How about the Shoryu Course, a specialty of the Umeda store? You can also enjoy our specialty homemade dashi dragon shabu-shabu♪
*Drinks are charged separately.
*We use hairtail fish that can also be served as sashimi, and since it is not frozen, it may not be available due to bad weather.
*If you would like a private room, please write it in the request column when making your reservation. (Private rooms are not available during lunch hours on weekends and holidays)

This course includes our specialties "Swimming squid sashimi" and "Seared bonito over straw," as well as stewed Kawachi duck loin, fragrant Densuke conger eel shabu-shabu, and other luxurious dishes made with seasonal ingredients. Recommended for entertaining or anniversaries. You can also add an all-you-can-drink option. Choose from two options.

Shabu-shabu of seasonal swordfish with tuna soup! The bold and innovative presentation also makes a big impact! This is a new recommended menu item. It is eaten with tuna soup stock, and the mellow soup stock will make you feel warm.
Takeout is also possible ◎

We transport live squid by land from time to time!

◆Choose the size and construction method.
[Extra Large] 560g~ (8-10 servings)
[Large] 360g to 550g (4 to 5 servings)
[Medium] 210g to 350g (2 to 3 servings)
[Small] Up to 200g (1 serving)

[Sogi-zukuri] This is the normal thin-slicing method.
[Thread making] This is a method of cutting into thin pieces.
[Both] Sogi, thread making.

For parts other than sashimi, please ask our staff for tempura, salt-grilled, or sashimi.
*Depending on stock availability, small and medium squid may be served separately from large squid. Thank you for your understanding.
*Even large size items may be provided for two or more.

◆Types of squid
[January to April] Sparrow squid, [January to May] Japanese common squid, bluefin squid, [June to December] Sword-tipped squid
*Squid fishing is dependent on the weather and may not be available. Also, the type of squid we purchase varies depending on the day, so please feel free to ask our staff.

◆ Commitment
[Soy sauce] We order it from Otsuya in Yamaguchi Prefecture. This is a handmade soy sauce that takes a lot of time and effort, and has a very good taste, color, and aroma.
[Ginger] We order our ginger directly from Mr. Ikezawa, a contracted farmer in Ino-cho, Kochi City. This carefully selected ginger has a sweetness and a unique aroma.
[Optional] We also recommend eating it with sudachi and salt. Salt is on the table. (Please use Muroto deep sea water salt) Sudachi half: 110 yen, 1 piece 170 yen

Check out "Today's Recommendations"!
·sliced raw fish
・Tataki (Ponzu sauce or salted ponzu sauce)
・Salt tataki *Recommended from October to December when the fat is high.
・Tataki set (4 pieces x 2) *This is a set where you can choose 2 types from the above.
*When the meat is fatty, we recommend salt tataki.

In Kochi, the theory is that bonito is eaten with slices of raw garlic. It is smoked by roasting with straw, and only the surface is grilled using the strong firepower of the straw. The Kochi style is to eat it warm.

[Bonito] From July to December, we purchase bonito from Kesennuma. The rest is airlifted from Kochi. Compared to other prefectures, the authentic Kochi area is more reliable in determining freshness, and the quality of its freshness is also different.
[Salt] We use salt from Muroto deep ocean water in Kochi. Deep ocean water is seawater at a depth of more than 200 meters, where even sunlight cannot reach, and it is extremely clean because it has little chance of being exposed to chemicals from the atmosphere.

*Please allow approximately 30 minutes.

Bincho charcoal is different from regular charcoal because it is made by burning oak wood for over 24 hours, and is characterized by its hardness and high fuel temperature. Among the Bincho charcoal, Kamitosa Bincho charcoal is a high quality product that takes a lot of time and effort to make. Delivered directly to the store from the pottery in Hane, Muroto City, Kochi Prefecture.
The outside is quickly grilled, and the heat is slowly passed through while trapping the flavor inside. Although it is a simple cooking method, you can fully enjoy the original charm of the ingredients.

Standing hair/marbled hair

*Please allow approximately 30 minutes.

*Please allow approximately 30 minutes.

100% sweet potato

※Standard

A quality sake that goes down easily and you won't get tired of drinking it. Popular for its richness and sharp taste.

Highly fragrant, extremely dry, yet extremely smooth.

Sophisticated, clear taste, dry.

12゜ (Kagoshima)

France/[White] Dry
Variety: Ugni Blanc, Grenache Blanc
Fresh and lively taste. It is characterized by its bright yellow color, which comes from grapes grown in the south of France with plenty of sunlight.

France/[Red] Light body
Variety: Cinsault, Carignan, Grenache
An all-around red wine with a light and fruity flavor.