Nabe Teppan Sakaba Ajito

Cumulative total of 3000 servings surpassed! New Ginger Hot Pot, a Japanese dish directly taught by 'Hanayu'. The special homemade sesame sauce stimulates the appetite. It can be enjoyed refreshingly even in the hot summer. *Reservations are accepted for two servings or more, and only for advance bookings made by 12 PM the day before.

The miso base has a moderate spiciness that perfectly complements the sweetness of the offal. We recommend finishing with cheese risotto! Originally, it was only offered in winter, but due to many requests to enjoy it in the hot summer, we now offer it as a standard hot pot.

Seasonal limited menu from April to mid-September

Seasonal limited menu from April to mid-September

The outside is grilled to a crisp, while the texture is fluffy.

The outside is grilled to a crisp, while the texture is fluffy.

The outside is baked to a crisp, while the texture is fluffy.

Uses the most popular and rare cut, jaw muscle, in okonomiyaki. The crunchy texture becomes addictive.

Generously uses rare yukasu

A luxurious okonomiyaki with pork, squid, and shrimp

Squid, oil residue, wagyu jaw muscle

Full of volume

Uses the rare cut of Agosuji meat

A satisfying okonomiyaki with pork, squid, and shrimp

A popular menu item featuring rare oil residue wagyu cheek muscle meat

A rare cut with a crunchy texture that is very popular

A popular product containing squid, oil scraps, and wagyu jaw meat

Uses the rare cut of Agosuji meat

A satisfying dish containing squid, fried pork fat, and jaw meat.

Uses rare cut of Agosuji meat

Homemade sweet and spicy sauce finish

A popular menu item that includes squid, fried beef fat, and wagyu cheek meat.

You can upgrade any yakisoba to Omu Soba for an additional 242 yen (tax included).

The meat is cooked at low temperature, resulting in tender meat without dryness.

A limited quantity product sourced from the home of horse sashimi, Kumamoto! It will be discontinued as soon as it runs out.

Limited quantity product sourced from the home of basashi, Kumamoto! It will end as soon as it runs out.

Served with vinegar and pepper

Uses pork liver without any odor

Seasonal limited menu! A dish with volume and satisfying to eat.

A dish where slowly simmered tender beef tendon pairs well with Mapo Tofu.

Uses a rare part of Japanese beef, the jaw muscle. Recommended with toppings of fried beef fat.

The ingredients will change according to the season.

The sauce is a homemade soy sauce base and is light.

Toast grilled on a hot plate pairs perfectly with vanilla ice cream. The most popular dessert after a meal.