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.
Set of 6 small pots in Otaru (crab pot, Ishikari pot, salmon soup)
An assortment of authentic seafood hot pots that you can eat immediately just by heating them in the microwave.A salty salmon soup stock that uses soy sauce-flavored crab pot, autumn salmon, and salmon trout that uses plenty of red zuwai crab in Ishikari Nabe, which is characterized by its rich miso flavor, which is representative of Hokkaido's local cuisine.Since it is for one person, you can easily enjoy it at any time. * Vegetables are not included.
● Ishikari Nabe 280g x 2 Crab pot 280g x 2 Salmon soup 280g x 2
Yonezawa beef, a long-established restaurant founded in the 12th year of the Taisho era, has selected Yonezawa beef for sukiyaki.You can enjoy the richness and umami of lean meat, and the soft marbled loin that melts in your mouth.
Assorted whole red snow crabs landed in Wakkanai, Hokkaido, the northernmost part of Japan.In addition, we added Alaska pollack and Japanese flying squid from Hokkaido, and packed 1 types of shrimp, crab, and burdock fish ball.The soy sauce-based sauce is made by adding salt and rice jiuqu to the sweet shrimp caught along the coast of the Sea of Japan in Hokkaido, and aging it for about 3 days to make the squeezed fish soy sauce a secret ingredient.Please enjoy the deep richness and umami. On cold days, add seasonal vegetables and use cooking scissors to make the red snow crab easy to eat and make cuts.At the end, add udon to the soy sauce sauce with seafood soup stock and let it boil.
● Boiled red snow crab (figure) 380g x 1 tail, Sukemune fish fillet 40g x 3 slices, Sumeika cut 100g, 3 shrimp balls, 3 crab fish balls, 3 torigobo fish balls, 250g udon noodles, hot pot Fish ball (with shrimp fish soy sauce) 1 ml x 50 bags
Kagoshima "Nanshu Farm" Kagoshima black pork shabu-shabu assortment (three-tiered)
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.
The home of eels Each eel broth that was carefully grown in Lake Hamana, Shizuoka Prefecture, was packed in a serving. Thaw it in the microwave and lightly bake it to enjoy the fresh scent. With sauce and soup. Eel: 110g x 2, sauce, Japanese pepper, soup with 2 each
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
It is an original retort curry of "Osaka Namba Jiyuken", a famous store in Osaka.We fried onions carefully and used the original curry powder that is also used in stores to make a full-fledged curry with spices.
Specialty curry base XNUMXg x XNUMX bags
XNUMXth generation Worcestershire sauce XNUMXml x XNUMX bags
[Tantan seafood hot pot with moderate spiciness of pepper and rich flavor of sesame] The moderate spiciness of spicy pepper and rich richness of sesame, stuffed with seafood ingredients such as squid in Sukemune and Pana shells in a tasty sauce I did.Add bean sprouts, leeks, tofu, etc. at home to make it even more delicious.Please enjoy the tantan noodles with plenty of seafood by adding the attached ramen.
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
Sesame tofu was introduced from China by Zen monks with the introduction of Buddhism and is widely used as a vegetarian dish.We carefully kneaded sesame seeds, Yoshino Motokuzu, etc.Please enjoy the fragrant flavor of sesame and the smooth texture of Honkuzu.
White sesame tofu 115gx6
Black sesame tofu 115gx4
Miso sauce 15gx10
Tosa "Myojin Suisan" Straw-grilled bonito no tataki (middle) Section XNUMX, bonito no tataki set
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.
A hamburger steak that uses domestic Japanese black beef and domestic pork to enjoy the delicious taste of meat.Demi-glace sauce with a deep flavor using fresh mushrooms.Italian sauce with tomato sauce and melted cheese intertwined. A Japanese-style sauce based on vegetables and soy sauce using 3 types of mushrooms.Finished with 3 kinds of sauce based on the recipe of the directly managed restaurant.You can easily enjoy it just by warming it in a water bath.
Demi-glace hamburger 140g (solid content 110g) x 4 Italian hamburger 140g (solid content 110g) x 2 Japanese style hamburger 140g (solid content 110g) x 2