Kennabe Sukiyaki & Shabu-Shabu

Premium Japanese Wagyu A5 beef, sliced thinly for hot pot. Renowned for its intense marbling and melt-in-the-mouth texture. Cook briefly in the broth.

Japanese Wagyu beef selected by the restaurant. Tender with good marbling, suitable for shabu-shabu or sukiyaki.

Australian Wagyu beef, offering a balance of meatiness and fat. Sliced thin for quick cooking in the hot pot.

Flat iron beef cut, known for its rich flavor and tenderness. Served raw for cooking at the table.

Kurobuta (Black Berkshire) pork shoulder slices. Flavorful and tender, ideal for dipping in ponzu or sesame sauce.

Kurobuta pork belly slices with rich fat content. Becomes very soft and juicy when cooked in the hot broth.

Fresh chicken meat sliced for hot pot. Lean and tender when cooked thoroughly.

A platter of assorted seasonal vegetables and mushrooms to add to your hot pot.

Japanese rice cooked in an iron pot topped with crab tomalley (kani miso). Rich, savory, and aromatic with a creamy texture from the crab paste.

Iron pot rice topped with grilled eel (unagi). The eel is glazed with a sweet soy sauce.

A premium version of the eel rice pot, likely featuring a larger portion or special cut of grilled eel.

Seafood rice pot featuring a mix of fresh seafood like shrimp, shellfish, and fish. Savory and full of ocean flavors.

Rice pot topped with cooked roast beef. A fusion of western-style roast beef with traditional Japanese rice.

Iron pot rice topped with sweet Japanese scallops (hotate). Delicate and flavorful.

Rice pot topped with fresh salmon flakes and salmon roe (ikura). Offers a contrast of textures between the flaky fish and popping roe.

Japanese-style steak tartare. Raw seasoned beef topped with an egg yolk. Mix and eat for a rich, creamy texture.

Flame-seared cured mackerel. The searing adds a smoky flavor to the sour and savory cured fish.

Traditional Japanese sweet red bean soup served with grilled mochi (rice cake). Warm and comforting.

Green tea ice cream paired with sweet red bean paste. A classic Japanese dessert combination.

Ripe yellow mango lightly grilled or caramelized, Japanese style. Enhances the natural sweetness of the fruit.