Kobe Beef Shabu Shabu Kyoto Hanare
神戸牛しゃぶ 京都はなれ
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The concept of our restaurant is "Japanese/Kyoto Culture and Wagyu Beef". The Wagyu course uses special Kobe beef parts. Our female staff dressed in kimono will prepare an authentic and luxurious shabu-shabu in front of your eyes. To complement the rich flavor of Wagyu Kobe beef, we also offer a selection of Japanese sake and wine carefully selected by our sommelier. Please enjoy the highest quality Wagyu (Kobe) beef to your heart's content in a special space filled with Japanese beauty and the best of Kyoto culture.
The concept of our restaurant is "Japanese/Kyoto Culture and Wagyu Beef". The Wagyu course includes special Kobe beef parts are used. Our female staff dressed in kimono will prepare an authentic and luxurious shabu-shabu in front of your eyes. To complement the rich flavor of Wagyu Kobe beef, we also offer a selection of Japanese sake and wine carefully selected by our sommelier. Please enjoy the highest quality Wagyu (Kobe) beef to your heart's content in a special space filled with Japanese beauty and the best of Kyoto culture.
The concept of our restaurant is "Japanese/Kyoto Culture and Wagyu Beef". The Wagyu course uses special Kobe beef parts. Our female staff dressed in kimono will prepare an authentic and luxurious shabu-shabu in front of your eyes. To complement the rich flavor of Wagyu Kobe beef, we also offer a selection of Japanese sake and wine carefully selected by our sommelier. Please enjoy the highest quality Wagyu (Kobe) beef to your heart's content in a special space filled with Japanese beauty and the best of Kyoto culture.
The concept of our restaurant is "Japanese/Kyoto Culture and Wagyu Beef". The Wagyu course includes special Kobe beef parts are used. Our female staff dressed in kimono will prepare an authentic and luxurious shabu-shabu in front of your eyes. To complement the rich flavor of Wagyu Kobe beef, we also offer a selection of Japanese sake and wine carefully selected by our sommelier. Please enjoy the highest quality Wagyu (Kobe) beef to your heart's content in a special space filled with Japanese beauty and the best of Kyoto culture.
We use only "Tajima Gen", which is extremely rare among Kobe beef. The specialties of the course We make the most of the sweetness of Tajima Gen's fat by using our secret sauce and the finest beef fat. The best egg on rice is served with rice cooked in an earthenware pot and a special egg. The rice from Sado Island and the rich egg will impress you to the last bite.
330ml 'A winery in Kyoto Tanba Wine that promotes the passion of creating wines that match Kyoto's food culture.' 100% Delaware sparkling wine with no added preservatives, recommended as an aperitif.
A rare wine limited to 600 bottles made from grapes grown in our own vineyard in Kyoto Tanba
Champagne used by the British royal family served in first class on Japanese airlines
Uses high-quality grapes that are equivalent to those that cannot be used in the production process of the sister brand SALON of Champagne SALON.
Chardonnay grown in the same soil as Salon and Krug
A blend of approximately 120 different wines aged for 10 years, taking 20 years to create one bottle of Grande Cuvée.
A rare champagne produced only in exceptional years.
(Pinot Noir) RM (Producer of self-cultivated manufacturing and sales) Family-run with sustainable farming practices
A rare wine available only once a year, this masterpiece white wine proves how much influence a genius nursery can have, representing the world's top-tier domains.
A traditional family-owned wine produced in the prestigious Chablis region, characterized by minerals from the limestone soil and refined acidity.
Wine born from soil consisting of limestone layers from the Macon region Premier Cru
A single vineyard Riesling from the renowned Berg Rosenheck in Rudesheim, crafted by a prestigious winery that beautifully expresses the excellence and individuality of the terroir.
Traditional family-run producer that minimizes the use of chemical fertilizers and pesticides
A masterpiece wine created by one of the producers of Chambertin
A rare wine available once a year, sourced from top-tier domains around the world. This genius nursery cultivates Pinot Noir vines aged between 20 to 45 years, creating an artistic depth crafted by time.
A serious Pinot Noir crafted by a prestigious winery, featuring a subtle oak influence and a beautiful balance of acidity.
(Merlot-Cabernet Franc) A wine cultivated in the Bordeaux right bank region, crafted by Mr. Patrick Leon, who was the winemaker at Mouton Rothschild and Opus One.
AOC Saint-Emilion Grand Cru high-quality Merlot-based wine
100% Sangiovese cultivated in the prestigious Tuscan region of Chianti Classico by the renowned 'Fontodi'
A classical style wine from the great Domaine Jean Grivon, known as the most powerful 1er Cru vineyard in Les Pruliers Saint Georges.
Junmai Daiginjo Unfiltered, Undiluted, Fresh Sake 17 degrees, the umami of Kyoto Celebration Rice
Pure rice sake made with newly developed Kyoto yeast and Kyoto's celebratory rice, fully embodying Kyoto
Pure rice sake made with newly developed Kyoto yeast and Kyoto's celebratory rice, fully embodying Kyoto
Commonly known as 'Earth', this sake is brewed using 100% pesticide-free cultivation. 'Earth' showcases the most dedication to agriculture among the 'Colors' series. The ingredient 'Rikuha 132' is a rice variety that originated in Akita Prefecture during the Taisho era, and it is a descendant of two of the 'Three Major Japanese Varieties' from the Meiji era: 'Kame no O' and 'Aikoku'.
Recommended to enjoy the flavor with 'nurukan' (warm sake)
This is a shochu made by craftsman Tada of Tenpai, filled with his dedication as a food pairing liquor.
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