Sukiyaki Shabu-shabu Akitei

In Hiroshima's flowing river area, the highest quality Miyazaki Beef A5 rank, which has been loved by meat lovers around the world and has been awarded the title of 'Japan's Best' for three consecutive years, has arrived! With finely marbled beautiful fat, it offers a high-quality and tender taste that everyone will rave about. Our original homemade dipping sauce enhances the meat's deliciousness even more!

In Hiroshima's Nakagawa, the highest quality Miyazaki Beef A5 rank, which has been loved by meat lovers around the world and has been awarded the title of 'Japan's Best' for three consecutive years, has arrived! With finely marbled beautiful fat, it offers a high-quality and tender taste that everyone will rave about. Our original homemade sauce enhances the meat's flavor even more!

In Hiroshima's Nakagawa, the highest quality Miyazaki beef A5 rank, which has been loved by meat lovers around the world and has been awarded the title of 'Japan's Best' for three consecutive years, has arrived! With finely marbled beautiful fat, it is of high quality and tenderness that everyone will rave about. Our original homemade dipping sauce enhances the meat's deliciousness even more!

In Hiroshima's Nakagawa, the highest quality Miyazaki beef A5 rank, which has been loved by meat lovers around the world and has been awarded the title of 'Japan's best for three consecutive years,' has arrived! With finely marbled beautiful fat, it offers a high-quality and tender deliciousness that everyone will rave about. Our original homemade dipping sauce enhances the meat's flavor even more!

The nutrients flowing from the mountains of the Chugoku Mountains nurture abundant phytoplankton, and only those grown in the waters surrounded by the scenic 'Miyajima of Aki' and the opposite shore of 'Ono', where the river flows from the front and the ocean currents collide from the sides, are awarded the title of pure Miyajima 'Miyajima Oysters'.

The vegetables at our restaurant (Aki-tei) are fresh selections from designated farmers chosen by our head chef.

Chinese cabbage/Enoki mushrooms/Shirataki noodles/Onion/White leek/Grilled tofu/Water spinach/Fresh shiitake mushrooms

Raised with love in the rich natural environment of the Hiroshima mountain range, the Seto Momiji pork has been fed with a feed additive made from powdered oyster shells from Hiroshima Bay, which contains high-quality minerals and amino acids, resulting in delicious pork with excellent meat quality.

The king of domestic top-grade wagyu, Miyazaki beef A5 rank. The marbling, the flavor of the meat, everything is of the highest quality.

Kagoshima black pork, which amazed the late Edo period Mito domain lord Tokugawa Nariaki by saying, 'It is indeed a rare delicacy, rich in flavor and depth, and above all, it is nourishing.' It is said that Saigo Takamori, a key figure in the Meiji Restoration, also loved it dearly. This Kagoshima black pork, nurtured by history, remains one of Japan's representative pork meats.

The king of domestic top-grade Wagyu, Miyazaki beef A5 rank sirloin. The marbling, the flavor of the meat, everything is of the highest quality.

Only those grown in the waters between the scenic 'Miyajima of Aki' and the opposite shore of 'Ono', where nutrient-rich phytoplankton nurtured by the nutrients flowing from the mountains of the Chugoku Mountains and the collision of currents from the front and sides occur, are awarded the title of pure Miyajima 'Miyajima Oysters'.

Our restaurant (Aki-tei) offers fresh vegetables selected by our head chef from designated farmers.

Chinese cabbage, bean sprouts, tofu, white leek, enoki mushrooms, fresh shiitake mushrooms, mizuna

This is the new menu item, beef tongue shabu. It is a highly requested signature dish.

This is a soup that pairs well with meat, finished with the richness of pork fat based on miso and chili pepper. It uses different types of chili peppers for spiciness and flavor, resulting in a rich taste.

The soup is finished lightly based on soy sauce, mirin, and other ingredients.

The vegetables at our restaurant (Aki-tei) are freshly prepared from farms selected by our head chef.

Chinese cabbage, white leek, tofu, water spinach, onion, enoki mushrooms, bean sprouts, fresh shiitake mushrooms

This dish features a spicy soup based on curry. It uses belly meat from Seto Momiji pork. It is designed to be enjoyed from hot seasons to cold seasons.

This is a proud soup of Akitai made by combining domestic pork bone white soup and white miso.

Aisukuriimu

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