6-12 People
$66.00 per person
Let your dining room become a private restuarant and be waited on by traditinally dressed staff. Choose from one of the following menus: Each menu is served with an entree to begin and rice or noodles to finish.
1. Shabu Shabu:-
This hot pot dish is traditionally made with thinly sliced beef, such as Wagyu, for its enhanced flavour and texture.
Shabu-shabu is served with fresh tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. Finally you can add, Udon or Mochi to the remaining soup when the meat and vegetables have finished.
The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. (The familiar swishing sound is where the dish gets its name. Shabu-shabu roughly translates to "swish-swish".) Cooked meat and vegetables are usually dipped in ponzu and/or "goma" (sesame seed) sauce before eating with a bowl of steamed white rice.
2. Sukiyaki:-
Sukiyaki is like a japanese 'steam boat hot pot' which consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually (not necessary) dipped in a small bowl of raw, beaten eggs.