Akasaka Sumibi Shabu-shabu Takane No Buta

Using the dashi broth specially made for Meishanton pork by Mutenka Shoten OKume, a prestigious seafood processing company established in the 1800s. Clam is added to add flavor and richness. The rice porridge at the end of the meal is also excellent.

Meishanton pork has a beautiful marbling that is rare for pork. When cooked in shabu-shabu, its flavor and deliciousness stand out with an impressive taste. By using binchotan as the heat source, the flavor of each ingredient is preserved, and both the ingredients and the broth become even more delicious as you eat more!

Recommended appetizers of the day are served early in the course. One of the most popular items is the soup dumpling, made by Tsukahara Farm in Sakai-machi, Ibaraki Prefecture, which raises Meishanton pork. The juicy meat of generous amounts of Meishanton pork and rich broth will melt in your mouth.

This course allows you to enjoy the best pork, "Umeyama Pork", in a luxurious shabu-shabu. You can enjoy as many vegetables and mushrooms as you like with the shabu-shabu, which is generous. You will also be impressed by the deliciousness of the rice porridge at the end! *Please see the "Courses" page for details.

At the beginning of the course, two or three recommended appetizers of the day are served. The most popular among them are the Xiaolongbao dumplings made by Tsukahara Farm in Sakaimachi, Ibaraki Prefecture, which raises Umeyama pork. The dumplings are luxuriously filled with Umeyama pork, and the juicy meat and rich soup melt in your mouth.

An example of an appetizer.

The pure and refined dashi stock, which brings out the flavor of the Umeyama pork, is a taste that will move your heart. The base is a white dashi stock made exclusively for Takamine pork by the prestigious "Additive-free Store Onokume," a seafood processing company founded in the Meiji period, and clams are added to add flavor and richness. The rice porridge at the end is also excellent.

The proud shabu-shabu soup is prepared right in front of the guests. The clams are added to the original white soup stock, and the flavor of the shellfish is blended into the soup stock. The clams, covered in the deliciousness of the white soup stock, are served as an appetizer. The dramatic pork shabu-shabu starts.

Umeyama pork, which has a rare beautiful marbling, is incredibly delicious when shabu-shabu-style, with its flavor and umami accentuating. By using binchotan charcoal as the heat source, the flavor of each ingredient is preserved, and the ingredients and broth become even more delicious the more you eat them!

Kujo leek, Senju leek, Shiragane leek, cabbage, lettuce, parsley, etc.

Maitake mushrooms, shiitake mushrooms, marbled oyster mushrooms, tamogi mushrooms, enoki mushrooms, etc. Depending on availability, rare varieties such as yamabushitake mushrooms may also be available.

Photo is for illustrative purposes only.

Top loin, shoulder loin, etc. *Available only when in stock. Photo is for illustrative purposes only.

Limited item. *Available only when in stock.