Sa Fuurai Bo

A heartwarming buffet centered around Japanese cuisine, using plenty of seasonal vegetables and ingredients. We offer a variety of dishes that change daily.

Monday: Italian lunch day, Tuesday: Freshly fried kushikatsu day, Wednesday: Hot teppanyaki day, Thursday: Sweet dessert day, Friday: Various curry day, Saturday: Soup day, Sunday: Surprise day

This salad is made from organic vegetables that have been carefully grown without any pesticides for over a decade in Kita-ku, Kobe City.

Potatoes are mostly carbohydrates, but surprisingly low in calories. Rich in Vitamin C, potassium, and dietary fiber!!!

Enjoy the juicy flavor of Awaji chicken.

Special Mapo Tofu where the smooth texture of tofu, the umami of meat, and the spiciness of aromatic vegetables and spices come together as one

Seasonal pesticide-free vegetables mixed with fragrant sesame dressing.

Seasonal domestic pumpkin simmered in a fragrant dashi broth.

Enjoy the aroma and texture of domestic mushrooms.

The crunchy texture of burdock, the sweetness of carrot, and the flavor of sesame come together...

Hijiki seaweed is rich in minerals and also abundant in dietary fiber.

Dried daikon radish from Miyazaki Prefecture, dried in cold wind and finished with no additives.

Special burdock tempura with plenty of fiber.

Daikon radish has the largest cultivation area and production volume among vegetables from the Edo period to the present day, and it has been the undisputed number one.

Crispy fried skin filled with hot and gooey homemade filling

Kagoshima black pork belly is carefully prepped, simmered in a special sauce for 3 hours, then steamed for another 3 hours to finish.

A stimulating spiciness that lingers. Enjoy it on Curry Fridays.

A mild stew made with organic vegetables to bring out richness and mildness.