of Umeya 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 the meat and vegetables are added and simmered, the flavor of the broth continues to deepen. After first savoring the Ichiban Dashi before adding the green onions and meat, please enjoy our carefully selected hot pot vegetables, chosen with the discerning eye of an owner who is also a vegetable sommelier, wrapped generously with the meat. Please enjoy your evening in Kagoshima at a venue that is stylish, yet traditional and innovative, and relax with a glass of shochu.