Kisaki Jidori Chicken Shabu-Shabu Course in a Divided Hot Pot, Featuring Kagoshima Prefecture Produce (Course only)

About Course Menu

*Two types of broth are available for the divided hot pot. Please choose one from our standard Japanese-style broth and either a tomato-based broth, a sukiyaki-based broth, or a seasonal limited-time broth. You may decide on your broth selection on the day of your visit. Umenoya’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, along with 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 great care by our owner, who is also a certified vegetable sommelier, wrapping them generously with the meat. Spend an evening in Kagoshima enjoying a style that is both stylish and traditional yet innovative, and relax with a glass of shochu.