A set of Torafuku sashimi and Torafuku skin hot water. Each dish is individually wrapped, so you can enjoy it "at once for 1 people" and "one dish at a time when you want to eat" according to the scene of the dining table.
A black pig shabu-shabu set that uses only Kagoshima black pigs carefully raised at the Nanshu Black Pig Association on the Osumi Peninsula, Kagoshima Prefecture.Please enjoy the powerful taste of the real Kagoshima black pig, the black pig shabu-shabu that was raised by ourselves and processed by ourselves.
Kobe beef with a rich taste of fat that is finely mixed into the meat, Matsusaka beef that is said to be a "art of meat", Yonezawa beef that is characterized by good firmness and good fat paste, Omi, the oldest brand of Japanese beef Beef, Miyazaki beef where you can feel the softness and wonderful color, Sendai beef with a perfect balance of fat and lean meat.We will deliver each taste for mini steak.
Supervised by French chef Sakai, a special roast beef seasoned with rock salt and special spices.Moist and tender, with a special sauce, the savory taste of garlic enhances the taste of roast beef.Roast beef 400g, characteristic garlic sauce pepper sauce 120ml
Kanagawa Prefecture, which boasts one of the largest tuna landings in Japan, will deliver homemade "pickled tuna" from Misaki's tuna wholesaler and "Sukimi" from natural tuna directly from the production area from "Miura Misaki Port". "Pickled tuna" is made by soaking fillets of tuna and yellow-skinned tuna in a homemade soy sauce sauce, which can be thawed by soaking the whole pack in running water for about 10 minutes, and then put it on rice and roast it as you like. If you sprinkle with seaweed, you will have a full-fledged "pickled tuna bowl".After thawing, please enjoy "Sukimi" to your liking, such as "Negitoro Don" or "Hand-rolled sushi".
Yakiniku where you can enjoy the four parts of Kobe beef.It is a yakiniku set that includes lean and healthy thigh meat and shoulder meat, shoulder loin meat that is also popular at yakiniku restaurants, and rib meat.
Kyoto "Moritaya" Japanese black beef loin sukiyaki meat
Sukiyaki is made with the most marbled loin (rib loin) of Japanese black beef, which has been carefully finished one by one with particular attention to pedigree and lipids.Please enjoy the flavor and umami of Japanese black beef at sukiyaki.Domestic Wagyu beef loin for sukiyaki 500G
The return bonito caught by single fishing in the northwestern Pacific Ocean is instantly frozen on board and stored at an ultra-low temperature (-50 ° C) to maintain the freshness of the bonito immediately after fishing.This greasy bonito is beaten with Tosa's traditional straw grill.The scent of straw further enhances the taste of bonito.It goes very well with the sauce made from Kochi yuzu.The bonito hot water is Tosa's fisherman's rice.Thaw it, put it on rice, and pour hot water on it to complete the authentic Ochazuke.
Katsuo no tataki X2 section (total about 500g), bonito hot water (with plum) 60g x 2 bags, sauce 80ml x 1, grated ginger 8g x 30 bags, grated garlic 5g x 3 bags,
Bonito Northwest Pacific
"Satsuma beef" loin steak from Kagoshima prefecture
Satsuma beef produced in Kagoshima prefecture is fed with a diet containing heated soybeans rich in linoleic acid and oleic acid, and is characterized by a sweet and melty taste.In addition, it is cultivated in good health by giving copra flakes rich in medium-chain fatty acids to suppress bad cholesterose.