Okinawan Brand Pork Shabu-Shabu & Sukiyaki
Course Contents (When Ordering Pork)
2 chef's recommendation dishes, vegetable set, and rice porridge or Okinawa soba
Recommended 3-Pork Tasting Platter
Belly - Course: ¥7,700 / A la carte: ¥5,830
Shoulder loin - Course: ¥7,700 / A la carte: ¥5,830
Beni Agu Pork
Belly - Course: ¥8,250 / A la carte: ¥6,380
Shoulder loin - Course: ¥8,250 / A la carte: ¥6,380
Pineapple Pork
Belly - Course: ¥7,920 / A la carte: ¥6,050
Shoulder loin - Course: ¥7,920 / A la carte: ¥6,050
Yanbaru Island Pork "Agu"
Belly - Course: ¥7,920 / A la carte: ¥6,050
Shoulder loin - Course: ¥7,920 / A la carte: ¥6,050
Premium Pork
Belly - Course: ¥7,260 / A la carte: ¥5,390
Shoulder loin - Course: ¥7,260 / A la carte: ¥5,390
Beni Pork
Belly - Course: ¥5,500 / A la carte: ¥3,300
Shoulder loin - Course: ¥5,500 / A la carte: ¥3,300
Kibimaru Pork
Belly - Course: ¥6,710 / A la carte: ¥4,840
Shoulder loin - Course: ¥6,710 / A la carte: ¥4,840
Shima Kuro Buta (Island Black Pork)
*Hard to obtain
Belly - Course: ¥10,450 / A la carte: ¥8,250
Shoulder loin - Course: ¥10,450 / A la carte: ¥8,250
Kunjan Inochibuta (Wild Boar Cross)
Market price
*Hard to obtain (belly / shoulder loin)
Basic Dipping Sauces
Shikuwasa ponzu / Shikuwasa salt ponzu / Soba dashi
Vegetable Set
¥2,090
Napa cabbage, bok choy, leek, maitake mushroom, Toyotaya tofu, mozuku seaweed
*Contents may vary depending on availability.
Toppings (Vegetables, Tofu, Mozuku)
¥660
Mizuna / lettuce / spinach / shiitake / enoki mushroom / napa cabbage / bok choy / leek / maitake mushroom / Toyotaya tofu, island tofu, mozuku (¥660 each)
Topping: Boiled Dumplings
¥880
Topping: Sea Grapes
¥1,100
Condiment Set
¥550
Choose 3: shikuwasa pepper / Kujo leek / momiji oroshi / grated ginger / chili pepper
Extra Sauce
¥330
Ponzu or sesame sauce
