黒毛和牛食べ放題しゃぶしゃぶ すき焼 黄金だし しゃぶき 御徒町

■Key Points of This Plan■

■Please choose either Shabu-Shabu or Sukiyaki when making your reservation.

■ [Marbled shoulder loin] [Selected Japanese Black Wagyu beef] [Domestic pork loin] [Selected pork belly] Total of approximately 300g

■The vibrant colors and flavors of these "unprecedented" rare mushrooms and locally sourced vegetables are a huge hit with women.

■ You can enjoy the condiments and dipping sauces of [Taste Change] without getting tired of them.

■Available for lunch and dinner

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■ You can add the [Premium All-You-Can-Drink] option for an additional ¥1,870.

A luxurious lineup including Aramasa and Kokuryu.

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■Additional Information■

■If you are unable to make a reservation on the date or time you wish to make

■■Ginza, Shimbashi, and Shinagawa branches■ Private rooms are available♪

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■A4/A5 grade Japanese Black Wagyu marbled beef (shoulder loin)

■A4/A5 grade Japanese Black Wagyu lean meat

■ Carefully selected domestic pork belly

■ Carefully selected domestic pork loin

■ [Freshly sourced vegetables] Shabu-shabu vegetable platter

■【Specialty Product】Assortment of Rare Mushrooms

-"A rare mushroom you've never seen before"-

• Bunapi mushroom • Tokiiro oyster mushroom

• Tiger mushroom • Petal mushroom

・Raw wood ears

(The types of vegetables may change depending on availability.)

■【Finishing touch】Champon noodles

These thick noodles offer both a delightful texture and flavor.

■Our signature dipping sauce■

3 types of homemade dipping sauce

・Mellow-flavored bonito broth

-This dipping sauce is also popular among repeat customers-

・Refreshingly sour ponzu sauce

・Sesame sauce with concentrated sweetness and umami

■A variety of carefully selected condiments■

Along with the dipping sauce, we also have a variety of condiments available.

This will make the dipping sauce taste even richer.

Grated maple leaves / spring onion / pickled plum / yuzu pepper / edible chili oil

*If you have any favorite condiments, we can provide them for you.

Precautions regarding the course