Kuguri Nabe Rokuhakuya
くぐり鍋 六白屋 / Kuguri Nabe Rokubakuya
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Dernières informations
A hidden gem specializing in Roppaku Kurobuta cuisine
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This is a special Kyoto mochi pork hot pot course.
This is a special course of Rokubaku pork hot pot.
If you would like a course other than hot pot, we can prepare a course to meet your needs and budget from 4,000 yen and up. We offer original courses that incorporate an abundance of seasonal ingredients! Please feel free to contact us for more information.
This course features "Kyo no Mochi Pork", which is characterized by its sticky sweetness, and seasonal vegetables and yuba (bean curd) produced in Kyoto. Please enjoy the all-you-can-drink course for 90 minutes! Private rooms are also available, so please feel free to contact the restaurant if you have any questions about using the restaurant for a welcome and send-off party.
Our popular "Rokuboku Pork with 90 minutes all-you-can-drink! Kuguri Nabe Course"! Rokubaku pork is raised for eight months instead of the usual six months. This course features the popular Rokubaku pork, which is soft and crispy, and has a light flavor without any bad smell, along with seasonal Kyoto vegetables. The course includes 120 minutes of all-you-can-drink service, so it is also suitable for a welcome and send-off party or a dinner with a small group of friends!
If you would like a course other than hot pot, we can prepare a course to meet your needs and budget from 4,000 yen and up. We offer original courses that incorporate an abundance of seasonal ingredients! Please feel free to contact us for more information.
Finished medium rare.
Examples: conger eel, amberjack, bluefin tuna, flounder, abalone, octopus chunks, and all natural red snapper, among others, can be served as a platter.
The 'real Omi beef' that we receive from the Ryuo ranch.
Definitely try the real Omi beef as tataki! Enjoy it with our homemade ponzu sauce!
Marinated for a full week in our homemade Saikyo miso. Once you try it, you'll be hooked. Many repeat customers. Unforgettable after just one bite.
Slowly simmered Omi beef tendon and Kujo leeks in a Kyoto-style bonito broth.
This is our proud braised pork belly, simmered for 6 hours in okara, 1 hour in water, and 3 hours in sweet potato shochu.
It takes a little time to steam after receiving the order.
Served with a sprinkle of pepper over a double soup of pork and bonito.
There are various types like board wasabi and chicken wasabi, but our pork wasabi made from the Rokuhaku Kurobuta is unique to our shop.
A proud miso with the rich flavor of sautéed green onions.
Special Tonkatsu Sauce
Popular among women!!
Served with our homemade ponzu sauce. Simple but delicious.
A popular dish made with char siu from Rokubaku Kurobuta pork.
(Small) 870 yen (Large) 1540 yen
(Small) 960 yen (Large) 1540 yen
(Small) 680 yen (Large) 1180 yen
(Small) 870 yen (Large) 1540 yen
(Small) 800 yen (Large) 1500 yen
(Small) 870 yen (Large) 1540 yen
(Small) 920 yen (Large) 1740 yen
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